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SAAB AVITRONICS – 2007 END OF YEAR DINNER
View photos of this event in our photo gallery | Download print version of this page| CLIENT: | SAAB AVITRONICS – CAPRICORN PARK |
| VENUE: | S.A.S. AMATOLA, SIMONSTOWN NAVAL BASE |
| GUEST COUNT: | 160 |
MENU: |
ON THE TABLES |
| Farm-style Bread and liver pate | |
| MENU: | STARTERS SERVED PLATED AT THE TABLES |
Hake and New potato salad Chunks of grilled hake and new baby potatoes dressed in a chili and olive oil dressing | |
| MENU: | MAINS SERVED AS A BUFFET |
Bacon and orange Kingklip Fillet of Kingklip, wrapped in bacon and roasted with orange zest and black pepper. Honey Mustard gammon Roast leg of gammon, rubbed with whole-grain mustard, honey and black pepper. Served with gravy and cranberry sauce. Roast leg of lamb Succulent and tender roast leg of lamb. With gravy and mint sauce. Vegetables Medley of roast vegetables Creamed Spinach Cauliflower and cheese sauce Salads Greek salad Pasta salad Starches Roast potatoes | |
| MENU: | DESSERTS SERVED AS A BUFFET |
Banoffee Pie Layers of Ginger, Toffee and Banana topped with whipped cream. Lemon cheesecake Tarte and creamy fridge cheesecake. Black forest roll Chocolate sponge rolled around whipped cream and black cherries. | |
| MENU: | TEA & COFFEE |
| Ceylon tea and filter coffee. | |
| SERVICE: | Buffet with crockery and full service. |
| EXTRAS: | Supply of everything required for the buffet. |
| DESCRIPTION: | The Business of Catering team arrived on the S.A.S. Amatola at 09h00 on the morning of the 1st of December. The Front of House team awaited various deliveries on the helicopter deck, set up and decorated the entertainment area while the Kitchen team stationed themselves in the Galley – one Deck down – to prepare the food. Guests arrived from 18h00 and plated starters were served from a plating station set up in the Officer’s Mess on the same level as the dining area. While starters were being eaten and cleared, the Main Buffet was set up and guests could help themselves immediately after the speeches and presentations. During service items were replenished from the galley. Desserts were served as a buffet with tea and coffee available after a period of dancing. |
| REFFERENCE: | Lorna Abrahams - Email: lorna.abrahams [at] za.saabgroup.com |
| Telephone number: 021 7099002 | |
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