Wedding Buffet Menu

Package Bread Station Starter/Soup Fish/Pasta Roast Casserole Vegetable Rice/Potato Dessert
Classic Package 2 1 1 2 1 2 2 2
Deluxe Package 3 2 1 2 1 2 2 3
Premium Package 4 3 1 2 2 3 2 4
Diamond Package 4 3 1 2 2 3 2 4

Bread Station

Selection of French baguettes, white and whole-wheat bread rolls, olive loaves and rooibos health bread, herbed buttermilk bread


  • Flavoured whipped butter: garlic and mixed herb, plain salted, coarse cracked black pepper
  • Peppery basil, parmesan and pine nut pesto with lemon-infused olive oil
  • Kalamata olives, rosemary and thyme tapenade
  • Masala wine-infused chicken liver parfait


  • Cumin roasted cauliflower and chickpea pesto
  • Marinated grilled chicken pinched in Greek yoghurt with turmeric, garlic and lemon
  • Marinated Danish feta with chilli, mint, rosemary, lemon zest and olive oil
  • Chargrilled Mediterranean styled peppers macerated in aged balsamic, coriander and olive oil
  • Slow roasted olives with cloves of garlic, plum cherry tomato, rosemary and chilli

Premium & Diamond

  • Oak-smoked Chilean salmon, silky cream cheese and dill roses
  • Smashed zesty avocado and sweet red onion and tomato salsa
  • Marinated roasted veg tossed with basil and parmesan cheese pesto
  • A cheeseboard with homemade mixed berry and caramelised onion chutney, fig, and watermelon preserve
  • Artisan charcuterie board: Selection of cold cut meats – coppa ham, Italian salami, chorizo sausage, shaved biltong, droë wors and country sliced ham


  • Crunchy paprika, coconut and almond roasted chicken portions accompanied with Thai red curry, lime, fresh basil and coriander dipping sauce
  • Traditional Caesar salad with crispy pancetta, herb croutons, boiled eggs, anchovies, creamy caesar dressing and parmesan shards
  • Dukkah dipped watermelon and prawn salad tossed in rice wine vinegar, olive oil, palm sugar and fresh coriander vinaigrette with crunchy sesame brittle
  • Orzo Roasted capsicum and grilled halloumi salad with toasted almonds tossed with a sweet fig- infused balsamic dressing
  • Roasted chickpea salad with avocado and fresh chilli, tossed with tomato, red onion, fresh coriander and grilled corn served with cumin, lemon-infused yoghurt marinated grilled chicken skewer
  • Tender calamari gently cooked in a creamy garlic, lemon-scented sauce served with toasted ciabatta slices
  • Asian crunchy coleslaw
  • Prawn royale: Paprika-infused prawn cocktail on spaghetti cucumber with shredded lettuce garnished with avocado mousse and served in an island glass
  • Tapas platter consisting of fried halloumi, olive tapenade, hummus, roasted aubergine and baby marrow served with cumin and coriander toasted flat bread
  • Broccoli, rocket and snow pea salad with sweet caramelised red onion, roasted pine nuts and a citrus salad dressing
  • Tuna Nicoise Salad: Crisp french beans, sautéed baby potatoes, boiled egg, kalamata olives, cherry tomatoes with a creamy anchovy dressing
  • Siracha sticky chicken wings on a bed of rice noodles with coriander, bean sprouts, julienne carrots and fresh basil leaves


  • Caldo Verde soup with chorizo
  • Roasted butternut and red pepper soup with hints of ginger, fresh cream and rustic, toasted croutons
  • Roasted carrot and coriander soup with yoghurt and toasted almonds
  • Rich country pea and ham soup with crunchy Cajun spiced croutons and crispy parma ham garnished with chopped chives
  • Roasted chicken and creamy sweet corn soup

Winter Warmers

  • West coast half shell mussels in a fragrant Thai styled coconut-curry broth with fragrant fresh lime and Thai basil leaves
  • Roasted chicken and exotic mushroom pie enhanced with braised leeks in a buttery chardonnay cream sauce topped with delicious, flaky pastry
  • Rich beef bourguignon simmered for 8 hours with rustic root vegetables and Parisian potato
  • Slow roasted lamb Lyonnaise and baby shallots gratinated with wafer-thin potato chips and sweet parsnip

Pasta & Fish

  • Baked black mushroom topped with basil-enhanced capellini, parmesan tuile, drizzled with rocket and sundried tomato pesto
  • Cajun and rosemary roasted pumpkin and gem squash lasagne baked with cream cheese with rich tomato Pomodoro
  • Baked chicken and broccoli with cavatappi pasta garnished with crispy bacon parsley crumble
  • Baked fresh kingklip in a mushroom, garlic and lemon-infused cream sauce with thinly sliced red chilli garnished with fresh chives
  • Blackened Cajun-spiced grilled line fish, topped with diced pineapple, coriander, crushed macadamia nuts and jalapeño salsa
  • Baked Norwegian Salmon dressed with grilled prawns and lemon poppy sauce
  • Oven baked line fish with roasted tomato, and cumin spiced sauce, garnished with sautéed red onions and olives and sprinkled with crumbled Danish feta cheese
  • Brown lentil, grilled aubergine and tomato vegetable moussaka topped with nutmeg and cream cheese-infused cream sauce


  • Baked Gammon with maple and cherry mustard and an Irish whisky glaze
  • Roasted loin of pork stuffed with cranberry and fig compote, glazed with Dijon mustard, rosemary and sherry jus
  • Beef rump roasted with black pepper and rosemary-infused salt drizzled with a green Madagascar peppercorn and cognac cream sauce
  • Moroccan slow cooked spiced leg of lamb with mint, coriander and dukkha-infused yoghurt drizzle
  • Lemon, oregano and olive oil roasted free-range chicken with caramelised baby onions
  • Jamaican jerk chicken grilled and basted with roasted jerk sauce and infused with allspice, nutmeg and cinnamon
  • Smokey BBQ and paprika roasted chicken drizzled with roasted corn, onion, tomato and coriander salsa
  • Grain-fed beef sirloin with a herb and mustard crust, slowly roasted and dressed with honey bourbon glaze
  • Karoo slow roasted leg of lamb garnished with fresh chopped peppermint, sliced red Thai chilli and a rich Pinotage jus


  • Lamb tagine: Lamb knuckles slowly cooked in a rich stock enhanced with orange juice, cinnamon, cumin and pitted dates, fresh herbs and root vegetables
  • Tender baked chicken breast in a creamy caper berry and lemon-scented sauce
  • Sautéed spinach, feta and mushroom rolled pancake topped and baked with a three-cheese sauce
  • Fragrant chicken korma, cooked with double thick yoghurt, cream and aromatic spices
  • Slow cooked beef oxtail in a rich, bold red wine jus topped with orange infused gremolata
  • Traditional Cape lamb bredie, rustic root vegetables and baby potatoes
  • Deboned lamb shank pie cooked in red wine, garlic and rosemary, topped with flaky pastry
  • Filipino styled pork casserole slow cooked with peppered pineapple, fragrant ginger and steamed bok choi
  • Ground beef ragu and vegetable moussaka topped with silky nutmeg-infused white veloute sauce
  • Baked thyme and ciabatta crumbed chicken schnitzel served with robust gorgonzola sauce
  • Aromatic Lamb Rogan Josh curry, fresh coriander tomato and onion salsa and crisp poppadums with a mango, mint and cucumber raita


  • Roasted cauliflower florets with cumin, coriander and toasted flaked almonds
  • Vanilla thyme-scented sweet parsnip and carrots dolloped with parsley butter
  • Oven baked beetroot tossed with orange-infused balsamic vinegar and maple syrup glaze
  • Mixed herb and cinnamon roasted butternut and pumpkin caramelised with treacle brown sugar sautéed onions
  • Grilled seasonal vegetables with olive oil, garlic and fresh chopped herbs
  • Creamed spinach and feta
  • Grilled green beans sautéed with red onion, garlic, lemon butter and roasted almond flakes
  • Zucchini gratin with cheesy bread and herb crumb topping
  • Cauliflower and Roasted zucchini gratin enriched with gorgonzola cream cheese sauce and crispy bacon bits
  • Sweet potato and pumpkin soufflé enhanced with honey and thyme and crushed walnut and cocoa sprinkle

Rice and Potatoes

  • Lentil pilaf with cumin roasted nuts
  • Roasted baby potatoes, sautéed baby tomatoes and rosemary
  • Sautéed spinach and mushroom fried rice
  • Savoury rice with pine kernels
  • Crushed potato with Italian parsley, dill crème Fraiche and lemon zest
  • Baked potato stuffed with creamed olive oil and rosemary mash
  • Chai-scented yellow steamed rice
  • Roast potato with paprika herb salt
  • Steamed fragrant white basmati rice


  • South African cheeseboard with preserves and water biscuits
  • Sticky chocolate and marshmallow mud pudding with vanilla-scented whipped cream
  • Mini strawberry and white chocolate mille-feuille with creamy vanilla crème
  • Cannoli with Phyllo pastry filled with a sweet brandy cream dunked in dark chocolate and dusted with pistachio nuts
  • Espresso, whisky and mascarpone tiramisu with white chocolate shards
  • Fresh exotic fruit drizzled with macerated berries accompanied with strawberry and vanilla ice cream
  • Mini granadilla coconut meringues with passion fruit curd, double whipped vanilla and Malibu-infused cream
  • White chocolate and Oreo deconstructed cheesecake laced with a dark chocolate ganache, crunchy white chocolate and Oreo brittle
  • Mini roasted caramel pecan nut tartlet with bourbon maple syrup
  • Baked saucy choc-nut pudding, hot fudgy treacle butterscotch syrup laced over, topped with delicious smooth vanilla enhanced mascarpone cream
  • Double trouble dark chocolate mousse layered with crushed honeycomb and pistachio nut tuile
  • Warm crushed pineapple and coconut baked pudding, vanilla and rum-infused syrup served with vanilla custard
  • Caramel and peppermint mousse served in a mini chocolate cup
  • Vanilla and white chocolate mixed berry mousse layered with red velvet cake garnished with raspberry and fresh mint chocolate shards
  • Salted caramel fudge popcorn cheesecake drizzled with caramel Amarula sauce and torched marshmallows

Not seeing anything that tickles your taste buds, speak to our Executive Chef for a custom-designed menu.   

Click here for a print version