Our Plated Selection of Starters, Mains & Desserts

Our Perfect Meals for Your Enjoyment

Canapé & 3-Course Meal

Canapés on arrival (choose four)

Courgette & sweetcorn fritters topped with smoked trout & horseradish cream cheese
Chicken satay with a Thai peanut dip
Brie with cranberry jam & chives on crostini (v)
Cajun beef topped with mascarpone & red onion marmalade on crouton
Chicken liver pate piped roses, topped with cranberry jam on crostini
Smoked chicken with rocket, goat’s cheese & caramelised peaches on crostini
Bruschetta topped with rocket, tender beef rump & brie with a balsamic syrup drizzle
Mini crepe wraps filled with Asian beef strips, cucumber & spring onions
Sesame crusted seared yellowtail topped with a lime aioli served on Chinese spoons
Smoked trout cannelloni, filled with rocket, cucumber, avo & wasabi aioli
Peppadew mouse topped with a smoked chicken salad & micro leaves served in mini bubble glasses
Potato rostis topped with smoked trout, mascarpone, micro herbs & caper berries
Herb seared beef & rocket topped with a beetroot & balsamic reduction on crostini
Grilled prawns with a lemon & chive cream cheese on Ciabatta bruschetta
Roast butternut, rocket, feta & roasted pumpkin seed wraps (v)
Roast Mediterranean vegetables topped with basil pesto on corn fritters (v)

Starters

Choose 1

Option 1
Rocket salad topped with marinated French fine beans, roasted Rosa tomatoes & smoked trout, drizzled with a creamy horseradish dressing

Option 2
Seared Yellowtail with Asian-style stir fried vegetables drizzled with a lime dressing

Option 3
Puff pastry tart with caramelised onions, creamy Danish Feta cheese, sun-dried tomato & basil pesto, drizzled with a balsamic syrup on wild rocket

Option 4
Phyllo pastry pouch filled with creamy Tarragon flavoured chicken, mushroom & bacon on a pool of sun dried tomato pesto sauce & wild rocket

Option 5
Pan-fried yellowtail marinated in cumin & orange served on a mound of French fine beans drizzled with a warm lemon & chilli dressing

Option 6
Italian style anti-pasti plate with roasted peppers, marinated olives, sun-dried tomatoes, baby mozzarella balls, spiced aubergine dip, cured meats served with crusty ciabatta bread

Main Course

Choose 1

Option 1
Pan fried beef fillet with a green peppercorn sauce topped with a roasted brown mushroom served with seasonal vegetables & roast potatoes

Option 2
Chicken Breast stuffed with a wild mushroom filling served on a potato gratin cake with glazed carrot batons & a tarragon scented Jus

Option 3
Pan-fried line fish topped with a herb & Parmesan crumb crust on a mound of sweet potato mash served with roasted vegetables, drizzled with a lemon cream sauce

Option 4
Braised lamb shanks with tomatoes, red wine & olives served on garlic mashed potatoes with seasonal vegetables

Option 5
Pork fillet stuffed with marinated prunes, wrapped with bacon topped with a creamy port sauce served with roast potatoes & seasonal vegetables

Option 6
Baked Kingklip topped with olive tapenade served with parsley potatoes & seasonal vegetables

Vegetarian Options

Pan-fried Polenta cake topped with roasted butternut & grilled ricotta cheese, drizzled with a tomato coulis
Potato gnocchi with a mushroom, tomato & basil sauce topped with fresh parmesan
Deep-fried Halloumi cheese salad with roasted red peppers, sun-dried tomatoes, parmesan croutons & walnut oil
Brown mushroom stuffed with spinach, Cheddar & cream cheese served on a potato gratin cake with a whole-grain mustard sauce
Spinach, mushroom, leek & feta filled phyllo pastry pouch served on a sun-dried tomato pesto sauce
Puff pastry tart with caramelised onions, creamy Danish Feta cheese, sun-dried tomato & basil pesto, drizzled with a balsamic syrup on wild rocket

Desserts

Choose 1

Option 1
Lemon tart rounds topped with a crisp brandy snap basket filled with vanilla ice-cream & drizzled with a citrus fruit sauce

Option 2
Individual Cape Malva pudding rounds topped with caramelised orange rind on vanilla custard

Option 3
Classic apple tarte-tatin served with a dollop of double cream, drizzled with a Verjuice syrup

Option 4
A trio of mini desserts consisting of:
Vanilla pannacotta topped with berry compote served in shot glasses
Chocolate & almond spring rolls served with achilli & aniseed syrup
Crème brulee spoons

Option 5
Individual summer fruit & berry pavlova filled with Chantilly cream, drizzled with a berry coulis

Option 6
A trio of mini desserts consisting of:
Mini shot glasses filled with a duo of white & dark chocolate mousse, mini berry pavlova & mini apple tarts filled with mascarpone, topped with a baby
toffee apple

Optional Tea & Filter Coffee