HEART WORX - MENUS 2021:VENUE - HET VLOCK CASTEEL - My I Do'z | SA's Biggest Wedding ...
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HEART WORX
MENUS 2021:VENUE – HET VLOCK
CASTEEL
FLOATING CANAPES, served by waiters
Choose at least 4 or 5 pp [or as many as you wish] @ R13 each for plated and buffet
style menus
o Biltong truffles with handmade rosemary and parmesan crackers
o Lamb curry bunny chow/ vetkoekie
o Wraps with tikka chicken pineapple and lettuce
o Sticky pork riblets
o Different skewers such as:
o Parma ham, melon and fresh figs[seasonal],
o Basil marinated chicken and pesto,
o Spicy petite meat balls and peppadew,
o Lamb koftas with tzatziki,
o Chicken kebabs with a satay or herb and citrus mayo or basil mayo
o Caprese salad [tomato, mozzarella, olives] with a balsamic glaze and basil pesto
o Seasonal fruit with a honey and lavender dip
o Camembert, strawberry, olives with balsamic glaze
o Watermelon, feta, olives, fresh basil
o Strawberries, castor sugar dipped in vodka
o Mini boeries served with gourmet smoortjie
o Petite puff pastry squares with different toppings such as grilled rosa tomatoes, feta
and basil pesto; or smoked salmon, cream cheese and dill; or green fig preserve, brie
For more information contact, Linda Bruyns Tel [021] 873 2350 Cell [082] 647 8131 Email linka@telkomsa.net
Wellington, 7655
and sweet chilli dressing; or grilled beef fillet and red onion marmalade [Choose 1 or a
combination or as you wish]
o Small savoury tartlets with different fillings such as bacon and ham or spinach and feta
or caramelised onion and goats cheese
o Different chipolatas [small sausages] served with homemade sweet mustard sauce or
Vietnamese style with a sticky dressing and sesame seeds
o Spring rolls or samosas with sweet chilli dipping sauce or fruity mango chutney
o Char grilled prawns with a lime and dill mayo or creamy coconut sauce [R10 pp extra]
o Steak strips served with chips and a dipping sauce
o Elegant cones with sliced biltong, droewors, mixed nuts and dried mango and cranberry [R10
pp extra]
o Grilled beef fillet on bruschetta with parmesan slivers, caramelised onion and balsamic glaze
o Gourmet soups such as butternut and apple, potato and leek, creamy biltong and brandy,
mushroom and port, tomato and basil served in white espresso cups [Served hot in winter,
cold versions available in summer]
o Petite hamburgers or sliders: Pulled pork with shredded pickled cabbage/ lamb with fresh
herbs
o Vetkoekies with homemade jams, grated cheese .
o Roosterkoekies with farm churned butter and homemade preserves, grated Gouda cheese
[R5 pp extra]
o Plankie vleis consisting of fillet with red onion marmalade, pesto and rocket, served on
wooden boards[ R10 pp extra]
OTHER OPTIONS TO CONSIDER FOR CANAPEES
O Flat breads with mezze style toppings such as olives, hummus, sundried tomatoes, beef strips,
mozzarella, pestos etc [R50 pp]
o Festive Harvest table with artisan style bread, crackers, Boland cheeses, preserves, fresh
seasonal fruit, dips, olives [R70 pp]
o Mediterranean platters with cold meats such as peppered beef, Parma ham, salami, cheeses,
olives, spicy nuts, hummus, onion marmalade, ciabatta bread, bread sticks, marinated vegetables [
R80 pp]
o Freshly baked ciabatta bread with olive oil, balsamic vinegar, olives, dukka and 2 types of Huguenot
cheeses [R50 pp]
o Graze boxes for each guest with the same ingredients as Harvest or Med table: R50 pp
o Platters with fresh country vegetables and fruit, served with dips such as hummus, pesto, tzatziki
[R40 pp]
Stations such as:
o Roosterkoek with jams and spreads [R40 pp]
o Potato wedges with a variety of dipping sauces such as aioli, green goddess herb sauce,
homemade mustard, tartare, herb mayo [R30 pp]
o Slider bar with homemade patties, pulled lamb or pork, caramelised onions, cheese wild rocket,
colie slaw [R40 pp]
o Taco bar with chilli con carne mince, taco shells, sour cream, fresh coriander [R50 pp]
o Pizza bar, building your own pizza with cheeses, bacon, ham, mushrooms, biltong, pesto, etc [R60
pp]
NOTE:
For more information contact, Linda Bruyns Tel [021] 873 2350 Cell [082] 647 8131 Email linka@telkomsa.net
Wellington, 7655
The starter as such cannot be served as canapes. It is just what it is, something
small and light before the main course. Canapes should keep guests
entertained for at least 2 hours while photos are taken and it should be filling
for a hungry crowd that time of day.
A. PLATED
Menu 1
Starter:
Savoury crumpets topped with smoked salmon, finished with a champagne mayo, caviar and fresh
herbs
OR
Platters for each table consisting of handmade breads served with butter, biltong, green fig
preserve, olives and gouda and Brie cheese
Main course:
[Men ] Marinated beef fillet, grilled to perfection, served with a sauce of your choice [port,
mushroom and brandy; pepper]
[Women] Chicken breast stuffed with spinach and ricotta
[Choice is optional]
accompanied by a creamy potato dauphinoise, a medley of grilled baby vegetables and syrupy
pumpkin fritters
Dessert:
Dark chocolate creme brulee or chocolate brownie with ice cream and a Bar one choc and liquor
sauce
R 285 pp
Menu 2
Starter:
Biltong, summer berries, croutons and parmesan slivers served on a bed of baby leaves with a
dried fig vinaigrette or balsamic glaze
Main course:
Slow roasted lamb shank served with creamy potato bake; OR mustard infused mash; OR
crushed baby potatoes and spinach; served with grilled seasonal vegetables and pumpkin fritters
with cranberries
Dessert:
Love is Sweet dessert table with a selection of decadent desserts such as a rich chocolate
mousse; meringue pavlova with fresh fruit; New York style cheese cake; fresh fruit platters and
full cream ice cream
Price: R 300 pp
For more information contact, Linda Bruyns Tel [021] 873 2350 Cell [082] 647 8131 Email linka@telkomsa.net
Wellington, 7655
Menu 3
Starter:
Perfectly oven - baked bacon, ham and cheese tartlets with a balsamic glaze, topped with dressed
baby herbs and balsamic swirls
Main course:
Pepper crusted fillet of beef with a creamy mushroom and port sauce or sauce of your choice
Duo of potato - crispy potato wedges and potato in phyllo
Seasonal vegetables with fresh herbs
Dessert:
Individually baked vanilla cheesecake with a berry and liquor coulis
Price: R270 pp
Menu 4
Starter:
Bread to be served to each table – Handmade bread with biltong mousse, ciabatta with sundried
tomato pesto and cheese, mealie bread with flavoured butter
Main Course:
Grilled Norwegian salmon with a champagne and butter sauce served with asparagus and baby
potatoes
OR
Rock salt crusted rack of lamb with a rosemary and garlic jus served with parmesan crushed
potatoes and seasonal vegetables [Choose 1 option]
Dessert:
Decadent chocolate tart served with cinnamon cream or spiced dark choc sauce
OR
Flavoured crème brulee
OR
Brownie trifle with a shot of liqueur
[Choose 1 option]
Price: R320 pp
OTHER EXCITING OPTIONS TO INCORPORATE AS PART OF PLATED
OR BUFFET STYLE MENUS
o Salad deli with a selection of fresh salads such as Caesar, Caprese, Greek, avocado,
strawberries and caramelised nuts, couscous salad with dried apricots, almonds and
cranberries, bowls of olives, feta, etc, and a selection of gourmet dressings [R60 pp]
o Cheese boards with a selection of cheeses, crackers, freshly baked breads, biltong, homemade
preserves, fresh seasonal fruits, to be served instead of canapes, or before/as dessert or to
enjoy as late night snack [R40 – R60 pp]
o Bread, spreads and a choice of 3 soups [ R50 pp]
o A sorbet of your choice to be served before main course to clean the palate eg. strawberry and
chardonnay; honey, lime and ginger; etc [R20 pp]
o Platters or beautiful cake stands with sweet treats served on each table [ 4 - 5 treats pp, R60
pp]
o Candy bar [Price depending, R40 pp]
For more information contact, Linda Bruyns Tel [021] 873 2350 Cell [082] 647 8131 Email linka@telkomsa.net
Wellington, 7655
o Cheeses used to create a gorgeous wedding cake served on silver stand, wine barrel or vintage
stand, presented with fresh fruit/ flowers/ preserves and nuts/cake topper of your choice - can
be served as part of canapes [Price on request, depending on cheeses used]
o Groom’s cake – different cheeses assembled to form a cake, with crackers, nuts, preserves,
served as late night snack [Price depending on type of cheeses used, usually between R3500
– R4000]
o Late night snacks such as mini hotdogs/boeries, mini hamburgers, gourmet pizzas, gooey
Emmenthaler toasties, flavoured popcorn, mini magnums, Dom Pedros, French style Fries with
dipping sauces [Price depending on choice, usually R30 per option for 50 % of the guests.]
o Coffee bar/truck [Price on request]
o Ice cream machine serving sumptuous soft serve with flake or toppings [Price on request]
o Popcorn machine serving flavoured popcorn R600
o Oyster King [to form part of canapes] [Price on request]
o Charcuterie deli [Price on request]
B. BUFFET STYLE MENUS
Menu 1
Starter: [Plated]
Antipasti platter [served on small wooden boards] consisting of bruschetta, Brie, matured cheddar,
olives, salami, pastrami, onion marmalade, rocket
Main Course:
Slow roasted leg of lamb with a Merlot and rosemary jus
Chicken Cordon Bleu with feta and peppadew or traditional home style chicken pie
Smoked pork neck with apples poached in red wine /dried fruit/tangy homemade mustard sauce
Savoury rice
Crispy roasted potatoes
Pumpkin and butternut fritters with a honey and vanilla syrup
Broccoli, bacon and cheese salad or grilled vegetables
Dessert:
Deconstructed malva pudding served with a salted caramel sauce and ice cream [winter]
Ice cream bar with a variety of sauces [chocolate and fudge] and toppings [caramel popcorn, fresh
berries, mini meringues, mini marshmallows, fudge] [summer]
Price: R290 pp
MENU 2
Starter:
Bread platter with sour dough bread, traditional vetkoekies, butter, green fig preserve and
camembert cheese
Main course:
Greek style leg of lamb with pearl onions and fresh herbs
Homemade chicken pie with a mushroom sauce
Savoury and basmati rice
New potatoes with parsley butter and garlic or roasted potato wedges
Broccoli, bacon and feta salad
For more information contact, Linda Bruyns Tel [021] 873 2350 Cell [082] 647 8131 Email linka@telkomsa.net
Wellington, 7655
Butternut and honey bake with nuts and cinnamon topping
Dessert:
Small treats such as koeksisters, amarula fudge, rice crispie treats, brownies, petite cheesecakes
Price: R270 pp
Menu 3 [Winter]
Starter:
Cape Malay; or Thai butternut soup; or creamy mushroom and port soup [choose 1] , served with
freshly baked bread
Main course:
Slow roasted leg of lamb with a red wine and rosemary sauce and mint jelly
Chicken Cordon Bleu with a feta and peppadew topping
Lamb/Venison/Beef pie with a creamy mushroom sauce
Savoury rice
Roasted potato wedges
Sweet potato with an orange and butter sauce or pumpkin tart with a caramel sauce or pumpkin
fritters
Green bean and bacon casserole or broccoli and cauliflower bake with 3 cheeses
Dessert:
Pancake bar with cinnamon sugar, milk tart filling, bananas and caramel, fresh fruit and cream,
chocolate sauce
Price: R290 pp
Menu 4 [Summer]
Starter:
Bruschetta with grilled rosa tomatoes, feta and basil pesto creme on a bed of leaves
OR
Rustic flatbread topped with carpaccio [ostrich or springbok/kudu] with cream cheese, fresh figs,
and a pinotage infused balsamic jus
Main:
Slow roasted leg of lamb with a choice of mint or pepper and brandy sauce
Rolled, deboned chicken with a cheese stuffing
Roasted pork neck with an apple and marmalade sauce
Baby potato salad
Grilled vegetable and pasta salad
Summer salad with asparagus, mange tout peas, cranberries, nuts, and a pomegranate dressing
Dessert
Meringue pavlova with vanilla infused whipped cream ice cream and summer berries
Price: R290 pp
Menu 5
Starter:
For more information contact, Linda Bruyns Tel [021] 873 2350 Cell [082] 647 8131 Email linka@telkomsa.net
Wellington, 7655
Antipasti platters presented on each table, consisting of a selection of cold meats, olives,
cheeses, preserves and ciabatta bread or small antipasto boards served to each guest
Main course:
Roast pork with dried fruit and balsamic baby onions
Provencal chicken dish with olives , white wine and sundried tomatoes
Couscous or Basmati rice or Savoury rice
Crispy roasted potatoes or creamy potato bake or creamy parmesan mash
Grilled seasonal vegetables
Caprese salad on a bed of fresh baby leaves with basil pesto
Dessert:
Yummy baked chocolate cheesecake with a liqueur sauce and praline slivers
Price:R270 pp
C. FEAST / BUFFET TO THE TABLE/FAMILY STYLE
Menu 1
Starter:
Artisan style bread with Boland cheeses, biltong pate, preserves, fresh fruits
Main Course:
Mezze style platters presented on large platters or wooden boards on each table. Each platter
serves 10 guests.
Roasted peppered fillet of beef with a Bernaisse sauce
Prego chicken skewers or grilled chicken breasts stuffed with bacon, ricotta and red onion
Grilled salmon trout fillets topped with dried cranberries, pine nuts and Italian parsley
Mediterranean baby potato salad
Char grilled pear or nectarine or avocado on a bed of leaves with camembert , honey roasted
nuts and a whole grain mustard dressing
Deconstructed Caprese salad
Dessert
Mini Dom Pedros, mini magnums, floating/served by waiters
Price: R300 pp
Menu 2
Starter:
Seafood terrine with a lemon tartar
OR
Springbok carpaccio with rocket, parmesan slivers and balsamic glaze
served with herby bread sticks or sourdough bread on mini wooden boards
Main course: [Served on large wooden serving boards to each table]
Succulent lamb shanks cooked in red wine and fresh herbs, served on a bed of mash or crushed
baby potatoes and grilled seasonal baby vegetables
Dessert:
Mini jars displayed according to your ‘theme’/look: Chocolate mousse, cheesecake, crème
brulee, peppermint crisp, lemon meringue
For more information contact, Linda Bruyns Tel [021] 873 2350 Cell [082] 647 8131 Email linka@telkomsa.net
Wellington, 7655
Price pp: R300 pp
SALADS:
o Caprese with mozzarella, tomato and basil
o Fresh garden salad with organic leaves, feta, olives and Het Vlock Casteel gourmet dressings
o Roasted beetroot, butternut, feta, rocket and cranberries/pumpkin seeds and balsamic glaze
o Couscous with nuts, pomegranates, coriander, feta
o Broccoli salad with bacon, cheddar cheese nuts and a mayo and sour cream dressing
o Grilled vegetable with feta and fresh herbs
o Watermelon with feta red onion, rocket [seasonal]
o Bean salad with baby peas, French style beans, bacon, sundried tomato
o Mediterranean pasta salad
o Caesar salad with boiled egg, parmesan, croutons and nuts
R30 pp per salad choice
Kiddies Meals [Main course]
Only available with plated mains for adults
Only for kids under 12 years. Above 12 years are treated as adults
Kids under 3 years: Parents may bring their own food. No food available before allocated dinner time.
Chicken cordon blue with chips
Beef burger with chips and tomato ketch up
Boerewors roll with wedges and tomato ketchup
Pizza slices with chippies
Chicken nuggets with chippies
Toasted ham and cheese with chippies
R60 per kid
COFFEE & TEA STATION
Filter coffee and tea, self service
o Served after main meal till 11 pm
R500
o Served on the deck with canapes/predrinks and after main meal till 11 pm
R800
o Served throughout the day
R1 000
LATE NIGHT SNACKS
Served at 23h30 latest for 50 % of the guests
o Gourmet pizza slices
o Cheese and ham toasties
o Plankie vleis [sirloin or filet] with a sauce and chippies
o Small boeries with a gourmet smoortjie
o Mini magnums [summer]
o Fried chippies with different dipping sauces
o Springrolls and samoesas with a chilli coriander dipping sauce
o Cheeses, fruits, preserves and savoury biscuits served on wooden platters
R40 pp
For more information contact, Linda Bruyns Tel [021] 873 2350 Cell [082] 647 8131 Email linka@telkomsa.net
Wellington, 7655
[All the above menus are suggestions. You can also compile your own menu /
combine menus and then ask for a quote on the chosen menu]
OTHER IDEAS/MENUS TO CREATE A WEDDING DAY TO
REMEMBER:
o High Tea
o Picnic style menu with hampers or baskets
o Breakfast or brunch
o Food market or food stalls
o Farm style menus
o Snack style menu
o Food and wine pairing
o Tapas style food
o Bowl food
o Cheese platters instead of dessert
o Cheesecake table for dessert with different types of cheesecakes
All the above ideas to be planned and discussed with the caterer.
TERMS AND CONDITIONS
1. Please remember that prices on these menus are just for 2021. There will possibly be an increase
in the prices if you plan to get married in 2022. A final quote can only be done 6 months before the
time
2. All prices include VAT.
3. If different main options are chosen to be served plated to each guest, an extra R20 pp will be
charged. A detailed seating plan will be needed for serving the food.
For more information contact, Linda Bruyns Tel [021] 873 2350 Cell [082] 647 8131 Email linka@telkomsa.net
Wellington, 7655
4. A service fee of R15 pp should be added to all menu prices for using of the kitchen facilities..
5. If the wedding cake is served as dessert, a fee of R10 pp will be charged.
6. Waiters - rate of R100 per hour for 7 hours per waiter - 1 waiter per 15 – 20 guests, depending on
style/ type of function.
7. FINAL head count should be made available at least 14 days before the function, an invoice will
then be sent which should be paid at least 10 days before the date of function. The service
providers such as the DJ, photographer and 2nd shooter , videographer, coordinators, should be
included in guest total.NO decrease in number of guests will be allowed after confirmation date [14
days before the time]
8. Flowers/decorations/decoration items, tablecloths for buffet tables, dessert and coffee tables
must be provided by you. Ask caterer/ venue for more information.
9. Buffet menus: A buffet menu is a buffet style main course not “an eat as much as you like buffet”.
The buffet will be broken down 90 min after setup.
10. Children eating from buffet: 10 years and younger – half price. 4 years and younger: free
9. We do not do Halal or Kosher meals. It will be your responsibility to arrange this with a
Halal/Kosher certified catering company. We will gladly serve the food, at a handling fee of R20 pp.
11. Catering for special dietary requirements/individual requirements such as vegetarian, vegan,
gluten – intolerant, etc. can be arranged with caterer. They will be charged the same price as rest
of guests.
12. Menu options/ tailor made menus suited to your preference and budget can be discussed with
caterer.
13. No outsourcing [when own food is brought in] of products /food allowed to ensure high quality is
maintained at all times.
14. No take – away of food allowed. All left over food remains the property of the caterer. Leftover
food are handed out to staff and our local shelter. Food not suitable for human consumption such as
bones go to our local Dog and Cat Rescue.
15. Certain ingredients are seasonal and as we try to keep our ecological footprint as light as possible,
we try to use only local produce and not any imported products.
16. Tastings are not included in our price but can be arranged with caterer.
A fee of R600 per person is charged, minimum of 2 and max 6 persons allowed.
Tastings will only be available from Mon to Wed.
To be tasted per tasting:, 2 starters, 2 mains and 2 desserts. [If you prefer to not taste all of these,
the price stays the same.]
Your choice of food to be tasted should be made available at least 2 weeks before the tasting.
YOUR SATISFACTION IS MY BEST BUSINESS CARD
For more information contact, Linda Bruyns Tel [021] 873 2350 Cell [082] 647 8131 Email linka@telkomsa.net
Wellington, 7655PLEASE DO NOT HESITATE TO CONTACT ME IF YOUR HAVE ANY QUESTIONS REGARDING THE
ABOVE MENU OR TERMS & CONDITIONS
For more information contact, Linda Bruyns Tel [021] 873 2350 Cell [082] 647 8131 Email linka@telkomsa.net
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