Served from the buffet

A selection of chef’s house baked specialty breads with olive oil and hand churned butter.

Roasted baby beetroot salad with chevre fennel and walnuts

Mixed fresh leaves with heirloom tomatoes, red onion and vinaigrette.

Bamboo skewers of sumac dusted grade 6 Wagyu beef baby tomato and labna

Rosemary and honey marinated salt bush lamb cutlets with mint pesto

Coriander and Lime free range chicken legs

Corn on the cob with basil butter

Sides of feta, olives, smoked tomato, mustards, capers, tomato jam.

Desserts

Lindt chocolate dipped strawberries

White chocolate mousse filled pistachio cones (individual)

Fresh sliced fruit

Brother Espresso special blend coffee and tea