Flairbar - Cocktails and Catering

About Us

Flair Mobile Cocktail Bar Services is headed by a dynamic duo of young, innovative, South African entrepreneurs who have a passion for the industry and an unparalleled understanding of quality and service. Flair was registered as a Closed Corporation in 2006 (2006/199606/23) and has grown from strength to strength. The most recent point of expansion was the inception of Food With Flair in November 2009. Flair is a rapidly growing and constantly evolving competitor in the mobile bar and catering industry. Our team of talented individuals is taking Flair to new heights function by function. The energy within flair's inner core is what is driving Flair to the top. We plan not only to service South Africa but take a bit SA around the world.

The Flair experience is a blend of mouth watering cocktails, passionate bartenders and stylish bars, shaken up and garnished with a little bit of magic to create an explosive atmosphere only experienced at our bars.

The promise we make is:

Piece of mind – our internal processes and highly trained setup teams confirm a hassle free setup and break down, leaving the space we used looking like we were never there.

All our staff are internally trained and regularly tested to maintain our superior level of service.

Our ingredients are hand selected at organic markets, providing you with the freshest most flavourful ingredients South Africa has to offer.

Our state of the art bars can be extended to accommodate any size function or event, guaranteeing immediate service every time.

Exceptional Customer Care

All the products and services offered under the Flair name have to meet our internal and international quality and service standards. Strict measures are enforced to ensure that these standards are regularly met and to ensure that each of our clients and your guests receive the standard of service expected from Flair.

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» 4 BMW dealerships - X1 Launch
» New Executive Bars are released
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» Flair staff at Paul Okenfold concert
» Flairtenders training
» Chef-At-Home – fully trained chef cooking in your home
» Food with Flair is reaching new heights

Bengali-Style Vegetable Curry Wraps

Serves 4 Ingredients: Wholemeal Brown Chapatti bread: - 500g (2 cups) Wholemeal Flour - 1 tsp salt - 5 tsp olive oil - 45 ml water Chunky Spinach paste: - 225 g baby spinach - 45 g Coriander leaves - 6 large garlic cloves - 1 bulb of ginger - 6 Tbsp roasted nuts of your choice - 3 Tbsp lemon juice to taste - 1 Tbsp olive oil - 2-3 green chillies - Salt and pepper to taste Bengali style aubergines and mushrooms: - 400 g Aubergines thinly sliced - Pinch Turmeric - ½ tsp red chilli powder - 2 Tbsp olive oil - Salt to taste - 120g thinly sliced mushrooms Red Pepper Humus: - 1 can Chickpeas rinsed - 1 Can Char grilled peppers or two fresh peppers grilled and skins peeled off - 1 tsp Paprika - 1 tsp lime juice - 150g low fat cream cheese - 2 tsp crushed garlic Method: 1) Place the sliced aubergines, mushrooms, turmeric, red chilli powder, olive oil and salt in a bowl, and gently mix well 2) Place on a lightly greased/sprayed baking pan and grill at 180 ‘ c for 5 min on each side or till crispy and golden brown 3) In the meanwhile, to make the paste, add the spinach, coriander, garlic, lemon juice, and chillies into a blender, and blend for a few seconds giving a chunky texture 4) Place olive oil, spinach and nuts into a pan and fry on a moderate to high heat for 2-3 min, and add salt and pepper to taste 5) For the Humus, add chickpeas, peppers, cream cheese and rest of ingredients into a blender and blend well for a smooth texture 6) To make the bread, sieve the flour and salt into a bowl, make a well in the middle and add the water and olive oil gradually and mix till a soft dough forms 7) Roll out the dough into four pizza like portions until the dough is 2-3mm thin 8) Place a portion onto a lightly oiled pan and fry for 30 seconds on each side or until golden brown 9) To assemble the wrap, portion the aubergines, mushrooms and spinach paste into four, and place in the middle of each wrap, roll the wrap tightly folding each open side 10) Slice the wrap in half diagonally and serve on a plate with Asian greens and some of the red pepper humus

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Chilli Mojito

How to prepare: Take 8 fresh mint leaves, and 1/4 of red chilli (no pips) with 2 lime wedges and add 12,5ml of Flairs sweet cane syrup (Substitute = 2 tablespoons of sugar) muddle lightly to extract the juices and flavours. Add 37.5 ml (1.5shots) of white rum. Add crushed ice and top up with lemonade. Add fresh whole chilli for garnish.

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