Canapes
Snoek pate & chicken liver and port pate served with tortilla crisps
Fresh Oysters
Bobotie Spring rolls with Homemade ‘Blatjang’
Caprese skewers in shot glasses with balsamic glaze
Starter (Plated)
Roasted cherry tomato and caramelized pesto tartlets topped with rocket & Parmesan shavings with a Balsamic glaze
Or
Baby lettuce salad with feta, biltong shavings and a blue cheese dressing
Or
Butter lettuce with avo steamed glazed prawns with mirin, palm sugar, coriander and chilli sauce topped with onion sprouts
Main Course (Plated)
½ Roast duck served with an Orange and Red wine jus
Roasted MR beef fillet sliced served with assorted wild mushroom sauce
Potato and caramelized onion bake cut out in rounds
Roasted butternut, coriander and hint of chilli
Steamed long stemmed broccoli
Dessert (Buffet)
Dark chocolate Terrine with an Amarula cream
Crème Caramel
Layered strawberry, Gooseberry and Youngberry sorbet
Dark and White Chocolate Malva
