Cuisine:
French, Italian, African, and Asian.
Location:
Johannesburg and Pretoria
Chef Tefo
About The Chef
Tefo started his culinary journey at Toadburry Hall in 2017 as a Chef de' Partie and also worked at various restaurants in Johannesburg. At a later stage of his career, he then went into the catering field to learn the aspects of mass catering. After working at Webber Wentzel and Hogan Lovells, and traveling parts of Hong Kong & Vietnam, he came back home to start his own journey. One can easily describe his work as a Morden Fusion of Asian, African & French.
Menus
MENU 1: R700 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Herbed chicken croquette served with a sweet chili sauce and Crispy greens.
MAINS
Seared salmon with potato scales, served on a bed of Butternut and Cauliflower Puree, complemented by green oil seasonal vegetables.
DESSERT
Milk-Tart served with fresh Berries and toasted nuts.
MENU 2: R700 pp (excl. vat)
Booking requirement: 6 people minimum
PRE-STARTER
Oysters served on a bed of bubbling dry ice.
STARTER
Ostrich Tataki served with a Chimichurri Styled Naartjie sauce.
SORBET
Mixed Berry Sorbet
MAIN
Duck Breast served with wild mushrooms and glazed orange glazed carrots.
DESSERT
broken lemon tart served and shortbread dust berries.
MENU 3: R780 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Crocodile Carpaccio served with Seaweed Pearls and Mango cuts.
MAIN
Beef Fillet served with a puff pastry stuffed with Creamy mushrooms, black Truffle Shavings and seasonal veggies. Complemented by a Jus.
DESSERT
Cheese cake and Panna cotta layers, complemented with a Vanilla mousse.
MENU 4: R650 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Trout Roulade stuffed with herbed cream cheese, crispy greens and grilled apricot slices.
MAIN
Chicken Supreme served with a Sauvignon reduced herbed sauce, Creamy Mash Potato and seasonal veggies.
DESSERT
Matcha Panna cotta served with an Apple sauce and puff pastry shaving.
MENU 5: R1250 pp (excl. vat)
Booking requirement: 4 people minimum
STARTER
Teriyaki Marinated Crumbed Tofu served with beetroot and spicy Truffle drips.
SORBET
Mixed Berry Sorbet
MAIN
Wagyu steak served with Bok choy and Apple slices, complemented by elephant ears-mushrooms.
DESSERT
Simple Louisiana Berry Tart, the way Nana made it.
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