doccuisine collection - Cape Town International Convention Centre
download 
Report Transcription
cuisine collection - Cape Town International Convention Centre
CUISINE COLLECTION 2015 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.za Twitter: twitter.com/CTICC_Official Facebook: facebook.com/CTICC we are a green conscious convention centre INDEX Day Conference Package Catering 3 Breakfasts 11 Refreshment Breaks 15 Lunches17 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 MORE THAN JUST FOOD 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. GF – Gluten Free, NF – Nut Free, V - Vegetarian * Any dietary requirements can gladly be discussed with the Event Coordinator. 4 2015 C L I E N T M A N U A L 2 0 1 5 CUIS INE COL L E CT ION 1 DAY CONFERENCE PACKAGE CATERING BREAKFAST MENU (Available from 07:00 - 11:00) FULL ENGLISH BREAKFAST ON THE TABLE Platter 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 BUFFET Live egg station of omelette, fried and poached egg Herb filled mushrooms Tomato Provençale Lyonnaise potatoes Macon 2 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 3 DAY CONFERENCE PACKAGE CATERING (continued) CONTINENTAL BREAKFAST PACKAGE Plain, 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 BREAKS Choose one item per group, per refreshment break ON ARRIVAL Group A Mini 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 B Mini 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 4 2015 C U I S I N E C O L L E C T I ON MID MORNING Group A Selection 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 B Slow 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 AFTERNOON Group A Mini health bars and chocolate brownies Fresh fruit Chocolate macaroons with chocolate mousse shots Avocado, red onion with tomato salsa with butternut chips Group B Beetroot 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 2 0 1 5 CUIS INE COL L E CT ION 5 DAY CONFERENCE PACKAGE CATERING (continued) LUNCHES (Available from 12:00 - 15:00) OPTION 1 COLD Garden baby leaf salad bar with tomato, onion, peppers, croutons, cucumber, feta, olives, dressings Smoked chicken and peppadew quiche Classic seafood salad with butter lettuce Homemade breads and bread rolls HOT Pan 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 DESSERT Slice seasonal fruit with berry compote Crème caramel Chocolate profiteroles with cream patissiere OPTION 2 COLD Garden 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 OPTION 3 COLD Garden 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 HOT Grilled 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 DESSERT Fresh fruit tartlet Chocolate and hazelnut mousse Classic custard slice OPTION 4 COLD Garden baby leaf salad bar with tomato, onion, peppers, croutons, cucumber, feta, olives, dressings 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 Homemade breads and bread rolls Homemade breads and bread rolls HOT Spicy 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 DESSERT Tipsy tart Crème Anglaise Vanilla baked cheese cake with blueberries Fresh fruit kebabs with toasted coconut and honey 6 2015 C U I S I N E C O L L E C T I ON HOT Beef 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 DESSERT Mini lemon meringues Dutch apple tart Cappuccino mousse cake Fresh fruit platters 2 0 1 5 CUIS INE COL L E CT ION 7 DAY CONFERENCE PACKAGE CATERING (continued) OPTION 5 COLD Garden baby leaf salad bar with tomato, onion, peppers, croutons, cucumber, feta, olives, dressings 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 Homemade breads and bread rolls HOT Sticky 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 DESSERT Chocolate brownies Double thick cream Fruit bavarois Tiramisu Fresh seasonal fruit OPTION 6 COLD Assorted 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 HOT Mini chicken and apricot kebabs Grilled line fish on baby vegetables Spinach and feta quiche Seared beef with rocket OPTION 7 (Low Carb) COLD Baby marrow chips with ranch dip Spinach and cheese flat bread Broccoli salad HOT Chorizo and pepper frittata Parmesan crusted chicken supreme with cauliflower mash Brinjal lasagna DESSERT Lemon cheese cake Chocolate mousse Fruit and nut fudge OPTION 8 (Vegetarian) COLD Roasted 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 HOT Black bean and cheese enchiladas with Panzo sauce Spinach sautéed tofu Baked eggplant with mushrooms and Rosa tomatoes Lentil fritters with corn salsa DESSERT Honey 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. DESSERT Fresh fruit skewers 8 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 9 BREAKFAST MENUS BREAKFASTS (Available from 07:00 - 11:00) R145 pp OPTION 1 Roasted 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 2 Eggs 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 3 Poached eggs on toasted rye with Mornay sauce Mini boerewors wheels Savoury pancakes Fruit salad shots Breakfast breads and muffins with condiments Juice bar 10 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 11 BREAKFAST MENUS (continued) PLATED FRESH START 1 - R195.00 pp Freshly 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 PLATED FRESH START 2 - R185.00 pp Freshly squeezed organic orange juice 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 Served with butter and preserves Freshly brewed organic coffee and imported teas PLATED FRESH START 3 - R200.00 pp Freshly squeezed organic orange juice 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 Served with butter and preserves Freshly brewed organic coffee and imported teas Please note gluten-free, vegetarian and vegan options are available for these plated breakfast on a pre-ordered basis. 12 2015 C U I S I N E C O L L E C T I ON GREEN BREAKFAST BUFFET - R180.00 pp Freshly 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 pp Suitable 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 Served with butter and preserves Freshly brewed organic coffee and imported teas HEALTHY START BUFFET 2 - R165.00 pp Suitable as a buffet or for reception-style service with limited or no seating Freshly squeezed organic orange and grapefruit juice 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 Served with butter and preserves Freshly brewed organic coffee and imported teas HEALTHY START BUFFET 3 - R175.00 pp Suitable as a buffet or for reception-style service with limited or no seating Freshly squeezed organic orange and grapefruit juice 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 Freshly brewed organic coffee and imported teas 2 0 1 5 CUIS INE COL L E CT ION 13 MID MORNING AND AFTERNOON BREAKS Speciality coffees and infused teas Additional refreshments: Biscuits Doughnuts Waffles Pancakes Brownies Scones Muffins Danish pastries Filled croissants Assorted sandwiches Open and canapé style sandwiches Sliced fresh fruit platters / kebabs Cookie jar (per 10 pax) Assorted pastry platter (15 pieces) Muffin platters (15 pieces) Fruit platters (per 10 pax) Fresh fruit bowl (15 pieces) 14 2015 C U I S I N E C O L L E C T I ON R 22 pp R 12 pp R 20 pp R 24 pp R 24 pp R 30 pp R 20 pp R 20 pp R 20 pp R 38 pp R 38 pp R 45 pp R 30 pp R120 per platter R175 per platter R175 per platter R195 per platter 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 2 0 1 5 CUIS INE COL L E CT ION 15 LUNCH MENU OPTIONS LUNCH OPTION 1 - R205.00 pp Fresh baked artisan bread rolls and cultured butter COLD Heirloom 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) HOT Spinach 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 DESSERT Fresh 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 Fresh baked artisan bread rolls and cultured butter COLD Red 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) HOT Wagyu 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) DESSERT Fresh and stewed seasonal fruits, honey and vanilla yoghurt (gf, nf) Selection of fine cape cheese, peppered apricots, cranberries and crisp wafers gf – gluten free, nf – nut free, v – vegetarian 16 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 17 LUNCH MENU OPTIONS (continued) LUNCH OPTION 3 - R205.00 LUNCH OPTION 5 - R215.00 Fresh baked artisan bread rolls and cultured butter Fresh baked artisan bread rolls and cultured butter COLD Bombay 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) COLD Five 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 HOT Mali tikka chicken (gf) SASSI green listed fish, curry leaf and cumin crumble (gf) Cauliflower, mushroom and pea pilau (gf, v) Poppadums, mango chutney, raita HOT Chicken 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) DESSERT Fresh and stewed seasonal fruits, honey and vanilla yoghurt (gf, nf) Selection of fine cape cheese, peppered apricots, cranberries and crisp wafers DESSERT Litchis with coconut ice-cream Banana fritters with honey Fresh fruit skewers LUNCH OPTION 4 - R210.00 LUNCH OPTION 6 - R200.00 Fresh baked artisan bread rolls and cultured butter Fresh baked artisan bread rolls and cultured butter COLD Roast 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) HOT Slow 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) DESSERT Fresh and stewed seasonal fruits, honey and vanilla yoghurt (gf, nf) Classic custard slices Tiramisu gf – gluten free, nf – nut free, v – vegetarian 18 2015 C U I S I N E C O L L E C T I ON COLD Free 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) HOT Baked 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) DESSERT Chocolate mousse cups Almond steeped cake Apple compote with vanilla yoghurt gf – gluten free, nf – nut free, v – vegetarian 2 0 1 5 CUIS INE COL L E CT ION 19 LUNCH MENU OPTIONS (continued) LUNCH OPTION 7 - R210.00 WORKING MENU - R125.00 Fresh baked artisan bread rolls and cultured butter Traditional sandwiches COLD Cucumber, 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) 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 HOT Crab 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) DESSERT Malva pudding, crème Anglaise Milk tart Strawberry macaroons 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 – vegetarian 20 2015 C U I S I N E C O L L E C T I ON gf – gluten free, nf – nut free, v – vegetarian 2 0 1 5 CUIS INE COL L E CT ION 21 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 OPTIONS 2 choose 7 cold and 7 hot OPTIONS 3 choose 9 cold and 9 hot R 185 pp R 195 pp R 210 pp COLD Mozzarella, 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 22 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 23 COCKTAIL MENU (continued) HOT Chargrilled 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 24 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 25 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 CANAPÉS A selection of canapés on open French bread, rye bread, tartlet cases etc with a variety of fillings served on trays by waiters SEAFOOD STATION A 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 STATION A 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 STATION A carvery of buttock of beef served with cocktail Portuguese rolls, mustards, sliced tomato, sliced cucumber, onions and lettuce SUSHI STATION A variety of California and maki rolls with pickled ginger, wasabi and Kikkoman soya sauce CURRY STATION A selection of lamb rogan josh, chicken and prawn curry and bean and potato served with basmati rice, roti and traditional condiments SAMOOSA STATION An 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 WINGS Lamb ribs, beef ribs and chicken wings basted in a honey and rosemary marinade DESSERT STATION A selection of our pastry chef’s creations 26 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 27 LATE SUBSTANTIAL COCKTAIL MENU (continued) PETIT SLIDER STATION Mini gourmet burger with Camembert, gherkin and caramelised onion BAKED FINGERLING POTATO STATION Home style baked potatoes with cheese, spinach and chilli corn CAPE MALAY STATION Bobotie with saffron rice, pickled fish and koeksisters CAPE CHEESE BOARDS Selection 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 BOERIES Bockwurst with mustards Boerewors roll with chakalaka Veggie sausage with spicy tomato relish 28 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 29 PLATED SET MENUS Lunch set menus – minimum of 2 courses from R165 pp Dinner set menus – minimum of 3 courses from R260 pp STARTERS Grilled tiger prawn served on a bed of baby leaves accompanied by avocado and mango salsa R110 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 R100 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 ENTREES Rich 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 30 2015 C U I S I N E C O L L E C T I ON 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 2 0 1 5 CUIS INE COL L E CT ION 31 PLATED SET MENUS (continued) SORBET Cranberry and ginger Litchi and chilli Lime and basil Lemon Raspberry and lime Passion fruit Melon and mint Mandarin MAIN COURSE Beef fillet topped with mushroom duxelles and wrapped in a puff pastry casing served with ratatouille vegetables and rosemary scented jus R1 45 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 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 R145 Breast of chicken stuffed with ricotta and leeks, beef reduction, roasted fingerling potato wedges, French green beans, roasted root vegetables 2015 C U I S I N E C O L L E C T I ON R 130 Chicken roulade with feta, olives, and sweet basil served on Lyonnaise potato and a butternut and vegetable bouquetiere napped with saffron cream 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 32 R 30 Lemon thyme chicken supreme rosti potatoes, snap peas, red and yellow peppers R115 Duck breast glazed with orange teriyaki sauce, garnished with pears Jasmine rice in banana leaf), heirloom carrots, snap peas R165 Braised beef short ribs on parsnip garlic mash roasted heirloom carrots, beefs, brussel sprouts R150 Herb crusted Karoo lamb cutlet and grilled quail, shallot reduction, sweet potato tower, succotash of edamame, red pepper and corn R160 Fresh fish with chervil beurre blanc timbale of quinoa, brocollini, mini patty pan squash and baby top carrots R125 DESSERTS Italian 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 R160 NOTE FROM THE CHEF: These are merely guidelines and we will customise a menu to your needs and taste R115 2 0 1 5 CUIS INE COL L E CT ION 33 BANQUET BUFFET OPTION 1 R275 pp PLATED STARTER Mozzarella 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 34 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 35 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 two Creamy truffle sauce Pepper sauce Pesto jus Minted demi glace HOT - Select two Cape 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 four Golden 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 36 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 37 MAIN COURSE BUFFET (continued) DESSERT BUFFET - Select four Tropical 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 2 R295 pp COLD - Select five Selection 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 38 2015 C U I S I N E C O L L E C T I ON CARVERY - Select two - additional item charged at R 20.00 pp Herb 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 two Creamy truffle sauce Pepper sauce Pesto jus Minted demi glace HOT - Select three Cape 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 five Golden 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 2 0 1 5 CUIS INE COL L E CT ION 39 MAIN COURSE BUFFET (continued) DESSERTS - Select five Tropical 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 40 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 41 CREW MEALS R110 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 1 French salad, shepherd’s pie, chocolate mocha mousse OPTION 2 Mediterranean pasta salad, roast chicken, rosemary potato wedges, baked butternut, natural jus, fruit salad and cream OPTION 3 Three bean salad, homemade chicken pie, gravy and chips, peas, fruit trifle OPTION 4 Potato and chive salad, baked line fish, savoury rice, seasonal vegetables, bread and butter pudding OPTION 5 Fruity coleslaw with pecan nuts, roast beef, roast potatoes, peas and carrots, peppermint fridge cake OPTION 6 Thai chicken noodle salad, lamb and potato curry, condiments, rice, fruit tartlets OPTION 7 Greek salad, fish and chips, malva pudding and custard OPTION 8 Ceasar salad, burger and chips, ice cream on sticks OPTION 9 Lentil, feta and green bean salad, assorted wraps, fudge brownies with caramel ice cream OPTION 10 Quinoa salad and roasted red peppers with rocket, gnocchi al la Lucca, baked cheesecake OPTION 11 Mini mezze platter, lamb shank kelftico, chocolate mousse 42 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 43 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 1 R135 pp Portuguese 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 2 R 145 pp Olive and herb panini smothered with mozzarella cheese, smoked chicken, basil pesto on fresh rocket 1x cheese and biscuit portion 1x packet jungle mix 1x dessert (cheesecake, crème caramel or fruit salad) 1x chocolate bar 1x whole fruit 1x cutlery pack OPTION 3 R 160 pp Herb focaccia layered with smoked salmon, chive cream cheese and salad greens 1x cheese and biscuit portion 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 44 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 45 HEALTHY OPTIONS All includes a fresh seasonal fruit and a vitamin water OPTION 1 R 150 pp Mini panini with roast beef and gherkin Greek salad Health bar Tropical muesli mix Cutlery pack OPTION 2 R 150 pp Pre-packed carrots and celery with hummus Muesli bar Mini bagel with smoked salmon and cream cheese Fruit salad Cutlery pack Gluten free R 150 pp Mini 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 Vegetarian R 150 pp Mini 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 46 2015 C U I S I N E C O L L E C T I ON 2 0 1 5 CUIS INE COL L E CT ION 47
Similar documents
cuisine collection - Cape Town International Convention Centre
feta, olives, dressings
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...