doccuisine collection - Cape Town International Convention Centre
download 
Report Transcription
cuisine collection - Cape Town International Convention Centre
CUISINE COLLECTION 2016 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 13 Refreshment Breaks 17 Lunches19 Cocktail Menus 25 Late Substantial Cocktail Menu 29 Plated Set Menus 33 Banquet Buffet 37 Main Course Buffets 39 Crew Meals 45 Lunch and Snack Boxes 47 Healthy Options 49 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 certified. 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 Sales or Event Executive. 4 2015 C L I E N T M A N U A L 2 0 1 6 CUIS INE COL L E CT ION 1 DAY CONFERENCE PACKAGE CATERING BREAKFAST MENU (Available from 07:00 - 11:00) All breakfasts are served with specialty coffee, tea and fresh juice. FULL ENGLISH BREAKFAST ON THE TABLE Platter of pastries and muffins, scones and churros Sliced fresh fruit platter 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 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 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, scones and churros Bakers’ basket of fresh continental bread rolls and toast Seasonal sliced fruit platters Local cheese platters Selection of fruit and plain yoghurts with compotes, nuts and seeds Fruit juices – selection of orange and fruit cocktail 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 65pp 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 MID MORNING Group A Selection of closed and open sandwiches Cookie and biscuit selection Pumpkin seed and cranberry crunchies 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 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 Rare beef fillet medallion on rosti with a roasted pepper and onion salad Tiramisu style biscuits and a layer of mocha biscuits with mascarpone / honey mousse Classic custard slices Spiced lamb kofta and cucumber yoghurt shot Butter bean and roti wraps with tomato chutney 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 Petit croissants filled with seared beef, home pickled cucumber and creamed mustard 4 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 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 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 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 2016 C U I S I N E C O L L E C T I ON 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 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 6 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 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 Layered brinjal and mince 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 HOT Mini chicken and apricot kebabs Grilled line fish on baby vegetables Spinach and feta quiche Seared beef with rocket DESSERT Fresh fruit skewers 8 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 9 DAY CONFERENCE PACKAGE CATERING (continued) OPTION 9 Roasted butternut and beetroot with pumpkin seeds and rocket Seared beef with caramelised onion and camembert Broad bean and runner beans with feta Sweet potato and pesto tian Lentil and chickpea cakes with Ponzu sauce Smoked salmon with asparagus and hollandaise Watercress, rosa tomato and avocado OPTION 12 Asparagus with boiled egg and Pecorino cheese Salad of baby marrow, red onion and pumpkin seeds Grilled line fish with a salsa of olives, sun dried tomato and parsley Pan seared pepper fillet with kale chips and avocado mousse Tandoori spiced chicken with riata Cauliflower and almond puree Mushroom and leek bake DESSERTS Classic petit chocolate brownies with strawberries and cream Mini melk tarts Fresh fruit DESSERT Coconut crème brûlée Baked yoghurt with walnuts and toasted pine kernels OPTION 10 Toasted flat bread topped with shredded beef, red onion, avocado, hummus and cream cheese with tomato chutney Leek and mushroom quiche with slow roasted tomatoes Quinoa and date salad with apricot dressing Classic caesar Barley, broccoli and green bean salad with whole grain mustard Honey glazed chicken with avocado and red onion salsa Slow roasted lamb with pickled cucumber and roasted parsnips THEMED BUFFETS AVAILABLE ON REQUEST, FOR EXAMPLE ASIAN, SOUTH AFRICAN, INDIAN, AT AN ADDITIONAL CHARGE Menus can be customised according to requirements. DESSERT Petit raspberry and apple crumbles with vanilla cream Mini nougat with almonds and cranberries OPTION 11 Baby leaf rocket with marinated tomatoes, feta, olives, peppers, aubergines and baby marrow Penne with basil, tomato, mozzarella and pesto Classic salad of Kenyan beans, butter bean, kidney bean, chickpea and lentils Crispy butternut wedges with blue cheese Traditional pumpkin fritters with aubergine and garlic pate Lamb kofta with tomato, onion and coriander salsa Spicy chilli con carne with crispy chips and salsa Grilled linefish with red onion, tomato and avo DESSERT Mini fruit tartlets Chocolate honey comb squares 10 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 11 BREAKFAST MENUS BREAKFASTS (Available from 07:00 - 11:00) R165 pp All breakfasts are served with specialty coffee, tea and fresh juice. OPTION 1 Roasted vegetable quiche Crumpets served with stewed berries Scrambled eggs on a breakfast muffin with smoked salmon and marinated mushrooms Muesli with Greek yoghurt, nuts and seeds Breakfast pastries, scones and condiments Fresh fruit platters Assorted smoothies OPTION 2 Eggs Florentine Filled croissants with pastrami and Emmenthaler cheese and tomato aioli broccoli and parmesan frittata Pancakes with banana and fynbos honey Yoghurt and berries Fresh fruit kebabs OPTION 3 Poached eggs on toasted rye with hollandaise Mini boerewors Savoury pancakes with spinach and feta Fruit salad shots Breakfast breads and muffins with condiments 12 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 13 BREAKFAST MENUS (continued) PLATED FRESH START 1 - R165.00 pp Freshly squeezed organic orange juice Fresh fruit salad, banana yoghurt compote, nuts and seeds 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 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 rosa tomato, sautéed mushrooms Freshly baked flaky croissants Low-fat muffins and gluten-free buttermilk cornbread served with butter and preserves PLATED FRESH START 3 - R225.00 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 Please note gluten-free, vegetarian and vegan options are available for these plated breakfasts on a pre-ordered basis. GREEN BREAKFAST BUFFET - R200.00 pp Freshly squeezed organic orange and apple juices Organic fruit platter with organic natural yoghurt 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 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 yoghurt 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 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 chocolate, cranberry scones Wheat germ muffins served with butter and preserves 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 (vegan) Freshly baked lemon blueberry scones, cinnamon Viennoise roll Gluten-free chocolate almond loaf 14 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 15 MID MORNING AND AFTERNOON BREAKS 16 2016 C U I S I N E C O L L E C T I ON Speciality coffees and infused teas R 22 pp Additional refreshments: Biscuits / cookie selection Doughnuts Crepes with fillings and toppings Brownies Scones Muffins Danish pastries Filled croissants Assorted sandwiches Open and canapé style sandwiches Sliced fresh fruit platters / kebabs R R R R R R R R R R R Selection of speciality coffees / infused teas / flavoured iced teas and a selection of smoothies or iced coffee R 26pp 15 pp 22 pp 28 pp 30 pp 22 pp 22 pp 22 pp 45 pp 55 pp 65 pp 30 pp 2 0 1 6 CUIS INE COL L E CT ION 17 LUNCH MENU OPTIONS LUNCH OPTION 1 - R215.00 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 - R205 pp 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 18 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 19 LUNCH MENU OPTIONS (continued) LUNCH OPTION 3 - R215.00 LUNCH OPTION 5 - R225 pp 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 - R 220 pp LUNCH OPTION 6 - R210 pp 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 20 2016 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 6 CUIS INE COL L E CT ION 21 LUNCH MENU OPTIONS (continued) LUNCH OPTION 7 - R220.00 Fresh baked artisan bread rolls and cultured butter 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) 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 WORKING MENU - R200 pp Option 1 Roasted butternut and beetroot with pumpkin seeds and rocket Seared beef with caramelised onion and camembert Broad bean and runner beans with feta Sweet potato and pesto tian Lentil and chickpea cakes with ponzu sauce Hot smoked salmon with asparagus and hollandaise Watercress, Rosa tomato and avocado Desserts Classic petit chocolate brownies with strawberries and cream Mini melk tarts Fresh fruit Option 2 Toasted flat bread topped with shredded beef, red onion, avocado, hummus and cream cheese with tomato chutney Leek and mushroom quiche with slow roasted tomatoes Quinoa and date salad with apricot dressing Classic caesar Barley, broccoli and green bean salad with whole grain mustard Honey glazed chicken with avocado and red onion salsa Slow roasted lamb with pickled cucumber and roasted parsnips Option 3 Baby leaf rocket with marinated tomatoes, feta, olives, peppers, aubergines and baby marrow Penne with basil, tomato, mozzarella and pesto Classic salad of Kenyan beans, butter bean, kidney bean, chickpea and lentils Crispy butternut wedges with blue cheese Traditional pumpkin fritters with aubergine and garlic pate Lamb kofta with tomato, onion and coriander salsa Spicy chilli con carne with crispy chips and salsa Grilled linefish with red onion, tomato and avo DESSERT Mini fruit tartlets Chocolate honey comb squares Option 4 Asparagus with boiled egg and Picorinco cheese Salad of baby marrow, red onion and pumpkin seeds Grilled line fish with a salsa of olives, sun dried tomato and parsley Pan seared pepper fillet with kale chips and avocado mousse Tandoori spiced chicken with riata Cauliflower and almond puree Mushroom and leek bake DESSERT Coconut cream brûlée Baked yoghurt with walnuts and toasted pine kernels GREEN PLATED LUNCH - R235 pp 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 DESSERT Petit raspberry and apple crumbles with vanilla cream Mini nougat with almonds and cranberries gf – gluten free, nf – nut free, v – vegetarian 22 2016 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 6 CUIS INE COL L E CT ION 23 COCKTAIL MENU (Available from 12h00 to 18h00) ALL DISHES CAN BE SERVED TAPAS STYLE SERVICE, BUFFET OR TRAY OPTION 1 choose 5 cold, 5 hot and 1 dessert OPTIONS 2 choose 7 cold, 7 hot and 1 dessert OPTIONS 3 choose 9 cold, 9 hot and 1 dessert R 210 pp R 225 pp R 240 pp COLD Mozzarella, pesto and tomato bruschetta Blue cheese and peach bruschetta Roast beef on Camembert with cranberry glaze Beetroot blini with garlic mushrooms Spicy chicken and guacamole cones Pea and prawn crostini Naan spinach and halloumi bites Shrimp cocktail with dill, lemon and avocado served in a shot glass Goats cheese and tomato tart with pesto Thai prawn satay with a sweet chilli glaze Asian vegetable wrap Salmon and avocado parcel Red onion, feta and olive tart Cheese and jalapeno bites with tomato mojito Cherry tomato, bocconcini and basil skewers Seared lamb with mint pea puree on tomato pikelets Goat cheese and chilli crostini with red pepper chutney Melon with feta balsamic drizzle and mint Devilled eggs with smoked salmon Blue cheese with apricot compote on crostini Pheasant pâté on sourdough crostini with sundried cherry and cranberry compote Smoked trout with crème fraiche on blini Pastrami bocconcini and basil balsamic reduction Pastrami and vegetable tart Lamb loin with mint pesto and edamame 24 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 25 COCKTAIL MENU (continued) HOT Lamb mince samoosa with a spicy tomato relish gnocchi Sundried tomato and olive stack Traditional bean bunny chows Thai fish cakes Red onion and chilli bharji with mint and garlic raita 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 Vegetable and cashew nut spring roll with honey tamarind Steamed dim sum Peri peri winglets Feta, pea and quinoa spring roll with roasted tomato sauce Prawn tempura served with a teriyaki glaze Mini jacket potato with Philadelphia cheese and roasted mushrooms Mini beef espedatas with harrisa dip Crushed potato with smoked salmon toppers aubergine and goats cheese parcel Minted lamb cutlets basted in a garlic and honey marinade Honey and fynbos glazed lamb kebabs Coconut crusted chicken with Thai curry dip Prawn spring roll Prawn bomb with a sweet chilli glaze Crayfish samoosa with garlic aioli BBQ lamb ribs Mushroom turnover Roasted vegetable strudel (v) Braised short rib on polenta Midland beef slider with Stilton cheese and arugula Chilli mango scampie Dessert Strawberry cheesecake pots Caramel cream nutella lollies Apple doughnut with apple compote Chocolate honeycomb mousse pots Petit crème brûlée Strawberry shortcake skewer Sago pudding pots with granadilla coullis Chocolate hazelnut cookie pie v – vegetarian 26 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 27 LATE SUBSTANTIAL COCKTAIL MENU (Available from 18h00 onwards) Choose a minimum of 4 stations at R75 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 tray service of canapés prepared on various bases including open French bread, rye bread, tartlet cases for example, with a variety of fillings SEAFOOD STATION A medley of smoked salmon, prawn pots and calamari served cold with a variety of condiments and sauces e.g. coral mayo, marie rose etc KEBAB/SOSATIE STATION A selection of chicken, beef, vegetable and fish kebabs served with a variety of sauces and dips CARVERY STATION A carvery of whole sirloin served with cocktail Portuguese rolls, mustards, sliced tomato, sliced cucumber, onions , lettuce, caramalised onion and brie SUSHI STATION A variety of California, nigiri, fashion sandwich 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, 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 28 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 29 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, vetkoek filled with spicy mince and koeksisters CAPE CHEESE BOARDS Selection of Cape cheeses with raisin and grape compote and water biscuits Warm cheese fondue with crostini GOURMET HOT DOGS AND BOERIES Bockwurst with mustards Boerewors roll with chakalaka Veggie sausage with spicy tomato relish 30 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 31 PLATED SET MENUS COLD STARTERS Thinly sliced beef carpaccio served with roasted baby beetroot, watercress, parmesan, and olive oil Recommended pairing wine: Merlot R 95 Lightly smoked mozzarella cheese and beef steak tomato served with rocket and dressed with apple balsamic vinaigrette Recommended pairing wine: Rosé R 85 Fresh tuna carpaccio, rocket, parmesan shavings and roasted sesame and garlic dressing Recommended pairing wine: Sauvignon Blanc R 95 Hot smoked salmon with snoek pâté and fennel salad with fresh peas and roasted beetroot Recommended pairing wine: Sauvignon Blanc / Chenin Blanc R105 Chilled broccoli soufflé with parmesan crisp and chickpea puree and farm bread R 85 Recommended pairing wine: Chenin Blanc Cold smoked salmon trout salad with dill new potatoes, asparagus, watercress, crème fraiche and horseradish dressing R 90 Recommended pairing wine: Sauvignon Blanc Crispy poached egg with dill new potatoes, asparagus, watercress, crème fraiche and horseradish dressing Recommended pairing wine: Chenin Blanc Tea smoked duck, roasted beetroot, apple and fennel, aioli Recommended pairing wine: Pinot Noir R 95 Classic prawn and avocado cocktail Recommended pairing wine: Rosé R105 Slivers of marinated chicken supreme with radish, mange tout, salted nuts and watercress Recommended pairing wine: Chenin Blanc 32 2016 C U I S I N E C O L L E C T I ON R 85 R 85 2 0 1 6 CUIS INE COL L E CT ION 33 PLATED SET MENUS (continued) WARM STARTERS / ENTREES Rich Cape crayfish bisque topped with a chive cream Recommended pairing wine: Chardonnay R 70 Mozzarella, sweet basil, and almond ravioli napped with a tomato sauce aioli Recommended pairing wine: Merlot / Pinot Noir R 65 East African prawn and coriander coconut soup Recommended pairing wine: Chenin Blanc R 65 Cream of forest mushroom soup Recommended pairing wine: Chardonnay R 55 Linguine pasta with hot smoked salmon, prawns, mussels in a delicate dill beurre blanc Recommended pairing wine: Chardonnay MAIN COURSE Seared Norwegian salmon served with parsley new potatoes, seasonal vegetables, and herb beurre blanc Recommended pairing wine: Chardonnay Tandoori spiced fillet of ostrich served with parsnip puree, roasted root vegetables, and peach chutney Recommended pairing wine: Shiraz Slow roasted lamb shank served on butternut and potato puree with seasonal vegetables Recommended pairing wine: Merlot R150 R150 R110 Herbed risotto served with ratatouille vegetables and basil pesto Recommended pairing wine: Pinot Noir R110 Dainty lamb cutlets with home style lamb and rosemary sausage with brunoise of butternut, caramelised baby onion, tomato and a ragout of mushroom, presented with fondant potatoes, pickled cucumber and organic yoghurt Recommended pairing wine: Cabernet Sauvignon 2016 C U I S I N E C O L L E C T I ON R180 Wild mushroom ravioli served on sautéed spinach with truffle velouté Recommended pairing wine: Chardonnay Potato gnocchi served with Mediterranean vegetables, creamy garlic sauce, watercress and shaved parmesan Recommended pairing wine: Chardonnay 34 R 70 R110 R185 Breast of chicken stuffed with ricotta and leeks, beef reduction, roasted fingerling potato wedges, French green beans and roasted root vegetables Recommended pairing wine: Chardonnay R145 Lemon thyme chicken supreme served with rosti potatoes, snap peas and red and yellow peppers Recommended pairing wine: Chardonnay R145 Duck breast glazed with orange teriyaki sauce, garnished with pears Jasmine rice in banana leaf, heirloom carrots and snap peas Recommended pairing wine: Pinot Noir / Red Blend R195 Fresh sustainable fish with chervil beurre blanc timbale of quinoa, brocollini, mini patty pan squash and baby top carrots Recommended pairing wine: Chardonnay R160 Beef medallion with crispy onion, slow cooked short rib and chilli beef sausage with tomato chutney presented with fondant potato and mushroom medley, finished with beef fume Recommended pairing wine: Cabernet Sauvignon / Blend R185 Seared beef fillet presented on sweet potato gnocchi with onion, leek and carrot served with red pepper and jalapeno sauce Recommended pairing wine: Pinotage R185 Free range ostrich fillet, beef cheeks, deboned oxtail, pearl onion, potato fondant, broccoli and white peppercorn jus Recommended pairing wine: Shiraz R150 Gurnard, smoked mackerel samoosa, barley, fine bean with feta, ginger, pineapple caviar and tomato pearls Recommended pairing wine: Pinot Noir R160 Quail supreme with petit quail pie filled with quail confit, poached quail egg presented on cauliflower and almond purée with roasted beetroot and runner beans Recommended pairing wine: Merlot / Red Blend R175 Butter seared loin of lamb with chorizo, pearl and potato, savoy cabbage and macon served with veal jus and Café de Paris butter R185 Recommended pairing wine: Merlot Pan seared venison fillet with wild mushrooms, mealie meal cakes and beetroot chips Recommended pairing wine: Shiraz / Pinotage R185 2 0 1 6 CUIS INE COL L E CT ION 35 PLATED SET MENUS (continued) BANQUET BUFFET DESSERT Italian tiramisu served with raspberry compote and chocolate coffee beans R 75 Apple tarte tin with vanilla ice cream and an almond tuiles R 70 Baked lemon scented cheese cake with fresh fruit and toasted almonds R 75 Vanilla pannacotta served with granadilla R 70 Iced white chocolate parfait with seasonal fruit and mixed berry coullis R 70 Crème brûlée R 80 Baked chocolate pudding with peanut brittle and crème Anglaise R 75 Pomegranate verrine, pannacotta with pomegranate jelly and a salad of orange, grapefruit, sweet pea tendrils and Madeira croutons with shards of black pepper and meringue R 75 “Pudding at my mothers’ table” (served to the table family style) a fridge tart, my mother’s apple pie, custard and ice cream R 80 South African cheese and biscuit platter (2 per table) Selection of pastry chef’s friandise R 65pp R 40pp NOTE FROM THE CHEF: These are merely guidelines and we will customise a menu to your needs and taste. 36 2016 C U I S I N E C O L L E C T I ON OPTION 1 R295 pp COLD STARTERS - Select one Thinly sliced beef carpaccio served with roasted baby beetroot, watercress, parmesan and olive oil R 95 Lightly smoked mozzarella cheese and beef steak tomato served with rocket and dressed with apple balsamic vinaigrette R 85 Fresh tuna carpaccio, rocket, parmesan shavings and roasted sesame and garlic dressing R 95 Hot smoked salmon with snoek pâté and fennel salad with fresh peas and roasted beetroot R105 Chilled broccoli soufflé with parmesan crisp and chickpea puree and farm bread R 85 Cold smoked salmon trout salad with dill new potatoes, asparagus, watercress, crème fraiche and horseradish dressing R 90 Crispy poached egg with dill new potatoes, asparagus, watercress, crème fraiche and horseradish dressing R 85 Tea smoked duck, roasted beetroot, apple and fennel, aioli R 95 Classic prawn and avocado cocktail R105 Slivers of marinated chicken supreme with radish, mange tout, salted nuts and watercress R 85 WARM STARTERS / ENTREES - Select one Rich Cape crayfish bisque topped with a chive cream R 70 Mozzarella, sweet basil, and almond ravioli napped with a tomato sauce aioli R 65 East African prawn and coriander coconut soup R 65 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 6 CUIS INE COL L E CT ION 37 MAIN COURSE BUFFET Selection of garden greens, condiments and dressing Antipasto selection of grilled vegetables, onions, aubergine and baby marrows CARVERY - Select one dish (additional item charged at R25.00 pp) Pepper crusted beef fillet Corn-fed roast chicken Roasted minted leg of lamb Mustard crusted sirloin SAUCES - Select two Creamy mushroom sauce Pepper sauce Natural jus Mint sauce HOT - Select two Cape Malay butter chicken curry Crusted sustainable fish with a lime butter sauce Lamb Durban curry Mixed seafood thermidor with savoury rice Potato gnocchi with roasted onions, peppers and a saffron velouté Butternut, spinach and almond lasagne with fresh rocket and mature parmesan cheese VEGETABLES - Select four Golden roast potatoes Gratin potatoes Potato croquettes Chinese fried rice Savoury rice Butternut risotto Mélange of vegetables Baked Mediterranean vegetables Glazed carrots and broccoli almandine Roasted pumpkin with green beans and mustard seeds Cauliflower and broccoli gratin Sweet potato wedges Roasted butternut, baby gems, patty pans, aubergine and sautéed Rosa tomatoes 38 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 39 MAIN COURSE BUFFET (continued) DESSERT BUFFET - Select four Tropical fruit salad Mocha mousse Malva pudding Trifle Tiramisu Crème brûlée Vanilla pannacotta Milk tarts Baked cheesecake Mini fruit flan Baklava Fruit Pavlova Mini koeksisters Summer fruit tartlets Fresh fruit kebabs Chocolate tarts Pecan nut tartlets OPTION 2 R315 pp COLD - Select five Selection of baby salad greens, condiments and dressing Caesar salad bar Smoked salmon pâté and toasted baguette Salad of baby marrow, red onion and pumpkin seed Barley, broccoli and bean salad Calamari salad Malay style pickled fish Baby potato salad Tuna, coriander and chilli pasta salad Thai beef and cucumber salad SAUCES - Select two Creamy truffle and mushroom sauce Pepper sauce Natural jus Mint sauce HOT - Select three Cape Malay chicken curry Chicken and prawn vindaloo Crusted sustainable fish with a lime butter sauce Lamb Durban curry Tomato bredie 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 lasagne with fresh rocket and mature parmesan cheese Seafood paella VEGETABLES - Select five Golden roast potatoes Rocket crushed new potatoes Gratin potatoes Potato croquettes Chinese fried rice Savoury rice Butternut risotto Mélange of vegetables Baked Mediterranean vegetables Glazed carrots and broccoli almondine Roasted butternut with green beans and mustard seeds Cauliflower and broccoli gratin Cinnamon baked pumpkin Bakers’ basket of fresh breads and bread rolls CARVERY - Select two - additional item charged at R25.00 pp Pepper beef fillet Corn-fed roast chicken Roasted minted leg of lamb Mustard crusted sirloin Herb crusted lamb rack 40 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 41 MAIN COURSE BUFFET (continued) DESSERT - Select five Tropical fruit salad Mocha mousse Malva pudding Trifle Tiramisu Crème brûlée Berry pannacotta Milk tarts Baked cheesecake Mini fruit flan Fruit Pavlova Mini koeksisters Summer fruit tartlets Fresh fruit kebabs Chocolate tarts Pecan nut tartlets 42 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 43 CREW MEALS R135 pp Supplied to members of staff working at the CTICC Can be served plated or buffet style with a vegetarian option available. All crew meals are inclusive of a soft drink or a 330ml bottle of water. 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, peas, chips and gravy, 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 Caesar 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 44 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 45 LUNCH AND SNACK BOXES These boxes are designed for clients that are going off site on excursions and tours. All lunch boxes include a bottled water. All ingredients are locally sourced and packaged in biodegradable containers and include biodegradable cutlery. OPTION 1 R 145 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 155 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 165 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) R 155 pp Portion yoghurt Muffin Jam portion Butter portion Health breakfast bar Croissant filled with Emmentaler cheese and salami Fresh fruit Cutlery pack 46 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 47 HEALTHY OPTIONS All includes a fresh seasonal fruit and a 330ml bottle of 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 160 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 160 pp Mini whole wheat baguette with smoked chicken and perinaise Energy bar Roasted nut mix Pre-packed cucumber and chive cream cheese dip Apple, celery and walnut salad Cutlery pack VEGETARIAN R 160 pp Mini olive foccacia with mozzarella, sweet basil and tomato Dry fruit mix Health chocolate bar eg snacker Green salad Cheese portion and biscuits 48 2016 C U I S I N E C O L L E C T I ON 2 0 1 6 CUIS INE COL L E CT ION 49
Similar documents
cuisine collection - Cape Town International Convention Centre
Seared fish with steamed mussels and greens
Fusilli with wild mushrooms and thyme
DESSERT
Slice seasonal fruit with berry compote