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Chef Sean Murove

CUISINE TYPE:
Health gourmet, Vegan, Pescatarian, Vegetarian, Middle Eastern, French

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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

Chef Sean believes that "eating is a necessity but cooking is an art" and that is why I aim at making every dish special and filled with love. I am an animal rights activist and vegetarian transitioning into a full vegan. All my dishes are vegetarian and vegan as I believe that I am part of something bigger than myself. I have worked in Zambia, Dubai UAE, and Victoria Falls and also had a 3-month stint in Phuket Thailand.

Location:
Cape Town

Cuisine Type:
Health gourmet, Vegan, Pescatarian, Vegetarian, Middle Eastern, French

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

ALL MEALS COME WITH COMPLIMENTARY infused water

Available flavours
Lemon balm and lime crush
Pomegranate and mint sparkle

MENU 1: 4 Course vegan menu (Dinner) at R650 pp / 3 course menu available at R550 pp

APPETIZER
Oven-baked coconut tofu on a bed of spicy sesame ginger bok choy, red cabbage jelly, and an okra chip

SOUP
Italian pea and basil veloute served with flax seed crackers and grated vegan mozzarella

ENTRÉE
Orange glazed fennel served on a bed of Pearl barley vegetable risotto with steamed kale and a Mediterranean aubergine salsa

MAIN
Pear Frangipane Tart, Macerated Grapes, Chocolate Salami and Rooibos crumble, Vanilla Ice Cream

DESSERT
Acai bowl topped with fresh fruit. Amazing finish to a delicious dinner

Wine pairing recommendation. (To be purchased separately by the host prior the event)
Sauvignon blanc or Prosecco

MENU 2: 2 course Lunch menu at R400/ 3 Course Dinner menu at R550 Vegan and vegetarian option available

APPETIZER
Goats cheese and red onion marmalade pasties on a bed of green pea pureè

ENTRÉE
Wild mushroom and asparagus risotto (D)

DESSERT
Plant based Blueberry vanilla gateaux

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

MENU 3: 2 course lunch and or Dinner at R500 pp

Mezzeh platter including fattoush, olives, Hummus, toasted garlic crostini, tabbouleh, chickpea ragu, freshly made Arabic flatbread, Arabian dates

MAIN
Wild mushroom and asparagus risotto

Wine pairing recommendation. (To be purchased separately by the host prior the event)
Sauvignon Blanc

MENU 4: 3 course dinner at R600 pp/ 4 course R700 pp

APPETIZERS
Nutty pearl barley and lentil salad on a bed of baby spinach and arugula with grilled marinated vegan mozzarella

SOUP
Lentil soup served with pita bread croutons, pumpkin seeds and chilli oil

ENTRÉE (Garden of Eden)
Asian marinated and seared bokchoy with sesame seeds on a bed of Cauliflower soubise, glazed baby carrots, pickled radish, steamed brocollini, baby marrow tips, charred baby corn, shiitake mushrooms

DESSERT
Beetroot jelly on a bed of coconut sand with a citrus carrot curd with lemon segments

Wine pairing recommendation. (To be purchased separately by the host prior the event)
Pinot Grigin

Your Details
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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.
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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.
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