Events Sample Menu

We offer Plated, Family style and buffet

Canapes

Rare beef stuffed with a sweet mustard sauce and sunflower shoots

Crispy tempura prawns served in a shot glass with a Thai red curry dipping sauce

Mini sausages wrapped in bacon and a sprig of rosemary served in a bamboo boat with a sweet mustard dipping sauce

Mini blue cheese tarts topped with red onion marmalade and pickled pear

Biltong cones topped with fresh microgreens

Zucchini fries served in a cone with a yoghurt and basil pesto dressing

Deep fried calamari served with a garlic aioli

Salmon mousse served on crispy French loaves

Chicken skewers with a sundried tomato mayonnaise, served in a shot glass

Deep fried camembert served with green fig preserve

Chicken liver millionaire (short crust pastry layered with chicken liver pate and port jelly topped with a deep fried chicken liver

Brie tartlets with a caramelized balsamic onion marmalade

Braised lamb and aubergine phyllo parcels

Beef fillet skewers served with a creamy brandy pepper sauce

Deep fried creamy mushroom risotto balls

Savory baked cheesecake served with a balsamic marmalade

Crispy French loves topped with bacon, camembert and red onions

Harvest Table

Roast beetroot dip, Chicken liver pate`, Salmon mousse, Preserved figs, Tomato preserve, Various salty biscuits, Cheese straws, Crispy French loaf, White wine poached pears wrapped in rocket and prosc

STARTERS

Phyllo pastry parcels stuffed with brown mushrooms, served with a creamy thyme and caramelized onion sauce

Confit duck wrapped in phyllo pastry

Fried camembert served with a caramelized balsamic onion marmalade and a herb, bacon and pecan crumble.

Goats cheese and cream cheese mousse served with pickled beetroot, peppered salami, candies beetroot, roasted beetroot purée, sunflower shoots and a nut crumble.

Braised lamb and aubergine spring rolls served with mint pesto and a burnt corn and pickled cucumber ribbon salad

Deconstructed Caesar salad: Caesar salad croquettes, cucumber ribbons, Parmesan shavings, rocket and a Caesar dressing foam

A selection of cheeses (Camembert, gorgonzola, goat’s cheese) served with green fig preserve, grapes, chicken liver pate, nuts, white wine poached pear, cheese straws, savory biscuits and a selection

Each table shares two boards

PLATED MAIN COURSE

Thyme seared Beef fillet served with deep fried mushroom risotto balls, butternut puree, fresh peas, brandy and pepper sauce and fresh micoherbs

Chicken breast wrapped in bacon and stuffed with spinach and feta, asparagus/ French beans, fondant potatoes, roasted butternut and a cheese sauce.

Slow cooked lamb served with a roasted garlic and thyme mash, crispy carrots, baby mint peas and a red wine jus.

BUFFET MAIN COURSE

Lemon chicken

Mustard and pecan chicken

Bacon and red pepper chicken (Bacon may be removed)

Spinach and feta stuffed chicken, wrapped in bacon served with a cheese sauce.

Beef fillet served with a creamy brandy pepper sauce.

Roast lamb served with a red wine jus.

Buffet Salads

Butternut, almond and baby spinach salad

Couscous salad

Garden salad

Roasted aubergine, red onion, roasted sweet potato, spinach and sunflower seed salad

Garlic and rosemary speared mini potatoes

Thyme roasted seasonal vegetables and chickpeas with a balsamic dressing

Chinese crunchy nut salad

Cornbread

Rocket, Apple, pecan and blue cheese salad

Roasted beetroot, pea and feta salad

Blackened corn, red onion and green bean salad

Roast vegetable salad

Roasted butternut and beetroot salad with toasted pumpkin seeds and feta.

BUFFET DESSERT

Malva puddings served with berries and crunchy nut crumple

Chocolate brownie and white chocolate mousse layered jars

Dark chocolate mousse jars

Mini lemon meringues

Mini milk tarts

Macaroons

Mini baked lemon cheesecakes with a homemade berry sauce

Pavlovas

Salted caramel and walnut baked cheesecakes

Baklava

Plated desserts

Warm malva pudding rounds served with fresh berries (If available) vanilla ice-cream and a crunchy nut crumble.

Poached pears filled with a nut stuffing, served on puff pastry with a butterscotch sauce, nut crumble and vanilla ice-cream.

Chocolate mousse served with a chocolate crumble, meringue shards and vanilla ice-cream

Deconstructed cheesecake served with a gingernut crumple, strawberry coulis and a strawberry and cream ice-cream.

SAMPLE

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