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Founded in 2006 by Executive Chef Mark Hoberman, The Gourmet Chef has been on a mission to redefine the culinary landscape in Cape Town. Our goal is simple: to bring the exquisite, high-end quality of restaurant cuisine directly to your events and homes. With a dedication to culinary excellence, we've transformed the way people experience gourmet dining, one event at a time.

My philosophy is simple

Every event is unique, deserving of a menu that reflects its distinct character. We specialize in crafting customized menus that span a spectrum of culinary delights – from delectable canapés and plated dinners to tantalizing tapas, live barbecue stations, and interactive food bars.

Our expertise extends to weddings, corporate events, and a wide range of occasions, ensuring a memorable culinary experience each time.

Mark Hoberman

Owner and Head Chef

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gourmet Braai

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Get In touch

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Mark Hoberman

Cell: 082 495 4148

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gourmet Braai

  • Wild mushroom tartlets, gorgonzola gratin, essence of truffle, red onion marmalade
  • Brandy chicken liver pate, herb and garlic crostini, shaved biltong, pear chutney
  • Smoked salmon trout, potato rosti, lemon chive crème fraiche
  • Whole fillet of beef, herb marinade, mushroom and green pepper corn sauce
  • Chicken fillet kebabs, sweet peppers, red onions, smoky barbeque glaze
  • Fillets of fresh line fish, lemon, parsley and garlic butter, classic sauce tartar
  • Mediterranean baby vegetable skewers, sundried tomato basting
  • Portobello mushrooms, hummus, baby spinach, marinated sweet peppers
  • Prime rib eye, or 28-day mature beef rump, fresh chimichurri
  • Tiger prawn skewers, teriyaki glaze
  • Moroccan salmon, aromatic harissa paste
  • Lamb loin cutlets, tikka masala marinade, cucumber raita
  • Our signature crispy roast potatoes with rosemary and Maldon
  • Saffron couscous, harissa marinated chickpeas, pomegranate, mint and coriander
  • Chargrilled new potatoes, basil mayo, roasted sweet peppers
  • Baby gem lettuce, fresh asparagus, fine French beans, broccolini, garden peas, shaved fennel, herb aioli dressing
  • Cinnamon rosemary roasted butternut, baby spinach, avocado, feta, toasted pumpkin seeds, honey mustard dressing
  • Burnt smashed baby beetroot, colourful roasted baby carrots, crimson micro leaves, crispy garlic chips, creamy goats’ cheese, balsamic reduction
  • Modern Asian vegetable slaw, toasted sesame mayo, fresh mango, coriander, lime
  • Sweetcorn, lentils, red kidney beans, tomato, cucumber, red onion, avocado
  • Modern caprese, select colourful vine tomatoes, bocconcini, calamata olives, toasted pine nuts, homemade basil pesto, aged balsamic
  • Modern berry pavlova, vanilla pod cheesecake, berry compote, fresh berries
  • Traditional orange scented homemade malva pudding, vanilla pod custard or ice cream
  • Select Cape tropical fruit salad, perfumed with ginger and lemongrass
  • Belgian chocolate mousse with sour cherry compote


  • Wild mushroom tartlets, gorgonzola gratin, essence of truffle, red onion marmalade
  • Japanese tiger prawns, five spice dust, coriander, lime aioli
  • Golden falafels, roasted butternut hummus, pickled red cabbage
  • Homemade crunchy vegetable spring rolls, lime sweet chilli dipping sauce
  • Baby spinach, feta, ricotta and caramelised onion phyllo triangles, pistachio dukkha
  • Chargrilled rump kebabs, smoky barbeque glaze
  • Traditional buckwheat blinis, oak smoked salmon trout, lemon crème fraiche, chives
  • Moroccan lamb koftas, spicy Harissa, minted cucumber yoghurt

Plated Set Menus

  • Wild mushroom arancini, melted gorgonzola centre, smoked tomato compote, basil pesto
  • Asian tiger prawns, tomato, mango, avocado salad, coriander lime mayo
  • Homemade roast butternut and feta raviolis, wilted baby spinach, lemon and chive beurre blanc
  • Carpaccio of beef fillet, pickled mushrooms, wild rocket, aged Pecorino, truffle Dijon dressing
  • Sashimi of Norwegian salmon, cucumber spaghetti, warm panko avocado, wasabi mayo teriyaki
  • Pan roasted Fillet Mignon, truffle potato cigar, baby vegetables, thyme jus
  • Honey and five spice glazed duck breast, butternut potato tart, grilled broccolini, star anise jus
  • Slow braised Karoo lamb rump, silken pea puree, crispy potatoes, port and thyme jus
  • Fillet of Cape linefish, grilled green asparagus, rosti potato, lemon, and chive beurre blanc
  • Modern Cape Malay vegan lentil and chickpea bobotie, tomato sambal, minted cucumber, and coconut cream
  • Warm Belgian chocolate fondant, hazelnut parfait
  • Unmoulded classic vanilla pod crème bruleé, select Cape fruits
  • Banana and vanilla tarte tatin, crème fraiche ice cream
  • Coconut and lemongrass ice cream, litchi, mango compote, toasted sesame praline
  • Honey, vanilla and yoghurt panna cotta, fresh berries


  • Teriyaki glazed Norwegian salmon fillet, wasabi lime guacamole, modern Asian slaw, crispy ginger
  • Cider braised pork belly, crispy crackling, cauliflower puree, natural jus
  • Mini yellow fin tuna tacos, tomato, avocado salsa, green chilli dressing
  • Baked portabella mushroom, homemade basil pesto, warm goat’s cheese, sundried tomato compote
  • Crispy baby Cajun calamari salad, colourful crimson micro leaves, lemon aioli
  • Japanese tempura fresh green asparagus, broccolini, toasted sesame mayo


  • Allow me in consultation with you to create a themed menu of your choice. I pride myself in my Thai, Indian, Moroccan, Classic French and Italian repertoire.