Delicious Flavors

Canapes:

• Roast butternut, thyme and goats cheese tartlets with beetroot chutney (v)
• Wild mushroom arancini with truffle aioli (v)
• Camembert Cheese Croquette with Spicy Mayo (v)
• Toasted French Loaf with Ricotta, Sundried Tomato & Basil Pesto & Balsamic glaze (v)
• Spanakopita mini triangles (v)
• Veg Spring rolls with sweet chilli sauce (v)
• Smoked Salmon Trout Blini with Crème Fraiche, crushed pepper & Dill
• Tempura prawn in a shot glass with sweet chilli and paprika aioli
• Beef fillet and Turkish apricot skewer with Smoked BBQ glaze and toasted sesame seeds
• Thai Sweet Chilli chicken skewers
• Mini cheese beef burgers with tomato ragout and BBQ mayonnaise & micro greens
• Butter Chicken Skewer with Minted yoghurt

Harvest Table: (R250 pp for Harvest Table only)

A selection of wood fired breads, cheeses and charcuterie displayed on a styled table where guests can then help themselves. Please note all items on harvest table will be subject to availability as well as seasonality.

• Selection of freshly baked wood fired breads
• Selection of cheeses and Cold meats – for example – Pastrami, smoked chicken breasts, goats chevin, blue cheese, mature cheddar, brie, camembert etc. Cheeses selected will be subject to availability
• Chicken liver pâte, smoked snoek pâte, Spiced Humus, Onion Marmalade
• Whipped butters – zesty lemon, herb & miso
• Vegetable crisps and crackers & cut raw veg (carrot, celery sticks & baby cucumber sticks)
• Fresh fruit – for example grapes, watermelon, sweet melon, seasonal berries

Starters:

• Butternut Soup with fresh cream swirl and crispy onions served with toasted baguette (v)
• Pickled beetroot and butternut salad, heirloom tomatoes, goats’ cheese crema, baby leaves, charred onion pearls, beetroot reduction vinaigrette (v)
• Creamy garlic mussel bowl with freshly toasted baguette served with lemon and topped with petit herbs
• Smoked Norwegian salmon salad, avocado, baby leaves and grain mustard and honey vinaigrette
• Roast chicken Salad, with petit herbs, chives, cherry tomatoes, cucumber, toasted pumpkin seeds and cranberry vinaigrette
• Creamy Wild mushroom and truffle gnocchi, finely grated parmesan, and fresh basil leaves
• Oven roast vegetable and feta phyllo basket with homemade onion jam, basil mayonnaise, tomato glaze and fresh herb salad

Main course:

• 200g Beef fillet steak (medium), Dark Beef Jus, duck fat roast baby garlic potatoes, Honey balsamic roasted baby carrots, baby marrow & fire roasted broccoli
• Slow braised Deboned Lamb Shank, Brown onion Reduction, Herbed Pomme Puree Mash, Roasted Butternut, baby corn and fine green beans
• 150g Norwegian Salmon, Lemon garlic Verloutê, butter pomme puree mash & maple roasted baby carrot, Zucchini & petit pois

Plated desserts:

• Dark chocolate torte with whipped cream and seasonal berries
• Lemon Meringue Tart with berry Coulis and Fresh Berry
• Pavlova, custard, passion fruit and kiwi and pomegranate jewels
• Belgian Chocolate and walnut dense brownie with vanilla Cream
• Cape Malva Pudding Bundt with burnt orange syrup, crème anglaise custard

Please note: that a 50% non-refundable cancellation deposit is required 6 months prior to your event in order to secure your date. The balance to be settled 3 days before your big day. Your quote will also include a R5000 Chef on Site Surcharge which covers 5 chefs for plating for a duration of 4 Hours on