Canapés

 Garlic and Herb Crostini’s topped with Brandy Chicken Liver Pate, shaved Karoo Biltong and Pear Chutney
*
 Little Boerewors Skewers with homemade Tomato Smoor

 Main Course Buffet

 Salad of crunchy Green Vegetables
Fine Beans, Snow Peas, Mange Tout, Baby Broccoli with Pesto Dressing and toasted Almonds
Fresh Asparagus Spears with Strawberries, Sweet Melon, Wild Rocket and Creamy Feta
Moroccan inspired Aubergine and Mushroom Salad with crispy Onions and Fig Balsamic Treacle

 From the Coals

 Whole fresh Cape Line Fish with Fennel and Lemon served with Coriander, Lime Mayonnaise
*
 Peppercorn crusted Fillet of Beef thinly sliced served with chunky Mushroom Casserole
*
 Crispy Potatoes with Maldon
*
 Peri Peri Chicken Fillet Skewers with Lime

 Dessert

 Pavlovas topped with fresh Fruit and Praline
*
 Rooibos infused Crème Brulees 

*****