Chef Bianca De Matos
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 Chefs
My passion for food started as a young child when I lived with my gran who had a very creative flair. She used to cook, bake, oil paint and sew. Living with her taught me that I too had a creative hand and talent.
In high school, all my subjects were hands-on and consisted of cooking, woodwork, and art.By the end of grade 10, one of my large led drawings had received a distinction and had to be taken to the university of Johannesburg to be showcased for the art students to use as inspiration. By the time I left matric, I had distinctions in art for my oil painting and led work and too for my cooking subject.
My journey had then started whereby I wanted to learn how to use my creative mind In my passion for food and be able to create a whole experience for those who tasted my food.
I wanted to change the perspectives of one’s mind from thinking that ‘this is bizarre’ into ‘wow that was an experience’
After my culinary studies, I then upskilled myself in many different areas of the hospitality world. I then too traveled all of Vietnam from top to bottom. Then had traveled to Thailand as well as Bali for some time. My love for Asian flavours had then come to light.
To now where I have learned to manipulate many different things, create paints and splashes with food, serve on natural materials from nature or create the strangest experiences that one wouldn’t think is normal with bursts of flavour.
I am a chef who will take you on a journey that one is not used to and change your normal perspective, into accepting my wild perspective of mixing creative art with food.
Cuisine Type:
Mediterranean, Asian and South African
Location:
Pretoria and Johannesburg
The Menu price includes:
• 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
3 Course
"Cheeky Umami Teaser"
Starter - Round slate large bowl
Grilled Octopus with ginger miso butter, lemon grass emulsion, pea purée, micro shoots & candied ginger glass
*Vegetarian Alternative
Miso glazed King oyster mushroom with pea purée, Tumeric herb aioli, salted edamame, micro shoots & honey sesame chips*
Main Course - Earth Brown/ Cream lip plate
Baby Chicken supreme stuffed with goats cheese & red onion marmalade, black bean purée, roasted potato fondant, root vegetables and pomegranate jus
*Vegetarian Alternative
Roast baby vegetable & goats cheese gratin on a bed of broccoli purée with caramelized red onion, rainbow carrots & pomegranate jus*
Dessert- White or Clear Rectangle
White chocolate cup filled with lemon curd & zesty citrus mousse on butter shortbread soil, frozen coconut yoghurt domes, lime gel, crystalized mint & citrus peel
MENU 2: R950 pp (excl. vat)
Booking requirement: 8 people minimum
5 Course
"Deliciousness Made In Jupiter"
First Course
Crispy fried oysters with wasabi aioli, pear and endive slaw on black rock salt and grapefruit pearls
*Vegetarian Alternative
Crispy fried tofu with wasabi aioli li, pear and endive slaw on black rock salt and grapefruit pearls
Second Course
Beetroot cured salmon with rainbow vodka pickles, candied sour citrus, poppy seed meringue and coloured coral
*Vegetarian Alternative
Roasted rainbow beetroot with vodka pickles, candied sour citrus, poppy seed meringue and coloured coral
Pallet Cleanser
Cucumber and mint granita
Main Course
Crusted lamb rack stuffed with spicy chimichurri, crisp polenta roundels, sautéed young vegetable's, roasted garlic yoghurt, and a soft champagne drizzle
*Vegetarian Alternative
Deconstructed lasagna with Promesco sauce, fresh basil, fried brinjal, basil oil and micros*
Dessert
Frozen light nougat & berry terrine with a tart berry coulis, dark chocolate gel, chocolate bark & meringue straws
MENU 3: R1300 pp (excl. vat)
Booking requirement: 10 people minimum
7 Course 'Theatrical' Plated Experience
"Journey into the dark Forest"
First Course
Earthy crackers with sea bass ceviche, red onion, citrus zest, coriander, mint, mustard seeds, red chili, avocado lime aioli & cracked black pepper, served on grey 'mossy' stone
*Vegetarian Alternative
Earthy crackers topped with burnt blistered peppers, red onion, citrus zest, coriander, red chili, avocado lime aioli & cracked black pepper, served on grey 'mossy'*
Second Course
Pan seared venison with honey butternut purée, salted beets, micro greens, dark chocolate drizzle, raspberry gel & black cherry bits, served in dried palm tree husks
*Vegetarian Alternative
Over crisped Halloumi with honey butternut purée, salted beets, micro greens, dark chocolate drizzle, raspberry gel & black cherry bits, served in dried palm tree husks*
Third Course
Slow roasted pork belly on a bed of pome purée mash, sour apple gel, horseradish cream, candied apple, spring onion ribbons, crispy cracking & a light thyme jus
*Vegetarian Alternative
Panko crumbed Arancini risotto balls filled & served with fungus purée, dehydrated mushroom, parmesan chips and micro greens*
Pallet Cleanser
Coconut milk, lime & avocado granita with coconut infused smoke
Main Course
Black Angus Beef Fillet with Vanilla potato gratin, rainbow root veg, fungus medley, baby onion, asparagus purée & fired up brandy jus
*Vegetarian Alternative
Deconstructed lasagna with Romesco sauce, fresh basil, fried brinjal, basil oil and micros*
Dessert
Deconstructed caramel popcorn & apple crumble with homemade crumb, vanilla mascarpone cheese, honeycomb, frozen yoghurt balls, mixed berry sorbet and sour soaked raspberries
Friandise
Homemade Callebaut hot chocolate teaser spiked with a cinnamon iced doughnut ball, cinnamon churro straws & butterscotch splats
MENU 4: R950 pp (excl. vat)
Booking requirement: 25 people minimum
Portable Dining & Canapés
Welcome Drink on arrival:
Champagne & apple cherry bomb
(Passed Around) Starter Canapés:
Smoked salmon roulade with dill creme Fraiche and sweet chili lime
Cocktail rice wraps filled with marinated raw veg, coriander, mint and rocket with marinated chili cashews and ponzu (v)
Fried chicken lolly pops with homemade BBQ sauce & spring onion
Roasted butternut, goats cheese and blistered tomato tartlets with basil pesto and caramelized red onion (v)
(Pass Around) Main course Bowl food:
Spring rolls filled with hoisin duck, vermicelli and veg served with a homemade sweet chili
Rare roast beef fillet with basil pesto mash, rainbow carrot and rosemary jus
Cajun grilled hake with parmesan barley and lemon butter
Chicken roulade filled with spinach and feta, potato gratin and wild mushroom velouté
Pumpkin, feta and broccoli phyllo strudel with sage cream sauce (v)
Teriyaki Salmon with black wasabi mash, charred lemon asparagus, rainbow vegetable pearls, salted edamame and Teriyaki soy
Dessert Harvest Table Set Up:
Assortment of:
Caramel popcorn cheesecakes
White chocolate raspberry tarts
Milk Tarts
Brownies, strawberries, nougat & fudge boards
Fruit skewers
Portable
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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