Various menus including canapés, bowl food, starters, main course, desserts

To eat is a necessity, but to eat intelligently is an art. - La Rochefoucauld

canapés

A canapé is a small decorative food, held in the fingers, and often eaten in one bite. It is normally served with drinks or at the start of a function, so it must be packed with flavour to stimulate the palate for things to come! (Read More)

bowl food

Bowl food is an exciting option for parties and events. It’s like a cross between a starter and a canapé, presented in a small bowl and designed to be eaten while standing. Bowl food works brilliantly in conjunction with canapés for cocktail or corporate functions where seated meals are not desired. (Read More)

starters

As the first course, a starter needs to be light, flavourful and beautifully presented. The trend for the coming season is undoubtedly to serve alternating starters. Think of beetroot cured salmon with orange beetroot puree, micro greens and a honey emulsion for the ladies – and seared coriander, rubbed kudu loin, with fresh rocket, gruyere and harissa for the gentlemen. Sharing the starters for more varied tastes helps to set the tone for a relaxed evening. (Read More)

sorbets and palate cleansers

Remnants of the 80s and nouvelle cuisine are coming back with a vengeance. Apart from cleansing the palate, these servings give the chef more time to ensure that your main course is nothing less than perfect. Thanks to molecular gastronomy and the popularity of smoothies, some interesting new options are available, such as a South African inspired rooibos, witblits and mango smoothie, or a green tea and lime foam poached in liquid nitrogen. (Read More)

plated main courses

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 your meat beautifully presented and garnished on a plate, served alongside bowls of starches and vegetables for guests to help themselves to. Our main courses are globally influenced, ranging from traditional European classics to innovative Asian flavours and new African cuisine. (Read More)

buffet to table

The traditional buffet has been replaced by the buffet to table concept, a major trend for the 2009 season. It sets a more relaxed atmosphere, with loads of choices and different flavours on offer. Diners feast on a steady stream of platters, such as herb studded Cape salmon, Asian seared tuna, Provencal crusted lamb cutlets or marinated succulent fillet served straight from a wood fire. To complete the menu, these dishes can be accompanied by gourmet salads, chargrilled vegetables and starches.. (Read More)

sweets

The traditional plated dessert is out. Don’t waste time on another plated course; rather get the party started by opening the bar and dance floor! The trend is to serve a variety of small sweets on platters and cake stands for guests to nibble on throughout the night. Imagine platters filled with cardamom and saffron crème brûlée in espresso cups, chocolate dipped nougat and honeycomb, lemon turkish delight and red wine marshmallows. If you enjoy Magnum ice creams, why not serve a selection of these on swirling dry ice, or indulge your inner child with a variety of flavoured candyfloss? The options are endless. However, if you prefer a more formal approach, our plated desserts are some of the best around, delicately balancing contemporary flavours with traditional classics.. (Read More)

food stations

Rather than serving the usual black plunger coffee, we can set up coffee stations where guests can order freshly brewed gourmet coffees such as lattes and espressos.

For more informal functions such as birthday parties and corporate teambuilding, we can create food stations according to your specifications. Choose from a steak or burger, then watch us grill it to perfection, feasting your eyes on the mouth-watering choice of accompaniments. (Read More)

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