Dinners from the J.J. de Nier Food Experience can be as simple or elaborate as you want. Choose dishes from those below or discuss your specific theme with me and I will provide you with a tailor made menu.

 

ON ARRIVAL SNACKS

Smoked fish corn cup garnished with sour cream and caviar.

Biltong carpaccio topped with sundried tomato pesto.

Mature cheddar on herbed toasts with a tomato chilli jam.

Poached prawn tail on pumpernickel with boiled egg and a homemade mayonnaise.

Dutch bitterballen with mustard

Sugar cured duck en croute with plum jam

 

SOUPS

A matetsi chicken and coconut soup flavoured with lemongrass and chilli. Accompanied by a cuplette of jasmine rice.

Butternut, orange and cumin soup garnished with crème fraiche and fresh coriander.

A chilled avocado soup with sour cream and a poached darne of salmon.

A roast red pepper and tomato soup with flame grilled beef fillet cubes.

Prawn bisque.

 

STARTERS

A ginger and horseradish crème brulee accompanying fresh salmon. Drizzled with a soya glaze.

A tartar of fresh and smoked salmon with a peppered Lowveld avocado sorbet and a green pawpaw salad.

Grilled prawns set on a green pea and roast fennel risotto.

A prawn, avocado, roast red pepper, couscous and sativa leaf salad tower drizzled with a fig and balsamic glaze.

Beef carpaccio set on rocket and topped with a sundried tomato pesto and sliced mushroom. Accompanied by herbed bruschetta

A caramelised chicken and steamed seasonal vegetable salad phyllo cup drizzled with an apricot, macadamia oil and white balsamic dressing

Grilled scallops set on mini potato rostis with a chicory and leek cream.

Peri-peri grilled prawn, avocado, roast pepper, sativa leaf and cucumber salad tower drizzled with a fig and balsamic glaze.

A tartare of fresh, smoked and gravadlax salmon in a white wine and dill sauce.

Roast fennel and parsley risotto topped with poached prawns.

Sugar cured duck breast served on mini rice cakes with a soy and wasabi glaze.

Steamed asparagus with crisp fried coppa, parmesan and quail’s eggs. Topped with a white balsamic dressing.

A bocconcini, Rosa tomato and spring onion salad drizzled with a basil and rocket pesto.

SORBETS

Avocado and lemon.

Mango and ginger.

Carrot and orange.

Green pea and mint.

Lime and lemongrass.

MAIN COURSES

Oven baked salmon topped with fresh herbs and parmesan. Set on a green pea and spinach risotto with a vermouth and dill cream.

Pesto marinated line fish set on grilled vegetables and served with a chillied tomato coulis. Garnished with poached prawns.

A spinach, peppadew and mozzarella stuffed chicken breast set on a green bean mash with a tarragon cream.

Grilled duck breast on a bed of stir fried Chinese noodles topped with a Thai red coconut curry, grape and litchi sauce.

Grilled loin of marinated deer set on a maize meal and butternut tower. Served with an African spicy vegetable sauce.

Balsamic marinated fillet of beef set on a rocket mash and served with a red wine, chilli and chocolate jus.

Chilled fillet of beef on a bed of balsamic, dill and coriander marinated julienne of vegetables accompanied by oven roast baby potatoes and olives.

Grilled pork fillet stuffed with stewed fruits on a potato and beetroot rosti with a coffee and brandy cream.

Deboned lamb shank flavoured with green figs and rooibos tea on rosemary flavoured root vegetables.

Deboned rack and loin of lamb stuffed with spinach, dates and macadamia nuts. Served with a red wine jus.

A phyllo parcel of marinated aubergine, grilled butternut, roast red pepper, Emmenthaler and baby marrow set on a tomato coulis and topped with roasted seeds.

An ostrich and beetroot burger layered on an herbed potato croquette and grilled marrow with a rocket pesto. Garnished with balsamic caramelised onions.

Grilled king prawns brushed with lemon butter and set on a roast fennel, almond and leek mash with a light butternut sauce.

 

CHEESES

A three cheese samoosas served with a homemade mango and grape chutney.

Melted raclette cheese served on pumpernickel bread with pickles and preserved kumquat.

Julienne of Dutch cheeses on sativa leaves with a ginger and honey dressing.

Mini cheese platter offering local and imported cheeses. Served with water biscuits and a selection of preserves.

Mature cheddar cheese soufflé.

 

DESSERTS

Amarula crème brulee garnished with fresh seasonal fruits.

Mango cubes topped with a champagne sabayon and slices of fresh citrus.

Strawberry meringue basket filled with frozen vanilla yoghurt and drizzled with a peppered balsamic glaze.

Parisien fruit coupe layered with vanilla meringue and fresh cream. Marinated in rooibos syrup.

South African malva pudding served with an Amarula butterscotch sauce.

Baked banana filled with orange liqueur, brown sugar, dark chocolate and almonds. Accompanied by frozen vanilla yoghurt.

Trio of dark, milk and orange chocolate mousses garnished with white chocolate shavings.