Custom Menus & Dietary Catering

Everyone should feel considered at the table. We begin with your guests’ preferences and requirements, then work with you on a menu that brings the occasion together.

Every menu we write is tailored from the start — to the event, to your preferences, and to what your guests can actually eat. Dietary requirements are a design input, not an amendment.

Vegetarian and vegan

There is plenty to explore in the vegetarian menu. Among the bites: truffled mushroom arancini, quinoa arancini with smoked provolone, crispy tofu bao buns with rainbow slaw, vegetable gyoza with soy ginger dip, tempura cauliflower with tandoori mayo, sorghum soft tacos with beans and kachumbari, Cape Malay vegetarian bunny, mini halloumi sliders and ratatouille phyllo cups.

As mains: truffled mushroom risotto, spinach and feta rotolo with beurre noisette, tandoori cauliflower, eggplant and roasted red pepper bake, vegetable sosaties, plant-based nuggets and a build-a-salad station. Sweet options include profiteroles with pistachio cream and a goats cheese, honey-roasted pear and walnut tartlet.

These are vegetarian examples; dishes containing dairy or eggs are not vegan. Tell us which guests need a vegan menu so we can discuss suitable dishes and ingredients specifically.

Halaal-friendly, gluten-free and allergies

We cater halaal-friendly and gluten-free requirements regularly, and build them into the menu rather than running a parallel one. Where guests have allergies, we need to know early and precisely — dietary and allergy information is treated as special personal information under POPIA, used only to cook and serve safely, and shared only with the kitchen and service staff working on your event.

Cultural and fusion menus

We often design menus that reflect Asian, Western and African influences, and create fusion dishes that are culturally respectful and well balanced. That runs through the whole menu rather than sitting in a themed corner of it: bobotie spring rolls, pap bruschetta with braai meat and chakalaka purée, mini Cape Malay chicken bunnies and snoek en croûte alongside gua bao, gyoza, tataki and kataifi, and milk tart profiteroles, mini rooibos cake and dikuku to finish.

Getting it right

Tell us the guest profile early — how many, and what each group needs. We design from there. Tastings can be arranged by appointment for confirmed bookings or larger events, which is the point at which a dietary menu stops being a list and starts being food you have tasted.

We cater across Pretoria, Midrand, Johannesburg and the surrounding areas. See the full catering menu, where vegetarian dishes are marked throughout.