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Cuisine :
African, French, and South African

Location:
Johannesburg and Pretoria

Chef Rico

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.

Menus

MENU 1: R750 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: R870 pp (excl. vat)

Booking requirement: 6 people minimum

STARTER
Smoked salmon, torched cos lettuce,
gremolata dressing & crisp onions

MAIN COURSE
Rack of lamb, with fondant potato,
minted root vegetables, artichokes &
olive tapenade

DESSERT
Creme Brule, raspberry gel, burnt
chocolate soil

MENU 3: R1620 pp (excl. vat)

Booking requirement: 6 people minimum

AMUSE BOUCHE
Kingklip Ceviche cone

STARTER
Smoked duck prosciutto, black cherry compote, pickled cucumber & unleavened bread

MAIN COURSE
Charred West coast crayfish with shrimp & fennel
risotto & crisp Parma ham

CHEESE COURSE
Phantom forest goats camembert, strawberry & balsamic salsa, verjuice jam & sago cracker

DESSERT
Trio of cubes
Lemon & Naartjie, Dark chocolate & macadamia,
Blueberry & mint

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
Pork belly, charred cos lettuce, apple & gin puree

PALETTE CLEANSER
DIY Sorbet

MAIN COURSE
Free state Angus Fillet, 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:

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

20% surcharge fee
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 20% surcharge fee for bookings made in less than 48 hours.

30% surcharge fee
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).

Minimum number of people required
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.
Your Details
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Children menu
Children under 12 will be charged half of the adult menu price. Main course & dessert (to be discussed with the chef).
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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.

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Please note. For booking of 8 guests and more, your chef will need an assistant to help prepare, serve and make the whole experience go smoothly. The assistant will come at an additional fee which will be added to the invoice.
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Booking Fee
Please note that a 5% booking fee of the total amount will be added to the quote.
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