Breakfast Menu

  • Mini potato and feta  pancakes with crackled cream cheese  and garnished with dill.
  • A seasonal fruit salad with Greek yoghurt and granola.
  • A light lemon souffle crumpets with a berry coulis.
  • Crispy toasted waffles with fresh mango and syrup with an angel dust.
  • Country berry tarts with a crème pattissiere and garnished with a viola.
  • Mini bagels with  frilly lettuce,  camembert and onion marmalade.
  • Mini croissants with Croque Monsieur wrapped in grease proof paper and tied with herbs.

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Finger Food

  • Caprese salad with pipette of balsamic reduction.
  • Smoked salmon on a griddled potato rosti, with dill crème and garnished with crackled black pepper.
  • A Winning Chicken Baton in soya and honey garnished with garden fresh herbs.
  • Crostini with slither of beef and homemade chutney garnished with sprig of rosemary.
  • Mini Quiche Lorraine   topped with a subtlety of  thyme onion marmalade.
  • Vegetarian spring roll with a coriander and peanut dipping sauce.
  • Pastry wafer with wild mushroom sauce: shimeji, porcini, African brown and the ultra-white garnished with parmesan shavings .
  • Karoo olives marinated in olive oil, thyme, rosemary, bay and a citrus slice .
  • A rare Karoo lamb lollipop griddled with minted sauce.

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