~CANAPES~

Asian Pork Style Ribs with Toasted Sesame Seeds and Coriander Micro Salad

Smoked Barbeque Chicken Wings with Chipotle Mayonnaise

Lamb Biterballen with Homemade Tzatziki 

Line Fish Ceviche on Corn Tacos with Shredded Red Cabbage, Avocado Puree, Carrot and Soya Sauce

Streaky Bacon and Three Cheese Croquette with Plum Compote

Caprese Skewers with a Balsamic Glaze

Yellow Gazpacho with Celery Curls

Steak Tartare on Melba Toasted with Pickled Shimejis

Seasonal Roasted Vegetables Phyllo Baskets with Toasted Pumpkin Seeds and Sundried Tomato Pesto

Corn Fritters topped with Smoked Salmon and Dill Crème Fraiche

 

~MAIN COURSE~

(Plated or Buffet Style)

Rolled Lamb Neck with a Mint Jus

Pepper Crusted Sirloin

Peri Peri Grilled Chicken Portions

Slow Roasted Pork Belly with a Creamy Apple and Thyme Sauce

Seasonal Line Fish Served with a Lemon and Herb Butter Sauce

Garlic and Thyme Roasted Potatoes Dressed with Truffle Oil

Asian Greens Tossed with Shaved Almonds and Garlic Oil

Quinoa with Confit Tomato, Spinach and Dried Cranberries

Garlic Styled Mashed Potato

 

~DESSERTS~

Decedent Chocolate Fondant served with Vanilla Ice Cream

Yoghurt Pannacotta Served with Lemon Curd and Toasted Coconut

South African Style Cheese Board

Vanilla Baked Cheesecake with a Berry Compote and Lemon Sorbet

Mini Pavolvas with Mango Coulis, Mango Slices and Chantilly Cream

Dark Chocolate and Orange Mousse with a Shortbread Crumble