Chef Bridget Bartleman
CUISINE TYPE:
Indigenous, Foraged, South Africa, Italian, Mexican, Asian.
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
About the chef:
I started as young as 15 working in an industrial kitchen over the weekends. Preparing food and the power it holds to bring together people around the table is what kept my passion going for the past 19 years, it been a culinary adventure really.
I gained my experience through some of the Western Cape's top establishments, such as Society Bistro, Milkwood, Waterkloof, Karibu and by the age of 23 I opened my first restaurant with owners Jami and Peter Kastner where we created the popular Tasting room restaurant. Through the years I was featured in a Jan Braai’s Shisanyama cookbook, as well as his television program Jan Braai's vir Erfenis for my trout and venison done on open fire, during this time I was also featured on the life style program Top Billing for my harvest tables.
In 2018, I decided to open my own consulting company, Kolossal Hospitality, as I love training and teaching cooks and chef's how to execute modern meals, effectively and efficiently. I loved the idea of bringing my skills into a home and sharing my passion for food with like minded people, during this time I have become a very successful Private Chef, Wedding Caterer and Consultant servicing various 5 star properties such as Pezula Castles, Noetzie Beach, Knysna and Perivoli Lagoon House, Stanford, Western Cape.
Having worked in the wine industry I specialize in food and wine pairing's which is always a treat for your guests to experience various flavour combinations while gaining more knowledge in the art of food and wine pairing.
Being passionate about the environment, I love to balance my cooking styles and techniques, using local foraged ingredients, sustainably sourced produce and quality free range meats to bring you ethically sourced Fine Dining South African Cuisine.
Have a look at our various menu options, including a Vegan Menu. With love from my Kitchen to you,
Cuisine Type:
Indigenous, Foraged, South Africa, Italian, Mexican, Asian.
Location:
Hermanus
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
Menus
MENU 1: R800 pp (excl. vat)
Booking requirement: 4 people minimum
SOUTH AFRICAN WINTER
BREAD COURSE
Home-baked rolls with snoek butter
STARTER
White bait and prawn tom yum soup
Pairing recommendation. (To be purchased separately by the host prior to the event)
Diemersdal Sauvignon blanc
MAIN COURSE
Braised beef cheeks with smoked mash, cumin-roasted heirloom carrots, and baby leaves.
Pairing recommendation. (To be purchased separately by the host prior to the event)
Spookfontein, Phantom
FIRST DESSERT
Pampoen koekie
DESSERT
Chocolate fondant with peanut brittle, figs, and vanilla ice cream
MENU 2: R950 pp (excl. vat)
Booking requirement: 4 people minimum
ITALIAN HARVEST
ARRIVAL
Floating canape’s of; Fig and blue cheese edible pizza cones
Caprese skewers Parma ham bruschetta
Pairing recommendation. (To be purchased separately by the host prior to the event)
Aperol Spritz
MAIN COURSE
Family style harvest:
Home-made gnocchi served in a roasted plum tomato pomodoro with Grana Padano shavings
Pepper crusted rare roast beef fillet served with basil pesto Wild mushroom arancini balls
Roasted aubergine, red pepper, courgette and rocket salad with goats cheese and balsamic reduction
Green salad of baby leaves, cucumber, avocado and garlic and lemon dressing Home made Focaccia served with olive butter, balsamic and olive oil
Pairing recommendation. (To be purchased separately by the host prior to the event)
Steenberg Nebbiolo
DESSERT
Family style on the centre of the table:
Dark chocolate parfait
Raspberry, orange and grappa tiramisu (using our home-made grappa)
Pairing recommendation. (To be purchased separately by the host prior to the event)
Limoncello and / or Corretto’s
MENU 3: R980 pp (excl. vat)
Booking requirement: 4 people minimum
SEAFOOD
ARRIVAL
Sabrage and Fresh Oysters
(chef Bridget will demonstrate a Sobrage, whilst your guests enjoy fresh oysters
Pairing recommendation. (To be purchased separately by the host prior to the event)
Domain Des Dieux Claudia MCC
STARTER
Pan seared sesame and ponzu tuna served with avocado and crispy leeks
Pairing recommendation. (To be purchased separately by the host prior to the event)
Creation Sauvignon blanc
MAIN COURSE
Under the sea
Sous vide octopus, grilled prawns, steamed mussels, pan-seared line fish served with a white wine and roasted garlic cream
Pairing recommendation. (To be purchased separately by the host prior to the event)
Oak Valley Groenlandberg Chardonnay
DESSERT
Sea Salt and caramel pannacotta with ginger biscuits, caramel ice cream, and gooseberries
MENU 4: R1200 pp (excl. vat)
Booking requirement: 4 people minimum
INDIGENOUS SOUTH AFRICA
BREAD FOR THE TABLE
Pot brood with farm butter
FIRST COURSE
Smoked free-range beef tongue served with a caper and whole-grain mustard cream
Pairing recommendation. (To be purchased separately by the host prior to the event)
Ataraxia Chardonnay
SECOND COURSE
Bokkoms and dune spinach tom yum soup
Pairing recommendation. (To be purchased separately by the host prior to the event)
Bouchard Finlayson Sauvignon Blanc
THIRD COURSE
Slow braised lamb croquette served with tomato and red pepper emulsion, with caper berries, olive’s and a waterblommetjie risotto
Pairing recommendation. (To be purchased separately by the host prior to the event)
Creation Syrah Grenache
FOURTH COURSE
Pampoen koekie
FIFTH COURSE
Buchu and chardonnay poached pears with cape malva sponge, white chocolate and cape malva flower’s.
MENU 5: R850 pp (excl. vat)
Booking requirement: 4 people minimum
PLANT BASED (VEGAN)
ARRIVAL FLOATING CANAPES
Cauliflower popcorn with Japanese mayo and sriracha cones
Falafel with beetroot tzatziki spoons
Vegetable and peanut rice paper summer rolls
Pairing recommendation. (To be purchased separately by the host prior to the event)
Creation Elation MCC (vegan)
STARTER
Wild mushroom and thyme arancini balls served with confit of a roasted onion and brandy
Pairing recommendation. (To be purchased separately by the host prior to the event)
Hamilton Russel, Pinot Noir (vegan)
MAIN COURSE
Soy-marinated smoked aubergine rolls, served on creamy polenta with pak choi
Pairing recommendation. (To be purchased separately by the host prior to the event)
Creation Syrah Grenache (vegan)
DESSERT
Trio of chocolate; coconut mousse, dark chocolate brownie, chocolate biscuits, and berry sorbet
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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