Chef Donovan
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’m a garden route chef have been in the garden route for many years. I have done my cooking studies with South Cape skills college that was base in George. I have also a good sushi and tappanyaki background. I have work in 5* and 4* hotel, with a strong Ala carte and buffet background, With a passion for crafting unforgettable dining experiences, I am dedicated to deliver exceptional cuisine. As a Private chef I had the pleasure to cook for the South Africa Vice President. Paul Mashatile and his wife.
But as a private chef, there’s definitely the potential to take home dining to a 5* level.
Cuisine Type:
South African, Thai, Japanese, French, Indian, and Mexican cuisines.
Location:
Knysna
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: R550 pp (excl. vat)
Booking requirement: 6 people minimum
3 COURSE
STARTER
Caprese salad
Rainbow Cherry tomatoes , Buffalo mozzarella cheese, basil pasto, topped off with pine nut and balsamic reduction.
MAIN
Crush pepper beef fillet with potato fondant, thyme and garlic mushrooms puree, dice butternut, red wine jus
DESSERT
Lemon tart service with chantelli cream, berry’s
MENU 2: R850 pp (excl. vat)
Booking requirement: 8 people minimum
4 COURSE
AMUSE BOUCHE
Fresh cultivated oyster, topped with a red onion chutney.
STARTER
Springbok carpaccio, rocket, parmesan cheese shavings, drizzle of olive oil
MAIN
Stuffed chicken breast with Spanish wrap in Smokey bacon, sweet potato Pommo Anna, baby carrots , fine beans, white wine jus.
DESSERT
Classic chocolate brownie, with salted caramel ice cream
MENU 3: R1300 pp (excl. vat)
Booking requirement: 8 people minimum
5 Course
AMUSE BOUCHE
Classic Bruschetta
Mozzarella cheese, prosciutto and tomatoes on crostini, topped with basil and balsamic vinaigrette.
Pairing recommendation. (To be purchased separately by the host prior to the event)
Spier Sauvignon Blanc
STARTER
Coconut cream Seafood bouillabaisse with a fresh bread roll
Pairing recommendation. (To be purchased separately by the host prior to the event)
Blanc DE Noir
SORBET
Mixes berry sorbet
MAIN
Thyme slow cook shank with a creamy mash potatoes, baby marrow, caramelized baby carrots , topper with a red wine jus.
Pairing recommendation. (To be purchased separately by the host prior to the event)
Pinor Noir
DESSERT
South Africa milk tart crêpe topped with berry compote,
Pairing recommendation. (To be purchased separately by the host prior to the event)
Meerlust Chardonnay
MENU 4: R750 pp (excl. vat)
Booking requirement: 12 people minimum
SOUTH AFRICA BRAAI
SALADS
Green salad with a homemade dressings
Beetroot salad feta topped with fresh mint
Classic baby potatoes salad with bacon bits
Garlic bread rolls
MAIN OF THE BRAAI
Steak
Chicken pieces
Lamb chopsBoerewors
Pork chop
Snoek off the braai
SIDES
Corn on the cob
Roast vegetables
Pap tart
Chili tomato sauce
DESSERT
Classic brown pudding
NiFruit skewers
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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