Chef Ketsia Mutendji

Cheesy nachos, mini nacho bowls served with Ground beef, cheese, guacamole, salsa and sour cream

Quesados, soft flour tortillas filled with cheese, grilled prawns, avocado and corn. Served with sour cream and chives

Salmon tacos, soft taco shells served with salmon fillets, lemon garlic sauce, cilantro, red onions, salsa and served with peri wedges

Mexican churros, served drizzled with caramel sauce

Marbles tres leches cake, a classic three milk moist and creamy Mexican dessert

French cheese board sharing platters. Assortment of dips, préserves, cheese,Cold meats and mini croissant

Classic French Mussels, cooked in white wine and cream served with sour bread dough

Surf and turf: Fillet mignon, grilled prawns, asparagus, butternut purée and creamy mushroom pepper sauce

Duck a’l’orange,pea purée, Potato fondant, red wine jus and asparagus

French crepes stuffed with strawberries and bananas, topped with ice cream and chocolate sauce

Crème brûlée, à classic Creamy rich French dessert

Ravioli with spinach and ricotta cheese filling, in a spicy tomato cream sauce

Beets and goat cheese tower, served on a bed of rocket garnished with bacon bits and drizzled with balsamic reduction

Beef fillet, Italian mash, roasted vine tomatoes and green beans severed with a mushroom pepper sauce

Rack of lamb, roasted potatoes, asparagus, honey glazed rainbow carrots served with a red wine Jus

Amarula Cheesecake, served with berry compote

Tiramisus, classica Italian dessert