Menus

Buffet Menu 1

Salad Bar

• Mixed Continental Salad
• Salad caprese with a fresh lime zest
• New potato & spring onion salad

Chef’s Bread Basket

• Freshly Baked Oven Breads with Scented Butters

Hot buffet items

• Farm Reared Beef Fragranced with Black Pepper and Lemon, Fondant Potatoes
  Lashed with a Brandy and Pepper Corn Sauce
• Herbed Rice
• Roasted Line Fish with Vanilla and Citrus Pomme Puree with a Thyme and Sun
  Blushed Tomato Jus
• Cassoulet of chicken legs with garlic and grilled bell peppers
• Cannelloni of Grilled Capsicum, Aubergine and Baby Marrow Topped with a Tomato
  and Cumin Sauce and Fresh Parmesan/li>

Dessert buffet

• BSeasonal Fruit Kebabs with a Rooibos and Ginger Rosewater
• Vanilla and Orange Crème Brule with Spun Sugar
• White & dark chocolate Amarula mousse
• Mini gateaux
• Orange scented lamingtons

 
This menu is served with freshly brewed coffee & an assortment of teas

Buffet Menu 2

Plated Starter

• Warm salad of sweet chilli basted aubergine with a salad of creamy feta, chickpeas and lentils accompanied by lime-olive and parsley oil

Salad Bar

• Mixed Continental Salad
• Salad caprese with a fresh lime zest
• New potato & spring onion salad

Chef’s Bread Basket

• Freshly Baked Oven Breads with Scented Butters

Hot Buffet Items

• Duo of Butternut and Sweet Potato with Sugar Snap Peas
• Herbed Rice & crushed Mediterranean potatoes
• Roasted Line Fish with Vanilla and Citrus Pomme Puree with a Thyme and Sun Blushed Tomato Jus
• Cassoulet of chicken legs with garlic and grilled bell peppers
• Cannelloni of Grilled Capsicum, Aubergine and Baby Marrow Topped with a Tomato and Cumin Sauce and Fresh Parmesan

Freshly Carved

• Fillet of beef roasted with peppered crust

Buffet Desserts

• Seasonal Fruit Kebabs with a Rooibos and Ginger Rosewater
• Vanilla and Orange Crème Brule with Spun Sugar
• White & dark chocolate Amarula mousse
• Baked cheesecake
• Mint chocolate truffles
• Mini gateaux

 
This menu is served with freshly brewed coffee & an assortment of teas

Plated

Chefs bread basket

• Accompanied by herbed butters

Starter

• Warm salad of sweet chili basted aubergine with a salad of creamy feta, chickpeas and lentils accompanied by lime-olive and parsley oil
• Smoked Chicken and Blue Cheese Gateaux with a mango and avocado Salsa
• Mille feuille of buffalo mozzarella, sun blushed tomato and red onion marmalade with balsamic oil dressing
• Buffalo cheese, aubergine, roast pepper & sundried tomato tian
• Butternut and sage soup with Garlic Croutons
• Creamy spinach soup with feta & crushed walnuts

Main Course

• Fillet of farm assured beef, gallette of baby carrots & green beans with a fumet of red wine & rosemary /li>
• Baked Kingklip with a puree of sweet potatoe & parsnip, with sun blushed tomatoes & a lime beurre blanc
• Roast chicken, tarragon pomme puree, fresh asparagus and a white wine veloute
• Vegetable cannelloni with sprouts & butternut, served on a collection of root vegetables with confited baby leek and truffle foam
• Lasagna of goats cheese, roast Capsicum and olive with Parmesan and rocket and a tomato and cumin sauce

Desserts

• White chocolate, pistachio and green chili terrine with a lemon tuille
• Classical crème Brule with a cinnamon-spiced cracker
• Banana & chocolate tart with chocolate-orange ice cream, Contreau sauce and cardamom-pear samoosas
• Glazed lemon tart served with raspberry sorbet
• White Chocolate, Pistachio and Honeycomb Mousse with a Dried Fruit Coulis