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Cuisine:

Latin American

Location:

Pretoria and Johannesburg

Chef Javier

About The Chef

I am a 30-year-old Guatemalan private chef with 3 years of experience in private dining and 12 years overall of kitchen experience, I have worked in multiple restaurants in Guatemala including Diacá where I was head chef. We reached Latin America's 50 best restaurants in 47th place.

For me it's all about the purity of the flavors and the ingredients, you will not find me doing any molecular cooking.

MENU 1: R800 pp (excl. vat)

Booking requirement: 6 people minimum

1ST COURSE

Catch of the day ceviche with

Roasted pumpkin puree, nikkei leche de tigre, and tortilla chips.

2ND COURSE

Crunchy rice pancake filled with roasted chicken a traditional Guatemalan green sauce made with imported green tomatoes called Pepian topped with pickled vegetables and roasted garlic sauce.

3RD COURSE

Dark chocolate mousse, caramelized banana, toasted peanuts, olive oil, and salt.

MENU 2: R950 pp (excl. vat)

Booking requirement: 6 people minimum

1ST COURSE

Traditional Mexican corn salad with fresh cheese and semi-spicy dressing

2ND COURSE

Aguachile tostada, with pickled vegetables, jalapeño, and a coriander emulsion.

3RD COURSE

Crunchy pork belly tacos with burnt avocado cream, a tomato and onion topping called pico de Gallo, and pickled radish

4TH COURSE

Hearty corn buñuelos de feria, filled with passion fruit creme patisserie and mint syrup.

MENU 3: R1350 pp (excl. vat)

Booking requirement: 6 people minimum

1ST COURSE

Cucumber and jalapeño gazpacho with watermelon kimchi and whipped ricotta

2ND COURSE

Tuna tiradito, with cilantro and ginger leche de tigre, red chili oil, pickled onions, fried leeks, and patacones.

3RD COURSE

Mushroom and queso fresco-filled corn doblada with jocón sauce (Traditional Guatemalan Green sauce), roasted tomato lacto-fermented garlic emulsion, and crystallized parsley.

4TH COURSE

Baos filled with slow-cooked duck, roasted tomato ponzu, and cilantro sauce.

5TH COURSE

Cereal ice cream, with salted peanut crumble and honeycomb cracker.

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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