I create refined, unforgettable dining experiences by blending South African flavours with global inspiration—tailored to you and your home.

Herby mussels in white wine garlic broth, served with homemade cheesy garlic bread

Braai Prawn Skewers Local prawns, lemon, chilli, olive oil, fresh herbs

Smoked Beef & Tomato Salad Thin-sliced smoked sirloin, heirloom tomatoes, rocket, balsamic glaze

Snoek Pâté on Charred Sourdough Pickled onions, lemon, parsley

Whole Linefish on the Braai Herb butter, grilled lemon, baby potatoes

Chargrilled Calamari Lemon, garlic-free herb dressing, charred corn salad

Cape Malay Mussels Tomato, onion, mild spices, coconut cream

Beef Fillet Medallions Braai-roasted sweet potatoes, pepper jus

Lamb Chops Rooibos-smoked, served with chakalaka relish

Sticky Beef Short Rib Slow-braised then finished on the fire, mielie pap or samp mash

Malva Pudding Amarula custard

Braai Banana Boats Chocolate, toasted coconut, vanilla ice cream

Milk Tart Cheesecake Cups Cinnamon sugar, shortbread crumb

A trio of bruscetta: 3 indulgent bruscetta with a variety of toppings

Burrata with Roasted Miso Beets & Dukkah Crumble Creamy Italian burrata served over umami-rich roasted miso-glazed beets, finished with a Middle Eastern dukkah nut and spice crumble, microgreens, and a drizzle of aged balsamic reduction

. Truffle Arancini with Harissa Aioli Crispy risotto balls filled with fontina cheese and truffle oil, served with a North African harissa-infused aioli

Saffron Risotto with Tandoori-Spiced Prawns Classic Milanese risotto infused with saffron and topped with charred, tandoori-marinated tiger prawns and lemon zest

Slow braised beef short rib in red wine. Served with creamy marscopone mash, wilted baby spinache and glazed baby carrots

Lamb tagine served with parsnip puree, sauteed greens and crispy potatoe

Chocolate brownie cups with white chocolate mousse and berry coulis

Individual Lemon cheesecake with 3 berry coulis

Classic tiramisu served with a vanilla creme and chocolate shavings

Burrata with Cherry Tomatoes & Basil Oil – Creamy burrata with heirloom tomatoes, arugula, and aged balsamic

Truffle Arancini with Harissa Aioli Crispy risotto balls filled with fontina cheese and truffle oil, served with a North African harissa-infused aioli

Mezze Platter – Hummus, baba ganoush, marinated olives, tzatziki, and warm pita bread

Lamb Moussaka – Layers of spiced lamb, aubergine, and creamy béchamel sauce, baked to golden perfection

Grilled Sea Bass – Served with herbed lemon butter, cherry tomato confit, and saffron-infused couscous

Seafood Risotto – Creamy Arborio rice with prawns, mussels, calamari, lemon zest, and white wine

Chicken Shawarma Plate – Marinated grilled chicken slices served with tabbouleh, garlic sauce, and flatbread

Baklava – Flaky pastry with walnuts and pistachios, soaked in spiced honey syrup

Orange & Almond Cake – Moist semolina cake with orange syrup, served with Greek yogurt and honey drizzle

Limoncello Tiramisu – A citrus twist on the classic, with limoncello-soaked ladyfingers and mascarpone cream

Creamy chicken livers with homemade steam bread)

Grilled Mielie with Chilli-Lemon Butter Fresh mielies (corn on the cob) are chargrilled to bring out their natural sweetness, then brushed with a spiced chilli-lemon butter. Finished with sea salt and coriander

Fire-Roasted Butternut & Feta Salad Cubes of butternut are roasted over the coals until caramelised, then tossed with rocket, crumbled feta, and a balsamic glaze

Boerewors Sliders on Mini Roosterkoek Mini roosterkoek (traditional fire-grilled bread rolls) are filled with juicy boerewors medallions and topped with tomato smoor and chakalaka relish

Beef oxtail with homemade herby dumplings and crispy veg

Braai snoek with chakalaka, creamy spinach & gourmet pap

Mixed Grill Platter A meat lover’s dream featuring lamb chops marinated in garlic and rosemary, juicy chicken sosaties with Cape Malay apricot-curry glaze, and thick-cut boerewors. Served with creamy potato bake, chakalaka, and pap with tomato relish

Mushroom & Halloumi Skewers with Roasted Pepper Sauce (Vegetarian) Portobello mushrooms, halloumi cheese, and vegetables grilled on skewers and served over samp & beans with a fire-roasted pepper sauce

Koeksisters with vanilla ice-cream and berry sauce

Peppermint Crisp Tart Verrines The iconic South African dessert served in individual glasses—layers of whipped cream, caramel, crushed biscuits, and Peppermint Crisp chocolate

Malva Pudding with Amarula Custard Warm, spongy pudding soaked in buttery caramel sauce, paired with velvety Amarula-infused custard

Hummus & Braai Flatbread Creamy chickpea hummus served with warm braai-grilled flatbread and olive oil

Spiced Lamb Kofta Chargrilled lamb mince skewers with cumin, coriander and parsley, served with yoghurt sauce

Roasted Beetroot & Feta Salad Oven-roasted beetroot, local feta, fresh herbs and lemon dressing

Slow-Braised Lamb Shoulder Cooked with Middle Eastern spices until tender, served with herbed couscous

Chicken Shawarma-Style Thighs Marinated chicken thighs, chargrilled and served with flatbread and tomato-onion salsa

Spiced Linefish Fillet Pan-seared with cumin and paprika, served with lentils and fresh herbs

Chocolate brownie cups with white chocolate mousse and berry coulis

Malva Pudding with Orange Syrup A South African classic with a Middle Eastern citrus twist

Honey & Date Phyllo Parcels Crisp pastry filled with dates and nuts, drizzled with honey

Yoghurt Panna Cotta Light set yoghurt dessert with berry compote