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Cuisine:
South African, Mediterranean, French, Asian

Location:
Johannesburg & Pretoria

Chef Franco

About The Chef

For as long as I can remember, I've always loved eating food. My childhood on my grandparents' farm in Polokwane moulded a lot of my journey now, understanding what farm to table really means and where our food comes from.

From being a personal butler, outdoor catering to heads of state in one of the top hotels in Qatar and Seychelles, to catering for our SA ambassador and his guests during my time abroad; to working in one of Johannesburg's elite luxury hotels, Four Seasons The Westcliff.

Ranging from fine dining, banqueting style, and delicatessen to artisanal local specialities. 
One of my greatest culinary experiences was working alongside Italian Michelin Star chef Massimiliano Musso in his first Pop up restaurant in SA held at the Four Seasons.

Menus

MENU 1: R730 pp (excl. vat)

Booking requirement: 4 people minimum

“HERITAGE WITH A TWIST”

3 COURSE

STARTER
Homemade Potato Gnocchi, Wild Mushroom, Sage Butter & Parmesan Shavings

MAIN
Seared Beef Fillet, Fondant Potato, Glazed Baby Carrots with Red Wine Demi-glace

DESSERT
Orange-infused Malva Pudding with Homemade French Vanilla Ice cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Beyerskloof Pinotage

MENU 2: R920 pp (excl. vat)

Booking requirement: 6 people minimum

“A COASTAL & COUNTRYSIDE AFFAIR”

4 COURSE

STARTER
Seafood Medley of Prawns, Mussels, Calamari with a White Wine Sauce & Soft Bread

PALATE CLEANSER
Mango Passion Sorbet

MAIN
Guinness Braised Lamb Shank with Mediterranean Vegetables and Creamy Garlic Mash & Jus

DESSERT
Blueberry Crumble with Chantilly Cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Cabernet Sauvignon

MENU 3: R980 pp (excl. vat)

Booking requirement: 8 people minimum

HOOK, FLAME & CHOCOLATE

4 COURSE

1ST COURSE
Grilled Line Fish, prepared with a Green Puree & Roast Red Pepper Sauce

2ND COURSE
Wild Mushroom Agnolotti with a Parmesan Crisp

3RD COURSE
Seared Beef Fillet & with Garlic & Herb Prawns

4TH COURSE
Chocolate Tart with a Salted Caramel Swirl
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Pirani Prosecco

MENU 4: R1295 pp (excl. vat)

Booking requirement: 6 people minimum

“VINE TO ZEST”

5 COURSE

1ST COURSE
Caprese Style, Mozzarella, Tomato, Balsamic Reduction, Basil Pesto

2ND COURSE
Biltong Spice infused Ostrich Carpaccio, served with Rocket, Parmesan, Crispy Fried Capers & a Mustard Dressing

3RD COURSE
Pineapple Mint Sorbet

4TH COURSE
Confit Roasted Duck Leg, Potato Fondant, Tender stem Broccoli & Chocolate Berry Jus

5TH COURSE
Lemon Tart with a Berry Coulis & a Kiss of Meringue
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Cederberg Bukettraube

MENU 5: R650 pp (excl. vat)

Booking requirement: 10 people minimum

“SMOKE, SALT & STORY”

STARTER
Braai Nachos (Spicy or Plain)

MAINS
Beef Fillet
Sticky Wings
Chef’s Biltong Salad
Garlic Bread and braai Mac and cheese

DESSERT
Peppermint Crisp Tart
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Pinot Noir

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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