Plated Menu

Cold Starter Plated

Asparagus & goats cheese puff pastry galette dressed with Asian salad
Biltong & peppadew tartlet served with an Asian infused garden salad dressed with herb oil
Phyllo parcel filled with fig & brie served with a balsamic reduction
Prosciutto ham served with melon, Parmigianino shavings, Asian salad & port & berry reduction
Grilled halloumi, roasted peppers salad garnished with baby rocket leaves & sweet chilli vinaigrette
Smoked Dullstroom trout on a mild salsa bed, croutons & a dill lemon cream cheese, lemon wedges
Roasted mini rosa tomato tart with balsamic glaze & basil oil & micro salad greens

Cold Starter Plated (cont.)

Classic blue cheese, poached pear & caramelized onion tartlet & micro salad greens
Roquefort, smoked chicken, walnuts, raspberry parcel with an Asian salad & a cranberry sauce, herbs
Roasted butternut parcels served with Asian greens & herb oil
Carpaccio & deep-fried caper berries, parmesan shavings & balsamic reduction
Beef carpaccio seared with balsamic & rosemary outside served with parmesan shavings, mushrooms & micro greens & toasted garlic bruschetta
Roasted butternut & peppers parcels served with Asian greens & herb oil

Soup starter plated

Roasted seafood bisque
Leek & potato soup garnished with poppy seed & an Asian salad
Minestrone with pesto & crème Fraiche
Roast pepper, sweet potato & butternut soup with cumin
Pea & bacon soup
Curried butternut & crème Fraiche
Roasted tomato & red pepper soup
Cream of tomato soup with homemade crostini & basil

Hot starter plated

A pan seared baby potato, wild rocket, calamata olive & watercress salad tossed in a horseradish & crème fresh dressing topped with Dullstroom smoked trout.
Grilled calamari with a lemon buttercream, accompanied by seasoned rice with micro greens & lemon wedges
A leek & potato quiche garnished with poppy seed Asian salad (V)
Goat’s cheese & chicken ravioli with roasted root vegetables, beurre noisette
Phyllo parcel filled with roasted butternut, smokey bacon, dressed with a creamy chives sauce, & served with an Asian salad
Tortellini served with a basil & Asian salad & sauce Napolitano

Herb-crusted Chicken fillet on a Salad Nicoisse with a creamy Beurre Blanc sauce
Chicken Fillet stuffed with feta and roasted red pepper , drizzled with a creamy red pepper sauce served on a parmesan mash and roasted Melange of vegetables
Fillet of Beef stuffed with roasted pepper tapenade, served with crispy Root Vegetable Wafers, Potatoes and a Pinotage Jus
Beef fillet stuffed with wild mushroom duxelles, wrapped in Parma ham served with herbed polenta or potato dauphinoise, red wine and rosemary jus
Grilled Beef fillet with red wine and balsamic reduction drizzled with truffle oil on parmesan mash and roasted Melange of vegetables
Camembert and avocado grilled fillet of beef drizzled with a red current sauce on a parmesan mash and roasted Melange of vegetables
Lamb shank , asparagus , parmesan mash and Melange of vegetables-SQ
Moroccan Lamb Shank served with potato dauphinoise and Poached Beet Root Balls-SQ
Herb crusted Lamb cutlets with mint yoghurt basting; roast potato stack with lemon and thyme and seasonal vegetables-SQ
Stuffed Roasted Peppers with Tabbouleh Cous Cous tossed with Feta (V)
Seared salmon in citrus and soy marinade, butternut , wilted Bok Choy Melange of vegetables and lemon beurre blanc -SQ
Seared salmon with yoghurt and herb drizzle on wasabi mash and vegetables -SQ
Oven baked line fish with a caper, olive , Rosa tomato lemon and rosemary salsa served with steamed new potatoes and Melange of vegetables -SQ

DESSERT PLATED

Vanilla Bean Crème Brulee with fresh berries
Amarula crème Brulée,
Chocolate and berry tart
Poached pear in white wine and saffron with a vanilla mascarpone cream
Poached pear in red wine syrup filled with Mascarpone cheese topped with dark chocolate shavings
Summer berries served with a champagne sabayon

CHEESE BOARD PLATED

Preserves in Jam Jars with Spoons: Fig Jam, Strawberry Jam,
Selection of South African cheeses
Basil Pesto, Olive Tapenade, Red Pepper Pesto, Humus, Liver Pate, Tzatziki, Guacamole,
Pickles, Kalamata Olives, Pepperdews, Roasted Marinated Peppers.
Grapes, Strawberries, Nuts