Private Chef Chef Jaden P Mwanza

I am a versatile chef with 7 years of experience, trained at SANZAF Chef School and seasoned in both fine dining and fast-casual settings. My journey began at Coast lands Hotel in 2019, where I developed a strong foundation, later expanding my skills in international cuisines while specializing in gourmet burgers, crumbed chicken, and catering for corporate events

For me, cooking is...

Cooking for me is a form of expression,a way to share love,culture, and creativity through every dish. It’s where passion meets precision.

I learned to cook at...

I learned to cook at SANZAF Chef School, where I built my culinary foundation, and continued to grow through hands-on experience at Coast lands Hotel.

A cooking secret...

My secret in the kitchen is attention to detail, consistency in flavor, and a deep respect for every ingredient,I believe great food starts with care.

My menus

Braai Menu

STARTER

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Chili Garlic Prawns

Lamb Riblets

FIRST COURSE

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MAIN COURSE

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DESSERT

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Classic Home Made Eclairs With fresh cream

Moist Chocolate Cake with ice Cream

Classic Mulva Poeding with Custard

Fusion

STARTER

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Beef Sushi-Sushi rice wrapped in thin slices of beef, served with avocado and Honey ginger Soy. Lightly torched at your table for extra flavor

Hot Butter Steak-Tender prime-cut steak seared to perfection and finished with a signature hot clarified butter, poured sizzling over the steak at your table for a rich, theatrical experience. Served with roasted garlic and a touch of sea salt

FIRST COURSE

All inclusive

MAIN COURSE

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Slow-Braised Lamb Shank with Rosemary Jus and Creamy Polenta Lamb shank slow-cooked in beef stock and a splash of balsamic vinegar, garlic, and rosemary, served over a bed of creamy Parmesan polenta with charred baby vegetables

DESSERT

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Souffle Pancake-Light and fluffy Japanese-style pancake with a soft center and golden top. Served warm with a scoop of creamy ice cream and fruit

Classic Crème Brûlée Rich and creamy vanilla custard topped with a perfectly caramelized, crisp sugar crust. A timeless dessert balancing smooth sweetness and satisfying crunch

Sea Side Flavors

STARTER

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Cape Malay Pickled Fish Tartlet Lightly curried pickled yellow tail on a buttery shortcrust tart with micro herbs and a lemon aioli

Crispy Calamari with Preserved Lemon Aioli Lightly battered calamari dusted with sumac, served with a creamy preserved lemon and garlic aioli and charred lemon halves

Mediterranean Seafood Salad (Insalata di Mare) A chilled mix of poached prawns, mussels, squid, and baby clams tossed with lemon juice, olive oil, parsley, and a touch of chili

FIRST COURSE

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Tuna Tartare with Avocado and Citrus Gel Yellowfin tuna hand-cut and dressed with lemon oil, layered with avocado purée, citrus gel, and crisp lavash shards

Crispy Calamari with Saffron Aioli Lightly crisped calamari tubes, dusted with sumac and paprika, served with a rich saffron aioli and charred lemon

Burrata with Roasted Peppers, Anchovy, and Basil Oil Creamy burrata nestled among sweet roasted peppers, marinated white anchovy fillets, and a drizzle of basil-infused oil

MAIN COURSE

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Pan Seared Kingklip with Chakalaka Risotto Kingklip fillet grilled with herb butter, served over a creamy risotto flavored with mild chakalaka spices and grilled baby vegetables

Grilled Crayfish Tail with Lemon Butter and Artichoke Barigoule Grilled crayfish finished with lemon-parsley butter, resting over slow-braised baby artichokes and a white wine jus

Slow-Braised Lamb Shank with Rosemary Jus and Creamy Polenta Lamb shank slow-cooked in red wine, garlic, and rosemary, served over a bed of creamy Parmesan polenta with charred baby vegetables

DESSERT

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Rooibos and Honey Crème Brûlée (South African twist) Silky rooibos-infused crème brûlée topped with a crisp burnt sugar crust, served with almond biscotti

Koeksister Parfait with Ginger Syrup Spiced koeksister flavours folded into a frozen parfait, served with a light ginger syrup and crushed pistachio

Peppermint Crisp Chocolate Torte Decadent dark chocolate torte layered with peppermint crisp shards and a mint chantilly cream, plated with cocoa nib crumble