BUFFET MEALS

Main Courses...

Oven Roasted Chicken Pieces spiced with Sumac and drizzled with Fresh Lime Juice

Seared Duck Breasts with Star Anise and Citrus

Poached Norwegian Salmon with a Fresh Avocado, Lime and Cilantro Salsa

Cape Line Fish Kebabs with Capers and Dill

Seared Beef Fillet with a Rosa Tomato, Calamata Olive and Basil Compote

Mustard and Herb-crusted Lamb Cutlets

Sautéed Prawns and Baby Calamari tossed with Fennel, Lime and Cranberries

Salads & Sides...

Quinoa Salad with Radish, Asparagus Tips, Broad Beans, Basil, Dill and Lemon

Buffalo Mozzarella, Rosa Tomatoes and Torn Basil on a bed of Rocket with a Balsamic Drizzle

Roasted Beetroot Salad with Hazelnuts, Goat’s Cheese and Red Onion and Dill

Fire Grilled Aubergine, Red Peppers and Zucchini with a Caper Lemon Dressing

Medley of Seasonal Green Vegetables blanched and tossed in a Tarragon Vinaigrette

Dukkah-dusted Wedges of Roasted Pumpkin and Butternut

Roasted Seasonal Root Vegetables tossed in a Caper Vinaigrette

Whipped Potatoes (Roasted Garlic, Lemon Confit, Truffle or Parmesan)

Traditional Potato Bake with Gruyere Cheese

Trio of Mini Desserts...

Macaroons, Petit Chocolate Cupcakes and Honey Nougat Bites

Petit Raspberry Tarts, Citron Cake Bites and Callebaut Chocolate Truffles

Caramelized Lemon Tartlets, Glazed Mini Donuts and Meringue Drops

Mini Passion Fruit Meringue Pies, Chocolate Dipped Strawberries and Koeksister Bites