We were very excited to cater Anton and Amanda’s wedding at Natte Valleij. If you don’t know the venue, it’s nestled at the foot of the Simonsberg and just oozes a yesteryear charm, with its homestead, wine cellars and incredibly lush gardens. The after ceremony food service took advantage of the beautiful surrounds of the garden, and guests enjoyed a harvest table as well as a selection of canapes, our favourite selection being a marinated artichoke, olive tapenade and mint crostini.
Mains were done buffet style and guests helped themselves to a rustically styled spread of food, which included slow roasted pulled lamb, drizzled with a rosemary and red wine jus, and a kale, feta and cranberry stuffed chicken, topped with grated parmesan, accompanied by a selection of sides and salads, including an exotic tomato, mozzarella, roasted pepper, olive and basil salad served with dollops of pesto and sweet balsamic dressing. Being a summer wedding, we elevated all of our sides with and unmistakable freshness; even the roast potatoes were given a zesty kick of citrus.