b o k s o m d a a i s boutique events & catering

since 2009


What is better than being served mouthwatering bite-sized dishes specifically designed to eat by hand while holding a glass of wine in the other and mingling at an event? 

Not much right?

That is why we have created this exquisite 12 COURSE FLOATING MENU, South African style, to tantalize your and your guests' taste buds. You will be the talk of the town long after the event is over. It's cool, it's trendy, it's fun and above all, delicious!

Please get in touch with us directly for a bespoke quotation.

Course 1
Hors D'ouvres
Choose 1 from the selection below
Italian Antipasti Skewers with Basil Pesto Drizzle
Salami, Marinated Olives, Italian Flat Leaf Parsley, Bocconcini, Artichoke & Italian Tomatoes
Fresh Oysters with Freshly Squeezed Lemon, Black Pepper & Tabasco
Fresh Oysters with Norwegian Smoked Salmon, Cream Cheese, Spring Onion & Caviar
Chevre, Walnut, Thyme & Honey Phyllo Cigars (V)
Norwegian Smoked Salmon, Creme Fraiche & Capers Crostini with Dill & Caviar
Norwegian Smoked Salmon, Creme Fraiche & Capers Blinis with Dill & Caviar
Norwegian Smoked Salmon, Creme Fraiche & Capers Vol Au Vents with Dill & Caviar

Course 2
To be selected by the chef
Chicken Liver Pate & Melba Toast
Smoked Oyster & Cream Cheese Crostini
Snoek Pate & Toast 

Course 3
Choose 1 from the selection below
Chilled Gazpacho Shooters (V)
Spiced Butternut & Orange Soup with Sour Cream Swirls & Nutmeg
Portuguese Caldo Verde with Chourico
Potato & Leek Soup with Lemon Infused Oil Drizzle, Sour Cream & Black Pepper

Course 4
Choose 1 from the selection below
Prawn & Avocado Cocktail with Marie Rose Sauce
Portuguese Peri-Peri Chicken Livers with Toasted Paozinho
Springbok Carpaccio with Olive Oil, Balsamic Vinegar, Parmesan Shavings & Melba Toast
New Orleans Muffaletta Dip with Toasted Baguette

Course 5
Choose 1 from the selection below
Cobb Salad
Crispy bacon bits, slices of Cajun chicken, avocado, crumbled blue cheese, chopped tomato and slices of boiled egg on a bed of crisp mixed lettuce with a creamy blue cheese dressing
Moroccan Vegetable Couscous with Chickpeas, Feta & Fresh Mint
Mexican Bean Salad with Fried Tortilla Chips
Salad Nicoise
Tuna, Olives, Anchovies, Green Beans, Boiled Egg, New Potatoes, Cucumber, Tomato & Radish with Dijon Mustard Vinaigrette
Greek Village Salad

Course 6
Choose 1 from the selection below
Half Shell Mussels with Cream, Garlic, White Wine & Fresh Coriander
Butterfly Grilled Prawns with Garlic & Lemon
Line Fish Goujons with Tartare Sauce

Course 7
First Main Course
Choose 1 from the selection below
Greek Chicken Souvlaki with Tzatziki & Pita
Portuguese Peri-Peri Chicken Espetada
Buffalo Chicken Wings with Blue Cheese Dip & Celery Sticks
Pulled Pork Tacos with Pico de Gallo, Crema & Lime
Butter Chicken Curry with Basmati Rice & Fresh Coriander
Homemade Chicken Pot Pie in Mini Enamel Cups
Gnocci with Creamy Gorgonzola & Fresh Basil
Sweet & Sour Chicken Stir Fry

Course 8
Palate Cleanser

Course 9
Second Main Course
Choose 1 from the selection below
Spaghetti & Meatballs with Parmesan Shavings
Roosterkoek Lamb Sliders with Cucumber, Tzatziki, Mint Pesto, Feta & Caramelized Onion
Lamb Kofta with Feta & Tzatziki
Black Brioche Beef Sliders with Blue Cheese Sauce, Streaky Bacon, Avocado & Beer Battered Onion Rings
Rare Beef Fillet, Potato Rosti & Mushroom Sauce
Durban Mutton Curry Bunny Chow
Cape Malay Bobotie
Mexican Ground Beef Bowls
Ostrich Fillet Kebabs with Red Wine, Mushrooms, Wild Herbs & Cream

Course 10
Choose 1 from the selection below
South African Blue Veined Cheese with Green Fig Preserve
Biltong & Cream Cheese Truffles
Blue Cheese & Fig Phyllo Parcels
Stilton & Bacon Cheesecake
Chevre Cheesecake with Red Onion Jam
Brie with Fresh Berries & Honey

Course 11
Choose 1 from the selection below
Chocolate Mousse with Whipped Cream
Amarula Malva Pudding with Ultra Mel Custard
Sticky Toffee Pudding
Baked Apple Pudding

Course 12
Choose 1 from the selection below
Oreo Cheesecake Truffles
Melktert Phyllo Parcels
Pasteis de Nata

Minimum 20 guests

Please note that some of the food is cooked and all of the food is assembled on site, access to a fully equipped kitchen facility is therefore essential.

The above mentioned menu will be served by waiters, one course at a time.

At least one waiter per 20 guests is required, waiters will be quoted on separately based on the location of the venue and the duration of service.

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