Chef Katherine Lombaard
CUISINE TYPE:
French, Spanish, Italian, Mediterranean
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 name is Katherine, and I live in Cape Town. I am a professional chef who studied culinary arts at the CTIA based in Stellenbosch, South Africa. I studied culinary arts intensively and a small amount of patisserie which I have practiced in my own home and have gotten a lot better at. I completed my internship at Belly of the beast in Cape Town and the second half at Hemel huijs in the heart of the CBD. Neither restaurant have the standard brigade system which put me in a position to have more daily responsibilities and taught me many valuable lessons.
The concept I am going for is simple food done well. Of course, my skills are important, but I don’t want that to be the focal point, rather to focus on the quality of each ingredient so we can celebrate locality, together. Fish and meat are only sourced from local butcheries and fishmongers, fruit, vegetables, and dairy products are also sourced from small-scale farms around the western cape as much as possible.
Cuisine Type:
French, Spanish, Italian, Mediterranean.
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: R900 pp (excl. vat)
Booking requirement: 6 people minimum
BRUNCH MENU
Choose either one or two of these options
- Eggs Benedict on homemade brioche served with roasted lemon artichokes ( additional salmon or bacon)
- Green egg frittata served with creme fraiche and salmon
- Potato roast served with poached eggs and herbed creme fraiche ( additional salmon or bacon)
- French toasted brioche made with Usana eggs served with whipped ricotta and berry compote
PLATTERS
Choose two or three
- Seasonal fruit platter
- Flapjack platter with clotted cream, berries, and honey OR maple syrup
- Toasted brioche OR mosbolletjie and a butter board
- Cured meats (kind of meats chosen must be discussed)
MENU 2: R1000 pp (excl. vat)
Booking requirement: 4 people minimum
Charr grilled fennel, prosciutto, arugula, fior di latte
Pairing recommendation. (To be purchased separately by the host prior to the event)
Klein constantia chardonnay
Mint and pea risotto with porcini dust
Pairing recommendation. (To be purchased separately by the host prior to the event)
Iona Mr P Pinot Noir
Lemony Line fish, broad bean, garden peas, asparagus
Pairing recommendation. (To be purchased separately by the host prior to the event)
Springfield Sauvignon Blanc
Lemon tender cake with blueberry compote
Pairing recommendation. (To be purchased separately by the host prior to the event)
Babylonstoren Laatoes 2020 dessert wine
MENU 3: R950 pp (excl. vat)
Booking requirement: 4 people minimum
Charred coconut and lime prawns, mint, crostini
Pairing recommendation. (To be purchased separately by the host prior to the event)
Springfield Sauvignon Blanc
Seared carpaccio, chili ginger, radish, spring onion, and soy with dusted onion rings
Pairing recommendation. (To be purchased separately by the host prior to the event)
Diemersdal merlot
Baked line fish, fennel, dill, roasted cherry tomatoes
Pairing recommendation. (To be purchased separately by the host prior to the event)
Babylonstoren Chenin
Coconut ice cream, lychee, passionfruit
Pairing recommendation. (To be purchased separately by the host prior to the event)
Heatherleigh Waterford dessert wine
MENU 4: R1000 pp (excl. vat)
Booking requirement: 6 people minimum
Shaved zucchini, prosciutto, fior di latte, basil, lemon
Pairing recommendation. (To be purchased separately by the host prior to the event)
JH Meyer Pinot Noir
Peruvian Line fish ceviche
Pairing recommendation. (To be purchased separately by the host prior to the event)
Klein Constantia Riesling
Beef fillet, horseradish, parmesan, roasted artichokes. Served with garden salad
Pairing recommendation. (To be purchased separately by the host prior to the event)
Diemersdal Merlot
Chocolate torte, Madagascan vanilla bean ice cream, citrus gel
Pairing recommendation. (To be purchased separately by the host prior to the event)
Babylonstoren laatoes 2020
MENU 5: R1300 pp (excl. vat)
Booking requirement: 6 people minimum
Lemon butter scallops, fennel, citrus, dill, caviar
Pairing recommendation. (To be purchased separately by the host prior to the event)
Klein Constantia Riesling
Ditaloni pasta, mussels, white wine, and parsley
Pairing recommendation. (To be purchased separately by the host prior to the event)
Ghost corner Sauvignon Blanc
Lamb French rack, basil and mint salsa Verde, hassle-back potatoes with crème Fraiche
Pairing recommendation. (To be purchased separately by the host prior to the event)
Diemersdal Shiraz
Chocolate torte, Madagascan vanilla bean ice cream, citrus gel
Pairing recommendation. (To be purchased separately by the host prior to the event)
Babylonstoren Laatoes 2020
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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