breakfast fruit platter

Keegan & Matt’s Pat Busch Mountain Reserve Wedding

Keegan and Matt really treated their guests to a feast at Pat Busch Mountain Reserve, a stunning venue nested at the foot of the Langeberg mountains in Robertson. The venue is ideal if you’re looking for a spot where the wedding party can stay over and enjoy the whole weekend. For post ceremony drinks, the guests enjoyed an array of floating canapes. Our favourite for flavour as well as presentation was the grilled aubergine and halloumi rolls topped with an olive tapenade and the gazpacho shots topped with cucumber and a smoked chilli oil. Guests were also given some pre dinner snack to nibble on before and during the speeches, which included bread sticks, rustic baguettes, balsamic and chilli oil, hummus, and homemade pates.

The mains included a family style feast with three meat variations and a selection of scrumptious salads and sides, including a sumac and herb rubbed lamb skewers with yoghurt and dukkha. This combination of warm, smoky and earthy spices, coupled with a fresh dollop of creamy yoghurt created a beautiful contrast of flavour and texture for this lamb dish. With four salads and sides to choose from, guests were spoiled for choice. But a real winner was the roasted beet, chevin and rocket salad, drizzled with a balsamic glaze and sprinkled with toasted nuts and crimson leaves.

We absolutely loved Keegan and Matt’s selection for the dessert, which was also served family style, as opposed to the ever popular sweets table. Each table recieved a delightful platter of honey drizzled koeksisters, fresh fruit pavlovas topped with toasted nuts, mini malva slices with custard and s’mores. After dessert and lots of dancing, the hungry tests needed tucked into a midnight snack of burger sliders.

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comments (1)
  • Amelia Mulder
    10.06.2019 Reply

    Hi, we are having a very small (20 to 30 guests – final numbers will be available on the 26th of June) wedding at a self catering villa on a farm in Tulbagh on the 20th of July (next month). If you are available for this date, we would like to discuss lunch options and cost. Depending on budget we might ask you to also cater for a more informal, smaller dinner (I have in mind something like soup and bread in front of the fireplace! Or a nice curry.) Finally also let us know if you are able to supply a wedding cake, which we would like to be gluten free and vegan.

    The kitchen at the villa is very well stocked with everything you will need, I believe, including two ovens with five gas burners each and three different work stations. Additionally there are two portable braais. There is also enough crockery and cutlery etc. for everyone. There is space for 36 people at about six tables (have to double check the number of tables). We will supply the wine ourselves.

    The wedding will be intimate and relaxed. We would like the food to be rustic but delicious. Your family style catering sounds perfect for what we have in mind. My fiance is Italian (from Sardinia) and a trained chef himself. For him the quality and freshness of the ingredients is most important. Basically we want simple but delicious food. We have some dishes in mind but first want to find out more about your availability and the costs involved. There will be four or so vegan/vegetarians, two being gluten free, so it might make sense to make most of the items gluten free and vegan except for the meat. This to have enough options and avoid cross contamination.
    Our budget for everything is about R400 to R500 per head for everything. If this is unrealistic for what we have highlighted above, please let us know what we should be looking at instead and we will see what we can come up with!

    Thank you in advance!

    Amelia and Paolo

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