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Chef Miyelani Mathebula

CUISINE TYPE:
Asian, Italian, French, 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

Miyelani Mathebula who is known as Chef Miya is a qualified vibrant and goal driven chef. He is a self-taught and hard working chef With over 12 years in the experience and have worked in different establishment all around South African such as Val de vie polo club, pearl valley golf estate, peninsula hotel, holiday inn, serving under some of the countries top chefs, he is your go-to guy for all foodies. He's ambitious, hardworking and commercially driven chef who strive to build a successful business career in the food industry and culinary world. He has passion for great food and enjoys cooking mouth-watering dishes.

Location:
Cape Town (all over Cape Town)

Cuisine Type:
Asian, Italian, French, South African

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: 10 people minimum

SOUTH AFRICA BRAAI

 

AS WE WAIT FOR THE MEAT TO BRAAI

Beef curry vetkoek

Bacon-Wrapped Jalapeño Poppers

Prawn salsa

 

MEATY MAINS

lamb chops

Pork chops

Beef steak

Classic beef boerewors

Chicken thighs

 

IT IS NOT A BRAAI WITHOUT SIDES

Mavele Pap

Sweet chili corn

Chakalaka

Roasted Veggies

Tangy mayo potato salad with bacon bits

Greek the African way

A garlic butter-filled baguette or ciabatta

Pappizza

 

SWEET TREAT

Malva pudding

Vanilla Ice cream

 

MENU 2: R700 pp (excl. vat)

Booking requirement: 6 people minimum

From Cape water

 

STARTER

Pan-fried calamari served on a bed of zest fresh micro herbs salad

 

MAIN

Pan-fried line fish served with mushed peas, cauliflower puree, and herbed lemon butter sauce

 

DESSERT

Chef’s trio of desserts

Wine pairing recommendation. (To be purchased separately by the host before the event)

Chenin Blanc

 

MENU 3: R700 pp (excl. vat)

Booking requirement: 6 people minimum

Karoo in the city

 

STARTER

Venison carpaccio with wild rocket salad, red pepper puree, grilled shallots cauliflower puree topped with parmesan shavings.

 

MAIN

Grilled ostrich fillet topped with blue cheese and peppercorn sauce, served with butter mash and veg.

 

DESSERT

Chef’s trio of desserts

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

Bordeaux, Cabernet Sauvignon or Merlot

 

MENU 4: R850 pp (excl. vat)

Booking requirement: 6 people minimum

African table

 

ON THE TABLE

A garlic butter-filled baguette or ciabatta

Beef curry vetkoek

Greek the African way

Nun bread

 

MAINS

Oxtail stew

Chicken curry

Prawn curry

Grilled chicken

Lamp stew/curry

 

SIDE

Chakalaka

cabbage

Atchar

Cream spinach

 

STARCH

Samp

Savory rice

Mash potatoes

 

SWEET TREAT

Malva pudding

Vanilla Ice

 

MENU 5: R900 pp (excl. vat)

Booking requirement: 6 people minimum

Dine with us

 

HORDERVES

Cranberry Brie Bites

Bacon-Wrapped Jalapeño Poppers

Antipasto Bites

Mixed bruschetta topped with cold meats and cheese.

Crispy Cheese Twists

Shrimp Cocktail

 

STARTER

Fresh tuna carpaccio with a green mango, avocado, and granadilla

 

MAINS

Chef’s Perfect grilled Prime steak cut served with char-grilled baby carrots, crushed new potatoes, baby spinach leaves with Johnny Walker infused mushroom sauce.

 

DESSERT

Chef’s trio of desserts

 

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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