Plated Menu

plated starter
Warm filo parcel of goats milk cheese and olive tapenarde purse served on green bean salad with rosa tomato compote and mustard vinaigrette
Sesame seared tuna on a salad of avocado, daikon radish, cucumber and fresh mint drizzled with a soy-sweet mirin dressing
Tian of grilled prawns, fresh avocado and roasted red pepper with freshly chopped tomato salsa drizzled with sweet chili sauce
Smoked salmon and kingklip spring rolls, raw Asian slaw, creamy tom-yum dipping

plated main course
Grilled linefish on a fricassee of brasied fennel, mussel & saffron served with spring onion chive mash
Rosemary marinated lamb rump with baby leeks braised in red wine, wilted baby spinach, green asparagus and topped with a pea and mint salsa
Grilled beef fillet mushroom tart, fresh green asparagus, truffle hollandaise and merlot ju
Seared springbok loin on warm beetroot and green bean salad drizzled with a balsamic dried fig reduction and served with a onion and sultana compote

plated dessert
Fresh fig & cardamom crème brûlée with mocha & nut ice cream and baklava bite
Champagne berry jelly, sesame seed & rose petal wafer, hazelnut meringue nectarine compote and vanilla bean crème anglaise
Pear, almond & dark chocolate frangipani tart with vanilla bean ice cream