Food portfolio by chef Donovan sanders

PRAWN SALCOMBE: duo of prawns crumbed & grilled topped with mango puree, pepper panacotta, salsa verde & turned beetroot

GRILLED CHICKEN WINGS: Succulent chicken wings grilled & basted with bbq sauce

DUO OF SWEET CORN PANACOTTA & PORT INFUSED STUFFED CHCKEN CANNELONI: mouthwatering savory sweet corn panacotta, & port infused stuffed chicken cannelloni served with pickled beetroot & goats cheese crumble

CRUMBED MUSHROOMS: juicy fresh mushrooms crumbed & deep fried with spaghetti spears, topped with a duo of sauces: cheese & garlic & apple slaw

STUFFED LOIN OF LAMB: Loin of lamb stuffed with spinach & feta layered on a butternut puree, served with pap towers, vegetable parcel & red wine Jus

STUFFED BEEF FILLET: beef fillet stuffed with blue cheese & biltong served with a vegetable tower & Guinness infused Jus

STUFFED BEEF FILLET: beef fillet stuffed with pepper dews & cream cheese layered on a potato cake served with a chilli chocolate infused jus & red onion slaw

EXECUTIVE FRUIT PLATTER: selection of fresh fruit, chocolate truffles & duo of coulis shots: berry & caramel topped with strawberry yoghurt

Crème brule: sweet delicate crème brule served with tear drop chocolate cases filled with an amarula mousse & trio of coulis