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YOU Weddings - - ANJA & JOSUA -

Anja wanted a menu that com­ple­mented the rich dé­cor. They started with wild mushroom ragout on po­lenta with truf­fle oil and roasted red pep­per. The main course was lamb served two ways with baba ganoush, pump­kin frit­ters, roast pota­toes with black olive salt and salad. Dessert was red wine poached pears with dou­ble cream and lemon tart. They de­cided to not have a wed­ding cake. “A cake is quite ex­pen­sive and we felt hav­ing dessert was enough. We spent the money on more bub­bly and good wine!” Anja says.

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