Chef David McCormick
CUISINE TYPE:
French; Modern European; Asian fusion; Mediterranean; Spanish; Eclectic.
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 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.
Location:
Cape Town
Cuisine Type:
French; Modern European; Asian fusion; Mediterranean; Spanish; Eclectic.
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: R500 pp (excl. vat)
Booking requirement: 6 people minimum
3 COURSE
FRESH GARDEN SALAD
Micro leaf salad; avocado; pea; cucumber; exotic tomato; parmesan; lime
BEEF FILLET
Roasted beef fillet; butter braised potato; tender stem broccoli; zucchini ribbons; rosemary velouté
OPERA CAKE
Chocolate, vanilla & strawberry opera cake; chocolate crumb; strawberry mousse; vanilla cream
MENU 2: R1100 pp (excl. vat)
Booking requirement: 6 people minimum
4 COURSE VEGETARIAN
CAPRESE
Tomato concasse; charred tomato; dill marinated bocconcini; crispy basil; basil pesto; aged balsamic; olive oil
PEA
Pea risotto; pea velouté; roasted garlic velouté; root vegetable crisp; fresh Garden peas
AUBERGINE AND CHICKPEA
Charred aubergine; roasted chickpeas; linguine; sundried tomato velouté; micro herb salad
TIRAMISU
Ladyfinger crumb; espresso spray; cocoa mascarpone mousse; zabaglione
CHOCOLATE AND NUTS
Rich chocolate brownie; mint, lime & ginger crumble; pistachio ice cream; dark chocolate sauce
MENU 3: R1500 pp (excl. vat)
Booking requirement: 6 people minimum
4 COURSE
TRIO OF CANAPES
*Mustard and herb potato croquette; seared beef; horseradish creme Fraiche *Tempura tender stem broccoli; wasabi sour cream
*Mushroom arancini; dill aioli
SUMMER SALAD
Pickled stone fruit gel; confit orange & lime segments; tomato concasse; charred exotic tomatoes; feta mousse; micro leaf salad
BEEF FILLET
Roasted beef fillet; pomme Anna; spiced carrot puree; carrot & zucchini ribbons; tender stem broccoli; rosemary velouté
CHOCOLATE AND NUT
Chocolate, vanilla & hazelnut opera cake; pistachio crumble; pistachio ice cream; vanilla lime cream
MENU 4: R2000 pp (excl. vat)
Booking requirement: 4 people minimum
(Please note that an assistant fee will be added automatically for booking of 4 and above)
7 COURSE
MUSHROOM AND NUT
Wild mushroom mousse; smoked rooibos; apple gel; hazelnut foam; hazelnut crisp
ASPARAGUS AND LIME
Aspa Panna Cotta; asparagus shavings; garlic chips; almond shavings; lime foam
PEA
Pea risotto; pea velouté; roasted garlic velouté; root vegetable crisp; fresh Garden peas
TUNA
Teriyaki & lime marinated tuna; sweet wasabi sour cream; pickled mange tout; coriander foam
LAMB
Lamb roulade; pomme Anna; radish; butternut puree; pineapple gel; balsamic seed crumble; demi-glace
CHOCOLATE
Chocolate sponge; caramel creme Fraiche; beetroot & honey veil; cucumber rose gel; fresh lime zest
VANILLA AND BERRY
Vanilla baked cheesecake; berry gel; beetroot ice cream; chocolate crumble; ink peppercorn meringue shards
MENU 5: R2500 pp (excl. vat)
Booking requirement: 4 people minimum
(Please note that an assistant fee will be added automatically for booking of 4 and above)
10 COURSE
BREAD
Artisan mix of table bread; harissa hummus; sundried tomato butter; herb and citrus butter
TUNA
Teriyaki tuna; tempura pineapple; kimchi salad; crispy nori; caviar yoghurt (Optional fresh caviar)
CLEANSER
Mirin lime shot; granadilla pulp
CONFIRM CHICKEN
Confit chicken croquette; braised bok choy; sweet potato crisp; pickled cucumber; chicken velouté
DUCK
Duck breast; soba noodles; pickled radish; marinated carrot and zucchini; marinated egg; reduced Asian duck broth
WAGYU
Mustard roasted wagyu; mushroom crumb; pancetta shards; pickled shimeji mushroom; fresh radish; cucumber ribbons; baby carrot; truffle sauce (Optional fresh truffle)
CITRUS
Citrus sorbet; raisin crumble; sesame seeds; marinated coconut shavings
CHOCOLATE AND COCONUT
Miso coconut mousse; caramelized white chocolate; toasted almond flakes; crispy mint; candied spiced croutons; white chocolate cremeux
BRIE
Spiced brie baklava; pickled red onion; toasted onion seeds Petit four
Turkish delight; bonbon; macaron
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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