Private Chef

Assorted canapes x5pp

Linefish ceviche lime and coconut, mango salad

Tuna tataki with deconstructed nicoise salad

Linefish tartare leche del tigre

Asian style carpaccio of linefish

Grilled linefish sauteed vegetables and saffron beurre blanc

Pan fried linefish with fresh tomatoes and shallots, marjoram and savoury basmati rice

Grilled kingklip in courgette scales, homemade gnocchi and shiso dressing

Grilled linefish with venere rice, pak choi and jalapeño sauce

Crêpes suzette

Half cooked chocolate soufle, vanilla ice cream and fresh fruits

Vanilla creme brulee with blueberry financier

Lime granite with marinated honey and vanilla citrus fruits, almond cake

Beetroot carpaccio with citrus and feta – thinly sliced roasted beetroot with orange segments, crumbled feta, and a drizzle of balsamic reduction

Smoked trout and herb mousse on crostini – lightly smoked trout blended with fresh herbs and crème fraîche, served on crispy crostini

Roasted butternut and thyme soup – a silky butternut soup infused with thyme, finished with toasted pumpkin seeds

Chilled cucumber and dill soup – a refreshing blend of cucumber, dill, and yogurt, served with a touch of lemon zest

Lemon-herb grilled kingklip with sautéed greens – lightly grilled kingklip drizzled with lemon-herb butter, served with sautéed spinach and new potatoes or lemon risotto

Wild mushroom and olive risotto – creamy arborio rice cooked with a medley of mushrooms, finished with olive oil and parmesan

Lemon posset with almond crumble – a silky lemon-infused cream dessert, served with an almond crumble for texture

Dark chocolate and raspberry tart – a rich chocolate tart with a fresh raspberry compote, served with a dusting of cocoa

Heirloom tomato & marula burrata salad – a mix of sun-ripened heirloom tomatoes, creamy burrata, wild-harvested marula vinaigrette, and toasted pumpkin seeds

Caprese skewer with balsamic glaze

Charred aubergine with macadamia & citrus – fire-roasted aubergine drizzled with a creamy macadamia dressing, served with fermented pineapple and toasted sesame seeds

Beetroot carpaccio with cashew cheese mousse, arugula, almond brittle and orange vinaigrette (v)

Griddled peaches, marinated mozzarella and prosciutto balsamic dressing

Herb-crusted beef fillet with umami butter – grass-fed beef with a crust of wild herbs and dried mushroom, served with creamy amasi mash, roasted garlic greens, and a red wine jus

Pan-seared linefish with rooibos-infused beurre blanc – served with millet pilaf, charred fennel, and preserved lemon relish

Herb crusted kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, caper sultana relish and green oil

Roast karoo lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and rooibos demi glaze

Whole roasted garlic cauliflower with goddess tahini dressing

Marula & honey panna cotta – a silky panna cotta infused with wild-harvested marula, served with a drizzle of fynbos honey and roasted hazelnuts

Rilled peaches with sorghum crumble & goat’s cheese mousse – sweet grilled peaches with a crunchy sorghum crumble, topped with a creamy goat’s cheese mousse and a drizzle of date syrup

Olive oil & orange semolina cake with rooibos syrup – a moist, golden semolina cake infused with citrus zest, drizzled with rooibos syrup, and served with whipped coconut cream

Summer berry tiramisu with a luscious mascarpone cream, infused with vanilla and a hint of baobab

Tortellini salad with tomatoes, basil pesto

Heirloom tomato & marula burrata salad – a mix of sun-ripened heirloom tomatoes, creamy burrata, wild-harvested marula vinaigrette, and toasted pumpkin seeds

Charred aubergine with macadamia & citrus – fire-roasted aubergine drizzled with a creamy macadamia dressing, served with fermented pineapple and toasted sesame seeds

Goat cheese crème brûlée with lamb's lettuce and apple dressing

Beetroot carpaccio with cashew cheese mousse, arugula, almond brittle and orange vinaigrette (v)

Burrata with pear, aged balsamic vinegar, wild rocket, salted pine nuts and pesto

Brie phyllo cups with blackberry and thyme

Griddled peaches, marinated mozzarella and prosciutto balsamic dressing

Rilled linefish with fennel & rooibos beurre blanc – lightly grilled, sustainably sourced fish with a velvety rooibos-infused beurre blanc, served with millet risotto and charred fennel

Herb crusted kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, caper sultana relish and green oil

Herb-crusted beef fillet with umami butter – grass-fed beef with a crust of wild herbs and dried mushroom, served with creamy amasi mash, roasted garlic greens, and a red wine jus

Roast karoo lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and rooibos demi glaze

Olive oil & orange semolina cake with rooibos syrup – a moist, golden semolina cake infused with citrus zest, drizzled with rooibos syrup, and served with whipped coconut cream

Marula & honey panna cotta – a silky panna cotta infused with wild-harvested marula, served with a drizzle of fynbos honey and roasted hazelnuts

Summer berry tiramisu with a luscious mascarpone cream, infused with vanilla and a hint of baobab

Rilled peaches with sorghum crumble & goat’s cheese mousse – sweet grilled peaches with a crunchy sorghum crumble, topped with a creamy goat’s cheese mousse and a drizzle of date syrup

Spicy prawn & miso corn soup – a silky miso-corn broth infused with african bird’s eye chili, topped with grilled prawns and crispy shallots

Yum woon sen -thai glass noodle salad with shrimp or (tofu), peanut chilli sprinkle, lime and mint dressing

Chilli lime prawn skewers with coriander mango salsa

Cape malay-style tuna tataki with rooibos ponzu – lightly seared, sustainably caught tuna with a tangy rooibos-infused ponzu sauce, pickled daikon, and sesame seeds

Fragrant lemongrass & coconut mussels – west coast mussels steamed in a creamy coconut-lime broth with fresh lemongrass, galangal, and coriander, served with grilled sourdough

Sesame-crusted tofu with baobab-soy dressing – crispy sesame-coated tofu served on a bed of asian greens, tossed in a citrusy baobab and soy dressing with toasted macadamias

Kimchi & sorghum pancakes with miso drizzle – savory pancakes made with fermented kimchi and ancient sorghum flour, drizzled with a miso-tahini dressing and topped with crispy shallots

Teriyaki seared trout, crispy salmon skin, trout caviar, leek risotto, green oil, charred asparagus with garlic

Five spice duck breast with butternut puree, pickled blackberry quinoa and bok choy

Charred miso cabbage with green tahini with quinoa and apricot seed sprinkle

Miso-glazed linefish with millet & charred greens – sustainably sourced fish, marinated in miso and citrus, served with a fragrant millet pilaf, bok choy, and pickled radish

Szechuan eggplant & cashew stir-fry – wok-seared aubergine in a fiery szechuan sauce, served with black rice and crispy cashews

Sesame-crusted beef fillet with ginger-sorghum jus – grass-fed beef with a black sesame crust, served with miso-roasted root vegetables and a ginger-infused sorghum reduction

Marula & coconut panna cotta – a silky panna cotta infused with wild-harvested marula and coconut, topped with a mango-ginger compote

Grilled pineapple with sorghum crumble & miso caramel – caramelized pineapple with a crunchy sorghum and nut crumble, drizzled with a miso-infused caramel sauce

Miso apple crumble with cinnamon and vegan vanilla ice cream

Sesame crusted tuna tataki with pickled radish and ponzu dressing

Chilli lime prawn skewers with coriander mango salsa

Pumpkin fennel soup with and butter poached prawn

Hake medallion with red pepper veloute

Cape malay spiced fish cakes – served with pickled cucumber ribbons, lemon-sorghum aioli, and a micro herb salad

Smoked trout & amasi crostini – house-smoked trout with herbed amasi crème, pickled red onions, and microgreens on a crispy sourdough crostini

Creamy coconut & lemongrass mussels – west coast mussels steamed in a fragrant coconut and lemongrass broth, served with grilled sourdough

Herb crusted kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, caper sultana relish and green oil

Pan-seared linefish with rooibos-infused beurre blanc – served with millet pilaf, charred fennel, and preserved lemon relish

Gochujang grilled salmon, pickled ginger jus, sweet pomme puree, orange sesame broccolini and edamame salad

Butter poached rainbow trout with cauliflower puree and garlic butter and caper sauce

Charred miso cabbage with green tahini with quinoa and apricot seed sprinkle

Miso apple crumble with cinnamon and vegan vanilla ice cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Grilled pineapple with sorghum crumble & rooibos ice cream – caramelized pineapple with a crunchy sorghum and nut crumble, paired with creamy house-made rooibos-infused ice cream

Marula-infused crème brûlée – silky custard infused with wild-harvested marula, finished with a perfectly crisp caramel top

Asian cucumber salad with sesame oil rice wine and toasted sesame seeds

Mushroom arancini with truffle aioli (v)

Springbok carpaccio with micro herbs, cashew mousse, macerated blackberries and a pomegranate and balsamic reduction

Pumpkin fennel soup with and butter poached prawn

Butter poached salmon with lemon butter caper sauce

Spiced butternut & baobab soup – silky roasted butternut soup with a hint of ginger and cinnamon, finished with a swirl of coconut yogurt and toasted pumpkin seeds

Crispy pan seared duck breast with an orange sauce, pumpkin puree and sweet potato crisps

Seared salmon, crispy salmon skin, trout caviar, lemon risotto, green oil, charred asparagus with garlic

Herb-crusted beef fillet with umami butter – grass-fed beef with a crust of wild herbs and dried mushroom, served with creamy amasi mash, roasted garlic greens, and a red wine jus

Moroccan roast lamb with eggplant purée and orange and fennel salad

Roast lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and rooibos demi glaze

Herb crusted kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, lemon caper beurre blanc and green oil

Pan-seared linefish with rooibos-infused beurre blanc – served with millet pilaf, charred fennel, and preserved lemon relish

Stuffed baby pumpkins with amaranth & spiced cashew cream – roasted mini pumpkins filled with a fragrant amaranth, wild mushroom, and kale stuffing, finished with a creamy cashew and smoked paprika sauce

Amarula infused créme bruleé with mascerated berries and vanilla ice cream

Chocolate malva pudding with caramel sauce and vanilla ice cream (gluten free)

Blueberry cheesecake with blueberry compote and blueberry gold dust

Rooibos pear tartin with vanilla ice cream

Grilled pineapple with sorghum crumble & rooibos ice cream – caramelized pineapple with a crunchy sorghum and nut crumble, paired with creamy house-made rooibos-infused ice cream

Mushroom arancini with biltong dip

Beetroot tataki with almond brittle, wild rocket and cashew cream

Moroccan meatballs with pomegranate glaze

Smoked trout blini with dill, herbed cream cheese dill and trout caviar

Goat cheese crème brûlée with lamb's lettuce and apple dressing

Oxtail croquette with chakalaka reduction

Short rib croquettes with paprika aioli

Kachumbari salad with heirloom tomato, sorghum and caramelised onion

Duck fat potatoes

Broccolini with maafe sauce

Caper basil and lemon and parmesan linguine with black pepper

Balsamic and honey roasted carrots with thyme

Tortellini salad with tomatoes, basil pesto

Hasselbeck roasted potatoes drizzled with cream cheese, a little pesto

Mzansi all seasons salad with roast pumpkin, apples, walnuts, kale rocket , goats cheese and wholegrain mustard dressing

Mudjadarra jewelled rice

Apple and fennel salad with pomegranate and lemon thyme dressing

Biltong salad with roast grapes

Spicy eggplant & miso tahini sauce

Beef fillet and mushroom purée

Herb crusted kingklip with blistered rosa tomatoes

Dijon and dill baked salmon trout

Bbq lamb chops with mint dressing

Lemon thyme chicken thighs

Caramelised cabbage steaks with spiced tahini and dried apricots

Chilli, lime, garlic and coriander marinade mediterranean halloumi skewers

Layered panna cotta with raspberry coulis

Amarula infused créme bruleé

Mauyu- baobab fruit creme anglase and lemon cake

Apple & blackberry crumble with vanilla creme anglaise