Buffet Main Options

Whole roasted sirloin – served sliced in port and green peppercorn sauce

Rosemary studded rolled roast lamb served sliced with sauv. Blanc pan juice reduction

Marinated and grilled chicken breast fillets with sherry, sour cream and sautéed mushroom sauce

Roasted line fish with lemon and parsley gremolata

Chicken and prawn korma curry with dhania, coconut milk and cumin

North African inspired lamb tagine with dates, almonds, mint and coriander

Plump roast chicken with sage, almond forcemeat stuffing

Whole saddle of sirloin with rosemary salt and black pepper with horseradish cream

Roasted legs of garlic studded lamb with mint sauce

Buffet Side Dish Options

Sautéed long grain savoury rice

Smashed roasted baby potatoes with cherry tomatoes and olives

Basmati rice with toasted almonds, apricots and fresh herbs

Mélange of roasted seasonal vegetables with toasted nuts and seeds

Butternut wedges with olive oil, thyme salt

Green vegetable Sautee: baby marrow, runner beans, minted peas and baby gems

Layered vegetables bake topped with mustard cream and parmesan cheese

Carrot batons with cumin butter

Chickpea, lentil, feta and mint salad with lemon dressing

Butternut, rocket and holumi salad with roasted garlic dressing

Walnut, gorgonzola and apple salad with sour cream dressing

Baby potato salad with whole grain mustard aioli

Buffet Dessert Options

Cherry and pecan nut fudge brownies with drunken chocolate sauce and vanilla scented ice cream

Apple and pear crumble with muesli topping served with vanilla ice cream

Amarula and espresso tiramisu with dusted coco

Vanilla pannacotta with berry coulis

Fudge brownies with drunken chocolate sauce and crushed pecan nuts

Seasonal fruit salad with vanilla and mint syrup served with honey sweetened cream

Pecan nut pie with quenelles of mascarpone