MENUS
MENU COST GUIDELINE Canapés (4-10 items): Ranging from R150 to R300 per person Bowl food (4-8 items): Ranging from R300 to R500 per person 3 course plated menu: Starting at R550 per person, dependent on menu choice Food stations: R2000 per station surcharge Please note: All prices are quoted per person and exclude VAT and staff. All prices include crockery, cutlery and glassware. No tastings. Our prices are based on the current cost of food are subject to change and availability of the seasonal produce.
COLD CANAPÉS / Linefish ceviche corn tacos, guacamole & salsa / Gin-cured trout with fennel salad & citrus foam / Oysters au naturel with flavour pearls / Cape Malay kerrie vis, lentil purée & mussel crumb / Chargrilled Sriracha prawn with gazpacho dressing & salsa / Coffee-rubbed beef tataki with pickled blueberry & radish / Beef bresaola, ratatouille & goats cheese / Confit duck pancake, truffle & pistachio, orange emulsion / Coronation chicken salad, sultanas & poppadum / Lemon & black pepper shortbread, gorgonzola mousse, green fig & walnut praline (v) / Mushroom, thyme & tomato tartlet (v) / Crispy polenta, caponata & micro basil (v)
HOT CANAPÉS / Mozambican tiger prawn with peri-peri emulsion / Hot oysters tempura, kupi & roe OR courgette, parmesan & bacon / Smoked snoek & apricot samosa / Lobster bisque arancini / 5 spice pork wontons, plum dipping sauce / Confit pork belly, crackling, rooibos & apple gel / Chicken boudin blanc, white truffle & porcini dust / Smoked beef bitterballen, craft beer cheese, chili oil pipette / North African lamb kofta, flatbread, yoghurt & salsa / Exotic mushroom arancini (v) / Roasted beetroot, goats cheese & pecan nuts (v) / Mielie pap fries & chakalaka (v)
CANAPÉ DESSERTS / Crème brûlée Rooibos OR vanilla bean / Lemon meringue pots / Tiramisu coffee, mascarpone, sponge / Baked cheesecakes with berry compote / Chocolate & orange mousse & candied orange zest / Malva puddings with crème anglaise / Apple crumble cake with cinnamon-spiced mascarpone / Peppermint crisp pots / Chocolate custard, salted caramel & brownie crumb / Pecan pies with brandy cream
BOWL FOOD / Seared tuna on Asian slaw salad / Seafood paella / Prawn mac n cheese / Salt & pepper squid, crispy chorizo, rocket & red pepper crumble / Fish & chips with tartar sauce & fresh lemon / Beetroot-cured trout, Granny Smith apples, fennel / Prawn cocktail Mozambican prawn & shrimp, avocado, cos & blush aioli / Charred chicken Caesar, anchovy, parmesan, croute / Cape Malay chicken, mango, lime & coriander / Butter chicken curry, steamed rice & sambals / Szechuan pepper beef fillet carpaccio, kimchi & wasabi cream / Venison biltong salad, butternut, feta, toasted pine nuts / Beef fillet with béarnaise & truffled fries / Asian beef short rib, pickled vegetable salad & spring onion fried rice / Braised lamb new potato, bean salad & roasted pepper sauce / Sweet & sour crispy pork, black beans & tortilla crisps / Mushroom arancini, wild rocket & Parmesan (v) / Potato gnocchi with minted spring peas & ricotta (v) / Moroccan vegetable cassoulet, jewelled couscous & labneh (v) / Heirloom tomato & melon salad, burrata with aged Modena balsamic (v) / Textures of cauliflower, raisins, capers & mint (v) / Goats cheesecake with red onion jam & baby leaves (v)
THREE COURSE PLATED MENU STARTERS / Bread to the table - a selection of artisan-baked bread served with flavoured butter, balsamic & olive oil (v) / Textures of beetroot, goats cheese mousse & micro leaf salad (v) / Moroccan vegetable cassoulet, jewelled couscous, Za atar crumb & labneh (v) / Corn & carrot velouté, ginger and lemongrass (v) / Curried cauliflower & pea salad with paneer, pakora, pickled carrot & coriander (v) / Lightly smoked snoek & pickled mussels, Cape Malay emulsion & baby leaf salad / Cured seabass, chili, samphire, olive oil & baby leaves / Crispy squid & chorizo salad, chickpeas, paprika, lemon aioli / Chicken liver pâté with Cape gooseberry relish, green salad, mosbolletjie melba toast / Free range chicken salad, peri peri, charred pineapple, lime dressing / Smoked springbok carpaccio & tartare, crispy quail egg, beetroot, fennel & citrus / Dry-aged beef fillet & caramelised butternut salad, feta, toasted pine nuts & parsley / Salted lamb rib, tabbouleh, fermented black garlic, pomegranate arils
MAIN COURSE / Pan-fried sea bass, pommes purée, fennel, bouillabaisse sauce / Franschhoek trout, buttered new potatoes, seasonal greens, caper & cornichon / Sustainable linefish & prawn curry, rice & sambals / Roasted chicken supreme with truffled mushroom duxelles, pommes purée, spinach, seasonal greens & sauce soubise / Pan-seared duck breast, confit duck croquettes, sweet potato, lentils & raisin purée / Seared venison loin, vanilla parsnip pommes purée, beetroot, slow roasted springbok shin & juniper jus / Sous vide beef fillet, marrow croquette, broccoli, mushrooms & kale / Braised brisket, grain risotto, pearl onion & spring vegetables / Lamb rump, smoked aubergine purée, bulgur wheat, yoghurt & mint / Oxtail crépinette, samp, heritage carrots & bredie sauce / Potato gnocchi with a rich gorgonzola sauce, refreshed by an apple & walnut salad (v) / Bobotie-spiced barley & butternut risotto (v) / Shiitake & haloumi fritter, Mediterranean vegetable ragout & micro basil (v)
PLATED DESSERTS / Buchu & white chocolate parfait, macerated dried fruit, rooibos & lemon gel / Granny Smith apple tarte tatin, salted caramel, oat crumble, cinnamon ice cream / Cardamom panna cotta with Noble late apricots, coconut crumble & Cape gooseberries (seasonal) / Sweet potato tart, Amarula ice cream, passionfruit & banana / Dom Pedro espresso & whisky semifreddo, chocolate & tuile / Citrus assiette parfait, lemon cake & curd, citrus foam / Coconut & lime panna cotta, tropical fruit salsa, passionfruit gel & macadamia nut crumble / Chocolate torte, berries, vanilla cream
FOOD STATION MENU SUSHI BAR / A selection of freshly-prepared sushi served with soy, ginger & wasabi RAW BAR / Wild Coast oysters served with flavour pearls and traditional accompaniments / Ceviche station local linefish ceviche assembled in front of the guests / Vietnamese rice paper rolls (v) HARVEST TABLE / A selection of artisan cold cuts and cheeses accompanied by dips, pâtés, olives, grilled artichokes, marinated peppers, preserves, stone ground breads, crackers & seasonal fruit ASIAN STREET FOOD / A selection of steamed dim sum with dipping sauces / Chow mein chicken/prawn/beef SWEET STATIONS / PETIT DESSERTS (choose from our canapé dessert menu) / ICE CREAM PARLOUR choose from a selection of seasonal flavours / DOUGHNUT WALL freshly-prepared doughnuts with a variety of toppings / CANDY STATION treats and chocolates displayed in jars for guests to help themselves
THANK YOU & BON APPÉTIT!