Should you be hosting a hand full of guests, I highly recommend a 3 / 5 course meal. Your private chef will provide the following services: doing the shopping, preparing and cooking of the meal as well as the serving of you and your guests.

Your choice of menu is entirely up to you, however should you require any help or guidance when putting one together you are welcome to choose from the list below.

Seafood BBQ’s, Sushi evenings as well as Thai / Moroccan themed dinners have proven to be popular amongst my previous clients.

Starters

Butternut and orange soup
With fresh bread

Red pepper soup
With fresh bread

Prawn Tian
Tomato, avocado and aubergine tower, topped with pan fired tiger prawns, finished off with sweet chilli sauce and basil pesto

Prawn twist
Paprika coated tiger prawns, pan fired and placed on avocado slices,
Topped with cashew nuts, feta and finished off with an oregano sauce

Deep Fried Camembert
Crumbed and deep fried, set on cranberry jelly,
Accompanied with a small salad and Melba toast

Smoked chicken salad
Selection of greens, smoked chicken, peppers, cherry tomatoes, blue cheese dressing

Lamb shank
Slow roasted lamb shank, with caramelized onion mash and pea puree

Tomato Tart
Tomato and aubergine tart, set on basil butter

Brie, pepperdew and onion marmalade tart
Puff pastry tart, served with small salad and balsamic reduction

Salmon
Seared salmon set on asparagus finished off with lemon butter

Prawn Salad
Served with orange butter sauce

Crayfish salad
With avocado, grapefruit and feta

Fresh Oysters
With red vinaigrette

Parma ham salad
Set on a bed of rocket, topped with parmesan shavings

Main Course

Beef fillet or Ostrich fillet
Accompanied by thyme flavored mushrooms, roast potatoes and parmesan and black pepper sauce

Accompanied by caramelized onion mash potato, stir fried vegetables and finished off with a blue cheese sauce

Rack of lamb
Herb crusted rack, set on a parmesan potato bake, accompanied by green beans and glazed carrots, finished off with a garlic and thyme sauce

Lamb shank
Slow roasted lamb shank, with caramelized onion mash, Roasted Vegetables in balsamic glaze and rosemary jus

Cajun Kingklip
Cajun crusted kingklip, set on green beans, carrots and finished off with oregano butter

Red pepper pesto kingklip
Kingklip topped with red pepper pesto, served with potato fondant, asparagus and lemon ailoi

Veal escalope
Pan fried, served with a lemon risotto and finished off with a parmesan and black pepper sauce

Springbok
Medallions set on butternut and sweet potato mash, finished off with a honey and soy sauce

Salmon
Salmon fillet, crusted with poppy seeds/sesame seeds, set on asparagus, finished off with lemon butter or oregano sauce

Stuffed Chicken Breasts
Stuffed with pepper dews and camembert, served on crushed baby potatoes with parmesan, green beans, honey flavored carrots,
Parmesan and black pepper sauce

Dessert

Panna Cotta
Vanilla bean panna cotta, set on berry couli, accompanied with a almond tuile

Chocolate fondant
Liquid centred chocolate pudding, served with ice cream and berry compote

Lemon/chocolate tart
Individual tarts, served with Chantilly cream

Bread and butter pudding
Home made served with custard

Chocolate nougat parfait
Served with poached pear

Vanilla Crème Brulee
Served with berry couli and tuile

Poached Pears
Poached in red wine, star anise and cinnamon, served with Chantilly cream and red wine reduction