Savour To Taste Menu examples
Three courses suggestions and vegetarian options.
Savour To Taste offers exceptional catering services, carefully pairing each fine dining menu with a selection of remarkable South African wines to craft an unforgettable South African dining experience. We also provide a gourmet food selection that includes a Vegetarian Alternative.
Sample Menu One
Starter
Beetroot carpaccio, goat's cheese mousse, textures of beetroot, pickled daikon, beetroot powder
Main
Line fish of the day, pea purée, fondant potato, prawn mousse, butternut squash, vanilla bisque, pickled carrot ribbons, black fish roe
Vegetarian
Roasted cauliflower steak, pea purée, fondant potato, butternut squash, pickled carrot ribbons, salsa verde
Dessert
Raspberry sorbet, raspberry gel, raspberry sponge, textures of raspberry, vanilla crumble
Sample Menu Two
Starter
Tomato tartare, tomato hearts, Bloody Mary panna cotta, tomato sorbet, Parmesan crisp, balsamic pearls
Main
Grilled chicken supreme, potato and chicken liver mousse, baby carrots, carrot tops, crispy chicken skin, carrot purée
Vegetarian
King oyster mushroom scallop, potato, baby carrots, carrot tops, carrot purée, spirulina crisp
Dessert
Passion fruit curd, vanilla shortbread, Italian meringue, crumble, passion fruit sorbet, gooseberry jam
Menu Three
Starter
Kohlrabi ravioli, apple, fennel, avocado, fresh peas, cavolo nero crisp, olive powder, kohlrabi consommé
Main
Venison loin, red cabbage purée, sweet potato mille-feuille, confit red pepper, tenderstem broccoli, pickled mustard seeds, red wine jus
Vegetarian
Porcini cavatelli, asparagus and white wine, mushroom purée, tenderstem broccoli, pickled mustard seeds
Dessert
Guava sorbet, ginger sponge, guava cloud with macadamia butter, pineapple and guava jam, textures of guava, white chocolate crumble
Menu Four
Starter
Asparagus, garden-picked frisée leaves, Parmesan tuile, 64-degree egg yolk, asparagus purée, tomato and mustard seed emulsion, burnt onion powder
Main
Line fish, tempura oyster, miso broth, micro vegetables of broccoli, carrots, fine beans, mangetout and zucchini, wasabi pea purée
Vegetarian
Yellow zucchini roll filled with tofu, red quinoa, carrot, fine beans, mangetout and broccoli, wasabi pea purée, miso cream
Dessert
Blood orange, Italian meringue sphere, homemade marmalade, orange supremes, crème Chantilly, micro cress
Menu Five
Starter
Rich mushroom parfait, port gel, brioche tuile, mushroom purée, pickled shimeji mushrooms, onion marmalade
Main
Slow-braised oxtail potjiekos, krummelpap, root vegetables braised in springbok braising liquid
Vegetarian
Braised donkey carrots, yellow baby carrots, carrot purée, charred baby corn, radish, zucchini powder, carrot parfait, pickled carrot ribbons
Dessert
Pavarotti Dessert
"To resist chocolate is futile."
Chocolate ganache, Kahlúa gel, chocolate sponge, chocolate mousse, chocolate tuile, chocolate crumble, chocolate gelato
Menu Six
Starter
Tomato consommé, avocado tian, black olive tuile, Bloody Mary tomato sorbet, tomato powder
Main
Locally and sustainably sourced duck breast, confit duck croquettes, beetroot purée, pattypan squash, butternut squash fondants, sugar snap peas, kale crisp, red wine and cherry reduction
Vegetarian
Smoked cashew croquettes, port-glazed beetroot, beetroot purée, pattypan squash, orange emulsion
Dessert
Crêpe sushi, raspberry caviar, torched Italian meringue, vanilla fruit shards, toffee, toasted hazelnut praline, raspberry gel, fresh berries, ginger crumble