Cocktail menu - Executive Finger/Fork

  • Selection of sashimi of norwegian salmon with wasabi and soya
  • Mouille mariniere – whitewine cream sauce (hot)
  • Hot and sour prawns on egg noodles
  • Escargot in dill and portwine cream with walnuts

  • Roast duck in cherry sauce on orange scented mash
  • Thai green chicken on jasmine rice

  • Caprese assegaai – roma tomatoes, buffalo mozzarella, and fresh basil on balsamic reduction
  • Caramel onion and blue cheese in phyllo parcels
  • Raviolli of spinach and ricotta with mushroom cream and truffle oil

* could do combination of all three the above as one item

  • Whole strip sirloin, grilled, carved by the chef, served on french bread – green peppercorn sauce on the side (from the carvery)
  • Teryaki marinated whole leg of lamb, mint sauce (from the carvery)
Dessert Selection
  • Assorted mini tartlets and cheesecakes
  • Belgian chocolates and pralines
  • Seasonal fruit skewers with ginger and aniseed glaze
Local and imported cheese platter with fig preserve and water biscuits
Small coffee / tea station