Chef Gershwin Gordon
CUISINE TYPE:
French food, Italian, South African, Contemporary and Fusion
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
My food journey started at the age of about 12 years old. When I finished school, I went and study hospitality management in Bloemfontein. The same year at the age of 19-20.
I catered for my 1st wedding. After completion of my studies, I landed my 1st job in Cape Town at The Cape Sun as a commis chef. This was short lived as I soon moved to Scotland then London. This was the highlight of my career. As I worked for several restaurants and studies at Westminster Kingsway College in Victoria. Same institution Jamie Oliver did his studies at. Coming up with new dishes and getting your creations to feature on the menu was always a great opportunity and I flourished with this. The one establishment that stands out for me is, The Racine in Knightsbridge under chef Henry Harris and voted the best French restaurant in the UK a few times.
I remember not being able to read not one item on the menu but could make the dishes as it was all in French. They started me off in pastry and that is where I learned to make ice cream and sorbet and till this day, I love making it. Today I am a proud private chef with many years of experience.
Location:
Johannesburg & Pretoria
Cuisine Type:
French food, Italian, South African, Contemporary and Fusion
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: R580 pp (excl. vat)
Booking requirement: 6 people minimum
Karoo Style
3 Course Menu
Starter
Bobotie quiche or spring rolls with a spicey apricot chutney
Main Course
Lamb potjie served with yellow rice and chakalaka
Dessert
Amarula chocolate mousse with rooibos-infused milk tart custard
MENU 2: R750 pp (excl. vat)
Booking requirement: 4 people minimum
The West Coast
4 Course Menu
Amuse-bouche
Oyster Rockefeller
Starter
Seaweed and miso custard served with fried mussels, tomato relish, and dill
Main
Smoked snoek croquettes served with panfried cod or kingklip, apricot and pear chutney, sweet potato puree, and a citrus-infused velouté
Dessert
Trifle
MENU 3: R900 pp (excl. vat)
Booking requirement: 4 people minimum
A Taste of Italy
1st Course
The classic caprese
2nd Course
Truffle-infused gnocchi with exotic mushroom sauce
3rd Course
Slow-cooked Osso Buco, beef shanks cooked with a wine, broth, onions, carrots, celery, and tomatoes. Served over a bed of saffron-infused risotto.
4th Course
Lemon grass, sundried tomatoes, and ricotta ravioli with sage butter with toasted pine nuts
5th Course
Tiramisu
MENU 4: R950 pp (excl. vat)
Booking requirement: 4 people minimum
The Chefs
6 Course Menu
1st Course
Potatoes three ways with maple glazed bacon and thyme
2nd Course
Salmon tartare, cucumber, avo and served with a teriyaki, honey and ginger dressing
3rd Course
Crayfish tail served with courgettes and a coconut and cilantro marbled sauce and a seafood-infused foam
4th Course
Lemon sorbet mint and vodka
5th Course
Lamb cutlets, beetroot gel, fondant potatoes, sauteed broccoli and roasted butternut puree served with a green pepper and brandy sauce
6th Course
Plated pina colada
MENU 5: R1195 pp (excl. vat)
Booking requirement: 4 people minimum
The French Connection
7 Course Menu
1st Course
Amuse-Bouche
Smoked salmon roulade with herbed cream cheese, pickled cucumber, caviar, orange reduction and chives, and a red onion gel
2nd Course
Brie en Croute with cranberry sauce, pear chutney, nuts, and thyme
3rd Course
Prawn bisque, char-grilled leeks, and served with cognac cream.
4th Course
Sole Meunière with Lemon Beurre Blanc, fried capers, and dill
5th Course
Citrus and Basil Sorbet to cleanse the palate.
6th Course
Coq au Vin with Pommes Puree.
7th Course
Crème brûlée with Raspberry Coulis and fresh berries
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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