Chef Deidre Blows

Roasted cauliflower hummus, Babaganoush, whipped feta cheese with marinated olives served with assorted baked flatbreads and toppings

Stuffed squid

Greek salad

Herbed chicken meatballs served on tzatziki

Marinated prawns

Beef skewers with basil pesto and sundried tomatoes

Baked white fish with tomato, olives and capers

Aubergine and courgette bake

Crispy potatoes

Herb fragrant rice

Baklava cheesecake served with pistachio ice cream

Baked Camembert in white wine and thyme served with garlic crostini

Pear, Gorgonzola, rocket, prosciutto, mixed nut crumble drizzled with thyme infused balsamic glaze

Beef fillet, red wine reduction, cauliflower truffle puree

Salmon on croute

Pain perdu served with home made tin roof ice cream

Creme brulee

Choux buns

(Oepsies) braaied bacon wrapped cherries

Braaibrooijies

Braai butternut,beetroot, rocket and ricotta salad

Basil penne pasta salad,cherry tomatoes, olives and red onion

Freshly braaied rooster brood

Beef fillet, vegetable skewers, boerewors,oriental chicken drumsticks, corn served with garlic and herb butter

Dessert platter including: mini Cheesecake, assorted fruit and mini malva pudding with amarula creme anglaise

Whipped ricotta, rosemary infused honey and roasted pecan nuts

Buffalo mozzarella, marinated heirloom tomatoes, lemon infused olive oil , basil pesto

Prosciutto, sweet melon,balsamic glaze and fresh basil

Freshly baked olive foccacia

Butternut ravioli,roast Butternut cubes, danish feta, lemon butter sauce and toasted pumpkin seeds

Stuffed chicken roulade wrapped in parma ham served with a rocket and parmesan salad

Basil pannacotta, raspberry sorbet, lemon tuille