Classic afternoon tea for Woman’s day @ R265 per person excluding VAT

We will do a beautiful display with different levelled stands incorporating your colour scheme

Selection of sandwiches including:

Smoked salmon sandwiches with whipped cream cheese

Roast beef and horseradish sandwiches

Deviled egg mayo sandwiches with micro herbs

Cucumber sandwiches with yuzu and chive butter

Bloody Mary shrimp sandwiches with avocado butter

Coronation chicken sandwiches with pickled red onion

Red wine poached pear stilton and endive on walnut bread

Chicken liver parfait with thyme and onion confit and fluted brioche


Assorted scones including:

Classic scones and fruited scones with jam and clotted cream

Triple cheese scones with whipped mustard butter

Chocolate and cherry scones with kirsch and vanilla Chantilly cream

Chocolate and peanut butter delices garnished with honey-roasted peanuts

 Passion fruit meringue tarts

 Lemon polenta madeleines

 Mini mocha cakes with meringue butter cream dusted with cocoa

 St Clements posset topped with orange segments served with basil sable

 Buttermilk panna cotta with strawberry compote and orange crumble


 Plated Breakfast menu R300 per person excluding VAT

Starters – Please select one option

Yoghurt panna cotta served with homemade granola and roasted strawberries topped with edible flowers and freshly picked mint

Gingered Strawberries with Greek yoghurt, melon, and pistachios topped with black sesame seeds and a swirl of honey

Individual granola tart with double thick yoghurt, pile of fresh berries and a swirl of honey garnished with edible flowers drizzled with a berry coulis

Breakfast parfait of yoghurt, homemade muesli and summer berry coulis served in a martini glass garnished with mint and served with fruit and nut biscotti

Wooden boards per table

Mini health muffins topped with pumpkin seeds

Mini apple cinnamon roses dusted with icing sugar

Homemade date balls

Main course plated – please select 1 option

Individual white Chinese bowls with Shashuka eggs garnished with Parmesan shavings and chopped herbs served with toasted ciabatta shards

Zucchini cakes topped with poached eggs and homemade hummus served with roasted vine tomatoes, drizzled with basil pesto

The ultimate breakfast bagel – topped with fried egg, red pepper pesto, rocket and tomato – (crispy bacon – optional)

Smoked salmon frittata topped with hot smoked salmon drizzled with a homemade cheese sauce and micro herbs

Smashed avocado on sour dough toast topped with roasted balsamic vine tomatoes, crumbled feta – (bacon shard – optional)

Eggs Benedict with smoked salmon, Hollandaise and mushroom skewers topped with fresh rocket

Freshly made corn cake topped with scrambled eggs and a drizzle of pesto topped with swirls of smoked salmon








Tailor made menu for Women’s day lunch @ R450 per person excluding VAT

Warm hearty harvest table

We will set up a station with different levelled stands for guest to help themselves

Avocado butter on bruschetta with roasted cocktail tomatoes

Pea, za’atar and feta fritters

Courgette baba ganoush

Hot charred cherry tomatoes with cold yoghurt topped with chilli and crushed black pepper

Hot dips including:

Spinach and artichoke gratin

Cauliflower gratin

Roast chicken with sumac, zatar and lemon

Thai fish cakes served on Asian coleslaw garnished with lemon wedges and fresh herbs

New potatoes with peas and coriander

Roasted aubergine topped with a curried yoghurt sauce and garnished with pomegranate seeds

Tomato carpaccio with ginger and spring onion salsa

Roasted beetroot with yoghurt and preserved lemon

Two bean and lime salad drizzled with lemon dressing

Something sweet

Spiced apple cake dusted with icing sugar served with whipped cream

Mint and pistachio chocolate fridge cake squares

Mini lemon posset topped with fresh berries

Sweet and salty cheesecakes topped with cherry compote





Special winter plated menu @ R450 per person excluding VAT
Cutlery and crockery included in the menu – valid until 31 July
For 20 guests and up. Offer applies for all days excluding public holidays.
On arrival 
Apple mulled white wine garnished with cinnamon, lemon and apple slices
Plated Starter – please select 1 option
Creamy cauliflower soup with crumbled blue cheese and poached red wine pears garnished with cracked black pepper and topped with a cheese twist
Thai salmon cake served on Asian coleslaw topped with fresh coriander and beetroot micro leaves
Butternut gnocchi topped with burnt sage butter garnished with parmesan shavings and deep-fried sage
Pea, za’atar and feta fritters topped with roasted butternut, caramelised onion and avocado, balsamic reduction topped with fresh rocket
Plated Main course – please select 1 option – (we will charge an additional R75 per person excluding VAT for a choice main course)
Deboned lamb shank with a pea puree, potato croquette, roasted winter vegetables drizzled with lamb jus and deep-fried mint
Caprese stuffed balsamic chicken breast served on lyonnaise potatoes, drizzled with a balsamic reduction, pan fried asparagus topped with deep-fried basil and sun-dried tomato oil
Black west coast mussels, corn, sweetcorn fritters, green oil and chorizo
Vegetarian – we will cater for 10% of the guests
Roasted aubergine with curried yoghurt served on herbed quinoa garnished with pomegranate seeds, coriander pesto and fresh rocket
Fettuccini with spiced cherry tomato sauce topped with parmesan shavings and fresh basil
Plated Dessert – please select 1 option
Individual apple Tarte Tatin served with honeycomb, cinnamon ice cream drizzled with caramel sauce and topped with thinly sliced dried apple discs
Sweet and salty cheesecake served in a martini glass topped with cherry compote and hazelnut crumble
Naartjie malva pudding drizzled with a naartjie syrup served with a mini jug of citrus custard and garnished with edible flowers



Tailor made substantial finger food menu including dessert @ R250 per person excluding VAT

All cutlery and crockery will be included – until end of July

For 20 guests and up. Offer applies for all days excluding public holidays.

Drink on arrival

Apple mulled white wine garnished with cinnamon, lemon and apple slices

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

Courgette, pea and basil soup with crumbled feta topped with cheese gougères (v)

Mini root vegetable latkes topped with rare roast beef, caramelized onion and horseradish cream

Marinated chicken satay skewers served with dipping sauce and cucumber relish

Edible spoon topped with a swirl of Thai beef, wasabi cream and pickled ginger

Falafel served with a chilli and avocado dip (v)

Green pancake topped with lime butter and hot smoked salmon garnished with alfalfa sprouts

Thai fish cakes topped with cilantro coleslaw and fresh coriander

Spinach and artichoke gratin topped with parmesan shavings and micro herbs (v)

Something more substantial

Butternut gratin with lamb and pistachio patties with sumac yoghurt sauce topped with fresh coriander

Fettuccini with spiced cherry tomato sauce topped with fresh basil


Passed around for guests to help themselves

Individual baked apple cake topped with caramel sauce and whipped cream

Ricotta cheesecake topped with hot cherry sauce and freshly picked mint




Tailor made winter special portable dining menu @ R330 per person excluding VAT

All crockery and cutlery will be included until 31 July

For 20 guests and up. Offer applies for all days excluding public holidays.

Welcome Drink

Apple mulled white wine garnished with cinnamon, lemon and apple slices

Canapés served on designer plates according to your theme and colour scheme

White spoons with seared tuna, wasabi mayo, soy dressing topped with pickled ginger

Goulash soup sip served with a warm wedge of focaccia bread

Black edible spoon topped with whipped brie, caramelised apple and toasted almonds (v)

Mini green pancakes topped with lime butter and flaked hot smoked salmon

Chicken and butternut gnocchi with sage cream sauce topped with parmesan shavings

Falafel served with chilli and avocado dip in a mini white dish topped with beetroot micro herbs (vegan and vegetarian)

Asian braised pork belly served on sweet potato mash topped with dried apple crisps (this option can be swopped out if you do not want any pork on the menu)

Something more substantial

Individual beef spiral lasagne served in mini lasagne dishes topped with oozing white sauce and fresh herbs

Our famous chicken prego with spicy prego sauce

Thai salmon cakes topped with Thai green curry served on cilantro coleslaw garnished with coriander

Spinach and artichoke gratin served in mini ceramic dishes topped with a thin melba shard – we will cater for 10% of the guests

Something sweet

Martini glasses with:

Affogato – Vanilla ice cream served with a shot of espresso and Frangelico garnished with white chocolate and crunchy chunks

Vanilla ice cream topped with hot cherry sauce sprinkled with halva




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


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





For the bar

Flower ice cubes in large champagne coolers

Canape on arrival


Carpaccio roll-ups with pesto mayonnaise, rocket and parmesan shavings (cold)

Mini “steak and chips” roll served with a mushroom sauce (hot)

Mini black Chinese spoon filled with pea puree, swirl of roast lamb, wholegrain mustard mayo and pomegranate salsa (hot)


Pulled chicken taco topped with sour cream, corn and avocado salsa served on bean sprouts (cold)

Mini shredded peking duck boa buns served in mini Chinese steamers (hot)

Fried chicken pop served in a sticky soy and ginger sauce (hot)


Grissini stick wrapped in parma ham served with a creamy pesto dipping sauce (cold)

Chorizo and prawn skewer served with a roasted red pepper sauce (hot)

Crispy slow cooked pork belly, on a mini dish with an apple puree and garnished with micro herbs


Smoked salmon, boursin and avocado black sesame rolls topped with soy pearls served on mini plates with a mini wooden fork (cold)

Black sesame crusted tuna topped with wasabi mayo, deepfried ginger served with soy dressing in a Chinese spoon (hot)

Mini red panko prawns served on horseradish mayo and pickled beetroot relish (hot)

Teriyaki glaze salmon skewered on a red ethic bamboo skewer with wasabi mayo (hot)


Mini apple, brie and caramelized almond bites (cold)

Mini antipasta skewers with tortellini pasta, olives and tomato drizzled with basil pesto (cold)

Fried mozzarella served in a spoon with marinara sauce and micro basil leaves (hot)

Mini beetroot foldovers with blue cheese, pumpkin seeds and dates (cold)

On the Green table

We will do 3 tapas boards along the table

Swirls of parma ham


Black forrest ham

Beetroot hummus

Chickpea hummus

Mushroom pate




Roasted nuts

Marinated olives

Marinated artichokes

Freshly sliced bread

Fresh grapes

Fresh berries

Tapas display inside

We will do a rustic display with different levelled heights wooden crates

Thinly sliced parma ham

Swirls of salami

Swirls of coppa

Black forrest ham

Black pepper ham

Bunches of fresh grapes

Whole seasonal fruit

Olive bread sticks

Twisted bread sticks

Sliced ciabatta bread

Marinated olives

Marinated artichokes

Marinated mushrooms

Marinated peppers

Assorted hummus

Zatar hummus

Red pepper hummus

Beetroot hummus

Mushroom pate

Creamy artichoke dip


Variety of cheeses including


Matured cheddar



Served with homemade preserves

 Plated starter options

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

Caesar chicken croquettes topped with parmesan shavings drizzled with homemade Caesar dressing topped with fresh chives and beetroot micro leaves

Tempura broccoli, marinated wild mushrooms, edamame beans served on siracha mayo pull garnish with micro herbs and edible flowers

Ricotta fritters topped with sour cream, hot smoked salmon and beetroot relish, alfafa sprouts and watercress

Vegetarian sushi salad – cucumber ribbons, rocket, pickled ginger, wasabi mayo, soy pearls, edible flowers garnish with black and white sesame seeds

 Seared scallops on minted pea puree, drizzled with a lemon dressing and served with micro pea shoots

Delicious cheese pannacotta topped with slow roasted heirloom tomatoes, black olive crumb, basil pesto garnish with basil coral shard

Roasted beetroot, orange and avo salad with rocket drizzled with balsamic reduction, roasted hazelnuts garnish with micro herbs

Layered caprese salad with marinated aubergine and fresh avocado served on a brush of basil pesto topped with balsamic reduction, savoury tapioca pearls and edible flowers

Slow roasted tomato and basil soup topped with a zig zag bruchetta shard topped with tomato salsa, chilli pearls, crème fraiche and edible flowers

Roasted sweet pepper, ricotta and parmesan tarts topped with marinated red and yellow peppers, marinated mushrooms and deep-fried basil drizzled with basil pesto garnish with baby edible flowers

Plated main course choices

Herb crusted beef fillet topped with béarnaise sauce served on caramelized onion mash potato, butternut puree, pan fried mushrooms and spinach topped with slow roasted tomatoes

 Marinated beef fillet medallions with rich red wine jus, creamed spinach puree, butternut dauphinoise potatoes, and baby stem carrots topped with beetroot phyllo shard

Balsamic marinated beef fillet served on potato fondant, beetroot pull, bordelaise jus served with roasted beetroot wedges, marinated red onion and baby stem carrots

Gremolata rack of lamb served on roasted vegetable and chickpea cous-cous topped with a marinara sauce garnish with deep-fried butternut and pea shoots

Incredible moist deboned lamb shank served on caramelized onion mash potatoes, chunky roasted butternut,  pea puree garnish with crispy saffron battered onion rings

Caprese stuffed chicken breast topped with creamy basil pesto sauce served on sundried tomato and potato croquettes, pan fried asparagus topped with deep-fried basil leaves

 Herbed stuffed chicken breast topped with a mustard and tarragon sauce served on potato croquettes, baby stem broccoli topped with deep-fried leeks with honey and back sesame seeds

Chicken tenderloin topped with creamy spinach and artichoke sauce served on butternut mash potatoes topped with roasted vine tomatoes and deepfried kale

 Glaze stuffed salmon with creamed spinach and feta served on crushed new potatoes, asparagus topped with baby beetroot leaves

 Herb crusted kabeljou served on a trio of quinoa, pea puree, baby carrots drizzled with a creamy lemon butter sauce garnish with thinly sliced celery ribbons

 Vegetarian option

 Five herbed ravioli with chanterelles, roasted tomato coulis and basil oil

 Ravioli topped with pan fried wild mushrooms, sundried tomato topped with shredded basil and baby spinach

 Trio of quinoa with roasted vegetable and chickpea topped with a miso roasted aubergine steaks, beetroot hummus topped with alfafa sprouts

 Plated dessert options

Individuel orange cake topped with yuza mousse, bulee orange segments, orange couli and orange tapioca pearls

White chocolate salted caramel tart topped with honeycomb shards, salted candy nuts topped with edible chocolate leaves, freeze dried berries, nougat bites and micro mint leaves

White chocolate and berry pannacotta served in beautiful glass topped with pomegranate and pink glass tuille topped with strawberry chocolate leaves and mini berry macaroon

White chocolate cheesecake  served with a berry salad, berry tapioca pearls, mini meringue kisses, edible flowers

Lemon tart, vanilla macaroon and a burnt meringue, bubble chocolate shard, nastritium leaves, edible flowers

 Mini red velvet swiss roll, berry sorbet, berry profiterole with a brush of berry couli

 Cheese and dessert – poached pear, baklava, strawberries, blue cheese, boccocini topped with edible flowers and a poppy seed dressing

 Chocolate dome mousse, chocolate soil, mango couli, mango cubes with a chocolate pull

 We will do a large display with different levelled stands for guest to help themselves

Mini chocolate opera cakes topped with chocolate curls and edible chocolate pearls

Mini layered pistachio cake garnish with chocolate and crushed pistachio nuts

Selection of gourmet mini tarts including:

Mini chocolate mousse tarts topped with Ferrero roche truffle

Mini lemon tarts topped with crystalized lemon zest

Mini purple fruit tarts topped with fresh fruit

Vases filled with white and dark belgium flower shards

Heart shaped peanut butter cookies

Mini round fruit tart topped with blueberries

Mini square lemon tarts topped with meringue and edible flowers

Mini cheesecake square pops

Mini berry pavlova topped with fresh berries

Mini vanilla naked cakes topped with fresh roses

Mini peanut butter, marshmallow clusters

Homemade nougat with cranberries

Strawberry and grape skewers

Gold brush macaroons piled high on a cake stand

Gold cake pops standing upright

Individual tiramisu topped with chocolate leaves

Designer spoons topped with white chocolate mousse, edible flowers and dark chocolate shavings

Mini berry pannacotta topped with fresh berries and mint










2019 Wedding Trend Showcase – The most anticipated event in every bride’s calendar

Join By Word of Mouth (voted Johannesburg’s Best Caterer for 19 consecutive years in a row) for their 5th annual Wedding Trend Showcase at the Polo Room on Sunday, the 10th of March.

Wedding Trend Showcase will exhibit the latest in wedding trends and culinary delights: a curation of internationally inspired wedding décor designs; bespoke wedding cakes as well as an exquisite display of tailor-made menu choices. Attendees can indulge in By Word of Mouth’s extraordinary tasting stations and wine bar as they make their choices for their own wedding day.

The Polo Room, 1 Forrest road, Inanda club, Sandton at 10:30am till 4pm. Tickets are at R300 per person. To book your tickets email Zelda.nhapi@bywordofmouth.co.za or phone 011 553 7600.




Tailor Made Health Breakfast Menu at R195 per person excluding VAT

On arrival

Drinks on arrival @ R85 per person excluding VAT

Wine coolers with crushed ice served with bottles off:
Assorted vegetable juices including:

Spinach and kale

Beetroot and apple

Carrot and ginger


Assorted flavoured smoothies

Berry and banana smoothie

Mango and passionfruit smoothie


Assorted fruit juices in bottles:




We will do a beautiful display with handpicked platters incorporating your colour scheme

Mini breakfast parfait – almond milk, cashew nuts, chai seeds, oats and berries (vegan)

Tumblers filled with chunky fruit salad topped with freshly picked mint

Mushroom frittata topped with roasted tomato and rocket salad

Health muffin topped with toasted pumpkin seeds

Breakfast poke bowl – Fluffy quinoa, crispy spiced chickpeas, mixed green topped with mouthwatering red pepper sauce

Rye crostini topped with smoked salmon, herbed crème fraiche and avocado