Buffet menu:
R2,300 per person
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If you have allergens or dietary restrictions, please let our staff know.
Savory Hors d'Oeuvres
Mini Beef Wellington Bites
Tender filet mignon with mushroom duxelles and a hint of Dijon, wrapped in flaky puff pastry.
Prawn Deviled Eggs
Decadent deviled eggs topped with prawn meat and chives, finished with a touch of truffle oil.
Oysters Rockefeller
Fresh oysters baked with spinach, herbs, and a light breadcrumb crust, topped with a dash of Pernod.
Roaring 20s Shrimp Cocktail Shooters
Chilled jumbo shrimp served in shot glasses with a spicy horseradish and tomato cocktail sauce.
Mini Crab Cakes with Lemon Aioli
Crispy crab cakes served with a dollop of zesty lemon aioli and fresh dill.
Truffled Mushroom Crostini
Saut�ed wild mushrooms on toasted baguette slices, topped with truffle oil and shaved Parmesan.
Smoked Salmon Blinis with Dill Cr�me Fra�che
House-smoked salmon atop mini buckwheat blinis, with a dollop of dill cr�me fra�che and a touch of caviar.
Miniature Lamb Lollipops with Mint Gremolata
Grilled lamb lollipops drizzled with a fresh mint gremolata, perfect for handheld enjoyment.
Sweet Hors d'Oeuvres
Champagne Macarons
Light, airy macarons infused with a hint of champagne and filled with vanilla buttercream. Finished with a dusting of edible gold for glamour
Mini Cr�me Brul� Tarts
Creamy vanilla bean custard in a crisp tart shell, topped with a caramelized sugar crust and fresh raspberries.
Meringue Bites
Tiny lemon curd tarts topped with toasted meringue, offering a bright, zesty finish.
Chocolate-Covered Strawberries with Edible Gold Leaf
Fresh strawberries dipped in dark chocolate, with a touch of edible gold leaf for an extra touch of sophistication.
Salted Caramel Profiteroles
Light and airy choux pastry filled with salted caramel cream, drizzled with dark chocolate and topped with a sprinkle of sea salt.