Feta, kalamata olives, coriander, red onion
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.
Lemon seaweed ice, watercress pesto, ocean jelly
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.
Classic mignonette
Local charcuterie, pickles, onion marmalade, Marbin kalamata olives, orange, rosemary and chilli, pickled goat's cheese, cashew nut dukkah, grapes
Classic mignonette
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.
Clam and spring vegetable nage
Raspberry, mango and chilli vinigrette
Clam and spring vegetable nage
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.
Classic mignonette
Local charcuterie, pickles, onion marmalade, Marbin kalamata olives, orange, rosemary and chilli, pickled goat's cheese, cashew nut dukkah, grapes
Classic mignonette
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.
Classic mignonette
Local charcuterie, pickles, onion marmalade, Marbin kalamata olives, orange, rosemary and chilli, pickled goat's cheese, cashew nut dukkah, grapes
Classic mignonette
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.
Roast artichoke and vine tomato, fried caper and parsley vinaigrette
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.
Cauliflower and gruyere puree
Cauliflower and gruyere puree
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.
Cucumber ceviche, creme fraiche
Horseradish, saffron and beetroot vinaigrette
Cucumber ceviche, creme fraiche
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.
Pickled red cabbage, smoked apple
Verjuice poached beetroot, pickled shallots, cabernet and pine nut vinaigrette, ciabatta
Rosemary and lavender
Pickled red cabbage, smoked apple
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!
Charred corn and truffle salt
Cream cheese, beetroot and confit lemon salad
Charred corn and truffle salt
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.
Octopus, grilled courgette, potatoes and red onion Salad Tomato, Mozzarella and basil salad
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.
Crayfish risotto, garlic mussels
Goat's cheese, chard and beetroot dressing
Crayfish risotto, garlic mussels
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.
HEALTH
FOOD
TAKE-AWAY
An idea still being developed, based on quality health food options at affordable prices, appealing to a wide local audience.