Private Chef Mpho Mile

My love for cooking started long before professional kitchens, Living with vegetarians for over 5 years taught me to honour ingredients, especially vegetables and to create flavour through creativity rather than excess. I later trained at the International Hotel School, where i was shaped by high-standard establishments such as The Hilton Hotel, Radisson Blu, Moyo's in Johannesburg and Sabi- Sabi (Bush Lodge) in Mpumalanga. Traveling widely across South Africa has fine tuned my palate and deepened my approach to flavour. Leading the kitchen at Amapondo Backpackers Lodge in the Eastern Cape, allowed me to work closely with fresh seafood and evolve my style into something more of a sustainable and conscious chef. At the heart of my cooking is the joy of creating dishes that enhance the experience of coming together and exciting the senses in a way that feels warm, elegant and memorable.

For me, cooking is...

Cooking for me is the gentle magic of giving ingredients personality, creating dishes that bring people together to set their taste buds dancing.

I learned to cook at...

Officially, i Learned to cook at the International Hotel School, trained under industry professionals, gaining hands on training with practicals.

A cooking secret...

The quiet alchemy of finding the perfect balance with Fats, acids, sweetness and salt with intention. I believe food should be vibrant and flavorful.

My menus

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

Choose 2 dishes

•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

Choose 1 dish

•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

Choose 1 dish

•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

Choose 1 dish

•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