Cuisine:
French, Italian, Asian, and South African
Location:
Pretoria and Johannesburg
Chef Siyabonga
About The Chef
With the passion and love for food growing up as a young boy, I made a constant decision after high school after completing high school to pursue studies and expand my knowledge in the hospitality field. After completing my National Diploma, I landed my first job as a Chef, which I was ecstatic about, and I ensured that I gave my all in each dish that I delivered. With hard work and persistence, years later I was appointed as a Head chef, and I have
never looked back.
I have had the privilege of working with some of Durban's well-recognized Chef’s such as Chef Manure, who is part of the giants in the industry that I aspire to be. I also had the privilege of developing a menu at the Antique Café restaurant which took an award for best-developed Menu in 2017. I took another step in my career for international exposure and worked aboard under the MSC line as a Head Chef which gave me exposure to the gastronomy world.
I brought all the international cooking ideas back to South Africa and landed a job in one of Cape Town’s best restaurants in Camps Bay named Bilbao as a Head Chef, which has been a great honor.
With 10 years of experience, my style of cooking has expanded over the years with an intense diversity when it comes to the preparation of my dishes, taste, and attention to detail.
Menus
MENU 1: R1050 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Shrimps
Sautéed deep-fried shrimps served with fondant potatoes ginger garlic wine & soya honey sauce
2ND COURSE
Pork Belly
Crispy glazed pork belly served with sweet butternut puree’, Mango salsa with grilled asparagus
MAIN COURSE
Risotto
Creamy mushroom & spinach risotto cooked in white wine and veggie stock served with prawn meats & parmesan shavings
DESSERT
Chocolate fondant served with vanilla beans Ice cream & coco crumble
MENU 2: R950 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Asian Crispy pork belly Boa Buns (2)
Pickled carrot, coriander, Asian slaw, caramelized red onions & red chili.
MAIN COURSE
Beef filet Mignon
Seared filet mignon served with port wine sauce, mashed potato, grilled onions caramelized carrot & asparagus
DESSERT
Canalized cheesecake
MENU 3: R1100 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Dumplings
Chicken, Beef, or pork steamed dumplings served with sweet chili soya sauce
2ND COURSE
Mussels
Creamy steamed baked mussels cooked white wine, garlic sauce with parmesan cheese & served with herb flatbread.
MAIN COURSE
Grilled Salmon Norwegian
Served with pumpkin pureé, beetroot gel, mini fish cakes with creamy garlic sauce and mash
DESSERT
Blueberry Crème Brûlée with caramelized brown sugar
MENU 4: R1200 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Deep-fried cauliflower (Vegetarian)
Crispy deep-fried broccoli lightly seasoned with sea salt served with sweet chili vegan mayo or pepper dew sauce
2ND COURSE
Bang Bang chicken & shrimp
MAIN COURSE
Lobster tail
Steamed lobster infused with garlic mint butter& herbs served with zucchini prawn stuffing roll with prawn bisque sauce
DESSERT
Vegan tart served with cream Frenchie custard & raspberries
MENU 5: R980 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Crudité’s
Carrot, cauliflower, radish, canned baby corn, mushrooms, cucumber & sour cream mayo
2ND COURSE
Couscous Salad
Couscous, cucumber, tomato, chickpeas, Edamame evoo, lemon juice, mint & cilantro
MAIN COURSE
Duck Breast
Seared duck breast served with port wine sauce caramelized carrot, Beetroot gel reduction & mash
DESSERT
Chocolate Mozart
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.
Follow Us
Got A Question?
Phone: (+27) 78 229 2839
Email: info@chefnguests.co.za