- Rare beef stuffed with a sweet mustard sauce and sunflower shoots
- Crispy tempura prawns served in a shot glass with a Thai red curry dipping sauce
- Mini sausages wrapped in bacon and a sprig of rosemary served in a bamboo boat with a sweet mustard dipping sauce
- Mini blue cheese tarts topped with red onion marmalade and pickled pear
- Biltong cones topped with fresh microgreens
- Zucchini fries served in a cone with a yoghurt and basil pesto dressing
- Deep fried calamari served with a garlic aioli
- Salmon mousse served on crispy French loaves
- Chicken skewers with a sundried tomato mayonnaise, served in a shot glass
- Deep fried camembert served with green fig preserve
- Chicken liver millionaire (short crust pastry layered with chicken liver pate and port jelly topped with a deep fried chicken liver
- Brie tartlets with a caramelized balsamic onion marmalade
- Braised lamb and aubergine phyllo parcels
- Beef fillet skewers served with a creamy brandy pepper sauce
- Deep fried creamy mushroom risotto balls
- Savory baked cheesecake served with a balsamic marmalade
- Crispy French loves topped with bacon, camembert and red onions
- Roast beetroot dip, Chicken liver pate`, Salmon mousse, Preserved figs, Tomato preserve, Various salty biscuits, Cheese straws, Crispy French loaf, White wine poached pears wrapped in rocket and prosciutto, Camembert baked in puff pastry, Assortment of cheeses, Mini sausages wrapped in bacon and rosemary, Grapes, Salami, Marinated olives, Deep fried creamy mushroom risotto balls
- Phyllo pastry parcels stuffed with brown mushrooms, served with a creamy thyme and caramelized onion sauce
- Confit duck wrapped in phyllo pastry
- Fried camembert served with a caramelized balsamic onion marmalade and a herb, bacon and pecan crumble.
- Goats cheese and cream cheese mousse served with pickled beetroot, peppered salami, candies beetroot, roasted beetroot purée, sunflower shoots and a nut crumble.
- Braised lamb and aubergine spring rolls served with mint pesto and a burnt corn and pickled cucumber ribbon salad
- Deconstructed Caesar salad: Caesar salad croquettes, cucumber ribbons, Parmesan shavings, rocket and a Caesar dressing foam
- A selection of cheeses (Camembert, gorgonzola, goat’s cheese) served with green fig preserve, grapes, chicken liver pate, nuts, white wine poached pear, cheese straws, savory biscuits and a selection of breads.
Each table shares two boards
PLATED MAIN COURSE
- Thyme seared Beef fillet served with deep fried mushroom risotto balls, butternut puree, fresh peas, brandy and pepper sauce and fresh micoherbs
- Chicken breast wrapped in bacon and stuffed with spinach and feta, asparagus/ French beans, fondant potatoes, roasted butternut and a cheese sauce.
- Slow cooked lamb served with a roasted garlic and thyme mash, crispy carrots, baby mint peas and a red wine jus.
BUFFET MAIN COURSE
- Lemon chicken
- Mustard and pecan chicken
- Bacon and red pepper chicken (Bacon may be removed)
- Spinach and feta stuffed chicken, wrapped in bacon served with a cheese sauce.
- Beef fillet served with a creamy brandy pepper sauce.
- Roast lamb served with a red wine jus.
- Butternut, almond and baby spinach salad
- Couscous salad
- Garden salad
- Roasted aubergine, red onion, roasted sweet potato, spinach and sunflower seed salad
- Garlic and rosemary speared mini potatoes
- Thyme roasted seasonal vegetables and chickpeas with a balsamic dressing
- Chinese crunchy nut salad
- Rocket, Apple, pecan and blue cheese salad
- Roasted beetroot, pea and feta salad
- Blackened corn, red onion and green bean salad
- Roast vegetable salad
- Roasted butternut and beetroot salad with toasted pumpkin seeds and feta.
- Malva puddings served with berries and crunchy nut crumple
- Chocolate brownie and white chocolate mousse layered jars
- Dark chocolate mousse jars
- Mini lemon meringues
- Mini milk tarts
- Mini baked lemon cheesecakes with a homemade berry sauce
- Salted caramel and walnut baked cheesecakes
- Warm malva pudding rounds served with fresh berries (If available) vanilla ice-cream and a crunchy nut crumble.
- Poached pears filled with a nut stuffing, served on puff pastry with a butterscotch sauce, nut crumble and vanilla ice-cream.
- Chocolate mousse served with a chocolate crumble, meringue shards and vanilla ice-cream
- Deconstructed cheesecake served with a gingernut crumple, strawberry coulis and a strawberry and cream ice-cream.