Chef Kingsley Umeh
CUISINE TYPE:
South Africa, African and 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 journey with food all started when I was 12 years old, from helping my mother in the Kitchen every night after she came back from work. As the firstborn of the family, I started cooking for my family at the age of 14.
I got into hospitality in 2013. I was working for Famous Brands and Pizza Hut before I decided that I wanted to go further my study. I then attended Blueberries Hospitality in Cape Town. After completing the professional cookery program, I had the opportunity to do my assessments at the Westin Hotel in Cape Town then started my journey with the Cubana group.
Cuisine Type:
South Africa, African and Mediterranean.
Location:
Johannesburg and Pretoria
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
Menus
MENU 1: R780 pp (excl. vat)
Booking requirement: 4 people minimum
STARTER
Roasted pumpkin and tangy-flavored salmon soup
MAIN
Pan-seared crayfish tails, lemon garlic sauces butter and honey glazed carrot and cream potatoes mash
DESSERT
Fruity red wine poached pear vanilla cream crushed coconut cookies crumbs and mint
MENU 2: R820pp (excl. vat)
Booking requirement: 4 people minimum
3 COURSE
STARTER
Pan-seared lamb pinwheel tzatziki, pomegranate, Roasted chickpea, and peanut puree
MAIN
Pan-seared tiger prawns in a traditional homemade creamy peri-peri, toasted butter steamed rice cake, red wine, and cinnamon-infused carrot and broccoli
DESSERT
Chocolate mousse and strawberry Frozen Lollies, mint choc and ice cream, seasonal berries, and mint
MENU 3: R950 pp (excl. vat)
Booking requirement: 4 people minimum
5 COURSE
STARTER
Roasted pumpkin, basil white wine and tangy flavored salmon, and a crispy ciabatta.
1ST COURSE
Boneless chicken wings in a hot or mild homemade Mozambican sauce, crispy potato Irish chips; honey butter fried sweet corn, and micro herbs.
2ND COURSE
White wine poached plantain, roasted sweet corn, and peas puree; beets cubes and wild rockets
MAIN
Red wine coriander; mint and rosemary infused lamb shank; baked sweet potato puree honey glazed baby carrots and tenderstem broccoli and lamb jus
DESSERT
Brownie-flavored ice cream brownie pieces
Coconut crumbs; mango ice cream; seasonal berries strawberry honey and apple syrups
MENU 4: R480 pp (excl. vat)
Booking requirement: 20 people minimum
CHOOSE:
2 meats options
2 salads
2 starches
2 veggies
1 dessertMEAT OPTIONS
Roasted boneless short ribs infused with red wine; basil, and spark marinade for beef
Mozambican-flavored chicken hot and mild
Oven-baked king KLIPS fish
Crispy pork belly on Apple sauce
Mzansi lamb curry
Beef stew
Fresh creamy yogurt mints coriander lemon juice and seasoning lamb on the spit
SALADS OPTIONS
Garden salads with feta
Pasta and broccoli salad
Beetroot and feta cheese
Pumpkin and cottage cheese salad
Potato and spring onion salads
STARCHES
Roasted garlic butter baby potatoes
Coconut and beetroot savoury
Spicy savoury rice
VEGGIES
Seasonal cheesy roasted veggies
Creamy spinach; mushroom and white cheddar cheese
DESSERT
Traditional Italian Tiramisu
Chocolate brownie and ice cream strawberry mints
Malva pudding on a cape brandy vanilla custard
MENU 5: R1200 pp (excl. vat)
Booking requirement: 4 people minimum
7 COURSE
STARTER
Pan-seared mussels on a mild creamy garlic lemon Mozambican sauce, cocktail freshly baked bread
1ST COURSE
Pan seared scallop; Apple and pawpaw extract; fresh plan yogurt basil and balsamic vinaigrette
2ND COURSE
White wine, prawns; herbs, and carrot soup
3RD COURSE
Norwegian Nobel poached salmon, basil, and seafood stock pan-fried tenderstem broccoli
PALLET CLEANSERS
Lemon and mint sorbet
MAIN COURSE
Pan-seared ostrich fillet, Dutch creamy sweet potatoes mash, pan-fried baby carrot, and micro salads
DESSERT
Mixed fruit yogurt, chocolate crumbs red wine poached pear; vanilla, and dry date-flavored mousse
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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