Weddings ~ Menu

Wedding Menu

Part of the excitement of planning your function is choosing the menu. We offer a selection of set menus as a guideline from light and simple to substantial and elaborate. You can compile your own menu by combining your choice of a starter, a main course and a dessert. We also offer an extensive buffet menu. In consultation with our team of expert chefs, we will help you decide on a menu to suit your budget and the theme of your wedding. The menus are priced per person. Let us know of any special dietary needs including vegetarian meals or special requests and we will gladly arrange them for you. The menu price per guest excludes beverages. Please consult the relevant wedding package for menu prices.

A Warm Welcome
Choose to present your guests with a selection of canapés.

Pre Lunch or Dinner Snacks and Canapés
(Please choose five of the following options) 

CANAPÉS
Choose to welcome your guests with a selection of five of the following canapés:

BAKED CHEESE OLIVES
MELON AND SMOKED HAM ROLLS
SMOKED SALMON TARTARE ON BRUSCHETTA
CRUMBED BUTTON MUSHROOMS WITH A BLUE CHEESE DIP
SWEET PEPPADEWS STUFFED WITH SAVOURY CHEESE
VEGETABLE SPRING ROLL WITH TERIYAKI DIP
HONEY MUSTARD GLAZED CHIPOLATA SAUSAGES WITH MUSTARD MAYO
SMOKED SALMON AND SNOEK PANCAKE ROLL
CARAMELISED RED ONION TART

STARTERS, MAINS AND DESERTS
Please choose a combination of starter, main course and desert from the following selections. 
Please select one from each course:

STARTERS

• SMOKED FRANSCHHOEK TROUT SERVED ON A BLINIS WITH CRÈME FRAICHE AND CAVIAR
• SMOKED CHICKEN BREAST WITH ROCKET, ORANGE AND PARMESAN CHEESE
• AVOCADO GAZPACHO SERVED WITH FETA AND PARMA HAM
• FRESH ASPARAGUS SERVED WITH A BASIL AIOLI DRESSING
• WATERCRESS AND ROCKET SALAD WITH SWEET PEAR, WALNUT AND PARMESAN
• POTATO ROSTI WITH ROQUEFORT AND PEAR
• PARMA HAM AND KWV PORT DRESSING
• MIXED LEAF SALAD WITH MOZZARELLA,MINT, PEACH AND PROSCIUTTO
• SALAD OF MARINATED CHARRED CALAMARI WITH CANNELLINI BEANS, ROCKET AND CHILLI
  

MAIN COURSES

• BEEF FILLET TOPPED WITH A HORSERADISH HERBCRUST ON A POOL OF OXTAIL AND CABERNERT SAUCE
• LOIN OF PORK STUFFED WITH BRANDY SOAKED FRUITS AND SERVED WITH A PLUM REDUCTION
• RICKETY BRIDGE HALF SHOULDER OF LAMB MARINATED IN OLIVE OIL AND LEMON JUICE, SLOWLY ROASTED WITH A RED WINE AND MINTSAUCE
• BRAISED LAMB SHANK ON WHOLEGRAIN MUSTARD AND MINT MASH WITH A MERLOT REDUCTION
• CHICKEN CAMPAGNOLA TOPPED WITH SPINACH, MOZZARELLA AND NAPOLATANA SAUCE AND BAKED WITH CHENIN BLANC
• OSTRICH FILLET SERVED ON A BED OF BACON AND CELERY AND TOPPED WITH A GREEN MADAGASCAN PEPPERCORN SAUCE
• SEARED FILLET OF SALMON TROUT SERVED ON PEA MASH WITH A CHIVE BUTTER SAUCE

DESSERTS

• POACHED PEARS IN RED WINE WITH VANILLA ICE CREAM
• MASCARPONE MOUSSE TOPPED WITH SEASONAL BERRIES AND DRIZZELED WITH A SMOKED BLACK BALSAMIC REDUCTION
• DOUBLE CHOCOLATE BROWNIES SERVED WITH VANILLA ICE CREAM
• DRIED FIG AND BLUE CHEESE BRULEE
• PAVLOVA TOPPED WITH VANILLA CREAM AND TOPPED WITH SEASONAL FRUITS
• CAPE BRANDY PUDDING WITH CRÈME ANGLAISE
• KAHLUA CHEESECAKE WITH AN ESPRESSO SAUCE
• CHEESE BUFFET WITH TOASTED NUTS, FIGS AND PRESERVES SERVED WITH ASSORTED CRACKERS

PLEASE NOTE: THE PRICING STRUCTURE IS SUBJECT TO CHANGE ANNUALLY AND WILL BE CONFIRMED BY RICKETY BRIDGE WINE ESTATE. THE MENU ITEMS ABOVE ARE SUBJECT TO AVAILABLILITY.