BUFFET 1

SALAD
*Hawaiian goat cheese salad
*Summer salad

MAIN
*Rosemary and garlic pork chops
*Roast beef with a brown onion sauce
*Grilled boned chicken with a coconut sauce
*Grilled tilapia fillet kebabs with a lemon sauce

SERVED WITH
*Steamed Rice
*Baked sweet potatoes

*Butternut Mash
*Cauliflower Hulihuli

DESSERT
*Fresh Summer Fruit Kebabs
(Bananas, watermelon, kiwi, strawberry’s)
*Pineapple Upside-down Cake

BUFFET 2

STARTERS

Pork sous vide served with honey mustard and ciabatta

Beetroot carpaccio, lentil salad with onion chopped bajias and a mango chutney

MAIN
Roasted pave of tilapia with cauliflower puree and champion sauce

Roasted ballotine of quail with crispy quail egg and a quail jus

Medium roast rump steak beef tongue croquette cheddar crisp with a red wine jus

Potato Terrine
Yorkshire pudding
Roasted butternut mash cashew crumble

Roasted broccoli
Mint mushed peas

DESSERT
Espresso Panacotta with a peanut caramel brittles
Tiramisu

BUFFET 3

SALAD BUFFET MENU
WALDOLF SALAD – Mixed Salad Leaves, Apples, Grapes, Fresh strawberries, Celery Stalks and Walnuts (V)
COUSCOUS SALAD – Couscous, Diced Roasted Butternut, Roasted Diced Beetroots, Diced Roasted Carrots, Red Onion Chopped, Roasted Vine Tomatoes and Roasted Dates, Fresh Herbs and Light Vinaigrette (V)

DRESSINGS
*SOUR CREAM DRESSING
Crème Fraise, Cilantro, Garlic and Lime
*GARLIC DRESSING
Fresh Dill, Fresh Parsley, Garlic, Dijon Mustard, Lemon Juice and Rind, Black Pepper and Sea Salt

MAIN
*Slow Cooked Oxtail Stew
*Charcoal Grilled Chicken Thighs Boned
*Charcoal Grilled Beef Sausages
*Stir Fried Fish with Vegetables

*Goat Soup

*Steamed Rice
*Foil Charcoal Roasted Baby Potatoes
*Butternut Lasagne

DESSERT
*Fruit Kebabs