Chef Tee
I studied at Johannesburg Culinary and Pastry School and have 4 years’ experience in the restaurant and catering business. I am a foodie, food lover, food nerd and feel cooking connects me to people. French and Afro fusion cuisine is my passion which requires a lot of technique, which I enjoy!
Cuisine Specialities: French & Afro Fusion
Menu 13
Standard Package
(R650 p.p ex Vat)
Starter
Classic Nicoise Salad
(Vegetarian)Cream of Pea Soup with crusty garlic baguette (soup options: cauliflower or butternut)
Palate Cleanser
Lemon Sorbet
Main
Beef bourguignon served with creamy mash or rice, sautéed green beans ,winter kale salad and parmesan popovers
(Vegetarian) French Goats cheese & Vegetarian Quiche
Dessert
Crème Brulee with berry compote
Sommelier for Wine Pairing available at additional cost.
Menu 14
Indulge Package
(R880 p.p ex Vat)
Starter
Classic duck a l ’orange salad
Vegetarian: Brie & Asparagus Torte
Palate Cleanser
Lemon Sorbet
Main
Beef medallions fillet, served with rosemary mash, charred onions, broccoli with king oyster mushroom, finished off with brioche crumbs and rosemary jus
(Vegetarian)Shiitake mushroom and cheese fritters with escalivada medley
Dessert
Malva pudding in a Amarula cream sauce and vanilla ice-cream
Mignardise
Mini cream & chocolate eclair
Sommelier for Wine Pairing available at additional cost.
Menu 15
Gourmet Package (6 course meal)
(R1250 p.p ex Vat)
Starter
Lyonnaise Quenelles in a creamy sauce
(Vegetarian) Pumpkin, feta & pesto samosas with garlic aioli
Appetizer
Spinach ravioli in white wine sauce with parmesan shavings
Palate Cleanser
Lemon Sorbet
Main
Griddle pan seared lamb cutlets served on a bed of Creamy Cauliflower puree with honey glazed rainbow baby carrots, pea mash, patty pans topped with a vibrant red wine jus
(Vegetarian) Grilled Cauliflower steak in a lemon-garlic sauce topped with roasted tomatoes, olives, and feta.
Dessert
Mango & Passion Fruit pavlova
Mignardise
Dark Chocolate Profiterole
Sommelier for Wine Pairing available at additional cost.