Salmon, spring onion and julienne cucumber wraps served with chives and a sesame soy sauce
Fresh asparagus tartlets topped with smoked Chilean salmon and an avocado salsa
Tomato and cherry mozzarella spikes served in shot glasses with a caper mayonnaise
Brie phyllo money parcels with a cranberry herb dipping sauce
Chicken on lemon grass spikes served with a peanut and chili dipping sauce
Roasted fillet on pepper dew, feta and rosemary muffins with a horseradish crème and deep fried basil
Plum tomato and basil soup sips with Parmesan cheese straws
Little duck, caramelized onion and bok choy phyllo parcels with a hoisin sauce
Lime and coconut roasted prawns served on spoons with a cucumber ribbon salad and mint dressing
Please choose 6 of the above items
Plated Starters
Seared tuna salad with fresh rocket, cucumber ribbons, puy lentils and a red pepper chutney
Individual caramelized onion, thyme and brie tart topped with spring greens drizzled with a lemon herb vinaigrette
Gazpacho topped with Rosa tomatoes, drizzled with a herb oil
Trio of salmon
Salmon, cucumber chive crystal wraps with a sesame soy drizzle
Feta basil star shortbread topped with smoked salmon and lemon crème friache topped with dill
Lime, coriander salmon carpaccio swirl with a sweet chili drizzle
Phyllo wrapped camembert served on a bed of spring greens and cucumber ribbons with a Rosa tomato compote
Potato and spring onion croquettes topped with smoked salmon and an apple and cucumber compote
Thai vegetable and smoked salmon crystal rice wraps with an Indonesian soy dip
Sweet potato and butternut rosti topped with smoked chicken, avocado and sprouts and roasted red peppers drizzled with a chili, lime and saffron butter
Courgette blini with brie, sun dried tomatoes and fresh rocket topped with smoked Chilean salmon served with a tomato and ginger chutney and grilled limes
Home made duck, ginger and julienne vegetable spring roll served sliced with a salad of sprouts, red peppers and coriander drizzled with a sesame Indonesian soy
Melon, avocado and roasted prawn salad with cress and a dill lemon honey drizzle
Buffalo mozzarella and plum tomato stack with fresh basil drizzled with a balsamic reduction and herb oil
***
Home made sun dried tomato olive breads with butter balls
Plated Main Course
Roasted kingklip on a Tabbouleh salad with a cucumber, mint yoghurt drizzle and baby beans
Rosemary pesto marinated rack of lamb with olive infused crushed potatoes, roasted baby tomato compote and fresh asparagus
Cous cous crusted Scottish salmon with asparagus, mange tout and new potatoes drizzled with mint and lime Hollandaise
Supreme of free range chicken on an apple and sage potato rosti with glazed baby carrots, courgette ribbons and a sherry jus
Roasted fillet with a brie, cranberry, thyme, caramelized onion stuffing served on a leek and potato rosti with summer vegetables and a white wine reduction
Chicken breasts rolled with salsa Verde on roasted tomato and basil infused risotto cake with baby beans and creamy whole grain mustard sauce
Roasted duck breast on potato rosti with paper thin vegetables and a cherry orange reduction
Courgette and asparagus stuffed chicken breast on a compote of chickpeas, feta, tomato and basil with a pesto drizzle
Individual Beef Wellington served with a potato and spring onion rosti, roasted vegetables and a beef reduction
Roasted kingklip on a warm salad of green beans, roasted red onions and olives served with a cheek of lemon and sweet red pepper compote
Fillet of Scottish salmon on fresh pea and mint puree with grilled baby vegetables and Saffron, lime, chili butter
Rack of lamb with a Parmesan rosemary crust served with seasonal baby vegetables and baby potatoes drizzled with a red wine and sherry jus
Roasted beef fillet on a bed of baby spinach with wild mushroom and potato Dauphine potatoes, baby green beans and a red wine rosemary jus
Fragrant roasted ostrich fillet served on a bed of julienne vegetables and glass noodles drizzled with a sweet chili and coriander sauce
Star anise scented duck pativiere with a medley of baby vegetables and potato dauphinoise with a port jus
Desserts
Roasted pineapple layered with fresh berries, vanilla cream topped with almond praline
Fresh berry tart with vanilla crème patisserie and pansies
Mille feuille – puff pastry layered with vanilla crème, fresh berries and rose petal syrup garnished with mint
Chocolate almond pavlova with mocha crème and fresh berries
Traditional crèpe Suzette with an orange vanilla infused syrup
Crushed meringue, fresh berry and cream parfait topped with praline
Lemon and lime tart in a pecan nut vanilla pastry shell topped with mascarpone dusted with icing sugar
Individual pear and pistachio tarts with lemon mascarpone and violas
Home made apple tart topped with vanilla praline ice cream garnished with fresh mint
Crème Brule cups with almond biscotti
Chocolate pots with cinnamon white chocolate twists and lavender
Tower of Chocolate hazelnut spring rolls drizzled with a white chocolate sauce and fresh berry coulis
Cheeses
Cheese platter with 4 South African Cheeses, preserves and crackers
1 starter, 1 main, 1 dessert – R 260.00 per head
3 canapés – Add R 40.00 per head
Cheese course – Add R 40.00 per head
Choice of 2 mains – Add R 45.00 per head
