At 24years old, I have already embarked on a remarkable culinary journey that has taken me across different continents and exposed me to a diverse range of culinary traditions. I believe that the fusion of these global influences, along with my dedication to culinary excellence, sets me apart. I am adept at both classical and contemporary cooking techniques and thrive in different culinary environments.

For me, cooking is...

For me cooking is an expression, a labor of love and a very special art form that I enjoy.

I learned to cook at...

..at home, I started experimenting with recipes at home and then at 16/17yrs I went down a food network rabbit hole which led to culinary school.

A cooking secret...

Experimenting and understanding the ingredients you’re working with.

My menus

Mediterranean

STARTER

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Black pepper prawns

French onion tart

Prawn, chilli, avocado bruschetta

FIRST COURSE

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Chicken noodle soup

Watermelon salad with feta and mint

Lentil and goats cheese salad

MAIN COURSE

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Duck breast with sweet potato fondant, fruit sauce and baby vegetables

Beef Wellington with potato purée and charred greens

Seafood tagliatelle

Crispy slow roast pork belly, crispy kale, buttery potato, apple puree, pan jus

DESSERT

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Baked cheesecake topped with lemon curd

Amarula infused malva pudding with custard

Pina colada panna cotta

Sticky toffee pudding with Caramélised banana with ice-cream

Classics

STARTER

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Charcuterie board

FIRST COURSE

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Goong sarong ( deep fried prawns wrapped with rice noodles) w/ honey sriracha Mayo

Cauliflower cheese croquettes

Chicken Caesar salad

MAIN COURSE

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Butter chicken with confit garlic naan bread and caramelised onion basmati

Braised oxtail with buttery potato mash

Burrito bowl

DESSERT

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Classic New York baked cheesecake ( Oreo / Biscoff / lemon meringue / coffee)

Amarula infused malva pudding with custard

Chocolate soufflé with raspberry sorbet

Italian essences

STARTER

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Caprese Phyllo pockets

FIRST COURSE

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Duck ravioli with seared lobster tails and veal jus

Wild mushroom risotto infused with truffle

Butternut and caramélised onion ravioli , brown sage butter and a poached egg

MAIN COURSE

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Beef Wellington, buttery sweet potato purée, red wine jus, charred greens

Cream cheese and sundried tomatoes stuffed ballotine of chicken served with Parmesan polenta bars, tender stem broccoli and cumin pan sauce

DESSERT

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Biscoff panna cotta

Classics tiramisu

French

STARTER

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Charcuterie board

FIRST COURSE

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Asparagus soup (crème d’asperges)

French onion soup

MAIN COURSE

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Ballotine of chicken with herb stuffing, mushroom cafe sauce, greens and buttery potato purée

Crispy slow roast pork belly, crispy kale, buttery potato, apple puree, pan sauce

DESSERT

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Classic creamy creme brûlée

Chocolate fondant with berry coulis, crumble and vanilla ice cream

Chef Ntsako's reviews

5

•

8 services

Chef Ntsako was amazing and her menu was perfect and beautifully executed. She definitely loves what she does and it shows through her cooking. We were extremely satisfied and would definitely use her again.