Sample Lunch / Dinner Menu’s
Minimum 10pax Pretoria or 20 Pax Johannesburg
R485 to R585 per head
(excl vat)
Canapes on Arrival
Asian-inspired Shitake Mushroom Croquettes served with Indonesian Soya Dipping
Brie & Black Forest Ham Spring rolls served with Roasted Black Plum Dipping Sauce
Starter
Tempura of Tiger Prawns served with Lightly Spiced Lentils, Mango & Red Onion Salsa, Red Curry & Coconut Sauce
Main Course
Black Olive Crusted Rack of Lamb served with Dauphinoise Potato, Mēlange of Char-grilled
Mediterranean Baby Vegetables with Sundried Tomato & Torn Basil, Rosemary Jus
Dessert
Belgian Chocolate Fondant served with White Chocolate & Preserved Ginger Ice Cream, Caramelised Oranges, Gingerbread Tuile
Canapes
Rare Fillet of Beef Bruschetta with Fresh Rocket & Red Onion Marmalade
Grilled Aubergine, Fresh Basil, Sundried Tomato & Halloumi Spring rolls
Starter
Salad of Smoked Salmon, Avo & Baby Asparagus with Micro-greens, and a Citrus Vinaigrette
Main Course
“Duo of Duck”
Pistachio Crusted Pan-seared Duck Breast
& Coffee-infused Confit of Duck Leg
Served with Vanilla Pod Pommes Purēe, Wilted Baby Spinach
Summer Berry / Fresh Fig & Orange Jus (when in season)
Dessert
Apricot Tarte Tatin, Whipped Vanilla Pod Cheesecake set in a Honey Tuile Cylinder,
Apricot & Honey Nougat Ice Cream
Canapes on Arrival
Duck Confit & Julienne Vegetable Spring rolls served with a Pickled Ginger
Dipping Sauce
Dukkah Crusted Goats Chevin Pops served with Cumin Roasted Carrot Purēe
Starter
Twice-baked Vintage Cheddar Cheese Soufflē served with a Wild Mushroom Ragout,
Parmesan Crisp, Micro-herb Salad
Main Course
Pan-grilled Fillet of Seabass & Grilled Tiger Prawn served with Saffron Risotto,
Grilled Courgette Ribbons, Bisque Foam
Dessert
Vanilla Pod Pavlova with Fresh Strawberries, Rose & Pomegranate, Fresh Raspberry &
Hibiscus Sorbet
Canapes on Arrival
Tempura Tiger Prawn, Avocado Salsa, Tomato & Chili Jam
Smoked Salmon Rosettes served on little Beetroot Blini’s with Horseradish Mousse & Black Caviar
Starter
Open Ravioli of Butter Poached Crayfish served with Grilled Courgette Ribbons
& a Bisque Foam
Main Course
Parma Ham Wrapped Fillet of Beef served with Truffled Cauliflower Puree, Panko Crumbed Shitake Mushroom Croquettes, Baby Asparagus, Smoked Bone Marrow, Bordelaise Jus
Dessert
Baked Lemon Tart, Lemon Verbena Sorbet, little Blood Orange Soufflē,
Elderflower Meringue
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