1
2014/15 MENU PACK AFRICA’S LEADING CONVENTION CENTRE
+27 (0)31 360 1000 [email protected] www.icc.co.za @DurbanICC
CONVENTION CENTRE
Durban ICC Menu Pack
2015-2016Culinary Experience
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AFRICA’S LEADING CONVENTION CENTRE
TableOf ContentsBreakfast Menus (07h00-11h00)Standing Breakfast R125.00 Page 5Full English – Bu� et R155.00 Page 5Full English – Served To The Table R155.00 Page 5Durban ICC Sunrise Breakfast R155.00 Page 5- Served To The Table
Breakfast Package Menus(07h00-11h00)Full English – Bu� et R250.00 Page 6Full English – Served To The Table R250.00 Page 6
Refreshment Break R35.00 Page 7
Cocktail Menus (17h00-19h00)Menu 1 R150.00 Page 8Menu 2 R170.00 Page 8
Lunch Buffet Menus(12h00-16h00)Seated Menu (Includes Surcharge) R195.00 Page 9Standing Menu R165.00 Page 11
Dinner Menus(Duration: 6 Hours)Bu� et Menu R265.00 Page 13Plated Menu R255.00 - R325.00 Page 15
Day Delegate PackagesSeated Day Delegate Lunch Menu R480.00 Page 17Standing Day Delegate Finger Page 19Fork Lunch Menu
Full Day Delegate Package R420.00
Half Day Delegate Package R390.00
All menus are priced per delegate
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AFRICA’S LEADING CONVENTION CENTRE
Private Event PackagesDuration 6 hoursPrivate Events Package 1 R370.00 Page 22Private Events Package 2 (Vegetarian) R370.00 Page 24
Matric Dance Package 1 R370.00 Page 26Matric Dance Package 2 R270.00 Page 29
Interactive Bu� et Package R320.00 Page 30
Fig Tree Or Court Yard Braai MenusBraai Menu 1 R165.00 Page 31Braai Menu 2 R220.00 Page 31
Lunch And Snack Box Menus Option 1 R85.00 Page 32Option 2 R105.00 Page 32
Crew MenusMenu 1 R85.00 Page 33Menu 2 R105.00 Page 33
Ethnic Lunch Menu (Seated)Day Delegate Package R480.00 Page 34Page 34
Table Of ContentsContinued
All menus are priced per delegate
3
Menu Choice Menu choices are not limited to the contents of this Menu Pack,
thus we would be delighted to provide a quotation for any
special request.
Food Safety The Durban ICC is HACCP and ISO 22000 certifi ed and
adheres to the highest International food safety requirements.
This involves consistent training and auditing of the food safety
system to see where improvements can be made and to ensure
we never become complacent.
Catering RightsThe Durban International Convention Centre retains the right to
provide all catering on its premises.
Beverages may be brought onto the premises with prior
approval and payment of the relevant service or corkage
charge.
Menu PricingPlease note that all menus are based on 50 guests or more.
Private Event menus are based on a minimum of 300 guests.
Menu TastingMenu tastings assist the client with the most appropriate menu
choice for their events with the opportunity to demonstrate
culinary excellence for banquets of 500 people or more.
Menu tastings for fi nal numbers less than 500 people will be
charged at menu price per person.
Indian Regional Cuisine The Indian Specialist Chef and crew are able to prepare food to
perfection from any region you may prefer, for example North or
South India.
Public Catering Interval times and profi le of the event are needed for
catering purposes.
No outside caterers and sharing of revenue permitted
at the Durban ICC.
The chef will advise if public catering is to be provided.
Menu selection subject to the profi le of the event.
Serving times at the discretion of the Durban ICC.
Childrens Pricing Policy Children under 12 years of age will
be charged 50% of the menu charge.
GeneralCatering Information
AFRICA’S LEADING CONVENTION CENTRE
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Breakfast Package 07h00-11h00
Day Delegate Package 08h00-17h00
Half Day Package
08h00–13h00
or 12h00–17h00
Private Events Package Duration 6 hours
Lunch 12h00-16h00
Cocktail 17h00-19h00
Dinner / Banquet 18h00-24h00
Service Times
12h00-16h00
17h00-19h00
18h00-24h00
AFRICA’S LEADING CONVENTION CENTRE
Special Dietary Suggestions It is the Durban ICC Culinary Team’s desire that all guests be
well catered for when they visit us.
Our Chefs are happy to supply alternative meals for people
with special dietary requirements, but advance notifi cation is
essential and an additional charge may be incurred.
Special diets, such as low salt, salt free, low cholesterol, gluten
free, vegan, Kosher and Halaal can be arranged, and if you
have any other dietary requirements, please do not hesitate to
discuss them with us. Additional costs will be levied.
Catering TimesFood cannot be left out to stand for longer than 2 hours.
Starters, mains and desserts are served simultaneously for
bu� et menus only and cannot be served at di� erent times.
For dinner functions the main course will be served before
22h00.
As a guideline, allow 20 minutes for starters, 45 minutes for
main course and 20 minutes for dessert (serving and eating).
Allergens Please note that meals prepared at the Durban ICC may contain
the following allergens:
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
5
BreakfastMenus
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
Standing Breakfast Menu R125.00 pp
Cold SelectionCrunchy granola with vanilla yoghurt accompanied with berry
and fresh seasonal fruit salsa shots
Chocolate and apple fl avoured mini donuts dusted in
cinnamon sugar
Seasonal fresh fruit skewer with berry couli
Blueberry pancake stack with fresh cream and maple syrup
Hot SelectionSpiced lamb sausage and cherry tomato skewer
Homemade bacon/macon and egg bunny chow
Chickpea and corn fi lled money bag
Coconut coated salmon fritter
Full English Menu R155.00 pp
Buffet Or Served To The Table
Selection of fruit and plain yoghurts
Selection of cereals and muesli
Sliced fresh seasonal fruit
Toast, mu� ns, croissants and breakfast pastries served
with jam, marmalade, honey and butter
Breakfast potatoes
Grilled plum tomatoes
Herb grilled button mushrooms
Choice of crispy bacon or beef Macon
Creamy scrambled eggs with fresh chives
Choice of sausage (lamb, chicken, beef or pork)
Braised baked beans
Durban ICC Sunrise Breakfast R155.00 pp
Menu Served To The TableStarter pre-set on the table Crunchy granola and honey baked shell fi lled with vanilla
yoghurt accompanied with berry and seasonal fruit salsa
Served to the centre of the table on a Lazy SusanDurban ICC rustic bread basket served with fresh baked rye
bread, mini health loaves and brioche
Selection of preserves and butter
Seasonal fresh fruit skewer with berry coulis
Chocolate and apple fl avoured mini donuts dusted in
cinnamon sugar
Blueberry pancake stack with fresh cream and maple syrup
Pastry chef’s selection of homemade croissants
MainCrispy potato basket fi lled with poached egg on a bed of
sautéed wild mushroom and baby spinach accompanied by a
spiced lamb sausage and cherry tomato skewer
Vegetarian optionCrispy potato basket fi lled with butternut and chickpea’s
ragout on a bed of sautéed wild mushroom and baby spinach
accompanied by a spiced vegetable skewer
Warm toast served to the table
Available with the Full English Menu and Durban ICC Sunrise breakfast: Your choice of 2 fresh fruit juices:Apple, apple & cranberry, granadilla,
grapefruit, orange, mango & orange
or tropical cocktail
All breakfasts are served with selection of house
teas and co� ee
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
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BreakfastPackage Menu
Full English Buffet Or Served To The Table Cold SelectionYour choice of 2 fresh fruit juices (apple, apple & cranberry,
granadilla, grape fruit, orange, mango & orange or tropical
cocktail)
Selection of fruit and plain yoghurts
Selection of cereals and muesli
Sliced fresh seasonal fruit
Toast, croissants, mu� ns and breakfast pastries served with
jam, marmalade, honey and butter
Hot SelectionBreakfast potatoes
Grilled plum tomatoes
Herb grilled button mushrooms
Choice of crispy bacon or beef Macon
Creamy scrambled eggs with fresh chives
Choice of sausage (lamb, chicken, beef or pork)
Braised baked beans
Additional Fresh Fruit JuiceAvailable in 1.5l only
Subject to availability
All juice orders must be received at least two days prior
to the event
Apple R55.00
Apple and Cranberry R55.00
Carrot and Orange R65.00
Carrot and Pineapple R85.00
Cranberry R75.00
Granadilla R55.00
Grapefruit R55.00
Litchi R65.00
Mango R65.00
Mango and Orange R55.00
Orange R55.00
Pineapple R55.00
Pink Lemonade R60.00
Red Grape R60.00
Strawberry R70.00
Tropical Cocktail R55.00
CostR250.00 per delegate (VAT included)
Duration: 07h00-11h00
Venue ServicesMain venue suitable for number of guests
Welcome tea/co� ee
Full plated or bu� et English breakfast
1 Flipchart and stand with 2 primary colour marker pens
Customised electronic and directional signage
Reception table
No technical included
Complimentary WiFi available
Secure undercover on-site parking on a
fi rst-come-fi rst-serve basis
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
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Seasonal Whole Fruit Bowl R155.00
Dry Snacks R250.00
Cookie Jar R175.00
Sandwich Platter R280.00
Indezi Cheese Board R275.00
African Hot Snack Platter R510.00
Vegetarian Hot Snack Platter R360.00
Pastry Platter R300.00
Anti-Pasto Platter R340.00
Sushi (48 Piece) (3 Days Lead Time) R550.00
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
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CocktailMenu
From 17h00-19h00Dry Snacks Only R55.00
Selection of mixed nuts, dry wors, biltong, pretzels and crisps
Menu 1: Choose 5 Cold & 5 Hot R150.00
Menu 2: Choose 7 Cold & 7 Hot R170.00
Cold SelectionMozzarella, pesto and tomato bruschetta
Parmesan tartlet fi lled with Gorgonzola cream and caramelized
red onions
Roast beef, Camembert with dried cranberries on olive bread
Savory mini scones with smoked mackerel and orange glaze
Oak smoked duck with mango salsa
Thai prawn sautéed with a teriyaki glaze
Thai chicken quenelles on olive bread
Asian vegetable wrap
Smoked salmon and guacamole on crispy potato chip
Cherry tomato, artichoke hearts and basil skewer
Pink peppercorn chicken liver parfait with Melba toast
Smoked salmon trout with quail egg and Tobiko caviar
Gorgonzola, fi g and prosciutto on toasted bruschetta
Hawaiian coconut shrimps served with gazpacho dipping sauce
Seafood cocktail with chi� on and lettuce served in a shot glass
Smoked salmon on potato rosti with dill cream cheese
Sweet chilli prawns served in a shooter glass
Assorted vegetarian bruschetta
Assorted sushi and maki rolls (An Additional R25.00 pp)
Oysters in half shells with traditional condiments
(An Additional R25.00 pp)
Hot SelectionCocktail samoosa with peach chutney
Traditional bean bunny chows
Sweet potato and goat cheese samoosa with chilli coriander
dip
Creamy mushroom vol-au-vent
Spicy julienne vegetables in phyllo lupine
Paneer chutney in roti wraps
Masala Alu-Dosa
Sweet and sour pumpkin puris
Assorted mini pies
Asparagus and feta cheese tartlet
Peri-peri chicken wings
Chicken satay with Thai coconut sauce
Selection of Durban-style mini bunny chows
Mini beef kebabs with sweet and sour sauce
Miso-soy sesame chicken skewers
Beef short ribs with sticky sesame glaze
Barbecue lamb ribs
Cumin fl avoured lamb koftas
Masala prawns in phyllo samoosa with fruit chutney
Tempura prawns served with a teriyaki glaze
Tandoori fi sh skewers with date and ginger dip
Homemade fi sh cakes with tartar sauce
Masala fried prawns fi lled in pastry half moons
Chicken kebabs drizzled with honey mango dressing
Tikka chicken strips in phyllo pastry
Additional Menu Items Additional Cold Item R18.50 pp
Additional Hot Item R21.50 pp
Additonal Dry Snacks To Menu Option 1 or 2 R28.00 pp
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
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LunchBuffet
Seated R195.00 pp (Surcharge included)
All main meals are accompanied by seasonal vegetables
and appropriate starch dishes and a selection of soft bread,
rolls, grissini sticks, herb slice and farm fresh butter.
Cold (Select 2)Salad bowl greens with various toppings and dressings
Traditional potato salad with gherkin and chopped parsley
Sweet and sour beetroot salad with spring onions
Mauritian three bean salad
Cabbage and carrot slaw with spicy mayonnaise
Mediterranean pasta salad with olives and parmesan shavings
Grilled chicken with pesto, pasta and parmesan shavings
Bowl of organic baby spinach salad, candied nuts and grilled
artichokes, marinated mushrooms and goat’s cheese
Flaked tuna pasta salad
Vegetarian style antipasto platter
Sunshine salad bowl
Rocket, baby greens and blue cheese salad
The butcher’s cold meat platter (no pork) with
pickles and mustards
Grilled calamari salad with pineapple and fresh coriander
Cajun-chicken and Pepperdew salad
Smoked salmon platters with traditional condiments
Balsamic and thyme marinated mushroom salad with fresh
rocket leaves
Cape Malay-style pickled fi sh
Beef & Lamb (Select 1)Beef strogano� simmered in paprika cream sauce
Beef casserole and root vegetables
Barbecue beef brisket with stewed root vegetables
Sirloin steak smothered with peppered mushroom gravy
Teriyaki marinated beef strips with egg noodles
Slow cooked lamb shank stew with baby onions, fresh herbs
Grilled lamb cutlets with pesto jus
Lamb Rogan Josh
Lamb biryani and dhal
Braised sliced lamb shanks in rich tomato herb sauce
Braised ox tail with red onions and kidney beans
Stewed ox tripe with dumplings (Mala le Magodu)
Chicken & Fish (Select 1)Durban-style chicken curry
Butter chicken curry simmered in a sa� ron cream sauce
Chicken biryani served with dhal
Cajun roasted chicken pieces with mushroom sauce
Thai Green chicken curry simmered in creamy coconut sauce
Soya and ginger marinated stir fried chicken strips
served with egg noodles and toasted coconut shavings
Traditional village bred chicken casserole (Zulu chicken)
Mixed seafood gumbo
Grilled line fi sh with a lemon butter sauce
Sesame seed crusted line fi sh with coriander pesto
South Indian fi sh and prawn curry with coconut
and mustard seeds
Nut coated hake fi llets with parsley potatoes
Vegetarian (Select 1)Potato gnocchi with roasted baby
marrow and peppers and Arrabiata sauce
Pasta of the day tossed in a creamy pesto sauce
Creamy spinach ravioli in a Napoli sauce
Red bean and sweet potato casserole
Mediterranean cannelloni in creamy tomato sauce
Vegetable jalfrezi
Soya sausage and bean ragout
Soya prawn chutney
Moroccan-spiced couscous tossed with chunky roasted
vegetables
Baked Mediterranean vegetables with phyllo crust
Pumpkin curry with chickpeas
Spicy root vegetable & lentil curry
Sugar beans and mielie meal (Isinambathi)
Sweet potatoes and yams (Amadumbe no bhatata)
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
10
Desserts (Select 2)Tropical fruit salad with mango coulis
Malva pudding served with warm vanilla custard
Seasonal fl avored Crème brûlée
Pastry chef’s cheesecake of the day
Warm chocolate brownie served with fresh cream
Selection of ice-creams
Selection of seasonal sliced fruit and fruit coulis
Selection of pastry chef’s cakes
Lemon meringue slice
Hazelnut torte
Espresso fl an
Rich, moist chocolate cake
Mini Portuguese tart
Mini pineapple upside down cake
Duo of chocolate mousse
Pear and honey tartlet
Red velvet Swiss roll
Lunch Buffet Menu: Seated
Snack Item R17.50 pp
Cold Selection R16.50 pp
Beef Or Lamb Selection R28.00 pp
Chicken Or Fish Selection R24.00 pp
Vegetarian Selection R22.50 pp
Dessert Selection R25.00 pp
Additional Menu Items
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
R25.00 pp
11
LunchBuffet
Standing R165.00
All main meals are accompanied by seasonal vegetables
and appropriate starch dishes and a selection of soft bread,
rolls, grissini sticks, herb slice and farm fresh butter.Beef & Lamb (Select 1)Beef strogano� simmered in paprika cream sauce
Beef casserole and root vegetables
Barbecue beef brisket with stewed root vegetables
Sirloin steak smothered with peppered mushroom gravy
Teriyaki marinated beef strips with egg noodles
Slow cooked lamb stew with baby onions, fresh herbs
Lamb Rogan Josh
Lamb biryani and dhal
Greek-style lamb and eggplant lasagna al parmesan
Stewed ox tripe with dumplings (Mala le Magodu)
Chicken & Fish (Select 1)Butter chicken curry simmered in a sa� ron cream sauce
Chicken biryani served with dhal
Chicken breast served in a creamy mushroom sauce
Thai Green chicken curry simmered in creamy coconut sauce
Soya and ginger marinated stir fried chicken strips
served with egg noodles and toasted coconut shavings
Mixed seafood gumbo
Pan fried hake fi llets with a shrimp and leek sauce
Grilled line fi sh with a lemon butter sauce
South Indian fi sh and prawn curry with coconut
and mustard seed
Sesame seed crusted line fi sh with coriander pesto
Vegetarian (Select 1)Potato gnocchi with roasted baby
marrow and peppers and Arrabiata sauce
Pasta of the day tossed in a creamy pesto sauce
Creamy spinach ravioli in a Napoli sauce
Red bean and sweet potato casserole
Mediterranean cannelloni in creamy tomato sauce
Vegetable jalfrezi
Soya sausage and bean ragout
Soya prawn chutney
Moroccan-spiced couscous tossed with chunky
roasted vegetables
Baked Mediterranean vegetables with phyllo crust
Pumpkin curry with chickpeas
Spicy root vegetable & lentil curry
Sugar beans and mielie meal (Isinambathi)
Sweet potatoes and yams (Amadumbe no bhatata)
Cold (Select 2)Salad bowl greens with various toppings and dressings
Traditional potato salad with gherkin and chopped parsley
Sweet and sour beetroot salad with spring onions
Mauritian three bean salad
Cabbage and carrot slaw with spicy mayonnaise
Mediterranean pasta salad with olives and parmesan shavings
Grilled chicken with pesto, pasta and parmesan shavings
Bowl of organic baby spinach salad, candied nuts and grilled
artichokes, marinated mushrooms and goat’s cheese
Flaked tuna pasta salad
Vegetarian style antipasto platter
Sunshine salad bowl
Rocket, baby greens and blue cheese salad
The butcher’s cold meat platter (no pork) with
pickles and mustards
Grilled calamari salad with pineapple and fresh coriander
Cajun-chicken and Pepperdew salad
Smoked salmon platters with traditional condiments
Balsamic and thyme marinated mushroom salad with fresh
rocket leaves
Cape Malay-style pickled fi sh
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
12
Desserts (Select 2)Tropical fruit salad with mango coulis
Malva pudding served with warm vanilla custard
Seasonal fl avored Crème brûlée
Pastry chef’s cheesecake of the day
Warm chocolate brownie served with fresh cream
Selection of ice-creams
Selection of seasonal sliced fruit and fruit coulis
Selection of pastry chef’s cakes
Lemon meringue slice
Hazelnut torte
Espresso fl an
Rich, moist chocolate cake
Mini Portuguese tart
Mini pineapple upside down cake
Duo of chocolate mousse
Pear and honey tartlet
Red velvet Swiss roll
Cold Selection R16.50 pp
Beef Or Lamb Selection R28.00 pp
Chicken Or Fish Selection R24.00 pp
Vegetarian Selection R22.50 pp
Dessert Selection R25.00 pp
Additional Menu Items
Lunch Buffet Menu: Standing
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
13
DinnerBuffet
Buffet Menu R265.00 pp
All main meals are accompanied by seasonal vegetables
and appropriate starch dishes and a selection of soft bread,
rolls, grissini sticks, herb slice and farm fresh butter.
Cold Starters (Select 4)Salad bowl greens with various toppings and dressings
Traditional potato salad with gherkin and chopped parsley
Sweet and sour beetroot salad with spring onions
Mauritian three bean salad
Cabbage and carrot slaw with spicy mayonnaise
Mediterranean pasta salad with olives and parmesan shavings
Grilled chicken with pesto, pasta and parmesan shavings
Bowl of organic baby spinach salad, candied nuts and grilled
artichokes, marinated mushrooms and goat’s cheese
Flaked tuna penne pasta salad
Vegetarian style antipasto platter
Sunshine salad bowl
Fresh rocket, baby greens and blue cheese salad
The butcher’s cold meat platter (no pork) with pickles and
mustards
Grilled calamari salad with pineapple and fresh coriander
Cajun-chicken and Pepperdew salad
Smoked salmon platters with traditional condiments
Balsamic and thyme marinated mushroom salad with fresh
rocket leaves
Cape Malay-style pickled fi sh
Beef & Lamb (Select 2)Beef strogano� simmered in paprika cream sauce
Beef casserole and root vegetables
Mini rump steaks with caramelized onions
and black pepper sauce
Greek-style lamb and eggplant lasagna al parmesan
Teriyaki marinated beef strips with egg noodles
Slow cooked lamb shank stew with baby onions, fresh herbs
Grilled lamb cutlets with pesto jus
Lamb Rogan Josh
Lamb biryani and dhal
Braised sliced lamb shanks in rich tomato herb sauce
Braised ox tail with red onions and kidney beans
Stewed ox tripe with dumplings (Mala le Magodu)
Chicken & Fish (Select 2)Durban-style chicken curry
Butter chicken curry simmered in a sa� ron cream sauce
Chicken biryani served with dhal
Cajun roasted chicken pieces with mushroom sauce
Grilled bu� alo wings with BBQ sauce
Thai Green chicken curry simmered in creamy coconut sauce
Soya and ginger marinated stir fried chicken strips
served with egg noodles and toasted coconut shavings
Traditional village bred chicken casserole (Zulu chicken)
Pan fried hake fi llets with shrimp and leek sauce
Mixed seafood gumbo
South Indian fi sh and prawn curry with coconut
and mustard seed
Grilled line fi sh with a lemon butter sauce
Sesame seed crusted line fi sh with coriander pesto
Pan fried calamari with marinara sauce on tagliatele
pasta
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
14
Includes freshly brewed co� ee and a selection of a house
teas and co� ee
Carvery (Select 1)Black Pepper-crusted roast loin of beef with natural jus
Beef buttock Dijon mustard and herb crust with porcini butter
Sweet chilli and rosemary roast chicken with herbed jus
Whole fi sh of the day with roasted lemons and butter sauce
Sea salt and basil rolled leg of lamb with honey mint jus
Desserts (Select 3)Tropical fruit salad with mango coulis
Malva pudding served with warm vanilla custard
Seasonal fl avored Crème brûlée
Pastry chef’s cheesecake of the day
Warm chocolate brownie served with fresh cream
Selection of ice-creams served with a wide range of toppings,
warm chocolate sauce, marshmallows, toasted almonds and
berry compote
Selection of seasonal sliced fruit and fruit coulis
Selection of pastry chef’s cakes
Lemon meringue slice
Hazelnut torte
Espresso fl an
Rich, moist chocolate cake
Mini Portuguese tart
Mini pineapple upside down cake
Duo of chocolate mousse
Pear and honey tartlet
Red velvet Swiss roll
Cold Selection R16.50 pp
Beef Or Lamb Selection R28.00 pp
Chicken Or Fish Selection R24.00 pp
Vegetarian Selection R22.50 pp
Carvery Selection R29.00 pp
Dessert Selection R25.00 pp
Additional Menu Items
Dinner Buffet Menu
Vegetarian (Select 1)Potato gnocchi with roasted baby marrow and peppers and
Arrabiata sauce
Pasta of the day tossed in a creamy pesto sauce
Creamy spinach ravioli in a Napoli sauce
Red bean and sweet potato casserole
Mediterranean cannelloni in creamy tomato sauce
Vegetable jalfrezi
Soya sausage and bean ragout
Soya prawn chutney
Moroccan-spiced couscous tossed with chunky
roasted vegetables
Baked Mediterranean vegetables with phyllo crust
Pumpkin curry with chickpeas
Spicy root vegetable & lentil curry
Sugar beans and mielie meal (Isinambathi)
Sweet potatoes and yams (Amadumbe no bhatata)
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
15
DinnerPlated
Plated MenuAll main meals are accompanied by seasonal vegetables
and appropriate starch dishes and a selection of soft bread,
rolls, grissini sticks, herb slice and farm fresh butter.
Starters R85.00 pp
Grilled Zuchini on corn puree and roasted Mediterranean
vegetables
Roasted Mediterranean vegetables, bu� alo mozzarella al pesto
and marinated cherry tomatoes
Cracked black pepper and orange marinated halloumi cheese
with rocket and watercress salad, mango and mandarin salsa
Seared chicken breast with Pepperdew on a thyme favoured
polenta with fruity relish
Cherrywood-smoked free-range chicken breast on lentil and
couscous salad, garnished with seasonal micro herbs
Naartjie and rooibos marinade salmon served with seasonal
green leaves, fi g and red onion relish
Beetroot and dill cured salmon, with chive fondue marinated
pineapple salsa and topped with crispy noodles
Sweet chilli prawns, marinated with ginger with citrus salad
Soups R45.00 pp
Tomato and basil soup
Cream of potato and leek soup
Curried butternut soup and coriander foam
Italian-style vegetable Minestrone with croutons
South African samp and bean potage with BBQ chicken
Entrees R85.00 pp
Butternut and sundried tomato fi lled ravioli napped with a
tomato sauce
Money bag fi lled with spiced paneer and vegetables, fresh
rocket and cress salad
Homemade ravioli with exotic mushrooms and toasted beet-
root with black and white tru� e cream
Cape Malay-style grilled vegetables presented in a phyllo pastry
Pan seared medallion of Cape salmon on a bed of wok fried
vegetables with a creamy coconut salsa
Baked sesame crusted line fi sh topped with grilled baby
prawns marinated in fresh lime and ginger and tamarind sauce
Grilled chicken breast on spiced black beans and lentils with
korma sauce
Chicken and prawn fi lled phyllo parcel served with marinated
cherry tomato, fresh herb salad and lime dressing
South style fried chicken livers with caramelized onions
Spicy honey brushed chicken thighs on exotic mushrooms
Cape Malay-style grilled vegetables presented in a phyllo pastry
Pan seared medallion of Cape salmon on a bed of wok fried
Baked sesame crusted line fi sh topped with grilled baby
prawns marinated in fresh lime and ginger and tamarind sauce
Grilled chicken breast on spiced black beans and lentils with
Mains (Meat, Fish, Poultry) R115.00 pp
Rolled leg of lamb, stu� ed with dried fruit compote
and mint jus
Medallion of herb crusted lamb on ratatouille with
a rosemary jus
Rack of Karoo lamb with a wild berry-mint jus
Slow braised lamb shank in a rooibos and thyme sauce
Grilled beef fi llet medallions in creamy porcini
mushroom sauce
Mango and spinch stu� ed chicken breast grilled
with Cajun spice and natural jus
Oregano and garlic roast chicken supreme and
light balsamic honey jus
Venison fi llet with dried fruit and wild mushroom ragout
Catch of the day with a creamy prawn and dill sauce
Grilled Cape salmon on Asian greens with orange
coriander glaze
Masala grilled line fi sh with a coriander cream sauce
Grilled hake with shrimp and leek sauce on pasta of the day
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
16
Vegetarian Options R105.00 pp
Green pea and ricotta mini tortellini, red pepper coulis,
micro herbs and smoked ricotta
Forest mushroom and goat’s cheese tartlet with fi ne herbs
Potato gnocchi with roasted baby marrow, peppers and
Arrabiata sauce
Wholemeal vegetarian lasagna with roasted butternut and
seasonal garden greens with extra virgin olive oil
Spinach roulade fi lled with tofu and herbs served on blistered
cherry tomatoes and fresh basil
Field mushroom topped with chilli bean fritters on smoked
paprika sauce with seared tofu
Brinjal, red onion and goat’s cheese frittata served on a bed of
wilted greens with semi-dried olive sauce
Mild Thai green curry of vegetables served with Jasmine rice
Sweet potato, spinach and blue cheese tart on creamy basil sauce
Char-grilled polenta with wild mushroom ragout and smoked
cabbage salad
Dessert R105.00 pp
Berry tower with chocolate sponge, fresh cream and dark
chocolate
Duo of dark and light chocolate mousse served in a chocolate
cone with a seasonal fruit garnish
New York style cheese cake served with almond nut praline
and seasonal fresh berries
Trio of strawberries: rich strawberry Bavarois topped
with strawberry glaze served with strawberry sorbet and
macerated strawberries
Chocolate fudge cake served with sugar fudge dust and
espresso ice-cream
Lemon grass Crème brûlée served with a coconut macaroon
and fresh seasonal berries
Chocolate lava cake served with almond tulle and homemade
vanilla ice-cream
Lemon meringue slice served with honeycomb and wild berry
ice-cream
Chocolate mousse brownie topped with vanilla Chantilly
served with paprika and orange sorbet
Traditional Malva pudding served with Inkomazi ice-cream in a
gingersnap cup with Crème Anglaise
Variety of sweet treats served to the center of the table
Includes freshly brewed co� ee and a selection of house
teas and pastry chef’s Friandise chocolates.
Dinner Plated Menu
Duo Option R145.00 pp
Karoo rack of lamb and a creamed spinach stu� ed free-range
fi llet of chicken with wild mushroom ragout
Beef fi llet and tiger prawns on a midlands mushroom ragout
Lemon and herb roasted chicken with citrus grilled tiger
prawns on a rosemary skewer
Tender Beef Fillet and herb crusted Karoo rack of lamb on pea
mint puree and shallot cream.
Seared pink salmon on mandolin grilled vegetables, stu� ed
chicken breast with blue cheese mousse
Starter Platters To Table R85.00 pp
Two platters are served to the center of each table.
Platters are served with condiment and sauces.
Non – Vegetarian (Select 1 Platter)Sticky wings, BBQ-style sausages, Baby lamb chops rosemary
and garlic rub
Honey and chilli marinated drumsticks, spicy marsala, shell-on
tiger prawns on bamboo skewers, sesame and light soy sauce
skewered fi llet steak
Griddled fresh salmon in a coconut, mint, lime and coriander
marinade, Balsamic marinated chicken thighs with fresh
coriander, Carolina-style honey and mustard glazed lamb
short ribs
Vegetarian (Select 1 Platter) ‘Veggie kebabs’ with haloumi cheese, Veggie burgers with
burger buns, Vegetable Pakora’s
Baby corn on the cob, with melted butter, Pancakes with
spinach & feta fi lling, an assortment of phyllo & pu� pastries
with vegetable fi lling, and cheese pu� s
Spinach & feta quiche, with vegetable cocktail pies, spring
rolls & samoosas
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
17
Day DelegatePackage
Day Delegate Lunch - SeatedAll main meals are accompanied by seasonal vegetables
and appropriate starch dishes and a selection of soft bread,
rolls, grissini sticks, herb slice and farm fresh butter.
Cold & Salads (Select 3)Selection of assorted sandwiches with a variety of fi llings
Selection of assorted wraps with a variety of fi llings
Thai-style chicken with marinated grilled vegetables
Cajun-spiced roasted chicken wings with chakalaka salad mix
Smoked chicken and apricot couscous salad
Salad bowl greens with various toppings and dressings
Traditional potato salad with gherkin and chopped parsley
Sweet and sour beetroot salad with spring onions
Mauritian three bean salad
Cabbage and carrot slaw with spicy mayonnaise
Mediterranean pasta salad with olives and parmesan shavings
Grilled chicken with pesto and pasta topped with parmesan
shavings
Bowl of organic baby spinach salad, candied nuts, grilled
artichokes, marinated mushrooms and goat’s cheese
Flaked tuna penne pasta salad
Vegetarian style antipasto platter
Sunshine salad bowl
Rocket, baby greens and blue cheese salad
The butcher’s cold meat platter (no pork) with
pickles and mustards
Thai-style chicken with marinated grilled vegetables
Grilled calamari salad with pineapple and fresh coriander
Cajun-chicken and Pepperdew salad
Balsamic and thyme marinated mushroom salad
with fresh rocket leaves
Cape Malay-style pickled fi sh
Beef & Lamb (Select 1)Beef short ribs with orange monkey gland glaze
Beef strogano� simmered in paprika cream sauce
Beef casserole and root vegetables
Mini rump steaks with caramelized onions and
black pepper sauce
Barbecue beef brisket with stewed root vegetables
Greek-style lamb and eggplant lasagna al parmesan
Teriyaki marinated beef strips with egg noodles
Braised ox tail with red onions and kidney beans
Stewed ox tripe with dumplings (Mala le Magodu)
Slow cooked lamb shank stew with baby onions, fresh herbs
Grilled lamb cutlets with pesto jus
Lamb Rogan Josh
Lamb biryani and dhal
Lamb knuckles with vegetable hot pot
Lamb, mushroom ragout with tomato herb cream sauce
Chicken & Fish (Select 1)Durban-style chicken curry
Lemon and herb roasted chicken pieces with natural jus
Butter chicken curry simmered in a creamy sa� ron sauce
Chicken stew with balsamic roasted vegetables
Chicken biryani served with dhal
Thai Green chicken curry simmered in creamy coconut sauce
Asian marinated chicken baked with braised cabbage
Soya and ginger marinated stir fried chicken strips served with
egg noodles and toasted coconut shavings
Traditional village bred chicken casserole (Zulu chicken)
Mixed seafood gumbo
Grilled line fi sh with a lemon butter sauce
Sesame seed crusted line fi sh with coriander pesto
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
18
Vegetarian (Select 1)Potato gnocchi with roasted baby marrow and peppers and
Arrabiata sauce
Pasta of the day tossed in a creamy pesto sauce
Creamy spinach ravioli in a Napoli sauce
Red bean and sweet potato casserole
Mediterranean cannelloni in creamy tomato sauce
Vegetable jalfrezi
Soya sausage and bean ragout
Soya prawn chutney
Moroccan-spiced couscous tossed with chunky roasted
vegetables
Baked Mediterranean vegetables with phyllo crust
Pumpkin curry with chickpeas
Spicy root vegetable & lentil curry
Sugar beans and mielie meal (Isinambathi)
Sweet potatoes and yams (Amadumbe no bhatata)
Venue ServicesRoom and catering area set up with round banquet
tables set for 10 guests per table
Reception table(s)
Customised electronic and directional signage
Dedicated service team
Top table for presenters
Flipchart stand, paper and two felt tip pens
Jugs of water with mints (if school room seating)
or water coolers if cinema
Pens and pads (if school room seating)
Secure undercover on-site parking on a
fi rst-come-fi rst-serve basis
Complimentary WiFi available
Full Day DelegatePackage (Seated)R480.00 per delegate (VAT Included)
On Arrival Tea/Co� ee
Mid-Morning Tea/Co� ee/Snack
Lunch Menu
Mid-Afternoon Tea/Co� ee/Snack
Half Day Delegate Package (Seated)R390.00 per delegate (VAT included)
On arrival tea/co� ee
Mid-morning or afternoon Tea/Co� ee/Snack
Lunch Menu
Day Delegate Package: Seated
Dessert (Select 2)Tropical fruit salad with mango coulis
Malva pudding served with warm vanilla custard
Seasonal fl avored Crème brûlée
Mini Milk tart
Pastry chef’s cheesecake of the day
Warm chocolate brownie served with fresh cream
Selection of ice-creams served with a wide range of toppings,
warm chocolate sauce, marshmallows, toasted almonds and
berry compote
Selection of seasonal sliced fruit and fruit coulis
Selection of pastry chef’s cakes
Lemon meringue slice
Chocolate orange tart
Espresso fl an
Rich, moist chocolate cake
Hazelnut torte
Mini pineapple upside down cake
Duo of chocolate mousse
Pear and honey tartlet
Red velvet Swiss roll
White chocolate Blondies
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
19
Day DelegatePackage
Day Delegate Finger Fork Lunch - StandingAll main meals are accompanied by seasonal vegetables
and appropriate starch dishes and a selection of soft bread,
rolls, grissini sticks, herb slice and farm fresh butter.
Cold & Salads (Select 3)Selection of assorted sandwiches with a variety of fi llings
Selection of assorted wraps with a variety of fi llings
Thai-style chicken with marinated grilled vegetables
Cajun spiced roasted chicken wings with chakalaka salad mix
Smoked chicken and apricot couscous salad
Salad bowl greens with various toppings and dressings
Traditional potato salad with gherkin and chopped parsley
Sweet and sour beetroot salad with spring onions
Mauritian three bean salad
Cabbage and carrot slaw with spicy mayonnaise
Mediterranean pasta salad with olives and parmesan shavings
Grilled chicken with pesto and pasta salad topped with
parmesan shavings
Bowl of Organic baby spinach salad and candied nuts and
grilled artichokes, marinated mushrooms and goat’s cheese
Flaked tuna and penne pasta salad
Vegetarian style antipasto platter
Sunshine salad bowl
Rocket, baby greens and blue cheese salad
The butcher’s cold meat platter (no pork) with
pickles and mustards
Thai-style chicken with marinated grilled vegetables
Grilled Calamari salad with pineapple and fresh coriander
Cajun-chicken and Pepperdew salad
Balsamic and thyme marinated mushroom salad
with fresh rocket leaves
Cape Malay-style pickled fi sh
Beef & Lamb (Select 1)Sautéed strips of beef, shallots in a Thai coconut cream
Beef casserole and root vegetables
Mini rump steaks with caramelized onions and
black pepper sauce
Barbecue beef brisket with stewed root vegetables
Greek-style lamb and eggplant lasagna al parmesan
Beef strogano� simmered in paprika cream sauce
Beef casserole and root vegetables
Teriyaki marinated beef strips with egg noodles
Stewed ox tripe with dumplings (Mala le Magodu)
Slow cooked lamb stew with baby onions, fresh herbs
Grilled lamb cutlets with pesto jus
Lamb Rogan Josh
Lamb biryani and dhal
Lamb, mushroom ragout with tomato herb cream sauce
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
Chicken & Fish (Select 1)Butter chicken curry simmered in a creamy sa� ron sauce
Chicken biryani served with dhal
Chicken breast served in a creamy mushroom sauce
Asian marinated chicken baked with braised cabbage
Thai Green chicken curry simmered in creamy
coconut sauce
Soya and ginger marinated stir fried chicken strips
served with egg noodles and toasted coconut shavings
Mixed seafood gumbo
Grilled line fi sh with a lemon butter sauce
Sesame seed crusted line fi sh with coriander pesto
20
Vegetarian (Select 1)Potato gnocchi with roasted baby marrow and peppers and
Arrabiata sauce
Pasta of the day tossed in a creamy pesto sauce
Creamy spinach ravioli in a Napoli sauce
Red bean and sweet potato casserole
Mediterranean cannelloni in creamy tomato sauce
Vegetable jalfrezi
Soya sausage and bean ragout
Soya prawn chutney
Moroccan-spiced couscous tossed with chunky roasted vegetables
Baked Mediterranean vegetables with phyllo crust
Pumpkin curry with chickpeas
Spicy root vegetable & lentil curry
Sugar beans and mielie meal (Isinambathi)
Sweet potatoes and yams (Amadumbe no bhatata)
Dessert (Select 2)Tropical fruit salad with mango coulis
Seasonal fl avored Crème brûlée
Mini Milk tart
Pastry chefs cheesecake of the day
Selection of ice-creams served with a wide range of toppings,
warm chocolate sauce, marshmallows, toasted almonds and
berry compote
Selection of seasonal sliced fruit and fruit coulis
Selection of pastry chefs cakes
Lemon meringue slice
Venue ServicesMain venue suitable for number of guests
Catering area with banquet round tables set for
10 guests per table
Reception table(s)
Customised electronic and directional signage
Dedicated service team
Top table for presenters
Flipchart stand, paper and two felt tip pens
Jugs of water with mints (if school room seating)
Pens and pads (if school room seating)
Secure undercover on-site parking on a
fi rst-come-fi rst-serve basis
Complimentary WiFi available
Full Day Delegate Package (Standing)R420.00 per delegate (VAT Included)
On Arrival Tea/Co� ee
Mid-Morning Tea/Co� ee/Snack
Lunch Menu
Mid-Afternoon Tea/Co� ee/Snack
Half Day Delegate Package (Standing)R390.00 per delegate (VAT included)
On arrival tea/co� ee
Mid-morning or afternoon Tea/Co� ee/Snack
Lunch Menu
Day Delegate Package: Standing
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
Hazelnut torte
Espresso fl an
Rich, moist chocolate cake
Duo of chocolate mousse
Pear and honey tartlet
Red velvet Swiss roll
21
Private Events PackageR370.00 per person (VAT included)
Detailed costs on request
Minimum 300 Guests
Duration: 6 hours
Venue Services IncludedRoom set up – Banquet table set up of 10 guests per table
Reception table(s)
Dance fl oor (maximum size 8m x 8m)
Two customised menus printed in black and white, per table
Customized electronic and directional signage
Dedicated service team
Secure undercover on-site parking on a
fi rst-come-fi rst-serve basis
NoteThis is a package and items cannot
be excluded to reduce the price
Menu ChoiceBuffet menu with served starter
Full buffet menu
Private EventsPackages
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
22
Private EventsPackages
Private Events Package 1 R370.00 pp
Duration: 6 hours
Fresh Fruit Juices (Your choice of 2):Apple, apple & cranberry, granadilla, grapefruit, orange,
mango & orange or tropical cocktail
A maximum of two jugs of juice served to the table
Dry SnacksChilli cashew nuts, chevda, sev, nuts, and ghatiya
Non-Vegetarian (Select 2)Mutton samoosa
Masala fried prawns in half moons
Chicken kebabs drizzled with honey mango dressing
Lamb kebab
Shami kebab
Tikka chicken strips in phyllo pastry
Cumin fl avoured lamb koftas
Hot Starters
Vegetarian (Select 2)Matar paneer karanji
Papad cones fi lled with tikka paneer
Sweet potato and goat cheese samoosa
Creamy mushroom vol-au-vent
Spicy julienne vegetables in phyllo lupine
Pea kachori
Vegetable spring rolls
Sweet potato and brinjal pakoras
Two platters of starters are served to the center of each
table served with date and glazed ginger chutney and
dhania pudina chutney. These are accompanied on the
bu� et with the Indian Chef’s Kuchumbar Salad.
Vegetable (Select 2)Baby brinjal, dubla and soya prawn chutney
Karhai paneer with peppers
Black eyed beans with mushroom
Vegetable jalfrezi
Pumpkin curry with chickpeas
Spicy root vegetable & lentil
Mains
Biryani (Select 1)Chicken
Fish
Lamb
Vegetable
Fresh line fi sh and prawn
Biryani and Curries are served with Masala dhal, raitha,
pickles and sambals.
Lamb (Select 1)Durban’s favourite mutton and
potato curry
Spicy shanks with butter beans
Masala spiced rolled leg of lamb
Lamb Vindaloo
Karhai Gohst
Lamb chops in spiced chutney
Chicken & Fish (Select 1)Chicken and prawn korma with coriander
Butter chicken supreme
Chicken Vindaloo
Masala fried fi sh in Dhania cream sauce
Fresh line fi sh in peri-peri sauce
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
23
Desserts (Select 4)Fresh tropical fruit salad with coconut and mint
Kofi ice-cream of the day
Lemon meringue slice
Chocolate orange tart
Espresso fl an
Rich, moist chocolate cake
Mini Portuguese tart
Mini pineapple upside down cake
Duo of Chocolate mousse
Pear and honey tartlet
Red velvet Swiss roll
White chocolate Blondie’s
Vermicelli with shredded carrot
Soji with cream and almonds
Gajar Halwa with fresh cream
Jalebi with rusmalai, pistachio nuts and almonds
Tea and CoffeeThis menu includes freshly brewed co� ee
and a selection of house teas
Venue ServicesMain venue suitable for number of guests with banquet round
tables set for 10 guests per table
Room set up
Reception table(s)
Dance fl oor (maximum size 8m x 8m)
Stage (maximum size 10m x 5m x 1m)
Customised electronic and directional signage
Dedicated service team
Secure undercover on-site parking on a
fi rst-come-fi rst-serve basis
NOTE: Please indicate spiciness of dishes
Mild Medium Hot
Starch (Select 2)Sa� ron basmati rice
Plain steamed basmati rice
Rice with peas
Roast potato with fennel
Private Events Package 1
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
24
Private EventsPackages
Private Events Package 2 - Vegetarian R370.00 pp
Duration: 6 hours
Fresh Fruit Juices (Your choice of 2):Apple, apple & cranberry, granadilla, grapefruit, orange,
mango & orange or tropical cocktail
A maximum of two jugs of juice served to the table
Dry SnacksChilli cashew nuts, chevda, sev, nuts, and ghatiya
Hot Starters (Select 4)Matar paneer karanji
Papad cones fi lled with tikka paneer
Sweet potato and goat cheese samoosa
Creamy mushroom vol-au-vent
Spicy julienne vegetables in phyllo lupine
Peas kachori
Vegetable spring rolls
Sweet potato and brinjal pakoras
Mixed vegetable pakoras
Alu paneer tikki
Two platters of starters are served to the center of each
table served with date and glazed ginger chutney and
dhania pudina chutney. These are accompanied on the
bu� et with the Indian Chef’s Kuchumbar Salad.
Mains (Select 4)Baby brinjal, dubla and soya prawn chutney
Karhai paneer with peppers
Black eyed beans with mushroom
Vegetable jalfrezi
Pumpkin curry with chickpeas
Spicy root vegetable & lentil
Traditional sugar bean curry
Braised green bean with mushroom and pea
Karhai vegetable with paneer
Alu Kalya
Vegetable biryani & dhal
Biryani and Curries are served with Masala
dhal, raitha, pickles and sambals.
Starch (Select 2)Sa� ron basmati rice
Plain steamed basmati rice
Rice with peas
Roast potato with fennel
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
25
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
Venue ServicesMain venue suitable for number of guests with banquet round
tables set for 10 guests per table
Room set up
Reception table(s)
Dance fl oor (maximum size 8m x 8m)
Stage (maximum size 10m x 5m x 1m)
Customised electronic and directional signage
Dedicated service team
Secure undercover on-site parking on a
fi rst-come-fi rst-serve basis
Desserts (Select 4)Lemon meringue slice
Chocolate orange tart
Espresso fl an
Rich, moist chocolate cake
Mini Portuguese tart
Mini pineapple upside down cake
Duo of chocolate mousse
Pear and honey tartlet
Red velvet Swiss roll
White chocolate Blondie’s
Kulfi ice cream
Fresh fruit salad
Soji decorated with cream and almond
Gajar Halwa with fresh cream
Creamy vermicelli with carrot
Private Events Package 2
NOTE: Please indicate spiciness of dishes
Mild Medium Hot
Tea and CoffeeThis menu includes freshly brewed co� ee
and a selection of house teas
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
26
Private EventsPackages
Matric Dance Package 1 R370.00 pp
Duration: 6 hours
Menu Choice:Full bu� et menu or bu� et menu with served starter
Fresh Fruit Juices (Your choice of 2):Apple, apple & cranberry, granadilla, grapefruit, orange,
mango & orange or tropical cocktail
A maximum of two jugs of juice served to the table
Served StarterCold (Select 1)Grilled Zucchini on corn puree and roasted Mediterranean
vegetables
Roasted Mediterranean vegetables, bu� alo mozzarella al pesto
and marinated cherry tomatoes
Cracked black pepper and orange marinated halloumi cheese
with rocket and watercress salad, mango and mandarin salsa
Seared chicken breast with Pepperdew on a thyme favoured
polenta with fruity relish
Cherrywood-smoked free-range chicken breast on lentil and
couscous salad, garnished with seasonal micro herbs
Naartjie and rooibos marinade salmon served with seasonal
green leaves and topped with crispy noodles
Beetroot and dill cured salmon, with chive fondue marinated
pineapple salsa and topped with crispy noodles
Sweet chilli prawns, marinated with ginger with citrus salad
Or Served StarterHot (Select 1)Butternut and sundried tomato fi lled ravioli served with a
tomato sauce
Money bag fi lled with spiced paneer and vegetables
Cape Malay-style grilled vegetables presented in a
phyllo pastry
Baked sesame crusted line fi sh, grilled baby prawns
marinated in fresh lime and ginger, tamarind sauce
Grilled chicken breast on spiced black beans and lentils with
korma sauce
Butternut and sundried tomato fi lled ravioli served with a
Or Buffet StarterCold (Select 3)Salad bowl greens with various toppings and dressings
Traditional potato salad with whole grain mustard dressing
Sweet and sour beetroot salad with spring onions
Three bean salad with diced tomato and fruit chutney
Cabbage and carrot slaw with spicy mayonnaise
Mediterranean pasta salad with olives and parmesan shavings
Nicoise salad with fl aked tuna, eggs and crispy green beans
Vegetarian style antipasto platter
The butcher’s cold meat platter (no pork) with pickles
and mustards
Thai-style chicken with marinated grilled vegetables
Cajun-chicken and Pepperdew salad
Balsamic and thyme marinated mushroom salad with fresh
rocket leaves
Cape Malay-style pickled fi sh
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
27
MainBeef & Lamb (Select 1)Beef strogano� simmered in paprika cream sauce
Beef casserole and root vegetables
Teriyaki marinated beef strips with egg noodles
Slow cooked lamb stew with baby onions, fresh herbs
Grilled lamb cutlets with pesto jus
Lamb Rogan Josh
Lamb biryani and dhal
Braised sliced lamb shanks in rich tomato herb sauce
Braised ox tail with red onions and kidney beans
Chicken & Fish (Select 2)Durban-style chicken curry
Butter chicken curry simmered in a cream sauce
Chicken biryani served with dhal
Cajun roasted chicken pieces with mushroom sauce
Green Thai chicken curry simmered in creamy coconut sauce
Soya and ginger marinated stir fried chicken strips served with
egg noodles and toasted coconut shavings
Traditional village bred chicken casserole (Zulu chicken)
Grilled line fi sh with a lemon butter sauce
Sesame seed crusted line fi sh with coriander pesto
Vegetarian (Select 1)Potato gnocchi with roasted baby marrow and peppers and
Arrabiata sauce
Pasta of the day tossed in a creamy pesto sauce
Creamy spinach ravioli in a Napoli sauce
Red bean and sweet potato casserole
Caulifl ower and broccoli gratin
Mediterranean cannelloni in creamy tomato sauce
Vegetable jalfrezi
Soya sausage and bean ragout
Soya prawn chutney
Moroccan-spiced couscous tossed with chunky
roasted vegetables
Baked Mediterranean vegetables with phyllo crust
Pumpkin curry with chickpeas
Spicy root vegetable & lentil curry
Sugar beans and mielie meal (Isinambathi)
Sweet potatoes and yams (Amadumbe no bhatata)
All main meals are accompanied by seasonal vegetables
and appropriate starch dishes.
Private Events Packages: Matric Dance Package 1
Desserts (Select 3)Tropical fruit salad with mango couli
Malva pudding served with warm vanilla custard
Seasonal fl avored Crème brûlée
Pastry chef’s cheesecake of the day
Baklava in sweet honey fl avored syrup
Seasonal fresh fruit pavlova
Venue ServicesMain venue suitable for number of guests with
banquet round tables set for 10 guests per table
Room set up
Reception table(s)
Dance fl oor (maximum size 8m x 8m)
Stage (maximum size 10m x 5m x 1m)
Customised electronic and directional signage
Dedicated service team
Secure undercover on-site parking on a
fi rst-come-fi rst-serve basis
Warm chocolate brownie served with fresh cream
Selection of ice-creams served with a wide range of toppings,
warm chocolate sauce, marshmallows and toasted almonds
Selection of seasonal sliced fruit and fruit couli’s
Selection of pastry chef’s cakes
Lemon meringue slice
Hazelnut torte
Espresso fl an
Rich, moist chocolate cake
Mini Portuguese tart
Mini pineapple upside down cake
Duo of chocolate mousse
Pear and honey tartlet
Red velvet Swiss roll
Tea and CoffeeThis menu includes freshly brewed co� ee
and a selection of house teas
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
28
Private EventsPackages
Matric Dance Package 2 R270.00 pp
Duration: 6 hours
Served StarterCold (Select 1)Grilled Zucchini on corn puree and roasted Mediterranean
vegetables
Roasted Mediterranean vegetables, bu� alo mozzarella al pesto
and marinated cherry tomatoes
Cracked black pepper and orange marinated halloumi cheese
with rocket and watercress salad, mango and mandarin salsa
Seared chicken breast with Pepperdew on a thyme favoured
polenta with fruity relish
Cherrywood-smoked free-range chicken breast on lentil and
couscous salad, garnished with seasonal micro herbs
Or Served StarterHot (Select 1)Butternut and sundried tomato fi lled ravioli served with a
tomato sauce
Money bag fi lled with spiced paneer and vegetables
Cape Malay-style grilled vegetables presented in a phyllo
pastry
Baked sesame crusted line fi sh, grilled baby prawns
marinated in fresh lime and ginger, tamarind sauce
Grilled chicken breast on spiced black beans and lentils with
korma sauce
Or BuffetCold (Select 2)Salad bowl greens with various toppings and dressings
Traditional potato salad with whole grain mustard dressing
Sweet and sour beetroot salad with spring onions
Three bean salad with diced tomato and fruit chutney
Cabbage and carrot slaw with spicy mayonnaise
Mediterranean pasta salad with olives and parmesan shavings
Nicoise salad with fl aked tuna, eggs and crispy green beans
Vegetarian style antipasto platter
The butcher’s cold meat platter (no pork) with pickles and
mustards
Thai-style chicken with marinated grilled vegetables
Cajun-chicken and Pepperdew salad
Butternut and sundried tomato fi lled ravioli served with a
Menu Choice:Full bu� et menu or bu� et menu with served starter
Fresh Fruit Juices (Your choice of 2):Apple, apple & cranberry, granadilla, grapefruit, orange,
mango & orange or tropical cocktail
A maximum of two jugs of juice served to the table
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
29
Vegetarian (Select 1)Potato gnocchi with roasted baby marrow, peppers
and Arrabiata sauce
Pasta of the day tossed in a creamy pesto sauce
Creamy spinach ravioli in a Napoli sauce
Red bean and sweet potato casserole
Caulifl ower and broccoli gratin
Mediterranean cannelloni in creamy tomato sauce
Vegetable jalfrezi
Soya sausage and bean ragout
Soya prawn chutney
Moroccan-spiced couscous tossed with chunky
roasted vegetables
Baked Mediterranean vegetables with phyllo crust
Pumpkin curry with chickpeas
Spicy root vegetable & lentil curry
Sugar beans and mielie meal (Isinambathi)
Sweet potatoes and yams (Amadumbe no bhatata)
All main meals are accompanied by seasonal vegetables
and appropriate starch dishes.
Desserts (Select 2)Tropical fruit salad with mango coulis
Seasonal fl avored Crème brûlée
Pastry chef’s cheesecake of the day
Warm chocolate brownie served with fresh cream
Selection of ice-creams served with a wide range of toppings,
warm chocolate sauce
Selection of seasonal sliced fruit and fruit coulis
Selection of pastry chef’s cakes
Rich, moist chocolate cake
Duo of chocolate mousse
Red velvet Swiss roll
Venue ServicesMain venue suitable for number of guests with banquet round
tables set for 10 guests per table
Room set up
Reception table(s)
Dance fl oor (maximum size 8m x 8m)
Stage (maximum size 10m x 5m x 1m)
Customised electronic and directional signage
Dedicated service team
Secure undercover on-site parking on a
fi rst-come-fi rst-serve basis
Private Events Packages: Matric Dance Menu 2
Chicken & Fish (Select 1)Durban-style chicken curry
Butter chicken curry simmered in a cream sauce
Chicken biryani served with dhal
Cajun roasted chicken pieces with mushroom sauce
Green Thai chicken curry simmered in creamy coconut sauce
Soya and ginger marinated stir fried chicken strips served
with egg noodles and toasted coconut shavings
Traditional village bred chicken casserole (Zulu chicken)
Grilled line fi sh with a lemon butter sauce
Sesame seed crusted line fi sh with coriander pesto
Includes freshly brewed co� ee and
a selection of house teas.
MainBeef & Lamb (Select 1)Beef strogano� simmered in paprika cream sauce
Beef casserole and root vegetables
Teriyaki marinated beef strips with egg noodles
Slow cooked lamb shoulder with baby onions
Grilled lamb cutlets with pesto jus
Lamb Rogan Josh
Lamb biryani and dhal
Braised sliced lamb shanks in rich tomato herb sauce
Braised ox tail with red onions and kidney beans
Stewed ox tripe with dumplings (Mala le Magodu)
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
30
InteractiveBuffet Menu
Interactive Buffet Menu R320.00 pp
Bu� et stations are individually themed and o� ers a “live
cooking” experience. The menu is a fi nger fork menu.
Minimum 200 number of guests
NOTE: Unfortunately, the number of food stations cannot be
reduced to reduce cost
Indian Buffet MenuColdIndian Chef’s Speciality salad with toasted cumin dressing
HotAssorted samoosas and chilli bites
Lamb and potato curry
Butter chicken curry
Roti, pilaf rice, pickles
Vegetable biryani and dhal
Italian Buffet MenuA choice of fresh penne pasta and tagliatelle with choice of
sauces: Bolognaise, Al Fredo, Napolitano
All pasta served with Italian condiments
Asian Buffet MenuColdEgg noodle, teriyaki shrimps bean sprout, ginger salad with
coriander dressing
HotVegetable spring rolls with sweet chilli and soy sauce
Beef and sesame stir fry
Fragrant Thai rice
Singapore noodles
South African Buffet ColdSalad bar of fresh lettuce, tomato, onion and cucumber
Cape Malay pickled fi sh
HotBBQ grilled lamb chops
Boerewors
Lemon and herb chicken lollypops
Samp with beans
Traditional pap and tomato onion gravy
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
Dessert BuffetTropical fruit salad with mango coulis
Selection of ice-creams served with a wide range of toppings,
warm chocolate sauce
Selection of seasonal sliced fruit and fruit coulis
Selection of pastry chef’s cakes and mini desserts
31
Fig Tree or Court Yard Braai Menu
Braai Menu 1 R165.00 pp
Menu served outside in the Courtyards, weather permitting.
Minimum 100 guests
StartersSalad bowl greens with various toppings and dressings
Traditional potato salad with whole grain mustard dressing
Sweet and sour beetroot salad with spring onion
Cabbage and carrot slaw with spicy mayonnaise
Baker’s basket of fresh breads and bread rolls
From the Potjie PotsTraditional South African krummel pap
Tangy tomato and onion sauce
Fresh root vegetable potjie
Jacket baked potatoes with sour cream
Off The Coals Sea salt and garlic rubbed lamb cutlets
Chicken drumsticks scented with sage marinade
Tenderized sirloin of beef
Boerewors or braai mutton sausage
Desserts Malva pudding served with warm vanilla custard
Selection of ice-creams
Selection of seasonal sliced fruit and fruit coulis
Braai Menu 2 R220.00 pp
Menu served outside in the Courtyards, weather permitting.
Minimum 100 guests
StartersSalad bowl greens with various toppings and dressings
Traditional potato salad with whole grain mustard dressing
Sweet and sour beetroot salad with spring onions
Cabbage and carrot slaw with spicy mayonnaise
Bakers’ basket of fresh breads and bread rolls
Three bean salad with diced tomato and fruit chutney
From the Potjie PotsTraditional South African krummel pap
Tangy tomato and onion sauce
Fresh root vegetable potjie
Jacket baked potatoes with sour cream
Off The Coals Sea salt and garlic rubbed whole lamb on the spit
Chicken drumsticks scented with sage marinade
Tenderized sirloin of beef
Boerewors or braai mutton sausage
Whole line fi sh wrapped in banana leaves
Desserts Malva pudding served with warm
vanilla custard
Selection of ice-creams
Selection of seasonal sliced fruit and fruit coulis
Mini koeksisters and milk tart
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
32
Lunch and Snack BoxMenu
Vegetarian option available on request conveniently
designed to your delegates demographics.
Menu 1 R85.00 pp
Portuguese baguette with beef pastrami, grated gherkins
and wholegrain mustard
1 x Packet Crisps
1 x Chocolate Bar
1 x Fruit Juice Portion
1 x Whole Fruit
1 x Cutlery Pack
Menu 2 R95.00 pp
Olive and herb panini smothered with mozzarella cheese,
smoked chicken, basil pesto on fresh rocket
1 x Cheese And Biscuit Portion
1 x Dessert (Cheesecake Or Fruit Salad)
1 x Chocolate Bar
1 x Fruit Juice Portion
1 x Whole Fruit
1 x Cutlery Pack
Menu 3 R120.00 pp
Herb focaccia layered with tandoori spice lamb,
chive cream cheese and salad greens
1 x Cheese And Biscuit Portion
1 x Salad (Pasta Or Greek Salad)
1 x Dessert (Cheesecake Or Fruit Salad)
1 x Fruit Juice Portion
1 x Chocolate Bar
1 x Whole Fruit
1 x Cutlery Pack
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
33
CrewMeals
The crew menu is designed to allow crews conducting
build up/break down and during a live event to have
lunch or dinner on site in a designated area.
This menu caters for lunch and dinner and is strictly for
crew only
Maximum number of 50 guests
Minimum number of 10 guests
If numbers are above or below, then standard menu
selection will apply or the co� ee shop may be used for less
than 10 guests.
All menus are accompanied by:
• French salad with dressing
• Baker’s bread basket with farm style butter
• Seasonal vegetables tossed in olive oil and appropriate starch
Salad SelectionTraditional potato salad with whole grain mustard dressing
Sweet and sour beetroot salad with spring onions
Three bean salad with tomato and fruit chutney
Cabbage and carrot slaw with spicy mayonnaise
Mediterranean pasta salad with olives and parmesan shavings
Chaffi ng Dish SelectionBeef strogano� simmered in paprika cream sauce
Beef casserole and root vegetables
Teriyaki marinated beef strips with egg noodles
Slow cooked lamb stew with baby onions, fresh herbs
Braised sliced lamb shanks in rich tomato herb sauce
Lamb biryani and dhal
Durban-style chicken curry
Butter chicken curry simmered in a cream sauce
Chicken biryani served with dhal
Cajun roasted chicken pieces with mushroom sauce
Soya and ginger marinated stir fried chicken strips served with
egg noodles and toasted coconut shavings
Menu Option 1 R85.00 pp
Select 1 cha� ng dish item, 1 vegetarian dish, 1 salad item
Menu Option 2 R105.00 pp
Select 2 cha� ng dish items, 1 vegetarian item, 1 salad items and
1 dessert item
Vegetable jalfrezi
Soya sausage and bean ragout
Moroccan-spiced couscous tossed with chunky
roasted vegetables
Baked Mediterranean vegetables with phyllo crust
Pumpkin curry with chickpeas
Spicy root vegetable & lentil curry
Sugar beans and mielie meal (Isinambathi)
Sweet potatoes and yams (Amadumbe no bhatata)
Dessert SelectionTropical fruit salad with mango couli
Pastry chef’s cheesecake of the day
Selection of pastry chef’s cakes
Rich, moist chocolate cake
Duo of chocolate mousse
Red velvet Swiss roll
Vegetarian (Select 1)Potato gnocchi with roasted baby marrow, peppers
and Arrabiata sauce
Pasta of the day tossed in a creamy pesto sauce
Creamy spinach ravioli in a Napoli sauce
Red bean and sweet potato casserole
Caulifl ower and broccoli gratin
Mediterranean cannelloni in creamy tomato sauce
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens:
34
Ethnic LunchMenu
Day Delegate Package (Seated) R480.00 pp
All main meals are accompanied by seasonal vegetables
and appropriate starch dishes and a selection of soft bread,
rolls, grissini sticks, herb slice and farm fresh butter.
Fresh Fruit Juices (Your choice of 2):Apple, apple & cranberry, granadilla, grapefruit, orange,
mango & orange or tropical cocktail
A maximum of two jugs of juice served to the table
Cold & Salads (Select 3)Thai-style chicken with marinated grilled vegetables
Cajun spiced roasted chicken wings with chakalaka salad mix
Smoked chicken and apricot couscous salad
Salad bowl greens with various toppings and dressings
Traditional potato salad with gherkin and chopped parsley
Sweet and sour beetroot salad with spring onions
Mauritian three bean salad
Cabbage and carrot slaw with spicy mayonnaise
Mediterranean pasta salad with olives and parmesan shavings
Grilled chicken with pesto and pasta topped with parmesan
shavings
Vegetarian style antipasto platter
Thai-style chicken with marinated grilled vegetables
Cajun-chicken and Pepperdew salad
Cape Malay-style pickled fi sh
Beef & Lamb (Select 1)Sautéed strips of beef, shallots in a Thai coconut cream
Beef short ribs with orange monkey gland glaze
Beef strogano� simmered in paprika cream sauce
Beef casserole and root vegetables
Teriyaki marinated beef strips with egg noodles
Braised ox tail with red onions and kidney beans
Stewed ox tripe with dumplings (Mala le Magodu)
Cows knuckles with dumplings (Amanqina)
Pot braised cow head meat (Inhloko)
Slow cooked lamb stew with baby onions, fresh herbs
Grilled lamb cutlets with pesto jus
BBQ lamb ribs with mint jus
Lamb Rogan Josh
Lamb biryani and dhal
Lamb mushroom ragout with tomato herb cream sauce
Chicken & Fish (Select 1)Durban-style chicken curry
Lemon and herb roasted chicken pieces
with natural jus
Butter chicken curry simmered in a cream sauce
Chicken biryani served with dhal
Thai Green chicken curry simmered in creamy coconut sauce
Soya and ginger marinated stir fried chicken strips served with
egg noodles and toasted coconut shavings
Traditional village bred chicken casserole (Zulu chicken)
Grilled line fi sh with a lemon butter sauce
Sesame seed crusted line fi sh with coriander pesto
Vegetarian (Select 1)Potato gnocchi with roasted baby
marrow and peppers and Arrabiata sauce
Pasta of the day tossed in a creamy pesto sauce
Creamy spinach ravioli in a Napoli sauce
Red bean and sweet potato casserole
Caulifl ower and broccoli gratin
Mediterranean cannelloni in creamy tomato sauce
Vegetable jalfrezi
Soya sausage and bean ragout
Soya prawn chutney
Moroccan-spiced couscous tossed with chunky roasted
vegetables
Baked Mediterranean vegetables with phyllo crust
Pumpkin curry with chickpeas
Spicy root vegetable & lentil curry
Sugar beans and mielie meal (Isinambathi)
Sweet potatoes and yams (Amadumbe no bhatata)
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
35
Desserts (Select 2)Tropical fruit salad with mango coulis
Malva pudding served with warm vanilla custard
Seasonal fl avored Crème brûlée
Pastry chef’s cheesecake of the day
Seasonal fresh fruit Pavlova
Warm chocolate brownie served with fresh cream
Selection of ice-creams served with a wide range of toppings,
warm chocolate sauce, marshmallows, toasted almonds and
berry compote
Selection of seasonal sliced fruit and fruit coulis
Selection of pastry chef’s cakes
Lemon meringue slice
Rich, moist chocolate cake
Duo of chocolate mousse
Red velvet Swiss roll
Cold Selection R16.50 pp
Beef Or Lamb Selection R28.00 pp
Chicken Or Fish Selection R24.00 pp
Vegetarian Selection R22.50 pp
Dessert Selection R25.00 pp
Additional Menu Items
Venue ServicesMain venue suitable for number of guests
Room and catering area set up with round banquet tables
set for 10 guests per table
Reception table(s)
Customised electronic and directional signage
Dedicated service team
Top table for presenters
Flipchart stand, paper and two felt tip pens
Jugs of water with mints (if school room seating)
Pens and pads (if school room seating)
Secure undercover on-site parking on a
fi rst-come-fi rst-serve basis
Complimentary WiFi available
Full Day Delegate Package - SeatedR480.00 per delegate (VAT Included)
On arrival Tea/Co� ee
Mid-morning Tea/Co� ee/Snack
Lunch Menu
Mid-afternoon Tea/Co� ee/Snack
Half Day Delegate Package - SeatedR390.00 per delegate (VAT included)
On arrival Tea/Co� ee
Mid-morning or Afternoon Tea/Co� ee/Snack
Lunch Menu
Ethnic Lunch Menu: Day Delegate Package
AFRICA’S LEADING CONVENTION CENTRE PRICES ARE CORRECT AT THE TIME OF PUBLISHINGAND SUBJECT TO CHANGE AT SHORT NOTICE.
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
GLUTENWHEAT
SOYA
DAIRYEGG
FISH SHELLFISH
NUTS
Please note that meals prepared at the Durban ICC may contain the following allergens: