Sample Menus

CANAPES & BOWL FOOD

CANAPES – Charred tomato & pepper tartlets with caramelised onions and deep-fried sage – Chicken Satay with Peanut & coriander dipping Sauce – Rice paper rolls ,sesame fillet, coriander, mint, rice noodles and cashew nuts   – Phyllo parcels filled with Asparagus, chorizo and ricotta – Pulled pork on mini vetkoek with a citrus marmalade and coriander slaw   – Flatbreads filled with slow smoked salmon, dill crème & cucumber pickle   – Marinated calamari & chorizo tossed with rocket and aioli on bruschetta

BOWL FOOD – Sesame chicken and spring onion noodle boxes with a coriander and pepper relish                      – Durban style lamb curry Served with naan and pickled lemon   – Parmesan gnocchi served with wild mushrooms, charred tomato & leek & microgreens   – Roast belly pork served on apple salsa on wholegrain mustard mash in mini bowls

DESSERT – Macadamia biscuit base, macadamia icecream and granadilla curd layered into small jars   – Dark chocolate bark topped with almond and pistachio nuts and edible balls & glitter – Caramel praline cupcakes

BRAAI MENU SA STYLE

Chicken thighs – periperi sauce Rump served with chimichurri sauce Marinated lamb chops Falafel vege patties (for vegetarians)   Herby, cheesey potato bake Sambal salad – tomato, cucumber, red onion, coriander, chickpea & fried kidney beans Broccoli, bacon, sharp cheddar, toasted seeds & cranberry salad Tabbouli – bulghur wheat, diced tomato, cucumber, red onion, parsley & mini with a chive and lemon dressing Caprese salad – avocado, basil, tomato & mozzarella layered with a toasted seed pesto dressing   Smoked paprika and chive corn bread – served with a jalapeno butter   Tomato chilli relish and garlic aioli

Classically Traditional

STARTER PLATED Smoked salmon and cucumber terrine served with parmesan wafer, caper & Israeli cucumber pickle and a hot Dijon sauce Served with micro greens & lime vinaigrette

MAINCOURSE PLATED 8 hour Slow roast lamb leg with a rosemary parmesan & garlic crumble served with caramelised baby onion sauce roast parsnips pan fried crusted aubergine and potato gateaux

DESSERT PLATED Homemade nougat cheesecake   Served with biscuit tuile, Frozen berries & a nougat crumble

Harvest Table Affair

HARVEST TABLE Roasted spiced nuts Citrus and rosemary olives Artichokes in lemon garlic Israeli pickled cucumbers Parma and copper ham & salamis Parmesan discs Mature cheddar rounds served with port pear Spiced pineapple skewers Roasted peppers Smashed chickpeas Tapenade Spiced butter bean puree Focaccia squares breadsticks & grilled pitas  Charred tomato tarts with feta & caramel onion  Israeli cucumber pickle

HARVEST SUBSTANTIAL Seared fillet with mustard crème & salsa verde Durban style prawn and chicken curry on coconut basmati rice Charred sweet potato and Butternut with feta and chilli, and roasted seeds Caprese salad with a parmesan crumble Tabbouleh –tomatoes, cucumber ,mint, parsley, bulgur, onion, lemon oil Leaf salad baby spinach, rocket, mint vinaigrette & microgreens

SWEET Macadamia biscuit base, macadamia icecream and granadilla curd layered into small jars Dark chocolate & salted caramel gooey brownies Little berry pavlovas