Theresa Swart – 2010 March 11th - 30 Guests
Canapes
- Oysters – natural with lime and chilli dressing
- Thai vegetable springrolls with sweet chilli dipping sauce
- Phyllo cups with chive creme fraiche and smoked salmon
- Sate chicken skewers with peanut dipping sauce
- Onion marmalade tarts with goats cheese and rocket
Starter – Springbok carpaccio with wild rocket, shaved parmesan and balsamic syrup
Buffet Main – Seared Tuna with lime and ginger dressing, grilled kudu loin with cherry and walnut chutney, Moroccan lamb with chilli, ginger and spicy cous cous, North African chickpea salad, caramelised butternut wedges with fried haloumi, Baby leaf salad with asparagus, roasted seeds and nuts, avocado and finished with a creamy lemon and feta viniagrette
Dessert – Mini Koeksisters, espresso crème brulee.