VEGAN FOOD AS YOU'VE NEVER HAD BEFORE :)

valtheveganchef

Valtheveganchef is the result of many years of passionate work in the busy Sydney hospitality scene, a rebellious attitude towards waste and animal cruelty and an extended knowledge of fusion high quality cuisine.

After the amazing experience of having my own vegan-vegetarian restaurant "the Dandylion Bondi", I focused on catering, working for top Sydney companies. It fulfilled my hunger for knowledges, techniques and organising skills, but I was struggling with the constant overuse of animal produces and waste.

So I took the leap and start my own journey not just in catering but in workshops and private cheffing.

I believe my mission is making people aware of the infinite flavoursome possibilities of vegan cuisine.

How?

Experiencing my food, joining my small group workshops, watching my recipes online, inviting me to be your chef and guide in a private plantbased unique dinner experience.


Hey Val,


Why are you ValTheVeganChef?

See our Selection

Catering Packages

Vegan food at its best - Choose which style of function
better suits you:


  • Basic Canapes. 6 Different Canapes, 2 Pieces per
    Person. $45 pp

  • Substantial Canapes. 10 Different Canapes, 1.5 Pieces
    per Person. $75 pp

  • Grazing table. Starts from $25 pp

  • Sharing Plates. Starts from $70 pp

  • Paella. Starts from $25 pp

Canapes and grazing tables

Sharing Plates

Paella

Other than catering?

Dine in.


Reserve a private dining experience at Plushtown for 8 or more.


Seated dinner party, canapes, djs, party lights, PA.

Enquiries:

Plushtown Events

+61 403115215

Take out.


Choose from our selection of meals and canapes, and we'll pack it up for you.


Minimum spend of $400

Workshops.


Organise a fun cooking workshop with us.


2 to 10 people groups


gluten free, nut free on request

My mission is to make people aware of

the infinite flavoursome possibilities of vegan cuisine.

valtheveganchef@gmail.com

email

+61 452 286 750


get in touch

3/228 Headland Road

North Curl Curl 2099 NSW

AUSTRALIA

location

valtheveganchef

I am Valeria Boselli and I am Valtheveganchef.

I studied art and architecture at Politecnico of Milan, before I moved to Australia in 2006.

In Sydney I changed the course of my career embracing my passion for food, culture, art and details.

I worked for corporate hospitality groups as the Morrison

( Watsons Bay Boutique Hotel) as well as successful family oriented business as Belgrave Cartel in Manly.

I co-owned The Dandylion Bondi , a vegan-vegetarian little gem in the heart of Bondi Beach from 2014 to 2017.

I collaborated with catering companies as Dear Prudence, Mint Tea and Rosewater , I have been teeming up with Chefin, events and catering group, curating their vegan section.

Now I bring my creativity, skills and professional attitude directly to you!


Hello!


Meet the CHEF


VALERIA BOSELLI

CANAPÉS

Blinis, vegan chèvre( homemade from tofu)smoked
beetroot (v)( gf)


Eggplant Arancini , chermoula, olive dust ( v) (gf opt)


King oyster mushroom scallops, celeriac mash, gremolata
(v)(gf)


Jackfruit tacos, lime coleslaw, corn salsa (v)(gf)


Tempura battered zucchini flowers, potatoes and mint
filling, tomato coulis (gf opt)(v)


Beer battered cauliflower florets , wasabe Mayo, pickled
ginger (v)(gf opt)


Watermelon sashimi, wasabe peas mash, kewpie Mayo (v)
(gf)


Mushroom bites,truffle, quinoa filling, balsamic reduction
(v)(gf)


Shiitake mushroom chimichangas (v)


Baby cucumber, Asian slaw, vegan duck (v)(gf option)


Mushroom Arancini, truffle aioli, alfalfa ( v) (gf opt)


Eggplant roll, vegan mozzarella, salsa verde (gf)(v)


Palm heart, avocado tostadas (v)


Mushroom Shawarma pockets, babaganoush, pickled
cabbages (v)


Daikon crackers,kewpie mayo, tamari almond (v)(gf)


Spinach and potato mini tarts, vegan feta, sun dried
tomatoes ( gf) (v)


Tarator Shots, dill, cucumber,soy yoghurt, cold soup,
walnuts( gf) (v)


Rosewater custard mini tarts, seasonal fruits (gf)(v)


Orange mini sponge cakes, orange blossom icing (v)


Chocolate mini mud cake, berries compote, chocolate
ganache(v)(gf)


Mini assorted natural colour cupcake,
vanilla/Rosewater/chocolate/coffee icing (v)(gf opt)









SHARING PLATES

Entrees


Watermelon sashimi, sesame chilli dressing, chives, spicy mayo gf


Fried eggplants, hummus, cherry tomato, coriander pesto, fried curry leaves, flat bread


Mushroom arancini, truffle aioli, alfalfa gf opt


Eggplant arancini, chermoula, olive dust gf opt


King oyster mushrooms scallops, celeriac mash, gremolata gf


Potato and mint filled zucchini flowers, spicy Napoletana gf (very seasonal not always available, not for large groups)


Eggplant Parmigiana , kale and basil pesto gf


Fable mushroom tacos, green salsa, pickled onion gf


Jackfruit tacos, spicy coleslaw, pickled onion gf


Heirloom tomato, avocado lemon and herbed sauce,vegan chèvre , kalamata olive dust, croutons gf opt


Five spices Cauliflower popcorn, spicy mayo, spring onions, sesame seed, coriander gf


Caponata Bianca ( Sicilian eggplant and chickpeas salad, pine nuts, raisins, capsicum, cherry tomato, parsley, white vinegar) , crusty bread


Roasted Dutch carrots, sourdough and Kalamata olives “soil”, tahini and lemon sauce, fried carrot tops leaves


Pastas


Beetroot dumplings( casunziei), burn butter and sage, Poppyseeds


Spinach and tofu ricotta dumplings ( pansotti), walnuts sauce


Cabbage, carrots, zucchini and sesame dumplings, soy bath


Shiitake, kale, tempeh dumplings, spicy sesame and miso dressing


Conchiglioni pasta, Napoletana sauce, kale and basil pesto, vegan feta


6 hours cooked soy bolognese sauce Lasagna gf opt


Truffle Mac and cheese gf opt Ligurian Pesto, potatoes and green beans lasagna gf opt


Linguine mixed mushrooms, pine nuts, white wine, chilli , garlic and parsley


Vegan Paella, capsicum, zucchini, eggplant, green beans, sausages, chickpeas, saffron Served with aioli. Gf opt


Mains


Mushroom shawarma, hummus, Ajvar, Lebanese pickles, Turkish olives, flat bread


Double crumbed oyster mushroom, creamy green peppercorns sauce, green beans and baby broccoli gf opt


Balinese Pineapple yellow curry, jasmine rice, fried tempeh gf


Mung beans and beetroot Wellington, celeriac mash, Dutch carrots and jius


Crunchy Coconut and tahini sauce, roasted pumpkin, asparagus,harissa, dukkah gf


Babaganoush, whole cauliflower, pomegranate glaze, roasted almond bits gf


Salad and sides


Fennel, orange, dill salad gf


Mediterranean salad, mixed leaves, cucumber, tomato, pickled onion, olive dust, v-feta gf


Light pickled cucumbers, chilli sesame oil, onions gf


Puy lentils, pomegranate, mint, pickled onion, quinoa, cucumber, tahini and lemon dressing, sumac, tamari almonds gf


Broccolini and green beans, garlic, chilli, breadcrumbs gf opt


Fried brussel sprouts, beetroot hummus, lemon dressing gf


Rosemary roasted potatoes gf


Polenta chips, truffle aioli , balsamic glaze gf


Corn ribs, sriracha butter, spring onions gf


French fries, aioli


Desserts


Apple and berries strudel , coconut yogurt, berry compote


Sacher torte, raspberry jam, dark chocolate ganache


Cardamom and vanilla cream brûlée’s gf (only available for small groups)


Rhubarb and apple crumble gf opt


Breakfast (Retreats)


Teriyaki tofu and “egg “scramble, aioli, pickle ginger, rice, spring onions, sesame, nori


Corn fritters, sweet chilli jam, v-sour cream, mixed leaves and herbs, coriander pesto gf


Rye sourdough, scramble tofu, Ajvar, avocado, rocket, zatar gf opt


Breakfast burrito, black beans, tofu, spicy avocado, vegan cheese, coriander sauce


Miso garlic mushroom, scramble tofu, asparagus, sourdough gf opt


French toast, berry compote, seasonal fruit


Homemade granola gf opt


Mediterranean grilled vegetables


3vegan cheeses


Vegan feta


Vegan bresaola carpaccio


Olives


Assorted pickles


Walnuts


Almonds


Dates


Dried


Apricots


Bread sticks


Crackers ( some gf)


Romesco dip


Beetroot Hummus


Tapenade


Mushroom faux grass


Focaccia


Crudité







GRAZING TABLE