Chef Alretha Van Rooyen

CUISINE TYPE:
South African and Mediterranean

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

My name is Alretha Van Rooyen. I have a passion for fresh and local products. My main goal is to give you as a guest the experience of local is lekker.

We live in a wonderful country with a lot to experience from food.

I have a very bubbling personality and it's always good to have the experience with my guest.

I studied in Bloemfontein at Olive Chef School, as a training chef I fall in love with the Garden Route, and, make it my home.

I only work in the Garden route some restaurants most of you will know.

Sirocco, Ile De Pain, Tapas and Oysters, Fat Fish, and now I`m a full-time Kitchen Manager at Redberry Farm.

I think my food passion start as a little girl with my granny in the kitchen where we could get the leftovers in the mixing bowl. That were memories that stay forever and as a family person, I just emprise it into my career. My kitchen is my first priority and the bond we create as a family in the kitchen is a story that will last forever.

Cuisine Type:

South African and Mediterranean.

Location:

George

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: R700 pp (excl. vat)

Booking requirement: 6 people minimum

FIRST COURSE
Cape Malay Chicken Livers
Malay chicken livers, Smoked peas, crispy onion rings, danjah chutney, parmesan shavings finished off with crispy croutons

Pairing recommendation. (To be purchased separately by the host prior to the event)

Allee Bleue Chenin Blanc

PALLET CLEANER
Mango Sorbet
Fresh mangoes, mixed with a sugar syrup

SECOND COURSE
Fish of the day

Freshly line caught fish of the day served with a chili tomato fondue, fresh garden peas, garlic crumbed and finished of with a cumin spiced butter and dill

Pairing recommendation. (To be purchased separately by the host prior to the event)

Allee Bleue Sauvgnon Blanc

THIRD COURSE
Baked Cheesecake

Freshly baked Cheesecake served with a homemade berry coulis

Pairing recommendation. (To be purchased separately by the host prior to the event)

The Affair Pinot Noir

MENU 2: R850 pp (excl. vat)

Booking requirement: 6 people minimum

AMUSE BOUCHE
Goats cheese, caramelized pear salad
Pairing recommendation. (To be purchased separately by the host prior to the event)
Stoepsit Sauvignon Blanc (Boplaas)

FIRST COURSE
Kingklip Ceviche
Kingklip ceviche served with a lemon citrus dressing, and smoked corn
Pairing recommendation. (To be purchased separately by the host prior to the event)
Jezebelle Chardonnay

SECOND COURSE
Seared Tuna
Seared Tuna with baby leaf, julienne vegetables, edamame beans, pickle ginger, toasted sesame, wasabi mayonnaise, and a Asian dressing
Pairing recommendation. (To be purchased separately by the host prior to the event)
Seduction Pinot Noir

PALLET CLEANER
Litchi Sorbet

THIRD COURSE
Crème Brule
Vanilla bean Crème Brule, served with freshly seasonal fruit finished off with a baked tuile

MENU 3: R850 pp (excl. vat)

Booking requirement: 6 people minimum

FIRST COURSE
Mushroom Arancini

Arancini served on a with blue cheese sauce with hoisin mushrooms, mushroom dust and parmesan crisp

Pairing recommendation. (To be purchased separately by the host prior to the event)

Jakkalsvlei Sauvignon Blanc

SECOND COURSE
Rack Of Lamb
Rack of lamb served with olive tapenade creamy potatoes, sugar snaps, roasted brussels sprouts, and a red wine Jus

Pairing recommendation. (To be purchased separately by the host prior to the event)

Allee Bleue Cabernet Savignon

PALLET CLEANER
Lemon & Thyme Sorbet

DESSERT
Rum and coffee mousse
Chilly flakes infused in a dust of rum flavor coffee mousse finished off with mango mascarpone and a fruity compote

Please Note:
1. To guarantee the best service and experience, bookings should be made at least 48h before the desired date to enable your chef to plan everything accordingly. There will be a 10% surcharge fee for bookings made in less than 48 hours.
2. The minimum number of people required under each menu is based on adult guests and excludes children. Children under 12 will be charged half of the adult menu price. Main course & dessert.
3. A 30% surcharge will be added for bookings on public holidays (1 Jan, 2 Jan, 21 Mar, 7 Apr, 10 Apr, 27 Apr, 1 May, 16 Jun, 9 Aug, 24 Sep, 25 Sep, 25 Dec, & 26 Dec).

Your Details

Name and Surname

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Chef Name

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Occasion types

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Children menu
Children under 12 will be charged half of the adult menu price. Main course & dessert (to be discussed with the chef).

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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 8 guests and more, your chef will need an assistant to help prepare, serve and make the whole experience go smoothly. The assistant will come at an additional fee which will be added to the invoice.

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Special Requirements

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Confirmation of Fully equipped Kitchen and Dinnerware

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Booking Fee
Please note that a 5% booking fee of the total amount will be added to the quote.

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Chef Alretha Van Rooyen

Service Description

About The Chef

The Menu price includes:

Menus

MENU 1: R700 pp (excl. vat)

MENU 2: R850 pp (excl. vat)

MENU 3: R850 pp (excl. vat)

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