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.