Three course plated with canapes

 

Canapes: served after ceremony

Chicken brochette with a smooth mango salsa dip
Smoked salmon roulade, filled with cream cheese and capers, served on health bread rounds
Gruyere on rye bread circles with pickled artichoke (V)
Individual roast vegetable and mature cheddar quiche (V)

 

Plated starter

Grilled pineapple, bacon and avocado salad:
A sweet and salty salad stack of grilled pineapple, bacon and slices of avocado, finished with crispy croutons and a chilli honey mustard dressing, on a bed of salad greens
(Replace bacon with halloumi for a vegetarian option)

 

Plated main course

Beef fillet:
Three medallions of beef fillet, served on potato rosti with butternut puree, 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.