Catering

You’d like to organize a wedding party? A Holy Communion? A business function? Or any other kind of dinner or banquet?

Or maybe you’d like to organize a dinner at your place and you want to amaze your guests?

We can help you! We’ll offer you a unique French service in combination with a delicious and refined food.

Contact us and we’ll be glad to help you according to your requests and your budget.

We only serve delicious food!

Finger food, platters, buffet cold and/or warm, seated menu or walking dinner, name it, we can do it for you.

Below is a sample list of our finger food:

– Blue cheese souffle with pear confit
– Duck and venison terrine with feijoa gelee on toasted homemade bread
– Bruschetta with tomato, Parmesan cheese and basil
– Oyster with frozen margarita, roasted prosciutto stripes and watercress sprout
– Skewered prawns marinated in lemon and garlic olive oil with wasabi mayonnaise
– Scampi and crab roulade with salmon caviar
– Mini lemon and feta scones
– Grilled beef eye fillet medaillons with Pinot noir sauce on French herbed baguette
– Manuka hot smoked salmon with lime and red pesto
– Brie or Camembert, apple chutney on sliced baguette
– Smoked salmon with fennel and wasabi mayonnaise
– Prawns and avocado with cocktail sauce
– Homemade bread with red pesto, olive oil, cream of balsamic vinegar and aioli
– Indonesian style vegetarian spring roll sweet capsicum sauce
– Bacon, vintage cheese, nutmeg and leeks quiche
– Fish goujons with balsamic cream, spring onions and kaffir leave cream
– Mini pork belly pie, smoked tomato and ginger relish
– Grilled lemon vodka marinated salmon fillet with roasted almond, seared thyme cucumber and sour cherry sauce.
– Thai style fish cake with coriander, chilli and lime chutney
– Brie cheese souffle with cabernet and star aniseed pear confit
– Roasted capsicum and feta pizza
– Roasted slow cooked duck with caramelized Cognac shallots on misobutter toast
– Venison and fig mini patties
– Vegetarian crepe roulade, kumara, pine nuts, chives, smoked tomato and paprika puree.
– Bacon, prawns, pineapple, Portobello mushrooms, cherry tomato and leeks quiche
– Crumbed mushroom, wood fired cooked capsicum, shii take and mozzarella risotto cake
– Chicken breast skewer tamarind and garlic marinade, with mini tomato
– Whisky oak smoked lamb cutlet, blackcurrant and black pepper jus sauce.
– Pumpkin and feta risotto cake
– Grilled eye fillet with béarnaise sauce and fried parsley on garlic bread
– Deep fried crab and cumin chilli sauce
– Salmon and prawns cake wit a coriander emulsion
– Oven roasted salmon and cucumber salad on toasted baguette
– Grilled Portobello mushroom with Philadelphia and pine nuts
– Smoked Veal with a parsley and cider vinaigrette
– Mini Angus burger with roasted caramelized onions
– Scampi, lemon confit, grilled courgette and crab roulade with salmon caviar
– Grilled halloumi with lemon olive oil, harissa, fried parsley and grilled mini tomato

Dessert option:

– Mini brulee
– Lemon tart
– Pavlova with strawberry cream
– French crepe with crème patissiere and berry coulis
– Belgian Chocolate mousse
– Profiterole with chocolate sauce
– Orange and white chocolate cake
– Creme brulee
– Decadent chocolate brownie
– Fruit and vanilla ice cream