Chef Johnny Engelbrecht
CUISINE TYPE:
European and South African
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
I am a well-traveled father of a 3-year-old bundle of unspent energetic joy.
I am a deeply committed and devoted husband and a Chef industry veteran, I am passionate about the environment, and feel that everyone should do their bit to avoid a crisis-level event. Making food is my happy place and it brings me back so many great memories. I love to travel to experience different cultures and learn the role that food plays in that culture
I have worked in Castles and Chip shops in my 30 years as a chef. I have worked in Jungles and experienced the snow-capped mountains of Europe. I have an eclectic taste in food. I Love cooking for pescatarians and have a passion for grass-fed South African Meat. Venison is my Favourite.
Cuisine Type:
European and South African.
Location:
Cape Town
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: R750 pp (excl. vat)
Booking requirement: 6 people minimum
AMUSE BOUCHE
(Chef’s Choice)
STARTERS
(Please choose one)
Grilled Gochujang Boneless Chicken Thigh – Kimchi- Pickled Cucumber
Or
White Fish, Togarashi and Lime – Onigiri – Ginger – Soy
PALATE CLEANSER
(Chef’s Choice)
MAINS
Confit Duck Leg – Sauteed Wild Mushroom - Smoked Pork Lardon Potato Forestier
Braised Pork Belly - Baked Apple - Parsnip and Potato Croquette
DESSERT
(Please choose one)
Vanilla and Chocolate Bombe - Espresso Crème Anglaise
Or
Black Forest Style Chocolate Fondant - Black Cherry Kirsch Compote
MENU 2: R850 pp (excl. vat)
Booking requirement: 6 people minimum
AMUSE BOUCHE
(Chef’s Choice)
STARTERS
(Please choose one)
Seared Scallops - Sautéed Young Spinach - Hollandaise Sauce
Or
Franschhoek Trout Confit in Olive Oil - Pickled Onion Bois Bordan
PALATE CLEANSER
(Chef’s Choice)
MAINS
(Please choose one)
Grilled Bavette Steak – Polenta Fries – Green Peppercorn - Bone Marrow Jus
Or
Grilled Line Caught Fish - Black Olive - Butter Pommes Anna - Tomato Coulis
DESSERT
(Please choose one)
White chocolate - Raspberry Creme Brulee – Hazelnut Biscotti
Or
Chocolate Pots de Creme – Macerated Strawberries
MENU 3: R1050 pp (excl. vat)
Booking requirement: 6 people minimum
AMUSE BOUCHE
(Chef’s Choice)
STARTERS
(Please choose one)
Salmon Gravadlax - Gardiner Pickles - Horseradish Crème Fraiche - Sour Dough Bread Basket
Or
Cured Duck Breast - Apple Celery and Walnut Relish- Orange Gastrique
PALATE CLEANSER
(Chef’s Choice)
MAINS
(Please choose one)
Miso Marinated Salmon Fillet - Grilled Spring Vegetables - Coconut Rice
Or
Pistachio crusted Loin of lamb - Parmesan potato Boulonger - Salsa Verde
DESSERT
(Please choose one)
Lemoncello Tiramisu - Lemon Curd - Mascapone Cheese
Or
Poach Pear Frangipane Tart - Vanilla Bean Ice Cream
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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