Plated Wedding menu

Fine Feast Catering Plated Wedding Menu Portfolio

Jan 2025 to Feb 2026

 

From R445 to R565 per head

(excl vat)

Prices are subject to Basic Kitchen Facilities being available on site and reliable power

 

Canapes on Arrival or during photo’s  

Select any 3 

(1 x veggie, 1 x fish/seafood, 1 x meat option)

Vegetarian

Little Wild Mushroom, Caramelized Onion & Boursin Cream Cheese Puff Pastry Tarts R22.50

Asian-inspired Shitake Mushroom Croquettes served with Indonesian Soya Dipping Sauce R22.50

Grilled Aubergine, Fresh Basil, Sundried Tomato & Halloumi Spring rolls R22.50

Demitasse of Roasted Red Pepper & Tomato Soup topped with Basil Pesto and Gratineēd with a Parmesan Foam R25

Vintage Cheddar Cheese Shortbread topped with Goats Cheese Mousse, Caramelized Walnut & Fresh Fig R22.50

Smoked Salmon Rosette served on a Beetroot Blini with Horseradish Mousse, Fresh Apple & Dill R27.50

Tempura Tiger Prawn served with Avocado Salsa, Tomato & Chilli Jam R35

Salt & Pepper Calamari served in Bamboo Cones with Lemon Aioli R27.50

Rare Fillet of Beef Bruschetta served with Baby Rocket, Vintage Cheddar & Red Onion Marmalade R30

Rosettes of Smoked Springbok served on little Potato blini’s with Crème Fraiche, Fresh Fig & Apple Jam R25

Duck Confit Samoosa’s served with Mango & Red Onion Salsa R25

Brie & Black Forest Ham Spring rolls served with Roasted Plum Dipping Sauce R25

Lamb Confit Croquette served with a Smoked Tomato, Black Olive & Basil Sauce R27.50

 

Starters

“Trio of Wild Mushrooms”

Wild Mushroom, Caramelised Onion & Boursin Cream Cheese Puff Pastry Tart

Demitasse of Truffled Porte Bellini Mushroom Cappucino 

Shitake Mushroom Croquette 

R90

OR

Roasted Plum Tomato Soup served with Basil Pesto and Gratinéed with a Parmesan Foam, served with Black Olive Foccacia

R85

OR

Mediterranean Salad of Parma Ham, Baby Greens, Marinated Black Olives, Goats Feta, Sundried Tomato, Toasted Pine Nuts & a Basil Pesto Dressing

R125

OR

Salad of Smoked Salmon, Avocado & Fresh Asparagus with Micro-greens & a Citrus Vinaigrette

R125

OR

Panko Crumbed Tiger Prawns served with Julienne Vegetables, Red curry & Coconut Sauce, Mango & Red Onion Salsa

R135

OR

Twice-baked Vintage Cheddar Cheese Soufflé served with an Exotic Tomato, Basil & Buffalo Mozzarella Side Salad, Aged Balsamic, Basil Pesto, Parmesan Crisp

R105

OR

Cold Seafood Plate

Avocado Ritz with Butter Poached Tiger Prawn, Smoked Salmon Rosette on a little Potato Blini with Creme Fraiche & Black Caviar, Medallion of Sugar-cured Yellowfin Tuna with Wasabi Aioli

R135

OR

Carpaccio of Sugar-cured Beef Fillet served with Pickled Wild Mushrooms, Truffle Oil Aioli, Shitake Croquette & Parmesan Shavings with Micro-greens

R125

OR

Duck Confit Spring rolls served with Wok-fried Julienne Vegetables, Soy & Pickled Ginger Beurre Blanc

 R100

Main Course

 

Black Forest Ham Wrapped Breast of Free-range Chicken with a Spinach & Feta Stuffing.  Served with Roasted Butternut & Parmesan Risotto , Thyme and Macadamia Nut Cream R175

OR

“Beef Wellington”  

Fillet of Beef encased in Puff Pastry with Porte Bellini Mushroom Duxelle, served with a Melange of Baby Vegetables, Rosemary Butter Sauce & Jus R220

OR

“Trio of Beef”

Medallion of Pan-grilled Beef Fillet, Slow-roasted Beef Short-rib, Deboned Oxtail Croquette

served with Parsley Pommes Puree, Roasted Rainbow Carrots, Bordelaise Jus R245

 OR

Balsamic Glazed Rib-eye of Beef, served with a side of Exotic Tomato, Basil & Buffalo Mozzarella Salad, Basil Pesto & Parmesan & Truffle Fries R265

OR

“Duo of Duck”

Pistachio Crusted Seared Duck Breast

& Coffee-infused Confit of Duck Leg

Served with Vanilla Pod Mash, Mélange of Baby Greens, Summer Berry Jus R225

OR

Asian-inspired Sesame Crusted Seared Norwegian Salmon, served with a Grilled Tiger Prawn, Gingered Sweet Potato Puree, Wok-fried Julienne Vegetables, Wasabi Beurre Blanc R265

OR

Herb Crusted Rack of Lamb served with Dauphinoise Potato, Mélange of Baby Vegetables, Double Lamb & Rosemary Jus R265

 OR

“Navarin of Lamb”

Slow-roasted Shank of Lamb served off the bone with Buttery Mash,

Mélange of Roasted Baby Root Vegetables, Rosemary & Redcurrant Jus R245

 

 

Dessert

Belgian Triple Chocolate Mousse Terrine, served with Vanilla Bean Ice Cream, Honey Snap Tuile, Espresso Syrup R100

OR

“Banana Split”

Chocolate & Banana Spring roll in Cinnamon Sugar

Little Vanilla Pod Crème Brulēe

Peanut Brittle , Chocolate Ganache R85

OR

Vanilla Pod Pavlova with Fresh Strawberries & Pomegranate (in season), served with a Raspberry & Hibiscus Sorbet,  Turkish Delight R95

OR

Baby Dessert Platter 

Amarula Creme Brulee,  Double Shot Glass of Triple Chocolate Mousse, Baby Pavlova with Mixed Berries, Vanilla Pod Ice Cream R110

OR                                                                                                                                     

Baked Lemon Tart served with Lemon Verbena Sorbet, Confit of Citrus Segments & Elderflower Meringue R85

OR

Amarula Tiramisu

Served with Fresh Berries R90

OR

Dark Chocolate & Espresso Cheesecake set in a Gingerbread Crust with a Caramelised Orange Jelly, served with Fresh Mandarin Sorbet  & a Honey Tuile R100

 

Please note : You would need to allow for at least an extra 10% in portions if choosing more than one option per course, or you would need to give us a pre-order of the quantities of both dishes (ie print the menu on the invitation and ask guests to RSVP with their choice)

Menu prices are subject to availability of a kitchen facility with electricity, basic equipment (oven and stove)  , running water and washing up facilities, as well as the distance to the venue.  If we need to set up a  mobile kitchen, or if the venue is in a remote area, additional charges for delivery and set-up will be applicable. 

Waiters are to be quoted for separately as this will depend on the venue location, as their transport will need to be included, as well as length of time for which they will be required.    You will need 1 waiter per table of 10 guests.  

Crockery and Cutlery hire if not included in the venue hire are to be quoted for separately.