Catering

Catering and Menu Options

SUGGESTED MENU OPTIONS & PROVISIONAL COSTING
2018
Approximate menu costing (Excl VAT 14%)
This is just a guideline of costing.
You final costing will be calculated according to your personal selection and Preferences.

SILVER PACKAGE: FROM R250: 3 Course menu
Your selection of 4 Canapés/ 1 Starter option
Your selection of 1 Main coarse plated/ 2 meat buffet selection
Your selection of 4 Mini puddings
GOLD PACKAGE: FROM R325: 4 Course Menus
Your selection of 4 Canapés
Your selection of 1 Starter
Your selection of 2 Main coarse plated/ 2 meat buffet selection
Your selection of 4 Mini puddings
PLATINUM PACKAGE: FROM R395: 5 Course Menus
Your selection of 4 Canapés
Your selection of 1 Starter
Your selection of 2 Main coarse plated/ 3 meat buffet selection
Your selection of 4 Mini puddings
Your selection of 1 late night snacks
For extra Canape options +R22 per additional option
For extra Dessert options +R20 per additional option

 There are various factors that may influence menu pricing
1) Particular items selected
2) Whether or not 2nd main options are pre-determined or selected on the evening.
3) Vegetarian options must be made know prior to the event and may count as a second menu option
4) Manor of food preparations or service

Menu costing excludes the following:
· Transport @ R6 p/km · Kitchen Equipment/ Logistics
· Buffet Equipment/ Lighting/ Counters · Coal Counters, Fire Wood, Food Counters
· Cutlery · Crockery
· Waiter service · VAT 14%
· There may be increases in this costing during the course of the year. Once a you have been quoted on a menu for your special event. The price will be valid for a period of 30days. Your costing and function date will be confirmed by means of a 50% deposit on your maximum total of quests. Should you at a later stage request to confirm a quote were the validity date has elapsed, a new quote will be sent to you. This may include any escalations in general food/fuel costs.

CANAPES
COLD – PLATTER
RED MEAT
Springbok Carpaccio and biltong bites with peppedew mousse and fresh radish
Smoked Duck, Spring Onion and Plum Sauce Wraps
WHITE MEAT
Olive tapenade, smoked chicken and fresh herb in a mini filo basket
Chicken liver Parfait with ciabatta
Smoked Chicken and Brie with a peppadew comfit mini Wrap
SEAFOOD
Smoked Salmon Blini with Wasabi Crème Fraiche and fresh Dill
Salmon and Cream cheese Wrap bites
Large fresh Oysters with mini Bloody Mary shot
VEGETARIAN
Baked camembert with focaccia crouton (v)
Vegetarian Sushi (cucumber &/Avo &/ Carrot) (v)
Caprese Shots – Rosa tomato, boccocini & basil with balsamic reduction (v)
Bruschetta with roasted aubergine or roasted red paprika’s

WARM – PLATTER
RED MEAT
Lamb bobotie spring rolls served with homemade apricot and apple chutney
Mini Yorkshire Puddings with Rare Roast Beef and Horseradish Cream
Mini braised Lamb shank pot pies
Variety of Kudu or Ostrich or Beef Skewers (each would count as a separate selection)
WHITE MEAT
Sticky Peanut Butter Chicken Satays
Sweet Prune Pork Riblets
Steamed chicken, ginger and spring onion wontons served with an Asian dipping sauce
SEAFOOD
Yellowtail and Dill Fishcakes with Lemon Mayonnaise
Curried prawn, potato, pea and coconut cream samosas
Mini Nicoise salad
Thai style fish cakes
VEGETARIAN
Minted Feta and Pine Nut Filo Rolls with Lemon Aioli (v)
Sweet corn, chili and coriander fritters served with a sweet chili dipping sauce
Halloumi with Pesto on Brochette, etc. (v)
Gruyere and onion comfit tarts (v)

WARM – COALS
RED MEAT
Liver in neck fat
Sticky Sesame Beef Skewers with Soy and Ginger Dipping Sauce
Garlic Lamb Skewers with Tarragon Sauce
Sweet chili and lime glazed sausages
WHITE MEAT
Thai influenced Chicken stir-fry
Chicken Satay
SEAFOOD
Whole Fresh fish steamed on the coals with cherry tomatoes and a creamy white wine sauce
Garlic, chili and lime prawn skewers with rocket and chilli mayo
Oysters with lemon and tabasco
VEGETARIAN
Coal roasted bread rolls with cheese, pate and jams Coffee dukkah and caramelized onions (v)
Wild mushroom and walnut tarts topped with paremsan and rocket
Slow roasted brown mushrooms filled with goat’s cheese, olive and spring onion (v)
Sweet corn, chilli and coriander fritters served with a sweet chilli dipping sauce
Chargrilled Vegetable Skewers with Garlic Mayonnaise (v)

STARTERS
Vegetarian
• A Delicate Goats Cheese Tart with rooibos infused caramelized Onions and sun blushed tomatoes with a micro green salad and pesto vinaigrette
• Butternut ravioli with burnt sage butter ,parmesan ,pinenuts
Salads
• Shaved beef fillet and glass noodle salad with orange segments ,pickled ginger ,fresh rocket bean sprouts and sweet mirin and soy dressing
• Anti pasti inspired marinated red Pepper salad with fried Halloumi pinenuts roasted fennel and burnt pine nuts with baby herb leaves
Red Meat
• Homemade Forest Mushroom Ravioli with Braised Oxtail in a succulent Red wine and Bone Marrow
Reduction topped with sorrel leaves and aged Grana Padono shavings
• Jersey beef Carpaccio with a whole grain mustard vinaigrette, fresh watercress salad and parmesan crumbs and crispy noodles
Seafood
• Freshly Steamed West-Coast Mussels in a Buttery Lemongrass infused Broth, fried leek and served with slice of toasted bruschetta
• Seared Norwegian Salmon with a citrus and micro green salad and ginger and Fresh Chili butter
Soups
• Orange Zest & Smokey Butternut with Cinnamon and ginger crumbs
• Roasted Redpepper and sundried tomato with Moroccan croutons
• Creamy Wild mushroom with Truffle oil

PALATE CLEANSER
@ R20
Blazing Berry Summer Citrus Litchi & Lime

MAIN
PLATED MEAL OPTIONS
Pan seared Beef fillet served with Potato Soufflé on Wilted Spinach with a Scottish whiskey sauce

4 Bone Rack of Lamb (approx. 250-300g) Parmesan and Potato Roulade on a Pumpkin Puree with Port Jus

Slow Roasted Lamb Shank, Creamy Polenta/ Mash, Crispy beans and pearl onions

Fresh Pan Seared Linefish prepared on a seafood Risotto with freshly steamed mussels

Deboned Chicken roulade with Crispy potatoes a Mushroom Deuxelle and a Red wine reduction

Parmaham wrapped chicken supreme stuffed with spinach & ricotta served with gnocchi, young asparagus/Fine Beans (Depending in seasonal veg)

MAIN
BUFFET OPTIONS – (SUGGESTIONS)
Carvery
Rump with a peppercorn crust Roast gammon with trimmings
Whole farm fresh Chicken Whole roasted turkey
Lambs rolled Loin with Pistachio nuts Whole Sirloin on the coals

Self-Serve
Chicken & Herb parcels
Red wine braised oxtail
Steamed Line fish in a Creamy White wine sauce with cherry tomatoes and fresh garden herbs
Hot smoked salmon served with a dill and mustard sauce on pea shoots and fine beans

Accompaniments
PLATED OPTION – Additional Side Dish Option @ R25 p/p per side dish
BUFFET – Extra to your meat options – Please complete your perfect wedding buffet by choosing: 4 side dishes & 1 sauce

Hot Veg: (E.g.)
Sweet Caramel Pumpkin fritters/ Cinnamon Pumpkin cakes
Grilled Young Beans & Asparagus (seasonal)
Chunky Roasted Veg drizzled with Olive Oil and Sea salt
Honey Glazed Carrots
Creamy Vegetable medley

Roasted New Potato/ Traditional Fried Potato/ Potato Rosti balls / dauphin Oise potatoes/ croquettes
Seasoned Rice/ Long grain white rice

Salad: (E.g.)
Couscous, Butternut, Roasted Nut and Feta Salad
Spinach, Crouton, Apple, egg & Mustard sauce
Pear & Beetroot Salad
Waldorf/ Caprese/ Caesar Salad
Peppedew’s, avocado, cherry tomato, red onions & honey & mustard dressing
Butternut gnocchi tossed in a sage butter with parmesan and toasted pine nuts
Mini griddled pear salad with honey roasted walnuts, blue cheese and watercress

DESSERT
Example of a mini desserts buffet
Crème Brule Cheese cakes
Mixed Berry Parfait Dark couture chocolate brownies
Tiramisu Mini Pavlova with rooibos
Mini Frappuccino Mini Dom Pedro
Lamingtons Mixed fruit springrolls
Mini Pear Tarts Or any other of your choice

COFFEES AND TEAS
San Marco Espresso machine @ R3500.00 + VAT For up to 100 guest
(Excludes transport – Service duration for 5hrs)
Includes: Coffee bar, bar light, Cups & Saucers, & Take-Away cups, Barista)
Also includes: Rooibos and normal tea)
To include Standard Filter Coffee & Tea with dessert please add R5.50 to overall menu costing

WE also offer flexible spit braai menu’s

LATE NIGHT SNACKS
@ R45-R60 p/p + VAT – Costing based upon number of items selected
Mini Cumberland Sausage Rolls with Spicy Tomato Sauce
Mini Meat and Veg Tortillas with Chorizo Salsa
Mini Cheese Burger or Veggie Burger
Toasted Samie Selection Mini Wrap bites
Potato Rosti balls Stone Baked Pizza bites
Milk & Cookies Warm Coconut and sugar Syrup doughnuts

Other extras
Candy floss station @ R28.00 per person (From 50 guests)
Waffle station @ R42.00 per person
Popcorn station @ R18.00 per person
Slush Machine POR
Ice Cream Bar POR
Mobile Soft Serve Station
Mobile Gas Pizza Oven Station

WEDDING CAKES
Price dependent on flavour, themed decoration and size selected
Approx.: 1 Layer cake @ R1200+
Approx.: 2 Layer cake @ R2000+
Approx.: 3 Layer cake @ R3000+

· Chocolate
· Vanilla – a moist yellow cake
· White Bridal Cake
· Lemon Poppy seed
· Raspberry Ripple – Vanilla cake with raspberry flavour baked into it.
· Fruit Cake – A traditional English favorite.
· Chocolate Pecan Brownie
· Hummingbird Cake
· Frangelico Syruped Chocolate cake
· Black Forest

Other Fillings:
· Lemon Curd
· Caramel
· Very Berry Preserve
· Cream Cheese
Cake can be served afterwards with a berry coulis, mini Dom Pedro or Handmade Truffles.

TASTINGS:
All confirmed clients of Antoinette Events receive a FREE Spot Tasting:
This is a tasting based on approx. 50% of your selected Wedding/ Function menu.

All tastings are prepared at Antoinette Events Showroom and is usually coupled with your free décor demo.
A Spot tasting is only done for 2 guests.

Every additional guest attending the tasting will be charged @ R125

Should you wish to have a Full menu tasting, a supplement cost of R125 will be charged p/p attending the tasting.
Thus the first two guests will only be charged the R125 supplement and there after R250 p/p attending.

ALL ITEMS LISTED ARE QUOTED EXCLUDING VAT of 14%

We take special care to the development of themes in order to bring new flavours, taste, textures, decorations and overall presentation to our clients and events.

Everything is flexible and tailored to every budget

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