Plated
PLATED MENU OPTIONS
Our plated collection lets you design your own menu. Select your preferred starters, main courses and desserts from the individually priced dishes below, and we will prepare a quotation for your chosen menu and event requirements.
Starters from R95 per person | Main courses from R225 per person
All menu prices include VAT unless otherwise stated. A suitable kitchen facility is required to cater for your event; if your venue does not provide suitable facilities, Fork & Nice Catering can supply a kitchen setup at an additional cost. Additional staffing, equipment, logistics and travel charges may apply and will be confirmed in your quotation.
PLATED STARTER EXPERIENCES
Burnt Butternut With Miso & Feta — R105
Fire-Roasted Butternut Glazed In Miso And Cape Honey, Set Over Whipped Feta With Toasted Seeds, Crispy Sage And A Punchy Chilli-Brown Butter Dressing. (Vegetarian)
The Four Cheese — R115
Our Signature Four-Cheese Tartlet Filled With Klein River Gruberg, Mascarpone, Parmesan And Ricotta, Topped With Tomato Concassé, Basil Chiffonade, Cracked Black Pepper And A Parmesan Crisp. (Vegetarian)
Cauliflower, Tahini & Dukkah Stack — R105
Charred Cauliflower Resting On Silky Tahini Yoghurt With Cape Malay-Spiced Chickpeas, Toasted Dukkah, Coriander And Preserved-Lemon Dressing.
Mushroom Wontons — R125
Crisp Wild-Mushroom Wontons Laced With Truffle Aioli, Parmesan Crisps, Matcha Dust And Dressed Rocket.
Steamed Sticky Chicken Bao Bun — R95
Steamed Asian Bread Roll Filled With An Asian-Style Sticky Fried Chicken, Set Upon Marinated Cucumber Ribbons, Homemade Kimchi & Kewpie Mayo, And A Hoisin Sauce.
Bobotie Spring Rolls — R145
Golden, Crisp Cape Malay-Spiced Beef Spring Rolls Served Over Silky Cauliflower Purée, With Apricot Chutney Gel, Pickled Sultanas, Toasted Almonds And A Coriander Yoghurt Dressing.
Moroccan Pulled Arancini — R155
Crisp Risotto Spheres Folded With BBQ Pulled Lamb, Mixed With Moroccan Spice And Finely Shaved Biltong, Set Over An Italian Truffle Oil And Potato Purée, Pickled Shimeji Mushrooms And Rosemary Jus.
Crispy Phyllo Prawns — R185
Butterflied Vannamei Prawns Wrapped In Delicate Phyllo Pastry, Served With Avocado Risotto, Charred Pineapple And Smoked Tomato Salsa, Toasted Dukkah And A Vibrant Chilli-Lime Dressing.
Prawn & Feta Stuffed Calamari — R165
Patagonian Calamari Tubes Filled With Prawns, Feta And Chopped Dill, Set Upon Whipped Lemon Crème Fraîche, Pickled Cucumber Ribbons, Charred Sweetcorn And Cape Gooseberry Chutney, Finished With Dill Oil And Crisp Sourdough.
Seared Tuna & Sesame — R195
Sesame-Crusted Tuna Served Pink With Avocado And Wasabi Purée, Compressed Cucumber, Pickled Ginger, Edamame Beans, Sriracha Mayonnaise And A Glossy Soy, Lime And Sesame Dressing.
PLATED MAIN COURSE EXPERIENCES
Peppadew & Feta Stuffed Chicken Breast — R225
Free-Range Chicken Breast Rolled Around Peppadew, Feta And Spinach, Served With Parmesan Potato Galette, Charred Tenderstem Broccoli, Roasted Pepper Purée And Chive Beurre Blanc.
Asian BBQ Chicken — R285
Sticky Asian-Glazed Chicken Supreme With Ginger And Sesame Potato Fondant, Wok-Charred Greens, Pickled Cucumber, Spring Onion And A Glossy Soy, Honey And Chilli Reduction.
Duck, Citrus & Star Anise — R325
Pan-Seared Duck Breast Served Blushing Pink Over Orange-Scented Sweet Potato Purée With Glazed Baby Fennel, Beetroot Textures And A Star-Anise And Cape Port Reduction.
Crisp Pork Belly & Apple — R245
Slow-Roasted Pork Belly With Glass-Like Crackling, Wholegrain Mustard Potato Purée, Cider-Glazed Baby Apple, Seasonal Greens And A Rich Thyme And Apple Jus.
Confit Pork Belly — R265
Served With Cauliflower Purée, Crispy Mini Potato Vetkoek, And Sultana & Caper Salsa Verde.
Kingklip, Sauce Vierge & Chive Beurre Blanc — R295
Roasted Kingklip Set Over Crushed Garlic Baby Potatoes With Pea Purée, Seasonal Greens, Warm Tomato And Caper Sauce Vierge And A Delicate Chive Beurre Blanc.
Beef Fillet, Biltong & Wild Mushroom — R295
Chargrilled Beef Fillet Served Over Creamy Wild Mushroom Risotto With A Quenelle Of Biltong Mousse, Glazed Beetroot Petals, Charred Seasonal Greens And A Glossy Rosemary And Red-Wine Jus.
Coffee-Crusted Beef Sirloin — R245
Pepper And Coffee-Crusted Beef Sirloin, Carved Over Smoked Potato Fondant With Caramelised Onion Purée, Seasonal Greens, Red-Wine Shallots And A Deeply Reduced Cape Red-Wine Jus.
Slow-Braised Beef Short Rib — R265
Red-Wine Braised Beef Short Rib, Falling From The Bone, Served With Parmesan Potato Purée, Glazed Baby Carrots, Charred Onion Petals And Roasted Garlic Jus.
Karoo Lamb & Rosemary — R355
Rosemary And Garlic-Roasted Lamb Loin With Potato Pavé, Smoked Aubergine Purée, Confit Tomato, Seasonal Greens And A Rosemary, Mint And Red-Wine Jus.
Moroccan Lamb Shank — R335
Fall-Off-The-Bone Lamb Shank Slow-Braised With Tomato, Cumin And Warm Moroccan Spices, Served Over Saffron Potato Purée With Charred Aubergine, Roasted Baby Tomatoes And Rosemary-Mint Jus.
Greek Lamb Stew — R325
Lamb Goulash Glazed In Aromatic Spices, Slow-Braised With Sundried Tomato, Courgettes And Aubergine, Accompanied By Potato Gnocchi, Feta And Olives, And Served With A Warm Mediterranean Pasta Rice.
Seared Norwegian Salmon — R335
Crisp-Skinned Norwegian Salmon Over Potato Gnocchi And Wild Rocket Ragout With Blistered Cherry Tomatoes, Courgette Spears And A Wasabi-Chenin Blanc Velouté.
Cape To Coast Line Fish — R325
Pan-Roasted Sustainable Line Fish Over Saffron Potato Fondant With Charred Courgette, Mussels, Tomato Confit And Herb Oil, Finished With A Fragrant Seafood And Preserved-Lemon Velouté.
Mozambican Prawns — R395
Flame-Seared King Prawns Brushed With Garlic, Lemon And Peri-Peri Butter, Served With Coconut And Coriander Risotto, Charred Sweetcorn, Avocado Purée And A Roasted Shellfish Bisque.
Wild Mushroom, Truffle & Parmesan — R275
Wild Mushroom And Parmesan Risotto Crowned With Charred King Oyster Mushrooms, Truffle Cream, Crispy Leeks, Parmesan Tuile And Herb Oil. (Vegetarian)
Warm Red Quinoa Salad — R245
Warm Red Quinoa Tossed With Basil Pesto, Accompanied By Fire-Roasted Vegetables, Blistered Cherry Tomatoes, Wilted Rocket, And Deep-Fried Feta. (Vegetarian)
PINNACLE DESSERTS
Rooibos & Rosewater Malva — R145
Warm Rosewater Malva Pudding With Burnt White-Chocolate Crémeux, Rooibos Ice Cream, Dark Chocolate Soil, Berry Gel And Seasonal Berries.
The Cape Milk Tart — R135
A Contemporary Interpretation Of The South African Classic: Silky Cinnamon Milk-Tart Custard, Crisp Pastry Shards, Cinnamon Crumble, Vanilla-Bean Ice Cream And Burnt Honey Caramel.
Belgian Chocolate & Salted Caramel — R155
Dark Belgian Chocolate Crémeux With Espresso Brownie, Salted Caramel, Hazelnut Praline, Cocoa Soil And Vanilla-Bean Ice Cream, Finished With A Fine Chocolate Shard.
Lemon Meringue — R135
Sharp Lemon Curd, Buttery Biscuit Crumble And Torched Italian Meringue With Lemon Gel, Vanilla Mascarpone And A Refreshing Lemon-Basil Sorbet.
Passionfruit & Coconut — R145
Silken Passionfruit Panna Cotta With Toasted Coconut Crumb, Mango Gel, Raspberry Coulis, Coconut Tuile And Tropical Sorbet.
Burnt Basque Cheesecake — R145
Caramelised Baked Cheesecake With Macerated Cape Berries, Strawberry Gel, Vanilla-Bean Crème Fraîche And Pistachio Praline.
Cape Brandy Sticky Toffee — R145
Warm Date And Cape Brandy Pudding With Butterscotch Sauce, Caramelised Pecans, Apple Textures And Vanilla-Bean Ice Cream.
White Chocolate, Strawberry & Basil — R155
White-Chocolate Mousse With Strawberry Crémeux, Macerated Berries, Basil Gel, Pistachio Crumb And Strawberry Sorbet Beneath A Delicate Sugar Tuile.
Amarula Dark Chocolate — R155
Dark Chocolate Delice Layered With Amarula Crémeux, Espresso Soil, Caramelised Macadamia Nuts And Vanilla Ice Cream, Finished With Glossy Chocolate Ganache.
Koeksister, Honey & Rooibos — R135
Warm Spiced Koeksister With Rooibos Crème Anglaise, Honeycomb, Orange Gel And Vanilla-Bean Ice Cream — A Playful Fine-Dining Celebration Of A South African Favourite.
FOOD & WINE PAIRING
Five-Course Food & Wine Pairing Menu — R1,250 per person
Please enquire with our team for the full menu details of this pairing experience.