Mr Braai Guy

Services

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  Chef package 1

  Private chef · 8 hours · R2 500 + R650 per person

  An example of a menu: Salted Lamb Ribs Tender lamb ribs, wind-dried and seasoned with zesty lemon pepper, rosemary, and flaky sea salt. Slowly braaied over a wood fire and finished with a burst of fresh lemon for a perfect balance of smoky and tangy flavours. Side Serving • Tzatziki • Fire kissed pita bread • Hummus Fire-Roasted T-Bone Dry-aged Jersey Tomahawk Steaks, slow-baked and reverse-seared, finished with beef tallow flambé and herb butter. Served with roasted bone marrow and boerewors. Accompanied by fire-roasted vegetables on whipped labneh with za’atar, paprika butter-roasted potatoes, and a beetroot, walnut and feta salad. Dessert Chargrilled Grapes Caramelised over the fire, served with candied pistachios and honey labneh, finished with vanilla sponge crumble.

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  Chef package 2

  Private chef · 8 hours · R3 000 + R1 050 per person

  Grilled Lemon Quail with Spiced Apple & Pear Chutney Perfectly grilled quail, basted with aromatic herbed butter and a touch of fresh lemon, finished with a sprinkle of salt flakes. Served on a vibrant bed of spiced apple and pear chutney for a sweet, tangy contrast. Hibachi-Grilled Chili Butter Prawns Succulent hibachi-grilled prawns, brushed with a smoky chili butter glaze, served on a bed of creamy Buthe Ka Kees(grated corn), finished with a sprinkle of fire-roasted pumpkin seeds for a delicate crunch. Peruvian Fire Trio Smoky fire-roasted Peruvian-style chicken, served with a spicy Aji Verde green sauce, accompanied by a charred corn & avocado salad, crispy grilled sweet potato rounds brushed with garlic-lime butter Lightly Smoked & Braised Aged Beef Rib with Asian Flavors Tender, lightly smoked and braised aged beef rib, infused with aromatic Asian flavours, served on a bed of smoked parsnip purée, offering an earthy creaminess. Topped with a fresh corn salsa crudo. Accompanied by pickled carrots for a zesty contrast. Fire-Baked Milk tart Stack Delicate layers of pancakes filled with silky milk tart custard, baked in the charcoal oven until lightly caramelised and finished with a dusting of cinnamon sugar.

Policies