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Chef Lucretia Oosthuizen

CUISINE TYPE:
Cape Malay, Fusion, Greek, Italian, Indian, Mediterranean, Mexican and South African.

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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 Lucretia Oosthuizen I live in the Northern Suburbs where i was born and raised. I am a professional Chef who studied culinary arts at Chef's Training and Innovation Academy (CTIA) in Durbanville and Graduated with a International Diploma through City and Guilds.

I worked at some of the top wine farms in the Western Cape, Hillcrest wine farm, Diemersdal, Tokara and Neethlingshof.

I opened up my own meal prep company in 2007 where i worked with trainers to help them with daily meal prep so they can focus on training. My Dad and I also took part in Ultimate Braai Master Season 3, and I also did a few other competitions and took part in Kook Punt last year it is an Afrikaans cooking competition.

I then decided to follow my passion for traveling and went to work on the Private Yachts for 3 years in Europe and the Caribbean both Sailing and Motor Yachts and even did a Atlantic crossing from the Caribbean back to Europe. Mainly worked as Sole Chef and catering to Charter Guest and Owners needs.

I am very passionate about what I do and cooking for people gives me a lot of satisfaction. Seeing them happy while they wine and dine makes me happy.

Cuisine Type:

Cape Malay, Fusion, Greek, Italian, Indian, Mediterranean, Mexican and South African.

Location:

Cape Town

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: R680 pp (excl. vat)

Booking requirement: 6 people minimum

3 COURSE

1ST COURSE

Venison Carpaccio

2ND COURSE

Stuffed Chicken, Sundried tomatoes, Whipped Ricotta, and Parmesan with braised Onions

3RD COURSE

Lemon & Lime Panna Cotta with Vanilla Crumble

Pairing recommendation. (To be purchased separately by the host prior to the event)

Merlot/Cab Franc

MENU 2: R750 pp (excl. vat)

Booking requirement: 6 people minimum

3 COURSE

1ST COURSE

Game Fish, Mint, Sesame, and Basil

2ND COURSE

Lamb neck, Jus, Carrot, and dukkha

3RD COURSE

Chocolate Fondant

Pairing recommendation. (To be purchased separately by the host prior to the event) Malbec/Shiraz/Merlot

MENU 3: R900 pp (excl. vat)

Booking requirement: 6 people minimum

5 COURSE

1ST COURSE

Mini Pancakes, Smoked Salmon, Chives & Creme Fraiche

2ND COURSE

Prawn Tartare

3RD COURSE

Beef Fillet with Seasonal veg, Jus

4TH COURSE

Yellowtail, Seared Banana, Pearl Couscous

5TH COURSE

Baked Cheesecake

Pairing recommendation. (To be purchased separately by the host prior to the event)

Pinot Noir/Greenacres Sav Blanc/Pinot Blanc

 

MENU 4: R980 pp (excl. vat)

Booking requirement: 6 people minimum

5 COURSE

1ST COURSE

Ceviche Spoon

2ND COURSE

Smoked Salmon wrapped Asparagus & Cream Cheese

3RD COURSE

Saffron Risotto

4TH COURSE

Lamb Shank, Potato Fondant with Seasonal Veg

5TH COURSE

Chocolate Fondant

Pairing recommendation. (To be purchased separately by the host prior to the event)

Sav Blanc/Pinot Blanc

 

MENU 5: R1250 pp (excl. vat)

Booking requirement: 6 people minimum

7 COURSE

1ST COURSE

Fig and Walnut

2ND COURSE

Ceviche

3RD COURSE

Dumplings with Broth

4TH COURSE

Ribeye with Vegetable Ragout and Jus

5TH COURSE

Seared Salmon and Creamy Dill sauce and Fennel

6TH COURSE

Lemon & Lime Panna Cotta with Vanilla Crumble

7TH COURSE

Cheeseboard

Pairing recommendation. (To be purchased separately by the host prior to the event)

St Laurent/Grenache/Pinot Noir

Sav Blanc/Melon De Bourgogne/Vermentino

 

 

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).

Your Details
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Children menu
Children under 12 will be charged half of the adult menu price. Main course & dessert (to be discussed with the chef).
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50% of the cost of the chosen menu for children under 12. A custom children menu can be arranged with the chef.

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Please note. For booking of 8 guests and more, your chef will need an assistant to help prepare, serve and make the whole experience go smoothly. The assistant will come at an additional fee which will be added to the invoice.
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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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