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Cuisine:
French, Asian, Mediterranean, and South African

Location:
Cape Town

Chef David

About The Chef

I am a highly experienced chef, with restaurants such as La Colombe and Gåte under my name - at Gåte, winning the Global Luxury Restaurant of the Year Award in 2019. The base of my food style is classic French, but I intertwine flavors from around the world, with a strong Asian influence. After running several kitchens, I decided to focus my career on private hospitality, in order to it more care into service for individual groups.

Menus

MENU 1: R500 pp (excl. vat)

Booking requirement: 6 people minimum

2 COURSE BRAAI

MAIN
⁠Cape Malay chicken skewers
⁠beef steak with peppercorn sauce
⁠charred sweetcorn
⁠creamy potato salad
Chef’s green salad

DESSERT
Mango and coconut panna cotta

MENU 2: R780 pp (excl. vat)

Booking requirement: 6 people minimum

2 COURSE BURGER PARTY

MAIN
⁠build-your-own burger bar
⁠a choice of French-toasted or normal buns
⁠selection of add-ons to choose from including
homemade pickles, tomato chutney, aioli selection⁠ ⁠crispy chips

DESSERT
Chocolate and cinnamon bun selection

MENU 3: R1000 pp (excl. vat)

Booking requirement: 6 people minimum

3 COURSE PLATED

STARTER
Pea soup with crispy pancetta,  whipped feta and cranberry

MAIN
Beef fillet medallions with crispy roast potato, butter sautéed baby vegetables, beef gravy

DESSERT
Lemon meringue cruffin

MENU 4: R850 pp (excl. vat)

Booking requirement: 6 people minimum

3 COURSE PLATED

STARTER
Microleaf salad with avocado, pea, cucumber, exotic tomato, parmesan, and lime

MAIN
Roasted beef fillet medallions with butter Braised potato, tender stem broccoli, zucchini ribbons and a rosemary velouté

DESSERT
Chocolate, vanilla and strawberry opera cake, chocolate crumb, strawberry mousse

PLEASE NOTE:

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

20% surcharge fee
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.

30% surcharge fee
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).

Minimum number of people required
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.
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Please note: for bookings of 8 guests or more, your chef will need an assistant to help prepare, serve, and ensure the whole experience runs smoothly. The assistant comes at an additional fee, which will be added to your invoice. For larger bookings of 12 or more guests, your chef will confirm if more than one assistant is required.
Children menu
Children under 12 are charged half the adult menu price for a main course and dessert only. If you'd prefer a custom children's menu instead, this can be arranged directly with your chef and may be priced differently.
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Booking Fee
Please note that a 5% booking fee of the total amount will be added to the quote.
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