Delicious Flavors

Carved Beef Fillet Steak in Brown Onion and Rosemary Reduction
Savoury Rice
Baby Garlic Potatoes
Maple and Balsamic Seasonal Roast Veg
BBQ Roast Chicken/ or Butter Chicken
Roasted Butternut Feta Salad/ Or Green Salad
Belgian Chocolate Brownie with Ice cream R70pp

Canapes:

•  Roast butternut, thyme and goats cheese tartlets with beetroot chutney (v)
• Wild mushroom arancini with truffle aioli (v)
• Blue 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 (black or white rolls) with tomato ragout and BBQ mayonnaise & micro greens
• Butter Chicken Skewer with Minted yoghurt

Harvest Table:
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 Marmelade
• 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, golden fried shitake mushrooms
• Oven roast vegetable and feta phyllo basket with homemade onion jam, basil mayonnaise, tomato glaze and fresh herb salad
• Miso Spicy Tofu salad- Asian slaw, miso dressing, pickled ginger & toasted sesame seeds. (VEGAN)

Main course:

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

Plated desserts:

• Dark chocolate torte and chocolate ice cream
• Pavlova, custard, passion fruit and kiwi and pomegranate jewels
• Belgian Chocolate and walnut dense brownie with vanilla bean ice cream
• Cape Malva Pudding with burnt orange syrup, crème anglaise custard,

Canape desserts:

• Macaroons
• Cake pops
• Salted caramel mousse tartlets
• Peppermint crisp tarts
• Mini red velvet cupcakes with cream cheese frosting
• Mini lemon meringue tartlets
• Mini Belgian chocolate brownies

Mini desserts served in glasses:

• Chocolate mousse cups
• Crème brulees
• Butterscotch cheesecake glasses with salted caramel peanut brittle
• Tiramisu served in small glasses
• Lemon meringue cups
• Vanilla panna cotta with blueberry compote and white chocolate served in small glasses

Add-ons and other ideas: ( to be discussed in bridal meeting )

• Braai stations
• Buffet to the table mains – food served on platters to the table
• Dessert Buffet Table

Please note that a 50% non-refundable cancellation deposit is required 30 days prior in order to secure your date. The balance to be settled 3 days before your big day.