Menu

Lightly curried butternut soup with yoghurt
Chilled pea soup with parmesan cream
Roasted tomato soup with parmesan cream and truffle foam
Tuna tartare with ginger dressing
Foie gras spoon with orange
Marinated Mediterranean Olives
Roasted Rosemary Cashew Nuts

Silken Tuna Pate with Green Peppercorns
Parfait of Chicken Liver and Foie Gras with Pickled Figs
Beetroot Terrine with Avocado Sorbet, Lacquered Walnuts and Horseradish Cream
Cold Smoked Salmon with Basil, Aubergine Puree, Crème Fraiche and Truffle Vinaigrette
Pea Soup with Oxtail Tortellini, Bacon, Celeriac and Shallot
Potato Gnocchi with Butternut and Ginger Puree, Pan- Fried Shiitake and burnt Butter
Prawn, Corn and Basil Risotto with Sauce Americaine
Scallops with Corn and Mushroom Purees, Gnocchi and Potato and Truffle Emulsion
White Asparagus with Mushroom Duxelle, Parmesan Cream and Balsamic Caramel
Peri –Peri Calamari with Chorizo Sausage Prawn and Cucumber Salad
Butternut Caprese with Goat Cheese

Cold Canapés
Filo Tartlets with Spicy Coriander Prawns
Lemon Mascarpone with Mint and Raspberry Oatcakes
Ricotta and Fig Puff Pastry
Marinated Bocconcini, Cherry Tomato and Basil Skewers
Chive – Tied Crepe Bundles with Smoked Salmon and Lemon Crème Fraiche
Mini Poppadoms with Creamy Chicken Tikka

Hot Canapés
Thai Chicken and Lemongrass Sticks with Sweet Cucumber Dipping Sauce
Fragrant Coconut Prawn Spoon
Clams with Ginger and Lime Butter
Parmesan Shortbread with Beetroot Pesto
Filo Pastry with Asian Beef Salads
Seared Scallop, Pea Puree and Crisp Pancetta Spoons

Something Sweet
Chocolate Chip Charlotte Cake served with Ganache Sauce, served on a gorgeous Glass
Stand, garnished with Almond Nuts and Chocolate Pieces
Rosewater Meringues with Raspberry Cream decorated with sugared Rose Petals, displayed on a beautiful Cake Stand
Mini Glazed Cherry Almond Filled Cherries
Chocolate Coated Profiterole Tower, filled with whipped cream rounded with Sugar Spikes and garnished with Chocolate rolls
Mini Mud Cakes, served in brown egg cups topped with Chocolate straws

Something Savory
Delicate Crostini topped herby Mushrooms with shaved Parmesan
Thinly sliced garlic tomato tartlet with Goats cheese and garnished with roasted olives and basil
Golden Focaccia topped with layers of potatoes, Black Olives, rosemary and thyme drizzled with olive oil
Choux Pastry Puffs filed with Gruyere Béchamel Sauce
Crispy Lamb cupped on a lettuce leaf drizzled with plum sauce sprinkled with spring onion.

Welcome Drinks
White sparkling Wine with Strawberries soaked in Orange Liqueur
Gin and Cherry Brandy with orange Juice garnished with Orange slices
Grapefruit with Lemons and Crushed Ice, garnished with Mint springs

Accompanied by
Smoked Salmon Rolls garnished with red or black caviar and finely chopped Spring Onion.
Grilled giant Tiger Prawns Tandoori flame grilled and served with beetroot and Curry leaf Raita
Fresh Oysters served with shallot vinaigrette and smoked chili

Beef
Fillet of Beef with Tomato Sauce, Carrot Puree and Roasted Pumpkin Ravioli Grilled Beef medallions with Parsnip Puree, Braised exotic Mushrooms, grilled Asparagus and Red Wine Jus

Lamb
Lamb Shoulder Sous Vide with Minted Pea Puree, Fondant Potato and Bagna Cauda
Provencal rack of Lamb with hot, crushed Peas, roasted Garlic and finished with a light lamb Jus and micro herb Garnish

Chicken and Duck
Dodine of Duck with Duck Confit, Autumn Vegetables, Foie Gras and Dried Blueberries
Roast Chicken with Honey- Lemon Marinade served with fresh vegetables and turned potatoes

High Seas
Honey Seared Salmon with Smoked Celeriac Cream and Avo Carpaccio
Miso – Glazed Kingklip with Coconut Aubergine and Sweet Chili

Apple Tart
Caramelized Apple Tart with Vanilla Ice Cream and Salted Calvados Caramel, garnished with a dried Vanilla Pod

Chocolate
Coffee, Hazelnut and Pistachio Marjolaine with Whiskey Foam, garnished with toasted Sesame Seeds

Parfait
Banana and Yoghurt Parfait with Dulce De Leche Ice Cream and Banana Jellies

Mousse
Chocolate Mousse, Lavender Cremeux and Berry Compote

Custard and Cream
Chestnut Creams with Caramel Sauce Garnished with dipped chocolate Langues de Chat Ginger Cream Brulee