SET MENUS 2017
Starters Please select one starter option Feta and Biltong Salad Cherry tomatoes, roasted pimentos, cubed beetroot, cucumber ribbons, watercress, arugula, shoots, grilled baguette wedge, buttermilk honey mustard dressing Smoked Scottish Salmon Roses Sweet potato scallion crumpets, whipped horseradish cream, diced red onions, deep fried capers, salmon roe, lemon pepper, avocado smear, micro shoots R125 Prawn Sate Gado Gado Fried tofu, grilled potato rounds, soya boiled eggs, sesame oil and garlic marinated green beans, tomato wedges, Asian soya spiced peanut vinaigrette R125 Butternut, Karoo Goat s Cheese and Caramelized Onion Tart (V) Watercress and arugula salad, roasted pimento and garlic pesto, cinnamon honey yoghurt dots, pumpkin seed brittle Mozzarella di Bufala Campana alla Caprese (V) Traditional buffalo mozzarella ball, sliced ripen tomato, arugula,basil pesto toasted Panini wedge, red pimento dots Mexican Chipotle Pulled Chicken Tian Salsa fresca, cilantro, lime and jalapeno topped with guacamole, cheddar and sour cream, pinto bean puree and nachos, coriander shoots Cajun Blackened Chicken Breast Sliced over tabbouleh, topped with tomato chili jam, homemade hummus lime dressing, deep fried pita triangles, micro shoots Roasted Tomato Panna Cotta (V) Avocado puree, mousseline of roasted aubergine and feta, corn kernel salsa fresca, watercress, grilled garlic baguette, smoked paprika olive oil drizzle
Hot Starters Mushroom, Spinach and Feta Pancake (V) Braised vegetables, cheddar and scallion sauce R80 Venison Bobotie Pin Wheel Wilted spinach, coconut curry Cape Malay cream sauce R88 Table Salad (Two bowls per table of 10) Italian Cubed tomato, peppers, onion, cucumber, iceberg lettuce, buffallo mozzarella balls tossed in basil pesto, green olives, herb olive oil vinaigrette R450 Greek Village Cubed tomato, red onion, cucumber, peppers, Kalamata olives, Greek feta, oregano balsamic and olive oil dressing R450 Traditional Caesar Cos lettuce, crispy Parma ham, boiled quail egg, garlic herb crouton wedges, shavings of Parmesan, creamy Caesar dressing on the side R550 Soup options Curried Cauliflower and Chickpea (V) Whipped cream, fresh coriander, deep fried pita croutons Green Pea Scallions, coriander, chicken leek dumpling Roasted Tomato (V) Parmesan croutons, whipped cream, basil pesto
Hot Starter Platters Served To the Table (To share around the table of ten guests) Asian Platter Hot Pan fried chicken pot with sticker dumplings, Thai prawn tail spring roll, vegetable fried dumpling, Indonesian chicken sate, coriander fish balls, sweet and sour dip, hoisin soya coriander dip R1200 Portuguese Platter Hot Village chicken livers, grilled sliced chorizo sausage, prawn rissoles, beef trinchado, lemon and herb grilled chicken wings, Portuguese rolls, and Prego sauce R1200 Indian Platter Hot Chicken tikka masala, lamb shish kebab, spinach corn fritters, chili bites, chicken samosas, baby naan, cucumber garlic raita, green chili chutney R1200 Middle Eastern Platter Hot Falafel balls, lamb kofta, cumin lemon yoghurt grilled chicken cubes, batter fried eggplant wedges, spinach phyllo pies, hummus, smoked eggplant dip, grilled pita bread R1200 South African Platter Hot Vetkoek with bobotie, snoek fish cake, venison wors on sticks with chakalaka, chicken sosatie, cheddar cheese and fruit chutney quiche R1200 Sorbets R20 pp Passion fruit Lime Berry
Main Course Please select one main course option Then select one starch and one sauce to match your dish Vegetables are Chef s seasonal choice OUR GRILLS 300g Sirloin rubbed with thyme, paprika butter, batter fried onion rings 250g Fillet of beef Florentine, portabella mushroom, creamed spinach, feta 320g Lamb rack chops rubbed with cumin, paprika, yoghurt, garlic 220g Bone out chicken supreme soya, ginger, sweet chili and coriander 300g Pork loin chop rubbed with lemon pepper 280g Grilled pork fillet, lemon, olive oil, thyme, mustard and a pinch of chili 220g Fillet of sea bass (SASSI FRIENDLY) rubbed with Salsa Verde 280g Stuffed chicken Supreme, garlic creamed spinach, feta, onions, herbs 220g Grilled kingklip fillet with four garlic sautéed prawns on a stick 180g Grilled Teriyaki glazed Norwegian salmon R195 R215 R245 R199 R198 R215 R245 R215 R255 R245 OUR SPECIALITY DISHES Beef Fillet Wellington R235 Spinach, mushroom, caramelized onion, chicken liver, puff pastry, red wine jus, hollandaise served on the side Turkish Braised Lamb Shank R230 Cooked in a fragrant tomato, chickpea and cumin sauce Braised Pulled Lamb Wellington R245 Spinach, mushroom, caramelized onions, chicken livers, puff pastry, red wine jus, mint jelly served on the side French Chicken Supreme Puff R225 Creamed leeks, button mushrooms, goat s milk cheese, sun dried tomatoes, puff pastry, and paprika basil pesto cream sauce
OUR COMBOS Mini Beef Wellington and Soya Honey Glazed Chicken Supreme R275 Mini Lamb Wellington with Grilled Sirloin of Beef R275 Grilled Beef Fillet with Greek Style Stuffed Chicken Supreme R275 2 Grilled Lamb Chops with Basil Pesto Brushed Chicken Supreme R275 STARCH OPTIONS Twice baked potato stuffed with Parmesan, cream cheese and chive Gratin potato Thick cut deep fried potato wedges Asian egg and pea fried sticky rice Crushed potatoes with sautéed onions, cream cheese, parsley Buttery mashed potatoes White beans and crushed potatoes Grilled pap tart Three mushroom and pea risotto Spanish tomato rice pilaf Fondant potato slow roasted in beef stock VEGETABLE OPTIONS Chef s Seasonal selection SAUCES Creamy forest mushroom Au poivre : Creamy Madagascar green peppercorn, with a dash of brown gravy Apple cider with caramelized cubed apples and chili sauce Creamy lemon caper and parsley Blue cheese sauce with a pinch of garlic Chili chocolate with a dash of coffee and brown gravy Portuguese tomato Peri Peri Chasseur sauce: brown gravy, diced tomato, button mushrooms, shallots, white wine Hollandaise sauce
VEGETARIAN DISHES Emperors Palace will cater for a max of 2.5% of the total number of the guests at no extra cost to the client Anything above the 2.5% will be charged to the clients account Truly Italian Eggplant Parmigiana Layers of grilled eggplant, rich slow cooked tomato garlic oregano sauce, shaved Parmesan, mozzarella, tossed green salad, roasted garlic bread wedges Open Face lasagne Wilted spinach, grilled eggplant, mushrooms, baby marrow, butternut, thick cut grilled onion slices, garlic basil pesto cream sauce, Pomodoro tomato sauce, shaved Parmesan and a tossed rocket and watercress salad Butternut and Feta Lasagne Cubes of butternut roasted with cinnamon, honey, nutmeg, butter, sautéed leeks layered with flaked feta cheese, pasta sheets, Pomodoro tomato sauce and basil pesto cheese sauce topped with grated mozzarella and baked Sautéed potato Gnocchi and White Italian Butterbeans Thyme butter, flaked blue cheese, Pomodoro basil pesto sauce North Indian Cauliflower, Chickpea and Potato Curry Basmati rice, three condiments, freshly grilled butter roti bread Asian Grilled Tofu Steak Wilted Chinese greens, grilled eggplant wedges, special grilled mushrooms, wok fried sticky pea rice with honey soya ginger and hoisin glaze
Sweet Endings & Temptations Mille Feuille Layers of puff pastry, whipped mascarpone cream, berry compote, sour black cherries, dusted powder sugar, jar of pouring crème Anglaise R65 Three Way Affair Berry fridge cheese cake with short biscuit crust, Dark chocolate torte chocolate shavings, Lemon meringue in a jar R75 Lemon meringue Pie Lemon curd dots, citrus salad, berry paint, chocolate straws, crumbled meringue, whipped cream, fresh mint R65 Trio of Brulée Vanilla, coffee, strawberry with pistachio biscotti, caramel popcorn kernels, berry jelly cubes, whipped cream, fresh mint R75 Chocolate 3 Ways Chocolate mousse quenelle, chocolate tort, white chocolate tiramisu jar Chocolate paint, chocolate shards, berry dots, whipped cream R75 Cinnamon, Anise and Ginger Poached Pear Whipped cream, berries, mint, walnut brittle R55 Cheese 3 Ways Cannoli filled with cream cheese and frozen berries dusted with powder sugar Baked New York cheesecake with a salted caramel toffy topping Moroccan layered cream cheese, date and honey walnut jar R75
After Dinner Freshly percolated filter coffee and a selection of teas Petit fours or chocolate truffles or macaroons Cheese Taster Creamy blue cheese wedge, grilled pear, preserved ginger, salted nut brittle, Melba toast crackers Cheese 101 Cape Camembert layered with sliced preserved fig and toasted salted caramel walnuts with Melba toast crackers Cheese Board for the Table Selection of Durban, Cape and Karoo cheeses, preserved fig, red onion and sultana chutney, celery sticks, water crackers and Melba toast crackers Local R55 International R65
~ Special Meal Requirements ~ Halaal Breakfast Halaal Tea and Coffee breaks Halaal Lunch Halaal Dinner Halaal Cocktail Hot and Cold Snacks Halaal food station for buffets Kosher Breakfast Kosher Tea and Coffee Breaks Kosher Lunch Kosher Dinner Kosher Hot and Cold Snacks Kosher food station for buffets A surcharge of R375 will be charged per meal Please also note that we do not cater for Halaal friendly or kosher friendly meals and that all Halaal and Kosher meals are ordered in from an outside catering company and therefore need to be ordered 48 hours in advance As a standard, with all set menus, we will provide a vegetarian meal option for 2.5% of the total number of guests as part of your menu price; for any amount requested over and above these 2.5% a charge will be levied accordingly. For any other specific special meal requests for set menus, ie fish, chicken or any other, the dishes must be chosen from our normal current menu selection and these will be charged accordingly, over and above your set menu price Regarding other special meals like dairy free, gluten, lactose and diabetic, these must be requested 48 hours in advance for specific dishes; otherwise Chef will choose and prepare a meal in line with the specific dietary requirement. If a client requires our Chef to draft a new menu using different ingredients to the existing ones from our menu pack, please note that the menu will take 48 hours to be drafted and sent through to the client.