durban icc menu pack 2015-2016 · durban icc menu pack 2015-2016 ... banana bread with sweetened...

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2014/15 MENU PACK AFRICA’S LEADING CONVENTION CENTRE

+27 (0)31 360 1000 [email protected] www.icc.co.za @DurbanICC

CONVENTION CENTRE

Durban ICC Menu Pack

2015-2016Culinary Experience

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AFRICA’S LEADING CONVENTION CENTRE

TableOf ContentsBreakfast Menus (07h00-11h00)Standing Breakfast R125.00 Page 5Full English – Bu� et R155.00 Page 5Full English – Served To The Table R155.00 Page 5Durban ICC Sunrise Breakfast R155.00 Page 5- Served To The Table

Breakfast Package Menus(07h00-11h00)Full English – Bu� et R250.00 Page 6Full English – Served To The Table R250.00 Page 6

Refreshment Break R35.00 Page 7

Cocktail Menus (17h00-19h00)Menu 1 R150.00 Page 8Menu 2 R170.00 Page 8

Lunch Buffet Menus(12h00-16h00)Seated Menu (Includes Surcharge) R195.00 Page 9Standing Menu R165.00 Page 11

Dinner Menus(Duration: 6 Hours)Bu� et Menu R265.00 Page 13Plated Menu R255.00 - R325.00 Page 15

Day Delegate PackagesSeated Day Delegate Lunch Menu R480.00 Page 17Standing Day Delegate Finger Page 19Fork Lunch Menu

Full Day Delegate Package R420.00

Half Day Delegate Package R390.00

All menus are priced per delegate

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Private Event PackagesDuration 6 hoursPrivate Events Package 1 R370.00 Page 22Private Events Package 2 (Vegetarian) R370.00 Page 24

Matric Dance Package 1 R370.00 Page 26Matric Dance Package 2 R270.00 Page 29

Interactive Bu� et Package R320.00 0

Fig Tree Or Court Yard Braai MenusBraai Menu 1 R165.00 Page 31Braai Menu 2 R220.00 Page 31

Lunch And Snack Box Menus Option 1 R85.00 Page 32Option 2 R105.00 Page 32

Crew MenusMenu 1 R85.00 Page 33Menu 2 R105.00 Page 33

Ethnic Lunch Menu (Seated)Day Delegate Package R480.00 Page 34Page 34

Table Of ContentsContinued

All menus are priced per delegate

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Menu Choice Menu choices are not limited to the contents of this Menu Pack,

thus we would be delighted to provide a quotation for any

special request.

Food Safety The Durban ICC is HACCP and ISO 22000 certifi ed and

adheres to the highest International food safety requirements.

This involves consistent training and auditing of the food safety

system to see where improvements can be made and to ensure

we never become complacent.

Catering RightsThe Durban International Convention Centre retains the right to

provide all catering on its premises.

Beverages may be brought onto the premises with prior

approval and payment of the relevant service or corkage

charge.

Menu PricingPlease note that all menus are based on 50 guests or more.

Private Event menus are based on a minimum of 300 guests.

Menu TastingMenu tastings assist the client with the most appropriate menu

choice for their events with the opportunity to demonstrate

culinary excellence for banquets of 500 people or more.

Menu tastings for fi nal numbers less than 500 people will be

charged at menu price per person.

Indian Regional Cuisine The Indian Specialist Chef and crew are able to prepare food to

perfection from any region you may prefer, for example North or

South India.

Public Catering Interval times and profi le of the event are needed for

catering purposes.

No outside caterers and sharing of revenue permitted

at the Durban ICC.

The chef will advise if public catering is to be provided.

Menu selection subject to the profi le of the event.

Serving times at the discretion of the Durban ICC.

Childrens Pricing Policy Children under 12 years of age will

be charged 50% of the menu charge.

GeneralCatering Information


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Breakfast Package 07h00-11h00

Day Delegate Package 08h00-17h00

Half Day Package

08h00–13h00

or 12h00–17h00

Private Events Package Duration 6 hours

Lunch 12h00-16h00

Cocktail 17h00-19h00

Dinner / Banquet 18h00-24h00

Service Times

12h00-16h00

17h00-19h00

18h00-24h00


Special Dietary Suggestions It is the Durban ICC Culinary Team’s desire that all guests be

well catered for when they visit us.

Our Chefs are happy to supply alternative meals for people

with special dietary requirements, but advance notifi cation is

essential and an additional charge may be incurred.

Special diets, such as low salt, salt free, low cholesterol, gluten

free, vegan, Kosher and Halaal can be arranged, and if you

have any other dietary requirements, please do not hesitate to

discuss them with us. Additional costs will be levied.

Catering TimesFood cannot be left out to stand for longer than 2 hours.

Starters, mains and desserts are served simultaneously for

bu� et menus only and cannot be served at di� erent times.

For dinner functions the main course will be served before

22h00.

As a guideline, allow 20 minutes for starters, 45 minutes for

main course and 20 minutes for dessert (serving and eating).

Allergens Please note that meals prepared at the Durban ICC may contain

the following allergens:

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

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BreakfastMenus

AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.

Standing Breakfast Menu R125.00 pp

Cold SelectionCrunchy granola with vanilla yoghurt accompanied with berry

and fresh seasonal fruit salsa shots

Chocolate and apple fl avoured mini donuts dusted in

cinnamon sugar

Seasonal fresh fruit skewer with berry couli

Blueberry pancake stack with fresh cream and maple syrup

Hot SelectionSpiced lamb sausage and cherry tomato skewer

Homemade bacon/macon and egg bunny chow

Chickpea and corn fi lled money bag

Coconut coated salmon fritter

Full English Menu R155.00 pp

Buffet Or Served To The Table

Selection of fruit and plain yoghurts

Selection of cereals and muesli

Sliced fresh seasonal fruit

Toast, mu� ns, croissants and breakfast pastries served

with jam, marmalade, honey and butter

Breakfast potatoes

Grilled plum tomatoes

Herb grilled button mushrooms

Choice of crispy bacon or beef Macon

Creamy scrambled eggs with fresh chives

Choice of sausage (lamb, chicken, beef or pork)

Braised baked beans

Durban ICC Sunrise Breakfast R155.00 pp

Menu Served To The TableStarter pre-set on the table Crunchy granola and honey baked shell fi lled with vanilla

yoghurt accompanied with berry and seasonal fruit salsa

Served to the centre of the table on a Lazy SusanDurban ICC rustic bread basket served with fresh baked rye

bread, mini health loaves and brioche

Selection of preserves and butter

Seasonal fresh fruit skewer with berry coulis

Chocolate and apple fl avoured mini donuts dusted in

cinnamon sugar

Blueberry pancake stack with fresh cream and maple syrup

Pastry chef’s selection of homemade croissants

MainCrispy potato basket fi lled with poached egg on a bed of

sautéed wild mushroom and baby spinach accompanied by a

spiced lamb sausage and cherry tomato skewer

Vegetarian optionCrispy potato basket fi lled with butternut and chickpea’s

ragout on a bed of sautéed wild mushroom and baby spinach

accompanied by a spiced vegetable skewer

Warm toast served to the table

Available with the Full English Menu and Durban ICC Sunrise breakfast: Your choice of 2 fresh fruit juices:Apple, apple & cranberry, granadilla,

grapefruit, orange, mango & orange

or tropical cocktail

All breakfasts are served with selection of house

teas and co� ee

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

Please note that meals prepared at the Durban ICC may contain the following allergens:

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BreakfastPackage Menu

Full English Buffet Or Served To The Table Cold SelectionYour choice of 2 fresh fruit juices (apple, apple & cranberry,

granadilla, grape fruit, orange, mango & orange or tropical

cocktail)

Selection of fruit and plain yoghurts

Selection of cereals and muesli

Sliced fresh seasonal fruit

Toast, croissants, mu� ns and breakfast pastries served with

jam, marmalade, honey and butter

Hot SelectionBreakfast potatoes

Grilled plum tomatoes

Herb grilled button mushrooms

Choice of crispy bacon or beef Macon

Creamy scrambled eggs with fresh chives

Choice of sausage (lamb, chicken, beef or pork)

Braised baked beans

Additional Fresh Fruit JuiceAvailable in 1.5l only

Subject to availability

All juice orders must be received at least two days prior

to the event

Apple R55.00

Apple and Cranberry R55.00

Carrot and Orange R65.00

Carrot and Pineapple R85.00

Cranberry R75.00

Granadilla R55.00

Grapefruit R55.00

Litchi R65.00

Mango R65.00

Mango and Orange R55.00

Orange R55.00

Pineapple R55.00

Pink Lemonade R60.00

Red Grape R60.00

Strawberry R70.00

Tropical Cocktail R55.00

CostR250.00 per delegate (VAT included)

Duration: 07h00-11h00

Venue ServicesMain venue suitable for number of guests

Welcome tea/co� ee

Full plated or bu� et English breakfast

1 Flipchart and stand with 2 primary colour marker pens

Customised electronic and directional signage

Reception table

No technical included

Complimentary WiFi available

Secure undercover on-site parking on a

fi rst-come-fi rst-serve basis


GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS


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RefreshmentBreaks

ADDITIONAL SNACK per item R17.50

Tea and Co� ee only per person R18.00

Tea and Co� ee station only - 10 guests R240.00

Sweet SelectionAssorted mini Danish pastries

Selection of homemade macaroons

Raspberry and blueberry bran mu� ns

Caramel centered chocolate chip mu� ns

White chocolate and blueberry scones

Banana bread with sweetened mascarpone cheese

Sticky ginger, fi g and nut loaf

Macadamia nut brownies

Strawberry tarts

Freshly baked American style cookies

Savoury SelectionSavoury mu� ns with feta and herbs

Baked mini calzone with olive and tomato

Savoury scones with caramelized onion and cheddar

Tandoori chicken pies

Freshly baked smoked beef and cheese croissants

Mushroom and herb quiche

Spinach and parmesan quiche

Selection of mini pies

Selection of Indian hot snacks with tamarind dips

Assorted sandwich platter with a variety of fi llings

Sandwich platter fi llings include:

Mozzarella and tomato with olive tapenade

Curried tuna and rocket fi nger sandwiches

Open faced smoked salmon sandwich with cream cheese

and micro herb salad

Camembert with cranberry relish on rye bread

Smoked chicken salad with celery and apple in miniature

sesame roll

Roast beef with red onion marmalade and pickles in

whole-wheat wrap

All Platters Serve 10

Designed For Stand Exhibitors Or O� ce Catering Only.

Drop And Go Platter Options

Seasonal Whole Fruit Bowl R145.00

Dry Snacks R235.00

Cookie Jar R165.00

Sandwich Platter R265.00

Indezi Cheese Board R260.00

African Hot Snack Platter R480.00

Vegetarian Hot Snack Platter R340.00

Pastry Platter R280.00

Anti-Pasto Platter R340.00

Sushi (48 Piece) (3 Days Lead Time) R510.00


Assorted Items R35.00 pp

(Select 1 Option from choices provided)

Includes freshly brewed co� ee and a selection of house teas

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS


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CocktailMenu

From 17h00-19h00Dry Snacks Only R55.00

Selection of mixed nuts, dry wors, biltong, pretzels and crisps

Menu 1: Choose 5 Cold & 5 Hot R150.00

Menu 2: Choose 7 Cold & 7 Hot R170.00

Cold SelectionMozzarella, pesto and tomato bruschetta

Parmesan tartlet fi lled with Gorgonzola cream and caramelized

red onions

Roast beef, Camembert with dried cranberries on olive bread

Savory mini scones with smoked mackerel and orange glaze

Oak smoked duck with mango salsa

Thai prawn sautéed with a teriyaki glaze

Thai chicken quenelles on olive bread

Asian vegetable wrap

Smoked salmon and guacamole on crispy potato chip

Cherry tomato, artichoke hearts and basil skewer

Pink peppercorn chicken liver parfait with Melba toast

Smoked salmon trout with quail egg and Tobiko caviar

Gorgonzola, fi g and prosciutto on toasted bruschetta

Hawaiian coconut shrimps served with gazpacho dipping sauce

Seafood cocktail with chi� on and lettuce served in a shot glass

Smoked salmon on potato rosti with dill cream cheese

Sweet chilli prawns served in a shooter glass

Assorted vegetarian bruschetta

Assorted sushi and maki rolls (An Additional R25.00 pp)

Oysters in half shells with traditional condiments

(An Additional R25.00 pp)

Hot SelectionCocktail samoosa with peach chutney

Traditional bean bunny chows

Sweet potato and goat cheese samoosa with chilli coriander

dip

Creamy mushroom vol-au-vent

Spicy julienne vegetables in phyllo lupine

Paneer chutney in roti wraps

Masala Alu-Dosa

Sweet and sour pumpkin puris

Assorted mini pies

Asparagus and feta cheese tartlet

Peri-peri chicken wings

Chicken satay with Thai coconut sauce

Selection of Durban-style mini bunny chows

Mini beef kebabs with sweet and sour sauce

Miso-soy sesame chicken skewers

Beef short ribs with sticky sesame glaze

Barbecue lamb ribs

Cumin fl avoured lamb koftas

Masala prawns in phyllo samoosa with fruit chutney

Tempura prawns served with a teriyaki glaze

Tandoori fi sh skewers with date and ginger dip

Homemade fi sh cakes with tartar sauce

Masala fried prawns fi lled in pastry half moons

Chicken kebabs drizzled with honey mango dressing

Tikka chicken strips in phyllo pastry

Additional Menu Items Additional Cold Item R18.50 pp

Additional Hot Item R21.50 pp

Additonal Dry Snacks To Menu Option 1 or 2 R28.00 pp


GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS


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LunchBuffet

Seated R195.00 pp (Surcharge included)

All main meals are accompanied by seasonal vegetables

and appropriate starch dishes and a selection of soft bread,

rolls, grissini sticks, herb slice and farm fresh butter.

Cold (Select 2)Salad bowl greens with various toppings and dressings

Traditional potato salad with gherkin and chopped parsley

Sweet and sour beetroot salad with spring onions

Mauritian three bean salad

Cabbage and carrot slaw with spicy mayonnaise

Mediterranean pasta salad with olives and parmesan shavings

Grilled chicken with pesto, pasta and parmesan shavings

Bowl of organic baby spinach salad, candied nuts and grilled

artichokes, marinated mushrooms and goat’s cheese

Flaked tuna pasta salad

Vegetarian style antipasto platter

Sunshine salad bowl

Rocket, baby greens and blue cheese salad

The butcher’s cold meat platter (no pork) with

pickles and mustards

Grilled calamari salad with pineapple and fresh coriander

Cajun-chicken and Pepperdew salad

Smoked salmon platters with traditional condiments

Balsamic and thyme marinated mushroom salad with fresh

rocket leaves

Cape Malay-style pickled fi sh

Beef & Lamb (Select 1)Beef strogano� simmered in paprika cream sauce

Beef casserole and root vegetables

Barbecue beef brisket with stewed root vegetables

Sirloin steak smothered with peppered mushroom gravy

Teriyaki marinated beef strips with egg noodles

Slow cooked lamb shank stew with baby onions, fresh herbs

Grilled lamb cutlets with pesto jus

Lamb Rogan Josh

Lamb biryani and dhal

Braised sliced lamb shanks in rich tomato herb sauce

Braised ox tail with red onions and kidney beans

Stewed ox tripe with dumplings (Mala le Magodu)

Chicken & Fish (Select 1)Durban-style chicken curry

Butter chicken curry simmered in a sa� ron cream sauce

Chicken biryani served with dhal

Cajun roasted chicken pieces with mushroom sauce

Thai Green chicken curry simmered in creamy coconut sauce

Soya and ginger marinated stir fried chicken strips

served with egg noodles and toasted coconut shavings

Traditional village bred chicken casserole (Zulu chicken)

Mixed seafood gumbo

Grilled line fi sh with a lemon butter sauce

Sesame seed crusted line fi sh with coriander pesto

South Indian fi sh and prawn curry with coconut

and mustard seeds

Nut coated hake fi llets with parsley potatoes

Vegetarian (Select 1)Potato gnocchi with roasted baby

marrow and peppers and Arrabiata sauce

Pasta of the day tossed in a creamy pesto sauce

Creamy spinach ravioli in a Napoli sauce

Red bean and sweet potato casserole

Mediterranean cannelloni in creamy tomato sauce

Vegetable jalfrezi

Soya sausage and bean ragout

Soya prawn chutney

Moroccan-spiced couscous tossed with chunky roasted

vegetables

Baked Mediterranean vegetables with phyllo crust

Pumpkin curry with chickpeas

Spicy root vegetable & lentil curry

Sugar beans and mielie meal (Isinambathi)

Sweet potatoes and yams (Amadumbe no bhatata)


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Desserts (Select 2)Tropical fruit salad with mango coulis

Malva pudding served with warm vanilla custard

Seasonal fl avored Crème brûlée

Pastry chef’s cheesecake of the day

Warm chocolate brownie served with fresh cream

Selection of ice-creams

Selection of seasonal sliced fruit and fruit coulis

Selection of pastry chef’s cakes

Lemon meringue slice

Hazelnut torte

Espresso fl an

Rich, moist chocolate cake

Mini Portuguese tart

Mini pineapple upside down cake

Duo of chocolate mousse

Pear and honey tartlet

Red velvet Swiss roll

Lunch Buffet Menu: Seated

Snack Item R17.50 pp

Cold Selection R16.50 pp

Beef Or Lamb Selection R28.00 pp

Chicken Or Fish Selection R24.00 pp

Vegetarian Selection R22.50 pp

Dessert Selection R25.00 pp

Additional Menu Items


GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS


R25.00 pp

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LunchBuffet

Standing R165.00



rolls, grissini sticks, herb slice and farm fresh butter.Beef & Lamb (Select 1)Beef strogano� simmered in paprika cream sauce



Sirloin steak smothered with peppered mushroom gravy


Slow cooked lamb stew with baby onions, fresh herbs

Lamb Rogan Josh


Greek-style lamb and eggplant lasagna al parmesan


Chicken & Fish (Select 1)Butter chicken curry simmered in a sa� ron cream sauce


Chicken breast served in a creamy mushroom sauce




Mixed seafood gumbo

Pan fried hake fi llets with a shrimp and leek sauce



and mustard seed








Vegetable jalfrezi


Soya prawn chutney

Moroccan-spiced couscous tossed with chunky

roasted vegetables






Cold (Select 2)Salad bowl greens with various toppings and dressings









Flaked tuna pasta salad


Sunshine salad bowl








rocket leaves



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Hazelnut torte

Espresso fl an













Lunch Buffet Menu: Standing


GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS


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DinnerBuffet

Buffet Menu R265.00 pp




Cold Starters (Select 4)Salad bowl greens with various toppings and dressings









Flaked tuna penne pasta salad


Sunshine salad bowl

Fresh rocket, baby greens and blue cheese salad

The butcher’s cold meat platter (no pork) with pickles and

mustards





rocket leaves


Beef & Lamb (Select 2)Beef strogano� simmered in paprika cream sauce


Mini rump steaks with caramelized onions

and black pepper sauce





Lamb Rogan Josh






Butter chicken curry simmered in a sa� ron cream sauce



Grilled bu� alo wings with BBQ sauce





Pan fried hake fi llets with shrimp and leek sauce

Mixed seafood gumbo


and mustard seed



Pan fried calamari with marinara sauce on tagliatele

pasta


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Includes freshly brewed co� ee and a selection of a house

teas and co� ee

Carvery (Select 1)Black Pepper-crusted roast loin of beef with natural jus

Beef buttock Dijon mustard and herb crust with porcini butter

Sweet chilli and rosemary roast chicken with herbed jus

Whole fi sh of the day with roasted lemons and butter sauce

Sea salt and basil rolled leg of lamb with honey mint jus






Selection of ice-creams served with a wide range of toppings,

warm chocolate sauce, marshmallows, toasted almonds and

berry compote




Hazelnut torte

Espresso fl an











Carvery Selection R29.00 pp



Dinner Buffet Menu

Vegetarian (Select 1)Potato gnocchi with roasted baby marrow and peppers and

Arrabiata sauce





Vegetable jalfrezi


Soya prawn chutney


roasted vegetables







GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS

GLUTENWHEAT

SOYA

DAIRYEGG

FISH SHELLFISH

NUTS


15

DinnerPlated

Plated MenuAll main meals are accompanied by seasonal vegetables



Starters R85.00 pp

Grilled Zuchini on corn puree and roasted Mediterranean

vegetables

Roasted Mediterranean vegetables, bu� alo mozzarella al pesto

and marinated cherry tomatoes

Cracked black pepper and orange marinated halloumi cheese

with rocket and watercress salad, mango and mandarin salsa

Seared chicken breast with Pepperdew on a thyme favoured

polenta with fruity relish

Cherrywood-smoked free-range chicken breast on lentil and

couscous salad, garnished with seasonal micro herbs

Naartjie and rooibos marinade salmon served with seasonal

green leaves, fi g and red onion relish

Beetroot and dill cured salmon, with chive fondue marinated

pineapple salsa and topped with crispy noodles

Sweet chilli prawns, marinated with ginger with citrus salad

Soups R45.00 pp

Tomato and basil soup

Cream of potato and leek soup

Curried butternut soup and coriander foam

Italian-style vegetable Minestrone with croutons

South African samp and bean potage with BBQ chicken

Entrees R85.00 pp

Butternut and sundried tomato fi lled ravioli napped with a

tomato sauce

Money bag fi lled with spiced paneer and vegetables, fresh

rocket and cress salad

Homemade ravioli with exotic mushrooms and toasted beet-

root with black and white tru� e cream

Cape Malay-style grilled vegetables presented in a phyllo pastry

Pan seared medallion of Cape salmon on a bed of wok fried

vegetables with a creamy coconut salsa

Baked sesame crusted line fi sh topped with grilled baby

prawns marinated in fresh lime and ginger and tamarind sauce

Grilled chicken breast on spiced black beans and lentils with

korma sauce

Chicken and prawn fi lled phyllo parcel served with marinated

cherry tomato, fresh herb salad and lime dressing

South style fried chicken livers with caramelized onions

Spicy honey brushed chicken thighs on exotic mushrooms

Cape Malay-style grilled vegetables presented in a phyllo pastry

Pan seared medallion of Cape salmon on a bed of wok fried

Baked sesame crusted line fi sh topped with grilled baby

prawns marinated in fresh lime and ginger and tamarind sauce


Mains (Meat, Fish, Poultry) R115.00 pp

Rolled leg of lamb, stu� ed with dried fruit compote

and mint jus

Medallion of herb crusted lamb on ratatouille with

a rosemary jus

Rack of Karoo lamb with a wild berry-mint jus

Slow braised lamb shank in a rooibos and thyme sauce

Grilled beef fi llet medallions in creamy porcini

mushroom sauce

Mango and spinch stu� ed chicken breast grilled

with Cajun spice and natural jus

Oregano and garlic roast chicken supreme and

light balsamic honey jus

Venison fi llet with dried fruit and wild mushroom ragout

Catch of the day with a creamy prawn and dill sauce

Grilled Cape salmon on Asian greens with orange

coriander glaze

Masala grilled line fi sh with a coriander cream sauce

Grilled hake with shrimp and leek sauce on pasta of the day


16

Vegetarian Options R105.00 pp

Green pea and ricotta mini tortellini, red pepper coulis,

micro herbs and smoked ricotta

Forest mushroom and goat’s cheese tartlet with fi ne herbs

Potato gnocchi with roasted baby marrow, peppers and

Arrabiata sauce

Wholemeal vegetarian lasagna with roasted butternut and

seasonal garden greens with extra virgin olive oil

Spinach roulade fi lled with tofu and herbs served on blistered

cherry tomatoes and fresh basil

Field mushroom topped with chilli bean fritters on smoked

paprika sauce with seared tofu

Brinjal, red onion and goat’s cheese frittata served on a bed of

wilted greens with semi-dried olive sauce

Mild Thai green curry of vegetables served with Jasmine rice

Sweet potato, spinach and blue cheese tart on creamy basil sauce

Char-grilled polenta with wild mushroom ragout and smoked

cabbage salad

Dessert R105.00 pp

Berry tower with chocolate sponge, fresh cream and dark

chocolate

Duo of dark and light chocolate mousse served in a chocolate

cone with a seasonal fruit garnish

New York style cheese cake served with almond nut praline

and seasonal fresh berries

Trio of strawberries: rich strawberry Bavarois topped

with strawberry glaze served with strawberry sorbet and

macerated strawberries

Chocolate fudge cake served with sugar fudge dust and

espresso ice-cream

Lemon grass Crème brûlée served with a coconut macaroon

and fresh seasonal berries

Chocolate lava cake served with almond tulle and homemade

vanilla ice-cream

Lemon meringue slice served with honeycomb and wild berry

ice-cream

Chocolate mousse brownie topped with vanilla Chantilly

served with paprika and orange sorbet

Traditional Malva pudding served with Inkomazi ice-cream in a

gingersnap cup with Crème Anglaise

Variety of sweet treats served to the center of the table

Includes freshly brewed co� ee and a selection of house

teas and pastry chef’s Friandise chocolates.

Dinner Plated Menu

Duo Option R145.00 pp

Karoo rack of lamb and a creamed spinach stu� ed free-range

fi llet of chicken with wild mushroom ragout

Beef fi llet and tiger prawns on a midlands mushroom ragout

Lemon and herb roasted chicken with citrus grilled tiger

prawns on a rosemary skewer

Tender Beef Fillet and herb crusted Karoo rack of lamb on pea

mint puree and shallot cream.

Seared pink salmon on mandolin grilled vegetables, stu� ed

chicken breast with blue cheese mousse

Starter Platters To Table R85.00 pp

Two platters are served to the center of each table.

Platters are served with condiment and sauces.

Non – Vegetarian (Select 1 Platter)Sticky wings, BBQ-style sausages, Baby lamb chops rosemary

and garlic rub

Honey and chilli marinated drumsticks, spicy marsala, shell-on

tiger prawns on bamboo skewers, sesame and light soy sauce

skewered fi llet steak

Griddled fresh salmon in a coconut, mint, lime and coriander

marinade, Balsamic marinated chicken thighs with fresh

coriander, Carolina-style honey and mustard glazed lamb

short ribs

Vegetarian (Select 1 Platter) ‘Veggie kebabs’ with haloumi cheese, Veggie burgers with

burger buns, Vegetable Pakora’s

Baby corn on the cob, with melted butter, Pancakes with

spinach & feta fi lling, an assortment of phyllo & pu� pastries

with vegetable fi lling, and cheese pu� s

Spinach & feta quiche, with vegetable cocktail pies, spring

rolls & samoosas


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Day DelegatePackage

Day Delegate Lunch - SeatedAll main meals are accompanied by seasonal vegetables



Cold & Salads (Select 3)Selection of assorted sandwiches with a variety of fi llings

Selection of assorted wraps with a variety of fi llings

Thai-style chicken with marinated grilled vegetables

Cajun-spiced roasted chicken wings with chakalaka salad mix

Smoked chicken and apricot couscous salad

Salad bowl greens with various toppings and dressings






Grilled chicken with pesto and pasta topped with parmesan

shavings

Bowl of organic baby spinach salad, candied nuts, grilled


Flaked tuna penne pasta salad


Sunshine salad bowl







Balsamic and thyme marinated mushroom salad

with fresh rocket leaves


Beef & Lamb (Select 1)Beef short ribs with orange monkey gland glaze

Beef strogano� simmered in paprika cream sauce


Mini rump steaks with caramelized onions and

black pepper sauce








Lamb Rogan Josh


Lamb knuckles with vegetable hot pot

Lamb, mushroom ragout with tomato herb cream sauce


Lemon and herb roasted chicken pieces with natural jus

Butter chicken curry simmered in a creamy sa� ron sauce

Chicken stew with balsamic roasted vegetables



Asian marinated chicken baked with braised cabbage

Soya and ginger marinated stir fried chicken strips served with

egg noodles and toasted coconut shavings


Mixed seafood gumbo




18


Arrabiata sauce





Vegetable jalfrezi


Soya prawn chutney


vegetables






Venue ServicesRoom and catering area set up with round banquet

tables set for 10 guests per table

Reception table(s)


Dedicated service team

Top table for presenters

Flipchart stand, paper and two felt tip pens

Jugs of water with mints (if school room seating)

or water coolers if cinema

Pens and pads (if school room seating)




Full Day DelegatePackage (Seated)R480.00 per delegate (VAT Included)

On Arrival Tea/Co� ee

Mid-Morning Tea/Co� ee/Snack

Lunch Menu

Mid-Afternoon Tea/Co� ee/Snack

Half Day Delegate Package (Seated)R390.00 per delegate (VAT included)

On arrival tea/co� ee

Mid-morning or afternoon Tea/Co� ee/Snack

Lunch Menu

Day Delegate Package: Seated

Dessert (Select 2)Tropical fruit salad with mango coulis



Mini Milk tart





berry compote




Chocolate orange tart

Espresso fl an


Hazelnut torte





White chocolate Blondies


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19

Day DelegatePackage

Day Delegate Finger Fork Lunch - StandingAll main meals are accompanied by seasonal vegetables



Cold & Salads (Select 3)Selection of assorted sandwiches with a variety of fi llings

Selection of assorted wraps with a variety of fi llings


Cajun spiced roasted chicken wings with chakalaka salad mix








Grilled chicken with pesto and pasta salad topped with

parmesan shavings

Bowl of Organic baby spinach salad and candied nuts and

grilled artichokes, marinated mushrooms and goat’s cheese

Flaked tuna and penne pasta salad


Sunshine salad bowl





Grilled Calamari salad with pineapple and fresh coriander


Balsamic and thyme marinated mushroom salad

with fresh rocket leaves


Beef & Lamb (Select 1)Sautéed strips of beef, shallots in a Thai coconut cream


Mini rump steaks with caramelized onions and

black pepper sauce









Lamb Rogan Josh


Lamb, mushroom ragout with tomato herb cream sauce


Chicken & Fish (Select 1)Butter chicken curry simmered in a creamy sa� ron sauce


Chicken breast served in a creamy mushroom sauce

Asian marinated chicken baked with braised cabbage

Thai Green chicken curry simmered in creamy

coconut sauce



Mixed seafood gumbo



20


Arrabiata sauce





Vegetable jalfrezi


Soya prawn chutney

Moroccan-spiced couscous tossed with chunky roasted vegetables






Dessert (Select 2)Tropical fruit salad with mango coulis


Mini Milk tart

Pastry chefs cheesecake of the day



berry compote


Selection of pastry chefs cakes



Catering area with banquet round tables set for

10 guests per table

Reception table(s)










Full Day Delegate Package (Standing)R420.00 per delegate (VAT Included)

On Arrival Tea/Co� ee

Mid-Morning Tea/Co� ee/Snack

Lunch Menu

Mid-Afternoon Tea/Co� ee/Snack

Half Day Delegate Package (Standing)R390.00 per delegate (VAT included)

On arrival tea/co� ee

Mid-morning or afternoon Tea/Co� ee/Snack

Lunch Menu

Day Delegate Package: Standing


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Hazelnut torte

Espresso fl an





21

Private Events PackageR370.00 per person (VAT included)

Detailed costs on request

Minimum 300 Guests

Duration: 6 hours

Venue Services IncludedRoom set up – Banquet table set up of 10 guests per table

Reception table(s)

Dance fl oor (maximum size 8m x 8m)

Two customised menus printed in black and white, per table

Customized electronic and directional signage




NoteThis is a package and items cannot

be excluded to reduce the price

Menu ChoiceBuffet menu with served starter

Full buffet menu

Private EventsPackages


22


Private Events Package 1 R370.00 pp

Duration: 6 hours

Fresh Fruit Juices (Your choice of 2):Apple, apple & cranberry, granadilla, grapefruit, orange,

mango & orange or tropical cocktail

A maximum of two jugs of juice served to the table

Dry SnacksChilli cashew nuts, chevda, sev, nuts, and ghatiya

Non-Vegetarian (Select 2)Mutton samoosa

Masala fried prawns in half moons

Chicken kebabs drizzled with honey mango dressing

Lamb kebab

Shami kebab

Tikka chicken strips in phyllo pastry

Cumin fl avoured lamb koftas

Hot Starters

Vegetarian (Select 2)Matar paneer karanji

Papad cones fi lled with tikka paneer

Sweet potato and goat cheese samoosa



Pea kachori

Vegetable spring rolls

Sweet potato and brinjal pakoras

Two platters of starters are served to the center of each

table served with date and glazed ginger chutney and

dhania pudina chutney. These are accompanied on the

bu� et with the Indian Chef’s Kuchumbar Salad.

Vegetable (Select 2)Baby brinjal, dubla and soya prawn chutney

Karhai paneer with peppers

Black eyed beans with mushroom

Vegetable jalfrezi


Spicy root vegetable & lentil

Mains

Biryani (Select 1)Chicken

Fish

Lamb

Vegetable

Fresh line fi sh and prawn

Biryani and Curries are served with Masala dhal, raitha,

pickles and sambals.

Lamb (Select 1)Durban’s favourite mutton and

potato curry

Spicy shanks with butter beans

Masala spiced rolled leg of lamb

Lamb Vindaloo

Karhai Gohst

Lamb chops in spiced chutney

Chicken & Fish (Select 1)Chicken and prawn korma with coriander

Butter chicken supreme

Chicken Vindaloo

Masala fried fi sh in Dhania cream sauce

Fresh line fi sh in peri-peri sauce


23

Desserts (Select 4)Fresh tropical fruit salad with coconut and mint

Kofi ice-cream of the day



Espresso fl an




Duo of Chocolate mousse



White chocolate Blondie’s

Vermicelli with shredded carrot

Soji with cream and almonds

Gajar Halwa with fresh cream

Jalebi with rusmalai, pistachio nuts and almonds

Tea and CoffeeThis menu includes freshly brewed co� ee

and a selection of house teas

Venue ServicesMain venue suitable for number of guests with banquet round


Room set up

Reception table(s)


Stage (maximum size 10m x 5m x 1m)





NOTE: Please indicate spiciness of dishes

Mild Medium Hot

Starch (Select 2)Sa� ron basmati rice

Plain steamed basmati rice

Rice with peas

Roast potato with fennel

Private Events Package 1


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Private Events Package 2 - Vegetarian R370.00 pp

Duration: 6 hours




Dry SnacksChilli cashew nuts, chevda, sev, nuts, and ghatiya

Hot Starters (Select 4)Matar paneer karanji

Papad cones fi lled with tikka paneer

Sweet potato and goat cheese samoosa



Peas kachori

Vegetable spring rolls

Sweet potato and brinjal pakoras

Mixed vegetable pakoras

Alu paneer tikki

Two platters of starters are served to the center of each

table served with date and glazed ginger chutney and

dhania pudina chutney. These are accompanied on the

bu� et with the Indian Chef’s Kuchumbar Salad.

Mains (Select 4)Baby brinjal, dubla and soya prawn chutney

Karhai paneer with peppers

Black eyed beans with mushroom

Vegetable jalfrezi


Spicy root vegetable & lentil

Traditional sugar bean curry

Braised green bean with mushroom and pea

Karhai vegetable with paneer

Alu Kalya

Vegetable biryani & dhal

Biryani and Curries are served with Masala

dhal, raitha, pickles and sambals.

Starch (Select 2)Sa� ron basmati rice

Plain steamed basmati rice

Rice with peas

Roast potato with fennel


25




Room set up

Reception table(s)







Desserts (Select 4)Lemon meringue slice


Espresso fl an







White chocolate Blondie’s

Kulfi ice cream

Fresh fruit salad

Soji decorated with cream and almond

Gajar Halwa with fresh cream

Creamy vermicelli with carrot

Private Events Package 2

NOTE: Please indicate spiciness of dishes

Mild Medium Hot



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Matric Dance Package 1 R370.00 pp

Duration: 6 hours

Menu Choice:Full bu� et menu or bu� et menu with served starter




Served StarterCold (Select 1)Grilled Zucchini on corn puree and roasted Mediterranean

vegetables









Naartjie and rooibos marinade salmon served with seasonal

green leaves and topped with crispy noodles

Beetroot and dill cured salmon, with chive fondue marinated

pineapple salsa and topped with crispy noodles

Sweet chilli prawns, marinated with ginger with citrus salad

Or Served StarterHot (Select 1)Butternut and sundried tomato fi lled ravioli served with a

tomato sauce

Money bag fi lled with spiced paneer and vegetables

Cape Malay-style grilled vegetables presented in a

phyllo pastry

Baked sesame crusted line fi sh, grilled baby prawns

marinated in fresh lime and ginger, tamarind sauce


korma sauce

Butternut and sundried tomato fi lled ravioli served with a

Or Buffet StarterCold (Select 3)Salad bowl greens with various toppings and dressings

Traditional potato salad with whole grain mustard dressing


Three bean salad with diced tomato and fruit chutney



Nicoise salad with fl aked tuna, eggs and crispy green beans


The butcher’s cold meat platter (no pork) with pickles

and mustards




rocket leaves



27

MainBeef & Lamb (Select 1)Beef strogano� simmered in paprika cream sauce





Lamb Rogan Josh





Butter chicken curry simmered in a cream sauce



Green Thai chicken curry simmered in creamy coconut sauce







Arrabiata sauce




Caulifl ower and broccoli gratin


Vegetable jalfrezi


Soya prawn chutney


roasted vegetables







and appropriate starch dishes.

Private Events Packages: Matric Dance Package 1

Desserts (Select 3)Tropical fruit salad with mango couli




Baklava in sweet honey fl avored syrup

Seasonal fresh fruit pavlova

Venue ServicesMain venue suitable for number of guests with

banquet round tables set for 10 guests per table

Room set up

Reception table(s)









warm chocolate sauce, marshmallows and toasted almonds

Selection of seasonal sliced fruit and fruit couli’s



Hazelnut torte

Espresso fl an










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Matric Dance Package 2 R270.00 pp

Duration: 6 hours

Served StarterCold (Select 1)Grilled Zucchini on corn puree and roasted Mediterranean

vegetables









Or Served StarterHot (Select 1)Butternut and sundried tomato fi lled ravioli served with a

tomato sauce

Money bag fi lled with spiced paneer and vegetables

Cape Malay-style grilled vegetables presented in a phyllo

pastry

Baked sesame crusted line fi sh, grilled baby prawns

marinated in fresh lime and ginger, tamarind sauce


korma sauce

Or BuffetCold (Select 2)Salad bowl greens with various toppings and dressings






Nicoise salad with fl aked tuna, eggs and crispy green beans


The butcher’s cold meat platter (no pork) with pickles and

mustards



Butternut and sundried tomato fi lled ravioli served with a

Menu Choice:Full bu� et menu or bu� et menu with served starter





29

Vegetarian (Select 1)Potato gnocchi with roasted baby marrow, peppers

and Arrabiata sauce






Vegetable jalfrezi


Soya prawn chutney


roasted vegetables







and appropriate starch dishes.






warm chocolate sauce








Room set up

Reception table(s)







Private Events Packages: Matric Dance Menu 2





Green Thai chicken curry simmered in creamy coconut sauce

Soya and ginger marinated stir fried chicken strips served

with egg noodles and toasted coconut shavings




Includes freshly brewed co� ee and

a selection of house teas.

MainBeef & Lamb (Select 1)Beef strogano� simmered in paprika cream sauce



Slow cooked lamb shoulder with baby onions


Lamb Rogan Josh






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InteractiveBuffet Menu

Interactive Buffet Menu R320.00 pp

Bu� et stations are individually themed and o� ers a “live

cooking” experience. The menu is a fi nger fork menu.

Minimum 200 number of guests

NOTE: Unfortunately, the number of food stations cannot be

reduced to reduce cost

Indian Buffet MenuColdIndian Chef’s Speciality salad with toasted cumin dressing

HotAssorted samoosas and chilli bites

Lamb and potato curry

Butter chicken curry

Roti, pilaf rice, pickles

Vegetable biryani and dhal

Italian Buffet MenuA choice of fresh penne pasta and tagliatelle with choice of

sauces: Bolognaise, Al Fredo, Napolitano

All pasta served with Italian condiments

Asian Buffet MenuColdEgg noodle, teriyaki shrimps bean sprout, ginger salad with

coriander dressing

HotVegetable spring rolls with sweet chilli and soy sauce

Beef and sesame stir fry

Fragrant Thai rice

Singapore noodles

South African Buffet ColdSalad bar of fresh lettuce, tomato, onion and cucumber

Cape Malay pickled fi sh

HotBBQ grilled lamb chops

Boerewors

Lemon and herb chicken lollypops

Samp with beans

Traditional pap and tomato onion gravy


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Dessert BuffetTropical fruit salad with mango coulis


warm chocolate sauce


Selection of pastry chef’s cakes and mini desserts

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Fig Tree or Court Yard Braai Menu

Braai Menu 1 R165.00 pp

Menu served outside in the Courtyards, weather permitting.

Minimum 100 guests

StartersSalad bowl greens with various toppings and dressings


Sweet and sour beetroot salad with spring onion


Baker’s basket of fresh breads and bread rolls

From the Potjie PotsTraditional South African krummel pap

Tangy tomato and onion sauce

Fresh root vegetable potjie

Jacket baked potatoes with sour cream

Off The Coals Sea salt and garlic rubbed lamb cutlets

Chicken drumsticks scented with sage marinade

Tenderized sirloin of beef

Boerewors or braai mutton sausage

Desserts Malva pudding served with warm vanilla custard



Braai Menu 2 R220.00 pp

Menu served outside in the Courtyards, weather permitting.

Minimum 100 guests

StartersSalad bowl greens with various toppings and dressings




Bakers’ basket of fresh breads and bread rolls


From the Potjie PotsTraditional South African krummel pap

Tangy tomato and onion sauce

Fresh root vegetable potjie

Jacket baked potatoes with sour cream

Off The Coals Sea salt and garlic rubbed whole lamb on the spit

Chicken drumsticks scented with sage marinade

Tenderized sirloin of beef

Boerewors or braai mutton sausage

Whole line fi sh wrapped in banana leaves

Desserts Malva pudding served with warm

vanilla custard



Mini koeksisters and milk tart


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Lunch and Snack BoxMenu

Vegetarian option available on request conveniently

designed to your delegates demographics.

Menu 1 R85.00 pp

Portuguese baguette with beef pastrami, grated gherkins

and wholegrain mustard

1 x Packet Crisps

1 x Chocolate Bar

1 x Fruit Juice Portion

1 x Whole Fruit

1 x Cutlery Pack

Menu 2 R95.00 pp

Olive and herb panini smothered with mozzarella cheese,

smoked chicken, basil pesto on fresh rocket

1 x Cheese And Biscuit Portion

1 x Dessert (Cheesecake Or Fruit Salad)

1 x Chocolate Bar


1 x Whole Fruit

1 x Cutlery Pack

Menu 3 R120.00 pp

Herb focaccia layered with tandoori spice lamb,

chive cream cheese and salad greens

1 x Cheese And Biscuit Portion

1 x Salad (Pasta Or Greek Salad)

1 x Dessert (Cheesecake Or Fruit Salad)


1 x Chocolate Bar

1 x Whole Fruit

1 x Cutlery Pack


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33

CrewMeals

The crew menu is designed to allow crews conducting

build up/break down and during a live event to have

lunch or dinner on site in a designated area.

This menu caters for lunch and dinner and is strictly for

crew only

Maximum number of 50 guests

Minimum number of 10 guests

If numbers are above or below, then standard menu

selection will apply or the co� ee shop may be used for less

than 10 guests.

All menus are accompanied by:

• French salad with dressing

• Baker’s bread basket with farm style butter

• Seasonal vegetables tossed in olive oil and appropriate starch

Salad SelectionTraditional potato salad with whole grain mustard dressing


Three bean salad with tomato and fruit chutney



Chaffi ng Dish SelectionBeef strogano� simmered in paprika cream sauce






Durban-style chicken curry






Menu Option 1 R85.00 pp

Select 1 cha� ng dish item, 1 vegetarian dish, 1 salad item

Menu Option 2 R105.00 pp

Select 2 cha� ng dish items, 1 vegetarian item, 1 salad items and

1 dessert item

Vegetable jalfrezi



roasted vegetables






Dessert SelectionTropical fruit salad with mango couli






Vegetarian (Select 1)Potato gnocchi with roasted baby marrow, peppers

and Arrabiata sauce







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Ethnic LunchMenu

Day Delegate Package (Seated) R480.00 pp







Cold & Salads (Select 3)Thai-style chicken with marinated grilled vegetables

Cajun spiced roasted chicken wings with chakalaka salad mix








Grilled chicken with pesto and pasta topped with parmesan

shavings





Beef & Lamb (Select 1)Sautéed strips of beef, shallots in a Thai coconut cream

Beef short ribs with orange monkey gland glaze






Cows knuckles with dumplings (Amanqina)

Pot braised cow head meat (Inhloko)



BBQ lamb ribs with mint jus

Lamb Rogan Josh


Lamb mushroom ragout with tomato herb cream sauce


Lemon and herb roasted chicken pieces

with natural jus
















Vegetable jalfrezi


Soya prawn chutney


vegetables







35





Seasonal fresh fruit Pavlova




berry compote














Room and catering area set up with round banquet tables

set for 10 guests per table

Reception table(s)










Full Day Delegate Package - SeatedR480.00 per delegate (VAT Included)

On arrival Tea/Co� ee

Mid-morning Tea/Co� ee/Snack

Lunch Menu

Mid-afternoon Tea/Co� ee/Snack

Half Day Delegate Package - SeatedR390.00 per delegate (VAT included)

On arrival Tea/Co� ee

Mid-morning or Afternoon Tea/Co� ee/Snack

Lunch Menu

Ethnic Lunch Menu: Day Delegate Package


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durban icc menu pack 2015-2016 · durban icc menu pack 2015-2016 ... banana bread with sweetened...

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