| Canape & cocktails |
Wedding Menus |
Hors d’ouevre Two dishes can be selected from each course
Parma ham tiered with short crust pastry and cream cheese
Norwegian smoked salmon in a bay of coconut cream with a mascarpone cheese
Finely cut venison served in a tier with short crust pastry, cucumber infused cream cheese, drizzled with olive oil and a Turkish fig and balsamic vinegar
Poivron Rouges Rotis. A white line fish oven baked in orange butter, served with roasted red bell-peppers, seasoned and garnished with farm oranges and olive oil.
Tempura prawns served on a bed of finely cut cucumber, summer fruits and
Butternut & basil cream, a French styled rich butternut cream served cool to warm
A traditional French onion soup served with a regional bread roll filled
Main course
Ostrich fillet served with a clove and Bordeaux reduction*
Slow roast Karoo lamb roasted with a rosemary & lavender infusion
Chicken noisette served with a blue truffle sauce
Fillet served with a Pinot Noir infused Espagnol
Scottish salmon pan fried in butter
All dishes contain seasonal ingredients and are subject to availability The main course is served with sautéed potatoes & seasonal vegetables
Dessert
Chocolate ganache served with a strawberry champagne syrup
Pavlova served with fresh garden figs
Baklava a delicious almond based Greek dessert
Crème Brulee raspberry infused
Panna cotta a delicate Spanish cream served with a fruit coulis of your choice
*All dishes contain seasonal ingredients and are subject to availability
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Jan Hendrick Olivier Head Chef
Hors d’ouevre Parma ham tiered with short crust pastry and cream cheese Norwegian smoked salmon in a bay of coconut cream with a mascarpone cheese Finely cut venison served in a tier with short crust pastry, cucumber infused cream cheese, drizzled with olive oil and a Turkish fig and balsamic vinegar Poivron Rouges Rotis. A white line fish oven baked in orange butter, served with roasted red bell-peppers, seasoned and garnished with farm oranges and olive oil. Tempura prawns served on a bed of finely cut cucumber, summer fruits and Butternut & basil cream, a French styled rich butternut cream served cool to warm A traditional French onion soup served with a regional bread roll filled with a
Main course Ostrich fillet served with a clove and Bordeaux reduction * Slow roast Karoo lamb roasted with a rosemary & lavender infusion Chicken noisette served with a blue truffle sauce Chicken breasts oven roasted with raisins & fresh dates Fillet served with a Pinot Noir infused Espagnol Scottish Salmon pan fried in butter Served with sautéed potatoes & seasonal vegetables
* Available for weddings with of 100 guests or less.
Dessert Chocolate ganache served with a strawberry champagne syrup Pavlova served with fresh garden figs Baklava a delicious almond based Greek dessert Crème Brulee raspberry infused Panna cotta a delicate Spanish cream served with a fruit coulis of your choice
*All dishes contain seasonal ingredients and are subject to availability
Thank you A special note of thanks to Patrick for the amazing images you shot for the Red Ivory food book.
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