Our gourment chef team creates a menu that suits your taste and budget to make your function the success it should be. Impressing your guest is now easy.
STARTERS |
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| BUFFET A – select 1 Puffs filled with a spinach and mushroom concasse Bacon and cheese puffs served on a bed of sauce with a side salad Vegetable terrine with basil pesto Chicken drummies on a Moroccan salad with a sweet chili sauce Biltong mousse served on a flapjack stack married with a coriander salsa Fish and avo mousse served in a phyllo basket served on a bed of cucumber Grilled carrot, beetroot and feta served with a dusting of cumin seeds Liver and cranberry pate sigars served on a bed of spinach and cheese Corn fritter topped with a mousse served with a triangle crispy bread tower Humus, babaganoush served with a bread basket Corn fritter stack with a guacamole topping and served with vegetable chips Selection of canapés on a platter Butternut stuffed aubergine rolls Sweet vegetable mini wraps |
BUFFET B – select 1 Salami cream cheese pancake stack served with lettuce and fennel pesto sauce Smoked chicken served on a bed of greens with honey and mustard dressing and cubes of marinated feta Tower of roasted vegetable and chicken strips drizzled with vinaigrette and olive oil and served with a tomato concasse Cheese, nuts and fruit plate served on a bed of greens and drizzled with Greek yoghurt Antipasti platter served with a griddle cake Seafood cocktail served on a pastry spoon, and garnished with shrimp Roux mousse in a glass served with salmon on rye bread Brie and fig phyllo purses married with onion marmalade Chicken bastille accompanied with a Moroccan salad Rolled Greek salad with baked feta and black olive tapenade |
| MAIN COURSE | |
| BUFFET A – SELECT 2 & BUFFET B – SELECT 3 | |
| CHICKEN Chicken coq-au-vin Roast chicken with a lemon and herb dressing Aromatic chicken Moroccan Bastille Chicken tagine Chicken Gordon blaue Stuffed and crumbed chicken breast Old fashioned chicken pie Portuguese chicken – hot or not Chicken potjie Chicken stuffed with spinach and wrapped in bacon Flame grilled chicken with garlic, rosemary and wit blitz Sweet and spicy chicken Thai chicken stir-fry with cashew nuts Soy and honey glazed chicken |
BEEF Beef casserole with herb dumplings Babotie Roast beef served with red wine sauce Beef potjie Rolled beef with a mustard sauce Beef rolls stuffed with spinach, feta and peppers Beef curry served with sambles and pampadoms Wine braised beef Thai beef stir fry with cashew nuts Bushveld beef Beef stroganoff with pizzazz Beef casserole with cognac and horseradish mustard |
| FISH Portuguese fish with celery and garlic Fried fish with a caper butter sauce Deep fried hake with tar tare sauce and lemon wedges Pan-fried sole with almond sauce Fish potjie with chunky carrots and peas Grilled fish with fennel butter |
PORK Roasted leg of pork Sweet and sour pork Spare ribs in a barbeque sauce Pork pie Crumbed pork lions |
| STARCHES Wheat rice Stampmielies Streamed white rice Brown safari rice Casablancan rice Noodles Paptert layered with peppers, mushroom and cheese Pap biltong balls drizzled with cheese and fresh cream Baby potatoes tossed wit onion and garlic butter Roasted Casablancan potatoes Potato bake with peppers, garlic, onion and cheese sauce Yellow raisin rice Jacket potatoes slightly grilled in oven with olive oil and garlic Creamy potatoes with a dusting of nutmeg and butter Brown rice with chickpeas and lentils |
VEGTABLES Pumpkin fritters with cinnamon sugar and drizzled with toffee sauce Roasted butternut with coriander and onions Caramelized sweet potatoes chunks Sweet corn bake Glazed carrots Dutch carrots Sweetpotatoe fritters with toffee sauce Vegetable frittata with humus and olives Sweet potato and lentil pasty parcels Vegetable moussaka Chickpea dumplings in a tomato herb concasse Couscous vegetable loaf Vegetable grill with olive oil and herbs Cauliflower with a cheese sauce and dusted with nutmeg Cauliflower and broccoli marriage cooked in Moroccan spice Grilled aubergine with mozzarella topping Vegetable tagine Spinach and cheese dumplings Dutch beans French beans with garlic and onion dusted with sesame seeds Creamed spinach Brusselsprouts in a bouquet garlic butter sauce Roasted butternut and sweet potatoes Marriage of peas and carrots in a mint sauce Pumpkin pie Roasted butternut pie dusted with pumpkin seeds Moroccan spinach and chickpea tart |
| DESSERT | |
| Casablancan Dessert Station where old-fashioned waffles and pancakes are made and served with caramel, ice cream and a variety of syrups and compotes Or: Chocolate fountain served with fresh fruit, biscuits, wafers and marshmallows Or: Cold Dessert – select 2 Old-fashioned jelly, custard served in goblets Cheesecake Chocolate mousse Crust less milk tart Coffee and vanilla pod crème caramel Or: To die for Malva pudding with vanilla infused custard sauce Casablancan bread and butter pudding Magical chocolate pudding Citrus-infused marmalade rice pudding Pears in red wine sauce |
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| CUISINE | |
| Our gourment chef team creates a menu that suits your taste and budget to make your function the success it should be. Impressing your guest is now easy. Menus vary from buffets, plated cuisine, cocktails, picnic baskets, themed menus, to breakfast banquets. |
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| PROFILE Kobus qualified chef extraordinaire and owner of Casablanca Manor has 22 years experience in the catering and banqueting industry, from Southern Suns Groups through to the Protea group. Here he gained a solid grounding in core catering values of service and quality. He has also recieved international training from the worlds top chefs at the International Gourment Summit in Singapore and has recieved different awards in the catering and wedding industry. Experience his creative flair, enthusiasm and passion for his work. Flanked by his wife Lynn who has 16 years experience in the industry and shares his enthusiasm, this team will ensure that your event is everything you intend to be - and more. |
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