Chef Ika Kgarume
CUISINE TYPE:
Molecular gastronomy, Afro Avant- Garde, I cater for special dietary requirements (vegetarian, vegans, pescatarian diet)
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
Food has always been my way of communication, traveling, and showing affection. I enjoy experimenting with different ingredients and cosines. As a young South African, I strongly believe in celebrating our vast culture and tradition through food.
I studied at Chefs training and innovation Academy Obtaining a diploma in culinary arts and a Certificate in Innovation in culinary arts.
I have been privileged to work with one of my food heroes Dorah Sitole as her assistant chef on her cookbook. I have worked with renowned South African book authors by the likes of Chef Lebo and Tebo, Taryne Jakobi.
I worked at some of the best restaurants and hotels in Johannesburg, Old town initially as a pastry chef, Royal elephant line cook, I had the privilege to run my own kitchen as head chef at Thathu restaurant.
I enjoy entertaining and meeting new people, I look forward to being of service to you and your loved ones.
Cuisine Type:
Molecular gastronomy, Afro Avant- Garde, I cater for special dietary requirements (vegetarian, vegans, pescatarian diet).
Location:
Johannesburg and Pretoria
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
Choose one of the menus below:
MENU 1: R670 pp (excl. vat)
Booking requirement: 6 people minimum
Starter
Herb chicken ballotine served with charred corn and sorghum, smoked pumpkin puree, and spinach & mushroom sauce.
Main
Pistachio-crusted lamb chops served with burnt butter mash, baharat rainbow carrots, beetroot puree & jus
Dessert
Mango panna cotta served with fresh mint and berry medley & granadilla sauce
MENU 2: R750 pp (excl. vat)
Booking requirement: 6 people minimum
Starter
Rooibos smoked ostrich served with plantain dauphinoise, pumpkin cream with sage dust & red wine sauce
Main
Miso glazed salmon served with plantain arancini, cauliflower & biltong rice, pea puree and miso sauce
Palate cleanser
Green apple & basil granita
Dessert
Deconstructed tiramisu with coffee coral sponge, and chocolate mousse. Mascarpone cream and amarula sauce
MENU 3: R870 pp (excl. vat)
Booking requirement: 6 people minimum
1st course
Oysters 3 ways:
Grilled oyster with chilli oil and mint dust
Oyster served with candied strawberry mint salsa and champagne
Oyster served with green apple salsa, pickled cucumber herb oil
2nd course
Ostrich bobotie parcels served with cape Malay curry cream & micro green salad
3rd course
Pepper crust beef fillet served with bone marrow, charred stem broccoli, basil and pea puree, and jus
4th course
Deconstructed pistachio cheesecake with gingerbread crumble and berry coulis
MENU 4: R1440 pp (excl. vat)
Booking requirement: 4 people minimum
1st course
Asian pork belly served with bok choy, pea puree, spring onion salsa and crushed salted brittle.
2nd course
Grilled crayfish served with carrot puree, carrot and marrow mille-feuille, and lemon butter sauce
3rd course
Berry sorbet served with toasted coconut, grilled pineapple, and lemon zest
4th course
Smoked rump steak served with truffle mash, beetroot puree and pepper sauce
5th course
Baked milk tart cheesecake served with Amarula caramel sauce
MENU 5: R620 pp (excl. vat)
Booking requirement: 8 people minimum
Braai Menu
Braai/protein
Lemon & black garlic chicken
Chakalaka boerewors
Beef chuck with chimichurri sauce
Salad bar
Honey mustard pumpkin salad with goat cheese and pomegranate
Roasted chickpea and Avo summer salad
Caprese salad with green melon and balsamic reduction
Starch
Mixed herb new potato with biltong dukkah
Hubbard squash & pomegranate couscous
Mixed herbs basmati
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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