Chef Charles
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 began my culinary journey in the early 90s as a kitchen hand in a well known restaurant in Kalk Bay. Although it was only a temporary job, I loved it and decided to persue a career as a chef. After obtaining my 3year Diploma in Professional Cookery at Cape technikon, I started working my way through the ranks. With 30 years of experience now, I've spent valuable time with great chefs in catering, hotel and restaurant kitchens. This includes doing both on-site and off-site cooking from a cruise liner to a war zone and from bush braais to presidential dinners.
With these experiences I have gained vast knowledge of different cooking styles, techniques and cuisines.
Join me as we set sail on a culinary cruise.
Cuisine Type:
South African, French, Italian, Indian, Mexican, East Asian
Location:
Cape Town
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
MENU 1: R850 pp (excl. vat)
Booking requirement: 6 people minimum
3 COURSE
STARTER
Grilled prawn and chilli mango salad with watercress, pickled cucumber ribbons, cherry tomatoes and a lemon caper vinaigrette
OR
Biltong stuffed chicken ballontine on rooibos polenta cake with shaved fennel, snap pea shoots and an orange cardamon reduction
MAIN
Coriander and black pepper crusted ostrich fillet aromatically spicy poached apple, charred asparagus spears and ginger infused jus
OR
Baked Kingklip on corn puree with roasted vine tomatoes, sugar snap peas and lightly sauteed baby fennel
OR
Aromatic malay spiced lamb shank in roasted red onion sauce with coriander butternut mash, and roast baby root veg
DESSERT
Chocolate studded croissant bread and butter pudding with Amarula creme anglaise
OR
Brandy snap and macerated fruit mille feuille with milktart icecream
MENU 2: R1550 pp (excl. vat)
Booking requirement: 8 people minimum
BRAAI
COLD STARTERS
Baked yellowtail medallions in spicy mango gremolata with wild rocket and shaved fennel
Saldanha mussels in tomato tamarind pickle with rooibos tea loaf
Seasonal baby leaf salad with rainbow cherry tomatoes, fava beans, pink lady crisps, green onion and balsamic reduction
OVER THE GOALS
Monkeygland basted Karoo lamb chops
Grabouw sausage pinwheels
Curry apricot marinated chicken sosaties
West coast snoek with mild chilli lemon and herb butter
SIDES
Buttered corn on the cob
Green bean and mushroom medley
Warm potato, cherry tomato and olive salad with whole grain mustard and capers
Pumpkin fritters with cinnamon and ginger dust
DESSERT
Classic Cape Malay koe'sister
Traditional milktart
Peppermint fridge tart
MENU 3: R550 pp (excl. vat)
Booking requirement: 8 people minimum
SMALL BITE TASTERS
Smoor snoek arancini with apricot chutney
Cape Malay fishcakes with tomato smoor
Hake and chips with tartar sauce
Char grilled monkeygland basted Karoo lamb lollipops
Bobotie tartlets with Mrs Ball's chutney glaze
Mini lamb masala vetkoek
Mild butter chicken sosaties with coriander glaze
Beef samoosas
Biltong stuffed chicken ballontine with gooseberry compote
Spicy cheese and chilli risolles
Chickpea broccoli and corn bites with sweet chilli dip
Mini milktarts
Hertzoggies with apricot and coconut meringue topping
Mini snowballs
Knotted koeksisters
MENU 4: R950 pp (excl. vat)
Booking requirement: 6 people minimum
5 COURSE
APPETISER
Smoor snoek arancini on tarragon tomato compote with pea sprouts and coriander reduction
STARTER
Tempura waterblommetjies on watercress citrus salad with lemon dressing
MAIN COURSE
Slow braised beef short rib with maple glazed sweet potatoes and a medley of sauteed fine beans, roasted tomatoes and pearl onions
DESSERT
Traditional malva pudding with rooibos creme anglaise
CHEESE BOARD
Selection of South African hard and soft cheeses with crackers, preserves, seasonal fruit and artisanal breads
MENU 5: R1250 pp (excl. vat)
Booking requirement: 8 people minimum
BUFFET
STARTERS
Hearty waterblommetjie soup with spiced dumplings
Smoked snoek and roast fennel tart with watercress and ruby grapefruit salad
Grilled pear, toasted walnut and and brie salad with baby leaves and white balsamic dressing
HOT DISHES
Denning vleis - aromatically sweet and sour braised lamb infused with tamarind
Bobotie - mildly spicy curried mince baked with sultanas and fruit chutney topped with golden egg crust
Golden crispy chutney mayo roast chicken drumsticks
SIDES
Cape Malay yellow rice
Honey and ginger glazed baby carrots
Salt and pepper roast potatoes
Tenderstem broccoli
DESSERT
No bake Amarula cheesecake
Hertzoggie spring rolls
Vanilla icecream
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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