Chef Brian Van Den Barg
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
One of my fondest memories growing up was standing on a chair in my grandmother’s kitchen while she taught me the basics of frying an egg. From that day, as young as 5 years old, my passion for food was ignited.
During my teen years, it was important to take simple ingredients and turn them into something magnificent, as you can imagine, it wasn’t cheap feeding a household of 2 boys, both growing to over 6ft tall. This led to my creativity and technical ability in packing flavour and new ideas into simple ingredients.
I studied culinary arts at Capsicum in Boksburg and did my training at The Lakes Hotel, where I worked with renowned chefs that helped refine my palate and inspired new ideas and flavour combinations.
I went on to work in various high-end restaurants such as The Signature Lux Hotel, Mr George, The Big Mouth, and Tashas, just to name a few.
Flavour palates that I frequently enjoy working with, include, Mediterranean, Asian-inspired, South African, and French.
I look forward to sharing my ideas and creating a delicious fine dining experience for you.
Cuisine Type:
Mediterranean as well as minor Asian flavors and south African influences
Location
Johannesburg and Pretoria
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: R600 pp (excl. vat)
Booking requirement: 6 people minimum
A TASTE OF BRUNCH
FIRST COURSE
Smoked salmon on a fluffy savoury flapjack accompanied by a lemon hollandaise.
SECOND COURSE
Freshly baked brioche bun, fried quail eggs, slow-cooked pork belly, tomato confit, exotic mushroom selection, freshly made basil pesto.
THIRD COURSE
Rich and airy coffee mousse served with whipped cream and a fruit selection.
MENU 2: R700 pp (excl. vat)
Booking requirement: 6 people minimum
BOOZY AND FOODIE
FIRST COURSE
Prawn and herbed cream cheese stuffed ravioli in a cilantro lemon cream sauce accompanied by a citrus-infused tequila sour.
SECOND COURSE
Pork fillet mignon with a bourbon jus served with sauteed garlic green beans and rosemary-infused butternut mash accompanied by a cranberry apple-infused, bourbon cocktail.
THIRD COURSE
Trio dessert of grilled peaches with honeyed cream, lemon cheesecake, and a fresh strawberry tart accompanied by a lavender tea-infused gin cocktail.
MENU 3: R720 pp (excl. vat)
Booking requirement: 6 people minimum
INSPIRED BY THE MEDITERRANEAN
FIRST COURSE
Fresh take on a traditional Greek salad served in a crispy phyllo basket with a feta and sundried tomato dressing.
SECOND COURSE
Creamy mussel and white wine soup with full-shell mussels.
THIRD COURSE
Herb and pistachio-crusted lamb rack served with butter-poached rainbow carrots and a tzatziki-infused mashed potato.
FOURTH COURSE
Citrus-infused dark chocolate cremeux inside a fresh, crispy cannoli shell.
MENU 4: R785 pp (excl. vat)
Booking requirement: 6 people minimum
ASIAN FUSION MENU
FIRST COURSE
Vietnamese rice paper wraps filled with fresh blanched vegetables served with a peanut satay sauce.
SECOND COURSE
Honey lime teriyaki glazed kingklip fillet with a kewpie mayo sauce.
THIRD COURSE
Slow-roasted ginger, garlic marinated chicken thigh served on a bed of bok choi and mango salad with a creamy avocado dressing topped with a crispy chicken skin.
FOURTH COURSE
Korean-style sticky braised short rib served on a bed of sesame rice with fresh-made kimchi.
FIFTH COURSE
Vietnamese-style crème caramel with flavours of coconut and lime.
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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