Chef Ashlynne
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
With over 10 years of experience in the culinary world, I have honed in on my skills in kitchens around the country, from fine dining restaurants to local gems, and my family-owned guesthouses.
I am known for my innovative approach to both classic and contemporary cuisine, which combines technical expertise with a passion for bold flavors, creative presentation, and seasonality.
Throughout my career, I have earned recognition as one of the top chefs in the industry, winning numerous awards and gaining a reputation for excellence in both cooking and leadership. Whether leading a team in a bustling kitchen or crafting a one-of-a-kind dining experience, I continually strive to push the boundaries of culinary art, delivering unforgettable meals that reflect both my dedication to the craft and my love for bringing people together through food.
Cuisine Type:
South African, Mediterranean, French, Fine Dining, and Italian.
Location:
Johannesburg
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: R650 pp (excl. vat)
Booking requirement: 6 people minimum
3 COURSE
Welcome non-alcoholic drink
1ST COURSE
Sweet potato and caramelized pear soup, sweet potato crisps with homemade mini honey love, whipped butter, and truffle salt
2ND COURSE
Seared pepper-encrusted fillet of beef, dressed with green Madagascan peppercorn sauce, pickled mustard seeds, parmesan roast potatoes, roasted cherry tomatoes, and mange-tout
3RD COURSE
Vanilla panna cotta, berry compote, and honey macadamia brittle served with fresh mint and berry gel
MENU 2: R890 pp (excl. vat)
Booking requirement: 6 people minimum
5 COURSE
Welcome nonalcoholic drink
1ST COURSE
Mussel volute soup served with parsley oil, steamed mussels, savory and herbed panko crumb crisp, homemade mini honey loaves, and whipped salted lemon butter
2ND COURSE
Deconstructed Caprese salad, mozzarella bocconcini, balsamic reduction, shallot pearls, macadamia nut pesto Italian pancetta
3RD COURSE
Watermelon and mint popsicles
4TH COURSE
Roasted herb-encrusted rack of lamb, petit pois, pea puree, roasted parmesan potatoes and honey-glazed baby carrots
5th COURSE
Valrhona chocolate and orange tartlet, homemade marmalade with a macadamia nut brittle crumb, and orange dust
MENU 3: R1400 pp (excl. vat)
Booking requirement: 6 people minimum
Welcome non-alcoholic drink
1ST COURSE
Amuse Bouche
*Charred limes with cured tuna ceviche, avo
crema, and cucumber salsa
*Smoked ostrich carpaccio, saffron-infused aioli, served on puffed rice and wild rocket
2ND COURSE
Soup
Roasted tomato, exotic poached tomatoes stuffed with herbed crème fraiche, drizzled with basil oil, crispy basil, homemade honey, and basil-infused loaves with 3 flavored of whipped butters
3RD COURSE
Starter
Fillet of beef tartar, baked melba toast, crispy capers, caper berries, shallot pearls, soya confided egg yolk and parsley oil
4TH COURSE
Intermezzo
Pineapple and lime sphere with an elderflower elixir
5TH COURSE
Meat
Slow-cooked pork belly, crispy crackling, grilled smoked corn, corn puree, and fondant potatoes served with pickled shimeji mushrooms, popcorn dust, and a meat jus
6TH COURSE
Dessert
Dark Chocolate Espresso Cake served with macerated seasonal fruit, seasonal compote, and homemade coffee gelato
7TH COURSE
Cheese
A selection of South African cheese served with crackers and homemade condiments
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).
Copyright © {year} Chef & Guests
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