Private Chef Anton.r Beneke

I have had the Privilege to work with great Chefs from all over the world over the last 16 years and moving between Restaurants, Hotels, Game Lodges and Luxury Yachts has given me a unique style and perspective on food and flavor.

I stepped into an executive chef role at the age of 24 and afterwards started aggressively moving around in the food industry expanding my experience and understanding of flavours from around the world. I started to specialize in openings and re-launches of restaurants including opening the first South African styled fine dining restaurant in China.

I only use locally sourced Organic fruit and vegetables and Free-range meat and animal products to create unique dishes full of complex flavours while developing a different approach to fusion cuisine.

For me, cooking is...

The ultimate artistic expression

I learned to cook at...

I have had the Privilege to work with great Chefs from all over the world over the last 16 years

A cooking secret...

Experimentation and research.

My menus

Fusion Conclusion

STARTER

All inclusive

Spicy Chicken Satay on Fennel Seed Rice Cake

FIRST COURSE

All inclusive

7 Spiced Duck Breast, Minted Soba Noodles, Citrus Segments, Spring Onion, Red Capsicum Puree

Followed by Black Cherry and Rum Sorbet

MAIN COURSE

All inclusive

Beef Fillet Mignon, Lindt Chocolate Chili Sauce, Thai Influenced Pommes William, Roasted Rainbow Carrots, Matcha Gel

DESSERT

All inclusive

Lemon Poppy Souffle with Salted Caramel Sauce and Harissa Flakes

The Crowd Pleaser

STARTER

All inclusive

Roasted Baby Potato Stuffed with Avocado, Capsicum and Red Chili with Fermented Black Garlic and Black Forrest Ham

FIRST COURSE

All inclusive

Trio of Seed Crusted Deep Fried Cheeses (Brie, Camenbert, Roqefort), Onion Marmalade, Sweet Chilli Sauce, Cherry Compote, Micro Greens

Followed by Kiwi and Mint Granita

MAIN COURSE

All inclusive

Salmon Pan Fried with Honey Orange Reduction, Spiced Millet, Green Asparagus, Peppadew Stuffed with Chevin, Cucumber and Watercress

DESSERT

All inclusive

Vanilla Pod Cottage Crème with Fresh Berries and Caramel

The 5 Elements

STARTER

All inclusive

Porcini Mushroom, Ricotta Cheese (or Tofu) and Sun-blushed Tomato in a Zucchini Parcel with Raspberry Reduction and Ginger Foam

FIRST COURSE

All inclusive

GOA Style Paneer Mutter with Roti Bread, Poppadoms, Sambals and Dips (Pineapple, Apple and Basil and Tzatziki)

Followed by Cucumber, Flax Seed, Honey and Fennel Gazpacho

MAIN COURSE

All inclusive

Whole Roast Sweet Potato Stuffed with Asian Style Julienne Vegetables, Covered with Herb Scented Mozzarella Gratin and Octopus Tentacles

DESSERT

Choose 1 dish

Vegan Chocolate Pudding with Whipped Coconut Cream, Candied Roast Nuts and Berries

Chocolate Fondant with Vanilla Ice Cream and Orange Coulis

Seafood Night

STARTER

All inclusive

Tempura Scallop, Sweet and Sour Capsule, Coconut Flakes and Garlic Foam

FIRST COURSE

All inclusive

Mediterranean Style Prawns, Oyster Ceviche, Adobo Spiced Baby Octopus, Fresh Lemon, Pickled Ginger, Tabasco Caviar

MAIN COURSE

All inclusive

Grilled Crayfish Tail, Sauce au Vin Blanc, Pecorino Romano, Truffle Oil, Caviar, Pearl Cous Cous with Pomegranate, Feta Cheese and Mint Salad, Tomato Stuffed with Mediterranean Styled Stewed Capsicum

Followed by Citrus infused Gin and Tonic Granita

DESSERT

All inclusive

Deep Fried Phyllo Wrapped Lindt Chocolate Bon-Bons, Rooibos Crème Anglaise, Pistachio Nut Ice Cream

Autumn Classic

STARTER

All inclusive

FIRST COURSE

All inclusive

Creamy Roast Butternut Soup Served with a Selection of Artisan Table Breads and Butters

MAIN COURSE

All inclusive