WAYNE DOBSON – CHEF PROFILE

Chef Profile and 7-Day Menu Plan

Foreword

To the Yacht Owner / Captain / Head-Chef

Firstly, and most importantly, I want to thank you, for taking the time and interest, to read through my Chef Profile and 7-Day Menu Plan. I hope that this profile will show to you, the confidence, experience, and culinary skills I have gained over 17 years in the Restaurant, F&B, and Hospitality Industry.

This Profile will begin with Images of Restaurant dishes I trained kitchen staff in and prepared, a Japanese Lunch with Sushi, a Guest Dinner-Menu example, a 7 Day Variety Menu-Plan (various styles of cuisine).Last but not least, a list of my favourite Entrées, Mains, and Desserts I have prepared over the years. I refer to Entrées as Appetizers (Starters) in the true Classic French culinary tradition, where Entrée means “enter/start” in French.

What I bring to the table, is 17+ years of practical culinary experience, gained from the busiest, most productive, and some of the best Restaurants in South Africa, and researching recipes and trends of the Top 10 Chefs in the World and Best Restaurants. I am very detailed and precise, and accountable, through many years of experience with Stock-Control, Orders & Payments, Food Hygiene, and Health & Safety. I always run a neat, clean, and tidy Kitchen.

In short, I make food taste Great!

I hope you enjoy my Profile and Recipes

NOTE: The following are Images of Menu-Items of the Restaurants I worked for, received training in, and trained staff in preparation of Entrées (Appetizers), Mains, and Desserts.

Apple & Herb Lettuce Salad Grilled Calamari Starter Champagne & Beluga Oysters

Cold Meat Platter Wine & Saffron Mussel Pot Grilled Chicken & Prawn Salad

Scallops & Thai Fragrant Rice Pub-Style Snack Basket Roast Bone-Marrow & Crostini

Cheese Burger & Potato Cuts Beef & Veal Lasagne Grilled Red Snapper w/ Salad

Chicken & Shrimp Pizza Sweet Chilli Chicken & Bacon Chatéaubriand Fillet

Sherry Roast Biryani Lamb Creamy Poached Haddock Paris Steak Tartar

Double Chocolate Mousse Marsala Poached Pear Brandy Flambéd Bananas

Tiramisu Cherry Clafoutis Peppermint Crisp Caramel

Chocolate Lava Cake Créme Brulée Cookie Selection

Japanese Lunch & Sushi

Prawn & Bamboo Salad, served with Prawns grilled in Lemon Juice and Light Soy, steamed and cooled Bamboo Shoots, Edamame, Green Beans, and finely chopped Lemon-Grass, tossed in a very light Teriyaki Dressing.

Sushi Platters, varieties I can make: Sashimi, Nigiri, California Rolls, Philadelphia Rolls, Battleships, Roses, Rolls, Rainbow Rolls, Dragon Rolls, Spicy Rolls, Karuii Rolls, Fire Rolls, Hawaiin Rolls, Hand Wraps, and Classic Flat-Top Teppanyaki. Variety of Tempura specialities.

Friday Night Dinner

A warm Welcome to our Guests

Entrées & Canapés

To start off the evening, the Chef has prepared a variety of Canapés for your enjoyment

Note: Any Dietary Requests or Vegetarian Options will be provided by the Chef!!!

Chef’s Champagne Oysters, with Red-Peppers, Shallots, Chilli, Lime Zest, and Caviar

Carpaccio Oysters, rolled in a Venison Carpaccio, Spring Onion, Parmesan, and Balsamic Reduction

Fried Halloumi, in a Sesame Seed & Beer Batter, served with a Muscadel & Sweet Chilli Sauce

Mussel Pot Starter, steamed in Sauvignon-Blanc, Parsley, and Garlic, served with a fresh Baguette

Rocket & Roquefort Salad, with Apple, Celery, Cashews, Rocket, and a Creamy Roquefort Dressing

Mains

Classic Chateaubriand, to be served with steamed Asparagus, and mashed Potato, to be

flambéd and cut Table-Side, with a side Mushroom Brandy Sauce or Béarnaise Sauce

Sea-Bass, grilled with Garlic, Thyme, Tomato, Spinach, and Olives, on a bed of Spiced Rice,

with a side Creamy Chardonnay, Garlic, Lemon, Chilli, and Parsley Sauce

Chefs Roasted Chicken Breasts, basted with a Apricot, Basil, and Tomato Puree, with, Baby-

Potatoes, Red Onion, Garlic, Masala Spice, Port, and Apricot Juice, on a bed of Curried Rice

Pork Roulade, with Spinach, Feta, Honey, Madagascan Pepper, Cinnamon, and Pinot Noir, served

with Roasted Potatoes, and the Reduction as Gravy

Dessert

Classic Crépe Suzette, made with Remy Martin and Drambuie, Orange & Lemon Zest,

served with Mandarin Segments, and Vanilla Bean Ice-Cream

Strawberry Caramel Pie, made with fresh Strawberries, Caramel, and fresh Mint

served with Chocolate Coated Strawberries, and Whipped Cream

South-African Malva Pudding, served with warm Custard and Vanilla Ice-Cream

7 – DAY LUNCH & DINNER MENU-PLAN

NOTE: The following Menu-Plan is subsequent and applicable to area and availability of produce, and is only an example, but with correct ordering, the full menu may be available. Where more than 2 or 3 Entrées / Mains / Desserts are stated, the larger variety will be to cater for those on strict Diets, or with specific Dietary Requirements. All salads will be a standard, for all to share on the table.

DAY Seating Entrées & Salads Main Course Dessert

1 Lunch Mangos, Peaches, Apricots, and Pecan Nuts, on a bed of Herb Lettuce, with a Honey & Mustard Sauce.

Butternut Squash, Nutmeg, and Cinnamon Risotto.

Sliders with Parma Ham & Bacon, Melon, Basil, and Emmental Cheese, with Chips on the side.

Panzerotti Cappuccino’s, Spinach & Ricotta Panzerotti, in a light creamy Pomodoro Tomato, Onion, and Italian Parsley sauce, with a hint of Garlic, and Bacon-Bits flambéd with Russian Vodka.

Indian Spiced Shrimp Salad, spiced with Cayenne Pepper, with fresh Coriander, Pea-Pods, Cilantro, Shallots, and fresh Tomato and Green Pepper, drizzled in a Peanut Satay Sauce.

Banana, Cinnamon, and Nutmeg Frullatta.

Cucumber, Kiwi, and Greek Yoghurt Smoothie.

Coconut Dark-Chocolate Truffles.

Dinner Champagne Oysters, fresh and live, with finely chopped Lemon-Grass, Champagne, and a dollop of Caviar.

Scallops, dusted in Cayun Spice and Paprika, served with fresh Lemon, and a Butter-Lettuce, Green-Pepper, Red-Pepper, and Tomato Salad, drizzled with a creamy Sun-Dried Tomato Vinaigrette.

Crab & Lobster Louie, tossed in a light 1000 Island dressing, with finely chopped Chives, Red-Onion, and Tomato, on a bed of Butter-Lettuce, w/ fresh Avocado.

Hazelnut & Almond crumbed roasted Eggplant, with a Tomato, Celery, Onion, and Feta Dip.

Indian Butter-Chicken, served on a bed of Masala Spiced Rice, with a fried Popodom on the side, and fresh Tomato, Onion, Coconut, and Chilli Salsa.

Cannelloni alla Calamari, Falkland tubes, stuffed w/ roasted Red-Pepper, Tomato, Olive, Garlic, and Spinach purée, prepared w/ Marsala, topped w/ grated Mozzarella and Pecorino, and lightly baked, served with steamed fragrant Rice, made w/ finely chopped Yellow-Pepper and Shallots.

Sesame Chicken & Cucumber Noodle Salad, with Red Bell-Peppers, grilled Cucumber and Onion, and Sesame coated Chicken, tossed in a Cilantro and Satay sauce, served on a bed of Rice-Noodles.

Coconut, Apple, and Cinnamon Tart, served with Vanilla Ice-Cream.

Lemon Meringue Coupé, Vanilla Gelato, Lemon Curd, and mini Meringues, served on toasted crushed Coconut Biscuits.

2 Lunch Wayne’s Italian Salad, withcubed Melon, sliced Apple and Celery, Cashew Nuts, Mozzarella, and Prosciutto, w/ Apple-Cider & Mint vinaigrette.

Classic Beer-Battered Fish & Chips, with a small Tomato, Onion, Carrot, and Lettuce side salad.

Italian Burger, ground Veal and Beef patty, stuffed with caramelized Onions and Gorgonzola cheese, topped w/ half a fresh Avocado, on Baby Spinach, served with oven-roasted Potato cuts.

Chicken Waldorf Salad, cooked Chicken Breasts, with Red Apple, Walnuts, Celery, and Red & Green

Melon, Apple, and Mango Frullatta.

Pommegranate and Berry Smoothie.

Pinapple, Coconut Layer Cake.

Grapes, topped with a light Mayo & Lemon juice dressing.

Dinner Venison ‘Springbok’ Carpaccio, topped with Spring Onion, Parmesan, and a Balsamic Reduction, served with fresh Lemon Wedges and Olive Oil.

Burgundy Style Escargot, Snails grilled in Garlic Butter, Thyme, Onions, Celery, with a Roquefort & Chardonnay light Cream sauce, served in bowls, with freshly baked French-Loaf on the side.

Orange, Watercress, and Tuna Salad, with fresh seared Tuna, Tomato cubes, Orange segments, and toasted Walnuts, drizzled with a Rice-Wine & Aniseed dressing.

Wayne’s Beef Roast, slow cooked with Tomato, grated Red Apples, Celery, Red-Peppers, Garlic, Onions, Potatoes, Tomato, Italian Herbs, in Pinotage, served on a bed of Rice.

Sicilian Octopus Stew, Baby Octopus cooked with Sauvignon Blanc, Red-Chilli, Red-Onions, Garlic, Baby-Tomatoes, Capers, Green Olives, and Anchovy Fillets, topped with freshly chopped Italian Parsley, served with freshly baked Baguettes.

Chinese Cashew Chicken, with Green Onions, Bamboo Shoots, Mushrooms, roasted Cashews, and Pea-Pods, drizzled in Soy Sauce, on a bed of Chinese Egg Noodles.

Profiteroles, stuffed with a Hazelnut & Caramel Filling, topped with a Caramel & Hazelnut Cream sauce.

Strawberry & Balsamic Gelato, served with fresh Mixed-Berries, drizzled in a light creamy White-Chocolate sauce.

3 Lunch Garlic, Herb, Tomato, Feta, toasted Macadamia Nut, Sun-dried Tomato, and Basil Foccaccia.

Tomato and pan-fried Chouriço Salad, with freshly cut Tomato, Spring Onions, and fresh Parsley, lightly tossed in the Marsala, Chouriço, and Olive Oil reduction.

Penne Wayne, Chouriço, Bacon, Smoked Chicken, Mushroom, Green Pepper, and Onion in a creamy Sherry sauce, served on Penne Pasta.

Freshly baked Baguettes, served with a selection of Cheeses, paper-thin sliced Red-Onions, Cured-Meats, Salmon, Smoked Mackerel, various Spreads, and Butter.

Curried Egg Salad, with dried Cranberries, Red peppers, Mixed Greens, toasted Cashews, and boiled Eggs, drizzled with a Curry & light Mayo dressing.

Orange, Banana, and Mango Frullatta.

Berry, Apple, and Kiwi Smoothie.

Blueberry Cupcakes, with a light Cottage Cheese and Coffee topping.

Dinner Live and fresh Oysters with finely chopped Chives, Onions, and light roasted Chill- Créme Fraiche, topped with crispy Bacon bits.

Roquefort Salad, mixed Herb and Rocket, with Sun-Dried Tomatoes, Onions, Celery, Carrot julienne, Green-Pepper, and toasted Pumpkin & Sesame seeds, topped with a light creamy Roquefort dressing.

Spinach, Feta, and Pine-Nut Risotto.

Seafood Platter, with the Catch of the Day, fried Calamari, Mussels topped with Creamy Pinot Grigio Garlic Sauce, Prawns Mozambique Peri-Peri style, Cayun & Red-Wine Lobster, served with a Petit Pea and Onion Rice, and Lemon & Garlic Butter, and Peri-Peri sauce.

Veal Chop / Chicken - Milanese, Flour coated and crusted with grated Parmesan and Mozzarella, and lightly seasoned, pan-fried in Olive Oil and Butter, topped with Mozzarella, Cherry Tomato, Red-Onion, and crushed Garlic, glazed in a Balsamic dressing, served with creamy Parmesan & Chives mashed Potato on the side.

Berry Millefeuile, Classic Million Layers, with Vanilla, Mascerpone, and Cognaç cream, and layered wth fresh Raspberries, Blueberries, and Strawberries, in the Classic-French style.

Molasses Cakes, made with Cinnamon, Cloves, and Ginger.

4 Lunch Standard Greek Salad, with Tomato, Cucumber, Green-Pepper, Carrots julienne, Feta, Kalamata Olives, on a bed of Butter-Lettuce, with a light Greek salad-dressing.

Pub-Style Snack Platter, with Cocktail-Sausages, Chicken Fingers, Fried Shrimp, Fish Fingers, Beef Strips, and Spring Rolls, served with Roasted Potato cuts / Frittes.

A selection of Terrines, served with

Peanut Butter and Banana Frullatta.

Strawberry and Apple Smoothie.

Chilled Key Lime Mousse,

Pear Quinoa Salad, Quinoa made with Vegetable Broth, Walnut Oil, fresh chopped Chives, topped with fresh Apple, Celery, Pears, and toasted Walnuts, may also be served with a creamy Roquefort sauce.

freshly baked Baguettes and Seed-Loaf to spread. Selection: Smoked Chicken & Bacon, Smoked Mackerel and Salmon Trout, Pork & Duck with Raisin & mixed Bean dressing, Smoked Salmon & Pastrami with Capers.

Summer Succotash, with Butter & Lima Beans, sweet Shallots, Sweet-Corn, Zucchini, Basil, and Tomato, topped with a light Vegetable Stock & Mustard sauce.

made with Low-Fat Greek Yoghurt.

Dinner French Escargot, baked with Blue Cheese & Mozzarella in White Wine and Garlic Butter, served with fresh sliced Baguette.

Stuffed Pepper Soufflé, Red Peppers, stuffed with a minced Veal, Mushroom, Paprika, Nutmeg, Shallot, grated Mozzarella, and Egg, lightly baked, topped with finely chopped Chives.

Braised Summer Vegetables, Bell-Peppers, Aubergines, New Potatoes, Carrots, and Summer Squash, drizzled with a light creamy Pesto sauce, sprinkled with toasted Pine-Nuts.

Roasted Rack of Lamb, done with Rosemary, Peppadews, Red-Pepper, Lemon, Sweet Chilli Sauce, and Marsala Wine, served with oven roasted Butternut, Squash, Tomato, Mushrooms, and Green Beans.

Chatéaubriand, Beef Fillet pan-fried in Olive Oil and Butter, Sage, Thyme, crushed Green Pepper-Corns and Rock-Salt, flambéd with Remy Martin, served with a Egg Yolk, Tarragon, and Lemon juice Béarnaise sauce, with steamed Asparagus, and oven-roasted Potato, Mature Cheddar, and chopped Chouriço Croquettes.

Salmon Noodle, grilled Salmon, with a touch of Lime & Chille, toasted Cashews, roasted Green Peppers, and Haloumi cheese cuts, pan fried in a Teriyaki sauce, topped on a bed on Egg Noodles.

Lemon & Raspberry Swirl with Butter Cookies, served with fresh whipped Cream.

Apple, Pear, and Peach Tart, steaming hot, prepared with Cinnamon, dried Cranberries, Vanilla-Pod, and a touch of Brandy, served with Vanilla Gelato / fresh running Cream on the side.

5 Lunch Classic Buffalo Mozzarella, Tomato, and Basil Caprese Salad.

Spaghetti Vongole Rosso, Clams and sliced Baby Squid, finely chopped Parsley, Garlic, and a touch of piquant roasted Red-Chilli and Tomato purée, cooked in Chardonnay, served on a bed of Spaghetti.

Wayne’s Pizza, with Chouriço, Bell-Peppers, toasted Macadamia Nuts, Basil, and Smoked Chicken.

Parma di Pizza, with Parma Ham, Rocket, Blue Cheese, and Basil.

Quattro Formaggi, Tomato base, with Mozzarella, Gorgonzola, Feta, and Parmesan.

Californian French, Tomato base, with Mozzarella, Smoked Chicken, Bacon, White Mature Cheddar, Sour-Cream & chopped Chives, topped with a dollop of Avo, Red-Onion, and fresh Tomato Salsa.

Frutti del Mare, Tomato base, Mozzarella, Clams, Calamari, Mussels, and Shrimp, with Green Pepper, topped w/ fresh slices of Avocado.

Grape Frullatta.

Raspberry, Orange, and Avocado Smoothie.

Frozen Raspberry Pie, served with fresh Raspberries on the side.

Dinner Crab & Prawn Cakes, served with Red Onion Marmalade, Garlic & Chives Aioli, and Tartar Sauce.

Caponata Pargimiaga, Eggplant, topped with Onion, Plum-Tomato, Kalamata Olives, Capers, Celery, Pine-Nuts, drizzled

Salmon, crusted with Chilli, Lemon & Lime Zest, Garlic, and toasted Almonds, grilled, served on a bed of Onion, roast Garlic & Almond Rice, with a fresh Tomato, Green-Pepper, Chilli, and Onion Salsa on the side.

Spinach, Ricotta, and Pine-Nut Ravioli, freshly prepared, tossed in a light Garlic, Nutmeg, Lemon zest,

Lemon Sponge Cake, topped with a Cointreau, Butter, Caramel, and Lemon Zest Sauce, served with Vanilla Ice Cream.

Raspberry, Mango, and Lime Sorbet, served with freshly cut Fruit-Salad.

with Red Wine Vinegar & Olive Oil, topped and baked with grated Parmesan / Pecorino.

Lobster & Shitake Mushroom Risotto, prepared with a strong wooded Chardonnay, and Fennel.

Parmesan, and Olive Oil dressing.

Baby Spinach & Rump Salad, Rump steak, oven grilled in a touch of Garlic, Chianti, and Onions, with fresh Avocado, Walnuts, Tomato, and roasted Bell-Peppers, on a bed of Baby Spinach, drizzled with a light Chianti & Raspberry vinaigrette.

6 Lunch Freshly baked Baguettes, served with a selection of Cheeses, paper-thin sliced Red-Onions, Cured-Meats, Salmon, Smoked Mackerel, various Spreads, and Butter.

Classic Salmon Salad, with French Cottage Cheese & Dill, Capers, Green-Olives, Cherry-Tomatoes, and Spring Onions, on a bed of Rocket and Mixed-Herb lettuce.

Wayne’s Chicken Burgers, with crispy Pancetta, Provolone, Rocket, Tomato, Lettuce, Red Onions, Green-Pepper, and a Creamy Sun-Dries Tomato Pesto, served with Diced Roasted Potatoes .

Pork-Belly Sandwiches, Pork-Belly, oven-roasted with a caramelized Apple-Cider Apple and Fennel purée, with coleslaw, served on toasted Ciabatta, served with Fondant Potatoes on the side.

Creamy Avocado & White Bean Wrap, with Chipotle Chilli sauce, shredded Red-Cabbage, Cilantro, and Mature Gouda cheese.

Caramel & Chocolate Milkshake.

Chai-Tea and Yoghurt Smoothie.

Dinner Blue-Fin Tuna Tartar, with Capers, Pickled Gherkins, Shallots, Mutard Mustard, and Egg Yolk, served with a toasted Sweet Brioche.

Wild Mushroom & Asparagus Risotto, w/ finely chopped Shallots, a hint of Garlic, with Sauvgnon Blanc and Cream.

Spanish Paella with a Twist, Classic Paella, with Chouriço, and Smoked Chicken, and Seafood Marinara.

Cognaç flambéd Blackcurrant Duck Breast, with Cloves, Thyme, Blackcurrant Preserve & fresh Blackcurrants, and toasted Macadamia-Nuts, slow oven-roasted, and flambée with Remy Martin and Cointreau, served with Potato Dauphinoise on the side.

Lychee, Mango, and Raspberry Sorbet, on a bed of Mascerpone.

Chocolate-Coated Strawberries, fresh Strawberries, coated in Dark and White Chocolate, served with Beetroot Gelato.

7 Lunch Baguettes with Salmon, Smoked Trout Paté, Butter-Lettuce, Tomato, Onions, and Feta Cheese.

Calamari Salad, tubes and squid heads, grilled in a Lemon & Herb butter, with Red-Pepper, Olives, and Cucumber, served on shredded Butter-Lettuce, topped with crumbed Feta.

Penne al Bertucci, Chicken & Broccoli, with finely chopped Onion and Garlic, prepared in a light creamy Lemon & Chenin Blanc savoury White Sause, with finely chopped Italian Parsley, on a bed on Penne.

Variety of Sliders: Bacon & Chicken Mayo, Salami & Basil, Grilled Steak Strips & Pickles, Salmon & Parmesan.

Turkey, Corn, and Sun-Dried Tomato Wrap, cold Turkey, with Sweet-Corn, Tomato, Sun-Dried Tomatoes, and fresh Avocado, served with Roast Potato Chips.

Beetroot , Ginger, and Yoghurt Smoothie.

Lime and Caramel Milkshake.

Frozen Pineapple Upside Down Cake.

Dinner Wayne’s Garlic Bread, French Bread with Sesame Seeds, Red, Green, and Yellow Peppers, and Portabellini Mushrooms sautéd in Chardonnay and Olive Oil, with a hint of Chilli, topped with crispy Bacon Bits, Mozzarella, Gruyere, and Mature Cheddar, and

Steak au Poivre, with Aged Rib Eye, Madagascan Pepper Corns, Shallots, Garlic, and Remy Martin, topped with shaved Parmesan, served with Roasted Potatoes, Creamy Cinnamon Butternut, and Creamed Spinach.

Sogliole Zimino, Sole, pan fried in Butter with Onions, Beetroot, Celery,

Frangelico, Chocolate, and Cappuccino Mousse, three layered, with a dollop of freshly whipped Cream.

Ice-Cream Cake, made with Dark Chocolate cake, Mixed-Berries, Brandy, Frangelico, and Chocolate Gelato.

finely chopped Parsley.

Foccaccia alla Wayne, with Garlic, Feta, toasted Macadamia-Nuts and Pine-Nuts, Green-Olives, Olive Oil, and fresh chopped Rocket.

Anchovies, a touch of Pomodoro-Tomato purée, in a Pinot Grigio & Italian Parsley sauce, served with oven-roasted Beetroot & Potato cuts.

Gnocchi with Aubergine & Tomato, sweet Italian Pomodoro Tomato, Basil, Aubergine, and Red-Wine sauce, topped on a bed of freshly prepared Gnocchi, with grated Pecorino cheese.

Other DishesThe following dishes are mere examples of what additional dishes I can prepare, but does not nearly include all of the dishes I have learnt to prepare over 17+ years. My overall inspiration and reference of recipes, is derived from watching recipe videos of the Top World Chefs, such as Gordon Ramsay, Jamie Oliver, Wolfgang Puck, Marco-Pierre White, Anthony Bourdain, and Sanjeev Kapoor, and putting them into practice. I believe in the term “Going back to Basics”, because simplicity with high standards, and creativeness, can often overrule, and overt-complicate the best of dishes. Fresh, Healthy, and Quality Ingredients, is after all, the new way of Modern Cuisine, and I make Food taste Real Good!

Entrées

Portuguese Steak Trinchado, with Green Pepper Corns, Garlic, Tomato, Kalamata olives, Onions, and Chilli, in a Creamy Port & Red Wine Sauce, with Portuguese Spices, served with a toasted Pita-Bread on the side

Veal Croquettes, Hand rolled and filled with a ground Veal and Béchamel stock, crumbed and fried with a mild Dijon Mustard on the side

Deep Fried Camembert, whole wheel, wrapped in Phyllo Pastry, and deep fried, topped with a Sherry, Cherry, and Pistachio Sauce

Wayne’s Grilled Black-Mushrooms, sautéd in Cabernet Sauvignon with Onions and Garlic, topped with crispy Bacon and Salmon, Mozzarella, and Mature Cheddar, oven baked

Foie Gras, seared Foie Gras, served with a toasted Brioche, and Merlot & Rhubarb Compote

Caramelized Apple Foie Gras, grilled, with sweet caramelized Apple slices, topped with the Apple, Caramel, and Cognaç flambéd sauce

Scallops with Pea Puree and Bacon caramel, caramelized Bacon bits on Lemon grilled Scallops, garnished with a Pea and light Cream puree.

Roasted Bone Marrow, topped with a Red Onion & Port Marmalade, served with a Balsamic reduction, and Melba Toast on the side

Viognier & Apricot Roasted Quail, served on a bed of fragrant Rice, with dried Apricots, Green-Pepper, and fried Onion

Jambalaya Avocado Ritz, de-shelled Shrimp on Avocado & Lettuce, with a smoked Paprika Mayo dressing, topped with deep-fried Prawn Scampi

Wayne’s Nachos, Corn Chips, with Moroccan style Beef and Chicken, Red-Peppers, and Red Onions, Chilli, and Garlic, topped with Mozzarella, Smokey Joe Cheese, and Gouda, served with Salsa, fresh Avocado, and Banana Mayo

Wayne’s Calamari Cannelloni, stuffed with Sun-Dried Tomatoes, Feta, and sautéd Green-Peppers, with a touch of Tomato Puree, and Port.

Wayne’s Beefy Snails, Escargot wrapped in Beef Carpaccio, lightly baked with Mozzarella, Feta, and Peppadews, with a touch of Garlic and Sweet-Chilli Dip

Greek Fish & Prawn Cakes, mixed with Kalamata Olives, Onions, and Capers, served with Tzatziki, Houmous, and Sweet Tomato Dips

Poppy Seed & Anise crumbed Chicken Strips, served with a Indian Korma Curry Dip

Crocodile Strips, Beer & Sesame Battered, served with a Lime, Orange, and Lemon Zest, Sweet Chilli, Ginger, and Garlic Sauce

MainsParis Steak Tartar, classic, made with Mutard Mustard, Capers, Shallots, and Pickled Gherkins, topped with a Egg Yolk, served with Hone & Mustard Roasted Potatoes on the side

Chicken Pesto and Shrimp Satay Kebabs, served with Tzatziki, and fragrant Rice, made with Shallots, Olives, Basil, and crispy Bacon Bits

Roasted Mackerel, roasted with Madagascan Pepper, Paprika, Garlic, and Lemon, served on a bed of Red-Pepper & Onion mixed Couscous

Wayne’s Salmon Steak, crumbed and crusted in Pine Nuts, Sun-Dried Tomatoes, Basil, and Lemon Zest, served with a Yellow-Pepper, Onion, Masala Spice, and Raisin Rice

Creamy Chicken Tagliatelle, with Portabellini Mushrooms, Red-Pepper, Onion, and Brandy Sauce, topped with grated Parmesan

Wayne’s Grilled Calamari Steak, crusted in Peppadews, Red-Peppers, Cashew Nuts, Garlic, and Madagascan Green Pepper, finished with fresh Lime juice, served on a bed of mashed Potato, and steamed Veg of Choice

Lobster Thermidor, with Paprika & Lemon grilled Shrimp, Champagne, Cream, Mature Cheddar and Parmesan, Portabellini Mushrooms, and Shallot Sauce, served with steamed Vegetables of Choice

Lobster & Scallop Risotto, with Shitake Mushrooms, Chardonnay, Paprika, Shallots, and Cream

Veal Saltimbocca, with Prosciutto, Mozzarella, and a Pomodoro Tomato, and Marsala Wine & Shallot Sauce, served with creamed Fettuccini with Chives and Nutmeg

Wayne’s Duck, coated with Drambuie, Port, and Pineapple & Apricot Puree, with a hint of Garlic, and Red Pepper, served with a fragrant Orange, Pineapple, Onion, and Chilli Rice

Thai Green Coconut Chicken & Prawn Curry, with Potato, Green Curry Paste, Coconut Cream, shredded Coconut, Pine Nuts, Onion, and Bay Leaves, served on a bed of Jasmine infused Basmati Rice

Sea-Bass, crusted in Madagascan Pepper, Lemon Zest, Capers, and Olives, grilled in a Lemon, Parsley, Garlic, and Pinot Grigio Sauce, served with sautéd Green Beans, and Cinnamon Caramelized Carrots

Wayne’s Condensed-Milk, Honey, English-Mustard, Rosemary, and Brandy glazed Pork Tenderloin, served with a grilled Mushroom, Green Bean, Tomato, and Onion Mashed Potato Mix

Chicken Roulade, with Spinach & Feta, crusted in Walnuts & Paprika, cooked with Lemon and Riesling, served topped with a Cranberry Relish, on a bed of Mashed Potato, with a Beetroot Salad on the side

Louisiana Crab Chowder, Whole Crab Segments, with Cream, Tomato, Louisiana Cayun Spice, Port, and Onions, served in a Pot, with fresh Baguette and Rice on the side

Wayne’s Maluti Chicken, Breasts folded with Rocket, Parma Ham, Mozzarella, and Red Onions, wrapped in Phyllo Pastry and deep fried, topped with a Light Cream Sauvignon-Blanc & Parsley Sauce

Wayne’s Main Course Lobster Salad, large salad with Baby Spinach, Rocket, and Basil, with Red Onions, Sun-Dried Tomatoes, Dill-Cucumber, Pistachio Nuts, Cashew Nuts, toasted Pumpkin Seeds, blocks of Feta, Buffalo Mozzarella, and Mustard Gouda, Lobster grilled in Paprika and fresh Lemon, topped with a Creamy Roquefort & Chardonnay Dressing

Desserts Wayne’s Caramel Balls, thick Caramel, mixed with crushed Biscuits, and shredded Coconut, infused with Frangelico, rolled into bite-size balls, served with Cream

Chocolate Lava Cake, made with Belgian Chocolate and a touch of Bailey’s Irish Cream, served with Strawberry and Kiwi segments, and fresh whipped Cream

Paté a Choux, with molten Bulgarian Chocolate and Hazelnuts, served with fresh Strawberries, Blueberries, and Orange segments on the side

Sliced Carrot Cake, topped with a Mascerpone Icing, served with freshly whipped Cream

Chocolate Sponge Cake, topped with a Gooseberry, Pecan Nut, and Caramel layer, and sprinkled with grated Belgian Dark Chocolate, served heated, with a scoop of Vanilla-Bean Ice Cream

Apple Pie, served steaming Hot with a scoop of Vanilla Ice Cream

Wayne’s Three layer Berry Mousse, layers of Strawberry, Cranberry, and Gooseberry Mousse, all infused with a touch of Marsala Wine, in a glass, topped with fresh whipped Cream

Vanilla Bean Créme Brûlée, classic baked recipe, drizzled with reduced Butterscotch Salted Caramel Sauce, served with a scoop of Caramel Ice-Cream

Seasonal Sorbets, served with Fruit segments and Pomegranate Compote on the side

Chocolate & Kahlua Marquise, served with Orange and Mandarin segments, drizzled with Kahlua

Ferrero Roché Cheesecake, served with a Frangelico and Mascerpone Mousse, and fresh Strawberry and Kiwi segments

Affogato, Vanilla Ice Cream, topped with a Dark Chocolate Sauce, served with a side Espresso

Choc-Nut Stromboli, Stromboli with Dark and White Chocolate, Hazelnuts, topped with fresh running Cream

Toffee-Apple Stromboli, filled with Cinnamon steamed Apples, Toffee, and topped with a light Cream & Toffee Sauce.

“I believe in the importance, of providing exceptional service of the highest standards to every guest, and anticipating their every need, by being delectable, cordial, and courteous in every manner. Through consistency,

captivate every guest’s importance, with aptitude and appreciation, so that they may feel truly welcomed, as if they are the most important person in the world. If you apply the above, to every day’s approach towards your work, you can only excel to greater things.” - Wayne Dobson

END NOTE

On this note, I would like to thank you for taking the time in reading these Menu-Plans I compiled for you, although it does not nearly comprise of the vast amount of exceptional dishes, that I am very talented at. Food is, and was, and always will be, my greatest Passion! I am very much so looking forward to hearing from you, and wish you a great day.

Wayne Dobson

+1 (954) 716-0337

waynedobsonsa@gmail.com

Skype: waynedobsonsa

For any enquiries via LinkedIn: www. za.linkedin.com/pub/wayne-dobson/90/a87/28

Current Location: Fort Lauderdale, Florida, U.S.A