This is what the package includes and the buffet menu breakdown included in the package. The buffet menu can be upgraded and items added to the package.
DIY Premium
*IncludedIn Package
Venue Hire of 8 Hours
Use of the Church
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Buffet Menu
Bread Station with Flavoured Butters, Dips & Cold Cuts
3 Starters
10 Mains
4 Desserts
or Plated Meal Option
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1 Waitron for Every 20/24 Guests
1 Barman for Every 50 Guests
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Standard Tables & Chairs
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1 Honeymoon Suite
6 Hotel Rooms
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* Terms & Conditions Apply – E&OE.
Click here for Buffet Menu
DIY Premium
*IncludedBuffet Menu
BREAD STATION – Select 4 Options
Selection of French baguettes, white and whole-wheat bread rolls, olive loaves and rooibos health bread, herbed buttermilk bread and:
Oak-smoked Chilean salmon, silky cream cheese and dill roses
Smashed zesty avocado and sweet red onion and tomato salsa
Marinated roasted veg tossed with basil and parmesan cheese pesto
A cheeseboard with homemade mixed berry and caramelised onion chutney, fig, and watermelon preserve
Artisan charcuterie board: Selection of cold cut meats – coppa ham, Italian salami, chorizo sausage, shaved biltong, droë wors and country sliced ham
STARTERS – Select 3 Options
Traditional Caesar salad with crispy pancetta, herb croutons, boiled eggs, anchovies, creamy Caesar dressing and parmesan shards
Roasted chickpea salad with avocado and fresh chilli, tossed with tomato, red onion, fresh coriander and grilled corn served with a marinated grilled chicken skewer
Tuna Nicoise Salad: Crisp French beans, sautéed baby potatoes, boiled egg, Kalamata olives, cherry tomatoes with a creamy anchovy dressing
Siracha sticky chicken wings on a bed of rice noodles with coriander, bean sprouts, julienne carrots and fresh basil leaves
Tapas platter consisting of fried halloumi, olive tapenade, hummus, roasted aubergine and baby marrow served with a cumin and coriander toasted flatbread
Cheese, sweetcorn and chilli rolls plated with turmeric potato pastry triangles and spinach chilli bites with a sweetcorn dipper
Individually shelled prawn nestled between layers of iceberg chiffonade, tomato and paprika aioli, cucumber ribbons topped with mango caviar
Korean inspired chicken gyro served with egg ribbon fried rice and a spicy coconut infused dipper
Moroccan lamb kofta accompanied by stewed fruits and minted cous-cous dressed with Arabic sumac yoghurt
Summer Caprese kebabs of natural mozzarella, plum tomato, basil, watermelon and spanspek nesting on top of crisp dressed salad leaves
Arancini balls stuffed with exotic mushrooms and matured cheddar circled by a roasted pepper and tomato cremeux
Mexican tostadas filled with fiery beef chill, spiced guacamole and topped with set soured cream
BUFFET MAIN COURSE – Select 3 Options
Beef fillet topped with red onion and strawberry marmalade
48hr marinated lamb leg, pot roasted with cayenne pepper, garlic, thyme and parsley
Pulled oxtail and roasted vegetables topped with flaky pastry
Stripped beef fillet tossed in olive oil, parsley, pink peppercorns and flamed in brandy
Prime lamb cutlets with olives, feta and scorched tomatoes
WHITE MEATS – Select 2 Options
Slow Braised Pork fillet in apple cider, cinnamon and orange peel
Charred chili, lime and ginger stem chicken breasts
Chefs authentic Durban styled butter chicken and sambals
Pan seared hake fillets topped with mussels and lemon velouté
Poached line fish with lemongrass and dill yoghurt
VEGETARIAN – Can substitute for any other dish
Creamy broccoli and black mushrooms sautéed in garlic and herbs drenched in double cream and bow tie pasta
Vegetable Wellington filled with aubergine chunks and a mushroom duxelle
FROM THE GARDEN – Select 3 Options
Grilled baby butternut finished with thyme and crumbed parmesan
sautéed cherry tomato, basil and roquette penne pasta
Tender stem broccoli topped with grated eggs and ciabatta crumbs
Blanched French beans and sticky red onions
Broad bean and baby potato curry
Creamy chilli and cheese cauliflower
Spinach, feta and roasted tomato layered lasagne
Creamy spinach, tomato and beans
Sundried tomato, kale pesto and bow tie pasta
POTATOES AND RICE – Select 2 Options
Flash fried rice flavoured with scallions and pickled garlic
Sweet potato mash topped with cracked pecans and honey
Spinach and tomato fried rice
New potatoes sautéed in mustard and creamed coconut
Turmeric and cumin spiced basmati
Jacket potatoes accompanied by spiced sour cream or herbed butter
Chunky roasted potatoes dipped in rosemary butter
Mashed potatoes fused with nutmeg and chives
Potato dauphinoise
BUFFET DESSERT – Select 4 Options
Summer Berry Cheesecake
Fresh summer berry cheesecake topped with macerated strawberry and coconut tuille
Chai Panna Cotta
Italian panna cotta steeped with a chai latte and chocolate Rossini wafer curl
Madeira Marble
Marbled chocolate Madeira cake served with spiced port cream
Glossy Profiteroles
Choux pastry filled with a honey and vanilla cream dipped in glossy chocolate
Summer Stacks
Summer fruit pavlova stacks on a fresh lemon curd smear
Raspberry Fudgy Brownies
Fudge brownies topped with stock raspberry syrup and vanilla ice cream with candied petals
Seriously Good Banoffee Pie
Banoffee pie layered with caramel, banana and mascarpone cheese finished with shaved Swiss Toblerone
Black Forest and Cherries
Black forest cake stacks with homemade cherry pie filling
