Summer Dinner Menu’s
from R385- R500 per head
(incl vat)
Including 2 canapes on arrival
Minimum 12 pax Pretoria or 20 Pax Johannesburg
Canapé on Arrival
Brie & Black Forest Spring Roll , Roasted Plum Dipping Sauce
Starter
Twice-baked Gorgonzola Soufflé , served with a Toasted Almond & Apple Salad , Beetroot Vinaigrette
Main Course
Pan-seared Breast of Duck , served with Vanilla Pod Pomme Puree , Wilted Baby Spinach , Summer Berry Jus
Dessert
Vanilla Pod Pavlova with Elderflower Chantilly Cream, Fresh Strawberries , Pomegranate & Rose
Amuse Bouche
Demitasse of Roasted Butternut , Coconut & Ginger Soup
Starter
Cajun Crusted Grilled Tiger Prawns served on a Sweetcorn & Spring Onion Fritter with Guacamole, Tomato & Coriander Salsa
Main
Pan-grilled Fillet of Free-range Beef , served with Shitake Mushroom Croquettes, Truffled Cauliflower Puree, Roasted Rainbow Carrots, Truffle Jus
Dessert
Triple Chocolate Mousse Terrine , Served with Espresso Syrup , Dark Chocolate Sorbet
Canape
Duck Confit Spring roll , Pickled Ginger & Lime Leaf Dipping Sauce
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 Praline Ice Cream, Vanilla Pod Creme Anglaise
Amuse Bouche
Demitasse of Roasted Plum Tomato & Red Pepper Soup , Basil Pesto & Parmesan Foam
Starter
Twice-Baked Salmon Souffle ,
Served with a Smoked Salmon Rosette Chive Créme Frâiche , Black Caviar
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
Canape on Arrival
Rare Fillet of Beef Bruschetta with Red Onion Marmalade , Baby Rocket & Balsamic Reduction
Starter
Wild Mushroom, Caramelised Onion & Boursin Cream Cheese Puff Pastry Tart served with Balsamic Reduction and Micro-herb Salad
Main Course
“Salmon Nicoise”
Pan-seared Scottish Salmon served with Tapenade New Potatoes , Fine Beans , Rosa Tomato & Basil Salsa , Hollandaise Sauce & Crispy Capers
Dessert
Mille Feuille of Hazelnut Shortbread layered with Caramelised Apples and Cinnamon Chantilly. Served with Sour Apple Sorbet and Praline Creme Anglaise