Summer Dinner Menu’s

 

from  R300 - R375 per head

Including Freshly Baked Bread , Amusebouche or Canape 

 

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

 

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Innovative & Delicious Dishes

Professional Service