The Gourmet Chef is the realization of my dream to marry my love of cooking with my love of people. For the past 15 years I have worked in the kitchens of 5 Star Hotels and trendy fine dining restaurants both locally and abroad attaining the status of Executive Chef.

Now I would like to share my creative culinary skills with you and in doing so make your next function a truly memorable occasion.

I was classically trained in French, Italian and modern Pacific Rim cuisine. I feel privileged to have had the opportunity of working in some of Cape Town's finest five star hotels and restaurants ..... Balduccis, Simply Salmon, The Bay Hotel, Grootbos Private Nature Reserve, The Polo Club and Forty Ate.

As a restaurant Chef, I missed out on being a part of the guests dining experience. The solution seemed obvious ... bring the restaurant to your function.

A Few Of My Ideas ...


3 COURSE SET MENU'S

Starters

Carpaccio Of Beef Fillet with Wasabi Lime Guacamole, Wild Rocket Salad and Toasted Sesame Dressing

Roast Field Mushrooms with Warm Goats Cheese, Shaved Biltong and Red Wine Glaze

Japanese Inspired Tiger Prawns with Asian Sprout Salad and Spring Onion and Coriander Aioli

Salad of Smoked Chicken, Mango and Avocado with Warm Feta and Blood Orange Dressing

Poached Salmon Wrapped Oysters Gratinated with Saffron and Chive Mousseline


Main Courses

Fillet of Beef with Parmesan Potato Cigars and Wild Mushroom Casserole

Pancetta wrapped Chicken Supreme with Blue Cheese & Pear Stuffing, Caramelized Onion Tart & Red Wine Jus

Roast Scottish Salmon Fillet, Fine Herb Potato Cake, Fresh Asparagus and Chive Beurre Blanc

Loin of Springbok with Butternut Gratin, Candied Red Cabbage and Thyme Jus

Herb Crusted Rack of Karoo Lamb with Fine Ratatouille, Potato Dauphinoise and Cabernet Reduction


Desserts

Warm Belgian Chocolate Fondant, Chocolate Ice Cream and Chocolate Ganache

Hot Apple and Cinnamon Cake with Fresh Vanilla Pod Parfait


Trio of Classics

Espresso Crème Brulee, Hazelnut Crème Caramel, Vanilla Crème Anglaise

Sticky Toffee Pudding with Honey and Walnut Ice Cream





CANAPÉS

Chilled Sweet Pea Vichyssoise shooters with crispy Feta and Mint Wontons

Seared Asian Beef Fillet hand rolls filled with Cucumber, Mung Sprouts, fresh Coriander and Ponzu Dipping Sauce

Little Phyllo cups filled with smoked Paprika Prawn Cocktail, Avocado and Shredded Iceberg Lettuce

Char grilled Rump Skewers with, Cracked Pepper, Thyme, Garlic marinade and sticky Barbeque glaze

Roast sweet Cherry Tomato Short crust Tartlets with warm Goats Cheese and Basil Pesto

Thai style Fish cakes with Ginger, Lime and Wasabi Guacamole topping

Authentic crunchy Chinese Vegetable Spring rolls filled with Mung Sprouts, Baby spinach
and caramelised Cabbage served in mini Thai bowls with home made Sweet Chilli

Spicy Lamb Kofta Skewers in a Shot Glass with Cucumber, Mint and Yoghurt dip

Pumpkin, Apple and Coconut soup with melted sesame crusted Feta Croutons

Braised Lamb, Date and harissa Samoosas with Home made Tomato Chutney

Freshly baked mini pita's filled with Hummus, Calamata Tapanade and marinated Sun dried Tomato

Truffle marinated Mushrooms served in baby martini glasses with melted Camembert and Onion Chutney

Sweet melon and Parma Ham lollipops with Red Wine Glaze

Mini shredded Duck Crepes with Spring Onion, Cucumber salad and Plum Dipping sauce

Tandoori-spiced Chicken rolled in freshly baked buttery Rotis with minted Yoghurt

Twice baked Butternut and Gorgonzola Soufflé's with poached Red Wine Pear

Asian spoons of seared Yellow fin Tuna slivers with Papaya, Chilli, Mango relish and crispy Ginger

Crunchy Potato and Fennel cakes topped with Smoked Salmon Trout,
Chive and Lime Crème Fraiche and Salmon caviar

Yakatori style Chicken tenderloin satays served with Coconut and toasted almond dipping sauce

Japanese inspired Tiger Prawns with 5 Spice, Panko crust, Spring onion and Watercress Aioli

Cinnamon roast butternut, puff pastry and rosemary quiches with chevin and red onion marmalade

Hot n sour tom yum soups with coconut foam served with a wood fired beef sirloin satay

Caramelised balsamic onion and goats cheese tartlets with candied orange

Char grilled smokey aubergine slices rolled with creamy feta, dukkah and tomato compote

Fish n chips- tempura line fish with crispy matchstick fries and lemon, caper, parsley tartar





Some of the magazines that have mentioned Mark and his exquisite menus include:
   WEDDING ALBUM (New Moon & Blush) - Food & Home - Good Taste - Woolworths Taste - Style - Financial Mail - Wine - House & Garden