Buffet Menu

MAIN COURSE BUFFET
Black pepper encrusted seared tuna fillets served with a cucumber and mint tatziki
Moroccan Chremoula grilled yellowtail
Cape linefish simply grilled served with salsa verde
West coast mussels in fennel cream
Giant prawns flash grilled with coriander and chili with fresh lemon
Rosemary marinated butter-flied legs of Karoo lamb served with minty tatziki
Char Grilled Mature Beef Fillet served with mustards and red onion balsamic marmalade

VEGETABLE AND SALADS
Roasted baby Nicola potatoes with garlic and rosemary
Thyme roasted Nicola new potatoes with pancetta
Potato dauphinoise
Tabbouleh salad of plum tomato, flat leafed parsley, cracked buckwheat, cucumber, lemon, olive oil and toasted pumpkin seeds
Grilled Red and Yellow peppers and pesto marinated aubergines,
Roasted cumin beetroot, goats milk cheese, lime and honey dressing
Minted courgette ribbons with currants, vejuice and smoked paprika dressing
Roasted butternut with a hint of chilli & toasted cashew nuts
Rocket & baby herb leaf salad with roasted pear, gorgonzola, toasted pinenuts

DESERT BUFFET
Malva pudding with vanilla bean crème anglaise
Honey poached pears with fudge sauce
Decadent chocolate tart
Platters of fresh strawberries and summer melons
Classic crème caramel

CHEESE BUFFET
A selection of boutique style cheeses served with preserves and crackers