Three course plated with canapes

 

Canapes: served after ceremony

Chargrilled beef and white bean puree, served on ciabatta toasts
Smoked salmon roulade, filled with cream cheese and capers, served on health bread rounds
Caramelized pear and blue cheese phyllo cigars (V)
Individual roast vegetable and mature cheddar quiche (V)

 

Plated starter

Roast butternut, prosciutto and pecorino salad:
Roast butternut wedges, sliced prosciutto and large shavings of pecorino cheese, served on a bed of dressed salad greens and drizzled with basil pesto
(Replace prosciutto with halloumi for a vegetarian option)

 

Plated main course

Beef fillet:
Three medallions of beef fillet, served on potato rosti with butternut puree, green beans and carrots, a rich homemade gravy and sprinkled with biltong powder and micro greens    

 

Plated dessert

Five Spiced Pears:
Chopped pears are mixed with Chinese five spice and wrapped in crispy filo pastry.  These are baked in the oven and served with sweet butterscotch sauce and fresh cream.