Chef Waahid Gabriels
CUISINE TYPE:
Cape Malay, Japanese, Indian, Moroccan, Italian, French, South African, British, American, Southeast Asian, Mediterranean.
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
Hello Salaam, I'm chef Waahid, a Bo-kaap native. Yes, my curry is amazing, and yes there's always a kosister in the mix somewhere lol. That's not all my cooking is though. Coming from a traditional cape Malay home, food was central to everything we did. The feasts we would have on birthdays, holidays and religious celebrations growing up nurtured my love for food.
With this love of food enrolled at the international hotel doing their advanced culinary arts diploma course. I furthered my training by completing culinary supervision and kitchen management course after obtaining my culinary arts diploma. With this, my food journey got taken to new highs. I got the opportunity to meet and work with celebrity chefs during my time at culinary school. This exposure to Buddy Valastro, Marco Pierre White, Jenny Morris, Reza Mohammad, Matt Preston, George calombaris, Adriano Zumbo, Neil Anthony only drove me more.
After graduating from culinary school and getting a job with food network chef Jenny Morris. I then got called to join the La-Mouetta team under chef Henry Vigour, in preparation for restaurant week 2019. I spent 2020 cooking in The Queen Victoria Hotel's Dash Restaurant under chef Chris Errusmus. After the covid19 outbreak, I decided that its time to offer my cooking skills as a service for the discerning guests looking for a bespoke experience.
Cuisine Type:
Cape Malay, Japanese, Indian, Moroccan, Italian, French, South African, British, American, Southeast Asian, Mediterranean.
Location:
Cape Town
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
MENU 1: R650 pp (excl. vat)
Booking requirement: 4 people minimum
3 COURSE MENU
STARTERS
Beef tartare, avocado, onion, olive, smoked ponzu dressing, parsley pesto, umami glaze, sweet potato crisp.
Or
Tuna carpaccio, soy sauce, wasabi aioli, Asian salad, kimchi purée
MAINS
Paprika charred tuna, tomato smoortjie, miso aioli, tomato and corn salsa, xo sauce
Or
Line fish, Cape Malay curry sauce, uiwe slaai, flaky Cape Malay rootie.
DESSERT
Malva pudding, saffron ice cream, vanilla cream anglaise.
Or
Chocolate mortjie, chocolate soil, chocolate, and coffee sabayon.
MENU 2: R600 pp (excl. vat)
Booking requirement: 4 people minimum
3 COURSE MENU
STARTERS
Butternut ravioli, fermented mushrooms, sage Bernaise, mushroom purée
Or
Potato carpaccio, crème fraîche mousse, pickled deep-fried mushrooms, hazelnut and caper berry relish, sweet potato crisp, thyme dressing.
MAINS
Line fish, Pom Anna, fennel salad, tomato smoortjie, coconut Velouté.
Or
Beef fillet, pom purée, asparagus, baby carrots, beef jus.
DESSERT
PEANUT BUTTER BOMB, banana mousse, honeycomb crunch, banana tuille coffee sabayon
Or
Selection of 3 South African cheeses, homemade seasonal jam, and crackers.
MENU 3: R850 pp (excl. vat)
Booking requirement: 6 people minimum
4 COURSE MENU
BREAD AND BUTTER
Ciabatta, whipped butter, marinaded olives
STARTERS
TACO 2.0
Line fish, Black Bean Purée, Charred Corn Salsa, Avocado, Chipotle Dressing.
Or
Pokémon
Grilled Swordfish, tomato smoortjie, sushi rice, coconut curry sauce.
MAINS
Heaven
Fillet steak, truffle umami sauce.
Or
Flavour bite
Peri peri chicken, Hokkaido milk bun, Herb salad.
DESSERTS
Ferrero parfait
Ferrero parfait, chocolate soil, banana mousse,coral tuile
Or
Eat and mess
Vanilla ice cream, chocolate soil, coffee pearls, orange chocolate espuma.
MENU 4: R900 pp (excl. vat)
Booking requirement: 4 people minimum
4 COURSE MENU
BREAD AND BUTTER
Focaccia bread topped with olives feta cheese and anchovy coupled with basil pesto and hummus.
Or
Hokkaido milk buns, Chicken liver pate, orange gel, whipped butter, garlic chips, deep-fried curry leaf.
STARTERS
Sashimi, ponzu dressing, truffle mousse, sweet potato crisp, mango gel, marinaded deep-fried mushrooms, and hazelnut sauce.
Or
Tempura prawns, Asian salad, miso aioli, wasabi gel, umami glaze.
PALLET CLEANSER
Citrus sorbet
Or
Mango lolly
MAINS
Line fish, tomato smoortjie, spicy valute, fennel salad.
Or
Paella, Argentine prawns, king clip, baby squid, deep-fried said tentacles, crispy deep-fried prawn heads, spicy basmati rice Herb salad.
DESSERT
Motjie cake, chocolate soil, coffee pearls, sweet coconut broth.
Or
Bonafie, dehydrated banana slices, doulce deluce, banana, caramelised white chocolate mousse, oat crumble.
MENU 5: R1500 pp (excl. vat)
Booking requirement: 2 people minimum
TAPAS MENU
Chose any 4-7
Boa boa
Boa bun, deep fried fish, Asian salad, xo sauce.
Umami croquette
Truffle and cheese croquettes, Parmesan aioli
Don Pablo
Nachos, ricotta mouse, umami relish, sashimi, Dounjan chilli sauce.
Line fish
Line fish, garlic lemon sauce, tomato relish, Asian salad, and thyme dressing.
Fillet steak
100g fillet steak, garam sauce, game fries
Poke
Sticky sushi rice, cold smoked salmon, tuna, smoked ponzu dressing, Lemmon grass, kimchi.
CTFC
Fried chicken, coleslaw, teriyaki sauce, Pom mouse, coral twill.
DESSERT
Malva
Malva pudding, rooibos ice cream, vanilla hazelnut creme anglaise, pistachio espuma
Ferrero parfait
Hazelnut parfait, chocolate soil, brandy snap, dolce mousse, hazelnut crémeux.
Sorbet
Peach sorbet, citrus salad, blueberry jel.
Split
Oat crumbles, burnt sultana purée, chocolate ice cream, vanilla ice cream, banana twill.
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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