Chef Charlene Hendrikse
CUISINE TYPE:
South African , Mediterranean & Fusion
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:
My name is Charlene and I grew up in the Southern Suburbs of Cape Town. After completing high school, I attended the Cape Technicon High School to study Food and Beverage Management.
I’ve had an interesting career thus far and consider myself a bit of an all-rounder. My love for the hospitality industry started at the age of 16 when I worked as a deli assistant at a local supermarket. Since then, I’ve worked as a bar lady, restaurant manager, hostess, a fine dining waiter and later a receptionist onboard a luxury cruise liner, food truck chef and various other positions within the hospitality industry. I’m a self-taught chef who’s been fortunate enough to have had many great mentors guiding me these past 24 years. Travelling extensively also opened my eyes to different cuisines and cultures and I love sharing these experiences with guests.
I moved to Hermanus in 2013 and in 2017 started my own catering business – offering a range of ready-made meals, private cheffing and catering for events, also supplying a few coffee shops with delicious goods.
I love meeting new people and cooking for them. Being part of someone’s celebration or special occasion is always the highlight of my day. My style of cooking is simple food done well and I prefer to keep things relaxed and fun.
I believe that good food & wine and fantastic company is all you need to make a get together memorable.
Cuisine Type:
South African , Mediterranean & Fusion
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: R600 pp (excl. vat)
Booking requirement: 6 people minimum
3 COURSE
STARTER
Kimchi fried black rice with miso butternut squash purée
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Cap Classique: Longridge Blanc de Blanc or Black elephant Vintners Zero Dosage Fresh Sauvignon Blanc: Ataraxia/Groote Post Sea Salter
Pale dry Sherry
MAIN
harissa baked salmon trout with roast cherry tomatoes served with crispy smashed baby potatoes and charred asparagus
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Light Pinot noir with a salty undertone: Benguela Cove Estate PN, Oak Valley Sound of Silence P/noir.
Riesling: Paul Clüver Estate Rielsing, Thelema Rielsing
DESSERT
lemon tart, meringue , lemon curd , white chocolate crumble , citrus ice cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Morgenster Vermentino
Cape of Good Hope Semillon
MENU 2: R600 pp (excl. vat)
Booking requirement: 6 people minimum
3 COURSE
STARTER
venison carpaccio , parmesan crisp, caperberries, fresh rocket & aioli
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Steenberg Nebbiolo Terra del Capo Sangiovese
MAIN COURSE
smokey citrus duck breast served with sweet potato purée, charred pearl onions and sautéed green beans & mushrooms
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Diemersdal Grüner Veltliner Oak Valley Stone & Steel Riesling Neethlingshof Gewürtztraminer
DESSERT
chocolate brownie , dark chocolate mousse , caramel crunch and peanut butter ice cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Cabriere: Ratafia Fortified wine 100% Chardonnay
MENU 3: R700 pp (excl. vat)
Booking requirement: 6 people minimum
4 COURSE
BREAD SERVICE
Freshly baked bread, smoked olive butter and dukkah
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Cap Classique: Le Lude Brut Rosé NV Cederberg Bukettraube
STARTER
roast cauliflower and carrot soup, pancetta crisp & crispy onions
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Springfield Albarinio
MAIN COURSE
slow cooked red wine lamb shank, herbed potato mash, spiced pumpkin donut and broccolini
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Terra del Capo Pinot Grigio
Waterford Antigo Bordeaux De Toren V Bordeaux
DESSERT
Coconut panna cotta, red wine poached pear, hazelnut crumble and honeycomb
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Natural Sweet wine
Mullineux Straw Wine or Fairview La Beryl Blanc Natural Sweet
MENU 4: R700 pp (excl. vat)
Booking requirement: 6 people minimum
4 COURSE
AMUSE BOUCHE
herb shortbread, whipped blue cheese, red wine poached pear & sesame preserve
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Saurwine Riesling Piekenierskloof Cinsault
STARTER
steamed mussels in saffron & chorizo broth
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Cap Classique Domaine des Diuex Claudia
Shannon Capall Ban White Blend Cavalli Cremello White Blend
MAIN COURSE
feta, spinach and sundried tomato stuffed pork tenderloin
Served with roast potatoes, butternut millefeuille and balsamic & rosemary reduction
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Cap Classique: Boschendal Grand Cuvée L’Ormarins Private Cuvée Rosé
DESSERT
Caramel affogato with cinnamon churros, chocolate truffle
Boplaas Tawny Port
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Cap Classique: Longridge Brut Rosé
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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