Plated
PLATED MENU OPTIONS
R350 per person
Please choose either starter and main course
Or
Choose a main course and dessert option
R450 per person
Canapes – Please choose 3 canapes
(1 from each section)
Please choose a starter, main course and dessert option
R600 per person
Canapes – Please choose 6 canapes
(2 from each section)
A starter option, a main course, dessert option
R750 per person
Canapes – Please choose 9 canapes
(3 from each section)
Please choose a starter, main course,
Dessert – Candy Cart, Ice Cream Bar, Crepe Station, 3 x cocktail desserts
R350 PLATED MENU OPTIONS
PLEASE CHOOSE EITHER A STARTER & MAIN COURSE, OR A MAIN COURSE AND DESSERT
STARTERS
- Caesar salad croquettes, served with parmesan shavings, anchovy dressing, parsley aioli and a garlic crouton
- Deep fried camembert, set upon an avocado puree, cream cheese frosting, roasted beetroot and a pineapple salsa
- Smoked chicken and orange salad, complimented by a toasted hazelnut vinaigrette, cucumber & carrot julienne, and avocado
MAIN COURSE
- Feta & peppadew stuffed chicken breast accompanied by a biltong & potato puree, seasonal vegetables, and a rosemary jus
- Slow roasted pork belly, served with a wholegrain mustard and potato puree, seasonal vegetables, roasted baby apples, and a thyme jus
- Pan fried line fish, draped over a seafood risotto, served with seasonal vegetables, beetroot onions, and a saffron veloute
DESSERT
- Warm sticky toffee pudding, accompanied by Italian vanilla ice cream, berry compote and a butterscotch sauce
- Lemongrass brulee, served with a ginger streusel, wafer biscuit, and a homemade Turkish delight ice cream
Or - Brussels waffles, served with strawberry ice cream, tuile biscuits, strawberry dust, and white chocolate cream
R450 PLATED MENU OPTIONS
PLEASE CHOOSE STARTER, MAIN COURSE AND DESSERT
STARTERS
- Wild field mushroom potstickers, served with sautéed shimeji mushrooms, truffle aioli, courgette julienne, whipped paprika feta, and deep fried leeks
- Red wine poached apple and gorgonzola salad with rocket leaves, sticky chicken, caramelized walnuts, and a raspberry vinaigrette
- Deep fried Thai mussel ragoons complimented by a saffron & potato puree, soy jelly, and a coconut mousse, turmeric reduction
MAIN COURSE
- Bobotie & chorizo stuffed chicken breast complimented by a sundried tomato & parsley risotto, seasonal vegetables, and a rosemary jus
- Grilled Sirloin served with fondant potato, butternut puree seasonal vegetables and rosemary jus
- Oven roasted line fish draped over a creamy parmesan polenta, ratatouille and served with a sauce vierge
DESSERT
- White chocolate baked cheesecake complimented by a strawberry coulis, mint pesto, roasted baby apple, and edible flowers
- Strawberry panna cotta served with a mint & white chocolate sauce, mixed berry compote, whipped amarula cream and tuile biscuits
- Belgium dark chocolate brownies, set upon dark chocolate soil, white chocolate sauce, seasonal berries and a hazelnut & mint pesto
R600 PLATED MENU OPTIONS
ARRIVAL SNACKS
Please choose 6 canapes
(2 from each section)
STARTERS
- Pulled lamb salad served with crisp lettuce, feta, peppadew, avocado, roasted beetroot, and a mango aioli
- Crispy phyllo prawns
Set upon an avocado risotto, draped with tomato & red onion salsa, and dusted with dukkha spice
MAIN COURSE
- Grilled pork fillet complimented by a wholegrain mustard and potato puree, sautéed napa cabbage, roasted baby apples, and a thyme jus
- Grilled Beef fillet served with panko crusted mushroom galette, whipped biltong butter, roasted courgette and almond ragout and a beetroot coulis
- Seared Norwegian salmon draped over a potato gnocchi and wild rocket ragout, blistered tomatoes, and served with a wasabi and chenin blanc veloute
DESSERT
- Mini candy cart, ice cream bar, and 3 cocktail desserts
R750 PLATED MENU OPTIONS
ARRIVAL SNACKS
- Harvest platters
Or - 9 canapes
(please choose 3 canapes from each section)
STARTERS
- Rolled lamb rib set upon a minted pea risotto, served with a beetroot coulis, and draped with tomato & red onion salsa
- Prawn & feta stuffed calamari tossed with a roasted courgette and tomato ragout, prawns chips, fried capers and onion salsa
- Roasted tomato soup enriched with an basil ice cream, and served with a 50ml glass of Moet Chandon Champagne
MAIN COURSE
- Grilled rack of lamb with a potato and truffle oil puree, sautéed spinach, vegetable bouquet and an amarula jus
- Seared Norwegian salmon draped over a wasabi and potato puree, served with sautéed Asian greens and laced with a honey-ginger veloute
DESSERT
- Candy cart, ice cream station, crepe station, and 3 cocktail desserts