CUISINE COLLECTION 2015 - Cape Town International ... COLLECTION.pdf · Late Substantial Cocktail...

CUISINE COLLECTION2015

Convention Square, 1 Lower Long Street, Cape Town 8001, South Africa

GPS co-ordinates: 33° 54’ 56” S by 18° 25’ 36” E

Tel: +27 21 410 5000 Fax: +27 21 410 5001

Email: [email protected] Website: www.cticc.co.zaTwitter: twitter.com/CTICC_OfficialFacebook: facebook.com/CTICC

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2015 CLIENT MANUAL 4

INDEX

Day Conference Package Catering 3

Breakfasts 11

Refreshment Breaks 15

Lunches 17

Cocktail Menus 23

Late Substantial Cocktail Menu 27

Plated Set Menus 31

Banquet Buffet 35

Main Course Buffets 37

Crew Meals 43

Lunch and Snack Boxes 45

Healthy Options 47

GF – Gluten Free, NF – Nut Free, V - Vegetarian

2015 CUISINE COLLECTION 1

At the Cape Town International Convention Centre (CTICC) we realise that superb catering can

elevate any event into an extraordinary experience. The versatility of our state-of-the-art venues

combined with the knowledge and experience of our creative team guarantee that your event will

be memorable.

Boasting one of the largest and most advanced kitchens in South Africa, our renowned chefs can

create any culinary masterpiece to suit the most discerning palate. We have fourteen satellite

kitchens, strategically located throughout the centre, which are all Hazard Analysis and Critical

Control points accredited

To complement our world-class service offerings, we procure the freshest local ingredients, which are

in season, resulting in innovative sustainable cuisine offerings. In addition our kitchen is Halaal–

friendly and no pork is served on the premises. All meat is sourced from a strictly Halaal meat

supplier.

Our in-depth knowledge of cosmopolitan cuisine, culinary classics and contemporary South African

dishes will ensure that our in-house food services can meet your catering requirements.

Let us inspire you with our unwavering service excellence and award-winning meals created by our

chefs, renowned for adding unforgettable zest to any event.

* Any dietary requirements can gladly be discussed with the Event Coordinator.

MORE THAN JUST FOOD

2015 CUISINE COLLECTION 2 2015 CUISINE COLLECTION 3

DAY CONFERENCE PACKAGE CATERING

BREAKFAST MENU(Available from 07:00 - 11:00)

FULL ENGLISH BREAKFAST

ON THE TABLEPlatter of pastries and muffins

Sliced fresh fruit platter or

Swiss muesli and yoghurt

Breakfast preserves

Fresh fruit juice

Petit cheese board

PLATED Two poached eggs on spinach muffin with macon,

Provençale tomatoes and boerewors and sautéed mushrooms

OR

Toasted croissant topped with scrambled egg, Franschhoek smoked salmon

and wild mushroom

OR

BUFFETLive egg station of omelette, fried and poached egg

Herb filled mushrooms

Tomato Provençale

Lyonnaise potatoes

Macon


MID MORNING Group ASelection of closed and open sandwiches

Cookie jars

Pumpkin seed and cranberry crunchies

Bruschetta topped with hummus, roasted vine tomatoes and parsley pesto

Salted pretzels with pastrami, horseradish and marinated tomatoes

Group BSlow roasted lamb, pulled and presented on pita with cream cheese and honey

Crispy mushroom pillows with blue cheese

Spicy duck pancakes with salad of carrot, spring onion and peanuts

Vietnamese lettuce wraps with sweet and sour chicken

Pickle pot, marinated olives with parsley and feta and roasted baby marrow

MID AFTERNOONGroup AMini health bars and chocolate brownies

Fresh fruit

Chocolate macaroons with chocolate mousse shots

Avocado, red onion with tomato salsa with butternut chips

Group BBeetroot cake with cream cheese frosting

Rare beef fillet medallion on rosti with a roasted pepper and onion salad

Tiramisu style biscuits and a layer of mocha biscuits with a mascarpone / honey mousse

Classic custard slices

Spiced lamb kofta and cucumber yoghurt shot

Butter chicken and roti wraps with tomato chutney

CONTINENTAL BREAKFAST PACKAGEPlain, herb and cheese croissants with a variety of preserves

Assortment of Danish pastries and muffins

Bakers’ basket of fresh continental bread rolls and toast

Seasonal sliced fruit platters

Local cheese platters

Selection of fruit and plain yoghurts with compotes

Fruit juices – selection of orange and fruit cocktail

Freshly brewed coffee and assorted teas

Additional Items:Omelette station with cheeses, macon, onion and pepper – R 25pp

Sausage bar: cheese grillers, lamb and rosemary sausage and

boerewors with caramelised onion and chakalaka – R 20pp

Live juice station – R 30pp

Cheese station – R 45pp

REFRESHMENT BREAKSChoose one item per group, per refreshment break

ON ARRIVAL Group AMini muesli and yoghurt shots

Freshly baked muffins and mini Danish pastries

Spinach scones topped with caramelised onion and Camembert

Masala pineapple with yoghurt shot

Baby Chelsea buns

Group BMini macon and egg buns

Seared salmon on crispy potato cakes with home-made chive mayonnaise

Mini toasts with savoury mince and wedges and slow boiled eggs

Croissants filled seared beef, home pickled cucumber and creamed mustard

DAY CONFERENCE PACKAGE CATERING (continued)


OPTION 3COLDGarden baby leaf salad bar with tomato, onion, peppers, croutons, cucumber,

feta, olives, dressings

Couscous, parsley, tomato, and bulgar wheat

Greek meze platter of hummus, tzatziki, olives, pita, pickled cucumber and cold cuts

Homemade breads and bread rolls

HOTGrilled crusted line fish on steamed leeks with a baby prawn velouté

Rice pilaf

Melange of baked seasonal vegetables

Chicken stir fry with peanuts and noodles served with sweet and sour sauce

Spinach and feta phyllo parcels

DESSERTFresh fruit tartlet

Chocolate and hazelnut mousse

Classic custard slice



Smoked salmon and seafood terrine with ciabatta olive toast

Noodle and chicken salad with crisp spring onions and roasted nuts

Grilled vegetable caesar salad with hummus and yoghurt dressing

Onion bhajis with tomato chutney


HOTBeef goulash served pickled cucumber, beetroot and carrots

Parsley rice

Country vegetable bake

Sundried tomato, rocket, and feta ravioli in arrabiata sauce

Calamari and mussel hot pot

DESSERTMini lemon meringues

Dutch apple tart

Cappuccino mousse cake

Fresh fruit platters

LUNCHES(Available from 12:00 - 15:00)

OPTION 1COLDGarden baby leaf salad bar with tomato, onion, peppers, croutons, cucumber, feta,

olives, dressings

Smoked chicken and peppadew quiche

Classic seafood salad with butter lettuce


HOTPan seared beef fillet with balsamic onions, and crisp rocket and marinated peppers

Jacket potatoes with coarse salt and rosemary / crispy butter wedges

Seared fish with steamed mussels and greens

Fusilli with wild mushrooms and thyme

DESSERTSlice seasonal fruit with berry compote

Crème caramel

Chocolate profiteroles with cream patissiere

OPTION 2COLDGarden baby leaf salad bar with tomato, onion, peppers, croutons, cucumber, feta,

olives, dressings

Salt and pepper calamari with watercress and radish salad

Asian vegetable spring rolls with sweet soya sauce

Chickpea, lentil and feta salad


HOTSpicy Sri Lankan coconut chicken curry

Steamed rice with sambals

Beef and pepper sosaties with BBQ sauce

Corn fritters with spicy tomato relish

Vegetable bobotie with raisins and almonds

DESSERTTipsy tart

Crème Anglaise

Vanilla baked cheese cake with blueberries

Fresh fruit kebabs with toasted coconut and honey



OPTION 7 (Low Carb)COLDBaby marrow chips with ranch dip

Spinach and cheese flat bread

Broccoli salad

HOTChorizo and pepper frittata

Parmesan crusted chicken supreme with cauliflower mash

Brinjal lasagna

DESSERTLemon cheese cake

Chocolate mousse

Fruit and nut fudge

OPTION 8 (Vegetarian)COLDRoasted asparagus and tomato penne salad with goat’s cheese

Orza salad with spicy butternut dressing

Gemelli salad with green beans, pistachios and lemon thyme vinaigrette

HOTBlack bean and cheese enchiladas with Panzo sauce

Spinach sautéed tofu

Baked eggplant with mushrooms and Rosa tomatoes

Lentil fritters with corn salsa

DESSERTHoney seared fruit skewers

Yoghurt cheesecake

Chocolate Marquise

THEMED BUFFETS AVAILABLE ON REQUEST, FOR EXAMPLE ASIAN,

SOUTH AFRICAN, INDIAN, AT AN ADDITIONAL CHARGE

Menus can be customised according to requirements.



Roast tomato, mozzarella, and wild rocket salad with butternut and almonds

Spinach and feta quiche

Beef pastrami and vegetable pickles, pickled onion, gherkins and mustard


HOTSticky roast chicken with honey and soya

Parsley new potatoes

Vegetable au gratin

Petit macaroni and cheese with baked blue cheese

Farm-style lamb, sausage with onions and rosemary

DESSERTChocolate brownies

Double thick cream

Fruit bavarois

Tiramisu

Fresh seasonal fruit

OPTION 6COLDAssorted open and closed sandwiches on health breads, bagels, wraps and panini with:

Cajun chicken

Avocado, cheese and tomato

Cucumber and cottage cheese

Thai beef and coriander

Salmon and cream cheese

Salad bar and condiments

Fresh vegetable crudités with dips

Melba toasts, crostini and pita breads

HOTMini chicken and apricot kebabs

Grilled line fish on baby vegetables

Spinach and feta quiche

Seared beef with rocket

DESSERTFresh fruit skewers



BREAKFAST MENUS

BREAKFASTS(Available from 07:00 - 11:00)

R145 pp

OPTION 1Roasted vegetable quiche

Crumpets served with stewed berries

Scrambled eggs on a breakfast muffin with smoked salmon

Muesli with Greek yoghurt

Breakfast pastries and condiments

Fresh fruit platters

Assorted smoothies

Fresh fruit juice

OPTION 2Eggs Benedict

Filled croissants with pastrami and Emmenthaler cheese

Mushroom and peppadew frittata

Pancakes with banana and fynbos honey

Yoghurt and berries

Fresh fruit kebabs

Assorted smoothies

Fresh fruit juice

OPTION 3Poached eggs on toasted rye with Mornay sauce

Mini boerewors wheels

Savoury pancakes

Fruit salad shots

Breakfast breads and muffins with condiments

Juice bar


BREAKFAST MENUS (continued)

PLATED FRESH START 1 - R195.00 ppFreshly squeezed organic orange juice

Fresh fruit salad, banana yoghurt compote

Double smoked macon, onion and Swiss cheese quiche

Steamed asparagus

Home-style new potatoes and sweet pepper sauté

Freshly baked scones, flaky croissants and banana loaf

Served with butter and preserves

Freshly brewed organic coffee and imported teas


Fresh fruit salad

Scrambled eggs

Low salt macon and turkey sausages

Thick shredded potato hash browns

Herb roasted roma tomato, sautéed mushrooms

Freshly baked flaky croissants

Low-fat muffins and gluten-free buttermilk cornbread




Yoghurt, granola and fresh berry compote

Free range eggs, macon and wilted spinach benedict

Served on toasted English muffins with

Traditional hollandaise sauce

Steamed asparagus

Roasted potatoes with chives

Freshly baked butter brioche

Lemon scones and orange cranberry muffins



Please note gluten-free, vegetarian and vegan options are available for

these plated breakfast on a pre-ordered basis.

GREEN BREAKFAST BUFFET - R180.00 ppFreshly squeezed organic orange and apple juices

Organic fruit platter with organic natural yogurt and granola

Scrambled free range eggs with wild mushrooms

Organic macon and breakfast sausages

Organic red potato and sweet pepper sauté

Organic blueberry muffins and multigrain croissants

Organic coffee, organic teas with organic milk and cream

HEALTHY START BUFFET 1 - R165.00 ppSuitable as a buffet or for reception-style service with limited or no seating

Freshly squeezed organic orange and grapefruit juice

Fresh roasted granola, berries and banana yogurt parfait

Breakfast sandwiches:

Poached free range egg, macon, tomato and cheddar on English muffin

Tofu scramble and tomato on English muffin (vegan)

Low fat muffins, chocolate twist

Orange cranberry loaf





Fresh fruit skewers

Individual natural yoghurts

Chipotle chicken, black bean and scrambled egg breakfast burrito

Vegan breakfast burrito

Pain au chocolat, cranberry scones

Wheat germ muffins





Glasses of fresh fruit salad

Zucchini, tomato frittata, smoked turkey and Swiss sandwich

Smoked tofu, tomato and zucchini on gluten-free English muffin (gluten-free/vegan)

Freshly baked lemon blueberry scones, cinnamon Viennoise roll

Gluten-free chocolate almond loaf



MID MORNING AND AFTERNOON BREAKS

Speciality coffees and infused teas R 22 pp

Additional refreshments:

Biscuits R 12 pp

Doughnuts R 20 pp

Waffles R 24 pp

Pancakes R 24 pp

Brownies R 30 pp

Scones R 20 pp

Muffins R 20 pp

Danish pastries R 20 pp

Filled croissants R 38 pp

Assorted sandwiches R 38 pp

Open and canapé style sandwiches R 45 pp

Sliced fresh fruit platters / kebabs R 30 pp

Cookie jar (per 10 pax) R 120 per platter

Assorted pastry platter (15 pieces) R 175 per platter

Muffin platters (15 pieces) R 175 per platter

Fruit platters (per 10 pax) R 195 per platter

Fresh fruit bowl (15 pieces) R 120 per bowl

Add a smoothie station for assorted smoothies

made while you wait R 28 pp

Add a milkshake station for assorted milkshakes

made while you wait R 28 pp

Iced tea station R 22 pp


LUNCH MENU OPTIONS

LUNCH OPTION 1 - R205.00 pp

Fresh baked artisan bread rolls and cultured butter

COLDHeirloom tomato, baby mozzarella, cannellini bean and basil (gf, nf)

Boiled hens egg, roasted baby potato chats, green beans and grain mustard

dressing (gf, nf)

Locally cured meats, grilled asparagus, peppered apricots and chicory (gf, nf)

HOTSpinach and feta ravioli, semi dried tomato pesto and wilted rocket (v)

Franschhoek salmon, coriander and preserved lemon couscous (gf)

Mahogany chicken in satay sauce, fragrant rice and prawn crackers

DESSERTFresh and stewed seasonal fruits, honey and vanilla yoghurt (gf, nf)

Selection of fine cape cheese, peppered apricots, cranberries and crisp wafers

LUNCH OPTION 2 - R195.00


COLDRed and white cabbage coleslaw (v)

Smoked turkey, cucumber, spring onion, and pickled beetroot (gf)

Baby cos, shaved red onion, roasted mushrooms and blue cheese dressing (gf, nf, v)

HOTWagyu beef meatball slider, bush tomato relish, spinach and spiced potato wedges (gf)

Cajun spiced prawns, roast peppers, charred sweet corn and kidney beans (gf, nf)

Baby marrow and eggplant tortilla, sour cream, pico de gallo and chipotle mayonnaise (v)



gf – gluten free, nf – nut free, v – vegetarian


LUNCH MENU OPTIONS (continued)



COLDBombay style tomato, onion and coriander salad

Cucumber, spiced green beans, spinach and lime pickle dressing (gf, nf, v)

Cumin scented roast beef minted yellow split pea salad (gf, nf)

HOTMali tikka chicken (gf)

SASSI green listed fish, curry leaf and cumin crumble (gf)

Cauliflower, mushroom and pea pilau (gf, v)

Poppadums, mango chutney, raita





COLDRoast beetroot, goats cheese, truffle and toasted sunflower seeds (gf, nf, v)

Mesculin and summer vegetable salad (gf, nf, v)

Red quinoa, apricot, celery and walnut salad (v)

HOTSlow roast beef, balsamic onions, baked potato chats and spring cabbage (gf, nf)

Prawn burger, brioche bun, cocktail sauce and vine tomato

Penne, roasted pumpkin, mushroom and chives (v)


Classic custard slices

Tiramisu



COLDFive spice roasted sweet potatoes, water chestnuts, black onion seeds (gf, nf)

Chinese leaf, spring onion, spicy pickled cucumber (gf, nf, v)

Thai style beef, Asian slaw

HOTChicken stir fry, cashew nuts, nam jim and cassava crackers

Fragrant jasmine rice

Steamed salmon, bok choy and lemon grass and soy dressing

Fried eggplant with basil leaves (gf, nf, v)

DESSERTLitchis with coconut ice-cream

Banana fritters with honey

Fresh fruit skewers



COLDFree range hens eggs, sun ripened tomatoes, green beans and olives (v)

Farfalle pasta, smoked salmon, lemon, dill and shallot mayonnaise (gf)

Shaved fennel, radish, mizuna and balsamic dressing (gf, v)

HOTBaked sustainable fish caponata and pesto (gf, nf)

Korean style BBQ chicken with kimchi (gf, nf)

Seasonal market vegetables and lemon extra virgin olive oil (gf, nf, v)

Spinach and feta frittata (v)

DESSERTChocolate mousse cups

Almond steeped cake

Apple compote with vanilla yoghurt

gf – gluten free, nf – nut free, v – vegetariangf – gluten free, nf – nut free, v – vegetarian


LUNCH MENU OPTIONS (continued)



COLDCucumber, orange, feta and toasted chia (gf, nf, v)

Gourmet mesculin leaves and balsamic dressing (gf, nf, v)

Pastrami, green olives and mustard seeds (gf, nf)

HOTCrab cakes, mango, coriander and chilli mayo

Chicken, smoked macon, button mushroom, and salsa verde (gf, nf)

Eggplant and baby marrow gratin (gf, nf, v)

Steamed chats with parsley butter (gf, nf, v)

DESSERTMalva pudding, crème Anglaise

Milk tart

Strawberry macaroons

WORKING MENU - R125.00

Traditional sandwiches

PLEASE SELECT TWO ITEMS:Flaked Franschhoek salmon, dill and lemon aioli

Mortadella, Swiss cheese and peperonata

Spiced free range egg and spring onion (v)

Chicken, smoked chipotle mayonnaise, baby lettuce and pico de gallo

Dalewood cheddar, spinach and savoury fruit jam (v)

Chicken, cranberry and walnuts

Rare roast beef, horseradish, red onion and mizuna leaf

Rolls, wraps and baguette

PLEASE SELECT TWO ITEMS: Roasted lamb, Emmenthaler and branston pickle baguette

Mexican spiced roasted spring vegetables, kidney bean and jalapeno tortilla wrap (v)

Smoked Franschhoek salmon, horseradish and cucumber bagel

Smoked wagyu beef, mizuna, shallot and chive sour cream baguette

Free range egg, pea shoots and tomato relish wrap (v)

Sweet paprika spiced chicken, tomato and guacamole panini

Curried free range egg, spring onion and cucumber baguette (v)

Smoked turkey, cranberry and spinach bap roll

DESSERT:Selection of tiramisu, trifle, pineapple cheesecake, strawberry, mascarpone

Shooter and mini Banoffee pie

Selection of fine cape cheese and savoury biscuits

GREEN PLATED LUNCH - R210.00

Organic sourdough rolls with organic butter

Organic spring salad

Organic yoghurt and herb dressing

Wild salmon fillet, organic roma tomato fondue

Organic quinoa pilaf

Organic farmer’s market vegetables

Organic fair trade chocolate fondant

Orange cream, micro mint

Organic coffee, organic teas with organic milk and cream

gf – gluten free, nf – nut free, v – vegetariangf – gluten free, nf – nut free, v – vegetarian


COCKTAIL MENU(Available from 12h00 to 18h00)

ALL DISHES CAN BE SERVED TAPAS STYLE SERVICE, BUFFET OR TRAY

OPTION 1 choose 5 cold and 5 hot R 185 ppOPTIONS 2 choose 7 cold and 7 hot R 195 ppOPTIONS 3 choose 9 cold and 9 hot R 210 pp

COLDMozzarella, pesto and tomato bruschetta

Parmesan biscotti topped with gorgonzola cream and caramelised onions

Roast beef on Camembert with cranberry glaze

Savoury mini scones with smoked trout and chive cream

Shrimp and mussel quiche

Parmesan tartlet with seafood ceviche

Smoked salmon forks

Seafood cocktail with dill and lemon served in a shot glass

Vegetable crudités and dip platters

Thai prawn satay with a sweet chilli glaze

Asian vegetable wrap

Salmon and avocado parcel

Oysters in half shells

Herb crusted prawn skewer

Cherry tomato, bocconcini and basil skewers

Chicken liver parfait with melba toast

Seared lamb with mint pea puree on tomato pikelets

Fresh smoked salmon trout with horseradish on rye bread

Seafood cocktail with dill and lemon served in a shot glass

Marinated shrimps with wasabi and pickled ginger

Smoked Salmon and mascarpone cheese and pumpernickel

Goat cheese and chilli crostini with red pepper chutney

Watermelon with feta balsamic drizzle and mint

Devilled eggs with smoked salmon

Blue cheese with apricot compote on crostini

Pheasant pate on sourdough crostini with sundried cherry and cranberry compote

Smoked trout on a rice cracker with crème fraiche

Pastrami bocconcini and basil balsamic reduction

Beef tartare rolled in a tortilla

Shrimp shooter with bisque sauce

Lobster Po’boy

Lamb loin with mint pesto and edamame


COCKTAIL MENU (continued)

HOTChargrilled chicken satays in a Thai peanut sauce

Cocktail samoosa with a spicy tomato relish

Mini seafood thermidor

Traditional bean bunny chows

Thai fish cakes

Prawn twister

Spinach and feta rissoles

Asparagus and feta cheese tartlet

Tandoori chicken kebab with a mint and coriander raita

Chicken and prawn wontons with a plum and sesame sauce

Vegetables and cashew nut spring rolls

Steamed dim sum

Peri peri winglets

Mini chicken and peppadew quiche

Prawn tempura served with a teriyaki glaze

Sheish kebabs with a cucumber riata

Mini beef espedatas with Harrisa dip

Crumbed mushrooms filled with goats’ milk cheese

Mini seafood kebabs

Minted lamb cutlets basted in a garlic and honey marinade

Honey and fynbos glazed lamb kebabs

Crispy Peking duck pancakes with spring onions

Prawn spring rolls

Prawn bomb with a sweet chilli glaze

Crayfish samoosa

BBQ lamb ribs

Mushroom turnover

Mini Thai chicken brochette

Roasted vegetable strudel vegan

Crispy duck nuggets with Kozlik’s mustard

Braised short rib on polenta

Lobster Thermidor

Midland beef slider with Stilton cheese and arugula

Seared scallop with chorizo and green olive tapenade

Chilli mango shrimp


LATE SUBSTANTIAL COCKTAIL MENU(Available from 18h00 onwards)

Choose a minimum of 4 stations at R65 per person, per station

Food from 8 themed food stations creating a food market feel with a choice and

variety second to none

CANAPÉSA selection of canapés on open French bread, rye bread, tartlet cases etc with a

variety of fillings served on trays by waiters

SEAFOOD STATIONA medley of smoked salmon, steamed whole prawns and calamari served cold

with a variety of condiments and sauces e.g. coral mayo, marie rose etc

SATAY STATIONA selection of chicken, beef, vegetable and fish kebabs served with a variety of

sauces and dips e.g. peanut sauce, sweet chilli, wasabi mayo

CARVERY STATIONA carvery of buttock of beef served with cocktail Portuguese rolls, mustards,

sliced tomato, sliced cucumber, onions and lettuce

SUSHI STATIONA variety of California and maki rolls with pickled ginger, wasabi and Kikkoman

soya sauce

CURRY STATIONA selection of lamb rogan josh, chicken and prawn curry and bean and potato

served with basmati rice, roti and traditional condiments

SAMOOSA STATIONAn assortment of samoosas including mince, potato, snoek, butternut and

coriander, feta cheese and fig and sweet corn and cheese served with a chilli

relish and tamarind sauce

RIBS AND WINGSLamb ribs, beef ribs and chicken wings basted in a honey and rosemary marinade

DESSERT STATIONA selection of our pastry chef’s creations


LATE SUBSTANTIAL COCKTAIL MENU (continued)

PETIT SLIDER STATIONMini gourmet burger with Camembert, gherkin and caramelised onion

BAKED FINGERLING POTATO STATIONHome style baked potatoes with cheese, spinach and chilli corn

CAPE MALAY STATIONBobotie with saffron rice, pickled fish and koeksisters

CAPE CHEESE BOARDSSelection of cape cheeses with raisin and grape compote and water biscuits

Warm cheese fondue with crostini

Vetkoek filled with spicy mince

GOURMET HOT DOGS AND BOERIESBockwurst with mustards

Boerewors roll with chakalaka

Veggie sausage with spicy tomato relish


PLATED SET MENUS

Lunch set menus – minimum of 2 courses from R165 ppDinner set menus – minimum of 3 courses from R260 pp

STARTERSGrilled tiger prawn served on a bed of baby leaves accompanied

by avocado and mango salsa R 110

Thinly sliced beef carpaccio served with roasted baby beetroot,

watercress, parmesan, and olive oil R 95

Lightly smoked mozzarella cheese and slow roasted cherry tomatoes

served with rocket and dressed with apple balsamic vinaigrette R 80

Pesto rubbed chicken breast set on herb salad with calamata olives,

Danish feta, and cocktail tomatoes R 90

Goat’s milk cheese and fig phyllo tart served on a seasonal salad

bouquet with toasted walnuts and balsamic reduction R 90

Paprika grilled chicken breast set on a petit salad bouquet served with

sweet melon and coriander salsa R 90

Marinated west coast mussel and calamari strips served with

baby garden greens, garlic croutons and wasabi mayonnaise R 95

Sesame crusted beef strips, spring onion and marinated peppers

served on herb salad with Indonesian soya sauce and alfalfa sprouts R 90

Rosette of Franschhoek smoked salmon trout set on a salad bouquet

served with Melba toast, fennel infused crème fraiche and lemon vinaigrette R 100

Marinated mushroom and feta cheese stack served with

sticky tomato salsa and seasonal salad bouquet drizzled with basil pesto R 90

Seared prawn cakes with roasted baby beets, artichokes and asparagus

with calamata olive soil and chickpea puree and parmesan crisps R 95

ENTREESRich Cape crayfish bisque topped with a chive cream R 65

Fresh tuna carpaccio, rocket, parmesan shavings and roasted sesame

and garlic dressing R 65

Mozzarella, sweet basil, and almond ravioli napped with a tomato sauce aioli R 60

East African prawn and coriander coconut soup R 55

Cream of forest mushroom soup R 55

Linguine pasta with hot smoked salmon, prawns, mussels in a

delicate dill beurre blanc R 70

2015 CUISINE COLLECTION 32 33

PLATED SET MENUS (continued)

SORBET R 30

Cranberry and ginger

Litchi and chilli

Lime and basil

Lemon

Raspberry and lime

Passion fruit

Melon and mint

Mandarin

MAIN COURSEBeef fillet topped with mushroom duxelles and wrapped in a puff pastry

casing served with ratatouille vegetables and rosemary scented jus R 145

Seared Norwegian salmon served with parsley new potatoes,

seasonal vegetables, and herb beurre blanc R 160

Oven roasted Karoo Lamb cutlets served on crushed new potatoes,

grilled asparagus, and natural jus R 160

Tandoori spiced fillet of ostrich served with herbed couscous,

roasted root vegetables, and peach chutney R 125

Slow roasted lamb shank served on butternut and potato puree with

seasonal vegetables R 130

Chicken roulade with feta, olives, and sweet basil served on

Lyonnaise potato and a butternut and vegetable bouquetiere napped

with saffron cream R 115

Wild mushroom ravioli served on sautéed spinach with truffle velouté R 110

Herbed risotto served with ratatouille vegetables and basil pesto R 110

Potato gnocchi served with Mediterranean vegetables, creamy garlic sauce,

watercress and shaved parmesan R 110

Pan seared beef fillet served with croquette potatoes,

seasonal vegetable bundle, and creamy whole grain mustard jus R 145

Dainty lamb cutlets with home style lamb and rosemary sausage

with brunoise of butternut, caramelised baby onion and tomato

and a ragout of mushroom, presented with fondant potatoes,

pickled cucumber and organic yoghurt R 160

Breast of chicken stuffed with ricotta and leeks, beef reduction,

roasted fingerling potato wedges, French green beans,

roasted root vegetables R 115

Lemon thyme chicken supreme rosti potatoes, snap peas,

red and yellow peppers R 115

Duck breast glazed with orange teriyaki sauce, garnished with pears

Jasmine rice in banana leaf), heirloom carrots, snap peas R 165

Braised beef short ribs on parsnip garlic mash roasted heirloom carrots,

beefs, brussel sprouts R 150

Herb crusted Karoo lamb cutlet and grilled quail, shallot reduction,

sweet potato tower, succotash of edamame, red pepper and corn R 160

Fresh fish with chervil beurre blanc timbale of quinoa, brocollini,

mini patty pan squash and baby top carrots R 125

DESSERTSItalian tiramisu served with raspberry compote and chocolate coffee beans R 70

Dark chocolate mousse accompanied by balsamic infused strawberries

and fresh cut mint R 70

Apple tarte tin with vanilla ice cream and an almond tuille R 70

Baked lemon scented cheese cake with fresh fruit and toasted almonds R 70

Vanilla pannacotta served with blueberry compote and kiwi fruit R 70

Iced white chocolate parfait with seasonal fruit and mixed berry coullis R 70

Vanilla crème brûlée with a phyllo pastry disc and stewed fruit R 80

Baked chocolate pudding with peanut brittle and crème Anglaise R 80

Trio of strawberry, kiwi, and peach sorbet served with seasonal fresh fruit

and pistachio nuts R 85

Baked macadamia nut and caramel tartlet with Chantilly cream R 75

Pomegranate verrine, panna cotta with pomegranate jelly and a

salad of orange, grapefruit, sweet pea tendrils and Madeira croutons

with shards of black pepper and meringue R 70

South African cheese and biscuit platter (2 per table) R 55

Selection of pastry chef’s friandise R 35

NOTE FROM THE CHEF: These are merely guidelines and we will customise a menu to your needs and taste

2015 CUISINE COLLECTION


BANQUET BUFFET

OPTION 1R275 pp

PLATED STARTERMozzarella and roasted plum tomato salad with a herb garden bouquet, basil

pesto and an aged balsamic reduction

Baked goats cheese, pine nut and sage phyllo cigar with a herb salad bouquet and

raspberry vinaigrette

Creamy feta and walnut spring roll with a sweet fig reduction, served with a

roasted beetroot and mint salad

Mediterranean aubergine, tomato, goats cheese and sweet basil stack with a herb

lavash, red onion marmalade and a red pepper coulis

Oriental pancake filled with grilled chicken in a sticky plum sauce and spring onions

accompanied by a sweet Indonesian soy sauce and crisp Chinese green

Pate of smoked Franschhoek river trout with crisp melba toast with a bed of fresh

garden greens and a citrus dill cream garnished with a rosette of fresh smoked

Norwegian salmon

Butternut and citrus soup with a lemon foam


MAIN COURSE BUFFET

Selection of garden greens, condiments and dressing

Antipasto selection of grilled vegetables, onions, aubergine and baby marrows

CARVERY - Select 1 dish (additional item charged at R20.00 pp)Herb crusted roast buttock of beef

Corn-fed roast chicken

Roasted minted leg of lamb

Rolled stuffed loin of beef

SAUCES - Select twoCreamy truffle sauce

Pepper sauce

Pesto jus

Minted demi glace

HOT - Select twoCape Malay chicken curry

Crusted line fish with a lime butter sauce

Lamb madras curry

Mixed seafood thermidor with savoury rice

Potato gnocchi with roasted onions and peppers and a saffron velouté

Butternut, spinach and almond lasagna with fresh rocket and mature parmesan

cheese

VEGETABLES - Select fourGolden roast potatoes

Gratin potatoes

Potato croquettes

Fragrant baked rice

Savoury rice

Tomato and sweet basil risotto

Couscous

Mélange of vegetables

Baked Mediterranean vegetables

Glazed carrots and broccoli almandine

Roasted butternut with green beans and mustard seeds

Grilled marinated Mediterranean vegetables

Cauliflower and broccoli gratin

Cinnamon baked pumpkin


MAIN COURSE BUFFET (continued)

DESSERT BUFFET - Select fourTropical fruit salad

Mocha mousse

Malva pudding

Trifle

Tiramisu

Granadilla crème brûlée

Banoffee tartlets

Berry pannacotta

Milk tarts

Banana tartlets

Berry cheesecake

Mini fruit flan

Baklava

Fruit Pavlova

Mini koeksisters

Summer fruit tartlets

Fresh fruit kebabs

Chocolate tarts

Pecan nut tartlets

OPTION 2R295 pp

COLD - Select fiveSelection of baby salad greens, condiments and dressing

Caesar salad bar

Smoked salmon pate and toasted baguette

Caprese salad

Thai seafood salad with lemon grass

Calamari salad

Malay style pickled fish

Grilled chicken liver salad with mandarin segments

Spinach noodle and feta salad

Thai baby potato salad

Tuna, coriander and chilli pasta salad

Thai beef and cucumber salad

Bakers’ basket of fresh breads and bread rolls

CARVERY - Select two - additional item charged at R 20.00 ppHerb crusted roast buttock of beef

Corn-fed roast chicken

Roasted minted leg of lamb

Rolled stuffed loin of beef

Herb crusted lamb rack

Whole fillet of beef with a pommery mustard crust

SAUCES - Select twoCreamy truffle sauce

Pepper sauce

Pesto jus

Minted demi glace

HOT - Select threeCape Malay chicken curry

Chicken and prawn vindaloo

Crusted line fish with a lime butter sauce

Lamb madras curry

Irish stew

Mixed seafood thermidor with savoury rice

Beef pepper pot

Grilled line fish on a leek and mussel ravioli

Potato gnocchi with roasted onions and peppers and a saffron velouté

Butternut, spinach and almond lasagna with fresh rocket and mature parmesan

cheese

Seafood paella

VEGETABLES - Select fiveGolden roast potatoes

Rocket crushed new potatoes

Gratin potatoes

Potato croquettes

Fragrant baked rice

Savoury rice

Tomato and sweet basil risotto

Couscous

Mélange of vegetables

Baked Mediterranean vegetables

Glazed carrots and broccoli almandine

Roasted butternut with green beans and mustard seeds

Grilled marinated Mediterranean vegetables

Cauliflower and broccoli gratin

Cinnamon baked pumpkin


MAIN COURSE BUFFET (continued)

DESSERTS - Select fiveTropical fruit salad

Mocha mousse

Malva pudding

Trifle

Tiramisu

Granadilla crème brûlée

Banoffee tartlets

Berry pannacotta

Milk tarts

Banana tartlets

Berry cheesecake

Mini fruit flan

Baklava

Fruit Pavlova

Mini koeksisters

Summer fruit tartlets

Fresh fruit kebabs

Chocolate tarts

Pecan nut tartlets


CREW MEALSR110 pp

Supplied to members of staff working at the CTICC

Can be served plated or buffet with a vegetables option available.

All crew meals are inclusive of a soft drink of your choice 340ml.

OPTION 1French salad, shepherd’s pie, chocolate mocha mousse

OPTION 2Mediterranean pasta salad, roast chicken, rosemary potato wedges, baked

butternut, natural jus, fruit salad and cream

OPTION 3Three bean salad, homemade chicken pie, gravy and chips, peas, fruit trifle

OPTION 4Potato and chive salad, baked line fish, savoury rice, seasonal vegetables, bread

and butter pudding

OPTION 5Fruity coleslaw with pecan nuts, roast beef, roast potatoes, peas and carrots,

peppermint fridge cake

OPTION 6Thai chicken noodle salad, lamb and potato curry, condiments, rice, fruit tartlets

OPTION 7Greek salad, fish and chips, malva pudding and custard

OPTION 8Ceasar salad, burger and chips, ice cream on sticks

OPTION 9Lentil, feta and green bean salad, assorted wraps, fudge brownies with caramel

ice cream

OPTION 10Quinoa salad and roasted red peppers with rocket, gnocchi al la Lucca, baked

cheesecake

OPTION 11Mini mezze platter, lamb shank kelftico, chocolate mousse


LUNCH AND SNACK BOXES

These boxes are designed for clients that are going off site on excursions and tours.

All lunch boxes include a soft drink or juice or water. All ingredients are locally sourced

and packaged in biodegradable containers and include biodegradable cutlery.

OPTION 1R135 ppPortuguese baguette with beef pastrami, grated gherkins and pommery mustard

1x cheese and biscuit portion

1x packet crisps

1x chocolate bar

1x whole fruit

1x cutlery pack

OPTION 2R 145 ppOlive and herb panini smothered with mozzarella cheese, smoked chicken, basil pesto

on fresh rocket


1x packet jungle mix

1x dessert (cheesecake, crème caramel or fruit salad)

1x chocolate bar

1x whole fruit

1x cutlery pack

OPTION 3R 160 ppHerb focaccia layered with smoked salmon, chive cream cheese and salad greens


1x packet health mix

1x salad (waldorf, pasta or rice)

1x dessert (cheesecake, crème caramel or fruit salad)

1x whole fruit

1x cutlery pack

OPTION 4 (BREAKFAST BOX)R145 pp Portion yoghurt

Muffin

Jam portion

Butter portion

Health breakfast bar

Croissant filled with Emmenthaler cheese and salami

Fresh fruit

Cutlery pack


HEALTHY OPTIONS

All includes a fresh seasonal fruit and a vitamin water

OPTION 1R 150 ppMini panini with roast beef and gherkin

Greek salad

Health bar

Tropical muesli mix

Cutlery pack

OPTION 2R 150 ppPre-packed carrots and celery with hummus

Muesli bar

Mini bagel with smoked salmon and cream cheese

Fruit salad

Cutlery pack

Gluten freeR 150 ppMini whole wheat baguette with smoked chicken and perinaise (gf)

Energy bar

Roasted nut mix

Pre-packed cucumber and chive cream cheese dip

Apple, celery and walnut salad

Cutlery pack

VegetarianR 150 ppMini olive foccacia with mozzarella, sweet basil and tomato

Dry fruit mix

Health chocolate bar eg: snacker

Green salad

Cheese portion and biscuits

Cutlery pack

gf – gluten free, nf – nut free, v – vegetarian

CUISINE COLLECTION 2015 - Cape Town International ... COLLECTION.pdf · Late Substantial Cocktail...

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