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Chef Thamsanqa

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

I was born and raised in the small homestead of kwaNokweja in Ixopo, KZN. I'm a self-taught and self-motivated food revolutionist with extensive experience in the culinary and hospitality industries. Young, talented, and confident in my accomplishments in food expertise, event coordination, and service relations. I'm Devoted and completely committed to everything I put my heart and mind to, especially cooking. I'm still eager to broaden my culinary horizons and create more space for developing new and exciting dishes/recipes that will further promote and evolve African food to global standards.
I've worked with Beverly Hills Hotel, Garden Court East London, and Southern Sun North Beach. Also worked as a consultant Chef where I assisted in developing Views at 25, The Chairman Jazz Club, Tugela Valley Lodge, Ilawu Hospitality Group and currently working with Aura on Margate.
As the founder of Food Experts Company which has two other brand divisions being Shisanyama Shandisi & Chef Thami Kitchen Studio, I've also catered numerous private and custom events. Produced an online cooking show which was hosted by Mzokoloko. Also worked on a Food and Wine show with short and skinny from Master Chef SA.
As a result of my developmental work with food concepts, including the creation of my own multi-cultural South African cuisine, having influenced the hospitality and culinary industry of Durban including townships around KZN, I now incorporate my extensive work and knowledge in retail and distribution to help others who were born and raised in the small homestead of kwaNokweja in Ixopo, KZN
Cuisine Type:
Multicultural South African Cuisine fused with Cuisine around Globe
Location:
Durban, uMhlanga, Ballito, Mdloti, Pietermaritzburg, Margate

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

MENU 1: R750 pp (excl. vat)

Booking requirement: 6 people minimum

Harvest table – semi/mini buffet

Grazing Table
Range of Cheese, Biltong, cold meats, crackers, variety of seasonal fruits, nuts, cold meats
& assortment canapés

Starches & Veggies…
Sweetcorn infused steam Bread

Township Flair Chakalaka
Sautéed Mifino with butternut & Feta
Carrot & Coriander Salsa 

Off the coals…
Spiral Beef Boerwors

Ba-Bar-Que/Deja Vue!! Chicken Wings /thighs
Tenderised Beef Steak (T-bone steak/ Brisket/Short Rib)
Rosemary & Thyme Lamb lollipops /Lamb Ribs

Dessert
Peppermint Tart

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

Shiraz, Cabernet Sauvignon

MENU 2: R890 pp (excl. vat)

Booking requirement: 6 people minimum

Harvest table – semi/mini buffet

Grazing Table
Selection of Cheese, Biltong, cold meats, crackers, selection
of seasonal fruits, nuts, cold meats & assortment canapés

Starches & Salad
Choose any four
Grilled seasonal Veggies
Mifino butternut & feta
Veggie cous cous salad
Salad bowl greens with various condiments & dressings Carrot & Parsley/sweetcorn steam bread
Potato infused pap
Braai corn with chillies and feta
Veggie quinoa salad
Roasted potato salad
Bakers Basket of fresh Breads & Rolls
 

Off the coals…
Choose any four
Cola beef Ribs
Citrus –Cajun Prawns
Apple cider Pork Chops
Turkey Chops
Spiral beef Boerwors or mutton sausage
Tom-hawk Rib Eye Steak
Ostrich Steak
Herby Lamb Chops
Catch of the Day (whole Fish Braai-depends what’s fresh on the Market)

Dessert
Choose one
Malva pudding with warm citrus-mint homemade custard
Or
Fresh fruit salad & coulis
Or
Peppermint Tart

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

Shiraz, Cabernet Sauvignon, Dry White, Pinot Gris, Sauvignon Blanc

MENU 3: R690 pp (excl. vat)

Booking requirement: 6 people minimum

3 Course

Starter
Citrus & rooibos marinade Fish yase Durban, summer green leaves,
Tart Spread, Salsa & Potato crisp

Main Course
Sesame Peppered Crusted Beef Fillet Steak, creamy herby mash, Pease & Coriander Puree
Or
Pasta Ala Mifino & Mushrooms, Feta, Cherry Tomatoes (Vegetarian) 

Dessert
Berry tower

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

Moscato, Prosecco, Pinot Noir Zinfandel, Malbec, Shiraz.

MENU 4: R750 pp (excl. vat)

Booking requirement: 6 people minimum

3 Course

Starter
Robot Chicken Terrine, Mifino, coconut & porcini mushrooms mouse

Main Course
Dijon Herb Crusted Rack of Karoo Lamb, Beetroot mash, mint, ginger & carrots jus
Or
Green Veg Risotto, blue cheese & pepper dews (Vegetarian)
 

Dessert
Deconstructed peppermint tart

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

Pinot Noir, Chardonnay, merlot.

MENU 5: R850 pp (excl. vat)

Booking requirement: 6 people minimum

Harvest table – semi/mini buffet

Main Course
Butter Chicken curry simmered in cream sauce, Pease & Corn Basmati Rice
  Roast Leg of Lamb, Mélange seasonal Veggies
  Apple Cider Pork Chops. Thyme infused Potatoes
  Grilled Sweet Chilli Prawns or Whole Grilled Fish (Catch of the Day), Tabbouleh veg salad
  Pasta Ala Mifino

Dessert
Blue berry cheesecake

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

Pinot Noir, Chardonnay, Merlot, dry white, cabernet

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).

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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