For the main event of the meal, neutral options are the best choice to ensure that all guests will enjoy the meal. An exciting new option is to have meat beautifully presented and garnished on a plate, served alongside bowls of starches and vegetables for guests to help themselves to. |
| |
|
| |
| Hits for the next season: |
- roasted rack of Karoo lamb, marinated with wild rosemary and garlic, served with herb crusted lamb shoulder confit, Provencal vegetables, potato fondant and rosemary jus
- seared tuna loin, served on wasabi noodles with Asian vegetables and soy and sesame sauce
- poach grilled stuffed quail, wrapped in pancetta served with pistachio pilaf and grape jus
- tortellini caponata, with tomato and basil fondue and parmesan shavings
- pan roasted fillet of beef, topped with a mushroom duxelle, served with dauphinoise potatoes, caramelized onions and bordelaise sauce
|
|
