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Cuisine:
French, Italian, and South African

Location:

Pretoria and Johannesburg

Chef Melani

About The Chef

I have always been in love with and passionate about food. I was always in and around the kitchen and have been cooking since a very young age.

I grew up in Namibia and moved to South Africa in Highschool. After school, I attended Prue Leith Culinary Institute where I completed my Occupational Certificate Chef course, as well as my trade test. During my practicals, I worked at La Colombe and Aurum restaurants.

I started my own catering and baking business when I was around 17 and have been doing that full-time for the past few months following my graduation, while busy with a part-time course in business management at the Swiss Hotel School.

I look forward to serving you and your guests in an authentic experience.

Menus

MENU 1: R720 pp (excl. vat)

Booking requirement: 6 people minimum

BREAD
A selection of freshly baked breads with various flavored butters

STARTER
Caprese salad (tomatoes, mozzarella, and fresh basil with olive oil and balsamic glaze)

MAIN
Grilled rump with parmesan mashed potatoes, herb crumble, pickled red onion, and red wine jus

DESSERT
Baked, salted caramel cheesecake

MENU 2: R720 pp (excl. vat)

Booking requirement: 6 people minimum

AMUSE
Tomato and brie vol a vents with herb oil and microgreens

STARTER
Butternut ravioli in a brown butter sage sauce, with crumbled blue cheese and toasted peanuts

MAIN
Pan-seared lamb chops with crispy roast potatoes, carrot puree, charred tender stem broccoli, and lamb jus

DESSERT
Dark chocolate tart with a hazelnut cookie crust, whipped white chocolate ganache, and fresh raspberries

MENU 3: R750 pp (excl. vat)

Booking requirement: 6 people minimum

AMUSE

Tempura Prawn with homemade sweet chilli sauce

STARTER
Creamy Mussel pot with fresh coriander served with garlic butter flatbread

MAIN
Pan-grilled line fish, braised fennel, white wine, and butter sauce

DESSERT
Meringue nests with Chantilly cream, berry coulis, and macerated berries

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.
Your Details
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Please note: for bookings of 8 guests or more, your chef will need an assistant to help prepare, serve, and ensure the whole experience runs smoothly. The assistant comes at an additional fee, which will be added to your invoice. For larger bookings of 12 or more guests, your chef will confirm if more than one assistant is required.
Children menu
Children under 12 are charged half the adult menu price for a main course and dessert only. If you'd prefer a custom children's menu instead, this can be arranged directly with your chef and may be priced differently.
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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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