Plated by Chef Neo

Gallery

Dishes by Chef Neo

A selection of plates from private dinners, celebrations and corporate functions
across Johannesburg. Every course below was cooked and plated in
aclient’s own kitchen.
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Canapes and grazing

Arrival bites, caviar service and warm breads — the first ten minutes of an evening.

Canape tasting spoons and small bowls plated in the kitchen
Canape tasting service
Caviar and blini canape on Plated by Chef Neo service linen
Caviar and blini canape
Cabbage Jam & Goat’s Cheese Pani Puri
Mini Crayfish Taco

Starters

Shellfish, citrus and herb oils. Light plates that set the pace for the courses to come.

Pepper Crusted Beef Tongue
Shellfish starter with herb oil and micro greens
Pan Seared Scallops
Sea Basd with Romesco Sauce
Shellfish bisque with micro herbs on branded service linen
Cape Crayfish Bisque
Kabeljou with Corn Textures

Mains

Beef, lamb and duck, finished in your kitchen and plated to order for every guest at once.

Seared beef fillet with red wine jus, plated for a private dinner service
Beef fillet with red wine jus
Duck breast with beetroot puree and glazed stone fruit
Duck breast with beetroot
Herb-crusted lamb rack with roasted heritage carrots and blistered tomato
Lamb rack with heritage carrots
Braised short rib with charred vegetables and a yellow pepper coulis
Beef Short Rib
Confit duck leg with butternut puree and jus
Confit Duck Leg
Lamb racks plated in sequence for a seated dinner
Whole Beef Short Rib

Desserts

Pastry, sorbet and chocolate — the course guests photograph.

Layered pastry dessert with sorbet and berry coulis
Raspberry Mille Feuille
Plated dessert with citrus curd and berry coulis
French Lemon Tart
Mango cheesecake with berry compote and citrus gel
Mango cheesecake
Chocolate delice with sorbet, strawberry and edible flowers
Chocolate & Honey
Creme brulee with a sorbet quenelle, plated for service
Brûlée Vanilla Bean Cheesecake
Strawberry and cream dessert with citrus and crumb
Saffron & Strawberry
Baked cheesecake with a chocolate mousse quenelle and edible flowers
Baked cheesecake with chocolate mousse
Chocolate and berry dessert with quenelles and tuile
Vanilla & Chocolate
Rooibos Crème Brûlée with Poached Pear

Design a menu around your table

Three to six plated courses for up to 40 guests, built around what you and your guests enjoy.

Enquire about a menu