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Cielo

Navigation menu list for the main sections in this web site: Ambience; Menus; Chefs; Private dining; Chef's table; Bar; Find us; Reservations

Navigation menu list for the current section of this web site: Sample menu; Wine list highlights; Table diagram; Pricing

Sample menu

At Cielo we offer three and four course private dining lunch or dinner menus, created by our Head Chef Christopher Eagle. Please view the following sample dishes in order to choose your preferred menu for your party.

Private Dining Sample menu: Appetizers - soups; Tomato gazpacho with classic garnish; Melon soup with Parma ham grissini; Carrot and ginger soup; Truffle infused sweet corn soup with crème fraîche and chives; Roasted Heirloom tomato soup with basil essence and goat’s cheese crostini; Appetizers - salads; Mushroom and pickled artichoke salad with pecorino shavings and red wine vinaigrette; Tian of crab with avocado (suppl. $5); Heirloom tomato carpaccio, tomato basil fondue, shaved parmesan and aged balsamic; Caesar salad with anchovies and garlic crostini; Pasta and Risotto
Mushroom risotto, parmesan shavings; Ravioli of king prawn with fennel purée and shellfish glace (suppl. $5); Pumpkin tortelli with sage butter sauce and crushed amaretti; Shellfish risotto with basil oil (suppl. $5); Main courses - fish; Seared Tasmanian salmon with asparagus spears and Yukon gold potato pancake, shellfish glaze; Braised halibut, potato fondant, wilted spinach with brown butter and caper sauce; Roasted turbot with escabeche garnish

The sample tasting menu list, continued: Main courses - meat; Roasted fillet of beef, roasted potatoes, seasonal vegetables and red wine jus (suppl. $10); Rack of lamb with herb crust, ratatouille and olive oil potato purée (suppl. $10); Roasted corn fed chicken, braised leek, confit lemon and candied walnut,pan seared polenta cakes; Dessert; Praline and chocolate ganache, candied raspberry and mousse; Rum panna cotta, Meyer lemon jelly, financiers; Apple tart with vanilla ice cream; Cielo tiramisu; Seasonal crème brûlée with Scottish shortbread and berry compote; Selection of ice cream and sorbets with dried fruit crisps; Warm almond and pear tart with vanilla ice cream; Coffee and Petit Fours; 3 course menus from $90 per person; 4 course menus from $110 - 130 per person; Canapés are priced at $7 per person for the Chef’s selection of approximately 5 pieces per person; Please note that certain dishes are changeable dependant on seasonal produce.; A discretionary service charge of 18% and an administrative fee of 2% will be added to the overall account.