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Cuisine:

French, Asian, and South African

Location:

Durban

Chef Gareth

About The Chef

I am a passionate and innovative chef, with a love for blending traditional techniques with modern flavours. With more than 14 years of experience in the culinary world, I have honed a unique style that celebrates fresh, seasonal ingredients, while embracing global influences.

MENU 1: R880 pp (excl. vat)

Booking requirement: 6 people minimum

BREAD DIPPER
Artisan bread served with whipped feta, hot honey, topped with roasted seeds

STARTER
Prawn tortellini with a lobster bisque & samphire

MAIN COURSE
Pan-seared fresh fish, served on a curried mussel sauce with carrots & courgettes

DESSERT
Tropical pavlova with a passion fruit cremeux

MENU 2: R880 pp (excl. vat)

Booking requirement: 6 people minimum

BREAD DIPPER
Artisan bread with smoked BBQ cream cheese topped with a bacon and jalapeno jam

STARTER
Chicken croquette caesar salad

MAIN COURSE
Smoked tomahawk steak with lyonnaise potatoes, seasonal vegetables and bearnaise sauce

DESSERT
Pistachio cake with a lime syrup and whipped creme fraiche

MENU 3: R1000 pp (excl. vat)

Booking requirement: 6 people minimum

BREAD DIPPER
Artisan bread served with a bacon & chicken liver paté

STARTER
Crispy salt & pepper squid with a microgreen salad & seaweed aioli

MAIN COURSE
Slow braised oxtail bourguignon with mustard mash

DESSERT
Spiced poached pears, crumble & white chocolate cream

MENU 4: R950 pp (excl. vat)

Booking requirement: 6 people minimum

CANAPE
Smoked salmon & horseradish cream croustades

MAIN COURSE
Smoked Texan BBQ platter
Short Ribs
Brisket
Chicken
Sausage
Parmesan corn on the cobb
Texan beans
Sweet pickles
Mac & cheese

DESSERT
Seasonal fruit cobbler served with whipped creme fraiche

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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Children menu
Children under 12 will be charged half of the adult menu price. Main course & dessert (to be discussed with the chef).
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50% of the cost of the chosen menu for children under 12. A custom children menu can be arranged with the chef.

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Please note. For booking of 8 guests and more, your chef will need an assistant to help prepare, serve and make the whole experience go smoothly. The assistant will come at an additional fee which will be added to the invoice.
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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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