Chef Rico
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
Born and raised in Johannesburg, Chef Rico Carlinsky loves working with farm fresh ingredients. Making charcuterie, loves lacto fermented vegetables. He believes food is more than a form of sustenance but should evoke emotion and memory.
He has worked as a chef for over 17 years and in some of SA's most luxurious hotels and lodges.
His food style is very whimsical but well thought out and always displays technical finesse.
Location:
Johannesburg and Pretoria
Cuisine Type:
Modern African, cosmopolitan, molecular and classic French.
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: R590 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Crisp smoked beetroot & white bean cannoli, dukkha spiced labneh
MAIN COURSE
Chicken & Mushroom galantine, leek puree, minted edamame & potato, with mustard velouté
DESSERT
Moist chocolate brownie, strawberry sorbet, raspberry & cayenne mousse
MENU 2: R680 pp (excl. vat)
Booking requirement: 4 people minimum
STARTER
Seared salmon, basil crème, roast onion tart, sesame parmesan tuille, apple & smoked paprika emulsion
MAIN COURSE
Lamb Shank, creamy orzo, charred baby vegetables & lamb jus
DESSERT
Cape brandy pudding, pistachio crème anglaise, vanilla ice cream & berry compote
MENU 3: R990 pp (excl. vat)
Booking requirement: 6 people minimum
AMUSE BOUCHE
Kingklip Ceviche cone
STARTER
Venison carpaccio with balsamic pearls, gin infused egg yolk, caper berries & micro greens
MAIN COURSE
Rib eye Steak, chimichurri, Squid ink pasta with clams sauce Napoli
CHEESE COURSE
Charred brie, parmesan foam, cracker crumble, fig preserve
DESSERT
Rose & buttermilk panna cotta, roasted pear with pecan crust & passion fruit syrup
MENU 4: R1800 pp (excl. vat)
Booking requirement: 4 people minimum
AMUSE BOUCHE
Smokey pancetta cone, baby mozzarella topped with balsamic caviar
STARTER
Salmon & kingklip crudo, caper berries, pickled red onion & crisp sago wafer
ENTREE
Crisp pork belly, charred cos lettuce, apple & gin puree
PALETTE CLEANSER
DIY Sorbet
MAIN COURSE
Free state wagyu, potato & truffle galette, butternut puree, edamame beans & miso beef jus
CHEESE COURSE
Brulé of camembert, wild fig preserve & cracker
DESSERT
Gold leaf cube of chocolate Cremieux, champagne & berry jelly, berry soil, blueberry mousse
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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