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Private ChefSydney
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Ingredient-driven cooking shaped by experience in Michelin-starred kitchens, centred around exceptional seafood, fire cooking and seasonal produce.

How they describe their cooking

Lucas Martinelli is a Sydney-based chef offering private dining experiences inspired by his career in leading restaurant kitchens around the world.

Having trained at The Clove Club in London, Mosu Hong Kong and Restaurant Hubert in Sydney his cooking is shaped by a disciplined, ingredient-driven approach that balances precision with bold, expressive flavours.

His menus centre around exceptional seafood, seasonal produce, and large-format proteins cooked over fire, drawing influence from Mediterranean cooking and modern restaurant techniques.

Lucas offers both refined tasting menus and relaxed fire-led dining experiences, each tailored to the occasion and designed to bring people together around the table.

He is currently completing a Certificate IV in Nutrition, further developing his understanding of ingredient quality, balance, and the relationship between food and wellbeing.

French · Mediterranean · Japanese · Seafood

The menus, priced by number of guests

Le Voyage Francais

Le Voyage Francais

French

A refined French tasting experience inspired by classical technique, seasonal ingredients, and the depth of cooking over fire. This menu combines elegant seafood preparations, rich traditional sauces, delicate handmade elements, and carefully executed meat courses designed to create a luxurious and memorable private dining experience with a modern French perspective.

GuestsPer head
3 to 6 guests36A$230 a head
On the menu

Starter

Choose 1 dish

  • Beef Tartare, Smoked Egg Yolk, Garlic Crostini
  • Ceviche, Leche De Tigre, Avocado, Coriander, Puffed Corn, Smoked Oil
  • Buratta, Caponata, Basil, Olive Oil
  • Kingfish Sashimi, Brown Butter Dressing, Cloud Fungus, Arare, Chervil

First Course

Choose 1 dish

  • Red Peppers Riviera
  • Twice Baked Cheese Souffle, White Wine Sauce
  • Leeks Vinaigrette, Hazlenut, Chives

Main Course

Choose 1 dish

  • Ribeye, Confit Garlic, Jus de Viande
  • Beef Wellington, Red Wine Jus
  • Beef Shin Bourguignon, Confit Mushroom, Lardon, Pomme Puree
  • Chicken Fricasse, Bread Sauce, Jus Roti, Chive Oil
  • Duck Breast, Celeriac, Charred Grapes, Bulls Blood, Duck Jus

Dessert

Choose 1 dish

  • Grilled Peaches, Vanilla Mascarpone, Burnt Honey
  • Chocolate Mousse, Olive Oil, Flaky Salt
  • Lemon Tart, Vanilla Chantilly
  • Matcha Cheesecake, Caramelised White Chocolate
Mediterranean Essence

Mediterranean Essence

Mediterranean

A refined Mediterranean dining experience inspired by coastal Europe and cooking over fire. This menu combines premium seasonal ingredients, elegant technique, and bold vibrant flavours influenced by the cuisines of Greece, Italy, Spain, and the Levant. Expect fresh seafood, charcoal-roasted vegetables, handmade elements, and beautifully balanced dishes designed to create a warm, luxurious, and memorable shared dining experience.

GuestsPer head
2 guests22A$285 a head
On the menu

Starter

Choose 1 dish

  • Buratta, Caponata, Basil, Olive Oil
  • Ceviche, Leche De Tigre, Avocado, Coriander, Puffed Corn, Smoked Oil
  • Kingfish Sashimi, Blood Plum, Tomato Consomme, Olive, Chive
  • Red Peppers Riviera
  • Salmorejo, Raw Shrimp, Garlic Crouton, Smoked oil

First Course

Choose 1 dish

  • Casarecce, Lamb Ragu, Thyme
  • Grilled Octopus, Romesco, Chimichurri, Burnt Lime
  • Spaghettoni Mussels, Burro Acido, Pangratato

Main Course

Choose 1 dish

  • Glazed Pork, Cauliflower Puree, Spiced Jus
  • Sea Bass, Zucchini, Potato Pave, Pil Pil, Basil
  • Ribeye, Confit Garlic, Jus de Viande

Dessert

Choose 1 dish

  • Chocolate Mousse, Olive Oil, Flaky Salt
  • Grilled Peaches, Vanilla Mascarpone, Burnt Honey
  • Lemon Tart, Vanilla Chantilly
“Embers of Wabi-Sabi”

“Embers of Wabi-Sabi”

Japanese

A contemporary tasting menu inspired by the philosophy of Wabi-sabi — finding beauty in imperfection, simplicity, and seasonality. Influenced by modern Japanese cuisine, fire-driven cooking, and refined fine dining technique, this experience combines delicate raw preparations, charcoal cooking, layered umami, and elegant restrained presentation to create a deeply atmospheric and memorable dining experience.

GuestsPer head
3 to 6 guests36A$230 a head
On the menu

Starter

Choose 1 dish

  • Kingfish Sashimi, Brown Butter Dressing, Cloud Fungus, Arare, Chervil
  • Yakitori Glazed Chicken Skewer, Shichimi, Lime

First Course

Choose 1 dish

  • Crispy Rice Cake, Tuna Tartare, Soy Egg Yolk
  • Beef Tartare, Smoked Egg Yolk, Garlic Crostini
  • Prawn Chawanmushi, Shellfish Consomme, Shitake Mushroom, Ginko Nut

Main Course

Choose 1 dish

  • A5 Wagyu, Beer Pickled Cucumber, Daikon Carrot Salad
  • Crispy Skin Murray Cod, Chicken Dashi, Tokyo Turnip, Chive Oil
  • Rack of Lamb, Miso Eggplant, Sorrel, Lamb Jus, Sansho Oil

Dessert

Choose 1 dish

  • Matcha Cheesecake, Caramelised White Chocolate
Pescatarian Paradise

Pescatarian Paradise

Seafood

Indulge in a pescatarian feast starting with a choice of exquisite appetizers like Ceviche or Kingfish Sashimi. Enjoy all first courses including Grilled Octopus and Spaghettoni Mussels. For the main, select from Crispy Skin Murray Cod, Paella, or Sea Bass. Finish with a refreshing Lemon Tart.

GuestsPer head
2 guests22A$285 a head
3 to 6 guests36A$230 a head
7 to 12 guests712A$185 a head
On the menu

Starter

Choose 1 dish

  • Ceviche, Leche De Tigre, Avocado, Coriander, Puffed Corn, Smoked Oil
  • Crispy Rice Cake, Tuna Tartare, Soy Egg Yolk
  • Kingfish Sashimi, Blood Plum, Tomato Consomme, Olive, Chive

First Course

All inclusive

  • Grilled Octopus, Romesco, Chimichurri, Burnt Lime
  • Spaghettoni Mussels, Burro Acido, Pangratato
  • Salmorejo, Raw Shrimp, Garlic Crouton, Smoked oil

Main Course

Choose 1 dish

  • Crispy Skin Murray Cod, Chicken Dashi, Tokyo Turnip, Chive Oil
  • Paella, Langoustine, Chicken Thigh, Mussels
  • Sea Bass, Zucchini, Potato Pave, Pil Pil, Basil

Dessert

Choose 1 dish

  • Lemon Tart, Vanilla Chantilly

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Lucas Martinelli