Sample Menus


– 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
– 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
– 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  


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

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

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