Amuse Bouche by Lebohang Mokoena @ 54 on Bath
Born and raised in Vereeniging, started his career as a trainee at the Riviera on Vaal after qualifying pursued a career in the Kruger National Park cooking at Selati restaurant. An opportunity arose to be part of the opening team at Crowne Plaza and Stay Bridge Suite in Abu Dhabi Yas Island. After a 3 year stint in Abu Dhabi it was time to return home and Lebo joined the 54 on Bath team as a Sous Chef and later promoted to a Senior Sous chef.
Yellow fin Tuna, bloody Mary jelly, avocado puree and black radish
Starter by Clint Hensburg @ InterContinental Airport Johannesburg
Started at the age of 18 years, Chef Clint worked for a fine dining French Restaurant in East London. After gaining an immense amount of knowledge and experience, he then moved to an Italian restaurant to better his knowledge of Italian cuisines. He then relocated, to the City of Gold and gained a variety of experience through catering companies. The highlight of his career was joining Tsogo Sun group and worked under the watchful eye of Chef Kenny Ngubane at the famous Masterchef Restaurant. Clint headed up the team at the popular “Jenda Food and Wine Bar” at the MonteCasino complex where he later got an opportunity to work at the prestigous intercontinental Hotel under the helm of Chef Yoshan Naidu.
A symphony of Salmon set upon a medley of sea food
A Salmon parcel set on a mild curried bisque sauce, accompanied by a salmon parfait, edible sea shore with a Smokey salmon and east coast rock lobster roulade.
Main Course by Chad Bosman @ The Palazzo Hotel
Chad graduated from the esteemed Prue Leith Chefs Academy later training and working under Luke Dale-Roberts at La Colombe. His desire to work overseas took him to the Centara Resorts in Maldives and later to the USA to the Setai Miami Beach Hotel. Wanting to return home a year later he left the USA to join Gerard Vingerling at The Palazzo Hotel.
Sous Vide Lamb Neck
Sweet potato puree, butternut and apricot salsa, pine nuts, cumin and glazed carrots
Dessert by Avada Singh Southern Sun Monte Casino
Avada graduated from the International hotel school in 2008 after completing her professional cookery and kitchen management diploma. Shortly after graduating Avada joined the Gateway Hotel in Umhlanga where she perfected her cooking skills for over a year. Her desire to grow in the industry saw her join Tsogo Sun in 2011 at the Suncoast Hotel and Towers and later Southern Sun Hyde Park at a Sous Chef. She is currently based at the Southern Sun MonteCasino where she is the Senior Sous chef.
Backstage Cru’s Cheesecake
A theatre of strawberries staged upon a vanilla seeded cheesecake showcased on a pecan nut sablé accompanied by a cape gooseberry parfait with a white chocolate curtain and a New York Broadway ice cream.