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


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


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


Beetroot-cured Gravad lax of Salmon served with Horseradish Mousse, Fresh Apple & Dill, Micro-herb Salad


"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


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


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


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


Shellfish Bisque served with Butter Poached Crayfish, Squid Ink Spaghetti & a Saffron Foam


 "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 


Assiette of Crème Brulee

Vanilla Pod , Espresso & Amarula

served with Spun Sugar & Hazelnut Biscotti



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Innovative & Delicious Dishes

Professional Service