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Private ChefSydney

Restaurant cooking, at your own table.

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Private Chef SydneyThe chefsEmrys Jones

Michelin-trained, sustainability-led modern Australian menus built on the week’s best local produce.

Emrys came up through Michelin kitchens — time under Gordon Ramsay, Josh Niland, James Sommerin and Arnaud Lallement sits behind almost everything he plates — and carried a hard-won respect for provenance to Sydney. His cooking is modern Australian and unapologetically seasonal: Clarence River octopus with roast tomato and basil, pasture-raised beef with a sauce verte, Aquna Murray cod under a squeeze of salmoriglio, a brown-butter cheesecake tart to finish. Sustainability isn’t a talking point for him so much as a habit — he builds each menu around what’s good and local that week and lets the produce set the tone. Guests tend to describe it as the full restaurant experience, printed menu and all, without leaving the house.

Off recent tables

A modern australian dish from Emrys Jones, plate 1A modern australian dish from Emrys Jones, plate 2A modern australian dish from Emrys Jones, plate 3

Menus

Starting points, priced per head. Each one gets reshaped around your table before a figure is locked in.

The Seasonal Menu

Four courses · plated

A$179/head

A produce-led, plated menu that changes with the week’s best — precise, restrained and finished with a proper dessert.

  • To open — Clarence River octopus, roast tomato and basil
  • Second — Cured scallop, green tomato, almond and mint vinaigrette
  • Main — Aquna Murray cod, salmoriglio and seasonal vegetables
  • Dessert — Baked cheesecake tart with nectarine

Family-Style Shared

Shared · to the middle

A$185/head

The same seasonal cooking sent to the centre of the table, built for a group that wants to reach across and dig in.

  • To start — Burrata, chorizo and chilli-tomato dressing
  • To share — Rare roast beef, radish, rocket and sauce tonnato
  • Main — Pasture-raised beef rump, sauce verte and lemon
  • Dessert — Whipped white-chocolate mousse, brown-butter oat crumble and plum

What Emrys is best for

  • Clarence River octopus, roast tomato and basil
  • Aquna Murray cod, salmoriglio and seasonal vegetables
  • Brown-butter baked cheesecake tart

Books for: birthdays, romantic dinners at home, proposals and milestones and seasonal tasting nights.

Cooks across: Mosman, Neutral Bay, Cremorne, North Sydney, Kirribilli, Woollahra, Sydney CBD.

Guest notes

5 out of 5
As parents of young children a nice dinner out is rare, so we booked Emrys for a birthday at home and it was the ultimate treat. True fine-dining quality, and his passion for local produce elevated everything — the scallop tortellini was the standout. He left the kitchen spotless.
Cremorne
5 out of 5
Emrys was amazing — delicious, beautifully presented food and so polite in our home. We got the full restaurant experience, right down to a printed menu at the start and a proper explanation of every course.
Mosman
5 out of 5
An exceptional romantic dinner at home. As a first-timer it exceeded every expectation — outstanding presentation and a genuinely memorable evening. I wouldn’t hesitate to book again.
Neutral Bay

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