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




 


 

Innovative & Delicious Dishes

Professional Service