Chef Vuyani Nkwali
CUISINE TYPE:
Global & Contemporary Cuisine
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 name is Vuyani Nkwali, a young and talented chef who is passionate about the food industry, the culinary arts and always looking for new opportunities and challenges to grow.
I obtained my City & Guilds Diploma in Food Preparation and Cooking in 2011 from the Institute for Hospitality Education (SA) in Cape Town.
Over the last 10 years, I have worked in Cape Town, Durban and Port Elizabeth in both private households and service restaurants assuming the roles of Commis, Sous, and Head Chef.
With my background in graphic design, plating is something I place extensive of effort into, ensuring that the guest is pleased with not only the taste of the food but the visual aesthetic additionally.
I look forward to share my knowledge and passion for food through experiences and with the guarantee of memories for all.
Cuisine Type:
Global & Contemporary Cuisine
Location:
Gqeberha (Port Elizabeth)
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: R1050 pp (excl. vat)
Booking requirement: 4 people minimum
7 Course Tasting menu
WELCOME DRINK
*Client’s choice
1ST COURSE
Arancini with spicy Tomato Relish & Herb Oil
2nd COURSE
Middle Eastern spiced Lamb Ribs with roasted Garlic Yogurt & Tabbouleh
3rd COURSE
Buttery Chili & Herb Prawns
PALATE CLEANSER
*Chefs choice
4th COURSE
Roasted Bone Marrow with Onion Soubise
5th COURSE
Dukkha spiced Beef Fillet with Smoked Compound Butter
6th COURSE
Thai Pulled Pork Spring rolls with Prik Nam Pla sauce
7th COURSE
Tres Leches, Reinvented (Pina Colada) - Sweet
MENU 2: R680 pp (excl. vat)
Booking requirement: 6 people minimum
BRAAI MENU
Braaibroodtjie fingers
Onion Bhaji with Mango Salsa & Coriander cream cheese
MEATS
Boerewors skewers with tomato relish
Chicken Kebab with chimichurri
Spiced Lamb chops
Tomahawk Steak (off the bone)
SIDES
Crusted Pumpkin Wedge
Charred sweetcorn and herb Salad
Chunky Greek salad
SWEET
Mini hertzoggies
Koeksisters
Fruit skewers
MENU 3: R750 pp (excl. vat)
Booking requirement: 6 people minimum
5 Course Menu
WELCOME DRINK
*Client’s choice
STARTERS
Sesame prawn toast with pomegranate rubies and pickled mustard seeds
Bacon and mushroom arancini with spicy tomato relish and micro-Arugula
PALATE CLEANSER
*Chefs choice
MAINS
Citrus-cured Line Fish with Mediterranean risotto, grilled zucchini, baby brinjal & spiced chickpeas.
Dukkha spiced Beef fillet with Root Vegetable Boulangère, Tenderstem Broccolini with gremolata salad.
DESSERT
Sticky toffee pudding with tin roof ice cream and dried fruit preserve
MENU 4: R580 pp (excl. vat)
Booking requirement: 6 people minimum
3 Course Menu
WELCOME DRINK
*Client’s choice
STARTER
Pancetta, parmesan and Baby string beans, wrapped in a buttery puff pastry served with a silky Dijon hollandaise sauce.
PALATE CLEANSER
*Chefs choice
MAIN
Surf and Turf, of panko and coconut crumbed Prawn tail with succulent grilled beef fillet. Served with a cauliflower puree baby carrots & onion petals.
DESSERT
Chocolate 3 ways: Chocolate sponge cake, Chocolate mousse and Chocolate ice cream, with toffee sauce, soft clouds of Meringue and seasonal fresh berries.
MENU 5: R550 pp (excl. vat)
Booking requirement: 8 people minimum
BRUNCH/HIGH TEA MENU
(This is a customizable menu which can be selected by client)
DRINKS
Mimosas & Bellini's
SMORGASBORD
Yogurt and muesli cups
Cut fruit/fruit salad
Croissants
Danishes
Muffins breads
Charcuterie
Teatime sandwiches
tartlets
Wraps
Tarts
Cupcakes
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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