Menu
For the Fingers

  • Thai fish cakes with a praline dipping sauce
  • Vegetarian rice paper rolls with a mushroom soy dipping sauce
  • Mini Chinese dumplings from the steamer served with a hoi sin sauce
  • Coriander, chilli and ginger marinated prawns, pan fried and dressed with wasabi mayonnaise and finally garnished with fresh lemon thyme
  • Asparagus wrapped in salmon drizzled with a lemon hollandaise sauce
  • Bite size Caprese salads, dressed with salsa verde vinaigrette
  • Olive crostini topped with proscuitto, red onion marmalade and gorgonzola cheese
  • Buckwheat blinis topped with rosettes of salmon, smooth cream cheese, finely chopped chives and Beluga caviar
  • Mini lamb burgers served with traditional Greek tzatziki
  • Chicken involtini and a cranberry balsamic dipping sauce
  • Melon balls and venison carpaccio on sticks
  • Oven baked croutons, topped with pesto marinated fillet, apricot and onion marmalade and melted brie cheese
  • Herb seared tuna on beetroot infused with fig balsamic vinegar
  • Butterfish cakes with a lemony mayonnaise

  • Sweet pies

  • Heart shaped malva pudding topped with a small dollop of vanilla crème fraiche
  • Miniature pavlovas filled with freshly whipped pomegranate custard cream and summer berry coulis
  • Dark Lindt chocolate tartlets topped with pecan nuts and spun sugar
  • Phyllo baskets filled with pinotage poached pear shaving and mascarpone cheese
  • White and dark chocolate mousse towers
  • Menu
    For the Fingers

  • Thai fish cakes with a praline dipping sauce
  • Vegetarian rice paper rolls with a mushroom soy dipping sauce
  • Mini Chinese dumplings from the steamer served with a hoi sin sauce
  • Coriander, chilli and ginger marinated prawns, pan fried and dressed with wasabi mayonnaise and finally garnished with fresh lemon thyme
  • Asparagus wrapped in salmon drizzled with a lemon hollandaise sauce
  • Bite size Caprese salads, dressed with salsa verde vinaigrette
  • Olive crostini topped with proscuitto, red onion marmalade and gorgonzola cheese
  • Buckwheat blinis topped with rosettes of salmon, smooth cream cheese, finely chopped chives and Beluga caviar
  • Mini lamb burgers served with traditional Greek tzatziki
  • Chicken involtini and a cranberry balsamic dipping sauce
  • Melon balls and venison carpaccio on sticks
  • Oven baked croutons, topped with pesto marinated fillet, apricot and onion marmalade and melted brie cheese
  • Herb seared tuna on beetroot infused with fig balsamic vinegar
  • Butterfish cakes with a lemony mayonnaise

  • Sweet pies

  • Heart shaped malva pudding topped with a small dollop of vanilla crème fraiche
  • Miniature pavlovas filled with freshly whipped pomegranate custard cream and summer berry coulis
  • Dark Lindt chocolate tartlets topped with pecan nuts and spun sugar
  • Phyllo baskets filled with pinotage poached pear shaving and mascarpone cheese
  • White and dark chocolate mousse towers