Cuisine:
African, French, Italian, Asian, Latin American, and South African
Location:
Johannesburg and Pretoria
Chef Keketso
About The Chef
I’ve always attributed my cooking to my maternal grandmother and aunt, my mother had a hand in the baking aspect of it. As a little girl I used to cook Sunday meals for the family, I would cut tree leaves and sprinkle them on the food pretending that I’m doing a cooking show, I pride myself with the ability to be hospitable to clients and through this I was afforded an opportunity to study my Advanced Diploma in culinary arts and professional cookery at Olive Chef school Bloemfontein, I had the privilege of being an in-service trainee at The Ritz-Carlton Amelia island, a 5 star- 5 diamond establishment where I worked under the guidance of Chefs Thomas Tolxdorf, Ian Piamonte and Garrett Gooch and I believe that shaped my culinary background, I’ve worked at some prestigious establishments including St.regi’s Dubai, The Ritz-Carlton Naples, Forum Homini & Roots Restaurant, Recently I have been working at The Blyde Villa as a Private Chef and have cooked for many great people such as Balwin Properties CEO and Mbokodo Construction MD, I also own a small catering company called Feast co. where we service intimate, and corporate clients around Gauteng.
I hope to invade your home with a lot of love through the menu themes I have curated and hope to see you soon!
Choose one of the menus below:
MENU 1: R1100 pp (excl. vat)
Booking requirement: 6 people minimum
"THE HERITAGE JOURNEY”
1ST COURSE
West Coast Rock Lobster, Cape Malay coconut & lemongrass foam, pickled spekboom, coral tuile.
2ND COURSE
Creamy Sorghum "Risotto", wild foraged mushrooms, truffle-infused amasi curd, toasted pumpkin seeds.
3RD COURSE
Coal-roasted Springbok Loin, Chakalaka-spiced purée, charred baby gems, Kapokbos-infused red wine jus.
4TH COURSE
Hibiscus and Ginger granita, lime zest.
5TH COURSE
Deconstructed Malva Pudding, Amarula-soaked sponge, apricot gel, salted macadamia crumble, burnt butter ice cream.
MENU 2: R990 pp (excl. vat)
Booking requirement: 6 people minimum
"LE PRESTIGE”
1ST COURSE
Pan-seared scallops, cauliflower purée, crispy pancetta, vanilla-infused beurre blanc.
2ND COURSE
Canard et Cerise, twice-cooked duck breast, spiced cherry reduction, parsnip crisps, micro-greens.
3RD COURSE
Lamb Rack Provençal, herb-crusted Karoo lamb, fondant potatoes, ratatouille niçoise, rosemary jus.
4TH COURSE
Grand Marnier Soufflé, orange-liqueur soufflé, Crème Anglaise, candied orange zest.
MENU 3: R1650 pp (excl. vat)
Booking requirement: 4 people minimum
"THE WILD & THE DEEP”
1ST COURSE
Slipper Lobster & Sea Urchin (Uni), butter-poached tail, fresh sea urchin foam, squid ink tuile, saline samphire.
2ND COURSE
Crocodile Carpaccio, citrus-chili marinade, pickled kohlrabi, crispy ginger matchsticks.
3RD COURSE
Warthog & Dukkah Loin, seared loin, roasted parsnip purée, wild plum reduction.
4TH COURSE
Kudu Fillet with Bone Marrow, rare-seared fillet, bone marrow "butter," smoked sweet potato fondant, dark chocolate-infused red wine jus.
5TH COURSE
Rooibos and Honey Bavarois set on a "sand" of crushed Maltabella (malted sorghum) cookies. Topped with Finger Lime "citrus caviar," a delicate Buchu-infused syrup, and shards of honeycomb.
MENU 4: R980 pp (excl. vat)
Booking requirement: 6 people minimum
"L'EREDITÀ”
1ST COURSE
Burrata di Puglia, heirloom tomato consommé, basil oil pearls, toasted pine nut crumble.
2ND COURSE
Zafferano e Midollo Risotto, Acquerello carnaroli rice, Saffron, roasted bone marrow, aged Parmigiano Reggiano.
3RD COURSE
Tagliata di Manzo al Tartufo, butter-basted Wagyu beef fillet, truffle-infused potato mousseline, wild forest mushrooms.
4TH COURSE
Deconstructed Tiramisu, mascarpone mousse, espresso-soaked savoiardi shards, dark chocolate soil.
MENU 5: R1350 pp (excl. vat)
Booking requirement: 6 people minimum
THE OCEAN’S NARRATIVE: 5-COURSE SEAFOOD MENU
1ST COURSE
THE ARRIVAL
Duo of Coastal Oysters
Oyster Two: Lightly poached in seaweed butter with radish and dill oil.
2ND COURSE
THE HEAT
Flame-Grilled Spicy Octopus
Charred Spanish-style octopus tentacle glazed in a fermented chili and citrus reduction, served over a saffron aioli with a "soil" of dehydrated black olives and smoked paprika.
3RD COURSE
THE INTERMEDIATE
Pan-Seared Sea Bass
Wild-caught sea bass with glass-brittle skin, set on a vibrant pea and mint emulsion with charred baby leeks and a refined clam velouté.
4TH COURSE
THE MAIN
Poached Cape Rock Lobster
Butter-poached lobster medallions served over a truffled cauliflower risotto, garnished with asparagus ribbons and a 12-hour lobster bisque reduction.
5TH COURSE
THE REFRESHER
Lemon & Sea Salt Posset
A velvety, tart lemon cream with a hint of Maldon sea salt, topped with dehydrated raspberry, candied seaweed, and a buttery shortbread crumble.
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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Got A Question?
Phone: (+27) 78 229 2839
Email: info@chefnguests.co.za