Buffet Menus

BUFFET MENU DINNER

DINNER BUFFET A (with set starter)

Set Starter:
Homemade vegetable terrine with fresh garden greens and red pepper relish

Assortment of continental cocktail rolls: Ciabata, Foccacia, French baguette,
Traditional rye bread

Main Course:
Selection of seasonal salads, Greek salad, Penne pasta with sun dried tomatoes, New potato with chives and roast garlic, Red cabbage coleslaw with macerated raisins

Roast topside of baby beef in an herbed mustard crust, Cape Malay chicken curry with assorted Sambals & Popadums, Grilled line fish topped with shrimps and capers, Vegetable panzerotti primavera, Sautéed savoury rice
Melange of grilled garden vegetables, Roasted chateaux potatoes

Dessert:
Chocolate espresso mousse, Carrot cake, Fresh fruit salad with cream

275

DINNER BUFFET B

Cold Buffet:
Seafood Terrine with Watercress and Dill Cream, Pastrami with Grilled Peppers, Penne Pasta Salad with Olives, Tomatoes and Feta Cheese in a Lemon Dressing, Grilled Calamari Salad with Onions and Tomatoes, Spanish Rice Salad Laced With Mussels, Chicken with an Orange Tequila and Fruit Dressing, Seafood Marinara coated in a Light Tangy Cocktail Dressing
Bowl of mixed lettuce leaves doused with vinaigrette, French and Herb dressing

Assortment of continental cocktail rolls: Ciabata, Foccacia, French baguette,
Traditional rye bread

Carved by the Chef:
Aromatic Roasted Sirloin of Beef with Natural Juices and Horseradish Sauce

Hot Buffet:
Bourbon Baked Chicken on a Gazpacho Sauce, Masala Coated Roast Lamb on a Summer Corn Relish, Pecan Coated Kingklip on an Onion and Orange Sauce, Mushroom Risotto, Oven Roasted Potatoes with Rosemary, Medley of Seasonal Vegetables

Dessert:
Chocolate Seduction Flan, Coffee Cake, Blueberry Cheese Cake, Pecan Pie, Strawberry Charlotte, Fresh Seasonal Fruit Salad and Cream

302

DINNER BUFFET C

Cold Buffet:
Tuscany Penne Pasta with Mussels Tossed in Fresh Herb Vinaigrette,Anti Pasta Selection of Grilled Peppers, Onions, Eggplant, and Zucchini,Smoked Salmon with Traditional Condiments, French Salad, Beetroot and Onion Salad, German Potato Salad, Decorated Roast Beef with Horseradish Cream, Peppered Chicken with Pesto, Kingklip on Sauce Verde, Vinaigrette, Thousand Island, Lemon and French dressing, Selection of Health Breads and Rolls

From the Soup Kettle:
Cream of Tomato perfumed with Basil

Assortment of continental cocktail rolls: Ciabata, Foccacia, French baguette,
Traditional rye bread

Carved by the Chef:
Roast Leg of Lamb with Mint Sauce, Natural Jus and Redcurrant Jelly,

Main:
Beef Stroganoff, Cape Malay Chicken Curry with Sambals and Popadums,
Tortellini Al Pesto with Gratinated Parmesan, Seafood Gratin, Tomato and Chive Reduction, Palau Rice, Selection of Chef's Vegetables and New Potatoes

Dessert:
Chocolate Cake, Milk Tart, Amarula Gateau, Fruit Salad and Cream, Apple Pie, Chocolate Mousse, Pear Flan, Cappuccino Cake, Carrot Cake, Freshly Brewed Coffee, Decaffeinated Coffee, and an assortment of Teas

312

GALA DINNER BUFFET

Cold Buffet:
Grilled baby vegetables in sesame dressing, Wilted spring onions with egg and lime dressing, Roasted artichoke hearts with black olives, Salad of Kenya beans with crispy bacon bits, Sweet corn and sugar bean salad with jalapeno peppers, Cocktail plum tomato and bocconcini in fresh basil pesto,
Pickled three mushroom compote with quail eggs, Fresh garden leaves with a pine nut raspberry dressing, Garnished whole baked Norwegian salmon with marinated West Coast mussels, Selection of smoked sea fish with horseradish and apple compote, Avocado and shrimp timbale with a walnut dressing, Springbok pate with orange and raisin salad, Smoked ostrich carpaccio with shaved Parmesan, Prawn and baby clam cocktail

Hot Buffet:
Herb crusted rack of lamb carved to order, Whole fillet of beef filled with wild mushroom mousse, Char grilled ballontine of baby chicken, Kingklip medallions with black mussel fricassee, Potato gratin Dauphinoise, Sautéed seasonal vegetables, Pumpkin tortellini in tomato concasse, Paprika and garlic fried rice, aubergine and pepper mille feuille

Assortment of continental cocktail rolls: Ciabatta, Foccacia, French baguette
Traditional rye bread

Desserts:
Chocolate meringue galette, Lemon and Armagnac soufflé, Gooseberry and macadamia nut tart, Cocktail of seasonal fresh fruit, Passion fruit and lemon orange sorbet, Chocolate and pistachio pate, Selection of continental cheeses and oatmeal biscuits,

Freshly brewed Tea & Coffee

360

ALL AFRICAN BUFFET MENUS

NORTH AFRICA
Moroccan lamb stew with fruits and Cous cous, Medallions of beef cooked in chermoula, Saffron rice, Moroccan fish cousotto, Tagine of chicken with prunes, Sago pudding, Roasted lemon marinated vegetable salad

EAST AFRICA
Kenyan fish curry “Giriama”, With assorted Sambals and chutney, Ethiopian vegetable stew, Corn and bean mash, Coconut beef curry, Chilled banana cream, Tomato and coriander salad with a cumin dressing

WEST AFRICA
Ghanaese pea soup with guinea fowl, Cumin roast lamb, With steamed new potatoes, Okra stew, Savoury Ivorian chicken with vegetables, West African beef kebabs, On curried Samp

SOUTH AFRICA
Traditional Malay Babotie, Marinated lamb sosaties, Kingklip braised in tomatoes and pearl onions, Glazed sweet potatoes, Savoury rice

Dessert:
Malva pudding with cinnamon custard

Assortment of continental cocktail rolls: Ciabata, Foccacia, French baguette, Traditional rye bread

330

AFRICAN FLAVOURS BUFFET

Salads:
Roasted button onion salad, Cold poached salmon with artichokes and roasted pepper mayonnaise, Three bean salad, Cous cous salad wit spring onions, Caprese salad with mozzarella balls and basil pesto, Roasted eggplant and peppers, Beetroot and red wine derby, Bacon and egg salad, Brown derby salad (Cos lettuce, avocado croutons blue cheese tomato), Smoked chicken, Fresh avocado with trimmings, Fresh asparagus with cider dressing, Cape pickled fish, Marinated West Coast mussels

Assortment of continental cocktail rolls: Ciabata, Foccacia, French baguette, Traditional rye bread

Main Course:
Lamb and tomato breedie; Cape Malay chicken curry, Beef curry, Seafood potjie, Yellow rice, Chicken brijani, Roast potatoes, Seasonal vegetables, Chutney, Sambals, Popadums

Dessert:
Amarula crème Brulee, Cape fruit Pavlova, Chocolate mousse wit kaluah, Cape brandy pudding, Banana caramel, Gooseberry tart, Crème caramel with van der Hum, Sliced fresh fruit with fruit purees

325

GREEK BUFFET

Starters:
Marinated Brinjal, Grilled baby marrow, Greek salad, Char-grilled peppers, Mezze platter, Grilled asparagus, Keftedes, Marinated mussels, Pepper mackerel, assorted salads

Hot:
Bourek, Grilled fish, Athenian chicken casserole, Greek beef casserole, Braised carrots, Spinach and feta, Grilled vegetables, Herb roasted potatoes,
Rice, Calamari steaks, Chicken pita, Beef pita, Vegetable julienne,

Assortment of continental cocktail roll: Ciabata, Foccacia, French baguette, Traditional rye bread

Dessert:
Fruit salad, Baklava, Greek honey biscuits, Kateifi, Rolled baklava, Mixed dessert platter, Koeksisters

300

ITALIAN BUFFET

Starters:
Parma ham with melon, Salad Caprese, Beef carpaccio with Parmesan cheese, Anti pasta platter, Grilled peppers, Italian salad, Olives and feta cheese, Mediterranean vegetable platter, Seafood salad, assorted salads
Soup

Assortment of continental cocktail rolls: Ciabata, Foccacia, French baguette, Traditional rye bread

Hot:
Chicken with olives, Lamb casserole with tomato, Spinach and feta cannelloni, Baked fish with tomato and onions, Polenta, Rice, Grilled vegetables, Green beans and baby onions, Ratatouille, Minestrone

Pasta bar:
Penne, Tagliatelle, Sayonara sauce, Bolognaise sauce, Tomato and herb sauce

Roasts:
Roast leg of lamb with a rosemary and garlic jus, Whole roast baby potatoes

Dessert:
Tiramisu, Panacotta, Fresh fruit salad with cream, Home baked carrot cake
Traditional dark chocolate mousse, Strawberry charlotte

340

ASIAN BUFFET

Starters: (served on platters)
Assorted Sushi served with Pickled Ginger, Soya and Wasabi Mustard, Tapestry platter, Marinated Jellyfish, pickled Cucumber, Rose Chicken, spicy Thai Beef, Seafood soup, With fresh Asian Winter Greens, Tofu and Egg-White,

Main course:
Cantonese Hot and Sour sticky Pork Short Ribs, Thai Green Chicken Curry,
Beijing Wok-fried Prawns with Garlic and Chilli, Whole steamed Fish with Ginger, Garlic, fresh Coriander and Sesame Oil, Wok-fried Rice with Egg and Peas, Bok Choy with Garlic,

Dessert buffet:
Deep-fried Sesame Custard Buns, Bow Ties, Assorted sliced Fruit,

Green Tea

380

CAPE MALAY BUFFET

Salad and Cold Buffet:
Sultans peach coleslaw, Crispy vegetable chips with chutney, Beetroot and buttermilk salad, Traditional smoked snoek pate with hanepoot jam, Smoked franshoek salmon trout with capers and horseradish cream, Slaphakseentjies
Carrot copper pennies, Curried green bean salad, Marinated west coast mussels, Tomato and dhanja salad with roasted spring onions, Cape Malay pickled fish

Hot Buffet and Carvery:
Pot roast leg of lamb with rosemary jus, Malay baked chicken thighs, Waterblommetjie bredie, Kabeljou and tomato Sauce, Cape Malay beef Babotie, Chicken and prawn curry, Vegetable brijani with boiled eggs, Cape Malay yellow rice, Brown lentil ragout with mixed peppers,

Assortment of continental cocktail rolls: Ciabatta, Foccacia, French baguette,
Traditional rye bread

Dessert:
Bread and butter pudding with cinnamon custard, Malva pudding, Lemon meringue tartlets, Milk tartlets, Banana caramel flan, Koeksisters

325