Tailor made menu at R220 per person excluding vat.
All cutlery and crockery included. For 20 guests and up.
Event must be confirmed and paid by 29 November.

Drink on arrival: summer white wine spritzer garnished with summer fruit, fresh mint and edible flowers.

We will pass around designer canapes on handpicked plates according to your theme or colour scheme. These include:

Prosciutto, goat’s cheese and fig jam crostini, topped with balsamic reduction and rocket leaves
Charcoal prawns with soya crème brulee and mango salsa topped with toasted sesame seeds
Parmesan disc topped with avo mousse and beetroot micro herbs
Mini rolled beef with hot cherry peppers, mozzarella and basil served on a mini plate topped with a fluffy mustard sauce
Silver curly spoon with smoked salmon roll-up topped with tomato, avocado and caper salsa
Mini taco with black bean and chicken with a creamy aji verde sauce and crunchy slaw
Mini watermelon, feta and mint skewers drizzled with balsamic vinegar (v)
Mini beef samosas served with a cucumber chilli relish topped with micro coriander leaves
Mini biltong croquette with a mustard dipping sauce
Dukkha and nut crusted chicken skewers served with a chimichurri dipping sauce

Something sweet:

Assorted popsicles served off steaming dry ice. Flavours include raspberry cheesecake, Nutella fudge and lemon.




R495 per person excluding vat
Includes menu, table top decor and hiring
From 20 guests and up
*Does not include delivery and waiters

Tailor made menu

Canape passed around on designer plates according to your theme or colour scheme
Polenta squares topped with cocktail tomato, basil pesto drizzled with balsamic reduction (v)
Mini taco topped with smoky chipotle chicken topped with pineapple salsa served off fresh limes
Thai fish cakes served with lime spiked mayonnaise and garnished with onion sprouts and black sesame seeds

Harvest buffet

We will set up an opulent display with different leveled heights incorporating your colour scheme
for guest to help themselves

Balsamic marinated rare roasted fillet sliced and served with a drizzle of reduced balsamic cream sauce, garnished with wild rocket and vine tomatoes

Honey chilli chicken salad topped with cocktail tomatoes, spring onion and cashew nuts

Accompanied by:

Freshly grilled aubergine, green bean, cherry tomato and chickpea cous cous salad tossed with parsley garlic dressing and finished with toasted pine nuts
Butternut squash with sweetcorn salsa, feta and pumpkin seeds
Cilantro coleslaw with red cabbage, carrots drizzled with lemon dressing
Tomato carpaccio with a ginger salsa
Sourdough bread with chickpea hummus and flavoured butter
Olive oil and balsamic reduction

Something sweet

Large Pavlova topped with lemon curd cream, fresh berries and mint
Mixed berry vanilla cream tarts topped with fresh lavender
Large tiramisu cake topped with chocolate curls
Watermelon wedge lollipops




Tailor made Special spring portable dining menu at R350 per person excluding vat

Drink on arrival

Peach and berry white wine spritzer garnished with freshly picked mint

Canapé served on designer plates according to your theme or colour scheme

Mini black taco with pulled chicken, cilantro apple cabbage slaw and garnished with avo salsa

Beef salad roll-up with cucumber, celery and carrot served with sesame dressing

Falafel on a bamboo skewer served with chilli and avo dip (v)

Mini mushroom crepe rolls topped with wild mushrooms and chopped herbs (v)

Edible spoon with whipped blue cheese, red onion and thyme confit (v)

Green pancake topped with beetroot cured salmon and horseradish cream, beetroot relish and balsamic pearls

Macadamia nut crusted chicken skewers served in a mini glass pot with lime and mango salsa, garnished with baby herbs

Bowl food passed around

Mediterranean lamb slider served on sesame seed roll with tzatziki, red capsicum and roasted tomatoes

Bamboo cones with salt and pepper calamari topped with chilli mango salsa

Thai flank fillet served on chilli noodles and garnished with deep-fried noodles and spring onion

Vegetarian – we will cater for 10% of the guest

Pumpkin green curry served on jasmine rice and garnished with basil leaves

For the sweet tooth

Passed around

Passion fruit panna cotta topped with passion fruit pulp, pineapple and mango salsa

Chocolate meringue s’mores tart







Tailor made Special Spring Plated Menu at R450 per person excluding vat

Valid till 31 November 2019

Drink on arrival

Summer white wine spritzer garnished with summer fruit, fresh mint and edible flowers

Plated starter – please choose 1 option

Torn mozzarella ball on a spread off whipped hummus topped with marinated heirloom tomatoes, a lemon dressing and a sumac sprinkle

Herb pancakes with whipped lime ricotta and edamame beans and pomegranate jewels

Feta pannacotta with roasted butternut salsa and black pepper tuile, dusted in gold dust

Swirls of Parma ham and melon topped with fresh rocket and drizzled with balsamic reduction

Plated main course – choose 1 option – (choice main course we will charge an additional R75 per person excluding vat)

Balsamic beef fillet medallion served with a pea and potato cake, baby stem carrots and pea puree topped with a tomato, avocado and corn salsa, drizzled with a herb jus

Thai fish cakes served on roasted sweet potato discs and baby stem carrots topped with an avocado, corn, cucumber salsa and fresh coriander

Herbed stuffed chicken breast drizzled with a basil pesto cream sauce served on summer cous-cous with edamame topped with pea shoots and pomegranate seeds

Vegetarian option – we will cater for 10% of the guests

Spinach tart with stuffed mushroom and pan fried baby stem vegetables, drizzled with sage cream sauce and garnished with fresh rocket and beetroot leaves

Stuffed sweet potato with chickpeas and broccoli pesto served on pan fried mushrooms and sautéed asparagus

Dessert – choose 1 option

Individual salted caramel pavlova served with vanilla bean ice cream and rum-spiked pineapple compote, garnished with freshly picked mint

Passion fruit pannacotta topped with brunoises of pineapple, mango and kiwi, garnished with pineapple crisps, edible flowers and freshly picked mint



Menu is valid till 31 November 2019

Tailor made summer canapé menu at R265 per person excluding vat

Drink on arrival

Summer white wine spritzer garnished with fresh berries, lemon slices and edible flowers

We will pass around canapé on designer plates according to your theme or colour scheme

Polenta squares topped with cocktail tomato, basil pesto drizzled with balsamic reduction (v)

White spoon with asian marinated tuna topped with wasabi cream, soy pearls, pickled ginger and nori dust

Mini taco topped with smoky chipotle chicken topped with pineapple salsa served off fresh limes

Falafel served with a chili avocado dip topped with tomato and avocado salsa

Tumeric, spinach and sweet potato rosti with hummus, thinly sliced beef topped with caramelized onion

Herb pancake with chilli and lime butter and hot smoked salmon with lemon pearls and beetroot micro herbs

Bang-kick prawns served in a spoon with mango, chilli and shredded basil

Edible spoon with whipped blue cheese topped with red onion and thyme confit (v)

Homemade lamb pop served on a bamboo skewer with green herb dipping sauce and garnished with pomegranate salsa

Mini butternut and sage arancini served with a burnt sage butter sauce (v)

Something for the sweet tooth passed around:

Chocolate pavlova with cream and fresh berries

Coconut yoghurt and passion fruit brulee tarts





The 6th annual By Word of Mouth Festive Market takes place on

Saturday 5th and Sunday 6th of October at The Polo Room, Inanda Club, Sandton, Johannesburg.

Established by Karen Short in 1993, By Word of Mouth has built a reputation far and wide for producing the most talked about, polished events and parties in South Africa. Voted Best Caterer in the Best of Joburg Reader’s Choice Awards in 19 years in a row, among other prestigious awards, By Word of Mouth has perfected the art of food and entertainment. The company offers from unique designer menus featuring exquisite food selections and tastes to complete event management.

Karen now brings her excellence, experience and special touch to her own annual event. If there’s one market you go to before the silly season hits, The Festive Market must be it! The popular event has fast gained a reputation over the last 5 years for being highly organised, fun and an absolute must-visit.

“We want to give visitors the best experience possible,” she explains. “We pride ourselves on attention to detail and have once again chosen high-end goods and made sure to offer amazing food, decor and entertainment. We’ve had such great feedback from our guests and each year we improve on the year before!” Plus, it’s fun for the whole family— kids are catered for with a jumping castle so that moms and dads can browse, eat and sip their G&T’s.

The market attracts hundreds of visitors each year who come to buy gorgeous gifts and spoil themselves with wares from the carefully curated vendors.  Around 40 stalls will include unique, goods such as lovely jewellery, fashionable clothes and pretty accessories as well as divine décor and gorgeous gifts.

Fabulous  food will be available to buy for those who become peckish during their shopping.

Browse the Festive Market taking in the delightful ambience and all it has to offer.

The Market  is from 9:00am to 7:00pm on Saturday 5th and 10:00am to 5:00pm on Sunday 6th October. Entrance to the Market is R70 at the door.


To book tickets: email zelda.Nhapi@bywordofmouth.co.za

Tel: 011 553 7600

Visit www.bywordofmouth.co.za for more information.





Tailor made menu for Rugby world cup in Japan 2019 at R450 per person excluding vat

On arrival

Dry snacks displayed for guests to help themselves at R110 per person excluding vat


Dry wors

Peri-peri cashew nuts

Prawn crisps

Japanese dried pea snack

Japanese wasabi nuts

Deep-fried seaweed

Mini savoury rice cakes

Sesame coated peanuts

Canapés passed around on arrival on Japanese inspired plates

Mini pork bao buns served in mini Chinese steamers

Spicy beef “fortune cookies” with a cherry chilli sauce to dip, garnished with micro herbs

Vegetable dim sum served with a sesame soy dipping sauce

Panko prawn skewers served with a nim jam dressing

We will set up stations for guests to help themselves

Sushi station at R110 per person excluding vat

A selection of assorted gourmet sushi, this includes salmon, prawns, crab and vegetarian:

California rolls

Fashion sandwiches

Assorted handrolls



Accompanied by soy sauce, wasabi and sweet pickled ginger

Vases filled with chopsticks and piles of bamboo boats for guests to use

We will do an 8m long yakitori braai station for guests to help themselves – watch while the chef cooks your delicious yakitori skewers

Chicken and scallion yakitori

Beef yakitori

Lamb yakitori

Served with yakitori sauce

Interactive Japanese pancake “Okonomiyaki”

Large paella pan with Japanese pancake, topped with Japanese mayonnaise

Japanese Wok station

Fried from woks with an assortment of flavors combined to create the perfect take away Chinese box – (Chinese boxes will be quoted separately – or you can do rice bowls)

Served with toppings that include:

Chicken chow mein

Sesame beef fillet strips with mushroom and mange tout

Vegetable chow mein – we will do 10% vegetarian

Egg fried rice

Chilli noodles

Hoisen plum sauce

Chilli oil

Sesame soy dressing


Dessert display

Mini Japanese cheesecake topped with fresh berries

Green tea infused panna cotta dusted with praline and served with fresh seasonal fruit

Japanese doughnut

Mini amarula crème brulee topped with pistachio praline crust

Mini milktart profiterole dipped in chocolate




Spring Braai Menu at R400 per person excluding VAT

Serve from the braai:

Marinated salmon skewers served with a lemongrass dressing

Deboned sumac, zatar and lemon chicken thigh skewers

Minted lamb cutlets served with salsa verde

Grilled corn topped with a chili and lime butter

Served with:

Crispy potato wedges with garlic, lemon and rosemary

Chunky roasted butternut salad served on a bed of wild rocket and garnished with pumpkin seeds and drizzled with mustard vinaigrette

Roasted vegetable and chickpea quinoa salad drizzled with a lime dressing and garnished with pomegranate seeds

Fine green beans and snow peas salad drizzled with a homemade hazelnut and orange dressing

Avocado halves filled with marinated bocconcini and tomato, drizzled with balsamic reduction

Ciabatta “braai broodjie” with pesto, mozzarella and caramelized onion served on wooden boards

For the sweet tooth

Large pavlova filled with whipped cream, pineapple, kiwi, passion fruit and berries garnish with freshly picked mint

Frozen lemon cake topped with crystalized lemon zest and edible flowers