Sample menus — private chef in Zermatt

· from CHF 95 to CHF 250
Choose by the evening you want.

Lowest to highest, food per guest. Chef time is charged on top, by the hour, at the rate for the season. Open any menu to read it in full.

95CHF Everyday · Australian brunch, to share The Long Brunch Beetroot-cured salmon, miso-brushed halibut, pastrami, eggs any way Read the menu +Close —
The Long Brunch

A lavish brunch the Australian way: juice squeezed at the table, everything to share, nowhere to be.

  • Orange juice, squeezed to order· blood orange in season
  • Eggs, any way you like them· poached, scrambled, fried or Benedict, cooked beautifully
  • Beetroot-cured salmon· wasabi crème fraîche, pickled shallot, rye
  • Halibut, brushed with miso butter· torched, yuzu, toasted sesame
  • Pastrami on toasted rye· Swiss cheese, pickles, mustard
  • Smashed avocado on sourdough· feta, chilli, lime
  • Ricotta hotcakes· honeycomb butter, berries, maple
  • Bircher muesli· Valais apple, yoghurt, toasted nuts
  • Flat white· Zermatt Kaffee, roasted at The Aroleid House
Plan this dinner Chef time is charged on top, by the hour — the rate depends on the season.
95CHF Everyday · Three courses, plated Three Courses Pumpkin velouté, braised beef cheek, apple tarte Tatin Read the menu +Close —
Three Courses

The simplest evening, done properly.

  • Valais pumpkin velouté· brown butter, toasted seeds, sage
  • Swiss beef cheek, braised overnight· red wine, celeriac, glazed carrot
  • Hot apple tarte Tatin· crème fraîche
Plan this dinner Chef time is charged on top, by the hour — the rate depends on the season.
125CHF Everyday · Family style The Sunday Table Dressed crab, slow-roast lamb, cherry Bakewell Read the menu +Close —
The Sunday Table

Everything in the middle, everyone reaching.

  • Dressed crab on toasted sourdough· brown-crab mayonnaise, green apple
  • Lamb shoulder, slow-roast· rosemary, crushed potatoes, mint and pea
  • Beef-fat carrots· braised chicory, hazelnut
  • Cherry Bakewell tart· Kirsch cream
Plan this dinner Chef time is charged on top, by the hour — the rate depends on the season.
145CHF Signature · Shared plates on Zermatt ceramics Tisch im Berg Scallops in brown butter, duck confit, pork belly Read the menu +Close —
Tisch im Berg

A mountain table, served the old way, on plates thrown in Zermatt.

  • King scallops· brown butter, preserved lemon, crisp capers
  • Duck leg confit· cherry jus, spiced red cabbage
  • Pork belly, crackling· apple, pickled mustard seed
  • Miso-glazed cod· sesame, cucumber, pickled radish
  • Roasted roots· Alpine herbs, mountain honey
  • Swiss cheeses· local honeys, walnuts
  • Dark chocolate mousse· hazelnut praline, sea salt
Plan this dinner Chef time is charged on top, by the hour — the rate depends on the season.
155CHF The London years · Seven plates, tasting Small Plates Tuna tartare, scallop and pickled apple, pork belly with langoustine Read the menu +Close —
Small Plates

Small, exact, seasoned to the gram.

  • Tuna tartare· avocado, wasabi crème fraîche
  • Beetroot· goat’s curd, blackcurrant, toasted pine nuts
  • Hand-dived scallop· cauliflower, pickled apple, curry oil
  • Pork belly, twelve hours· langoustine, pork jus
  • Chicken thigh· ceps, chicken-fat mash
  • Blood orange granita· buttermilk cream
  • Bitter chocolate pavé· salted caramel, malt
Plan this dinner Chef time is charged on top, by the hour — the rate depends on the season.
185CHF The London years · Five courses, plated Autumn in the Alps Mushroom tea, cured char, venison, warm Vacherin Read the menu +Close —
Autumn in the Alps

Game, mushrooms and the first Vacherin of the season.

  • Wild mushroom tea· ceps, chestnut, thyme
  • Alpine char, lightly cured· cucumber, dill buttermilk, trout roe
  • Venison loin· beetroot and blackcurrant, chestnut gnocchi, juniper
  • Vacherin Mont-d’Or, warm from the oven· truffle honey, sourdough
  • Chardonnay-poached pear· almond cake, pear sorbet
Plan this dinner Chef time is charged on top, by the hour — the rate depends on the season.
195CHF Signature · Charcoal and sharing Kustaa Yakitori Short rib in tare, twelve-hour pork belly, Wagyu over the coals Read the menu +Close —
Kustaa Yakitori

The lively evening: the grill on the terrace, one round at a time.

  • Salads & mezze· chickpeas and feta, burrata, charred corn, baba ghanoush
  • Short rib yakitori· tare glaze
  • Pork belly, twelve hours· crisped over fire
  • Halal Wagyu, marble score 9+· seared over the coals
  • Glazed pork cheeks
  • Potatoes· crushed and caramelised, truffle frites
  • Eton mess· berries, kiwi, dried mango
Plan this dinner Chef time is charged on top, by the hour — the rate depends on the season.
240CHF Signature · Six courses, plated to order The Degustation Scallop crudo, sea bass, Japanese Wagyu Read the menu +Close —
The Degustation

The quietest and most exact of the evenings.

  • King scallop crudo· yuzu kosho, compressed cucumber, sea herbs
  • Alpine char, lightly cured· buttermilk, dill oil, trout roe
  • Sea bass mi-cuit· saffron beurre blanc, fennel confit, caper berries
  • Verbena granita· elderflower, frozen grapes
  • Japanese Wagyu· Valais Pinot Noir jus, celeriac, glazed shallot
  • Dark chocolate délice· salted caramel, crème anglaise, cocoa tuile
  • Petits fours· Zermatt Kaffee, roasted at The Aroleid House
Plan this dinner Chef time is charged on top, by the hour — the rate depends on the season.
250CHF The London years · The full evening The Chef’s Table Caviar, langoustine, turbot with truffle, Wagyu, soufflé Read the menu +Close —
The Chef’s Table

Everything the London years taught, in one night.

  • Canapés· foie gras and spiced fruit in flaky pastry; crab on a black olive tuile
  • Oscietra caviar· warm potato, crème fraîche, chive
  • Langoustine· crab bisque, sake, sea herbs
  • Turbot· Jerusalem artichoke, black truffle, brown butter
  • Japanese Wagyu· bone-marrow crumb, Roscoff onion, Valais Pinot Noir jus
  • Swiss cheeses· from the village dairy
  • Champagne granita
  • Hot soufflé of the season
  • Petits fours· dark chocolate bonbons, Zermatt Kaffee
Plan this dinner Chef time is charged on top, by the hour — the rate depends on the season.

Prices are food per guest, VAT included.