Floating Menu’s
Minimum 30 pax for preparation
Menu 1 @ R235 per head
(excl vat)
Starters
Smoked Salmon Rosettes served on little Beetroot Blini’s with
Horseradish Mousse, Black Caviar
Sesame Crumbed Halloumi Sticks served with a Smoked Tomato & Basil Sauce
Brie & Black Forest Ham Spring rolls served with a Roasted Black Plum
Dipping Sauce
Main Course
Salt & Pepper Calamari served in Bamboo Boats with Lemon Mayo
Panko Crumbed Chicken Goujons served with a Rosemary Cream Dipping Sauce
Gourmet Pizza Sliced with Chorizo, Sundried Tomato Pesto, Fresh Basil, Marinated Black Olives
& Mozzarella
Baby Beef Burgers on little Sesame Buns with Shitake Mushroom & Emmentaler,
Served with Rosemary Salted Crispy Potato Wedges
Dessert
Caramelised Apple Spring rolls in Cinnamon Sugar, served with Butterscotch Sauce to Dip
Little Amarula Crème Brulee
Menu 2 @ R265 per head
(excl vat)
Starters
Panko Crumbed Tiger Prawns served with a Red Curry & Coconut Dipping Sauce
Sesame Crumbed Camembert served with a Cranberry Infused Red Onion Marmalade
Duck confit & Julienne Vegetable Spring rolls served with a Ginger & Coriander Dipping Sauce
Main Course
Seafood Paella with Prawns, Baby Calamari & Mussels, Chorizo & Black Olive
Rare Fillet of Beef Bruschetta with Roasted Red Pepper Hummus & Baby Rocket
Gourmet Pizza with Parma Ham, Shitake Mushroom, Caramelised Onion & Emmentaler, Fresh Fig & Rocket, Balsamic Reduction
Baby Lamb Burgers in Pita with Tzatziki, served with Rosemary Salted crispy Potato Wedges
Dessert
Baby Vanilla Pod Pavlova’s with Fresh Strawberries, Rose & Pomegranate
Double Shot Glasses of Triple Chocolate Mousse served with a Honey Snap Tuile
Menu 3 @ R300 per head
(excl vat)
Starters
Tempura Tiger Prawns served with Avocado Salsa, Tomato & Chili Jam
Grilled Aubergine, Sundried Tomato, Fresh Basil & Mozzarella Spring Rolls
Confit of Lamb Croquettes served with Salsa Verdi
Main Course
“Salmon Nicoise”
Hot Smoked Salmon Fillet served in Bamboo Boats with Black Olive New Potatoes, Fine Beans,
Confit of Rosa Tomatoes, Capers & Soft-boiled Quails Egg
Ginger & Lime Glazed Duck Breast Kebabs served with Coconut Sticky Rice
Slow-roasted Crispy Pork Belly served with Gingered Sweet Potato Puree, Pineapple Coriander & Chili Salsa
Grilled Wagyu Beef Chuck Steak served with Cēp & Truffle Jus
& a Side of Parmesan & Truffle Fries
Dessert
“Banana Split”
Little Vanilla Pod Crème Brulee served with a Chocolate & Banana Spring roll in Cinnamon
Sugar, Peanut Brittle
Lemongrass & Lemon Verbena Panna Cotte topped with Fresh Mandarin / Mango Salsa in Season
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