Chef Khira Du Rand
Chef At Home In Cape Town
Get to know me better
I’m dedicated to elevating the dining experience through a profound appreciation for quality ingredients with a commitment to nutrition and health.
A professionally trained chef, I've honed my skills at Belly of the Beast and the Bailey. With a professional chef's diploma in hand, I've primarily served under the esteemed Luke Dale-Roberts Group, contributing to iconic establishments like The Potluck Club and Salon. Now, I offer private chef services and run my own restaurant pop-up brand called Rabbit.
Get in touch with me! Let’s chat, and I’d love to create a personalized menu for you according to your preferences and the food you love.

More about me
For me, cooking is...
It’s about creating memorable moments and bringing people together, connecting them through the universal language of food.
I learned to cook at...
Capsicum studio followed by Belly of the Beast, The Bailey, Potluck Club, Salon
A cooking secret...
Humbly cooking from the heart
My menus
Honey glazed kitka with togarshi, seaweed butter
Line fish tataki/sashimi, ponzu, sesame mayo, herbs
Prawn tortellini, tomato dashi broth, chilli oil
Freshly made pasta with a white wine mussel cream
Olive oil cake, vanilla ice cream, whiskey maple
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Focaccia, whipped butter flakey salt
Pan seared eggplant ‘capacio’, roasted tomatoes, onion mayo, ponzu, basil, Parmesan
Miso glazed roast cabbage, whipped feta, vierge, herbs
Wild mushroom gnocchi, mushroom cream veloute, brown butter sage
Freshly made gnocchi, thyme roast tomato sauce, olive oil, basil, Parmesan
Pavlova, yogurt cream, seasonal fruit
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Charred aubergine dip topped with jammy onions, toasted seed and olive oil
Labneh, sumac marinated heirloom tomatoes, basil oil
Homemade focaccia
Charred broccoli, brown butter and tahini
Fillet topped with a vibrant chimichuri
Whole roasted cauliflower, cauliflower cream topped with Parmigiano Reggiano
Mediterranean style salad with charred nectarine
Hasselback style potatoes, lemon creme fraiche and fresh chives
Choux bun, dark chocolate, strawberry Chantilly, vanilla ice cream
Pumpkin pie, granola crumb, vanilla ice cream, bourbon maple
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Fresh bread and spiced butter
Seared tartar, sweet onion xo, parmesan
Pancetta wrapped asparagus, seared salmon & caper dressing
Fillet, brown butter mushroom sauce, herbs, hasselback potato
Freshly made pasta with a white wine mussel cream
Paradelle, corn veloute, pan seared line fish and roast baby tomatoes
Steak au poivre (pepper cream sauce), pomme (potato) puree, petit poi (peas and pancetta)
Spiced caramel apple tartatin, vanilla ice cream
Crepe suzette, buttery orange sauce, vanilla ice cream
Cookies and cream
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Sesame crusted tuna taco, pico de gallo, corriander and lime dressing
Smashed cumber salad with chilli crunch dressing, toasted sesame
Char grilled broccoli, tahini emulsion
Grilled miso kashmiri brinjal flat bread, mint yoghut, lime pickle onions, tahini dressing, herbs & crispy onions
Line fish, black rice, thai curry broth, herb salad
Cauliflower steak, cauliflower cream, peanut and lime leaf xo
Sumac rose roasted strawberries, yoghurt cream, pistachios
Pumpkin pie, vanilla ice cream, maple
Ice cream of your choice, chocolate crumb, toasted coconut and dulche de leche
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Focaccia, babaganoush flakey salt
Burata salad, herbs and seasonal marinated tomatoes
Steak with mushrooms and brown butter sauce
Hassle back potatoes, crème fraisce and chives
Asparagus, tahini cream, nut crumb, confit onions
Eaton mess, berry coullis, meringue
Burnt basque lemon cheesecake
Gluten free chocolate olive oil cake, vanilla ice cream
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Honey glazed kitka with togarshi, seaweed butter
Line fish tataki/sashimi, ponzu, sesame mayo, herbs
Prawn tortellini, tomato dashi broth, chilli oil
Freshly made pasta with a white wine mussel cream
Olive oil cake, vanilla ice cream, whiskey maple
View full menu
Focaccia, whipped butter flakey salt
Pan seared eggplant ‘capacio’, roasted tomatoes, onion mayo, ponzu, basil, Parmesan
Miso glazed roast cabbage, whipped feta, vierge, herbs
Wild mushroom gnocchi, mushroom cream veloute, brown butter sage
Freshly made gnocchi, thyme roast tomato sauce, olive oil, basil, Parmesan
Pavlova, yogurt cream, seasonal fruit
View full menu
Charred aubergine dip topped with jammy onions, toasted seed and olive oil
Labneh, sumac marinated heirloom tomatoes, basil oil
Homemade focaccia
Charred broccoli, brown butter and tahini
Fillet topped with a vibrant chimichuri
Whole roasted cauliflower, cauliflower cream topped with Parmigiano Reggiano
Mediterranean style salad with charred nectarine
Hasselback style potatoes, lemon creme fraiche and fresh chives
Choux bun, dark chocolate, strawberry Chantilly, vanilla ice cream
Pumpkin pie, granola crumb, vanilla ice cream, bourbon maple
View full menu
Fresh bread and spiced butter
Seared tartar, sweet onion xo, parmesan
Pancetta wrapped asparagus, seared salmon & caper dressing
Fillet, brown butter mushroom sauce, herbs, hasselback potato
Freshly made pasta with a white wine mussel cream
Paradelle, corn veloute, pan seared line fish and roast baby tomatoes
Steak au poivre (pepper cream sauce), pomme (potato) puree, petit poi (peas and pancetta)
Spiced caramel apple tartatin, vanilla ice cream
Crepe suzette, buttery orange sauce, vanilla ice cream
Cookies and cream
View full menu
Chef Khira's reviews
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