Canape Menu


cold taste sensations
Tuna carpaccio topped with olive and caper salsa
Sultana loaf croute with mascarpone & blue cheese garnished with crispy bacon & green fig preserve
Parmesan & rosemary shortbread with basil pesto, slow roasted rosa tomato and goats milk cheese
Duck marinated in sake, soy & star anise on butternut blini topped with hoisan, sesame and honey sauce
Beef carpaccio on crostini with capers shaved parmesan and bagna cauda

hot taste sensations
Phyllo tarts filled with ricotta topped with crispy pancetta & sage leaves Paper-thin crispy tartlets filled with wild mushrooms and creamy brie
Spoons of roast salmon ravioli, mussel cream sauce, sweet carrot puree with chilli oil
Baked empanadas of duckling confit and apple

something more substantial for later served in bowls for relaxed and easy eating
Wok cooked Cape seafood’s of calamari; prawns, mussels and kingklip cooked in delicately spiced coconut milk with fresh coriander and lemongrass
Cape Linefish marinated in ginger & soy with buckwheat noodles crunchy vegetable and seaweed broth
Moroccan spiced baked chicken with dried apricots; prunes, olives and capers served with cous cous
Fall of the bone leg of lamb slowly braised in red wine served with roasted root vegetables and chive mash