Working Lunches

MEZZE

• Platters of Grilled Sweet peppers, Grilled Zucchini, Roasted Baby Onions, Grilled Brinjals, Peppadews, Cocktail Tomatoes, Spring Onion Shards, Cucumber Moons, Feta Cheese, Stuffed Jalapeno Peppers and Assorted Olives
• Bowls of Hummus, Basil Pesto and Olive Tapenade, Olive Oil and Balsamic Vinegar
• Wholesome Red Skin Potato Salad
• Mexican Chipotle Pulled Chicken Tian
• Bowls of Roast Pumpkin Seeds and Toasted Sesame Seeds
• Freshly Made Farfalle Pasta Salad with Olives, Feta Cheese, and Roasted Peppers

ARTISAN BREADS

• Assortment of Garlic Bread Sticks, Focaccia, and Fresh Italian Breads

FROM THE CARVERY (ATTENDING CHEF)

• Roast Picanha
• Beef Rump with a Coarse Salt and Garlic Rub

FROM THE BUFFET

• Indian Style Butter Chicken Curry with Sambals, Chutney, Coconut and Roti
• Cheese Tortellini with Tomato Basil Sauce
• Rice Pilaf
• Whipped Yukon Gold Potatoes with Sweet Butter and Sea Salt

DESSERT

• Baked Berry Cheese Cake with a Strawberry Coulis
• Mini Apple Tarts
• Peppermint Crisp Tart
• Mini Fruit Tartlet
• Fresh Fruit Display

MEZZE

• Traditional Greek Salad with Crisp Romaine Lettuce, Cucumbers, Tomatoes, Green Peppers, Onion, Kalamata Olives, Feta Cheese, and Olive Oil Dressing
• Bowls of Hummus, Basil Pesto and Olive Tapenade, Olive Oil and Balsamic Vinegar
• Rosemary Beef Skewers with Tzatziki Sauce
• Cubed Water Mellon with Feta, Cucumber and Fresh Mint with a Grinding of Black Pepper
• Asian Slaw – Red, Green, Chinese Cabbage and Julienne Mixed Peppers in a Creamy Herb Vinaigrette

ARTISAN BREADS

• A Selection of Breads, Grissini Bread Sticks and Rolls with Butter

FROM THE CARVERY (ATTENDING CHEF)

• Sea Salt, Garlic, and Rosemary Crusted Prime Rib Served with Whipped Horseradish Sauce and Rosemary Jus
• Parmesan Crusted Chicken with a Lemon, Butter, and White Wine Sauce
• Condiments: Horseradish, Assorted Mustards, Brown Onion and Mushroom Gravy

FROM THE BUFFET

• Shanghai Beef Strips Beef with Garden Peas and Sliced Onions
• Fettuccine or Penne with Four Cheese Alfredo or Bolognese Sauce
• Rosemary Roast Potatoes
• Savoury Rice

DESSERT

• Profiteroles Filled with Custard, Dusted in Powder Sugar
• Bar-One Chocolate Cake
• Strawberry Fridge Cheese Cake
• Lemon Meringue Pie
• Fresh Fruit Display

SALAD BAR

• Deconstructed Greek Salad: Bowls of Baby Salad Greens and Herbs accompanied by Bowls of Rosa Tomatoes, Cucumbers, Mixed Julienne Peppers, Julienne Carrots, Spring Onion Shards, Feta Cheese and Kalamata Olives
• Bowls of Sundried Tomato Pesto, Tzatziki and Baba Ghanoush
• Toasted Mixed Nuts, Pumpkin Seeds and Herb Croutons
• Platter of Peppered Mackerel and Smoked Trout
• Mediterranean Chicken Breast in Lemon Cream Sauce with Carrots, Celery, and Red Peppers
• Broccoli, Green Bean and Snow Peas tossed with Tahini Dressing with a Sprinkling of Mixed Seeds
• Caprese Salad Drizzled with Basil Pesto
• Olive Oil, Balsamic Vinegar and Salad Dressing

ARTISAN BREADS

• A Selection of Breads, Grissini Bread Sticks and Rolls with Butter

FROM THE HIBACHI

• Grilled Beef Fillet Mignons served with a Mushroom Sauce
• BBQ Grilled Chicken Fillets

FROM THE BUFFET

• Lamb Rogan Josh – A Little Spicy, Condiments and Roti Bread
• Penne Pasta with Arrabiata Sauce Chopped Chillies and Parmesan Cheese on the Side
• Herbed Basmati Rice
• Parsley Baby Potatoes
• Roasted Mixed Mediterranean Vegetables

DESSERT

• Volcano Chocolate Cake and Vanilla custard
• Tropical freshly cut seasonal fruit salad
• Strawberry fridge cheese cake
• Mini Apple Tarts
• Peppermint Crisp Tart
• Mini Fruit Tartlet
• Fresh fruit Display

SALAD BAR

• Deconstructed Salad: Tossed Salad Greens and Herbs with Cucumbers Ribbons, Julienne Carrots, Rosa Tomatoes and Sliced Radish with Ranch Dressing and Oregano Vinaigrette
• Bowls of Hummus, Basil Pesto and Olive Tapenade, Olive Oil and Balsamic Vinegar
• Bowls of Roast Pumpkin Seeds and Toasted Sesame Seeds
• Traditional Chakalaka with Baked Beans and a Hint of Chili
• Roast Baby Potatoes in a Sundried Tomato Dressing with Spring Onion Shards
• Bowls of Baby Salad Greens and Herbs
• Three Bean Salad

ARTISAN BREADS

• A Selection of Breads and Rolls with Butter

FROM THE GRILL

• With chef in attendance: Entrecote of Beef served with a Creamy Pepper Sauce
• Grilled Five Spiced Chicken Skewers
• Grilled Lamb Chops
• Mini Boerewors

FROM THE BUFFET

• Rosemary Roast Potatoes
• Herbed Fluffy White Rice
• Samp and Mielie pap
• Sheba sauce

DESSERT

• Apple Tart
• Mini Koeksisters
• Malva Pudding and Custard
• Swiss Roll Filled with Whipped Cream and Berries
• Traditional Milktartlets
• Fresh Fruit Display

CHEESE BOARD

• A selection of South African Cheeses to include Brie, Camembert and Mature Cheddar
• Garnished with Roasted Mixed Nuts, Bowls of Fruit Preserve, Sun Dried Fruit, Grapes and Sesame Praline
• Bowls Olive Tapenade and Hummus
• Assorted Savoury Biscuits and Melba Toast

FISH PLATTER

• Slithers of Smoked Salmon, Salt and Pepper Calamari Bites, Line Fish Goujons Accompanied by bowls of Capers, Onion Rings, Lemon Wedges, Herbed Cream Cheese, Tartar Sauce and Horseradish Cream

MIXED PLATTER

• Slices of Peppered Pastrami, Salami Cornets, Mini Crumbed Chicken Schnitzel
• Sliced Sirloin of Beef and Minted Greek Meat Balls
• Served with Tzatziki and Mustards

BREAD BASKET

• Freshly Baked Ciabatta and Cocktail Bread Rolls served with Butter

SOMETHING SWEET

• FDeconstructed Sliced Fruit Salad