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Chef Natalie Tomlin

CUISINE TYPE:
Asian, French, Italian, Israeli and South African food

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Service Description

The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and cleans your kitchen before leaving. All you have to do is to relax and enjoy a culinary experience.

About The Chef

Without wishing to sound boastful I feel that I come to you with a background that is unique and distinctive From other applicants. I possess a strong desire to build a career within the culinary world, and I also feel that my expertise in cooking coupled with my natural enthusiasm allows me to create dishes that others can only aspire to. I have worked in a couple of Top 10 Restaurants around Durban and Cape Town. Have a vast experience in all Cuisines.

Location:
Cape Town

Cuisine Type:
Asian, French, Italian, Israeli and South African food

The Menu price includes:

• All the ingredients
• Your chef traveling fee (If the venue
• falls within the chef working areas)
• The cooking of all the dishes
• The entire service
• The cleaning

Menus

MENU 1: R600 pp

Booking requirement: 4 people minimum

BRAAI MENU
Selection of Artisan Bread, Dips and Cheese Beef biltong and Sticks

Lamb chops marinated in Rosemary and Lemon, Home-made Dry rub Fillet of Beef, Fresh Kingklip grilled, Lemon & Chive Butter, Apple and Fennel Salsa

Garden Green Salad: Blanch long stem Broccoli, snap peas, mange tout & Rocket with Balsamic reduction glaze topped with Toasted Almond Flakes

Roasted thyme Vegetables and Bulgur Wheat Salad topped with Danish Feta and Watercress Garlic and Parsley Baby Potatoes

Mixed berry Eaton Mess (mixed berry compote, meringues and Chantilly cream)

MENU 2: R500 pp

Booking requirement: 4 people minimum

BREAKFAST MENU
Cold Section:
Selection of Fruit (skewers or slices)
Selection of cold meats
Selection of pastries (selection of Muffins/ Croissant’s/ Savory Muffins and Danishes
Belgium Yogurt and Strawberry Yogurt
Home-made Muesli

Hot Section:
Thyme infused grilled tomato
Grilled Beef Sausages
Parsley Mushrooms
Eggs Done to Order
Confit Rosemary Potatoes

MENU 3: R600 pp

Plated Menu
Please choose one starter one mains and one dessert from the following:

(6pax or more Excluding All Wine)

STARTER
Smoked Rooibos Norwegian Salmon, avo mousse, cream cheese, teriyaki sauce and fresh fennel slices and wafer thin bruschetta

Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Haute Cabriere Pinot

Spinach and Feta Ravioli with Basil Cream sauce toasted pine nuts and rocket and Parmesan shavings

Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Kanonkop Black Label Pinotage

Ostrich Carpaccio, red wine reduction, parmesan shavings, marinated peppers

Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Delaire Graff Estate Laurence Reserve Red

MAIN
Beef Fillet Medallions, Parmesan and Parsley polenta, confit Rosemary and Thyme Cherry tomato served with Red Wine Jus

Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Meerlust Rubicon

Grilled lamb cutlets served on Curried Cassoulet with minted yogurt and peas

Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Steenberg Merlot 2015

Pan Roasted Angel Fish, heirloom carrot, smoked mussel, burnt lemon butter sauce

Wine pairing recommendation. (To be purchased separately by the host prior to the event)
De Grendal Pinot Grigo 2016

DESSERT
Deconstructed Lemon Tart

Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Buitenverwachting Noble Late Harvest 2014

Chocolate and Almond Torte, Berry Compote and Vanilla Bean Cream

Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Paul Cluver Riesling Noble Late Harvest Muscadel 2007

Roasted Pear Tart served with Chantilly Cream & toasted Almonds

Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Groot Constantia Grand Constance

MENU 4: R550 pp

TAPAS STYLE
Semi Roasted Cherry Tomato Tartlet with Basil Pesto
Venison Tataki with Truffle Wild Mushroom Pickle
Cape Malay Pickled Fish
Long Stem Broccoli with Fynbos Vinaigrette
Selection of Local Cheeses, Crackers & Preserves
Mini Bobotie with Chutney & Sambals

DESSERT IN A JAR
Malva Pudding With Cinnamon Custard
Milk Tart
Mini Koeksisters

Please Note: To guarantee the best service and experience, any booking should be made at least 48h before the desired date.

Your Details
Name and Surname
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Contact Number
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Email Address
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Chef Name
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Choose your menu
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Children menu
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50% of the cost of the chosen menu for children under 12. A custom children menu can be arranged with the chef.
Date

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Number of guests
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Please note. For booking of more than 12 guests, your chef will need an assistant to help prepare and serve each course. The assistant will come at an additional fee which will be added to the invoice.
Time
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Address
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Special Requirements
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Confirmation of Fully equipped Kitchen and Dinnerware
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Got a discount code?
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Booking Fee
Please note that a 3% booking fee of the total amount will be added to the quote.
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