Menu

Starters

-Watermelon and feta tower with raisin oregano dressing and fresh baby greens -Caprese salad - A buffalo mozzarella, heirloom tomato and basil stack with balsamic reduction and extra virgin olive oil -Creamy sweetcorn and lemongrass soup with sesame grissini -Thai watermelon gazpacho -Smoked salmon mousse with avocado salad and truffle mayo, served with homemade ciabatta -Seared prawns with a pickled ginger salad and soy reduction -Fresh tuna tar tar with honey and ginger soy -Tahitian ‘Poisson Cru’ - Tuna marinated in coconut milk and lime juice with salad greens

Mains

-Roasted duck with a black cherry jus, soft polenta and sautéed greens -Beef fillet with a green peppercorn jus, herbed mash and baby veg -Slow roasted lamb shoulder with homemade butternut and sage ravioli -Roasted root veg on a bed of wild mushroom risotto with a tomato chutney (V) -Tumeric and soy glazed Norwegian salmon with a charred tomato and pineapple relish, broccoli sauté and wild rice -Seared dorado with a Thai mango salsa and wok fried egg noodles

Desserts

-White chocolate, almond and lemon brownies with homemade coffee ice cream -SA’s best milk tart slices with mini koeksisters and biltong creme fraiche -Individual pavlova filled with fresh berries and frambois coulis -Dulce de leche cheesecake with chantilly cream and vanilla syrup -South African cheese board with fruit, crackers and preserves -Chocolate fondue with a smorgasbord of dipping fruit, cookies and sweet treats

High Tea

-Fresh scones with jam and cream -Soft white chocolate, lemon and almond brownies -Red velvet cupcakes -SA's best Milk tart -Ham and cheese croissants -Savoury herb loaves with tomato chutney and cheese -Bagels with roast beef, mustard and pickle -Butternut and blue cheese quiche with wild rocket -Smoked salmon and leek quiche with walnut pesto -Optional extra: Nespresso cappacinnos

Canapes

-Mini butternut & blue cheese quiches -Mini smoked salmon & leek quiches -Chicken satay skewers -Smoked salmon mousse en croute with caviar and rocket -Spicy gazpacho shots -Individual prawn and avocado cocktails -Cheese board with fruit, preserves and crackers -Charcuterie platter with a selection of proscuitto, braesola & salami -Tapenades, hummus & aioli -Fresh crusty olive ciabatta and baguette

Theme Evenings

*Mexican -Nachos with chicken or beef, guacamole, sour cream and homemade salsa -Quesadillas with chicken or beef and all the fixings -Barbacoa burritos stuffed with black beans and rice -Margarita sorbet with tequila and limeade shot *Spanish Tapas -Chargrilled padron peppers -Garlic prawn skewers -Aioli and fresh bread -Chorizo and manchego skewers -Saffron grilled calamari -Individual paella portions -Crema catalana -Served with jugs of Sangria *Polynesian -Poisson cru- Raw fish salad marinated in coconut milk and lemon juice -Slow cooked pork stew -Chicken skewers with flash fried plantain -Grilled whole fish with garlic and herbs -Fragrant lemon rice -Chargrilled pineapple with Tahitian vanilla ice cream *Also available: Argentinian, French, Italian, Greek & South African*

Picnic Baskets

• Local SA cheeses: Brie, Camembert, Edam, Gouda, Gorgonzola, cheddar, Boerenkaas, Gruyere or Asiago • Local SA meats: Coppa, proscuitto or salami • Home made figs marinated in Port or a red onion marmalade to compliment cheeses • Home made ciabatta or a rustic potato and rosemary loaf • Crudites of carrots, cucumber, celery and snap peas with a creamy avocado hummus • Smoked snoek pate or chicken liver pate • Chicken skewers with a pineapple and cherry tomato relish • Butternut and blue cheese or smoked chicken and leek quiches • Chocolate dipped strawberries & truffles *Your choice of wine or champagne can be added by arrangement*

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Chef Caetlin Garland
Tel: 071 2712002

info@privatechefballito.co.za