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ITALIAN ROLLS, OLIVE CIABATTA, FLAT BREAD AND MINI BAGELS SERVED WITH BUTTER AND
SELECTED MEDITERRANEAN DIPS
PLATED STARTER
(CLIENT TO CHOOSE ONE OPTION)
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
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
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
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)
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
BAKED TOMATO AND FETA TART TOPPED WITH PAN FRIED BALSAMIC ROSA TOMATOES AND
MINI CORN SPEARS
ROAST NUTTY NEW POTATOES WITH BACON AND FLAT LEAF PARSLEY
(BACON CAN BE OMITTED ON PREFERENCE)
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
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
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
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
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
SEAFOOD SELECTION
TRADITIONAL SWEDISH GRAVADLAX ACCOMPANIED BY A LIGHT SWEDOISE SALAD, CRACKED
PEPPER AND A HONEYED DILL AND MUSTARD DRESSING
OTHER SELECTIONS....
AGED ROASTED RUMP TOPPED WITH A FRESH HERB GREMOLATA SERVED WITH TRADITIONAL
ACCOMPANIMENTS, REDUCED RED WINE SAUCE AND A BERNAISE SAUCE
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
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
GRILLED AUBERGINE WITH SPRING ONIONS SERVED WITH A GRAPE SEED VINAIGRETTE
VEGETARIAN BANITSA SERVED WITH DOUBLE CREAM GREEK YOGHURT WITH OLIVE OIL
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
FUNKY BERRY SHOOTERS TOPPED WITH CLOTTED YOGHURT, ACACIA HONEY AND DAMARA SUGAR
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