Chef Vusi Mteshane
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 Mvuselelo Vusi Mteshane born and bread Kwamashu township. Studying Hospitality Management in Damelin. Worked at Cafe Gitano, Sibaya Casino Unilver, and went to Dubai where I became a Head Chef for Cafe Moka. Worked for Emirates leisure retail where I did the rugby sevens Opened a fine dining restaurant called Velvet. Went to the Taj hotel in India for six months where I gained a lot of exposure in Indian cooking and Indian spices. Became a The Group Executive Chef Of Aldar where I ran and managed 10 outlets with different cuisines. Came back to South Africa where I ran a 4* hotel and Antiques cafe. Love cooking for guests using top-of-the-range products and ingredients. My superpower is cooking, I am Chef Vusi.
Cuisine Type:
Morden Cuisines
Location:
Durban
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: R1085 pp (excl. vat)
Booking requirement: 4 people minimum
Table D’Hôte
Welcome Canapes and bubbly upon arrival
APPETIZER
Arancini
Stuffed risotto balls dressed with a creamy pesto sauce
MAIN COURSE
Potato crusted beef fillet pommel alli, exotic mushrooms, pea puree, and smoked bone marrow jus
OR
Grilled Norwegian Salmon with niçoise vegetables, beau blanc sauce with a dash of caviar
SORBET OF THE DAY
Chefs’ recommendation
DESSERTS
Mixed berry mini cheese dusted with Oreo crumbs
OR
Black and chocolate Nutella brownie with crème fraiche
MENU 2: R985 pp (excl. vat)
Booking requirement: 4 people minimum
Table D’Hôte
Welcome Canapes and bubbly upon arrival
APPETIZER
Prawn Ceviche Sliced prawns marinated in citrus, mixed herbs, mixed capsicum, topped with sliced avocado, and dressed with thousand island sauce
MAIN COURSE
Herbed Lamb chops, wild mushrooms duxelles stuffed cannelloni and dressed in jus
OR
Pan-seared Kingklip, pea butternut squash puree, grilled artichokes, and zucchini dressed with dill lemon butter sauce
SORBET OF THE DAY
Chefs’ recommendation
DESSERTS
Vanilla Crème brulee with fruit salsa
OR
Death by chocolate slice served with a scoop of vanilla ice cream
MENU 3: R885 pp (excl. vat)
Booking requirement: 4 people minimum
Table D’Hôte
Welcome Canapes and bubbly upon arrival
APPETIZER
Burrata Mixed wild tomatoes tossed in honey and aged balsamic vinegar and topped with sliced burrata cheese
MAIN COURSE
Pork chops, butternut puree, bacon fat, sprout, and mixed flowers
OR
Chicken fillet stuffed with bacon bits with truffle macaroni cheese with creamy pesto Sauce
SORBET OF THE DAY
Chefs’ recommendation
DESSERTS
Chefs Trio Baby beesting, chocolate brownie, and mini cheesecake
MENU 4: R785 pp (excl. vat)
Booking requirement: 4 people minimum
Table D’Hôte
Welcome Canapes and bubbly upon arrival
APPETIZER
Avocado And Quinoa Salad Mixed quinoa, mixed capsicum, and avocado and dressed with aged balsamic vinegar or a homemade vinaigrette
MAIN COURSE
Rib Eye steak with parmesan mash, exotic garden veggies and dressed with a rosemary butter sauce
OR
Tandoori chicken with spicy Mediterranean vegetables and dressed with raita
SORBET OF THE DAY
Chefs’ recommendation
DESSERTS
Vanilla Crème brulee with fruit salsa
OR
Trio mini éclair served with chefs cream
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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