Another beautiful couple celebrated their wedding at Katy’s Palace Bar this past Saturday. Tinia and Dieter tied the knot in front of 75 guests.
The couple decided on a plated starter, a delightful lemon and mint sorbet as a palate cleanser, a plated main course, and a selection of cheese and desserts served on buffet. The starter was perfect for the summer season – parma ham with watermelon slices, a light gorgonzola sauce and garden rocket. The main course was a beef fillet served with a herb béarnaise sauce, crispy shoestring fries and thyme roasted plum tomatoes. The dessert and cheese buffet was setup on the resident piano. Guests’ tastebuds were enticed with wedges of brie, creamy gorgonzola, Emmenthaler and cheddar cheese served with fig preserve, fresh fruit, baguette and a selection of biscuits; slices of the couple’s wedding cake; as well as an assortment of sorbets and ice-creams like mixed berry and black pepper sorbet, and fig and honey sorbet.
The decor was put together by Hire Society.
A job well done by everyone involved and a lovely note from the couple to share their thanks!
From both Tinia and I, we would like to thank you for making our wedding so super special. You guys really showed people how it’s done. Thank you for being brilliant!
We got so many compliments.
We are off till 21 March whereafter we will be sure to settle any outstanding amounts.
Love you all!
Dieter and Tinia Halfar
Last night one of the leading banks in South Africa hosted a management dinner at the Sir James van der Merwe venue in Sandton. There were 28 guests in total and the decor was kept classy and minimalist considering the corporate nature of the event.
The guests enjoyed pass-around canapés on arrival in the form of prawn wonton lollipop skewers with a coriander and sweet chilli sauce, beef fillet skewers with an Argentinian chimichurri dipping relish, as well as brie and fig spring rolls.
A plated dinner menu was served including a starter of smoked salmon trout on a warm potato cake served with dill crème fraiche and topped with lemon, black pepper, caviar pearls and micro herbs. For the main course there was an option between a crispy duck leg with gingered sweet potato, fine green beans and black cherry jus, or a rolled shoulder of lamb stuffed with garlic and rosemary and served with a red win jus, crushed potatoes and cinnamon-glazed pumpkin fingers. To finish off this gastronomic menu, we served a chocolate torte with vanilla bean mascarpone, candied orange and fresh seasonal berries. A divine vegetarian starter and main course was available for those guests with dietary requirements.
The decor was handled by the team at Hire Society and we just love how simple yet striking the decor was.
This past Saturday, 8 February, we celebrated the special union of Freya and Nick with 100 of their family and closest friends.
The ceremony was held at Beechwood Gardens in Hyde Park. The decor was simple yet complimented the natural surroundings beautifully.
Prior to the ceremony, homemade lemonade was served in Consol jars with colourful straws on a gorgeous French table.
Canapés were served on plain white serving trays complimented with fresh flowers. Snacks included prawn wontons with wasabi mayonnaise; mini Yorkshire puddings with rare roast beef, cornichons and horseradish creme; grilled asparagus spears wrapped in prosciutto with a lemon aioli; and crostini topped with goats cheese, rocket and fresh fig. Assorted macaroons and mini Eaton messes served in shot glasses were also available.
The guests then made their way over to Katy’s Palace Bar for the reception celebration.
Supper canapés and casual party food were served once everyone had arrived. There was fish and chips served in paper cones, baby beef burgers with red onion relish and Emmenthaler cheese, baby chicken prego rolls with perinaise, baby chicken and leek pies, and bowls of Thai vegetable curry with jasmine rice.
For those guests with a bit of a sweet tooth, simple chocolate cake pops were “planted” in green grass.
This past Sunday we assisted with a very special celebration, an 80th birthday luncheon. It was held at a private home for 44 guests. We kept the decor very simple and stylish by choosing plain white with black accents and bright summery flowers.
The lunch included a mezze starter served to the table of assorted dips, wooden boards of proscuitto, salami and smoked sliced chorizo, mini pita pockets, deep fried halloumi fingers and a host of other scrumptious dishes. The main course was setup on a buffet and included sliced rare fillet, sliced glazed gamon, butternut wedges, fresh salads, and garlic and rosemary roasted baby potatoes. For the final course, we setup a selection of cheese and accompaniments like biscuits, fruit and preserves, as well as cheesecakes topped with gooseberries.
We received the most wonderful thank you note this past Monday which really made us smile. A job well done!
A very big thank you to you and your superb staff for the exquisite Sunday lunch that you catered for my father’s 80th birthday on Sunday. He was quite overwhelmed by the whole thing but thoroughly enjoyed every moment. He says it was one of the best days of his life.
Everything was organised too beautifully. It is seldom that what is promised is delivered, but you did it. The tables were gorgeous, the food absolutely scrumptious and the service from your staff so very warm and professional. My guests are still exclaiming over the outstanding service. What a lovely team!
With fondest regards from a very grateful and delighted