Plated Wedding Menu Portfolio 

December 2018 to Feb 2020


Select any 1 starter 1 main course and 1 dessert 

(10% supplement applies if having two options)

 

From R325 to R350 per head (incl vat)

 

Starters


"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


Twice-baked Vintage Cheddar Cheese Soufflé served with a Grilled Aubergine, Marinated Black Olive & Rosa Tomato Salsa , Micro-herbs and 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 Plum Tomato, Fresh Basil and Buffalo Mozzarella with Parmesan Shavings 


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


Pan-grilled Medallion of Beef Fillet served with a Truffled Cauliflower Puree, Shitake Mushroom Croquettes, Roasted Rainbow Carrots, Bordelaise Jus

 

Crispy Pan-seared Breast of Duck served with Vanilla Mash, Fresh Fig and Summer Berries, Orange Reduction


Confit of Duck Leg served with Celeriac Puree (winter season only) , Thyme Roasted Baby Beetroot & Rainbow Carrots 


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


Pan-grilled Paupiette  of Kabeljou served with Char-grilled Artichoke Croquettes, Courgette Spaghetti and a Roasted Red Pepper & Saffron Sauce


Herb Crusted Rack of Lamb served with Baby Potatoes, Melange of Baby Vegetables, Rosemary Jus 

 

Dessert


Belgian Triple Chocolate Mousse Terrine, served with Vanilla Bean Ice Cream & Espresso Syrup 


Vanilla Pod Pavlova with Fresh Strawberries, Pomegranate & Rose (in season), served with a Raspberry 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 electricity, basic equipment (oven and stove)  and 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 could 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.