26

Apr

For starter

Open tart with roasted butternut, leeks, Boursin cheese, caramelised onion and sliced avocado topped with chilli praline shard and garnished with baby leaves

Main course

All to be displayed on different dishes for guests to help themselves

Slow cooked oxtail pot pie with flaky puff pastry lid

Apricot chicken topped with fresh herbs

Soy and ginger glaze salmon topped with horseradish cream, lemon wedges and fresh dill

Accompanied by:

Oven baked whole stuffed pumpkin filled with bread and South African cheese, served with loads of rosemary to garnish

Mange tout and fine green beans with hazelnuts drizzled with an orange dressing

Baby spinach salad with cranberries, mushrooms and caramelised pecan nuts with wholegrain mustard dressing

Tomatoes with sumac onions and pine nuts topped with fresh basil

Assorted artisanal bread with flavoured butter

Dessert

Red wine poached pears with mascarpone cream topped with cinnamon sticks, freshly picked mint and pistachio crumbs

Nougatine meringue with pecan nuts and whipped honey cream garnished with mint and fresh berries

Homemade Klapper milk tart dusted with cinnamon

 

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