Below is a simple demonstration on the various styles of food Savour2Taste can produce. Please note however: "We prefer to work hands-on with our clients, and feel it best to have tailor designed personal menus for you". Please also refer to the shopping list for ingredients available.

Personal Plated Starter Ideas

• French crêpe wrap served with crushed herbed feta, rocket, sliced roasted plum tomatoes, green and black olive flesh, dressed with cold pressed virgin olive oil
• Smoked Japanese Eel served on a potato and apple pancake with Port red wine, beetroot, tomato brunois, fresh chive mascarpone cheese & watercress
• Pan-grilled Fairview Chevin goat's cheese dusted in bread crumbs, topped with home-made red onion marmalade, confit cocktail tomatoes and marinated artichoke, dressed with micro greens

• Chicken consommé served with roast chicken ravioli, tomato concase and broccoli florets, with sea weed and sesame oil
• House-smoked Ostrich carpaccio served with mixed Asian baby leaves, dressed with a home-made blueberry infused balsamic glaze
• Twice baked potato Greyer soufflé served with smocked trout, dressed with Italian Regiano bur blanc sauce

Private Chef Plated Main Course Ideas

• Grilled Cape linefish served with split peas, steamed mange tout, corn purée and baby potato fondant, dressed with a warm tomato basil sauce
• Pan grilled 200g venison loin served on a plum tomato and lentil salsa with wilted English spinach and steamed asparagus, dressed with a Pinotage red wine jus
• Baked organic Quail stuffed with herbed chicken, served with potato fondant, cauliflower florets, and corn purée, dressed with a roasted quail jus

• Grain fed beef fillet served with a potato and courgette rosti, turned baby roasted carrots, toped with chicken parfait and dressed with a Merlot jus
• Grilled lamb rack served with goat’s cheese gnocchi, wilted greens and Dijon herbed Hollandaise sauce
• Grilled Duck breast served with herbed mash potato, steamed asparagus and tender stemmed broccoli, dressed with a black cherry compote and Shiraz reduction

Sweet Pleasures of Life

• 75% Lindt chocolate gnash tartlet served with black cherry compote
• Baked white chocolate toffee cheese cake with fresh berries
• Baked dark chocolate fondant served with home-made caramel fudge ice cream

• Baked Sable pastry Cherry tart served with cinnamon ice cream
• Soufflé Rothschild with orange sauce
• Baked white Belgian chocolate fondant served with sweet blueberry compote

• Classic baked crème brulée
• Mille-Feuille of strawberry and pistachio cream
• Mint pannacotta served with champagne poached raspberries