Chef Anton Beneke
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
Born in Rustenburg and Raised in South Johannesburg Chef Anton Holds a Associate of Arts and Sciences in Culinary Arts and Cooking, STCW 10, Food Health and Safety Level 2 and a IYT Professional Super Yacht Chef Certification. He has 14 years of experience working in Restaurants, Hotels, Game Lodges and Luxury Yachts; enabling him to travel and cook luxurious meals in any environment.
He stepped into an executive chef role at the age of 24 at the Michael Angelo Towers and afterwards started aggressively moving around in the food industry expanding his experience and understanding of flavors from around the world. He started to specialize in openings and re-launches of restaurants including opening the first South African styled fine dining restaurant in China.
He only uses locally sourced Organic fruit and vegetables and Free range meat animal products to create unique dishes full of complex flavors while developing a different approach to fusion cuisine.
Cuisine Type:
South Indian, Mediterranean, Asian, Vegetarian, Fusion, Molecular and South African Cuisine.
Location:
Johannesburg and Pretoria
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
MENU 1: R530 pp (excl. vat)
Booking requirement: 6 people minimum
3 Course
STARTER
Fresh Oysters with Au Vin Blanc Marinade on Ice with Tabasco “Caviar” and Fresh Lemon
MAIN COURSE
Beef Fillet Mignon, Creamy Wild Mushroom Sauce, Pommes Anna, Roasted Barbara Squash, Red Pepper Puree, and Spekboom Chutney
DESSERT
Hot Steamed Chocolate Pudding with Chocolate Ganache and Vanilla Ice Cream.
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Tuscan Red or Mourvedre
MENU 2:
R650 pp (excl. vat) Pescatarian
R550 pp (excl. vat) Vegan/Vegetarian
Booking requirement: 6 people minimum
3 Course
Air
Zucchini Parcel With Chevin Cheese, Sun-blushed Tomato and Peppers with Raspberry Reduction and Ginger Foam.
Fire
GOA Style Paneer Mutter with Roti Bread, Poppadoms, Sambals, and Dips (Pineapple, Apple and basil and Tzatziki)
Water
Cucumber, Apple, Flax Seed, Honey, and Fennel Bulb Gazpacho
Earth
Whole Roast Sweet Potato Stuffed With Asian Style Julienne Vegetables, Covered with Herb Scented Mozzarella Gratin (Vegan Cheese Optional) (Octopus Tentacles for Pescatarian)
Ether
Vegan Chocolate Pudding with Whipped Coconut Cream, Candied Roast Nuts, and Berries
MENU 3: R660 pp (excl. vat)
Booking requirement: 6 people minimum
4 Course
STARTER
Creamy Roast Butternut Soup Served with a Selection of Artisan Table Breads and Butters
PALATE CLEANSER
Cucumber, Fennel, Green Chili, and Gin Jello Shots
MAIN COURSE
Herb Crusted Roast Rack of Lamb, Mint Jus, Hasselback Potato, Baby Root Vegetables, Aubergine Crisps
DESSERT
Phyllo Wrapped Lindt Chocolate Bon-Bons, Amarula Creme Anglaise, Vanilla Ice Cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Tuscan Red, Pinotage or Merlot
MENU 4: R850 pp (excl. vat)
Booking requirement: 4 people minimum
or
R960 pp (excl. vat) for 2 people
Taste of the wild
AMUSE BOUCHE
Kudu Carpaccio, Stone Aged Nordic Seed and Nut Loaf, Thyme Butter, Italian Grana Padano
STARTER
Crocodile Skewers Marinated in Thai green Curry Rub with White Port Poached Pear and Sage
PALATE CLEANSER
Salted Melba Toast Cracker, Green Apple, and Basil Pesto
MAIN COURSE
Springbok Loin, Raspberry Jus, Baby Beetroots, Fondant Potato, Spekboom
DESSERT
Baked Lindt Dark Chocolate Brownies, Chocolate Sherry Sauce, Dark Cherry Compote
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Pinotage or Merlot
MENU 5: R1350 pp (excl. vat)
Booking requirement: 2 people minimum
Seafood Night
AMUSE BOUCHE
Tempura Scallop, Sweet and Sour Capsule, Coconut Flakes, and Garlic Foam
STARTER
Mediterranean Style Prawns, Oyster Ceviche, Adobo Spiced Baby Octopus, Fresh Lemon, Pickled Ginger, Tabasco Caviar
PALATE CLEANSER
Citrus Infused Gin and Tonic Granita
MAIN COURSE
Grilled Crayfish Tail, Sauce au Vin Blanc, Pecorino Romano, Truffle Oil, Caviar, Pearl Couscous with Pomegranate, Feta Cheese, and Mint, Tomato Stuffed with Mediterranean Styled Stewed Capsicum
DESSERT
Deep-Fried Phyllo Wrapped Lindt Chocolate Bon-Bons, Rooibos Creme Anglaise, Pistachio Nut Ice Cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Oaked, Dry Chardonnay or Viognier
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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