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THE BON VIVANT WEDDING MENU

ITALIAN ROLLS, OLIVE CIABATTA, FLAT BREAD AND MINI BAGELS SERVED WITH BUTTER AND
SELECTED MEDITERRANEAN DIPS

PLATED STARTER
(CLIENT TO CHOOSE ONE OPTION)

CHAR GRILLED EARTHY BLACK MUSHROOMS TOPPED WITH A FORREST MUSHROOM


AND SCALLION RAGOUT - ACCOMPANIED BY A LIGHT HERB SUMMER SALAD WITH PROVELONE
CHEESE, COMPLIMENTED WITH A BEARNAISE SAUCE

MESCLUN SALAD SERVED WITH CHAR GRILLED CHICKEN SATAYS SERVED WITH A LIGHT ORANGE
AND CHIVE SAUCE - GARNISHED WITH SUN DRIED TOMATOES AND AVOCADO WEDGES

SIGNATURE CREAM OF BUTTERNUT SOUP SERVED WITH TOASTED ALMONDS, CREME FRAICHE AND
STACKED CIABATTA TOPPED WITH SALSA VERDI

SEAFOOD MELANGE - SMOKED SALMON ROSES, SMOKED TROUT AND HONEY MUSTARD
MEDALLIONS AND A MINI MARINATED SEAFOOD SALAD TOPPED WITH DEEP FRIED SCAMPI

CANTONESE STIR FRIED CHICKEN AND CORN CREPES, FLAVOURED WITH BASIL LEAVES
- SERVED WITH A CHILLED VIETNAMESE MISTO SALAD

BUFFET MAIN COURSE


(CLIENT TO CHOOSE TWO OPTIONS)

CARVED GREEK MARINATED LEG OF LAMB SERVED WITH A RED ONION MARMALADE, MINT SAUCE,
REDUCED POT WINE JUS AND ROASTED PARSNIP CRISPS

HERB CRUSTED SIRLOIN CARVED TO YOUR PREFERENCE AND SERVED WITH A CHOICE OF
TWO SAUCES: CREAMY GREEN PEPPERCORN SAUCE AND A RED WINE BASED CHASSEUR SAUCE
(HORSERADISH CREAM AND VARIED MUSTARDS AVAILABLE)

FLAT TOP GRILLED PORTUGUESE STYLED CHICKEN SERVED WITH A FRESH HERB AND BACON
SAUCE, PERI PERI SAUCE AND BOWLS OF MEXICAN CHILLIES AND PICKLES

ROAST LOIN OF PORK SERVED WITH SAVOY CABBAGE AND CREAMED POTATOES
- ACCOMPANIED BY ROASTED, GLAZED MINI ONIONS, APPLES AND WALNUTS IN A
- BRANDIED APPLE SAUCE
- SHARDS OF CACKLING SERVED SEPARATELY

SEARED NORWEGIAN SALMON SERVED WITH LEMON WEDGES AND A HOLLANDAISE SAUCE
WITH SHRIMPS AND MUSHROOMS
CASSEROLE SELECTION
(CLIENT TO CHOOSE THREE OPTIONS)

CHICKEN CHARTER PIE WITH BABY LEEKS AND SEARED PEPPERS TOPPED WITH CRISP FLAKY PASTRY

MARSEILLE STYLED SEAFOOD CASSOULET: KINGKLIP MEDALLIONS, GRILLED FALKLAND CALAMARI,


NORWEGIAN SHRIMP, CANADIAN SALMON,
HALF SHELLED MUSSELS BOUND IN A PROVENCALE TOMATO AND DILL SAUCE SERVED WITH SAUCE
ROUILLE AND TOASTED BRUSHETTA

LAMB “KORMA” CURRY FLAVOURED WITH CREAMED CASHEWS AND SPINACH - SERVED WITH
TRADITIONAL SAMBALS, MINI ROTI BASKETS AND VARIED SPICED POPPADUMS

GRILLED, PEPPERED SALMON SKEWERS SERVED ON A BED ON ASIAN GREENS AND SERVED WITH A
LIGHT AVOCADO AND WASABI FRAPPE

TUSCAN STYLED CHICKEN CACCIATORE TOPPED WITH GRILLED POLENTA AND


DEEP FRIED CANDIED AUBERGINE

GRILLED LAMB CUTLETS SERVED WITH MINI ONION AND CRESS TARTS AND A SOUBISE SAUCE

MEDALLIONS OF RUMP TOPPED WITH SEARED MUSHROOMS - SERVED WITH A BORDEAUX SAUCE
FLAVOURED WITH GRAINY MUSTARD

ACCOMPANYING VEGETABLES
(CLIENT TO CHOOSE FIVE OPTIONS)

CREAMED SPINACH PIE

DUO OF BROCCOLI AND CAULIFLOWER “MORNAY” CENTRED WITH JULIENNE OF GINGERED CARROTS

VITAL VERTE VEGGIES...A SPRING SELECTION OF SNOW PEAS, LEEKS, BABY GEM SQUASH, BABY
MARROW AND PEPPERS FLAVOURED WITH A MINTED CHERVIL BUTTER

BANYAN STYLED EASTERN VEGETABLE CASSOULET BOUND IN COCONUT MILK

BUTTERNUT WEDGES AND GLAZED PUMPKIN TOPPED WITH RIBBONED COURGETTES

CHEF’S CHOICE OF SEASONAL VEGETABLES- SELECTED ACCORDING TO YOUR MENU

VEGETABLE LASAGNA SERVED WITH PARMESAN CHEESE AND VARIED PESTOS

BAKED TOMATO AND FETA TART TOPPED WITH PAN FRIED BALSAMIC ROSA TOMATOES AND
MINI CORN SPEARS

CLIENT HAS A CHOICE OF TWO OPTIONS...


GRATIN DAUPHINOISE - LAYERED CREAMED POTATOES WITH GARLIC CHIVES AND FONTINA CHEESE

ROAST NUTTY NEW POTATOES WITH BACON AND FLAT LEAF PARSLEY
(BACON CAN BE OMITTED ON PREFERENCE)

SIGNATURE CROQUETTE POTATOES OR BERNY POTATOES

ROAST POTATOES FLAVOURED WITH A REDUCED MEAT GLAZE


SELECTED PASTA SERVED WITH ACCOMPANIMENTS AND A CHOICE OF TWO
SAUCES: ARRABIATA AND CARBONARA

COUSCOUS “ROYAL”- COOKED THE TRADITIONAL NORTH AFRICAN WAY WITH SULTANAS,
DRIED APRICOTS AND MUSTARD SEEDS

TRADITIONAL MEALIE PAP SERVED WITH A SIDE DISH OF CHAKALAKA SAUCE AND HOME
ROASTED CHILLIES

STEAMED BASMATI RICE WITH CITRUS PEEL AND STAR ANISE

VEGETABLE PAELLA TOPPED WITH VEGETABLE TEMPURA - “AIOLI”

DESSERT BUFFET
CRUSTY PAVLOVA SERVED WITH CREME CHANTILLY, STRAWBERRIES AND CHOCOLATE SHARDS
- ACCOMPANIED BY FRESH FRUIT

SCOOPED ITALIAN ICE CREAM SERVED IN RAISED, COLOURFUL ICE BOWLS WITH A VARIETY OF SAUCES
- BUTTERSCOTCH, BAR ONE CHOCOLATE AND BLACK CHERRY SAUCE

WARM STICKY TOFFEE PUDDING SERVED WITH A VANILLA SEED SAUCE AND POACHED PEARS
OR
STACKED WAFFLES OR FLAP JACKS ACCOMPANIED BY BOWLS OF NIBBED NUTS, MAPLE SYRUP,
CANDIED BANANA, HONEYED ALMONDS, NOUGAT AND ICE CREAM

CHEF’S CHOICE OF SIGNATURE CHEESE CAKES

CHOCOLATE MARQUISE GARNISHED WITH HAZELNUT BISCOTTI


OR
CREME BRULEE - THE ORIGINAL FRENCH VERSION!!

COUNTRY CHEESE BOARDS WITH A SELECTION OF LOCAL AND IMPORTED CHEESES


- SERVED WITH BOWLS OF:
PICKLES
GRAPES
PRESERVES
DRIED MANGO
CRACKERS
PARMESAN PALMIERS...

COMPLIMENTARY CUISINE BON VIVANT BRIDAL TRAVEL PACK ON DEPARTURE


INCLUDING HOME MADE SHORTBREAD, FUDGE, CHOCOLATE AND WALNUT BROWNIES,
MINI CHEESES, FRESH FRUIT, HAND MADE GRANARY AND NOUGAT BARS
...BEAUTIFULLY PRESENTED!!

MENUS ARE COSTED USING UP TO DATE SUPPLIER PRICES PLEASE EMAIL US YOUR SELECTION FOR COSTING PURPOSES
MENUS CAN BE TAILOR MADE TO YOUR THEME OR BUDGET
SHOULD YOU HAVE A SPECIFIC BUDGET, PLEASE INCLUDE THIS IN YOUR EMAIL

SURCHARGES MAY APPLY FOR GROUPS SMALLER THAN 50


SURCHARGES MAY APPLY ON SUNDAYS & PUBLIC HOLIDAYS
ALL PRICES EXCLUDE VAT, SETUP, BURNERS & DELIVERY
MENUS ARE SUBJECT TO SEASONAL AVAILABILITY
PRICES ARE SUBJECT TO CHANGE WITHOUT NOTIFICATION
CBV STANDARD TERMS AND CONDITIONS APPLY
THE EXTRAVAGANT WEDDING MENU

CANAPES
SALMON TARTAR SERVED ON TOASTED BRUCHETTA TOPPED WITH MUSTARD CRESS,
TAPENADE AND CAPER BERRIES

MINI DOUBLE BAKED GOAT’S CHEESE TARTS GARNISHED WITH A RED ONION
MARMALADE AND SALSA VERDI

HOME MADE PHYLLO PARCELS FILLED WITH:


CHICKEN, TARRAGON AND SUN DRIED TOMATO FRICASSEE
CAPE MALAY FRUITY BEEF BABOTIE
SAUTEED YOUNG SPINACH WITH PINE NUTS

GRILLED CHICKEN SATAYS SERVED ON DEEP FRIED BANANA LEAVES ACCOMPANIED BY AN


ASIAN CREAMED LIME STYLED MARGUERITA FRAPPE - served in Funky Marguerita Glasses

PLATED STARTER
CHIVE AND WALNUT CREPES FILLED WITH INDONESIAN STYLED VEGETABLES SERVED WITH
A ROASTED PUMPKIN AND RICOTTA SALAD - TOPPED WITH GRILLED FETA CHEESE
AND DRESSED ROCKET LEAVES

BUFFET MAIN COURSE

SEAFOOD SELECTION
TRADITIONAL SWEDISH GRAVADLAX ACCOMPANIED BY A LIGHT SWEDOISE SALAD, CRACKED
PEPPER AND A HONEYED DILL AND MUSTARD DRESSING

FRESH OYSTERS SERVED WITH TRADITIONAL ACCOMPANIMENTS INCLUDING A FRESH


RED WINE AND SHALLOT VINAIGRETTE

FRENCH STYLED MOULLE MARINIER

BOUILLABAISSE SERVED IN ESPRESSO CUPS ACCOMPANIED BY SAUCE ROUILLE AND


TOASTED GARLIC BAGUETTE

ORIENTAL INFUSED KINGKLIP MEDALLIONS SERVED ON A BED ON STEAMED ASIAN


GREENS WITH SPROUTS, WATER CHESTNUTS AND PEPPERED LIME LEAVES

SAUTEED QUEEN PRAWNS ACCOMPANIED BY VARIED HOME MADE SAVOURY BUTTERS


AND LEMON WEDGES - CHEF IN ATTENDANCE

OTHER SELECTIONS....
AGED ROASTED RUMP TOPPED WITH A FRESH HERB GREMOLATA SERVED WITH TRADITIONAL
ACCOMPANIMENTS, REDUCED RED WINE SAUCE AND A BERNAISE SAUCE

GRILLED FRENCH TRIMMED LAMB CUTLETS “BOURGUIGNONNE”

PEKING DUCK SERVED WITH A PLUM SAUCE AND A CANTONESE STYLED DIPPING SAUCE
CUISINE BON VIVANT’S ORIGINAL THAI GREEN CURRY SERVED WITH STEAMED BASMATI RICE

CASSOULET OF GUINEA FOWL “CREME DE CASSIS”

ACCOMPANYING VEGETABLES
GRILLED BATONS OF BAKED POLENTA AND SAGE TOPPED WITH GRATED FETA CHEESE AND
FLASH FRIED, EARTHY FORREST MUSHROOMS

BUTTERNUT QUARTERS BAKED WITH OLIVE OIL, ROCK SALT - TOPPED WITH SHAVED PECORINO
CHEESE AND DEEP FRIED BASIL LEAVES

LIGHT CASSEROLE OF BUTTER LEEKS, FEVES AND PANCHETTA BOUND IN A CHABLIS SAUCE

VEGETABLE PAELLA SERVED IN CATAPLANAS

GRILLED AUBERGINE WITH SPRING ONIONS SERVED WITH A GRAPE SEED VINAIGRETTE

VEGETARIAN BANITSA SERVED WITH DOUBLE CREAM GREEK YOGHURT WITH OLIVE OIL

SIMPLE SALAD BUFFET..SALAD GREENS AND HERBS, ROASTED ROSA TOMATOES,


CUCUMBERS, SPRING ONIONS ACCOMPANIED BY A CHOICE OF TWO DRESSINGS

SELECTED CHEESES
FOX AND CROW CHEDDAR
GRAND BRIE
CHEVIN
CRUMBLY BLUE CHEESE
ACCOMPANIED BY PRESERVES, FRESH FRUIT PLATTERS, NUTS
CRISPY BAGUETTE AND HOME MADE SALT CONFITS
BOWLS OF: OLIVES, GHERKINS, PICKLED ONIONS, CAPERS

BUFFET DESSERT
BAKED CITRUS TART

CREME BRULEE “MARIE ANTOINETTE”

FUNKY BERRY SHOOTERS TOPPED WITH CLOTTED YOGHURT, ACACIA HONEY AND DAMARA SUGAR

GLASSES FILLED WITH LAYERED TIRAMISU

SIGNATURE DEEP FRIED NOUGAT ACCOMPANIED BY PETIT SCOOPED ITALIAN ICE CREAM

ON DEPARTURE....
HAND MADE SELECTED BELGIAN TRUFFLES “JAVA”

MENUS ARE COSTED USING UP TO DATE SUPPLIER PRICES PLEASE EMAIL US YOUR SELECTION FOR COSTING PURPOSES
MENUS CAN BE TAILOR MADE TO YOUR THEME OR BUDGET. SHOULD YOU HAVE A SPECIFIC BUDGET, PLEASE INCLUDE THIS IN YOUR EMAIL

SURCHARGES MAY APPLY FOR GROUPS SMALLER THAN 50


SURCHARGES MAY APPLY ON SUNDAYS & PUBLIC HOLIDAYS
ALL PRICES EXCLUDE VAT, SETUP, BURNERS & DELIVERY
MENUS ARE SUBJECT TO SEASONAL AVAILABILITY
PRICES ARE SUBJECT TO CHANGE WITHOUT NOTIFICATION
CBV STANDARD TERMS AND CONDITIONS APPLY