Private Chef

Don’t want to leave your warm and cosy room?

Can’t be bothered cooking and dealing with the mess?

Can’t decide which restaurant to visit during your stay?

Then this is the package for you!

This Hideaway Infusion private chef catering package has been put together by Chef Daniel Sharp to provide you with the option to completely relax during your stay at HideAway Haven, whilst showcasing to you the best of seasonal Great Southern produce.

Daniel Sharp is a dynamic young chef who, at just 25, has packed more into his culinary experience than most chefs twice his age. Daniel has now been working in the industry for nine years but his sophisticated training, his acknowledged creativity with food, and well founded confidence allow him to be open to many gastronomic experiences. 

Courtesy of the Great Southern Western Australian farmlands and oceans where he was raised, Daniel has always been exposed to the finest produce. The son of a professional fisherman, it is not surprising that he has made seafood one of his signature ingredients, and the modern day barbecue, his signature style of cooking too! 

In his business Sharp Infusion Fine Catering, Daniel uses only locally sourced seasonal fresh ingredients. He is also an extremely flexible young chef who caters for a diversity of occasions - from the not so > humble barbeque, to location degustation. He often takes pleasure interacting with his diners by cooking these delicious meals in front of them. 

Daniel has also made a name for himself as a talented demonstrating chef. He has enjoyed making local markets regular venues for barbeque cooking demonstrations. With a touch of the showman, he uses a selection of the week's fresh produce and effortlessly creates delicious dishes that inspire his spectators to unleash their inner foodie. 

Daniel has also publicly used his talents when a guest chef at Truffle Festivals around the state. He's also been a mastermind and star of the WA Oyster Festival - a key event for TASTE Great Southern, a guest chef at the Kimberly Ord Valley Muster and at the Margaret River Gourmet Escape. In doing so, he has worked closely with, and befriended a number of celebrity chefs, such Don Hancey, Peter Kuruvita, Anna Gare and Poh Ling Yeow. These special experiences have all served to enhance Daniel's gastronomic knowledge and culinary network. 

An exciting young chef, Daniel Sharp is constantly looking for enterprising opportunities to ply his trade and expand his knowledge.  Ambitious, he is willing to take a level of risk to expand his culinary practice and experiential repertoire.  He's a young man to keep an eye on.

Prior bookings for this service are required, and are subject to availability. We can let you know if the date you have chosen is available as soon as you return this form to us. 

All of these packages include full hospitality service, so all you need to do is be there, enjoy the meal and relax.

We are more than happy and able to make changes to the meals to suit your dietary requirements. 

Here’s the hardest part- choosing what you would like!

3 course dinner for two, $395.00 per couple.

Select an entrée, main and dessert.

4 course dinner for two, $475.00 per couple.

Select an entrée, main, dessert and cheese.

5 course dinner for two, $535.00 per couple.

Select two entrees, one main, dessert and cheese.

Spring/Summer entrée and main menu 2013/2014

Entrée choices:

o Trust the chef- make me something delicious and fresh from the markets!

o Braised lamb shoulder, shredded, pressed and crispy fried- served with roasted swede puree, mustard creamed savoy cabbage & organic bacon

o 1 dozen Albany Rock Oysters served 4 ways, influenced by the weeks market stalls

o King George Whiting fillets, minted pea puree & crisped pancetta

o Steamed asparagus with fresh goats curd, Dijon roasted macadamia nuts

o Baby beets roasted in cinnamon butter, served with their sautéed leaves and chive whipped goats cheese

Main course choices:

o Trust the chef- make me something delicious and fresh from the markets!

o Pan roasted rack of lamb crusted with saffron and lemon zest, served with baby potatoes & sautéed beet leaves

o Braised Butterfield beef cheek with petite heirloom carrots, baby beets & roasted swede puree

o Butterfield Beef tenderloin steak and lemon confit Denmark Marron, served with sautéed beet leaves & roasted Jerusalem artichoke puree

o Two 300gm Denmark marron sautéed in vanilla butter served with spring leaves, shaved fennel & preserved lemon vinaigrette

o Kojonup Free Range chicken breasts, sage, camembert and prosciutto roulade, served with minted pea puree

o Local Pink Snapper, crispy skinned served with asparagus risotto, truffle micro salad

Spring/Summer dessert and cheese menu 2013/2014

o Dessert choices:

o Trust the chef- make me something delicious and fresh from the markets!

o Bleeding heart chocolate pudding with cinnamon roasted rhubarb, fromage frais and cinnamon sugar

o Poached apple cheeks with fromage frais parfait, hazelnut toffee and crumbled vanilla shortbread

o Steamed lemon pudding with strawberry parfait, pistachio praline and persian fairy floss

o Chai tea soufflé, espresso parfait, roasted macadamia nuts and salted meringue shards

o Cheese course choices:

o Trust the chef- make me something delicious and fresh from the markets!

o Triple cream brie, walnut & filo roll, baked and served with cinnamon butter roasted apple and micro greens

o Honey caramelised asparagus with blue cheese, butter cake toasts, roasted walnuts and mirco herbs

o Three local cheeses served with fresh baguette, sliced fruit, creamed honey and oaten cakes


Comment from guest:

Thank you so much for the most delicious dinner you cooked for us this evening. I will try cooking the lamb as you did it, slowly, with that most delicious roast saffron/zested lemon marinade. I would like to follow your progress on your blog.

We wish you the great luck you deserve and hope everything goes well for you in accordance with the thought and effort you put in.