Cuisine:
Asian, Italian, French, and South African
Location:
Cape Town (all over Cape Town)
Chef Miyelani
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.
Menus
MENU 1: R780 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: R800 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: R800 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: R950 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: R980 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:
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.
Follow Us
Got A Question?
Phone: (+27) 78 229 2839
Email: info@chefnguests.co.za