Chef Onkutlwile Motlhale
Private Chef In Pretoria
Get to know me better
Elevated Cuisine is my forte, I try to push the envelope as a creative chef and give a culinary experience that clients will keep in their memories.
I am a professionally trained Chef, I've graduated from the prestigious culinary capsicum studio.
I have used my skills in high end establishments such as the Suntime-Square in Menlyn Maine.
And a restaurant Wood & Fire which have pushed me in the kitchen to offer clients one of a kind Culinary experiences.
More about me
For me, cooking is...
My passion is gourmet cuisines as that's the standard Thats the type of culinary experience I try my all in the kitchen to strive for.
I learned to cook at...
Training - Capsicum Culinary Studio. Chef - Wood & Fire offers a elevated gourmet cuisines and pushed in the kitchen. Chef - Suntime-Square Menlyn.
A cooking secret...
I like using simple ingredients and using them with care and respect to create dishes that are mouth watering and you can eat with you're eyes.
My menus
Civiche
Mediterranean Chicken with Coconut Rice and baby-tomatoes, dried tomatoes
Creamy white wine Muscles with Pasta
Dessert Island
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Rissoto green Pea (herb Sauce) Parmesan Shaving
2 starter, 13-20 pax ( R1300 + Labour R300 = R1600)
Fettuccine Pasta with Capsicum sauce and fresh summer Tomatoes and dried tomatoes for texture
1 light course meal for +- 13 to 20 people ( R600 + Labour R300 = R900
Coconut rice with cucumber noodles
Buffalo Teriyaki wings
Brisket served with beef bourguignon sauce and Green Salad
3 main course items + - 13 to 20 pax ( R 2000 + Labour R3 00 = R2 400)
Dessert Island to die for
4 items , 13 - 20 people (R1500 + Labour R300 = R1800
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Basil Pesto Bruchetta with Mushroom Ragoue & Pita Bread with Tzatziki and Feta Dip
Cous Cous with broccoli Tabbouleh
Basil Penne Parmasana Chicken Pesto
Dessert Island
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Mixed Chicken Kebab
Parmesan Tuiles Served with Duxelle and Parmesan shavings
Black pepper crusted duck beast, lemon & Rosemary honey glazed carrots, baby marrow, pickled red onion with broccoli and green beans. With a capsicum sauce &Apple Slaw served with In-house suace & Coconut Rice with Cucumber Noodles
Dessert Island
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Tempura Prawns on a bed of cucumber disk served with micro-greens and In-house Sauce
Deep fried Halumi Cheese with Rosemary Honey
3 starter, 3-20 pax ( R1300 + Labour R400 = R1700)
Parmesan Tuiles Served with Duxelle and Parmesan shavings
Home Made steamed Mini Steamed buns (beef patties and Mini Veggie Steamed buns Burger) Served with Avo-Mayo
Minced Chicken Kebab served with dipping Sauce
2 light first course meals 13 - 20 pax ( R850 + R400 = R1250
PROTEIN 2 Briskets
Deboned Leg Of Lamb
Mixed Portions Chicken ( Teriyaki , Lemon and Herb, Peri - Peri Mild
Stir Fry (Green Beans, Mixed Onions, baby marrow, sun dried tomatoes, thyme+rosemary, roasted baby potatoes)
Glazed baby carrots
Green Salad (Cucumber Noodles, fresh green salad leafss, baby summer tomatoes, sun dreidel tomatoes , Mixed Capsicum peppers)
Apple Slaw served with In-house suace
Chicken wings
9 main course items + - 13 to 20 pax ( R 2880 + Labour R400 = R3280)
Dessert Island
Decadent brownies served with vanilla ice cream
1 cheese cake
Curtis with berry sauce served with Chantelle cream
Beach Sand Mercarated biscuit crums
4 items , 13 - 20 people (R1500 + Labour R400 = R1900
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Steamed burger Buns (Vegan and Meat)
Tempura Prawns With Sweet Potatoes and Normal Potatoe Wedges with Special Sauces
Tonkatsu Pork Crisp with a Side salad
Yakitori with Grilled Veggies
Dessert Island
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Lettuce, Mexican Chicken taco cheese wraps
Shrimp Enchiladas
Tapas Mexican (Gormet)
Dessert Island
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Civiche
Mediterranean Chicken with Coconut Rice and baby-tomatoes, dried tomatoes
Creamy white wine Muscles with Pasta
Dessert Island
View full menu
Rissoto green Pea (herb Sauce) Parmesan Shaving
2 starter, 13-20 pax ( R1300 + Labour R300 = R1600)
Fettuccine Pasta with Capsicum sauce and fresh summer Tomatoes and dried tomatoes for texture
1 light course meal for +- 13 to 20 people ( R600 + Labour R300 = R900
Coconut rice with cucumber noodles
Buffalo Teriyaki wings
Brisket served with beef bourguignon sauce and Green Salad
3 main course items + - 13 to 20 pax ( R 2000 + Labour R3 00 = R2 400)
Dessert Island to die for
4 items , 13 - 20 people (R1500 + Labour R300 = R1800
View full menu
Basil Pesto Bruchetta with Mushroom Ragoue & Pita Bread with Tzatziki and Feta Dip
Cous Cous with broccoli Tabbouleh
Basil Penne Parmasana Chicken Pesto
Dessert Island
View full menu
Mixed Chicken Kebab
Parmesan Tuiles Served with Duxelle and Parmesan shavings
Black pepper crusted duck beast, lemon & Rosemary honey glazed carrots, baby marrow, pickled red onion with broccoli and green beans. With a capsicum sauce &Apple Slaw served with In-house suace & Coconut Rice with Cucumber Noodles
Dessert Island
View full menu
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