Designer Menu Selection
“A Beautiful Setting Deserves Cuisine to Match”


Garden Cocktail Snacks

To Die For
Smoked Salmon and Cream Cheese Canapes
Smoked Hickory Ham and Wholegrain Mustard Bouchees
Sweet Thai Chilli and Philadelphia Cream Cheese Terrine

Eastern Style Snacks
Chicken Satays, Spring Rolls, Vegetarian Samoosas, Green Thai Curry Shooters and Sweet Chilli Prawn Spoons

Mezze Platter
Spanakopita, Mini Souvlaki, Cocktail Meat Balls, Feta and Olives, Taramasalata and Humus with Mini Pita Breads and Grilled Halloumi

Nibbles
Pate and Dip Selection with Various Seed Breads,
Crackers and Melba Toast

Healthy Start
Selection of Garden Fresh Crudites and Oakfield’s Peptise De Poulet
Served with Smoked Salmon with Cream Cheese, Marie Rose,
Sweet Chilli Sauce and Avocado Guacamole

With a Twist
Freshly Baked Italian Focaccia with Origanum and a Dash of Garlic
Assorted Toppings of Cherry Tomatoes, Feta Cheese and Olives

Salmon Tartlets
Bite size Phyllo Tartlets filled with Flaked Salmon, Finely Chopped
Capers and Fresh Dill

Mozzarella Fritters
Mozzarella, Pancetta and Basil Fritters topped with
Roasted Sundried Tomatoes

Savour Pop Duo
Caprese and Springbok Carpaccio Pops
Cherry Tomatoes, Basil Leaves, Springbok Carpaccio
and Mozzarella Balls on a Kebab Skewer served
with an Olive Tapenade Dipping Sauce
Prawn and Pineapple Pops
Prawns, Pineapple Squares, Fresh Ginger and
Fresh Dill on a Kebab Skewer
served with a Sweet Chilli Dipping Sauce




Starters

Caprese Salad
Buffalo Milk Mozzarella Cheese layered with Marinated Tomatoes,
served with Calamata Olives, a Walnut Pesto, Fresh Basil and
drizzled with Extra Virgin Olive Oil and Balsamic Vinegar

Chicken Satay
Thai Style Chicken Satay, nestled on a Salad Bed
of Rocket, Basil and Butter Lettuce, accompanied by a Mango, Pineapple and Coriander Salsa with Roasted Cashews

Caesar Salad
Crisp Butter Lettuce topped with Garlic Croutons, Soft Boiled Eggs,
Cajun Spiced Chicken Fillet and dressed with a Parmesan Dressing

Smoked Salmon Trout Platter
Three Streams Smoked Salmon Trout served with
Fanned Avocado (seasonal), Red Onions, Capers and Lemon Wedges, accompanied by Horseradish and Marie Rose Sauces

Sesame Prawn Salad
Sesame Crumbed Prawns served on a
Bed of Asian Greens, accompanied by Onion and Alfalfa Sprouts, Pimentos and Bamboo Sprouts, and drizzled with a
Sweet and Sour Dressing

Thai Beef Salad
Seared Beef Fillet served on a Bed of Asian Green,
accompanied by Mixed Peppers, Cucumbers, Cherry Tomatoes and Spring Onions, and dressed with a Soy and Ginger Sauce

Chicken and Cashew Salad
Crumbed Chicken Breasts served on a Bed
of Crisp Baby Salad Leaves, accompanied by Toasted Cashew Nuts and Julienne of Winter Vegetables

Chef’s Platter
Sesame Crumbed Chicken Strips, Prawn Tails,
Fresh Mussels, Chilean Salmon and Stir-Fried Beef Fillet served with Asian Greens, Cherry Tomatoes Crusty French Bread and accompanied by a Cheese Fondue

Seared Scottish Salmon
Fresh Scottish Salmon Crusted with Roasted Coriander and Pepper,
topped with a Bouquet of Baby Salad Leaves and dressed with a
Tamarind and Sesame Sauce

Roast Breast of Duck
Honey and Sesame Roasted Breast of Duck served on a Herb Salad
with an Orange Marmalade and Brandy Sauce


Roasted Red Pepper and Tomato Soup
Rich Italian Tomato Soup with Roasted Red Peppers and Crispy Bacon,
served with Freshly Baked Rolls

Blue Cheese, Potato and Leek Soup
Classic Potato and Leek Soup with the addition of Blue Cheese,
served with Freshly Baked Bread Selection


Tempura Oysters
SQ
Fresh Oysters deep-fried in a Tempura Batter and
napped with a Chive Hollandaise


Bouchees
Crisp Puff Pasty Cases filled with
Smoked Salmon and Herbed Cream Cheese
Hickory Ham and Pommery Mustard
Roasted Peppers and Feta

Delectable Cocktail Shooters
All Cocktail Shooters are Subject to Quotations

Bloody Mary Oyster Shots
A Dash of Bloody Mary and a Fresh Oyster served in a Shooter Glass

Thai Green Curry
Thai Green Chicken Curry served with Alfalfa Spouts

Mussels
Mussels served in a Shooter Glass with a Bite of Chilli and Lime

Sushi
A Selection of Hand Rolled Sushi served with Soy, Pickled Ginger and Wasabi

Mexican
Spicy Chicken, Salsa, Guacamole and Cream Cheese rolled in a Wrap and Sliced




Plated Entrées

Pumpkin Pansotti
Pumpkin Filled Pasta Parcels topped with
a lemon Cream Sauce and garnished with Parmesan Shavings, Calamata Olives and Cracked Black Pepper

Beef Ravioli
Beef Fillet Pasta Parcels topped with a Classic Italian
Tomato Sauce and Parmesan Shavings

Penne Alfredo
Penne Pasta topped with a Wild Mushroom,
Hickory Ham and Parmesan Sauce, garnished with Parmesan Shavings and Calamata Olives

Prawn and Fennel Soup
A Delicate combination of Shelled Prawns with Garlic,
Fennel, Onion, Pernod and Cream

Lamb Tortellini
Lamb Filled Pasta Parcels served with a Napolitano
Sauce and Pecorino Shavings

Pesto Risotto
Risotto with Pesto, Feta Cheese and Sundried Tomatoes

Summer Pasta With Basil, Tomatoes and Cheese
A Full cream sherry is used to enrich a tasty mix of tomatoes,
garlic, basil, mint, olive oil and hot pepper flakes
tossed in a three cheese selection

Prawn, Pea and Green Curry Tagliatelle
Shelled Prawns and Peas tossed in a Creamy
Thai Green Curry Sauce




Main Courses

Fillet Medallions Pancetta
Fillet of Beef Medallions wrapped with Pancetta and served with a
Pearl Onion and Button Mushroom Sauce

Leg of Lamb
Roast Leg of Lamb, slow oven roasted to perfection, basted with
Garlic and Rosemary, served with Rich Brown Gravy

Venison Hot Pot
SQ
Hearty Venison, slow casseroled with Red Wine and Baby Onions

Lamb Bredie
Malay style Lamb casserole, cooked in a rich Tomato Sauce

Peppered Beef Casserole
Tender Beef Fillets sautéed with Bell Peppers, Mushrooms and
Pickled Cucumbers and served in a Sour Cream Sauce

Ostrich Fillet
Tender Ostrich Fillet Medallions served with a Rich Game Sauce

Sweet and Sour Pork
Classic Chinese dish – Pork Cubes deep-fried in a Crispy Batter and
served in a Home made Sweet and Sour Sauce

Osso Bucco
Tender Lamb Shanks cooked in a Rich Italian Tomato Sauce

Chicken Limone
Tender Chicken Fillets served with a
Lemon and Chardonnay Cream Sauce

Chicken and Prawn Curry (Buffet Only)
Tender Chicken Breast and Prawns cooked in
a Tomato and Coconut Milk Curry Sauce, with Lemon Grass,
Fresh Coriander, Garlic, Chilli and Ginger

Chicken Piccata
Tender Chicken Breasts crumbed with Parmesan Cheese and
served with a Paprika Cream Sauce

Ginger Crusted Salmon
Filleted Salmon Steaks with a Ginger, Chilli and Garlic crust,
drizzled with Olive Oil, Fresh Thyme and Almond Dressing

Seafood Platter (Buffet Only)
SQ
Medley of Fresh Line Fish, Mussels, Calamari and Prawns,
cooked in a Rich Tomato and Herb Sauce

Scottish Salmon
SQ
Fresh Scottish Salmon with a Roasted Pepper and Coriander crust,
served with a Duo of Pimento and Lemon Butter Sauces




Vegetarian

Vegetable Moussaka
Roasted Seasonal Vegetables layered with Potatoes, Aubergines
and a Bechamel and Napolitano Sauce

Vegetable Crepes
Basmati rice lightly fried with cumin, cloves and onion, then simmered with garamasala, chilli powder and mixed vegetables

Roasted Butternut and Cous Cous
Cinnamon Roasted Butternut layered with Minted Cous Cous
and an Italian Tomato and Basil Sauce

Spinach and Ricotta Cannelloni
Spinach and Ricotta Cannelloni baked in a Naplitano Sauce and
gratineed with Mozzarella and Cheddar Cheeses

Stuffed Black Mushrooms
Black Mushrooms stuffed with Parlsey, Garlic and Pine Nuts,
drizzled with Basil Pesto and topped with Parmesan Cheese

Accompaniments
Chef’s Choice of Seasonal Vegetables and Starch




Buffet Desserts

Pannacotta with Spiced Berry Compote
Italian Cream Dessert, flooded with Spiced Berry Compote surround

Amarula and Cappuccino Mousse
Layers of Amarula and Cappuccino Mouse served in a Martini Glass
and served with Caramelised Orange Slices

Dark Chocolate Terrine
Served with Scottish Shortbread and Fudge Sauce

Strawberry Pavlova
A Decadent Meringue Dessert with
Whipped Cream and Fresh Strawberries
with a drizzle of Chocolate Sauce

Sherry Trifle
Classic Layered Dessert with Vanilla Sponge, Jelly, Custard,
Fresh Fruit Salad and Whipped Cream

Phyllo Custard Parcels
White Chocolate Custard and
Poached Nectarines in a Phyllo Pastry Basket

Berry Pavlova
Decadent Meringue brushed with Chocolate and
filled with Crème Chantilly and Berry Compote

Death by Chocolate Brownies
Home baked Chocolate Brownies dusted with Cocoa Powder

Cheese Board
A Selection of Local and Imported Cheeses served with Preserves and Crackers R650 per 30 guests, served at the Coffee Station