1. Food portfolio by chef Donovan sanders
PRAWN SALCOMBE: duoof prawnscrumbed& grilledtoppedwithmangopuree,pepperpanacotta,
salsaverde & turnedbeetroot

2. GRILLED CHICKEN WINGS:Succulentchickenwingsgrilled&bastedwithbbqsauce
DUO OF SWEET CORN PANACOTTA &PORT INFUSEDSTUFFED CHCKEN CANNELONI:mouthwatering
savorysweetcornpanacotta, & port infusedstuffedchickencannelloni servedwithpickledbeetroot&
goats cheese crumble
CRUMBED MUSHROOMS: juicyfreshmushroomscrumbed &deepfriedwithspaghetti spears,topped
witha duo of sauces:cheese &garlic & apple slaw

3. STUFFED LOIN OFLAMB: Loinof lambstuffedwithspinach&fetalayeredonabutternutpuree,served
withpap towers,vegetable parcel &redwine Jus
STUFFED BEEF FILLET: beef filletstuffedwithblue cheese &biltongservedwithavegetabletower&
GuinnessinfusedJus
STUFFED BEEF FILLET: beef filletstuffedwith pepperdews&creamcheese layeredonapotato cake
servedwithachilli chocolate infusedjus&redonionslaw

4. EXECUTIVE FRUIT PLATTER: selectionof freshfruit,chocolatetruffles&duoof coulisshots:berry&
caramel toppedwithstrawberryyoghurt
Crème brule:sweetdelicate crème brule servedwithteardropchocolate casesfilledwith anamarula
mousse & trioof coulis