PLATED 3 COURSE MEALS
(Prices exc. VAT)
SECTION A
R375 / PERSON
STARTERS
Teriyaki Chicken Salad C
Arancini with Mozzarella & Wild Mushroom V
Ostrich Bobotie with Chunky Fruit Chutney & Baby Salad Leaves V
Thai Fish Cakes with Pickled Cucumber Salsa
Brie, Mushroom & Onion Tart with Rocket Salad V
MAINS
Sirloin with Grilled Spring Onion Jus, Gratin Dauphinois & Seasonal Veg
Grilled Chicken Supreme, Soft Polenta, Sautéed Spinach, Pancetta & Mushroom Sauce
Baked Line Fish with New Potatoes, Roasted Baby Tomato, Green Beans & Chive Butter
Chicken Paupiettes with Spinach & Prosciutto, Potato & Mushroom Bake
DESSERTS
Chocolate & Walnut Square with Rum & Raisin Crème C
Rice Pudding with Vanilla Pods & Berry Salsa C
Tarte Au Citron with Crème Chantilly C
Single Portion Malva Puddings with Vanilla Custard
Vanilla Crème Brûlée C
SECTION B
R435 / PERSON
STARTERS
Beetroot Carpaccio with Goats Cheese, Walnut Vinaigrette & Watercress C V
Chicken & Chestnut Dumpling with Ponzu Sauce
Smoked Springbok Carpaccio with Rocket Pesto & Truffle Mayonnaise C
Cannelloni with Roasted Aubergine, Zucchini & Ricotta V
Exotic Mushroom Soup with Garlic Croutons
MAINS
Beef Fillet with Truffle Mash, & Red Wine Jus
Roasted Kingklip with Wild Mushroom & Tarragon Sauce
Ostrich Fillet, Red Currant & Green Peppercorn Sauce with a Mushroom & Potato Tart
Pork Fillet stuffed with Apple & Sage, Tangy Mustard Sauce, Sautéed Spinach, Garlic Mashed Potato
Chicken Ballotine wrapped in Bacon & filled with Mushroom & Ricotta
DESSERTS
Mandarin Tart with Raspberries & Crème Fraiche C
Chocolate Almond Pie C
Panna Cotta with Berry Compote C
Papaya Loaf, Baked Peaches & Crème Fraiche
SECTION C
R490 / PERSON
STARTERS
Wild Mushroom & Mature Cheddar Tart with Baby Leaf Salad C V
Grilled Halloumi, Chorizo & Baby Spinach Salad (Sherry Vinaigrette) C
Prawn, Avocado & Tomato Salad C
Duck and Prawn Spring Rolls with Sweet Chilli Sauce
Smoked Ham Knuckle & Chicken Terrine, Cranberry Jelly & Herb Salad C
MAINS
Herb Crusted Norwegian Salmon, Steamed Asparagus & Beurre Blanc
Medallions of Beef Fillet with Sherry Glaze & Courgette & Parmesan Tart
Sole Paupiettes with Prawn Mousse, Dauphine Potatoes & Chive Beurre Blanc
Fillet of Beef with Porcini Froth & Fondant Potato
Vol-au-vent with Deboned Lamb Shank, Mushroom & Leek
DESSERTS
Black Cherry & Almond Tart with Vanilla Crème Anglaise C
Baked Vanilla Cheese Cake with Blueberry Compote C
Raspberry Crème Brûlée C
Sticky Toffee Pudding, Caramel Sauce & Vanilla Ice-Cream
SECTION D
R650 / PERSON (crayfish/scallop pricing subject to market price)
STARTERS
Tian of Crayfish with Avocado & Tomato Salsa, Mild Curry Dressing C
Soft Shell Crab with Sweet Chilli & Asian Leaf Salad
Seared Scallops, Crispy Pancetta & Truffle Mash
Potato Latke, Smoked Trout, Dill Crème Fraiche & Salmon Roe C
Grilled Duck Breast, Baby Leaf & Roasted Fig Salad
MAINS
Grilled Crayfish & Prawn with Tarragon Beurre Blanc, Potato Pavé
Grilled Scallops, Braised Baby Leeks & Asparagus with Lobster & Brandy Sauce
Confit Duck Leg, Cabernet Jus, French Beans & Truffle Mash
Roasted Kingklip with Spinach Ravioli & Crab Bisque
Herb Crusted Rack of Lamb, Buttered Baby Vegetables & Shiraz Jus
DESSERTS
Classic Chocolate Fondant with Vanilla & Pecan Nut Ice Cream
Chocolate Truffle Mousse Cake C
Salted Caramel Crème Brûlée C
Strawberry Mille Feuille C
(Layers of Puff Pastry, Fresh Strawberries & Sweet Mascarpone)
Roasted Peach Galette with Pistachio Ice Cream & Raspberry Coulis
Items from sections A to D may be combined. A price difference may be applicable.
Unless otherwise specified, main dishes will be served with seasonal vegetables.
All menus include Bread & Butter
Staff, travel costs, hiring, crockery and cutlery are charged separately.