Chef Lungelo Masiza
CUISINE TYPE:
Classic French, Italian, Cape Malay, and South African dishes
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
Lungelo Masiza, also known as Chef Lungelo, is a skilled chef with over 17 years of experience in the hospitality industry. He worked at the Belmond Mount Nelson Hotel, where he learned important skills in managing kitchens, preparing food, and making pastries. He earned a Level 2 Diploma in Professional Cookery from City and Guilds and an International Diploma in Food Preparation from Capsicum and SA Academy. Chef Lungelo has worked at well-known places like Table Bay Hotel and Extreme Kwezi, where he learned different styles of cooking. He now runs his own business.
Location:
Cape Town
Cuisine Type:
Classic French, Italian, Cape Malay, and South African dishes.
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
MENU 1: R950 pp (excl. vat)
Booking requirement: 4 people minimum
CANAPÉS
Beetroot roulade with chevin, rocket and black pepper
Carrots roulade with chevin, carrots shots
STARTERS
Avocado Ritz, prawns, Marie Rose dressing, crispy iceberg lettuce
MAIN COURSE
Pan-fried Norwegian Salmon
with beluga lentil salads and artichoke velouté
Or
Filet de boeuf a la Richelieu- grilled beef filet, carrots puree, braised spinach and fine beans.
Parsley salad
DESSERT
Chocolate brownies
Berries ice cream and mixed berry compote
MENU 2: R650 pp (excl. vat)
Booking requirement: 6 people minimum
CAPE MALAY TASTING MENU
STARTER
Samosas Crisp pastry triangles filled with spiced beef, chicken, or vegetables, served with a mint-yogurt dipping sauce.
Dhaltjies (Chilli Bites) Deep-fried fritters made from chickpea flour, spinach, and chili, served with a tamarind dipping sauce.
MAIN COURSES
Cape Malay Bobotie
A traditional spiced minced beef or lamb dish with a creamy egg topping, served with yellow rice, raisins, and sambals.
OR
Pickled Fish
Kingklip or hake pickled in a fragrant turmeric and curry sauce, with a side of fresh salad.
OR
Denningvleis
Slow-cooked lamb in a rich tamarind and spice sauce, served with buttery roti.
SIDE DISHES
Yellow Rice with Raisins
Aromatic basmati rice cooked with turmeric, cinnamon, and a hint of sweetness from raisins.
OR
Chakalaka
A spicy vegetable relish made with carrots, tomatoes, onions, and green chilies.
DESSERT
Malva Pudding
A warm sponge cake soaked in a sweet caramel syrup, served with vanilla custard or ice cream
MENU 3: R950 pp (excl. vat)
Booking requirement: 6 people minimum
3 COURSE
STARTER
Beef Fillet Carpaccio
Served with fresh shredded lettuce, garlic aioli, shaved Parmesan, and a sprinkle of biltong dust.
MAIN
Pan-Fried Kingklip
Accompanied by a crispy potato croquette, tenderstem broccoli, and a turmeric-infused lemon butter sauce.
Or
Norwegian Salmon Wellington
stuffed with sautéed spinach, finely grated carrots, chopped chilies, and mint, cooked in butter.
Served with poached eggs, blanched asparagus, and a lemon dill sauce.
DESSERT
French Lemon Tart with Lemon Meringue, raspberry coulis, and mixed berry sorbet
MENU 4: R1150 pp (excl. vat)
Booking requirement: 6 people minimum
EXTRAVAGANT RAW BAR
Saldanha Bay Oysters
Served with Mignonette Dressing, Fresh Lemon, and Tabasco
Lightly Steamed Langoustines
Accompanied by Tomato & Fresh Horseradish Cocktail Sauce
Crab Claws
Paired with Fennel Chimichurri and Lemon Aioli
BBQ
From the Grill
Rib-Eye on the Bone
With Laquered Shallots and Salsa
MENU 5: R780 pp (excl. vat)
Booking requirement: 4 people minimum
STARTER
Salmon tataki
Norwegian salmon Tartare
Served with avocado mousse, horseradish
french cream
and candy beetroot salad
OR
Pesce crudo Tuna, andante olive, basil, lime dressing or
Cape Malay style Saldanha bay fresh mussels
Mini amagwinya
Or
Smoked salmon parcel
Poached prawns. Cream cheese & tomato salsa
Or
Seared duck breast. Celeriac puree. Candy carrots five spice jus
MAIN COURSE
Catch of the day
Olive mouse. Braised pear couscous. Beetroot puree
& chard grilled sweet corn.
Or
Seafood Penne Arrabbiata
Or
Beef Wellington
Seasonal vegetables, beef jus
Or
Beef stroganoff
homemade linguini
Or
Baby chicken supreme
Braised baby turnip. Baby candy carrots.
Sauteed spinach.
Or
Crusted lamb loin
Umngqusho (samp and beans) Baby corn chicken feet jus
Butternut puree. Chicken feet jus
Or
Ox cheek tortellini
Carrot puree Candy mixed nuts and pea shoots.
DESSERT
Cheesecake. Dark chocolate mousse.
Vanilla ice cream.
Or
Dark chocolate and hazelnut bar
Corona passion fruit syrup. Amarula ice cream
Or
Murostyle chocolate souffle.
Caramel ice cream.
or
Panna cotta with spiced plums.
Fruit salsa
or
Sticky ginger pudding
Yogurt sorbet. Orange zest. Pistachio praline.
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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