culinary experience at home

FINE DINING

We have partnered with various African Chefs to bring to your home an intimate yet exclusive experience. These chefs, renowned and accoladed by the National and International Culinary industry have created various Fine Dining menu’s to be prepared or plated in your kitchen, complete with a full dinner service and wine tasting (When Permitted). Have a one on one tasting with Chef and allow your knowledge of various foods and recipes to develop!

Simply Choose your Chef and Menu, add the amount of guests to your cart, Fill in your details and one of our Team Members and Chef will be in contact with you!

It is also imperative for us to take note of the current pandemic we face globally. Our African Culinary team and our partnering chefs, are committed to adhere to all safety and health regulations associated with COVID-19. It is of our upmost importance to safe guard you, as well as our team.

culinary experience at home

FINE DINING

We have partnered with various African Chefs to bring to your home an intimate yet exclusive experience. These chefs, renowned and accoladed by the National and International Culinary industry have created various Fine Dining menu’s to be prepared or plated in your kitchen, complete with a full dinner service and wine tasting (When Permitted). Have a one on one tasting with Chef and allow your knowledge of various foods and recipes to develop!

Simply Choose your Chef and Menu, add the amount of guests to your cart, Fill in your details and one of our Team Members and Chef will be in contact with you!

It is also imperative for us to take note of the current pandemic we face globally. Our African Culinary team and our partnering chefs, adhere to all safety and health regulations associated with COVID-19. It is of our upmost importance to safe guard you, as well as our team.

LA PETITE MAISON MELVILLE

Chef Tyeya Ngxola & Chef Tim Stewart 

Is a restaurant founded on the 16th of January 2019 by chefs and owners Tyeya Ngxola and Tim Stewart. The space and food are inspired by their travels and work in Michelin starred restaurants in Europe transport you to a small hole in the wall restaurant similar to Paris where everything from the ambiance to the food and service is personal and intimate. Our food is small in stature, but it is
adventurous and grand in taste. We aim to give our diners a world class experience.

Simply take a look at our 2 menus, choose a menu and order for the amount of guests you will be having. One of our Chefs will be in contact with you to confirm each tasting plate and the finer details. 

 

Menu 1 - 4 Course Tasting Menu

AMUSE BOUCHE:
Tuna and Caviar

First Course
Ostrich tartare and Avocado Tostado

SECOND COURSE
Duck Leg Confit with Duck Fat Potatoes and Green Beans

THIRD COURSE
Skoppo Ravioli with Consommé

PALLETE CLEANSER
Granita

DESSERT
Tiramisu, traditional Italian coffee and biscuit

Menu 2 - 6 Course Tasting Menu

Tasting Plates:

Atlantic Squid Ink Risotto

Risotto emulsified with squid ink, pan seared squid and prawns.

Spiced Mango and Tomato Salad

Spiced pineapple, tomato and star anise jam, fennel, peri peri cashew nuts

Kalahari Ostrich Tartare

Tartare of ostrich, avocado puree, deep fried shiitake mushrooms, trout caviar, and radish

Market Fish and Prawn

Market fish done two ways, pan fried and tartare, tempura prawn with mango, Thai Laksa and coriander mayo

King Oyster and Gorgonzola

Pan roasted king oyster mushroom and gorgonzola sauce, cherries, pomegranate, parmesan

Duck and Plums

Organic duck breast with five spiced plums, green beans and braised shiitake mushrooms.

Roasted Quail and Mielies

Pan roasted quail, mielies, berries, crispy pancetta.

Skoppo Ravioli

Traditionally known as smiley, this is fusion of traditional Italian pasta stuffed with the best bits of the braised sheep’s head and shoulder. Served with sous vide egg yolk and deep-fried leeks.

Desserts:

Strawberry Three Ways

Strawberry sorbet, Berry meringue, elderflower crème pâtissier, berry jus with fresh strawberries.

 Mango and Mint

Mango and saffron parfait, lime and chili jelly, brandy snap and mint cake.

 Milk, Nuts and Honey

Lavender and honeycomb with dehydrated milk foam, honey mousse, almond crumble with an almond ice cream

Please be aware that the risotto can take up to 20 minutes to prepare and that the sharing of tasting menus is not permitted. Thank you for your understanding.

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LA PETITE MAISON MELVILLE

Chef Tyeya Ngxola & Chef Tim Stewart 

Is a restaurant founded on the 16th of January 2019 by chefs and owners Tyeya Ngxola and Tim Stewart. The space and food are inspired by their travels and work in Michelin starred restaurants in Europe transport you to a small hole in the wall restaurant similar to Paris where everything from the ambiance to the food and service is personal and intimate. Our food is small in stature, but it is
adventurous and grand in taste. We aim to give our diners a world class experience.

Simply take a look at our 2 menus, choose a menu and order for the amount of guests you will be having. One of our Chefs will be in contact with you to confirm each tasting plate and the finer details. 

Menu 1 - 4 Course Tasting Menu

AMUSE BOUCHE:
Tuna and Caviar

First Course
Ostrich tartare and Avocado Tostado

SECOND COURSE
Duck Leg Confit with Duck Fat Potatoes and Green Beans

THIRD COURSE
Skoppo Ravioli with Consommé

PALLETE CLEANSER
Granita

DESSERT
Tiramisu, traditional Italian coffee and biscuit

Menu 2 - 6 Course Tasting Menu

Tasting Plates:

Atlantic Squid Ink Risotto

Risotto emulsified with squid ink, pan seared squid and prawns.

Spiced Mango and Tomato Salad

Spiced pineapple, tomato and star anise jam, fennel, peri peri cashew nuts

Kalahari Ostrich Tartare

Tartare of ostrich, avocado puree, deep fried shiitake mushrooms, trout caviar, and radish

Market Fish and Prawn

Market fish done two ways, pan fried and tartare, tempura prawn with mango, Thai Laksa and coriander mayo

King Oyster and Gorgonzola

Pan roasted king oyster mushroom and gorgonzola sauce, cherries, pomegranate, parmesan

Duck and Plums

Organic duck breast with five spiced plums, green beans and braised shiitake mushrooms.

Roasted Quail and Mielies

Pan roasted quail, mielies, berries, crispy pancetta.

Skoppo Ravioli

Traditionally known as smiley, this is fusion of traditional Italian pasta stuffed with the best bits of the braised sheep’s head and shoulder. Served with sous vide egg yolk and deep-fried leeks.

Desserts:

Strawberry Three Ways

Strawberry sorbet, Berry meringue, elderflower crème pâtissier, berry jus with fresh strawberries.

 Mango and Mint

Mango and saffron parfait, lime and chili jelly, brandy snap and mint cake.

 Milk, Nuts and Honey

Lavender and honeycomb with dehydrated milk foam, honey mousse, almond crumble with an almond ice cream

Please be aware that the risotto can take up to 20 minutes to prepare and that the sharing of tasting menus is not permitted. Thank you for your understanding.

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Executive Chef sandton, Founder of the private dining Experience

Chef Ken Phuduhudu

Culinary artist and explorer of food.

Before starting with my culinary career, I worked as an English Teacher in Bryanston, Sandton to save up and make my Culinary dreams a reality. I needed to go to the best Culinary institution, and I would not compromise. I had to be patient, hustle and save up in the process to enrol.

Prue Leith Chefs Academy graduate. I had started my culinary journey in Western Cape, Stellenbosch with just my clothes, aprons, and knives. Terroir restaurant with Michael Broughton. After a couple of years relocated to Luke Dale Roberts, The Test Kitchen, Cape Town.

Head Chef at Glenda’s restaurant, Hyde park nominated twice as best new restaurant in 2016. Exploration of food, ingredients is a passion of mine. Culinary consultant. Currently Executive Chef, Founder and Owner of The Private Dining Experience. The Private Dining Experience is modern contemporary fine dining in the comfort of your home or in one of The Private Dining Experience Penthouses, offering the utmost luxurious experiences. As a quiet yet charismatic person, Chef Ken has found himself gravitating towards television as well as entertainment. Chef Ken truly believes that it is important to share culinary knowledge, to learn and continuously explore till you kick the bucket. African food is a cuisine Chef Ken truly loves to explore and he love to highlight it in a modern light. Chef Ken is a culinary artist and explorer of food.

 My aim is to create edible art, create new dishes and revolutionize the current dishes.

“The plate is my canvas, my hands are my brushes, the ingredients are my paint”

Chef Ken Phuduhudu

Menu 1 - 3 Course Tasting Menu

Starters
Mediterranean Tomato Medley
Marinated Rosa tomato raisin, confit heirloom tomato, kataifi mozzarella, basil caviar, roast tomato and jalapeño dressing
Or
Squid and Mussel Royal
Squid noodle, squid ink hand noodle, and lemon tea smoked mussels, coconut and lemon grass veloute, chard corn, nori crisp.

Mains
Beurre Noisette Gnocchi
Burnt butter seared gnocchi, roast cauliflower puree, smoked rainbow carrots, charred baby onion, mange tout, roast baby beets
Or
Grilled Chicken Galantine
Chicken galantine stuffed with mushroom duxelle, roast portebellini puree, orange and white sweet potato pommes Anne, wood fired chicken jus.
Or
Underwater Line fish Pasta
Linguini, prawns, mussels, calamari, coconut seafood bisque, crispy squid heads, dashi crispy shard

Dessert
Textures for Chocolate
Barbeque Swiss meringue, flourless chocolate sponge, chocolate caviar, aerated white chocolate, candid dehydrated red rose petals, milk chocolate sorbet, fresh strawberry

Apple Landscape

Set Appletini, fresh apple and mint sheet, Apple Tarte Tatin, cinnamon soil, Chantilly cream, dehydrated apple

Menu 2 - 6 Course Tasting Menu

Potato & Leek Soup
Crispy potato ring, vichyssoise cloud, leek fluff, balsamic dehydrated onion

Mediterranean Tomato Medley
Marinated Rosa tomato raisin, confit heirloom tomato, kataifi mozzarella, basil caviar, roast tomato and jalapeño dressing

Ailes de Poule
“Deboned chicken wings” stuffed with duck liver mousse, curried dressing, crispy chicken skin shard

Grilled Chicken Galantine
Chicken galantine stuffed with mushroom duxelle, roast portebellini puree, orange and white sweet potato pommes Anne, wood fired chicken jus

Beef Short rib
Sous Vide beef short, braised brisket Jiaozi, parsnip puree, popped peas, Confit baby onions, Confit garlic, marinated hot smoked beetroot, crispy shitake, beef jus

Dessert
Textures for Chocolate
Barbeque Swiss meringue, flourless chocolate sponge, chocolate caviar, aerated white chocolate, candid dehydrated red rose petals, milk chocolate sorbet, fresh strawberry

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Executive Chef sandton, Founder of the private dining Experience

Chef Ken Phuduhudu

Before starting with my culinary career, I worked as an English Teacher in Bryanston, Sandton to save up and make my Culinary dreams a reality. I needed to go to the best Culinary institution, and I would not compromise. I had to be patient, hustle and save up in the process to enrol.

Prue Leith Chefs Academy graduate. I had started my culinary journey in Western Cape, Stellenbosch with just my clothes, aprons, and knives. Terroir restaurant with Michael Broughton. After a couple of years relocated to Luke Dale Roberts, The Test Kitchen, Cape Town.

Head Chef at Glenda’s restaurant, Hyde Park nominated twice as best new restaurant in 2016. Exploration of food, ingredients is a passion of mine. Culinary consultant. Currently Executive Chef, Founder and Owner of The Private Dining Experience. The Private Dining Experience is modern contemporary fine dining in the comfort of your home or in one of The Private Dining Experience Penthouses, offering the utmost luxurious experiences. As a quiet yet charismatic person, Chef Ken has found himself gravitating towards television as well as entertainment. Chef Ken truly believes that it is important to share culinary knowledge, to learn and continuously explore till you kick the bucket. African food is a cuisine Chef Ken truly loves to explore and he love to highlight it in a modern light. Chef Ken is a culinary artist and explorer of food.

 My aim is to create edible art, create new dishes and revolutionize the current dishes.

“The plate is my canvas, my hands are my brushes, the ingredients are my paint”

Chef Ken Phuduhudu

Menu 1 - 3 Course Tasting Menu

Starters
Mediterranean Tomato Medley
Marinated Rosa tomato raisin, confit heirloom tomato, kataifi mozzarella, basil caviar, roast tomato and jalapeño dressing
Or
Squid and Mussel Royal
Squid noodle, squid ink hand noodle, and lemon tea smoked mussels, coconut and lemon grass veloute, chard corn, nori crisp.

Mains
Beurre Noisette Gnocchi
Burnt butter seared gnocchi, roast cauliflower puree, smoked rainbow carrots, charred baby onion, mange tout, roast baby beets
Or
Grilled Chicken Galantine
Chicken galantine stuffed with mushroom duxelle, roast portebellini puree, orange and white sweet potato pommes Anne, wood fired chicken jus.
Or
Underwater Line fish Pasta
Linguini, prawns, mussels, calamari, coconut seafood bisque, crispy squid heads, dashi crispy shard

Dessert
Textures for Chocolate
Barbeque Swiss meringue, flourless chocolate sponge, chocolate caviar, aerated white chocolate, candid dehydrated red rose petals, milk chocolate sorbet, fresh strawberry

Apple Landscape

Set Appletini, fresh apple and mint sheet, Apple Tarte Tatin, cinnamon soil, Chantilly cream, dehydrated apple

Menu 2 - 6 Course Tasting Menu

Potato & Leek Soup
Crispy potato ring, vichyssoise cloud, leek fluff, balsamic dehydrated onion

Mediterranean Tomato Medley
Marinated Rosa tomato raisin, confit heirloom tomato, kataifi mozzarella, basil caviar, roast tomato and jalapeño dressing

Ailes de Poule
“Deboned chicken wings” stuffed with duck liver mousse, curried dressing, crispy chicken skin shard

Grilled Chicken Galantine
Chicken galantine stuffed with mushroom duxelle, roast portebellini puree, orange and white sweet potato pommes Anne, wood fired chicken jus

Beef Short rib
Sous Vide beef short, braised brisket Jiaozi, parsnip puree, popped peas, Confit baby onions, Confit garlic, marinated hot smoked beetroot, crispy shitake, beef jus

Dessert
Textures for Chocolate
Barbeque Swiss meringue, flourless chocolate sponge, chocolate caviar, aerated white chocolate, candid dehydrated red rose petals, milk chocolate sorbet, fresh strawberry

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.