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Chef Rical Stuart

CUISINE TYPE:
Classic French and English cuisine with a modern take and trending elements.

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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

I'm a talented and innovative young chef born and raised in the south suburbs of Durban, I'm a bit rough around the edges but always keep it professional.

I'm always willing to go the extra mile for my clients and always strive for service and quality excellence.

I've worked at two hotels on Durbans Promanade, Suncoast Towers and The Elangeni, I've done a lot of private events for corporate clients and have managed a little coffee café, recently I've hit the streets of Durban with food trailer and I'm currently the Sous Chef at an establishment in Umhlanga.

Location:

 Durban North, Durban South, Umhlanga, Hillcrest, Westville, Kloof.

Cuisine Type:

Classic French and English cuisine with a modern take and trending elements.

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: R450 pp

Booking requirement: 5 people minimum

STARTER
Cold rare filet mignon slivers on bruschetta, red onion, blistered rosa tomatoes, balsamic reduction
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Meriot

MAIN
Miso glazed sesame seed crusted salmon, red onion marmalade gel fluid, ginger aioli slaw, micro greens
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Chenin Blanc

DESSERT
Tart citron, red berry caviar, red berry sorbet, Italian meringue 

Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Muscat

MENU 2: R400 pp

Booking requirement: 5 people minimum

STARTER

Bone marrow, bruschetta ,butter
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Cabernet Sauvignon 

MAIN
Duck breast, pommes fondant, orange gel fluid, dehydrated orange, baby carrot mousse, jus
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Pinot Noir 

DESSERT
Brown butter cups, praline, burnt almond ice cream
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Sauvignon Blanc 

MENU 3: R650 pp

Booking requirement: 5 people minimum

STARTER
Panko prawns, creamy polenta, garlic foam, parmesan crisp
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Chenin Blanc

SOUP
Butternut soup, caramelized bacon, cayenne 
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Rose 

ENTREE
cous cous and cheese stuffed chicken roulade, parsley butter mash, parsley foam
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Port

MAIN
Coq au vin, garlic naan flatbread
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Pinot Noir 

DESSERT
spiced pumpkin slab, pumpkin meringue, cinnamon and caramel gelato
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Shiraz

MENU 4: R650 pp

Booking requirement: 5 people minimum

STARTER
Risotto balls stuffed with mozzarella, Italian tomato sauce, basil
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Meriot

SOUP
French onion soup, bruschetta 
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Merlot

FISH COURSE
White line fish and salmon crudo, citrus and dill vinaigrette, table soy, avo mousse 
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Sauvignon Blanc 

MAIN
Deboned lamb shank shepherds pie, carrot gel fluid, peas
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Cabernet Sauvignon

DESSERT
Lemon posset ,whiskey cream pie
Wine pairing recommendation.(To be purchased separately by the host prior to the event)
Chardonnay

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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Chef Name
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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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Address
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Special Requirements
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Confirmation of Fully equipped Kitchen and Dinnerware
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Got a discount code?
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Booking Fee
Please note that a 3% booking fee of the total amount will be added to the quote.
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