Entertain in style from beautifull set tables to menus plated up by chefs, this is a stylish statement menu
Plated Menu 1
Soup
Roasted Cream of Tomato soup with a dollop of Crème Fraiche, chopped Olive salsa and finished off with slivers of Parmesan cheese
​
Starter
Smoked Salmon with pan fried prawns, drizzled with horseradish cream and dressed with baby salad greens tossed in a lime vinaigrette
​
Main Course
Fillet of Beef napped with a rich Port Jus and served with crushed New Potatoes with Gremolata
Carrot Cream
Wild Mushroom and Spinach phyllo pastry strudel
​
Dessert
Decadent Pear and Chocolate Frangipane Tart dusted with toasted sugared almonds and accompanied by whipped cinnamon Mascarpone and summer berries
Plated Menu 2
Soup
Cream of Cauliflower and Broccoli soup served with Spinach and Ricotta fritters
Starter
Tuna Niquoise – Seared Tuna slices served with colored tomatoes, olives, slices of hard boiled eggs, baby potatoes and salad greens napped with Red pepper vinaigrette
Main
Marinated and rolled Loin of Lamb napped with a Lemon Caper sauce
Roasted Duck fat potatoes with a herb garlic salt
Heirloom Carrots with Asparagus and Green beans
Dessert
Strawberry and Coconut Semifreddo – layers of Mascarpone ice cream, strawberries and coconut cake topped with chocolate leaves and drizzled with Strawberry coulis
Plated Menu 3
Soup
Cream of Butternut Soup topped with a dollop of sour cream, Harissa and flaked crab meat
Starter
Chickpea crepe filled with shredded chicken, topped with pan fried Haloumi cheese and salad greens, drizzled with a Green Goddess sauce
Main Course
Caramelized Salmon served with baked Parmesan cheese mash
Steamed Greens tossed with garlic and lemon
Roasted tomato on the vine
Dessert
Chocolate Petit Plate per person:
White Panecotta with Passionfruit Coulis served in tiny shooter glasses
Double chocolate ice cream served in tiny bowls
Decedent chocolate mousse in phyllo pastry cups
Slice of Chocolate brownie with a Belgium truffle topping
​
-
Add on options to menu – Drinks/Cocktail on arrival, Canapés to start off with, Sorbet Course, Cheese board or Cheese and Chocolate Platter at the end of the meal