Summer Dinner Menu’s
from R445- R565 per head
(excl vat)
Including 2 canapes on arrival
Minimum 10 pax Pretoria or 16 Pax Johannesburg
Sample Menu's
Menu 1
Canapés on Arrival
Smoked Salmon Rosettes served on little Beetroot Blini's with Horseradish Mousse & Black Caviar
Little Wild Mushroom, Caramelised Onion & Boursin Cream Cheese Tart with Balsamic Reduction
Starter
Tempura Tiger Prawns served with Lightly Spiced Lentils, Mango & Red Onion Salsa, Red Curry & Coconut Sauce
Main Course
"Duo of Duck"
Pistachio Crusted Pan-seared Duck Breast & Confit of Duck Leg
served with Vanilla Pod Pommes Puree, Wilted Baby Spinach, Fresh Fig & Mandarin Jus
Dessert
Vanilla Pod Pavlova with Elderflower Chantilly Cream, Fresh Strawberries , Pomegranate & Rose,
served with a Raspberry & Hibiscus Sorbet
Menu 2
Canapes on Arrival
Cajun Crusted Tiger Prawn served on little Sweetcorn Fritters with Guacamole
Grilled Shitake Mushroom, Caramelised Onion & Emmentaler Crostini's
Starter
Beetroot-cured Gravad lax of Salmon served with Horseradish Mousse, Fresh Apple & Dill, Micro-herb Salad
Main
"Trio of Beef"
Pan-grilled Fillet of Beef Medallion
Slow-roasted Beef Short-rib
& Smoked Bone Marrow
served with Truffled Cauliflower Puree, Pickled Wild Mushrooms, Baby Asparagus, Bordelaise Jus
Dessert
Lindt Orange Infused Dark Chocolate Fondant
served with White Chocolate & Preserved Ginger Ice Cream
Gingerbread tuile, Caramelised Oranges
Menu 3
Canapes on Arrival
Duck Confit & Julienne Vegetable Spring roll , Pickled Ginger & Lime Leaf Dipping Sauce
Demitasse of Roasted Red Pepper & Tomato Soup served with Basil Pesto & Gratineed with a Parmesan Foam
Starter
Seared King Scallops , Saffron & Lemon Risotto , Pear & Watercress Salad , Lemon Oil
Main Course
Black Olive Crusted Rack of Lamb , served with Garlic New Potatoes , Fresh Broad Beans ,
Sundried Tomato & Basil Jus
Dessert
Warm Quince & Apple Crumble with a Hazelnut Topping. Served with Amarula Ice Cream, Honey Tuile , Vanilla Pod Creme Anglaise
Menu 4
Canapes on Arrival
Chorizo, Fresh Basil, Sundried tomato & Halloumi Spring rolls
Asian Inspired Shitake Mushroom Croquettes served with a Soya & Honey Dipping Sauce
Starter
Shellfish Bisque served with Butter Poached Crayfish, Squid Ink Spaghetti & a Saffron Foam
Main
"Springbok Wellington"
Loin of Springbok encased in Puff Pastry with a Wild Mushroom Duxelle. Served with Tenderstem Broccoli, Caramelised Red Cabbage, Rosemary Butter Sauce & Jus
Dessert
Assiette of Crème Brulee
Vanilla Pod , Espresso & Amarula
served with Spun Sugar & Hazelnut Biscotti