Lerne deinen Koch kennen
Matthew Hendricks
Food has been my biggest passion for as long as I can remember. I started my journey at the acclaimed bistro On The Rocks in Cape Town, where I learned the rhythm of a real kitchen and immersed myself in food and wine pairing, then kept refining my craft through studying chefs, reading cookbooks, and hosting dinner parties in Berlin. I care about high quality, sustainable ingredients and cooking with the seasons. My style blends traditional flavours with techniques from French, Italian, and British kitchens, and with my roots in Cape Town, seafood will always have a place on my menus.
Küchenstil
Cape Mediterranean, French, Italian, British
Sprachen
English, German
Verfügbar für
Signature Events
Einsatzgebiet
Berlin
Cape Atlantic Feast
A look at the dishes and flavours that define my signature style
Moules à la Cape
Fresh Atlantic mussels steamed with Cape Malay spices, white wine, saffron, and garlic, finished with lemon, cream, and herb oil. Served with toasted sourdough.
Grilled Calamari
Tender local-style calamari tubes flash-grilled over high heat in garlic-herb butter. Served with a light coriander yogurt.
Pan-Seared Line Fish
Line fish fillet with a light Cape citrus beurre blanc, fennel, charred asparagus, and a potato puree. Finished with a drizzle of smoked lemon oil and crispy capers.
