Plated Wedding Menu Portfolio 

Jan 2021 to Feb 2022


Select any 1 starter 1 main course and 1 dessert 

(10% supplement applies if having two options)

From R425 - R465 per head

 with 2 canapes on Arrival

(incl vat)


"Trio of Wild Mushrooms"

Wild Mushroom, Caramelised Onion & Boursin Cream Cheese Puff Pastry Tart

Demitasse of Truffled Porte Bellini Mushroom Cappucino 

Shitake Mushroom Croquette 

Mediterranean Salad of Parma Ham, Baby Greens, Marinated Black Olives, Goats Feta, Sundried Tomato, Toasted Pine Nuts & a Basil Pesto Dressing 

Salad of Smoked Salmon, Avocado & Fresh Asparagus with Micro-greens & a Citrus Vinaigrette


Cajun Crusted Tiger Prawns served on  a Sweetcorn & Spring Onion Fritter with Guacamole and Tomato Coriander Salsa

Tempura of Tiger Prawns served with Mango & Red Onion Salsa, Red Curry & Coconut Sauce 

Twice-baked Vintage Cheddar Cheese Soufflé served with an Exotic Tomato, Basil & Buffalo Mozzarella Salad, Aged Balsamic & a  Parmesan Crisp 

Cold Seafood Plate

Avocado Ritz with Butter Poached Tiger Prawn,  Smoked Salmon Rosette on a little Potato Blini with Creme Fraiche & Black Caviar, Medallion of Sugar-cured Yellowfin Tuna with Wasabi Aioli 

Carpaccio of Sugar-cured Beef Fillet layered with Buffalo Mozzarella, served with Pickled Wild Mushrooms & Parmesan Shavings, Micro-greens

Salad of Smoked Springbok Carpaccio served with Boursin Cream Cheese Croquette, Micro-herbs, Strawberry & Red Onion Salsa and a Balsamic Dressing

Main Course

Black Forest Ham Wrapped Breast of Free-range Chicken with a Spinach & Feta Stuffing.  Served with Roasted Butternut & Parmesan Risotto , Thyme and Macadamia Nut Cream

"Beef Wellington"  

Fillet of Beef encased in Puff Pastry with Porte Bellini Mushroom Duxelle, served with a Melange of Baby Vegetables, Rosemary Butter Sauce & Jus

Pan-grilled Fillet of Beef, served with Dauphinoise Potato, Mélange of Char-grilled Mediteranean Baby Vegetables with Sundried Tomato & Torn Basil, Bordelaise Jus

"Duo of Beef"

Pan-grilled Medallion of Beef Fillet & Slow-braised Beef Short-rib 

served with a Truffled Cauliflower Puree, Melange of Wild Mushrooms , Tender Stem Broccoli, Bordelaise Jus

Pistachio Crusted Crispy Pan-seared Breast of Duck & Confit Duck Spring roll , served with Vanilla Mash, Fresh Fig and Summer Berries, Orange Reduction


Pan-seared Norwegian Salmon, served with a Globe Artichoke Saffron & Lemon Risotto, Wilted Baby greens, Citrus Beurre Blanc 


Herb Crusted Rack of Lamb served with Herbed New Potatoes,  Melange of Baby Vegetables, Red Wine & Rosemary Jus 



Belgian Triple Chocolate Mousse Terrine, served with a Brandy Snap Tuile, Vanilla Bean Ice Cream & Espresso Syrup 

Vanilla Pod Pavlova with Fresh Strawberries, Pomegranate & Rose (in season), Elderflower Chantilly Cream and a Raspberry & Hibiscus Sorbet 

Baby Dessert Platter 

Amarula Creme Brulee,  Double Shot Glass of Triple Chocolate Mousse, Baby Pavlova with Mixed Berries, Pistachio Ice Cream

Baked Lemon Tart served with Lemon Verbena Sorbet, Confit of Citrus Segments & Elderflower Meringue

Quince and Apple Crumble with a Hazelnut Topping, served with Praline Ice Cream, Vanilla Creme Anglaise 

Note:  Menu prices are subject to availability of a kitchen facility with sufficient power supply , some basic equipment (oven and stove)  and water / washing up facilities, as well as the distance to the venue.  If we need to set up a complete mobile kitchen, or if the venue is in a remote area, additional charges would  occur.

Waiters are to be quoted for separately as this will depend on the venue location, as their transport will be included,  as well as length of time for which they will be required.    You will need 1 waiter per table of 10 guests.  

Crockery and Cutlery hire if not included in the venue hire are to be quoted for separately from a hiring company.