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.