Chef Tony McKay
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
“My Culinary Innovation and Excellence comes from years of experience in the kitchen, but still I would never trust a skinny Chef”
Cooking and working in the kitchen has been Chef Tony’s passion and dream since he was a young boy growing up in a small town in the northwest of England.
Following in his older brother’s footsteps and going into the hotel and restaurant industry was something Chef Tony wanted to do from a young age, before starting his college course in Hotel and catering he spent some time at the 5 star Metropole Hotel in London under Chef Jan where he had a baptism of fire in what the job he wanted to do was all about. All this did though was ignite his passion for a life in the kitchens.
In 1986 after passing his exams, London called and Chef Tony made his way south first joining the brigade of the Berkley Hotel which is the sister property to the world famous London Savoy, before being lured away a short time later to join award-winning and Michelin starred French chef Bernard Gaume at the Hyatt Carlton Tower hotel in Knightsbridge. Chef Tony spent almost 10 years various 5 star hotels in London.
In 1998 Chef Tony met his future wife a true “Boeremeisie” from South Africa who was living and working in London, after a while he packed up his chef’s whites and knives and moved to South Africa arriving on these shores in April 1999.
He started out at the iconic Mount Grace Hotel in Magaliesburg, after only about a year a regular guest at the hotel approached Chef Tony about leaving the hotel and joining him in a new restaurant he wanted to open, Chef Tony took this opportunity and moved to Krugersdorp to open My Table, Chef Tony was involved in the whole setup of the restaurant from sourcing crockery, cutlery, glassware and linen to interviewing and staffing both back and front of the house, creating the menu, sourcing the ingredients, training the chefs, and launching the new restaurant.
The family then relocated back to Centurion where Chef Tony took on the Executive Chef position at the well know Irene Country Lodge, this was the start of 16 years of relationship, not only at the Hotel but on the Iconic 127-year-old Irene Farm where Chef Tony oversaw both restaurants and the amazing deli shop as the General Manager
But his first love kept calling and after 16 years he went back to the kitchens to cook
Chef Tony’s passion lies in his desire to cook for people, whether it’s a simple wholesome home cooked meal or an intricate multi-course French gastronomic delight
Location:
Johannesburg and Pretoria
Cuisine Type:
Classical French, Mediterranean, traditional British/European
The Menu price includes:
• 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: R600 pp (excl. vat)
Booking requirement: 6 people minimum
A Shakespearean Journey
Salmon Macbeth
Oak-smoked Scottish salmon, on fried potato cakes, with a horseradish cream, salmon caviar, and roasted lemon oil
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Sauvignon Blanc/Dry Rose
~
Tartlet Hal, Prince of Wales
Creamy leek and bacon savoury tartlet, with a caramelized apple compote
~
Champagne and Strawberry Sorbet
~
Beef Fillet Romeo and Juliet
Medallions of Highveld beef with a duo of sauces, with creamy mashed potatoes, and roasted baby vegetables
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Cabernet Sauvignon
~
A Midsummer Night’s Dream
A chocolate-coated brandy snap basket filled with mead-soaked sponge, cheesecake cream, and fresh berries,
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Pinot de Laborie
MENU 2: R700 pp (excl. vat)
Booking requirement: 6 people minimum
Parisienne Dreams
Brie Cuit au Four
Enveloppé de bacon servi sur pain ciabatta grillé avec un sirop de noix et de canneberges
(Oven-baked brie wrapped in bacon served on toasted ciabatta with a walnut and cranberry syrup)
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Unwooded Chardonnay
~
Saumon Poêlé
Sur rouille à l'ail avec un filet d'huile d'olive au citron
(Seared salmon on garlic rouille with a lemon and basil olive oil drizzle)
~
Sorbet aux Fruit se Saision
(Seasonal berry sorbet)
~
Côtelettes d'Agneau, Purée de Pommes de Terre à l'ail, Mange Tout au Beurre, Jus d'Agneau
(Lamb cutlets, garlic mashed potatoes, buttered mange tout, lamb jus)
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Merlot or Cabernet Sauvignon
~
Tarte au Citron Glacée, Compote de Fruits d'été, Meringue Suisse
(Glazed lemon tart, berry compote Swiss meringue)
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
German Riesling
MENU 3: R700 pp (excl. vat)
Booking requirement: 6 people minimum
1ST COURSE
Thai Vegetable Spring Roll - spicy sweet chili sauce, roasted cashew nuts
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
unwooded chardonnay
2ND COURSE
Salmon Tartare - fresh and smoked salmon, avocado cream cheese mouse, tomato & chive emulsion
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
unwooded chardonnay/sauvignon Blanc
3RD COURSE
Mango Sorbet
4TH COURSE
Roasted Beef Fillet - Jack Daniels cream, fondant potatoes, wild mushrooms
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Cabernet Sauvignon
5th COURSE
Prosecco Strawberry Jelly - vanilla bean ice cream, seasonal berries, berry coulis, praline shards
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Prosecco/sparkling wine
MENU 4: R650 pp (excl. vat)
Booking requirement: 6 people minimum
1ST COURSE
Bocconcini - toasted ciabatta, black olive tapenade, basil pesto oil, roasted tomato fondue
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Dry Rose
2ND COURSE
Salmon & Crab Cakes - apple celery salad, candied walnuts, lemon peppered yogurt
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
unwooded chardonnay/sauvignon Blanc
3RD COURSE
Berry Sorbet
4TH COURSE
Slow Roasted Pork Belly - Chines 5 spice, cauliflower puree, honeyed carrots, pork jus
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Cabernet Franc
5th COURSE
Dark Chocolate Tart - chocolate crumb, chocolate ice cream, white chocolate sauce
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Pinot de Laborie
MENU 5: R450 pp (excl. vat)
Booking requirement: 10 people minimum
1ST COURSE
Roasted Vegetable Timbale – seasonal vegetables layered with feta cheese, reduced balsamic, fresh herb oil, roasted tomato fondue
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Dry Rose
2ND COURSE
Pan Fried Beef Fillet – rosemary and garlic fondant potatoes, sautéed greens and wild mushrooms, red wine jus
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Cabernet Sauvignon
3RD COURSE
Fresh Fruit Pavlova – seasonal fruits, meringues, sweetened cream, berry, and passion fruit coulis
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Red Muscadel
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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