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Wedding Menus at The Royal Hotel: |
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WEDDING MENU
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PLATED STARTER
(A) Imported Mozzarella Cheese Slices, Fresh Tomato Fillets served with Roasted Garlic Cloves, Black Olive Slices marinated with Fresh Thyme, complimented with a Balsamic Vinegar Reduction and our homemade Basil Pesto
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(B) Heart Shaped Salmon Mousse topped with Chive infused cream cheese lid, served with a Bouquet of Crisp Garden Greens and Complimented with a Peppered Lemon and Orange Zest Dressing
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Freshly baked Cocktail Buns, Breads and Cheese Straws served with Rolled Butter.
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BUFFET SELECTION
CARVERY
Rolled Leg of Lamb basted in Minted Honey
Roast Topside of Prime Beef
Rich Red Wine Gravy
Creamy Pepper Sauce
Mint Sauce, Mustards and Horseradish Cream
Creamy Coconut Chicken Curry flavoured with Honey and Apricots
Sambals and Condiments
Roast Paprika Potatoes
Savoury Rice
Seasonal Buttered Vegetables
CHAFFING DISH SELECTION
Mixed Vegetable Lasagna with Mozzarella Cheese and our own Homemade Tomato Sauce
OR
Oven Baked Fresh Linefish Fillets with a Dill and Lemon Scented Cream Sauce Topped with Deep Fried Capers
DESSERT BUFFET
The Royal Pastry Chef's selection of Sweets, Gateaux's, Cheesecakes and Mousses
Filter Coffee or Tea
PLATED WEDDING MENU
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PLATED STARTER
(A) Imported Mozzarella Cheese Slices, Fresh Tomato Fillets served with Roasted Garlic Cloves, Black Olive Slices marinated with Fresh Thyme, complimented with a Balsamic Vinegar Reduction and our homemade Basil Pesto
OR
(B) Heart Shaped Salmon Mousse topped with Chive infused cream cheese lid Served with a Bouquet of Crisp Garden Greens and Complimented with a Peppered Lemon and Orange Zest Dressing
Freshly Baked Cocktail Buns, Breads and Cheese Straws Served with Rolled Butter
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MAIN COURSE
Baked Breast of Chicken filled with Mango, Lychee and Spinach Served on a bed of Poppy Seed Tagliatelle, Cashew Nut Cream Sauce, and Seasonal Vegetable Bundles
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THE PASTRY CHEF'S DESSERT PLATE
Strawberry Cheesecake, Tira-Mi-Su and Chocolate Mousse
Filter Coffee and Tea
EASTERN WEDDING MENU
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EASTERN STARTER PLATTER SERVED TO THE TABLES
Crispy Potato Samoosas
Spicy Chilli Bites
Deep-Fried Brinjal Slices
Battered Onion Rings
Cocktail Vegetable Springrolls
Served with a Rich Tomato Chutney
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BUFFET MAIN COURSE
Spiced Roast Leg of Lamb served with A Minted Cucumber Yoghurt
Brown Onion Gravy
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CHAFFING DISH SELECTION
Chicken Madras
Mixed Vegetable Curry
Savoury Turmeric Rice
Roast Paprika Potatoes
Steamed Garden Vegetables
Rotis, Poppudums, Sambals, Pickles and Chutney
Selection of Fresh Salads to Compliment The Main Course Selection
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DESSERT BUFFET
Chocolate Mousse, Creamy Vermicelli, Fresh Fruit Salad, Fruit Tartlets, Coconut Slices, Trifle and Vanilla Gateaux
Filter Coffee and Tea Selection
VEGETARIAN BUFFET MENU
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PLATED STARTER
· Forest Mushroom and Herb Terrine complimented by a Spicy Tomato Salsa
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BUFFET MAIN COURSE
· Wok-Fried Vegetable Strips with sweet Pineapple and Toasted Mixed Nuts
· Garden Vegetable Curry Flavoured with Coriander
· Savory Tumeric Rice
· Buttered Steamed Mixed Vegetables
· Vegetable Lasagna with Mozzarella Cheese and Sundried Tomatoes
· Roast Cumin Spiced Potato wedges with Honey and Mustard Seed
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DESSERT BUFFET
· Crème Caramel
· Coconut Slices
· Chocolate Mousse
· Fresh Fruit Salad
· Strawberry Cheesecake
· Chocolate Profiteroles
· Fruit Tartlets
Filter Coffee / Tea
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