Chef Alretha
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
Welcome to a culinary journey like no other! I'm Private Chef Alretha, a passionate private chef dedicated to creating unforgettable dining experiences tailored to your tastes.
With years of experience in the kitchen, my approach blends creativity, fresh ingredients, and a touch of artistry to craft meals that delight the senses. From intimate dinners to grand celebrations, I specialize in curating menus that reflect your unique preferences and occasions.
What sets me apart is my commitment to quality and personalization. Every dish is a masterpiece, prepared with care and inspired by global flavors, seasonal ingredients, and your vision. Whether you're craving comforting classics or adventurous gourmet creations, I ensure every bite tells a story.
When I'm not in the kitchen, you'll find me exploring local markets for the freshest finds, testing new recipes, or dreaming up ways to make your next meal extraordinary.
Let me take the stress out of hosting while you enjoy a restaurant-quality experience in the comfort of your home or hired venue.
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: R1200 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Biltong and Feta Croquettes served with a creamy trio cheese sauce
Pairing recommendation. (To be purchased separately by the host prior to the event)
Arendsig Chardonnay
PALLET CLEANSER
Sorbet of the day
MAIN COURSE
Lamb Shank served with a rich wine Jus, roasted vegetables, and creamy pomme puree
Pairing recommendation. (To be purchased separately by the host prior to the event)
Andreas Syrah
DESSERT
Rooibos tea pannacotta served with a toffee caramel gelato
Pairing recommendation. (To be purchased separately by the host prior to the event)
Orange River White Jerepigo
MENU 2: R1500 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
The Trio of Starter Plate
Ketaifi Prawns with homemade sweet chilli soya dipping, Biltong and feta Croquette, Sundried Tomato, and goat Cheese Arancini
Pairing recommendation. (To be purchased separately by the host prior to the event)
Arendsig Chardonnay
MAIN COURSE
Grilled Prawns with an Apple Microgreen Salad, Lemon Butter, and Chilli Butter.
Pairing recommendation. (To be purchased separately by the host prior to the event)
Ataraxia Sauvignon Blanc
DESSERT
Pistachio Nut Chocolate Brownie
Pairing recommendation. (To be purchased separately by the host prior to the event)
Boplaas Cape Ruby
MENU 3: R1200 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Springbok Carpaccio with a sundried tomato aioli and a microgreen green apple salad
Pairing recommendation. (To be purchased separately by the host prior to the event)
Beaumont Mourverder
MAIN COURSE
Seafood Tagliatelle
Pairing recommendation. (To be purchased separately by the host prior to the event)
Alvis Drift Chenin
DESSERT
Fridge Cheesecake or a Waffle with vanilla gelato
Pairing recommendation. (To be purchased separately by the host prior to the event)
Mooi Uitsig Marsala
MENU 4: R950 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Caprese Salad served with a citrus dressing
Pairing recommendation. (To be purchased separately by the host prior to the event)
Badenhorst SecateursChenin Blanc
MAIN COURSE
Kingklip stuffed with an herb butter served with crispy fries or vegetables.
Pairing recommendation. (To be purchased separately by the host prior to the event)
Becrumont chenin blanc
DESSERT
Malva Pudding served with a Vanilla Gelato
Pairing recommendation. (To be purchased separately by the host prior to the event)
Boplaas Hanepoort
MENU 5: R950 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Spinach and Feta ravioli serve in a rich velouté
Pairing recommendation. (To be purchased separately by the host prior to the event)
Alvis Drift Chardonnay
MAIN COURSE
West Coast mussels served in a creamy leek white wine sauce served with a home-baked herb pain.
Pairing recommendation. (To be purchased separately by the host prior to the event)
Beaumont Chenin Blanch
DESSERT
Lemon Meringue Slice with homemade fruit-flavored jelly and berry coulis
Pairing recommendation. (To be purchased separately by the host prior to the event)
Bottega Grappa Bianca Aldo
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).
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