Private Chef Services
Sage and Spoon transpired by two friends, Jesse and Sarah, realising they had something great to give back to the foodie community. With unique cheffing backgrounds - having met working on luxury yachts - they quickly discovered the parallels and synergy they had when working together, having fun constructing magical dishes with natural ease.
Their skills, close friendship and love for food shines through with each creation.
Inviting them to cater for your next intimate gathering will be an absolute delight.
Jesse cox
Originally from New Zealand. Has lived in Cairns for 5 years and as a chef and foodie adores all the region of Far North Queensland has on offer. Works professionally as a chef on Private Yachts and estates located through out Australasia. Food and local produce is something she is very passionate about and is constantly on the look out for new and quality products to use. Has always loved making artisan products and growing up with an orchard on her family property, she was lucky enough to be taught how to from a young age
sarah kim
Salt addict originally form USA. Has lived in Australia for nearly 15 years, always knew it would be home. Total food creative, loves anything unique and weird. Having worked as freelance superyacht chef for several years, travels the world working with some of the best food products available whilst cooking for a plethora of high-end clientele. Passionate about the environment and showcasing region specific products.
sample menu
butter-grilled asparagus on sesame labneh, scattered mint and crispy sage
pistachio and herb crusted lamb cutlets with chimichurri sauce and green beans two ways
dark cacao and mint-infused cheesecake served with vanilla, organic honey ice cream and wattle seed crumble
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moreton bay bugs served with sofrito in a pool of saffron broth
wagyu eye fillet with charred broccolini and mushroom reduction
sticky date pudding with salted toffee sauce
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scallop carpaccio with kaffir lime leaf and chili slivers
Confit Duck Maryland with sage and orange risotto, steamed greens, and an dark cherry compote
strawberries and cream cigars with sweet basil cream
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ahi poke with macadamia nuts, nori flakes and sesame dressing
crispy skinned wild salmon topped with a blood orange relish and duck-roasted roasted potatoes
strawberry and rhubarb Pannacotta with caramelized oranges and cardamom crackers
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grilled quail and peaches topped with basil and pancetta crumbles
pink himalayan salt-baked whole snapper
rice pudding with honeycomb and cinnamon cream
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waygu carpaccio with lemon zest, fresh roquette and olive oil drizzle
champagne-poached live local crayfish with tarragon butter sauce and grilled fennel salad
yuzu affagado with candied lemon peel
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lime and ginger fish cakes with golden aioli
5 hr roasted crispy free-range pork belly with thyme baked apples and creamed broccoli
croissant bread pudding