Floating Dinner Menu's

Waiter served with Little Bowls with Spoons & Forks

Minimum 30 pax up to a maximum of 150 pax

Waiters to be quoted separately according to venue location and length of time for which they will be needed.

Sample Menu's

From R225 to R265 per head

(excl vat)

Menu 1 


Panko Crusted Tiger Prawn served with Mango Salsa and a Lemongrass & Lime Dipping Sauce

Little Wild Mushroom, Caramelised Onion & Boursin Cream Cheese Puff Pastry Tart

Brie & Black Forest Ham Spring rolls served with Roasted Plum Dipping Sauce

Main Course

Fillet of Beef Bruschetta served with Baby Rocket, Grilled Aubergine, Roasted Red Pepper Hummus

Baby Lamb Burgers served on little Black Olive Foccacia with Red Onion Marmalade,

Served with a Side of Rosemary Salted Crispy Potato Wedges

Tempura of Salt & Pepper Calamari served with Lemon Aioli

Gourmet Pizza Slices with Chorizo, Sundried Tomato Pesto, Fresh Basil, Marinated Black Olives and Mozzarella, served with Balsamic Reduction

Thai Chicken In a Red Curry & Coconut Sauce, served with Lemongrass Steamed Jasmine Rice in Bamboo Cones


Little Vanilla Pod Pavlova’s with Fresh Strawberry, Rose & Pomegranate (in season)

Or Little Vanilla Pod Pavlova’s with Lemon Curd, Fresh Mango & Passionfruit (in season)

Little Amarula Crème Brulēe



Menu 2 


Tempura Tiger Prawn served with Avocado Salsa, Tomato & Chili Jam

Duck Confit Samoosa served with Mango & Red Onion Salsa, Pickled Ginger & Coriander Dipping Sauce

Shitake Mushroom Croquettes served with Indonesian Soya Dipping Sauce

Main Course

Thai Barbeque Chicken Lolipops

Little Bowls of Smoked Salmon Tagliatelle with Baby Spinach, Capers & Lemon Oil

Halloumi, Grilled Aubergine, Sundried Tomato, Fresh Basil Spring rolls

Gourmet Pizza Slices with Parma Ham, Shitake Mushroom, Caramelised Onion & Emmentaler, served with Fresh Fig & Rocket, Balsamic Reduction

Slow-roasted Lamb Shank served off the bone in little bowls with Rosemary & Parmesan Infused Polenta


Belgian Triple Chocolate Mousse served in Double Shot glasses with a Honey Snap Tuile

Caramelised Apple Spring rolls in Cinnamon Sugar, served with Butterscotch sauce to dip



Menu 3 


Fresh Oysters served with Cucumber Spaghetti, Olive Oil Sorbet

Rosettes of Smoked Springbok served on little Potato Blini’s with Crème Fraiche, Gluwein Poached Pear

Crispy Seared Duck Breast served on Thyme Crostini’s with Orange Onion Marmalade & Fresh Fig

Main Course

Hot Smoked Salmon Fillet served with Quinoa, Baby Asparagus Tips, Lemon Sabayon and Grapefruit Caviar in little Bowls

Sesame Crumbed Halloumi Sticks served with Sweet Chili Dipping Sauce

Confit Lamb Croquettes served with a Smoked Tomato & Basil Sauce

Mini Chicken Cordon Bleu filled with Parma Ham & Emmentaler, served with Rosemary Butter Sauce

“Mini Steak & Chips”

Grilled Beef Rib-eye served with a Cēp & Truffle Sauce

& Crispy Potato Wedges on the side


“Banana Split Crème Bruleē

Vanilla Pod Crème Brulēe served with a Chocolate & Banana Spring roll, Peanut Brittle

Double Shot Glasses of Raspberry & Hibiscus Jelly layered with Vanilla Pod Panna Cotte, served with Fresh Strawberry Salsa