Private chef · Cape Town
Ready meals
Two days of meals, in the fridge when you arrive.
Land, unpack, and eat well from the first evening. I cook everything fresh, label it, and have it in the fridge before you walk in. From your first dinner to lunch on day three, with no chef in the house.
R4,800
for two, ingredients included
+R1,500
per extra guest
1
Welcome board
2
Breakfasts
2
Lunches
2
Dinners
2
Desserts
The Cape Town table menu
The house menu. Local, generous, and built to taste even better on day two.
Arrival
When you walk in
Welcome board
Local cheese, biltong, smoked snoek pâté, seed crackers and fruit
Dinner
Bobotie
Spiced beef under a baked savoury custard, yellow rice with raisins, chutney, tomato and onion sambal
Dessert
Malva pudding
With vanilla custard
Day two
Breakfast
Granola and frittata
Toasted granola, double-cream yoghurt, fynbos honey and fruit. Spinach, roast tomato and feta frittata. Rusks for your coffee
Lunch
Cape Malay chicken curry
Fragrant and mild, with roti and a cucumber and mint sambal
Dinner
Rump cap with salsa verde
Sliced and served at room temperature, with a potato and onion bake, roast cauliflower, and beetroot and feta salad
Dessert
Granadilla posset
With shortbread
Day three
Breakfast
Shakshuka
Warm the pepper and tomato sauce, crack in the eggs. Ten minutes, with toast
Lunch
Cape pickled fish
Line fish in a curried onion pickle, roast butternut salad, fresh bread and butter
Eight more menus
The same meals at the same price. Pick the one that suits your stay.
Vegetarian
Lentil and butternut bobotie, glazed aubergine, roast cauliflower with tahini, and a halloumi and chickpea salad
Vegan
No meat, dairy or eggs: lentil bobotie, coconut dhal, and granola with coconut yoghurt
Hosting
Friends coming over? A grazing board, slow-roast lamb shoulder, sides and a pudding for the table
Cape Malay
Chicken curry with roti, dhal and sambals, a lamb bredie, and melktert for dessert
Braai night
Sosaties and boerewors ready for the fire, with pap, chakalaka and salads
High protein
Chicken, beef and salmon bowls with grains and greens, portioned for training days
Family table
Lasagne, chicken pie and fish cakes the children will eat, with salads for the grown-ups
Custom
Tell me what you love and what you avoid, and I’ll write your three days from scratch
Gluten-free, dairy-free, nut-free and children’s portions are all planned in from the start. Tell me what you don’t eat and I’ll rework any dish.
How it works
1
Send your dates
At least five days ahead: your arrival time, guests, where you’re staying and any allergies.
2
Choose a menu
Pick a menu or ask for a custom one, and swap anything you like. Paying in full confirms it.
3
I stock the fridge
Everything is cooked fresh, chilled and in the fridge before you arrive. I arrange access with your host.
4
Heat and eat
Every dish is labelled with when to eat it, how to heat it and what’s in it. Most take twenty minutes.
Prefer a chef in the house?
Private dinner
R3,400
A plated dinner, cooked in your kitchen and served at the table. I clean the kitchen before I go.
Up to four guests, R800 per guest from five. Ingredients at cost.See the menus
Full-stay chef
R4,800
A chef for the whole day, cooking any meals you plan ahead. Book as many days as you need.
Per day. Ingredients at cost.A full-stay day
Book your fridge
I’m Matthew Ryan, a private chef born and raised in Cape Town. I cooked on yachts out of Antibes and Florida, worked at The Chesterfield in Mayfair, and ran a kitchen in Melbourne. Send your dates and I’ll confirm your menu within 24 hours. Please mention who recommended me.
- The price covers the cooking, every ingredient and the packaging. Travel cost added for certain locations.
- Book at least five days before you arrive and pay in full to confirm. If you cancel, half is refunded.
- Public holidays are charged at time and a half, and Christmas Day, New Year’s Eve and New Year’s Day at double.
- Everything is cooked within a day of your arrival and labelled with a use-by date. Please keep it refrigerated.