services

Private Dining


In the comfort of your own private space!

Chef Knows Best offer our cliental and exciting new way to wine and dine in the comfort of their own homes
served and entertained by their own chef for the evening!


View our Private Dining options // and place your order! // Download the full menu

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Starters!

  1. Creamy Cauliflower and Broccoli soup with parmesan, garnished with crispy bacon bits and fresh herbs.
  2. Grilled peppered salmon/trout with curried coconut sauce, garnished with a grilled queen prawn balsamic pearls and a toasted brioche.
  3. Home-made chicken, mushroom and walnut ravioli pasta with a fragrant white wine and herb sauce, finished with parmesan shavings.
  4. Short Crust pastry tower with Caramelised onion & thyme, topped with goats cheese and rocket, drizzled with a walnut vinaigrette & balsamic reduction.
  5. Grilled pesh-pesh calamari tubes stuffed with chorizo, toasted garlic ciabatta and baby herb salad.
  6. Mediterranean Phyllo basket filled with Sun-Dried Tomato, Calamata Olives, Grilled Asparagus, Feta & drizzled with Homemade Basil Pesto and lemon curd.
  7. Seared tuna concase stack with fresh rocket, cucumber ribbons, lentils and a red pepper chutney.
  8. Individual caramelized onion, thyme and brie turnover topped with spring greens drizzled with a lemon herb vinaigrette.
  1. Springbok Carpaccio topped with jalapeño, pickled enoki mushrooms, soy pearls and yuzu.
  2. Camembert Phyllo parcel’s served with a wild berry cranberry port sauce and rosemary toasted brochette.
  3. Potato and spring onion croquettes topped with smoked salmon and an apple and cucumber salsa.
  4. Thai Rice paper spring rolls with smoked salmon drizzled with a plum Nut soy sauce.
  5. Courgette blini with smoked Chilean salmon, crumbed brie ,sun dried tomatoes & fresh watercress accompanied with a tomato and ginger chutney & grilled limes.
  6. Melon, avocado and roasted prawn salad with fennel salad and a dill lemon honey drizzle.
  7. Buffalo mozzarella and oven roast cherry tomatoes with fresh torn basil drizzled with a chocolate and balsamic reduction.
  8. Shiitake mushroom soup, topped with smoked bacon foam, hazelnut oil, and toasted tortilla chips.
  9. Biltong, avocado and feta layers terrine topped with parmesan crisp, salsa Verde and a micro green salad tossed with Waterblommetjie.
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Main Course!

  1. Pan fried Beef Fillet topped with sage butter and roasted baby turnips accompanied by wild mushroom risotto and baby rocket.
  2. Seared salmon, homemade tagliatelle pasta with baby peas, saffron sauce.
  3. Braised lamb shank in red wine with apricots and szechuan peppers , served with couscous, seasonal grilled veg.
  4. Butter chicken fillet Wrapped with Spinach and feta on an almond basmati rice, grilled broccoli shoots , shiitake mushrooms and tomatoes oil.
  5. Glazed crispy Roast pork belly, garlic and thyme creamy baked potatoes, roasted apple rings , cherry puree and crackling.
  6. Roasted Kingklip on a Tabbouleh salad with a cucumber, mint yoghurt drizzle and snow peas.
  7. Rack of lamb marinated with a Rosemary pesto served with olive infused crushed potatoes, roasted baby tomato compote.
  8. Scottish salmon crusted with Cous cous served with blanched asparagus, mange tout and new potatoes drizzled with mint and lime Hollandaise.
  9. Free range chicken Supreme on an apple and sage potato bake Fondant with glazed baby carrots, courgette ribbons and a sherry jus.
  10. Oven roasted deboned chicken fillet crumbed pankan style with a brie, cranberry, thyme, caramelized onion stuffing served on a leek & potato latke with summer vegetables & white wine & fresh Oregano reduction.
  11. Roasted duck breast on spicy cauliflower stack with steamed Baby leaks and broccoli flowers served with a cherry orange reduction.
  12. Chicken Roulade with butternut puree and Danish feta on a Medley chickpeas, red onion, concasse tomato and grilled avocado batons.
  13. Individual Beef Wellington served with a Chaudfroid sauce, winter roasted butternut and beetroot Salad with Crockett potatoes.
  14. Sweet chilli and Soy Grilled Kingklip served on Shallot and Potato Crush stack with Snap peas, sautéed Leeks and char grilled Marrows.
  15. Scottish salmon Fillet set on a beetroot and pumpkin squash puree with a blue cheese and bacon - endive salad leaves tossed in a dill and Vinaigrette
  1. Char grilled beef fillet on a bed of baby spinach with wild mushroom and Dauphine potatoes with a red wine rosemary jus.
  2. Fragrant roasted Tuna steak served on a bed of julienne vegetables and glass noodles drizzled with a sweet chili and coriander sauce.
  3. Braised Lamb Shank served with creamy Red cabbage and Callaway seed mash, Maple-glazed Root Vegetables and a dark earthy flavourful bordelaise sauce.
  4. Pork Tenderloin with Pears and Cider – Zucchini, Broccoli and Sautéed New Potatoes placed with Grilled Lemon.
  5. Braised Italian stuffed beef with Basil and Mozzarella, served with Roast Garlic Mash and a rich brown Jus Reduction.
  6. Roasted Beef Fillet with Oregano, Balsamic & Olive Oil Marinade, Gem Squash Purée, Sautéed Green Beans, baby Potatoes and Coated With a creamy wild mushroom sauce.
  7. Roast Chicken Supreme, Oyster Mushroom, Creamy Leek Ragout and Roasted Parisian Potatoes.
  8. Deboned Chicken Thighs with a poached Apple in cinnamon and bayleaf served with Onions marmalade and White Cheddar PolentaScottish salmon Fillet set on a beetroot and pumpkin squash puree with a blue cheese and bacon - endive salad leaves tossed in a dill and Vinaigrette.
  9. Char grilled beef fillet on a bed of baby spinach with wild mushroom and Dauphine potatoes with a red wine rosemary jus.
  10. Fragrant roasted Tuna steak served on a bed of julienne vegetables and glass noodles drizzled with a sweet chili and coriander sauce.
  11. Braised Lamb Shank served with creamy Red cabbage and Callaway seed mash, Maple-glazed Root Vegetables and a dark earthy flavourful bordelaise sauce.
  12. Pork Tenderloin with Pears and Cider – Zucchini, Broccoli and Sautéed New Potatoes placed with Grilled Lemon.
  13. Braised Italian stuffed beef with Basil and Mozzarella, served with Roast Garlic Mash and a rich brown Jus Reduction.
  14. Roasted Beef Fillet with Oregano, Balsamic & Olive Oil Marinade, Gem Squash Purée, Sautéed Green Beans, baby Potatoes and Coated with a creamy wild mushroom sauce.
  15. Roast Chicken Supreme, Oyster Mushroom, Creamy Leek Ragout and Roasted Parisian Potatoes.
  16. Deboned Chicken Thighs with a poached Apple in cinnamon and bayleaf served with Onions marmalade and White Cheddar Polenta.
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Deserts!

  1. Hazelnut and white chocolate cheesecake, nut brittle, seasonal berries in brandy.
  2. Vanilla pod Pannacotta – served with a drizzle of Pistachio espresso dessert jus.
  3. Orange “Tian” with hazelnut sable, lemon curd and apple mint.
  4. Chocolate Torte, brown sugar fudge dust, lavender caramel fudge squares, espresso ice-cream.
  5. Raspberry and lychee slice with candied raspberries, gin and tonic jelly squares with candy crumble.
  6. Baked Blueberry Cheesecake – sour Morelo Cherries, Cherry compote, Lemon Shortbread.
  7. Caramelised Apple and banana tart tatin with custard whipped cream and raspberry compote.
  8. Frangelico Crème brulee, dark chocolate brownie and summer fruit and berry salad.
  9. Decadent bread and butter pudding with marshmallow, chocolate, raisins and nuts, serve with vanilla custard and seasonal berries.
  1. Fresh seasonal berry stack with vanilla crème patisserie ,lady fingers and a berry coulie.
  2. Cranberry confit with mascarpone mouse with orange sorbet.
  3. Tiramisu-mascarpone cheese cake layered with espresso soaked cake , roasted strawberries and chocolate.
  4. Mille feuille – puff pastry layered with vanilla crème, fresh berries and rose petal syrup garnished with mint.
  5. Chocolate almond pavlova with mocha crème and fresh berries.
  6. Crushed meringue, fresh berry and cream parfait topped with almond nougat crunch.
  7. Individual pear and pistachio frangipani tarts with caramel sauce topped with halva.
  8. Deconstructed apple strudel with a cornel of cinnamon Chantilly cream and apple chips.
  9. White chocolate passion fruit slice with granadilla jelly and white chocolate crumble.
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