Chef Caldon
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
Born and raised in Johannesburg, Chef Caldon Strimling has a passion for working with Fresh and Health-conscious ingredients that are heartwarming and soulful.
His food is inspired by the Mediterranean, Asian and South African Homestyle cuisine - from Fine Dining to a creative take on Street Food.
He has worked as a chef at some of South Africa’s best restaurants such as Aurelias @ Emperors Palace, Punchinello’s @ the Pivot Hotel, Urbanology in JHB CBD. Also worked in the Middle East (City of Jordan).
Favourite Ingredient:
Yoghurt
Location:
Johannesburg & Pretoria
Cuisine Type:
Mediterranean, Asian and South African
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: R850 pp (excl. vat)
Booking requirement: 6 people minimum
Winter Wonderland
APPETIZER
Seared Barracuda/ Smoked Onion Puree/ Pickled Beets
STARTER
Cauliflower Truffle Soup with Mushroom Salt
MAIN
Seared Beef Fillet with Potato Fondant, Black Pepper Cream, Roast Butternut, Red wine Gastric
DESSERT
Choc Trio & Fresh Fruits
Decadent Chocolate Sponge/Chocolate Mousse/White Chocolate Leather
MENU 2: R950 pp (excl. vat)
Booking requirement: 6 people minimum
AFRICAN THEME
CANAPES
* Biltong & Jalapeno Tartlets * Smoked Snoek Pate with Water Biscuit * Apricot Sticky Wings
STARTER
Spiced Rooibos Butternut Soup with Sour Dough Croutons, Cinnamon Salt, Honey Yoghurt Drizzle
MAIN
Braised Lamb Shank/Stewed fruits & Buttered Samp with spring Veg
DESSERT
Brandy Pudding with Salted Caramel & Homemade Rooibos Custard
MENU 3: R980 pp (excl. vat)
Booking requirement: 6 people minimum
ASIAN INSPIRED
CANAPÉ
Tempura Oyster with Toasted Seaweed Mayo
STARTER
Thai Prawn Coconut Curry with Rice Paper Crisp
MAIN
Szechuan Pepper Crusted Lamb Rack with Potato Puree, Caramelized Roast Aubergine, Red Gastric
DESSERT
Coconut Pannacotta with Lemon Curd & Fresh Fruit
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 20% 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).
Copyright © {year} Chef & Guests
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