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Chef Chad Swainland

CUISINE TYPE:
English and South African

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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 have been working in the Hospitality industry for the past 12 Years, Working both Locally and abroad in the United Kingdom. On my return, I worked as the executive chef of Carbon Bistro where we won the best bistro in Gauteng awarded by Eat Out and Mercedes Benz in 2017. I would say my Cuisine is Fine dining bistro food with English roots and a South African Twist.

Location:
Pretoria

Cuisine Type:
English and South African

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: R420 pp

Booking requirement: 4 people minimum

STARTER
Braised beef tongue served on a cauliflower velouté, with wholegrain mustard and red wine jus

MAIN
Pan-roasted Chicken breast, roasted butternut, Wilted spinach, and a wild mushroom fricassee, served with a chicken jus gras

DESSERT
Sticky toffee pudding, caramel flambeed in dark rum served with Vanilla Ice-cream

MENU 2: R690 pp

STARTER
Grilled Halloumi and Biltong salad with toasted Brioche and Balsamic Blueberries

PRE-MAIN
Prosciutto Wrapped Hake, pea puree, braised Spring onions, garden peas, and garlic and citrus aioli

MAIN
Pork Ribeye steak, sweet potato mash, wilted spinach, roasted peppers, served with a Dijon mustard and mushroom sauce

DESSERT
“Drunk Peppermint Crisp Tart“ Amarula Mousse, Caramel, shortbread, peppermint liqueur jelly, and a honeycomb crunch

MENU 3: R795 pp

PRE-STARTER
Chicken Liver parfait, toasted ciabatta, herb aioli, charred corn served with a micro salad

STARTER
Goats Cheese Tart, whipped goats cheese, puff pastry, beetroot, seasonal berries, basil dressing served with a micro salad and finished with balsamic reduction

MAIN
Cape Malay Chicken Curry, a selected blend of spices cooked in a creamy tomato base served with aromatic Basmati Rice and a fresh herb Raita

DESSERT
“Drunk Peppermint Crisp Tart“ Amarula Mousse, Caramel, shortbread, peppermint liqueur jelly, and a honeycomb crunch

MENU 4: R1250 pp

AMUSE BOUCHE
Truffle oil crostini, balsamic mayo, Prosciutto, and Fresh Orange

PRE-STARTER
Chicken Breast, curried cauliflower velouté Charred sweetcorn, Chicken crackling

STARTER
Gin and Beetroot cured Tuna tataki salad enveloped in beetroot carpaccio, served with a micro salad sesame seeds. (Please note that this fish is not cooked)

PRE-MAIN
Prosciutto Wrapped Hake, pea puree, braised Spring onions, garden peas, and garlic and citrus aioli

PALATE CLEANSER
Gin and Tonic Sorbet

MAIN
Beef Fillet, roasted bone marrow, wild mushroom duxelles, fondant potatoes, wilted spinach served with a red wine jus

DESSERT
“Irish Coffee“ Dark Chocolate Ganache, Coffeecake soaked in whiskey essence, chantilly cream whiskey jellies and Honeycomb

MENU 5: R1625 pp

AMUSE BOUCHE
Goats Cheese Crostini, with pickled red onion, balsamic and preserved fig

BREAD
Olive and rosemary bread served with a biltong and mushroom pate

PRE-STARTER
“New world Caprese “Tomato gazpacho, mozzarella bon-bon’s “Balsamic reduction, fresh basil gremolata, wild rocket

STARTER
Braised beef tongue served on a cauliflower velouté, with wholegrain mustard and red wine jus

PALATE CLEANSER
Gin and Tonic Sorbet

PRE-MAIN
Gin and Beetroot cured Tuna tataki salad enveloped in beetroot carpaccio, served with a micro salad sesame seeds. (Please note that this fish is not cooked)

MAIN
Beef Fillet, roasted bone marrow, wild mushroom duxelles, fondant potatoes, wilted spinach served with a red wine jus

DESSERT
“Irish Coffee “ Dark Chocolate Ganache, Coffeecake soaked in whiskey essence, chantilly cream whiskey jellies and Honeycomb

Please Note: To guarantee the best service and experience, any booking should be made at least 48h before the desired date.

Your Details
Name and Surname
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Contact Number
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Email Address
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Chef Name
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Choose your menu
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Children menu
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50% of the cost of the chosen menu for children under 12. A custom children menu can be arranged with the chef.
Date

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Number of guests
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Please note. For booking of more than 12 guests, your chef will need an assistant to help prepare and serve each course. The assistant will come at an additional fee which will be added to the invoice.
Time
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Special Requirements
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Confirmation of Fully equipped Kitchen and Dinnerware
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Booking Fee
Please note that a 3% booking fee of the total amount will be added to the quote.
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