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