Chef Calvin Venter
CUISINE TYPE:
Japanese, African, South Indian, Mediterranean, Chinese, French
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
I found my love for cooking working at a family seaside restaurant when I was 10 years old. The catch of the day was whatever their boat could find for the day, they usually came back with heaps of west coast calamari, hake, kingklip and kabeljou. I continued working until I became a executive chef at the age of 16, at a resort accommodating 5,000 guests on the weekends.
I studied at JCPS, in Johannesburg and completed my course in 2018. My portfolio further consists of successful restaurants I have opened up for investors, including Northcliff Boutique Hotel, Adonaroza Restaurant, Country Kitchen, and other one currently in he pipeline in the Rivonia, Sandton area.
I have been a private chef for the past 4 years, cooking for private, luxury clients in their homes.
My style of cooking is very versatile, if you'd like to request anything not mentioned in my menus, you're welcome to request them!
Location:
Johannesburg & Pretoria
Cuisine Type:
Japanese, African, South Indian, Mediterranean, Chinese, French
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
1ST COURSE
Haloumi poached egg
Marinated Haloumi, Tomato, Basil, Ciabatta
2ND COURSE
Chorizo & Hash
Red Onion, roasted red pepper & smokey tomato relish, whipped Feta potato hashbrown, Tomato, cucumber, Avo salad
3RD COURSE
Banana Bread French Toast
Salted Toffee Sauce, grilled banana, berries, whipped ricotta
MENU 2: R870 pp (excl. vat)
Booking requirement: 6 people minimum
AMUSE BOUCHE
Confit Garlic board
Ciabatta, Whipped butter, Cream cheese, parsley, dill, Sea salt, Chili flake
STARTER
Prosciutto
Sushi style - Avo, Cream Cheese, Red Onion, cucumber
MAIN COURSE
Potato Crusted Lamb Chops
Pea puree, Egyptian couscous, buttery baby carrots, Japanese Mayo
DESSERT
Cardamom Sponge
Strawberry gel, creme fraiche, peanut brittle
MENU 3: R1100 pp (excl. vat)
Booking requirement: 4 people minimum
AMUSE BOUCHE
Table flamed Chorizo
STARTER
Mozambiquan Calamari
Calamari tubes in a Creamy Paprika sauce
MAIN COURSE
Lobster
Pan-fried lobster infused with fresh flavors of garlic, lemon, Paprika, white wine & shallots Steamed Potato, Asparagus, Capsicum puree
DESSERT
Pistachio Burfee
Vanilla Sponge, White chocolate ganache, Lemon
MENU 4: R1150 pp (excl. vat)
Booking requirement: 4 people minimum
AMUSE BOUCHE
Springbok Carpaccio
Thinly sliced smoked springbok carpaccio, green masala aioli, toasted almonds & wild rocket.
STARTER
Wild Mushroom Tart
Layers of puff Pastry, sautéed mixed mushrooms, onion velouté & basil pesto
PALETTE CLEANSER
Wild mint & gin shot
MAIN COURSE
Duck leg confit
Leek risotto, sweet potato, ginger & Berry sauce
DESSERT
Coconut Panna cotta Mango, shortbread, Malibu
MENU 5: R1450 pp (excl. vat)
Booking requirement: 6 people minimum
A MODERN SUSHI FEAST
Chicken Nigiri Style
Steamed Chicken, sesame oil, chili flakes, Japanese mayo
Flamed Tuna Dragon Roll
Cream cheese, Avo
Tempura Prawn Californian Rolls
Cucumber, Japanese mayo, Avo
Scottish Salmon Sashimi
Trout Caviar, Sesame, Wasabi
Firecracker Japanese Chicken
Japanese-style meatballs, coated with Sriracha Mayo and crispy potato
Prawn Steamed dumplings
Chinese Bowtie Cheesecake
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).
Copyright © {year} Chef & Guests
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