Restaurant cooking, at your own table.
EnquireFive independent Sydney chefs, browsable by cuisine, cooking dinner at your own table. Browse the roster by what you feel like eating, from Ottolenghi-style share plates in the Eastern Suburbs to Le Cordon Bleu fine dining across the bridge.
Everyone here cooks under their own name and sets their own floor price. Tap a cuisine to narrow the room, then open a profile for menus, coverage and guest notes.
MediterraneanGraeme CorlettBondi · 11 yrs cookingOttolenghi-style Mediterranean share menus from a chef schooled in Parisian brasseries and Michelin-guide kitchens.from A$139 a head4.6 ★
FusionClaudio ZannottiLeichhardt · 22 yrs cookingBespoke Italian-fusion menus plated with fine-dining precision, after more than two decades at the stove.from A$132 a head4.8 ★
ContemporaryKerem EnginSurry Hills · 17 yrs cookingLe Cordon Bleu technique and Sydney fine-dining polish, brought to the bench in your own kitchen.from A$150 a head4.8 ★
Modern AustralianEmrys JonesMosman · 11 yrs cookingMichelin-trained, sustainability-led modern Australian menus built on the week’s best local produce.from A$179 a head4.9 ★
ItalianFrancesca GiglioNewtown · 15 yrs cookingNutrition-minded Sardinian cooking — seasonal, low-waste and generous, with pasta rolled by hand.from A$150 a head4.6 ★Budget on A$120 to A$260 a head for a cooked-and-served dinner at home in Sydney. The lower end buys a relaxed three-course menu; the upper end is a multi-course fine-dining tasting with premium seafood or aged beef. Every quote already rolls groceries, cooking, plating and the wash-up into a single number, and you’ll have that exact figure beside the proposed menu before you say yes.
Where each of the five opens, a head. Groceries, cooking, service and the wash-up are already inside every one of those figures.
From the Eastern Suburbs out to the Northern Beaches, with the Inner West and Lower North Shore in between. Open a region for the suburbs it covers and a note on travel.
The busiest corner of the book — most chefs are ten to twenty minutes from your door and travel sits inside the quote.
Terraces and apartments alike; a compact galley kitchen is no obstacle. No travel loading.
A short hop across the city for the roster. Parking is the only thing worth a heads-up.
City apartments and harbourside entertaining spaces are well within reach, travel included.
Across the bridge and well covered — a chef based here means lead times are kind.
From Manly the run is easy; past Mona Vale a small posted travel note may apply for the far northern end.
Everything before the night is a couple of messages; everything on the night is the chef’s problem, not yours. Here is where the line sits.
A date, a headcount, your suburb and anything the table can’t eat. That is genuinely all it takes to get moving.
Browse by cuisine, read each chef’s menus and what past guests wrote, then land on the person whose cooking you actually fancy having in the room.
The chef shapes a menu to your table and confirms the per-head figure in writing. Dietary versions are built in, never a surcharge.
Produce, proteins, the odd bit of kit — it comes with the chef. Your kitchen is the only ingredient we need from you.
Every course is finished in your kitchen and served to the table on your timing, not a reheated tray in sight.
Benches wiped, bins sorted, pans away. The night ends with you still at the table and the kitchen looking untouched.
Cuisine, table size and timing — the rest of what Sydney asks once the price stops being the question. No contact form standing between you and an answer.
Yes — the contemporary end of the book leans into Japanese technique rather than a strict sushi counter: dashi-glazed kingfish crudo, miso and yuzu, an eye fillet with Madeira, a matcha tiramisù to finish. It’s fine-dining plating with Japanese accents, and it sits at the upper end of the range for the grade and cut of the fish. Easy to scale from an intimate dinner to a larger set menu.
Yes — fresh pasta is the whole point for most of the Italian cooks on the book. The dough is rolled the afternoon of your dinner, and a menu will often run an antipasti spread, a hand-cut primo and a slow-braised main. It sits at the friendlier end of the price range, which makes it a favourite for bigger, louder tables.
For a milestone at home, absolutely. A private chef at home for two is one of the more popular bookings we see — an anniversary, a proposal, a quiet birthday. There’s a sensible minimum so it’s viable for the chef, but you get a full multi-course menu cooked and served just for the pair of you, with no restaurant around it.
Constantly, especially up the Northern Beaches and around the Eastern Suburbs. Any half-decent holiday-let kitchen does the job. The chef turns up with the shop already done, cooks the whole menu in the rental and hands it back spotless for check-out — a popular pick for a weekend away with a crowd.
A week or two covers most weeknights and quieter dates. For a Saturday in December, a big group or anything over the festive season, give it a month or so — Sydney books out fastest from late spring through the New Year.
Pick the cuisine you feel like, choose the chef whose cooking you want in the room, and leave the shopping, the plating and the washing-up to them.