Hot Buffet Menus

" One should eat to live, not live to eat."
Moliere

MAIN COURSE

Choice of one of the following (10 people or less)
Choice of two of the following (11 people or more)

MEAT DISHES

  • Gourmet Beef Fillet Strogonoff
  • Beef Masala with Coconut Rice
  • Grilled Fillet of Beef with Ratatouille
  • Lamb and Sweetcorn Curry
  • Moroccan Lamb Casserole with Dates and Pistachio Cous Cous
  • Chilli and Honey BBQ Rump Steaks
  • Beef in Black Bean Sauce
  • Slow-Roasted Deboned Leg of Lamb with Mint Jelly & Port Jus
  • Rogan Josh (Mild Lamb Curry with Fresh Tomato & Yoghurt) served with Sambals
  • Oxtail with Banana

STARCH

Choice of one of the following (10 people or less)
Choice of two of the following (11 people or more)

  • Boiled Parsley New Potatoes
  • Cheesy Potato Bake
  • Creamy Mashed Potato
  • Crispy Roast Potatoes
  • Hasselback Potatoes
  • Nutty Cous Cous
  • Roasted New Potatoes
  • Savoury Rice
  • Spiced Potato Wedges
  • Steamed Basmati Rice
  • Wild Rice with Lentils

CHICKEN DISHES

  • ‘Thai Style’ Green Chicken Curry with Fresh Coriander & Coconut Milk
  • BBQ Thai Roast Chicken Pieces
  • Chicken and Lentil Cacciatore
  • Red Chicken Curry with Bamboo Shoots
  • Rosemary-Grilled Chicken Casserole with Wine, Potatoes & Olives
  • Roasted Chicken with Aubergine, Courgette and Tomato Ragout
  • Chicken and Leek Pie
  • Moroccan Grilled Chicken Breast

PORK DISHES

  • Baked Mediterranean Pork Cutlets
  • BBQ Asian Pork Chops
  • Grilled Pork and Vegetable Kebabs
  • Pork and Lentil Stew
  • Stir-fry Pork
  • Sweet and Sour Pork
  • Glazed Pork Ribs

VEGETARIAN DISHES

  • Homemade Spinach & Ricotta Cheese Canneloni
  • Malaysian Vegetarian Curry served with Sambals
  • Walnut and Gorgonzola Pasta
  • Mushroom and Brinjal Moussaka
  • Vegetable Tagine with Cous-Cous

FISH DISHES

  • Decadent Prawn Curry
  • Thai Ginger Kingklip with Coriander Butter
  • Mussels with Fried Noodles
  • Baked Hake with Baby Marrow and Ricotta Topping

“Recipes don’t work
unless you use your heart! "  
Dylan Jones

VEGETABLES & SALADS

Choice of one of the following (10 people or less)
Choice of two of the following (11 people or more)

  • Crunchy Broccoli and Cauliflower Gratin
  • Crunchy Butternut Bake
  • Sweet Potato and Apple Gratin
  • Vegetable Bake
  • Baked Butternut with Cinnamon & Brown Sugar
  • Creamed Spinach
  • Honey Glazed Baby Carrots
  • Oven-Roasted Vegetables
  • Butter Baby Marrow and Almonds
  • Ratatouille
  • Medley of Steamed Vegetables with Herb Butter
  • Buttered Green Beans with Caramelised Onion and Toasted Pinenuts
  • Baked Pumpkin with Fresh Herbs & Emmentaler Cheese
  • Corn on the Cob
  • Gems filled with Feta & Sundried Tomato
  • Baby Corn & Yellow Patty Pans
  • Steamed Broccoli and Sugar Snap Peas
  • Italian Beetroot Salad
  • Asparagus and Orange Salad
  • Cheese and Onion Salad with Creamy Herb Dressing
  • Minted Melon, Feta and Fennel Salad
  • Oriental Noodle Salad
  • Pear and Watercress Salad
  • Pumpkin and White Bean Salad
  • Creamy Potato and Rocket Salad
  • Cucumber and Black Olive Salad
  • Gourmet Greek Salad
  • Watermelon and Blue Cheese Salad
  • Grilled Vegetable and Cous-Cous Salad
  • Tortellini, Mange Tout, Baby Corn, Asparagus & Sundried Tomato Salad tossed with a Olive Oil & Lemon Dressing
  • Fusilli Salad with Chourizo Sausage and Olives
  • Gourmet Layered Salad with Spinach, Peas, Tomatoes and Parmesan Cheese

All of the above main courses will be accompanied by Homemade Bread, Fresh Cocktail Rolls & Butter


DESSERT

Choice of one of the following (10 people or less)
Choice of two of the following (11 people or more)

  • Fresh Fruit Salad with Custard
  • Apple and Blueberry Pie
  • Apple Cheesecake with Butterscotch Sauce
  • White Chocolate and Strawberry Cheesecake
  • Chocolate Croissant Pudding
  • Damp Apple and Almond Cake
  • Lemon Meringue Cake
  • Pear and Almond Cream Tart
  • Poached Pears in Saffron Citrus Syrup

Contact Us Today

Tel: 012 653 0662 

Fax-to-Email: 086 684 1105


Jolene: 

Cell: +27 (0)82 925 9013

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Sharise:
Cell: +27 (0)84 406 6295

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