Catering option: South African Buffet

Welcome

• Flying Springbock, Litchi Prosecco Cocktail
• White Elephant, Coconut-Pineapple Vodka Cocktail

Starters

• Papaya Soup
• Cous-Cous with Dates, Corn, Carrots, Coriander or Cous-Cous with Pepper and Courgette-Vegetables and Chickpeas
• Red Snapper or Stockfish Kebabs in Lemon-Chili-Marinade

Main course (3 different options to chose from along with their side orders)

• Ostrich medallions in Port wine and cranberries marinade
• Grilled Cape Malay Kingklip Fish or Victorian Perch in Mango and Pepper Salsa
• Wild-Skewers of Venison, Ostrich, Kudu and Boerwors

Side orders
Bhayela - grilled Vegetables, Basmati Rice, Sweet potato Wedges, Rosemary Baby Potatoes, African Koshery (Lentils, Chickpeas and noodles in creamy Tomato-Garlic-Sauce)

Dessert

• Passion fruit Mousse with Port poached grapes
• South African Tipsy Tart

Drinks

White wine:

• Zoetendal Sauvignon Blanc
• Post House Chardonnay

Red wine:

• Mooiplaas Bery Red Shiraz
• Oude Compagnie Red

Examples:

Starters

• Glass noodles salad with lemongrass scampi and Thai basil
• New Caesar’s Salad (Wasabi nuts and Panko Chicken filet with Roman Salad)

Main Course

• Salmon filet with horseradish crust, leek and herbs rice
• Braised veal roast with sweet cabbage and caraway vodka

Dessert

• Soufflé like, lukewarm Lemon tart with Blueberry sauce
• Chocolate fondant in cup served with Chili-Banana marmalade

Spanish Tapas:

• Potato-Quark Tortilla
• Fried Chorizo (spicy sausage)
• Pulpo a la Gallega (Galician style octopus)
• Mejillones Tigre (filled and fried mussel)
• Chili Manchego
• Pork in Orange sauce

Sample menus

Menu 1

Amuse gueule

• Fried sushi rolls with wasabi foam
• Sweet Potato ravioli, truffle sauce with shitake

• Tomato variation (marinated, fresh, baked, caramelised) with basil and parmesan chips
• Saddle of lamb with African Rub, parsnips, pickled kumquats on pomegranate gravy

• White chocolate soup, mango ice cream with vanilla oil and fresh fruit

Menu 2

Amuse gueule

• Salmon tartar with marinated courgettes and ginger oil
• Celery-Chestnut Soup with fried quail and herb crostini

• Saffron risotto with Loup de Mer (sea bass) and caramelised lemon

• Roasted sirloin in 5 exotic herb crust, baked potatoes and nachos with Shiraz gravy

• Mango Tiramisu with cilantro pineapple and chocolate-orange praline

Menu 3

Amuse gueule

• Grilled scallops, curry noodles with lemongrass espuma (foam)
• Gazpacho texture (tomato-cucumber cold soup, red pepper tagliatelle, garlic crostini)

• Grilled octopus on wakame-daikon salad, ginger-soy vinaigrette and spicy chili emulsion
• Lacquered duck breast with pomegranate noodles (carrot purée), served with baked figs and cardamom gravy

• Nougat Espuma (foam) with caramelised chestnuts and brown filling
• Espresso and Chocolate

Examples of Finger Food:

• Coppa ham with peanut-fig cream
• Raw marinated scallops, wasabi, lime
• Veal medallions, lemon, hoisin dip
• Dayong shrimp and cilantro dip
• Char sui (Chinese Roasted meat) on a boulle of cous cous
• Ravioli of braised veal cheeks with parsnip cream