Cuisine:
Asian and South African
Location:
Durban
Chef Yuri
About The Chef
As a young boy, I was always in the kitchen with my mother who had me as her "chief taster" ensuring her food was as tasty every time. Gave me the courage and will to try my hand at cooking. By the age of about 7, I had made my first curry with the guiding hand of my mother of course. Always loved the smell of good food and the sheer joy on someone's face when they have eaten the food I prepared. This is where my passion stems from, it is more than just a meal for me, more than just cooking or plating or dazzling the food on a plate. Food for me is an emotion, a journey and an experience all put forth on a plate to tantalize your senses. I feel that the food I make has a part of my soul in it which allows me to fully explain the plate and the flavors.
Menus
MENU 1: R1025 pp (excl. vat)
Booking requirement: 2 people minimum
4 Course
Greetings: Stonemill bread & beet butter
1st Course
Prawn salad. Brown butter Pan-seared prawns served with succulent salad vegetables and a mustard dressing
2nd Course
Cucumber water
3rd Course
Confit duck & carrot 3-ways (pickled, pan-seared & puree)
4th Course
Creme brulee, apricot jelly, vanilla ice cream & spun sugar
MENU 2: R1400 pp (excl. vat)
Booking requirement: 2 people minimum
5 Course
Greetings: Stonemill bread & beet butter
1st Course
Prawn & avo tower served with a spicy berry coulis
2nd Course
Watermelon granita
3rd Course
Pistachio crusted lamb rack served on a bed of salad
4th Course
Cucumber water
5th Course
Decadent Dark chocolate mousse, black sponge, white chocolate parfait topped with dark choc shards & candied orange slices.
MENU 3: R1500 pp (excl. vat)
Booking requirement: 2 people minimum
5 Course
Greetings: Stonemill bread & beet butter
1st Course
Apple carpaccio drizzled with a light vinaigrette
2nd Course
Lime jello
3rd Course
Bone marrow, mash potato, carrot 3-ways & pickled onion sauced with a velvety jus
4th Course
Cocoa shot
5th Course
Coffee opera cake served on a bed of chocolate and nut dust. Whipped caramel cream, raspberries and a whiskey, choc reduction
MENU 4: R1600 pp (excl. vat)
Booking requirement: 2 people minimum
5 Course
Greetings: Stonemill bread & beet butter
1st Course
Beef tartare, cured egg yolk, chili aioli & pickled radish
2nd Course
Raspberry jello
3rd Course
Smoked salmon wrapped in pasta and deep-fried, accompanied with beet slices, pickled mushroom & grilled sweet potato.
4th Course
Mint sorbet
5th Course
Chocolate creme brulee, tuile, whipped cream, served with a dark choc mousse cake
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.
Follow Us
Got A Question?
Phone: (+27) 78 229 2839
Email: info@chefnguests.co.za