Chef Bianca
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: R800 pp (excl. vat)
Booking requirement: 6 people minimum
3 COURSE
STARTER
Panko Fried Goats Cheese with Cured Beetroot Carpaccio, Asian & Herb Dressed Salad, Candied Pecans, Citrus Jelly & a Honey Sesame Wafer with Citrus Foam
MAIN COURSE
Teriyaki Glazed Salmon with Wasabi & Black Sesame Mash, Pearled Veg, Asparagus Shoots, Salted Edamame, Miso King Mushroom, Togarashi Spice & Popped Tapioca Garnish, with Teriyaki Sauce
DESSERT
Coffee Creme Brulee with Vanilla Mascarpone, Whipped Whiskey Cloud Cream, Crushed Pistachio Nut Praline, Biscuit Soil, Cookie Marbled Gelato & Dragon Beard Candy
MENU 2: R950 pp (excl. vat)
Booking requirement: 6 people minimum
4 COURSE
1ST COURSE
Griddled seabass with lemon dill butter, served on a bed of Parmesan cream barley, wild mushrooms, Citrus Espuma, crisp fried rice paper & Salted skin shards
2ND COURSE
Pan-seared chicken supreme stuffed with spinach, sun-dried tomato & Cream Cheese, spinach purée, crisp golden herb polenta with rainbow balled vegetables, sage cream sauce & elegant garnish
PALATE CLEANSER
Citrus Champagne float - “Sgroppino”
MAIN COURSE
Moroccan spiced beef fillet served with slow-roasted potato fondant, Sweet Carrot purée, butter green veg heirloom tomato, roast beetroot, baba ghanoush & chimichurri drizzle with popped garnish
DESSERT
Dark chocolate brownie mousse pastels with Oreo base, caramel nut chocolate wrap, vanilla mascarpone, fresh berries, biscuit crumb & mint
MENU 3: R1350 pp (excl. vat)
Booking requirement: 8 people minimum
AFRICAN FUSION
6 COURSE
1ST COURSE
Pulled Oxtail Spring Rolls Served with a Red Pepper, Tomato & Red Onion Chutney, Sour Cream & Green Oil Drizzle with Tomato Glass Garnish & Fresh Coriander
2ND COURSE
Pan Seared White Fish with Beer Malt Barley, Fennel, Fresh Herbs, Garlic Lemon Oil, Lime Wedges, Piped Labneh, Black Charred Heirlooms, Za'tar Wafer & Beer Foam
3RD COURSE
Slow Braised Beef Short Rib, on a bed of Crispy Buttermilk Ugali Fried in Marrow Lard, Hearty Rich Jus, Chakalaka Emulsion, Morogo Parcels & a Sweet Carrot Puree with a Carrot Nest Garnish
PALATE CLEANSER
Brandy and Coke Sorbet Special, Fired Up
MAIN COURSE
Oven Roasted Baby Chicken Ballotine with Traditional Samp & Mixed Red Beans, Rainbow Root Veg, Pea & Wild Mushroom Puree, Chimichurri Dressing, Chicken Bone Jus & Popped Tapioca Coloured Garnish for Texture
DESSERT
Strawberry Amarula Creme Brulee with Torched Meringue Domes, Fresh Strawberry & Mint Salad, Aerated Dark Chocolate Sponge, Amarula Gelato on White Mint Soil with a Dark Chocolate Drip, Popping Candy & Meringue Sticks with Dry Ice Smoke
MENU 4: R1450 pp (excl. vat)
Booking requirement: 10 people minimum
FINE DINING WITH THEATRE
7 COURSE
1ST COURSE
"Cheeky Teaser"
Basil Cream Cheese Domes with Spicy Tomato Glass, Balsamic Balls & a Citrus Granita
2ND COURSE
Deconstructed Thai Chicken Curry & Sambals “with a Twist”
Panko Chicken Balls on a bed of Coconut Lemongrass Thai Curry with King Mushroom & Bak Choy Salad, Herb Emulsion, Coconut Drizzle, Coconut Shavings, Charred Rice Garnish & Mango, Chilli & Coriander Salsa Sambal
3RD COURSE
"Secrets on a Plate"
Puffed-up Pillow Pocket Filled with a Cured Beetroot Salmon Sashimi
Black Pearl Tapioca Crisp with Seared Togarashi Tuna
Bang Bang Prawn Tornado's
4TH COURSE
Duk Duk, Who's There?
Hoisin & Plum Glazed Duck Breast, on a Bed of Orange & Ginger Infused Carrot Puree, Spinach Domes Filled with Burnt Butternut Mousse, Port Drizzle & Spinach Gel with Wild Chip Garnish
PALATE CLEANSER
Sour Like a Lime...
Cucumber & Lime Sorbet with Dry Ice Theatre
MAIN COURSE
"Let's Dig In"
Seared Rock Salt Beef Fillet on a Bed of Wasabi Mash, Seasonal Vegetables, Pomegranate Jus, Fresh Chimichurri Drizzle, Pomm Jewels & Sumac Tuile Garnish
DESSERT
“Sugar Sweet Dreams”
Light Lemon and Sesame Tart with Torched Meringue, White Chocolate Discs, Vanilla Bean Gelato, Passionfruit Ice Balls, White Choc Mousse & Fresh Fruit Salsa
MENU 5: R1200 pp (excl. vat)
Booking requirement: 10 people minimum
CANAPÉ & COCKTAIL BOOZY PAIRING WITH THEATRE
X 8 SMALL COCKTAILS WITH FOOD PAIRING
1ST PAIRING
Fresh sea bass ceviche on a pickled oyster bed with homemade water cracker for dipping
(Alternative to the raw fish- Grilled Calamari)
Paired cocktail- Mojito with a twist
2ND PAIRING
Mini taco with crispy Harissa chicken, sour cream, avo & salsa on a lime bed
Paired cocktail- Chef special Tequila sunrise
3RD PAIRING
Salty Gruyère potato puff lamb lollies with chives
Paired cocktail- Rosemary Aperol Spritz
4TH PAIRING
Well-rounded Cabernet Sauvignon Cocktail with a gourmet Charcuterie topper
5TH PAIRING
Tropical beef satay with toasted almonds, roasted coconut & mango salsa
Paired Cocktail - Piña colada with theatre
6TH PAIRING
Espresso Martini with an Amarula-filled mini doughnut ball with sugar crack coating
7TH PAIRING
Mini baked berry tart with mascarpone
Paired cocktail- Champagne with creative garnish
8TH PAIRING
Mini Creme Brûlée with pistachio praline
Paired cocktail- Flaming Old Fashioned with passionfruit fizz
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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