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Chef Rayno Adlam

CUISINE TYPE:
Mediterranean 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

After my studies in 2008 I joined my dad and worked for him in his restaurant and that was an amazing stepping stone into this wonderful world of food and people. I worked on award winning game lodges, international movie sets and the past few years worked for an amazing group where I over saw three trendy restaurants. I love local produce and have high praise for the suppliers I use.

I love cooking an international cuisine with French techniques and local flavour.

Food is love and remember we all share roots

Location:
Johannesburg & Pretoria

Cuisine Type:
Mediterranean and 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: R350 pp

Booking requirement: 4 people minimum

STARTER
Caprese salad – heirloom baby tomatoes served with extra virgin olive oil, basil, buffalo mozzarella, toasted pine nuts and nasturtium

MAIN
roasted pork belly, pork and parmesan bitterballen, celeriac crème, maple glazed baby carrots, pickled baby beetroots, fondant baby potatoes, bone marrow stock and sunflower shoots.

Wine pairing recommendation. (To be purchased separately by the host prior the event)
Springfield sav/blanc.

MENU 2: R450 pp

Booking requirement: 4 people minimum
STARTER
Salt and pepper fried octopus and squid due served with cucumber, marinated fennel slaw, cilantro shoots and a pickled ginger aioli.

MAIN
Lamb loin poached in butter served with puff pastry disks, duxelle, chicken liver parfait, milk poached garlic nuggets, lamb jus and broccoli puree.

DESSERT
Coconut milk panna cotta served with toasted coconut shavings, honey roasted pineapple puree, dried pineapple, ginger crumble, tarragon and berries.

Wine pairing recommendation. (To be purchased separately by the host prior the event)
Wine paring – babylonstoren Chardonnay

MENU 3: R480 pp

Booking requirement: 4 people minimum
1st course
White wine and parsley poached mussels layered with house made pasta, curried aioli and watercress

2nd course
Marinated duck breast served with mushrooms, sage and lemon cauliflower mash, bok choi pesto, roasted parsnip puree and wild rocket shoots

3rd course
Local cheeses served with fermented melons and crackers.

4th course
Dark chocolate torte served with rosemary crumble, crème brulee, vanilla popcorn, dried berries and peanut butter gel.

Wine pairing recommendation. (To be purchased separately by the host prior the event)
Wine paring - Rack Malbec

MENU 4: R530 pp

Includes non-alcoholic drink pairings

STARTER
Roasted vegetables – charred long stem broccoli, baby marrow, marinated artichoke, apple balsamic glaze and romenesco. (contains nuts)

MAIN
Smoked aubergine steak served with roasted baby sweet potatoes, heirloom beetroot, spinach puree, macerated tomato verde, vegan aioli (chick pea) and sunflower shoots.

DESSERT
Coconut milk panna cotta served with toasted coconut shavings, honey roasted pineapple puree, dried pineapple, ginger crumble, tarragon and berries.

Wine paring – Secateurs chenin blanc)

MENU 5: R780 pp

1st course
Fragant zucchini and corn soup served with grilled ciabatta topped with pea puree and parmesan mousse

2nd course
Salmon sashimi served in a ponzu dressing, pickled mango, fresh thinly sliced jalapenos, mushrooms, black sesame seeds, and cilantro

3rd course
Palate cleanser – sorrel and berry granita with chardonnay frozen grapes

4th course
5 spiced ostrich loin served with dukkah, baby spinach puree, heirloom baby carrots tops, sherry jus and citrus hummus

5th course
Salad, roasted pear and candied pecan nuts, with blue cheese dressing, mustard shoots and baby leaves

6th course
Stone fruit terrine served with a blood orange sabayon with dried olives

Please Note: To guarantee the best service and experience, any booking should be made at least 48h before the desired date.

Your Details
Name and Surname
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Choose your menu
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Children menu
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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.
Date

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Number of guests
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Please note. For booking of more than 12 guests, your chef will need an assistant to help prepare and serve each course. The assistant will come at an additional fee which will be added to the invoice.
Time
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