Ntobi's Catering and Events
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