Dream Chef - Nick

PROFILE
Nick Sallese is a real "foodie" with a long association with a variety of foods. Nick trained locally as a qualified Pastry Chef and has worked at establishments such as the Myer Patisserie floor in Perth, Western Australia, the Golden Tulip Bakery and Patisserie in Sandy Bay, Tasmania and at Klaas Bakehouse in Devonport. Nick has a strong Italian heritage and his cooking reflect his Mediterranean roots. Nick has travelled to his family's province of Tuscany to learn traditional family recipes and authentic Italian cooking techniques. Nick is also very interested in wine, beers and liqueurs and has started producing his own Limoncello (Italian Lemon Based Liquor ) to his father's recipe (which recently was reviewed in the Sydney Morning Herald).

Nick is also proudly Tasmanian and his meals showcase a variety of fine local produce. Nick currently works as Marketing Manager at Anvers Confectionary which produce quality Belgian-style chocolates with Tasmanian ingredients. Nick has included Anvers chocolate in his menu for Eagles Nest to further tempt the taste buds.

Nick is also passionate about providing quality food for children and will happily prepare a children's menu (designed with the help of his eldest son) upon request.



Entree

Arancini Napolitano
Risotto balls with Herbed Mozzarella served with a Tomato and Basil sauce.
$14.00

Handmade Tagliatelle with Bolognaise Sauce
Freshly made bolognaise, made from the Sallese traditional family recipe.
$14.00

Smoked Salmon and Campari Dressing
Slices of Smoked Salmon complemented with capers, red onion, rocket and a Campari dressing.
$15.00

Main

Polo di Casa
Local Tasmanian Chicken breast layered with Parmesan and Prosciutto and served with a cream and mustard sauce.
$26.00

Beef Fillet a la Eagles Nest
Fillet of Beef with Prosciutto and Porcini mushrooms.
$27.00

Zia Chelle’s Christmas Gin Fish
Fillet of Tasmanian Salmon with lemon and burnt sage butter sauce.
$26.00

( All mains served with roasted garlic and rosemary potatoes, plus warm salad of cherry tomatoes, red onion, zucchini, olives and fetta )

Dessert

Chocolate Orange Fondant
Rich Chocolate dessert using Anvers Dark Orange Segments.
$13.00

Spiced Apple Cake
Specculas shortbread apple tart.
$13.00

Chocolate Praline Selection
6 Handmade Tasmanian Chocolates,
$11.50

 

Call out Fee: $40



To order: PHONE Des Brown: (03) 6491 1511

Back To Dream Chefs