Chef Quinton
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
With a deep passion for culinary artistry and a commitment to delivering exceptional dining experiences, I've had the privilege of working in some of South Africa's most esteemed kitchens. My journey began at Black Bamboo, where I cultivated a strong foundation in modern cuisine and honed my skills in creating innovative dishes.
I later moved to the picturesque Franschhoek Valley, joining Chef Kyle Norris at La Petite Ferme and Le Franschhoek Hotel and Spa. Here, I mastered the art of showcasing local flavors and sustainable ingredients, creating menus that celebrated South Africa's rich culinary heritage while delivering unforgettable guest experiences.
My career reached a pinnacle with a stint at the prestigious Tswalu, a luxury destination renowned for its exclusivity and commitment to excellence. This experience expanded my expertise in fine dining and refined my ability to curate bespoke culinary moments in extraordinary settings.
Driven by creativity, precision, and a love for the craft, I aim to inspire others through innovative cuisine, mentorship, and an unwavering dedication to the culinary arts
Cuisine Type:
Mediterranean, vegetarian, and South African.
Location:
Pretoria and Johannesburg
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
MENU 1: R660 pp (excl. vat)
Booking requirement: 6 people minimum
DASSIESFONTEIN MENU
STARTER
Seared Ox tongue carpaccio/ Lacto Fermented Apple coleslaw/ Brandy-Soakedcret mustard sauce/ Popped amaranth
Pairing recommendation. (To be purchased separately by the host prior to the event)
Oak barrel Rose
OR
Smoked Snoek Croquette/ Apricot glaze/ Pea Spinach crepe/ Micro Green salad
Pairing recommendation. (To be purchased separately by the host prior to the event)
young Chardonnay
MAINS
(Choose 1)
Cape Malay Cured Venison/ Pickled beetroot spiral/ Honey garlic carrot puree/ Layered Potato/ Cranberry Jus
Pairing recommendation. (To be purchased separately by the host prior to the event)
Red blend or Pinotaige
OR
Grilled Chicken Thigh / Mushroom puree/ Preserved Peppadews/ Herbed Millet/ Coconut lemon reduction
Pairing recommendation. (To be purchased separately by the host prior to the event)
Wood barrel Chenin Blanc
DESSERT
Amarula Malva Pudding/ Crème Anglaise/ Roasted Apricot / Shortbread Crumb
OR
Chocolate Fondant/ Tonka Bean Ice Cream/ Fermented blueberries
Pairing recommendation. (To be purchased separately by the host prior to the event)
Muscat wine
MENU 2: R680 pp (excl. vat)
Booking requirement: 6 people minimum
FRUIT INSPIRED MENU
AMUSE BOUCHE
Venison Croquette/ Preserved Apricot/ Crandberry Gel/ Micro Salad
Pairing recommendation. (To be purchased separately by the host prior to the event)
Wood Barrel Rose
STARTER
Butternut “Tuna”/ Cucumber and Dill salad/ Hemp powder/ African Ginger Dashi/ CBD Shot
Pairing recommendation. (To be purchased separately by the host prior to the event)
Chenin Blanc
MAIN
Citrus cured salmon/ Cold pressed beetroot bisque/ Stuffed peppers/ seared asparagus/ orange pearls/ quinoa fennel salad/ Lemonade coral
Pairing recommendation. (To be purchased separately by the host prior to the event)
Wood Barrel Chardonay
OR
Grass fed beef fillet/ Honey pomogranite glaze/ Micro carrots/ Pickled pine needles/ pomme duchee/ Mushroom biltong/ herbed pesto
Pairing recommendation. (To be purchased separately by the host prior to the event)
Pinot Noir or Red Blend
DESSERT
Deconstructed lemon berry cheese cake/ pink lemonade mousse/ lemon mixed berry/ cheesecake macaroon/ elderflower and White chocolate crumb/ fresh berries
Pairing recommendation. (To be purchased separately by the host prior to the event)
Chenin blanc
MENU 3: R680 pp (excl. vat)
Booking requirement: 6 people minimum
FYNBOS MENU
STARTER
Venison/ Beef Tartar/ Buchu oil/ Lacto fermented red onion marmalade/ Silverbush Lavash
OR
Cape Mountain Sage Chicken Ravioli/ Split beurre blanc sauce/ Charred leek oil
Pairing recommendation. (To be purchased separately by the host prior to the event)
Wood barrel Rose
MAINS
Snow Bush seasonal fish/ Coastal Seaweed Yogart Foam/ Herb oil/ Honeybush puffed rice
Pairing recommendation. (To be purchased separately by the host prior to the event)
Chardonay
OR
Slow Cooked Butternut/ Spinach and Asparagus sauce/ Almond and Mint Pellargonuim crumb/ Honey Fermented Ginger gel
Pairing recommendation. (To be purchased separately by the host prior to the event)
Chenin Blanc
DESSERT
Apricot Coral Cake/ Nutmeg Pelargonuim Sauce/ Brandy Soaked Cherries/ Shortbread crumb
OR
Asyn Pudding/ Vanillia Ice cream/ Raison and Mint Pelargonuim Gel/ Ginger crumb
Pairing recommendation. (To be purchased separately by the host prior to the event)
Muscat
MENU 4: R680 pp (excl. vat)
Booking requirement: 6 people minimum
VEGETARIAN MENU
STARTER
Watermelon Carpachio/ Beetroot Spiral salad/ Cape malay dip/ ginger and Carrot puree
OR
Baked Camenburt/ Pickled Vegtables/ Olive Melba/ Pistachio Snap/ Shallot marmalade/ Raison gel
Pairing recommendation. (To be purchased separately by the host prior to the event)
Chenin Blanc or a Late harvest Chardoney
MAIN
Wild Mushroom aranchini/ Truffle cauliflower puree/ Preserved wild mushroom/ waldorf salad/ Herb oil
Or
Wood fired Butternut/ burnt shallots/ spinach and broccoli split sauce/ Toasted pumpkin seeds
Pairing recommendation. (To be purchased separately by the host prior to the event)
Wood barrel Rose or Chardoney
DESSERT
Lemongrass yogurt pannacotta/ Rose gel/ lavender shortbread/ wild honey merginue/ peach caviar
Or
White Chocolate Mousse/ Orange Gel/ golden leaf Tuiles/ Preserved orange skin
Pairing recommendation. (To be purchased separately by the host prior to the event)
Muscat
MENU 5: R680 pp (excl. vat)
Booking requirement: 6 people minimum
VEGETARIAN BRAAI MENU
BREAD
Roosterkoek with fynbos butter
STARTER
Beetroot and apple salad with lemon feta dip and toasted sunflower seeds
Or
Roasted Pepper and Pineapple soup with pineapple salsa
MAIN
(Choose 4)
Roasted Cauliflower with chimichurri
Smoked Butternut with Morogo
Rooibos and Honey Glazed Aubergine with morocan spiced carrots
Herbed Yogurt sauce
Mushroom Jus
Pap and Sheba (On Table already)
Roasted potatoes
Pairing recommendation. (To be purchased separately by the host prior to the event)
Young Rose or Wood barrel Chardoney
DESSERT
Malva Pudding/ Rooibos ice cream/ Apricot gel
Or
Kalahari Cheese platter with preserves
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).
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