Chef Themba Mngoma
CUISINE TYPE:
French, Italian, Spanish, Asian and Contemporary South African
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 Themba is an all-rounder fine-dining chef with an eye for detail, He spent 3 years in a five-star hotel in London sharpening his craft, leading an international brigade of chefs as sous chef in London remains one of his fond memories.
Themba has been working as a private chef for many years and cooked for celebrities and high-profile clients, he also cooked at prestigious events such as Taste of Durban and Franschhoek Uncorked, he also appeared on reality television shows such as KwaMamkhize and Our Perfect Wedding, he also cooked curated dinner for Real Housewives of Durban.
Chef Themba also works as a consultant chef, he has opened 2 restaurants in Durban as a consultant chef which involves menu writing, costings, and staff training, he is also doing private cooking classes, he also hosted Progressive Heritage Dinner as part of putting his heritage food in global scale.
“People should embrace hosting their celebrations in the comfort of their homes, it creates beautiful lasting memories.”
Cuisine Type:
French, Italian, Spanish, Asian and Contemporary South African
Location:
Durban
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
MENU 1: R600 pp (excl. vat)
Booking requirement: 4 people minimum
Italian inspired
NIBBLES
Assortment of cheese and cold meats, artisanal bread, olives and preserves
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Graham Beck Bliss Nectar NV
MAIN
Roasted chicken ballantine, exotic mushrooms pearl barley risotto, wilted cavolo nero and thyme jus
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Anura Chardonay
DESSERT
Vanilla panacotta, lemon curd, basil syrup, crushed meringue and strawberry sorbet
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Krone Night Nectar MCC
MENU 2: R650 pp (excl. vat)
Booking requirement: 4 people minimum
STARTER
A study of cauliflower Multiple preparation of cauliflower, spiced mango with crispy squid tentacles
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Wine: Bukettraube Cederberg
MAIN
Braised Beef Short rib, chives mash potatoes, wilted spinach, baby carrot, onion petals and rosemary jus
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Wine: Tamberskloof Syrah
DESSERT
Chocolate and espresso tart, vanilla ice cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Wine: Boplass Cape rugby port
MENU 3: R750 pp (excl. vat)
Booking requirement: 4 people minimum
STARTER
Butter poached prawns, tomato risotto, asparagus and pancetta
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Hamilton Russel Vinyard Chardonay
MAIN COURSE
Duo of lamb Herb crusted lamb loin, spinach stuffed with braised shoulder, smoked aubergine, baby carrot and charred onion, potato pave and lamb jus
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
“The Tin Mine” Zevenwatch
DESSERT
Vanilla crème brulee, poached pears, honeycomb and caramel ice cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
“wine masters” NLH, Nederberg
MENU 4: R750 pp (excl. vat)
Booking requirement: 8 people minimum
STARTER
Cobb Salad: Chicken breasts, avocado, sweetcorn, bacon, blue cheese, tomato and Cajun dressing
MAIN COURSE
Rosemary and garlic rack of lamb, Butter chicken curry, Soy-honey glazed pork belly with puffed crackling, Grilled fish of the day with lemon beurre blanc
Sides
Savoury basmati rice, Roasted young vegetables, Yellow potato wedges
PLATED DESSERT
Espresso and chocolate tart with vanilla ice cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Anura Chardonnay, Anura Malbec, Cabernet sauvignon, Bubbly of choice
MENU 5: R1200 pp (excl. vat)
Booking requirement: 2 people minimum
French inspired
1st course
Artisan Bread and Amuse bouche
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
L’Ormarins, Brut
2nd course
Duck terrine with citrus micro salad and red wine-soy vinaigrette
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Nitida Pinot Noir
3rd course
Prawn bisque, orzo and broccolini tops
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Rudi Schultz “Skeleton Bay”
Palette Cleanser
Lemon and mint sorbet
4th course
Pork belly, smoked aubergine puree, ginger-chilli gastrique, puffed crackling
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Anura Malbec
5th course
Wagyu Sirloin, exotic mushrooms, charred young onions, cauliflower espuma, café au lait sauce
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Le Rich Reserve Cabernet Sauvignon
6th course
Coffee crème brulee, honeycomb, vanilla ice cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
“Wine master” Nobel Late Harvest, Nederberg
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).
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