Main course
Main course

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Braised octopus and prawn ceviche
Braised octopus and prawn ceviche

Feta, kalamata olives, coriander, red onion

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Dessert table
Dessert table

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Main course
Main course

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1/14

SARAH & PETERS WEDDING

Sarah and Peters's wedding was held at the incredible newly renovated Argyle in Woodstock.

 

The approach to the menu was natural, elegant and packed full of flavour. Everything from the style of the food to the crockery and serving gear was designed to fit in line with the beautiful decor of the event and the venue. 

 

Guests entered the courtyard and were welcomed with light canapes, poke bowls and a harvest table packed with homemade pates, pickles, cheese, and an array of mezze. Guests were then lead to the main dining room where tables were laid out with whole lamb shoulders, octopus cocktails, and beautiful salads. 

Table setting
Table setting

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Lightly smoked Saldanha bay oyster
Lightly smoked Saldanha bay oyster

Lemon seaweed ice, watercress pesto, ocean jelly

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Groote Post
Groote Post

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Table setting
Table setting

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1/15

SALDANHA EXPERIENCE 

Table Seven teamed up with the Blue Bay Lodge and The Oyster and Mussel Monger for a unique weekend experience showcasing Saldanha Bay in the West Coast. 

 

Table Seven hosted the Friday night dinner for 26 guests with Groote Post wines which consisted of Oysters, mussels, perlemoen and fresh local fish showcasing the best of the West Coast. 

Saldanha Bay Oysters
Saldanha Bay Oysters

Classic mignonette

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Starter
Starter

Local charcuterie, pickles, onion marmalade, Marbin kalamata olives, orange, rosemary and chilli, pickled goat's cheese, cashew nut dukkah, grapes

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Media 24 sunset
Media 24 sunset

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Saldanha Bay Oysters
Saldanha Bay Oysters

Classic mignonette

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1/19

COAST2COAST

CAPITAL

We were approached by Coast2Coast to cater for their year-end function. Our approach to the food was simple; delicious ingredients done right. 

 

We presented an informal feast with harvest table starters including cured salmon, charcuterie, mezze and duck liver parfait. The main course included a selection of salads, seafood linguine and whole roasted ribeye on the bone with balsamic caper and parsley vinaigrette. The meal was completed with a decadent dessert table.

Salt baked sea bream
Salt baked sea bream

Clam and spring vegetable nage

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Canadian lobster salad
Canadian lobster salad

Raspberry, mango and chilli vinigrette

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Goud da le mer, asparagus risotto
Goud da le mer, asparagus risotto

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Salt baked sea bream
Salt baked sea bream

Clam and spring vegetable nage

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1/19

OSSIANO

Ossiano is the flagship fine dining restaurant of Atlantis the Palm Dubai and Luke's first position as Chef de Cuisine.The menu he had in place was simple, but revolved around the best produce he could source.

 

Product and execution was the motto and words we still live by. Hand-dived Loch Fyne scallops, milk-fed Dutch veal, Brittany sea bass, French Gillardeau oysters and Japanese beef, were just some of the amazing products found on the menu. The results were impressive and under Luke's leadership Ossiano was voted Best restaurant for 3 consecutive years by Hotelier Middle East, amongst other prestigious accolades. 

Saldanha Bay Oysters
Saldanha Bay Oysters

Classic mignonette

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Starter
Starter

Local charcuterie, pickles, onion marmalade, Marbin kalamata olives, orange, rosemary and chilli, pickled goat's cheese, cashew nut dukkah, grapes

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Media 24 sunset
Media 24 sunset

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Saldanha Bay Oysters
Saldanha Bay Oysters

Classic mignonette

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1/19

COAST2COAST

CAPITAL

We were approached by Coast2Coast to cater for their year-end function. Our approach to the food was simple; delicious ingredients done right. 

 

We presented an informal feast with harvest table starters including cured salmon, charcuterie, mezze and duck liver parfait. The main course included a selection of salads, seafood linguine and whole roasted ribeye on the bone with balsamic caper and parsley vinaigrette. The meal was completed with a decadent dessert table.

Saldanha Bay Oysters
Saldanha Bay Oysters

Classic mignonette

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Starter
Starter

Local charcuterie, pickles, onion marmalade, Marbin kalamata olives, orange, rosemary and chilli, pickled goat's cheese, cashew nut dukkah, grapes

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Media 24 sunset
Media 24 sunset

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Saldanha Bay Oysters
Saldanha Bay Oysters

Classic mignonette

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1/19

COAST2COAST

CAPITAL

We were approached by Coast2Coast to cater for their year-end function. Our approach to the food was simple; delicious ingredients done right. 

 

We presented an informal feast with harvest table starters including cured salmon, charcuterie, mezze and duck liver parfait. The main course included a selection of salads, seafood linguine and whole roasted ribeye on the bone with balsamic caper and parsley vinaigrette. The meal was completed with a decadent dessert table.

Oxtail, Lothian Shiraz & waterblommetjie potjie
Oxtail, Lothian Shiraz & waterblommetjie potjie

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Cote de Beouf
Cote de Beouf

Roast artichoke and vine tomato, fried caper and parsley vinaigrette

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Yellowtail off cuts
Yellowtail off cuts

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Oxtail, Lothian Shiraz & waterblommetjie potjie
Oxtail, Lothian Shiraz & waterblommetjie potjie

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1/22

PRIVATE

CHEFFING

Whether it be a simple family dinner or a big party, we always ensure we deliver the best and most ethically sourced products, prepared with love and respect.

If you are looking for a top restaurant experience or a chilled potjie on the beach, you can be sure it will be special.

Herb butter roasted mushrooms and cauliflower
Herb butter roasted mushrooms and cauliflower

Cauliflower and gruyere puree

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Tuna ceviche
Tuna ceviche

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The Mess
The Mess

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Herb butter roasted mushrooms and cauliflower
Herb butter roasted mushrooms and cauliflower

Cauliflower and gruyere puree

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1/20

THE MESS

Luke was approached by owner Carlene de Gouveia to create a menu based on her favourite foods from around the world in a shared tapas style environment.

 

We kept the menu small and uncomplicated, ensuring that the quality is maintained and consistent.

 

We don't complicate flavours, but rather celebrate their individuality, taste and quality.

Saldanha Bay oyster
Saldanha Bay oyster

Cucumber ceviche, creme fraiche

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Beetroot cured salmon
Beetroot cured salmon

Horseradish, saffron and beetroot vinaigrette

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Turnips
Turnips

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Saldanha Bay oyster
Saldanha Bay oyster

Cucumber ceviche, creme fraiche

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1/10

LOTHIAN VINEYARD

We joined forces with Lothian vineyard and master winemaker Richard Kershaw to produce a Chardonnay pairing for the Elgin Valley Chardonnay Colloquium.

 

The menu included West Coast oysters, beetroot cured salmon, tarragon butter poached chicken, roast chicken and brown toast veloute. A perfect pairing rounded off with aged Dutch Beemster Gouda and local apple and fennel jam.

Confit Pork Belly
Confit Pork Belly

Pickled red cabbage, smoked apple

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Goats Cheese
Goats Cheese

Verjuice poached beetroot, pickled shallots, cabernet and pine nut vinaigrette, ciabatta

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Table bread
Table bread

Rosemary and lavender

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Confit Pork Belly
Confit Pork Belly

Pickled red cabbage, smoked apple

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1/6

NIALL AND HEIDI WEDDING

Niall and Heidi, a lovely couple from Cape Town celebrated their wedding with 100 of there closest friends and family at Lothian Vineyards in the beautiful valleys of Elgin. 

 

Niall and Heidi both love their food so we designed a menu with some of there favourite ingredients. The wind howled like mad, but it couldn't stop the party!

 

Pumpkin fritter
Pumpkin fritter

Charred corn and truffle salt

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Frito misto
Frito misto

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Smoked salmon on rye
Smoked salmon on rye

Cream cheese, beetroot and confit lemon salad

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Pumpkin fritter
Pumpkin fritter

Charred corn and truffle salt

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1/13

DAPPER

Dapper coffee is an expression of simplistic quality. Set in a classic car showroom, the aim was to deliver delicious, healthy and substantial meals using quality ingredients. A coffee shop with a special setting and a special menu.

Bulgar wheat and pomegranate salad
Bulgar wheat and pomegranate salad

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Salads
Salads

Octopus, grilled courgette, potatoes and red onion Salad Tomato, Mozzarella and basil salad

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Beets
Beets

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Bulgar wheat and pomegranate salad
Bulgar wheat and pomegranate salad

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1/7

ITALIAN SUMMER FEAST

For Brian's almost 58th birthday party, he wanted a beautiful Italian-inspired feast. We created 2 long tables covered in colourful bowls, platters and delicious food.

 

The table was surrounded by his closest friends and family, with the food being shared and passed around as it should.

 

We included some of Brian's favourites like octopus, ox tongue salad, mozzarella, homemade pasta and whole roast lamb shoulder.

Kingklip
Kingklip

Crayfish risotto, garlic mussels

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Marinated beetroot
Marinated beetroot

Goat's cheese, chard and beetroot dressing

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Kingklip
Kingklip

Crayfish risotto, garlic mussels

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1/2

MAZE

Gordon Ramsay's first and only restaurant in South Africa. Luke worked under Michelin chef Phil Carmichael. It was here where he truly started to understand flavour and technique, whilst working under extreme pressure.

 

A life changing experience not just professionally, but personally. This is where Luke and Katie met.

Chicken tikka sub
Chicken tikka sub

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Recipe development
Recipe development

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Cape Malay vegetable curry
Cape Malay vegetable curry

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Chicken tikka sub
Chicken tikka sub

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1/5

HEALTH

FOOD

TAKE-AWAY

An idea still being developed, based on quality health food options at affordable prices, appealing to a wide local audience.