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SAIPEM 3000 – SHORE SIDE CATERING
View photos of this event in our photo gallery | Download print version of this page| VENUE: | STURROCK DRY DOCK – CAPE TOWN HARBOUR |
| GUEST COUNT: | 150 |
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BREAKFASTS |
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Eggs – Scrambled / Fried or Omelet Sausage – Beef / chicken Rice | |
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LUNCHES |
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Rice Stock based soup – Beef and Tomato / Chicken chilli and noodle / Vegetable broth with courgettes / Mexican corn soup. Pasta dish – Tomato sauce / frutti di mare / Garlic sauce / bolognaise / tomato and clam Main Fish dish – Hake with tomato and olives / fried Mackerel / Curried swordfish / fried calamari Main meat dish – Spicy Chicken / Chicken breast Cacciatore / grilled pork chops / Roast pork Vegetables – Green beans / Sweet Carrots / Peas / Sweetcorn / Roast potatoes | |
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DINNERS |
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Rice Thick soup – Pea and Ham / Chickpea / Leek and potato / cream of tomato / Onion and cumin Pasta dish – Tomato sauce / frutti di mare / Garlic sauce / bolognaise / tomato and clam Main dish - Two items - Roast lamb / Roast beef / Greek lamb / braised silverside / grilled sirloin / roast chicken / Zampone(stuffed pork trotters) / Gammon / Beef goulash / Lamb curry / Pork stew Vegetables – Green beans / Sweet Carrots / Peas / Sweetcorn / Roast potatoes | |
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ADDITIONAL COLD BUFFET AT LUNCH AND DINNER |
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Salads - Tomato salad / Onion salad / cucumber salad / rice salad / pasta salad Sliced cold meat – One cold meat per meal Bread – An assortment of breads Cold preserves – Pickled Beetroot / pickled vegetables / olives / chili oil / jam / marmalade / honey Hot beverage – Tea / coffee / hot chocolate Cold Beverage – Orange juice / milk / mineral water / coke / fanta | |
| SERVICE: | Hot and cold buffet with service staff. |
| DESCRIPTION: | As the vessel’s galley and canteen were being renovated we were required to set up a canteen to seat 150 people in a marquee and a complete kitchen with scullery in two containers. As the vessel operates on 24 hours a day, we required two teams of staff to man the day and night shifts. We provided 3 meals for the day shift and 3 meals for the night shift for a period of 18 days. |
| REFFERENCES: | Gojko Grubic – Email: campboss.s3000 [at] saipem.eni.it |
| Derek Berry – Email: derek.berry [at] gacworld.com | |
| Reference letter [JPG 791KB] or Reference letter [PDF 137KB] | |
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