Private Chef

Curried prawns with aubergines parmigiana, basil pesto

Fresh and confit tomato tartar, homemade chips

Linefish ceviche lime and coconut, mango salad

Linefish tartare leche del tigre

Gaspacho with golden croutons and raw vegetables

Grilled linefish sauteed vegetables and saffron beurre blanc

Grilled kingklip in courgette scales, homemade gnocchi and shiso dressing

Grilled linefish with venere rice, pak choi and jalapeño sauce

Prawns wrapped with tagliatelle and truffle sauce, watercress salad

Ravioli of prawns and mushroom, bouillabaisse vinaigrette

Rack of lamb, gratin dauphinoi, fine beans and rosemary jus

Pork belly with crackling, pak choi and home made truffled potato pure

Beef picania chimichurri, potato darphin and sauteed mushrooms

Tournedos rossini

Chicken filet filled with mushrooms in potato cage, sauteed spinach

Vanilla creme brulee with blueberry financier

Crêpes suzette

Pavlova with fresh fruits

Half cooked chocolate soufle, vanilla ice cream and berries

Lime granite with marinated honey and vanilla citrus fruits,

Floating canapes x3 (selection will be confirmed along with menu, so no dishes over lap)

Crayfish done on the fire with smoked avocado and jalapeno

Gazpacho served with focaccia

Fresh oysters - served traditionally or asian style

Charcuterie, local cheese, preserves, dips, pates, artichokes, olives (and many more) home baked breads ect.. luxury platters)

Fresh salads and sides to accompany one of the above selections

Seafood symphony of prawns, crayfish or squid, mussels, whole fish, and 5 side dish to accompany the selection

Traditional: turkey or chicken, gammon, roast lamb or beef, arancini balls, crispy duck fat potatoes, asparagus with hollandaise, green salad with orange vinaigrette, roast butternut and beetroot, string green beans (open to your suggestions) ,

Chocolate brownie and berry trifle or traditional trifle

Pavlova served with berries or summer passion fruit and pineapple, lemon curd and cream topped with sparkles, great for a celebration

Christmas cake or other (open to your suggestions)

Biltong and cheese platters - assorted game biltong (springbok, kudu, beef) with aged cheddar, gouda, and chili-infused cheeses

Mini braai broodjies - miniature versions of the classic toasted sandwich with cheddar, tomato, and onion grilled over the fire

Corn ribs with smoked paprika butter - sweetcorn quarters chargrilled until smoky, brushed with paprika-infused butter

Mini wors bites with mustard dip - bite-sized boerewors skewered and served with a tangy whole-grain mustard dip

Boerewors - traditional south african sausage, coiled and grilled to juicy perfection

Lamb chops with garlic and rosemary marinade - tender lamb cutlets marinated in olive oil, garlic, and rosemary

Whole grilled snook with apricot basting

Sticky bbq chicken wings - grilled wings glazed with a homemade sticky barbecue sauce featuring honey, soy, and smoked paprika

Malva pudding with amarula cream sauce - traditional south african sponge cake served with a warm custard flavored with amarula liqueur

Grilled pineapple skewers with honey and lime - sweet and tangy dessert, charred over the fire, drizzled with honey and a squeeze of lime juice

Koeksisters - syrup-soaked braided doughnuts for a sweet, sticky finish

Traditional trifle - layers of sponge cake soaked in sherry, custard, jelly, and fruit, topped with whipped cream and toasted almonds

Ceaser salad with olive croutons

South african chakalaka

Green salad

Bbq chicken wings

Beef sliders with smoked melted cheese

Grilled t-bone steaks

Grilled chicken thighs

Smoked sausage

Grilled lamb chops

Sundried couscous salad

Grilled vegetables

Garlic and butter bread

Roasted yellow corn

Fruit platter

Roasted beet carpaccio - citrus segments, baby rocket, toasted pistachios, balsamic reduction

Grilled asparagus and avocado tartine charred asparagus, smashed avocado, microgreens, and lemon zest on organic sourdough

Creamy carrot and ginger soup - garnished with coconut cream swirls and herb oil

Chilled cucumber and avocado soup with fresh dill, lemon, and a drizzle of chive oil

Smoky eggplant steak red wine reduction, smoked sweet potato purée, sautéed seasonal greens, and baby heirloom carrots

Pan-seared cauliflower steak - topped with chimichurri, served with sweet potato mash and roasted vegetables

Stuffed bell pepper - filled with herbed quinoa, roasted chickpeas, and a tomato coulis

Vegan chocolate tart - salted caramel, fresh raspberries, and coconut chantilly

Coconut panna cotta - topped with passion fruit coulis and fresh mint

Almond and orange cake glazed with dark chocolate, served with seasonal berries

Mini caprese skewers (cherry tomato, mozzarella, basil, balsamic glaze)

Blinis with smoked salmon, crème fraîche, and dill

Brie and cranberry phyllo cups

Zucchini fritters with tzatziki

Watermelon cubes with feta, mint, and balsamic reduction

Roasted red pepper and hummus crostini

Coconut shrimp with sweet chili sauce

Grilled halloumi with honey and thyme

Beef wellington bites

Wild mushroom and parmesan arancini

Spinach and ricotta stuffed phyllo pockets

Seared tuna tataki with soy glaze

Grilled lamb chops with mint pesto

Mini cheesecakes (strawberry, caramel, or chocolate)

Dark chocolate mousse cups with fresh berries

Lemon posset with shortbread

Chocolate-dipped strawberries

Herb-crusted roast lamb with mint yogurt dressing

Whole roast chicken with lemon, garlic, and rosemary

Moroccan spiced cauliflower steak (vegetarian option)

Honey-glazed carrots with thyme

Sweet potato wedges with a tahini drizzle

Wild rice pilaf with toasted nuts and dried cranberries

Caesar salad with a homemade dressing

Grilled corn on the cob with chili butter

Lemon posset with shortbread

Sticky toffee pudding with caramel sauce

Chocolate fondant with vanilla ice cream

Dark chocolate mousse with a hint of orange

Baklava with pistachio and honey

Classic cheesecake – with a berry compote

Tempura platter – assorted tempura-fried shrimp, seasonal vegetables (sweet potato, zucchini, mushrooms)

Gyoza dumplings – pan-fried pork or vegetable dumplings with a soy dipping sauce

Seaweed salad – marinated seaweed with a sesame-soy dressing and sliced cucumbers

Nigiri: maguro – fresh tuna nigiri. ebi – sweet, boiled shrimp. sake – salmon with a brush of soy glaze

Sashimi (slices of fresh fish): salmon, tuna

Maki rolls (traditional rolls) california roll – crab, cucumber, avocado. spicy tuna roll – tuna, spicy mayo, and scallions. vegetable roll – avocado, cucumber, and bell peppers

Miso soup – traditional miso soup with tofu, scallions, and seaweed

Pickled vegetables – japanese pickles, including ginger, radish, and cucumber, served alongside the sushi

Assorted mochi ice cream – mango, matcha, and strawberry flavors

Matcha cheesecake – light and creamy, topped with a dusting of matcha powder