Chef Franco
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
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.
Location:
Johannesburg & Pretoria
Cuisine Type:
South African, Mediterranean, French, Asian
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
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: R900 pp (excl. vat)
Booking requirement: 6 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: R1095 pp (excl. vat)
Booking requirement: 2 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: 8 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:
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 20% 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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