Nothing says summer like watermelon & bubbles! Try these freshly shucked oysters with zingy granita, served with Graham Beck Brut NV Magnum.
Starters
A classic way to enjoy caviar as a sophisticated party canapé. Decorate with edible gold leaf for an elegant touch.
Indulge in the succulent goodness of braaied tiger prawns, brushed with zesty lime butter, and served alongside a vibrant and tangy chopped red pepper and mango salsa.
Indulge in the perfect blend of savoury and sweet with these Pork Samoosas paired with a delectable homemade peach chutney.
Enjoy the tropical allure of these Fiji-inspired pork & pineapple skewers, drizzled in a tantalising coconut curry sauce.
Inspired by the quintessential South African snack, biltong, these tartlets feature all your charcuterie and cheeseboard faves.
Savour the succulent goodness of these Italian-style pork meatballs paired with a drop kick of spicy arrabbiata sauce.
These corn riblets are the perfect starter to your campfire meal, no utensils are required to tuck in!
These tartlets are ideal for entertaining guests. The combination of mushrooms, thyme, caramelised onions and Gruberg cheese will delight taste buds.
This flatbread is a real crowd-pleaser. The savouriness of cheese and prosciutto is balanced by the sweetness of roasted and fresh cherries.
These canapés are deceptively simple to make but look fabulous on a party table. Your guests will love them with a glass of Graham Beck Pinot Noir Rosé.
Indulge in the comforting delight of these flaky English sausage rolls infused with aromatic sage and butter-fried leeks.
A South-East Asian spin on crispy calamari inspired by Oceania Cruise’s Red Ginger Restaurant – The Finest Cuisine at SeaⓇ.
A deluxe seafood feast fit for king or queen and elegantly paired with Krone Night Nectar Blanc De Blancs Cap Classique.
The ultimate decadence – perfectly seared scallops with crispy chorizo bits, served on a bed of creamy mashed potato. Enjoy with Krone Night Nectar Blanc De Blancs 2018.
A freshly shucked oyster is the ultimate amuse bouche, elegantly enjoyed with Krone Night Nectar Blanc De Blancs 2018.
This method of slow poaching of tomatoes in oil makes them soft and sweet. Serve as part of a tapas spread, close your eyes and be transported to the Med.