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.
Menu 1 @ R225 per head
(incl vat)
Starters
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
Dessert
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 @ R250 per head
(incl vat)
Starters
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
Dessert
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 @ R275 per head
(incl vat)
Starters
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
Dessert
“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