Chef Nikita Zoulis
CUISINE TYPE:
Mediterranean and Asian cuisine
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
My name is Nikita Zoulis. Food is in my blood, being Greek it is a massive part of my culture. Being a chef for me means creating a sensory experience from my imagination to your taste buds. I have been in the industry for well over 2 decades and I have loved every second. I have been fortunate enough to have worked with many celebrity chefs and for many celebrities, such as Eminem, foo fighters, Carlos Santana, Nickelback to name a few. I also had the pleasure of working With Chef Nikos Fotiadis who is a Michelin star chef in Greece.
Location:
Johannesburg & Pretoria
Cuisine Type:
Mediterranean and Asian cuisine
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: R750 pp (excl. vat)
Booking requirement: 6 people minimum
APPETIZERS
Goats cheese and butternut croquettes served with olive chutney
STARTERS
Giant Rabbit ravioli, served in a clear bone broth topped with a citrus gremolada and chilli oil
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Blacksmith, Barebones colombar
MAINS
Braised beef cheeks, finished in a butter and brandy jus, served with crispy potato puffs, and a curried carrot puree.
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Kanonkop Kadette
DESSERT
White chocolate and lemon rice pudding
Pairing recommendation. (To be purchased separately by the host prior to the event)
Tequila: Patron Blanco
MENU 2: R800 pp (excl. vat)
Booking requirement: 4 people minimum
APPETIZERS
Prawn and scallop ceviche, with a mango tiger’s milk
STARTERS
Cold Vietnamese rice noodle salad with katsu pork
Pairing recommendation. (To be purchased separately by the host prior to the event)
Soju
PALATE CLEANSER
Coconut and lime foam
MAINS
Schechuan pepper rolled rack of lamb, sticky rice, drizzled in a roasted plumb sauce.
Pairing recommendation. (To be purchased separately by the host prior to the event)
Flamed Absinthe
DESSERT
Compressed watermelon and strawberry panna cotta, with a feta Chantilly
PAIRING
Sambucca
MENU 3: R1300 pp (excl. vat)
Booking requirement: 4 people minimum
APPETIZERS
Grilled nectarines gel with burrata, white anchovies and marinated tomato
STARTERS
Truffle eggs 3 ways, poached egg with a spiced hollandaise and topped with caviar
PAIRINGS
Valdo prosecco
PALATE CLEANSER
Rose water and lemon zest Gelee
MAINS
Ribeye served with bone marrow butter, parsnip and vanilla puree, parsley oil and preserved lemons.
Pairing recommendation. (To be purchased separately by the host prior to the event)
Le riche richness
DESSERT
Mascarpone cheesecake, white chocolate crumble, dragon fruit compote, and a sesame tuille
Pairing recommendation. (To be purchased separately by the host prior to the event)
Cognac
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
Subscribe to our newsletter for the latest news, special offers and updates.
Follow Us