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Cuisine:

French, Italian, Mediterranean, Asian, and South African

Location:

Durban

Chef Themba

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.”

 

MENU 1: R750 pp (excl. vat)

 Booking requirement: 10 people minimum

3 COURSE MEAL (FRENCH)

STARTER
Prawn bisque
Served with fish, mussels, prawn, crispy squid heads, toasted baguette and saffron aioli

MAIN
Beef wellington
Beef fillet, wrapped in Parma ham, mushrooms and puff pastry served with potato fondant, tender stem broccoli and beef demi glaze

DESSERT
Coffee crème brulee
Poached pear, honeycomb, caramel sauce, milk sorbet

MENU 2: R850 pp (excl. vat)

 Booking requirement: 6 people minimum

PROGRESSIVE ZULU HERITAGE MENU

Smoked chevon terrine (goat meat)
My mum’s vegetarian, whipped goats cheese and soy-red wine vinaigrette

Smoked Beef short rib
mushroom samp ‘risotto’, study of onions, beef jus

Amasi panna cotta
Seasonal berries, popped sorghum and lemon curd

MENU 3: R750 pp (excl. vat)

Booking requirement: 10 people minimum

BRAAI MENU
Chakalaka: a proudly south African spicy vegetable relish

Potato, wholegrain mustard, gherkins and shaved biltong

MAINS
Rosemary-honey and garlic lamb chops
Aged beef steak with chimichurri
Whole fish served with lemon butter
Chicken thighs and drumsticks with creamy Prego sauce

SIDES
Pap/ Steamed bread
Broccoli and cauliflower bake
Buttered sweetcorn

DESSERT
Malva pudding with custard

MENU 4: R1400 pp (excl. vat)

Booking requirement: 6 people minimum

4 COURSE MEAL (ASIAN)

FIRST COURSE
Tempura of prawns
Pickled cucumber and Siracha mayo

SECOND COURSE
Gochujang-glazed pork belly
Carrot-ginger puree, nahm jim sauce, crackling

THIRD COURSE
Wagyu beef
Sticky rice, puk choi and exotic mushrooms, ponzu sauce

FOURTH COURSE
Lime-coconut cheese cake
Poached Pineapple, exotic syrup, passionfruit sorbet

MENU 5: R1450 pp (excl. vat)

Booking requirement: 6 people minimum

7 COURSE (AROUND THE WORLD)

BREAD COURSE
Warm bread of the day, olive oil and aged balsamic

CRAYFISH TAIL
Charred sweetcorn and deshelled peas, crispy pancetta and prawn bisque

DUCK BREAST
Carrot-ginger puree, beetroot marmalade, orange jus

PALATE CLEANSER
Pineapple and coconut sorbet

GOCHUJANG PORK BELLY
Baba ganoush puree, nahm jim dressing, crackling

HERB CRUSTED LAMB LOIN
Potato fondant, pea puree, rosemary jus

LEMON TART
Seasonal berries, crushed meringue, orange sorbet

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.
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Please note: for bookings of 8 guests or more, your chef will need an assistant to help prepare, serve, and ensure the whole experience runs smoothly. The assistant comes at an additional fee, which will be added to your invoice. For larger bookings of 12 or more guests, your chef will confirm if more than one assistant is required.
Children menu
Children under 12 are charged half the adult menu price for a main course and dessert only. If you'd prefer a custom children's menu instead, this can be arranged directly with your chef and may be priced differently.
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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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