Chef Mpho Mile

Chef At Home in Cape Town

My love for cooking began long before professional kitchens. Living with vegetarians for over five years taught me to truly honour ingredients, especially vegetables, and to build flavour through creativity, balance, and intention rather than excess.

I later refined my skills through formal culinary training and hands on experience in high standard, fast paced kitchens, which shaped my discipline, consistency, and attention to detail. Travelling widely across South Africa further fine tuned my palate and deepened my appreciation for regional ingredients, seasonality, and bold yet thoughtful flavour combinations.

Leading the kitchen at a coastal lodge in the Eastern Cape allowed me to work closely with fresh seafood and strengthened my commitment to sustainable, conscious cooking. This experience helped shape a style that feels grounded, adaptable, and deeply connected to place.

At the heart of my cooking is the joy of bringing people together. I create food that feels vibrant, comforting, and refined, dishes that excite the senses while remaining nourishing and approachable. Whether for intimate gatherings or special occasions, my aim is always to offer an experience that feels warm, elegant, and memorable.

For me, cooking is...

a gentle kind of magic, giving ingredients personality and creating dishes that bring people together while delighting the senses.”

I learned to cook at...

“Officially, I trained at the International Hotel School. Unofficially, my palate was refined much earlier through creative, ingredient led cooking.”

A cooking secret...

“The quiet alchemy of balancing fats, acids, sweetness, and salt with intention. I believe food should always be vibrant and flavourful.”

My menus

EAST MEETS COAST

STARTER

Choose 1 dish

Sesame Cucumber & Wakame Salad Cucumber ribbons, wakame, toasted sesame dressing

Asian Slaw with Ginger & Citrus Cabbage, carrot, spring onion, ginger, lime, sesame oil

Soy-Glazed Tomato & Burrata Ripe tomatoes, light soy glaze, creamy burrata, fresh herbs

FIRST COURSE

Choose 1 dish

Yellowtail Sashimi with Ponzu Fresh yellowtail, citrus ponzu, pickled ginger, micro herbs

Miso-Glazed Prawns White miso glaze, sesame, spring onion

Crispy Calamari with Asian Spice Lightly fried calamari, five-spice seasoning, lime aioli

MAIN COURSE

Choose 1 dish

Asian Seafood Noodle Bowl Hake, mussels, prawns, ginger-soy broth, egg noodles

Miso-Glazed Hake Bok choy, ginger-soy glaze, steamed rice

Teriyaki Kingklip Charred leeks, sesame, light teriyaki sauce

DESSERT

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Matcha White Chocolate Mousse Matcha, white chocolate, sesame crumble

Ginger & Citrus Posset Ginger-infused cream, orange zest, shortbread crumble

Coconut Panna Cotta with Citrus Coconut cream, lime zest, fresh fruit

Coastal Affair

STARTER

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Citrus Fennel & Cucumber Salad Shaved fennel, cucumber ribbons, fresh citrus, extra virgin olive oil

Tomato, Burrata & Basil Oil Ripe tomatoes, creamy burrata, basil-infused olive oil

Green Leaf Salad with Citrus Vinaigrette Baby leaves, cucumber, lemon dressing

FIRST COURSE

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Seared Yellowtail Crudo Lightly seared yellowtail, citrus soy dressing, pickled cucumber, dill

Mussels in White Wine & Garlic Steamed mussels, white wine cream, garlic, parsley, toasted sourdough

Cape Malay Fish Cakes Spiced line fish cakes, lemon aioli, fresh herbs

MAIN COURSE

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Pan-Seared Hake with Lemon Butter Crispy-skinned hake, crushed baby potatoes, capers, parsley

Grilled Kingklip with Brown Butter Charred leeks, lemon and caper brown butter

Cape-Style Mussel & Fish Stew Hake, mussels, tomato, white wine and herbs, served with soft polenta

DESSERT

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Dark Chocolate Mousse Olive oil, sea salt

Lemon Posset Shortbread crumble, fresh berries

Coconut Panna Cotta Pineapple, lime zest

“La Tavola Viva”

STARTER

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Whipped Ricotta & Roasted Beetroot Citrus zest, toasted walnuts, herb infused olive oil

Beef Carpaccio Lemon, capers, shaved hard cheese, rocket, extra virgin olive oil

Grilled Zucchini & Burrata Basil oil, toasted seeds, aged balsamic

FIRST COURSE

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Hand Rolled Potato Gnocchi Brown butter, crispy sage, aged local hard cheese

Wild Mushroom Risotto Parmesan style cheese, thyme, white wine

Spinach & Ricotta Ravioli Light tomato butter, basil, pecorino style cheese

MAIN COURSE

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Herb Crusted Karoo Lamb Loin Creamy polenta, seasonal vegetables, rosemary jus

Pan Seared Line Fish Lemon caper beurre blanc, sautéed greens, crushed potatoes

Slow Braised Beef Short Rib Red wine jus, soft parmesan polenta, gremolata

DESSERT

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Vanilla Panna Cotta Seasonal fruit compote, honey tuile

Dark Chocolate Torta Olive oil, sea salt, mascarpone cream

Lemon Olive Oil Cake Citrus syrup, whipped ricotta, pistachio

Lekker Braai

STARTER

Choose 2 dishes

•Four Bean Salad (Vegan, GF) A vibrant mix of beans, roasted peppers, red onion, and fresh herbs, tossed with a zesty lemon dressing

•Summer Rice Salad Fluffy rice with grilled seasonal vegetables, sundried tomatoes, and fresh herbs, lightly dressed in citrus vinaigrette

•Pap with Tomato & Onion Sauce Creamy maize pap topped with slow-cooked tomato and onion sauce, a true South African favorite

Steamed Bread Soft, warm steamed bread — perfect for soaking up braai juices or sauces

FIRST COURSE

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•Smoky Honey Glazed Chicken Thighs Juicy chicken thighs braaied over open flame, brushed with sticky honey and butter, finished with fresh herbs

•Braaied Wors Traditional South African sausage braaied over coals, smoky, juicy, and bursting with flavour served with tangy tomato relish

•Char-Grilled Pork Chops Tender pork chops with a smoky, spiced rub, served with a sweet apple chutney

•The Legendary Braaied Snoek” This classic South African fish, braaied over open flames, boasts a caramelized apricot glaze

MAIN COURSE

All inclusive

DESSERT

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•Classic Malva Pudding with Amarula Cream Warm, spongy malva pudding baked to golden perfection, drizzled with velvety Amarula cream and finished with a light caramel drizzle

•Creamy Mango Mousse Silky, airy mango mousse made with ripe, juicy mangoes, elegantly set and finished with a hint of citrus zest

“Zenchantia Plant Table”

STARTER

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•Thai Sweet Potato & Coconut Soup (Vegan, GF, LF) Velvety sweet potato purée simmered in fragrant coconut milk, infused with lemongrass, ginger and kaffir lime, finished with a swirl of chili oil and micro cilantro

•Pea & Broccoli Soup (Vegan, GF, LF) Bright green pea and broccoli soup, blended to creamy perfection, topped with sparkling pea shoots and edible crystal flakes for a subtle textural surprise

•Poké Bowl : Tropical Fusion (Vegan, GF, LF) A vibrant base of quinoa and brown rice, layered with marinated tofu, pickled cucumber ribbons, roasted corn, and mango, finished with sesame-tamari dressing and toasted seeds

•Poké Bowl :Umami Delight (Vegetarian, GF, LF option) Mixed grains with roasted cauliflower, edamame, shredded carrot, radish, and avocado, drizzled with miso honey dressing and garnished with nori crisps

FIRST COURSE

Choose 1 dish

•Honey-Soy Noodles with Charred Veggies (Vegetarian, LF option) Gluten-free noodles stir fried with crispy seasonal vegetables, tossed in a light honeysoy glaze, finished with toasted sesame seeds and chili threads

•Roasted Butternut & Chickpea Tagine (Vegan, GF, LF) Slow-roasted butternut, chickpeas, and apricots in a warm Moroccan spice tomato broth, served over fragrant couscous garnished with fresh coriander and toasted sunflower seeds

•Grilled Vegetable & Halloumi Stack (Vegetarian, GF) Layers of charred zucchini, aubergine, and bell peppers with grilled halloumi, drizzled with roasted red pepper coulis and microgreens. (Option: replace halloumi with marinated tofu for vegan)

•Sweet Potato, Black Bean & Quinoa Patties (Vegan, GF, LF) Crisp pan-seared patties of sweet potato, black beans, and quinoa, served with a spicy avocado lime crema, roasted cherry tomatoes, and herb oil drizzle

MAIN COURSE

All inclusive

DESSERT

Choose 1 dish

•Mini Fruit & Cheese Platter (Vegetarian) A curated selection of artisanal cheeses paired with seasonal fruits, nuts, and honey beautifully plated for a refreshing and sophisticated finale

•Red Wine Poached Pear with Mascarpone & Almond Crumble (Vegetarian) Poached pear served with a cream mascarpone dollop and a crunchy almond crumble

Symphony of Flavours (Fine Dinning)

STARTER

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•Smoked Salmon & Cream Cheese Cup Crisp phyllo cup filled with whipped cream cheese, topped with citrus kissed smoked salmon and micro herbs

• Olive Tapenade Tartlet Buttery tart shell with a rich olive tapenade, roasted tomato pearls, drilled with Basil oil

• Grilled Courgette Roll with Herbed Cottage Cheese Paper-thin char-grilled courgette wrapped around lemon herbed infused cottage cheese, finished with toasted seeds and a whisper of herb oil

FIRST COURSE

Choose 1 dish

• Sticky Sweet & Spicy Chicken Wing Lollipop chicken wing caramelised in a sticky sweet & spicy glaze, served over a silky butternut purée

• Baked Blue Cheese & Walnut Pear Fresh pear roasted until lightly blistered, filled with molten blue cheese, toasted walnuts, and a spiced honey drizzle

• Rice Noodle Wraps with Ginger/Soy Essence : Soft rice noodles rolled with crisp vegetables and herbs, served with a warm ginger/soy reduction lightly infused with citrus

•Grilled Calamari Salad with Herb Emulsion Tender calamari grilled and tossed with shaved fennel, baby greens, and cherry tomatoes and a touch of chili oil

MAIN COURSE

Choose 1 dish

•Crumbed Lamb Chops with Pea Purée and Seasonal Vegetables Tender lamb chops, lightly crumbed and pan-seared to golden perfection, served atop a velvety pea purée with roasted seasonal vegetables, finished with a rosemary jus drizzle

•Truffle & Parmesan Gnocchi (Vegetarian) potato gnocchi, pan-finished until lightly crisp, tossed in a creamy truffle and parmesan sauce, garnished with micro herbs and toasted cashew nuts for subtle crunch

•Seafood Paella with Saffron : A medley of poached prawns, mussels, and calamari, simmered in a fragrant saffron infused stock with roasted peppers and pearl tomatoes

•Aubergine Roulade with Fragrant Basmati Rice (Vegan Option) Char-grilled aubergine rolled around a spiced vegetable and lentil filling, served with saffron-fragrant basmati rice, a touch of herb oil, and toasted cashew crumble

DESSERT

Choose 1 dish

•Amarula Cream Panna Cotta Rich, velvety Amarula panna cotta, elegantly set and finished with vanilla bean and delicate caramel shards

•Mini Fruit & Cheese Platter A curated selection of artisanal cheeses paired with seasonal fruits, nuts, and honey drizzle, beautifully plated to provide a light, refreshing, and indulgent finale

The Soft Life Brunch Club

STARTER

Choose 2 dishes

Caramelized Banana French toast

Chocolate brownie Squares/ Blondies

Butter Croissants served with whipped honey butter/ seasonal preserves

Mini Mango Mousse cups

Buttermilk Pancakes

FIRST COURSE

Choose 1 dish

Spicy Mince Tacos: Soft tortillas with spicy Mince and Fresh Salsa

Eggs Benedict: poached eggs on toasted sourdough bread with Hollandaise