______
CATERING: Awesome Weddings& Events is the on-site catering company at 401 Rozendal. Chef Janneman Lee brings a wealth of 20 years industry experience to the table. Quality and fresh produce have always been priorities when he crafts up a delectable menu. Over the years, Janneman has refined his cooking art, experimenting with Mediterranean, French, Spanish, Greek and Middle Eastern cuisine. Even though a variety of styles inspires his cooking, he will always stay true to South African flavours.
BOOKING & CONFIRMATION:
To secure the catering services of Awesome Weddings & Events, a copy of the signed contract and payment of the deposit are required. The payment should be settled within 7 days after booking the venue or after presentation of the invoice.
Please note: This document merely serves as a guideline of the costs and basic catering information. After menu options have been discussed with Chef Janneman, a formal quotation will follow.
SAMPLE MENU: Chef Janneman understands that every event is different and requires tailored catering services. Therefore he crafts a special menu for every occasion, in accordance with the client’s menu preferences and budget. Ensuring that the food at your event will be a highlight, he adds personality and flair to every dish he presents.
Please see our sample menu for your perusal below.
CANAPÉS (Choose 5 items from the list from R125 p/p)
• Parma Ham and Melon Skewers • Tomato Tartlets with Parmesan and Basil Pesto • Five Spice Venison Spring Rolls with Apricot Chutney • Spicy Chicken Skewers with Sweet and Sour Sauce • Vine Tomato and Rump Sosaties on Rosemary Sticks with Rocket Pesto • Shot Glass of Melon Gazpacho with Coriander • Rare Roast Beef with Emmenthaler and Balsamic Onion • Snoek Parcel with Mango Chutney on Crisp Salad • African Anarchini – Panko breaded maize balls stuffed with pulled lamb and mozzarella served with tomato aioli • Assorted Bruschettas with: Chicken, Seafood, Meat or Vegetarian toppings • Prawn Tempura with Sweet Chili Dipping Sauce • Assorted mini Quiches: Spinach and Feta, Biltong and Mushroom, Salmon and Chives • Roast Mediterranean Vegetable Skewers • Green Olive, Brie Cheese and Preserved Fig Skewers • Calamari and Mini Fries with Sweet Chili Mayonnaise • Lemon and Ginger Chicken Skewers • Crostini with Roasted Pepper and Olive Tapenade • Cocktail Spring Rolls: Vegetarian, Salmon and Cream Cheese, Snoek or Chicken (please select 1) • Mini Lamb Kofta with Minted Yoghurt Dip
ALSO AVAILABLE (priced individually)
• Harvest table with Charcuterie meat, assorted Artisan Bread, Patés and Cheeses • Food stations where food is prepared in front of guests
LATE EVENING (priced individually)
• Mini Burgers • Mini Hot Dogs • Traditional Braaibroodjies – cut in triangles and served on wooden platters • Mini Snack Platters with Cheese, Mini Pies and Savoury Crudité • Cocktail Pizzas • Ice Cream Cones
PLATED STARTER (from R65 p/p)
• Mini corn Breads served with Olive and Herb Butter, Roasted Pepper Chutney and Wild Rocket • Mushroom and Biltong Soup served with an Artisan Bread Basket • Spiced Butternut Soup and Green Thai Bunny Chow served as duet on long plates with Vegetable Crisps and Coriander • Camembert and Phyllo Pastry served with Lemon and Fig Butter Syrup and Micro Greens • Smoked Salmon and Potato Rosti • Sliced Salmon Rosette served on Potato Rosti with Herbed Salad Greens and Balsamic Glaze • Carpaccio of Beef with Cranberry Cheese and Watercress, drizzled with Honey Aioli • Carpaccio of Springbok with Mango and Chilli Salsa, Micro Herbs and shaved Parmesan • Petite Goats Cheese Salad Goats Cheese Wheels with Caramelised Nuts, Young Salad Greens and Sundried Tomato Jus • Duck and Parma Ham Compilation seared Duck with Spicy Citrus Oil, topped with Parma ham shavings on Wild Rocket Salad • Open Smoked Snoek Tartlet served on a Puff Pastry Bed with Herbed Side Salad and Curry Pickle Onion Salsa • Sushi Plate with Asian Salad Salmon Rose, Rainbow Sandwich, California Roll and Maki roll served with an Asian Crab Salad • Gourmet Mushroom Brown Mushrooms filled with Spinach and Three Cheeses, baked and drizzled with Garlic Butter
• Seafood Plate Trio steamed Mussels, grilled Prawns and Line Fish with Skinny Fries served with classic Tartar • Mini Cordon Bleu tender Beef Fillet filled with a Sweet Mustard, Ham Lining and Mature Cheddar served with Herbed Salad and Lemon Aioli • Mini Bowl Food assorted mini bowl food available as starter: - Braised deboned Oxtail - Prawn or Chicken Green Thai Curry with fresh Coriander - Biryani, Tandoori or Butter Chicken - Asian Beef Stir-fry - Lamb Cutlets with Minted Yoghurt - Paella - Vegetarian Stir-fry (served with a choice of Basmati Rice, Noodles or Herbed Salad)
PLATED MAIN COURSE (from R210 p/p)
• Traditional Lamb Shank with Demi-Glaze bedded on a Rustic Parmesan Infused Potato with Roasted Vegetables and Minted Yoghurt • Sliced Lamb Shank with Roasted Tomato and Garlic Jus Lamb fanned on Wilted Spinach, Roasted Root Vegetables and Herbed New Potatoes • Lamb Loin Roll with Mushroom and Feta Loin of Lamb filled with Mushroom and Feta, slow-grilled with Basic Brown Jus, Pommes Fondant, Honey Drizzled Butternut and Vegetable Greens • Herb Crusted Beef Fillet Medallions and Red Wine Reduction Jus Individually grilled to perfection served with Pommes Dauphinoise and Seasoned Roasted Vegetables
• Peppered Beef Fillet with Béarnaise Sauce whole roasted and sliced with Crusty New Potatoes, Braised Mushrooms and Sautéed Young Beans and Carrots, topped with Toasted Pine Nuts • Norwegian Salmon with Champagne infused Saffron Jus Pan Seared, served with fresh Asparagus and Baby Beetroot • Grilled Cape Line Fish with Herbed Butter served with Pommes Fondant Potatoes, Roasted Vegetables, Garlic and Caper Aioli • Kingklip with Prawn Thermidor grilled in Lemon Butter and topped with Creamy Prawn Sauce, Potato Croquettes and Garden Vegetables • Pork belly and Ribeye Steak Duet served with Roasted Garlic and Sage Pureed Potatoes, Grilled Vegetable Greens, Mushrooms, Pink Salt Roasted Cherry Tomatoes • Springbok Wellington Deconstructed Crusty Pastry Base with Sliced Springbok and Wild Mushroom Paté, Roasted Vegetables, Apricot Pickle and Herb Extraction Jus • Deboned Spring Chicken stuffed with Creamy Roasted Pepper and Spinach with a touch of Sundried Tomato, nested on an Aubergine and Rustic Potato Puree served with Pan Tossed Julienne Vegetables • Chicken Curry Duo Chicken Biryani and Green Thai Chicken Curry served with Egg Noodles, Steamed Basmati Rice with Oriental Salad, Vegetable Pickle and Sesame Crust Poppadom • Wild Mushroom Risotto drizzled with Truffle Oil on Creamy Base • Vegetable Roulade finest selection of Vegetables folded in Spinach, crusted with Parmesan served on Spicy Sweet Potato Puree • Trio of Stuffed Vegetable Zucchini stuffed with Minted Pine Nuts, Roasted Peppers with Potato, Carrot and Leek and stuffed Aubergine
PLATED DESSERT (from R60 p/p)
• Chocolate Indulge Trio Nutty Chocolate Cake, Burnt Orange Chocolate Crème Brûlée, Chocolate Chilli Cigar arranged in sequence with a Berry Base Stripe • Baked Cheese Cake drizzled with Gooseberry and Honey Syrup served with Chocolate Ice Cream • Pecan Nut Tart served with Chantilly Crème and Grape Salad • Black Cherry Coupe Vanilla Ice Cream with Brandy Liquor Infused Black Cherry Sauce and Almond Biscotti • Deconstructed Black Forest Meringue Crusty Meringue Bed with Cherry Infused Chocolate Cake Slice, rounded off with Black Cherries • Traditional Baked Puddings Malva, Chocolate, Vinegar or Roly-Poly served with Custard or Cream
DESSERT TABLE / DESSERT BUFFET (to be priced individually)
- A variety of Crème Brûlées - Traditional treats: mini Milk Tarts, Koeksisters, Hertzoggies - A variety of Brownies and Slices: Cake Pops, Nougat, Truffles - Large Cakes: Chocolate, Carrot, Red velvet, Orange - Mini Cups and Shot Glass Desserts: Flaky Milo, Lemon Meringue, Pepper Mint Crisp - Assorted Ice Creams with Sauces and Toppings - Cheese Cakes with assorted toppings or fillings - Traditional Pavlova - Pavlova with Caramel - Pavlova with Black Forest - Mini Pavlovas - Macarons - Mousse selection: Strawberry, Chocolate, Vanilla, Lemon, Orange
ALSO AVAILABLE (priced individually)
• Ice Cream Stations with Waffles or Crêpes with a variety of Toppings • The Wedding Cake could substitute the dessert (handling fee charged*) • Clients are allowed to supply their own dessert, cakes or candy (handling fee charged*) • Coffee and Tea Station • Mini Dom Pedros • Irish Coffees • Milkshakes
*Handling fees: Wedding Cake - R15 p/p | Other Desserts - R25 p/p
BUFFET to TABLE MAIN COURSE (Choose 2 items from the list from R220 p/p)
• Traditional Roasted Lamb with Basic Brown Sauce served with Minted Yoghurt and Seared Tomatoes in Garlic and Rosemary • Lamb Roulade with Spinach and Feta Herbed Pan Extract Jus • Whole roasted Sirloin of Beef sliced and served with Demi-Glace Sautéed selection of Mushrooms • Pork-Belly with Crackling served with Bordelaise sauce and Rustic Steamed Apples • Pork Fillet Medallions with Baby Apples and Cranberry Sauce • Slow Braised Oxtail with Broad Beans and fresh Parsley • Chicken breast stuffed with Sundried Tomato and Roasted Peppers served with a Creamy Chardonnay Infused Herb Sauce • Whole roasted Portuguese Chicken Mild Spicy Style with Pearl Onions • Whole roasted Beef Fillet with choice of sauce and Onion Rings • Grilled Line Fish with Lemon Butter and traditional Tartar Sauce • Paella with Seafood and Prawn assortment
BUFFET to TABLE SIDE DISHES (choose 3 items as part of main course)
• Garden Salad Greens with Roasted Pears, Goats Cheese, Young Broccoli and Sprouts with a Herbed Dressing • Couscous Salad with Beetroot, Butternut, Peppers, Sundried Tomato and Feta Cheese with a Citrus and Sweet Chili Dressing • Traditional Garden Salad with Vinaigrette • Assorted Potatoes: Pommes fondant, Classic Roasted, Steamed or Crusty New Potatoes, Pureed Potatoes (fine or rustic) • Rice Dishes: Basmati with Toasted Almonds, Basmati with Peppers • Mediterranean Roasted Vegetables • Green Vegetable Selection • Butternut with Rooibos Infused Honey Syrup • Pampoen Koekies with Caramel or dusted with Cinnamon Sugar • Glazed Carrots with a Burnt Orange undertone
GET IN TOUCH with Chef Janneman Lee:
061 674 5310
*Please note: this letter serves as a guideline to provide you with basic information of our catering services; it does not serve as a written quotation. All prices are subject to change.