Chef Brendan du Preez
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
l am a graduate of CTIA (Chefs Training & Innovation Academy).
I have an Advanced Diploma in Food Preparation & cooking (Culinary Arts) from City & Guilds.
I have 11 years' experience in the high-end bistro restaurant industry where I started as a student chef & rose to the position of Head chef for Mariella's Restaurant on Capaia Wine Estate.
I managed kitchen staff and from time to time also the front-of-house staff.
Cuisine Type:
South African, German, Asian and Italian cuisine
Location:
Cape Town
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: R750 pp (excl. vat)
Booking requirement: 6 people minimum
MAIN
Tender Belly
3-Hour roasted Pork Belly, mustard sauce, pom grilled crispy crackling
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
The High Road 2021 Cabernet Sauvignon
DESSERT
Sticky Toffee Pudding
Warm date pudding, cinnamon ice cream, caramel sauce and seasonal berries
MENU 2: R800 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Kreef stert
Baked lobster tail, boulliabase sauce and fresh shoots
MAIN
Wild Chicken
Chicken breast stuffed with smoked kudu and mozzarella cheese served with a mushroom sauce and grilled baby vegetables
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
La Motte Chardonnay 2023
MENU 3: R820 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Kalahari
Springbok/Kudu Carpaccio served with goats' cheese, grilled vegetables and fresh lettuce
MAIN
Fresh from the Ocean
Fish of you choice, cooked to your liking, served with crushed baby potato and bouillabaisse sauce
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Diemersdal Sauvignon Blanc Winter Ferment 2023
MENU 4: R1000 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Ocean Gold
Dusted Patagonia calamari, garlic aiôli and fresh peashoots
MAIN
Ostrich Fan Fillet
Peanut crusted ostrich fan fillet, pommes puree, red wine reduction and grilled vegetables
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Maastricht Pinotage 2022.
DESSERT
Cooked Cream
Flavoured Pana Cotta of your choice, biscuit crumble, honeycomb and seasonal berries
MENU 5: R1300 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Beetroot & Labne
Candied baby beets, labne, fresh leaves, beetroot puree and pecan nut brittle
MAIN
Karoo Rack
Herb crust Lamb Rack, lamb gravy, grilled vegetables and baked potatoes
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Diemersdal Shiraz 2023
DESSERT
Tree Bark
Dark Chocolate log filled with sweet vanilla cream cheese, salted caramel, seasonal berries and honeycomb
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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