Chef Neo
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
There are three things I love; good food, great wine, and even better service. This is the philosophy behind my approach to cooking.
My passion for food was cultivated in my childhood years. My fondest memories are of watching the likes of Gordon Ramsay, Siba Mtongana, and Nigella Lawson, amongst others, on the various food programs in those formative years.
It is my undeniable passion for food and wine that saw me enroll at the Prue Leith Culinary Institute; wherein I completed my Occupational Certificate: Chef (NQF 5) as well as my City & Guilds Advanced Diploma in Food Preparation. Significantly, a better duo than food and wine doesn't come to the mind; thus informing my completion of the Wine and Spirits Education Trust (WSET) Level 1 Certification.
Throughout my culinary journey I have had the privilege of working for award-winning Chef Wandile Mabaso, of Les Creatifs in Bryanston; as well as Michelin-starred Chef Jan Hendrik van der Westhuizen at his restaurant KleinJAN, in the Kalahari. It was at these notable establishments my love for and execution of fine dining was harnessed and richly developed.
Additionally, as is commonplace in the field of culinary arts, I traveled to the United States of America and had enriching experiences working in some of that nation's most coveted country clubs; one on the idyllic Cape Cod in Massachusetts as well as another in sophisticated, yet unpretentious Vero Beach, Florida. It was here where I honed my banqueting and event service execution skills.
Cuisine Type:
Contemporary, French, South African, Italian and American.
Location:
Pretoria and Johannesburg
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
Menus
MENU 1: R860 pp (excl. vat)
Booking requirement: 4 people minimum
Bronze
3 Course Menu
Bread
Artisanal bread and compound butters
Amuse Bouche
Chef’s Choice
Starter
Chipotle Marinated Kingklip
Turmeric cauliflower purée, grilled spring onion, accents of apple, caviar and dill
Pairing recommendation. (To be purchased separately by the host prior to the event)
Secateurs Chenin Blanc
Palate Cleanser
Lime & Passion Fruit Sorbet
Main Course
Mushroom & Spinach Stuffed Chicken Galantine
Confit baby potatoes, cumin carrot purée, grilled asparagus, balsamic honey roasted carrots, textures of beetroot and balsamic chicken au jus
Pairing recommendation. (To be purchased separately by the host prior to the event)
Lanzerac Chardonnay
Dessert
Vanilla Bean Panna Cotta
With accents of berry, vanilla crumbs, meringue kisses and vanilla honey sauce
Pairing recommendation. (To be purchased separately by the host prior to the event)
Jakkalsvlei La Perlé Rosé
Friandise
Chef’s Choice
MENU 2: R1650 pp (excl. vat)
Booking requirement: 2 people minimum
Silver
4 Course Menu
Bread
Artisanal bread and compound butters
1st Course
Pan-seared Scallops
Smoked cauliflower purée, olive mousse, pickled cauliflower and trout caviar
Pairing recommendation. (To be purchased separately by the host prior to the event)
Secateurs Chenin Blanc
1st Palate Cleanser
Grapefruit Granita and Tonic Foam
2nd Course
Pepper Crusted Beef Tongue
Textures of corn, garlic shimeji mushrooms, micros greens and beef au jus
Pairing recommendation. (To be purchased separately by the host prior to the event)
Beyerskloof Pinotage
2nd Palate Cleanser
Lemon & Pineapple Sorbet
3rd Course
Confit Duck Leg
Pomme Anna, blueberry and red cabbage purée, apple two ways, charred broccolini, pickled peppers, honey soy heirloom carrots, pomegranate jus
Pairing recommendation. (To be purchased separately by the host prior to the event)
Kanonkop Kadette Cape Blend
4th Course
Tarte au Citron
With meringue and study of berry
Pairing recommendation. (To be purchased separately by the host prior to the event)
Simonsig Satin Nectar
Friandise
Macaron and Hazelnut Truffle
MENU 3: R1150 pp (excl. vat)
Booking requirement: 4 people minimum
Gold
4 Course Menu
Bread
Artisanal bread and compound butters
1st Course
The Oyster Trio
Oysters three ways
Pairing recommendation. (To be purchased separately by the host prior to the event)
Krone Night Nectar Demi Sec
1st Palate Cleanser
Chai Granita
2nd Course
Grilled Salmon
Textures of Cauliflower, grilled asparagus, ginger confit, trout caviar and olive mousse
Pairing recommendation. (To be purchased separately by the host prior to the event)
Secateurs Chenin Blanc
2nd Palate Cleanser
Apple Sorbet with Foam & Yuzu ‘Caviar’
3rd Course
Rhas El Hanout Lamb Rack
Pomme Anna, brown butter butternut purée, glazed heirloom carrots, charred broccolini, grape tomatoes, caramelized onion quenelle, tuile and rosemary jus
Pairing recommendation. (To be purchased separately by the host prior to the event)
Waterford Antigo
Pre-dessert
Chef’s Choice
4th Course
Chocolate and Honey
Moist chocolate genoise, honeycomb, coffee gelée, chocolate mousse, raspberry caviar, and burnt honey sauce
Pairing recommendation. (To be purchased separately by the host prior to the event)
De Krans Moscato Red
Friandise
Macron and Nougat
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).
Copyright © {year} Chef & Guests
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