MENU 1
CANAPÉS ON ARRIVAL |
| Sesame and honey marinated seared tuna with sweet chilli dipping sauce Thai coconut and coriander chicken sticks Spinach, feta and macadamia nut cigars served with cranberry ginger chutney |
STARTER |
| Large loaves of sliced ciabatta breads filled with olive tapenade. |
SOUP |
| SERVICE: Plated Roasted Tomato Soup with garlic croutons and a swirl of cream |
MAIN COURSE |
| SERVICE STYLE: Platters to the table Roulade of sirloin with herb mushroom stuffing sliced and served with a deliciously rich red wine jus. Garnished with large sprigs of rosemary AND Chicken Supreme filled with a hearty combination of spinach, feta and black forest ham served with a piquant sundried tomato cream sauce |
ACCOMPANIMENTS |
| Creamed parmesan potatoes with melting butter Bowls of herb and garlic brown farm mushrooms Marinated and grilled vegetables (butternut, courgettes, sweet potato, aubergine and peppers) Fresh herb salad of rocket, watercress and mixed lettuce tossed with rosa tomatoes, spicy sweet cashew nuts, caper berries and delicate slices of pepperdew, topped with crumbed feta cheese. Chef's dressing on the side. |
DESSERT |
| Chocolate mousse “wedding” cake with berry coulis and cream. |
COFFEE |
MENU 2
CANAPÉS ON ARRIVAL |
| Rosemary and Parmesan shortbreads with olive and Chorizo tapenade Crunchy Thai chicken peanut cakes on bamboo sword sticks with chilli jam Macadamia nut, feta and mint filo cigars served with cranberry and ginger chutney Spicy Tom Yum soup served with lemon grass swizzle sticks and prawn tails Corn cups filled with fine roasted vegetable and topped with creamy blue cheese dressing and toasted black sesame seeds |
STARTER |
| No starter served. The canapés become the starter. |
MAIN COURSE |
| SERVICE STYLE: Platters Mature beef fillet herb marinated and roasted served with a red wine and mushroom jus Oven baked butter fish marinated in mild Tandoor spices. |
ACCOMPANIMENTS |
| Small bowls of Hot English and Dijon mustard Hot buttered chive and parsley new potatoes Bowls of minted baby peas Bowls of orange and cardamom scented glazed carrots Cos lettuce and baby spinach salad with Rosa tomatoes, Israeli cucumbers, crisp shards of Parma Ham and shavings of Parmesan cheese with balsamic syrup |
DESSERT |
| Chocolate and cream cheese brownies served with Pecan nut brandy ice cream |
COFFEE |
MENU 3
CANAPÉ |
| SERVICE STYLE: Platters served by waiters Sweet Corn and Courgette Fritters served with tomato basil dipping sauce Chicken satay sword sticks Tiny babootie squares with apple and tomato chutney Mini lamb and onion sosaties with an apricot glaze Tempura fried calamari with Lime and Chilli Inkomazi Roasted Tomato Basil and Feta tarlets |
MAIN COURSE |
| SERVICE STYLE: Buffet Slow spitted lamb with rosemary infused rock salt and drizzled with freshly squeezed lemon. |
ACCOMPANIMENTS |
| Roosterkoek brood (simple bread dough shaped and grilled on the open fire) Marinated and grilled aubergine, butternut and red pepper salad with basil oil dressing. Grilled pineapple salad with marinated feta cheese Bowls of spicy pickled mushrooms tossed with baby cucumbers Simple mixed leaf salad with crisp Parma ham, croutons and mustard white wine vinaigrette. Bowls of roasted new potatoes (slow cooked under the lamb on the spit) Bowls of Chakalaka (the irrepressible spicy vegetable relish) Inkomaas Chutney |
DESSERT |
| Dainty koeksusters, milk tarts on platters to tables. |
COFFEE
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