Drink on arrival

Sparkling Christmas tree cocktail – Gin and cranberry juice cocktail with sugared rosemary and cranberry branches for garnish

Canapés to be passed around – please select 3 options

We will garnish the plate with Christmas balls, Christmas ribbon, and Christmas tree leaves or alternatively we can do a modern white Christmas – platters to be garnished with white ribbon, fairy lights, Perspex plates and touches of silver

Warm pecorino croquettes with glazed gammon and brie topped with fresh herbs

Crispy fried butternut ravioli with sage cream sauce in a mini white toity pot topped with fresh herbs

Christmas tree shaped peppered shortbread topped with fluffy parmesan mousse and red pepper marmalade

Chilli and pernod-spiked tomatoes with feta and black charcoal prawns served in a glass bubble pot topped with a tortilla shard and lime wedge

Pear, biltong carpaccio, herbed boursin cheese bite with fig preserve garnish with baby arugula leaves served on a gold spoon

Asparagus risotto pop served in a mini dish with a minted pea puree and spiked with a black prism skewer with a lemon hollandaise sauce

Plated Starter (please select 1 option)

Fifteen Christmas salad – Mozzarella, parma ham, radicchio, rocket, clementine slices topped with parmesan shavings and drizzled with balsamic reduction


Stacked salad of beetroot, sliced green apple and marinated red onion sprinkle with caramelized pecan nuts drizzled with balsamic reduction garnish with a crispy bacon shard


Merlot roasted beetroot with figs and goat’s cheese garnish with baby rocket leaves drizzled with a honey dressing


Griddled asparagus with five herb ravioli drizzled with a sage cream sauce garnish with parmesan crisps and beetroot micro herbs


Herb roulade with beetroot mousse, balsamic roasted beetroot, beetroot hummus, boursin cheese and beetroot macaroon

Plated Main (please select 1 option)

Honey roasted duck breast and confit leg beignet served on orange parsnip puree, heirloom carrots, grilled baby leeks, cherry chutney, potato dauphinoise and cognac cherry jus


Turkey wellington with mixed wild mushroom stuffing served with roasted honey baby stem carrots, buttered Brussel sprouts, roasted new potatoes topped with fresh thyme


Cured pork belly with rosemary roast potatoes, butternut with thyme, honey and nutmeg, fine beans and mange tout and served with a cranberry jus


Herb crusted seabass with cauliflower puree, wild mushroom and butternut quinoa drizzled with creamy lemon butter sauce topped with beetroot coral shard


Salmon with a cranberry and thyme crust served with buttered mash potatoes, pan fried asparagus drizzled with a sage cream sauce


Stuffed fillet with spinach, feta and sundried tomatoes served with caramelized onion mash potatoes, roasted beetroot wedges, pea puree garnish with fresh herbs

Vegetarian – we will do 10% vegetarian

Griddled asparagus with five herb ravioli topped with sage cream sauce topped with parmesan shavings and fresh rocket

Plated Dessert – please select 1 option

Deconstructed tiramisu – Mascarpone mousse, coffee soaked sponge, espresso gelee, cocoa macaroon, cocoa nib couli and chocolate soil


A creamy vanilla pod pannacotta, sprinkled with freshly made homemade honeycomb and drizzled with a berry compote garnish with a flower chocolate shard


Warm Christmas mince pies topped with toasted almonds and fluffy brandy butter garnish with fresh cherries and mint


Plated cheese and baklava – strawberries, poached pear, rocket, baklava, gorgonzola, brie, edible flowers and poppy seeds

Tea and coffee served with our famous mini mince pies finished with a Xmas brandy butter and flaked toasted almonds