So how do you change an ordinary function into a perfect fusion of food friends laughter celebration music aroma colour taste texture rhythm? Easy. Just add ANTS tag-a-long caterers.
Whatever your catering needs, yes, we can. Let your imagination go wild. then sit back and allow the ANTS tag-a-long caterers creative cuisine team to take your private and corporate entertaining to new heights with our new world gourmet - always served with professional flair.
Catering and special event services
A 20% co-ordination fee is charged for the following services
Top class service staff
Friendly, professional and smartly dressed in black pants, shirt and apron, or as per your
request. Service staff are quoted at R40 per person, per hour, or part thereof. At R80 per hour,
a Maitre’d will manage the service staff and ensure the smooth running of your event.
A minimum service period of four hours is payable per service staff member.
Full bar service
A personal selection of cocktails, Champagnes, spirits, wine, beer, juices, minerals, mineral
water and cordials, as per your specification. All beverages are purchased on a sale and return
basis, billed to you at cost.
Marquees and equipment hire
We offer three ranges of hiring - Budget, Mid and Exclusive. Individual requirements will be
quoted accordingly, inclusive of tables, chairs, linen, cutlery, glasses and crockery. This quote
excludes the cost of any breakages or loss of equipment.
Décor and styling
Our expert décor team will transform your vision into reality, to the very last detail, including
flower design and display.
Cleaning service
The cleaning team will ensure that your venue is spotless after the function. Cleaning staff are
quoted at R25 per person, per hour or part thereof.
Other services offered by ANTS tag-a-long caterers: Music and Entertainment Visual and Sound Effects
Customised Printing Photography Press Coverage Ablution Facilities Publicity and Promotions Full Security Standby electrician
To tempt and inspire you... a few mouthwatering menus that we’ve served to great acclaim on previous occasions.
Please note that prices are subject to individual requirements.
Vegetarian
Buffet service canapés
R75.00 per person.
Cold
Chardonnay-steamed green asparagus spears, served with pickled ginger and
lemon grass aïoli.
Rare-roasted beef parcels. Thin slivers of tender beef wrapped around bundles
of horseradish- pickled julienne vegetables.
Buckwheat blinis topped with smoked salmon, cucumber mousse, cracked pepper and caviar.
Sweet potato tartlets with blue cheese and red onion confit.
Hot
Italian suppli. Deep-fried risotto balls stuffed with mozzarella, ANTS tag-a-long caterersed with loads
of herbs and served with black bean compote.
Wanton wrappers of goan coconut fish curry, served with fresh coriander lime chutney.
North African spiced ostrich satay.
Butler - served canapés
R125.00 per person
(Your choice of 12 from the menu below)
Cold
Lemon and basil taboulleh stuffed vine tomatoes.
Turkey, feta and mint mini burgers, dressed with cranberry relish.
Sour dough croutons with roasted peppers, quail’s egg and tapenade.
Dill - flecked mini omelette wraps, with lemon infused cream cheese, smoked salmon trout and capers.
Traditional and African fusion sushi:
Fresh tuna nigiri
Smoked game with samp
Julienne vegetables, polenta and morogo
Grated biltong and ricotta
Cream cheese and salmon trout
All served with traditional accompaniments; soy sauce, wasabi and pickled ginger.
Vine leaves stuffed with Greek rice, dill and walnuts, with a lemon and olive relish.
Vietnamese vegetarian rice paper rolls, served with a saki dipping sauce.
Cocktail parmesan scones with four herbed mascapone.
Coronation chicken stuffed peppadews.
Hot
Rare roasted beef and skordalia in mini Yorkshires.
Cocktail fresh tuna niçoise tartlets.
Asian chicken satay, served with a spicy peanut dipping sauce.
Kebab lamb kefta, served Indian style, on a skewer with cucumber raïta.
Golden and crumbed, crispy pumpkin, coriander and ricotta balls, served with Thai sweet chilli sauce.
Something sweet
Walnut stuffed, rum marinated prune skewers, dipped in dark Belgium chocolate.
Petit four.
Date and apricot sweetmeats dusted with gold.
Cape sunburst breakfast buffet
R75.00 per person.
Fresh 100% pure fruit juices - a seasonal selection.
Decadent platters of seasonal fresh fruits and sun dried fruits.
Plain Bulgarian and natural culture yoghurt, ANTS tag-a-long caterersed with freshly made fruit coulis
and lavender honeycomb, roasted nut and organic seed mix.
Cereal, homemade granola and muesli bar.
Eggs to preference - sunnyside up, poached, scrambled, Japanese omelette stirfry.
Crispy farmhouse bacon.
Grilled venison and sage sausage, served with balsamic and red onion relish.
Forest mushroom and leek stroganoff.
Sliced fresh or grilled sun-ripened vine tomatoes.
Mixed berry crumpets served with butterscotch syrup.
Baker’s basket of freshly baked breakfast pastries, assorted muffins and croissants.
Cape seed loaf, crusty white farm loaf and assorted bread rolls.
Cape jams and preserves.
South African cheese board with melon, fig and kumquat preserve.
Celebration champagne brunch
R105.00 per person.
Pure, freshly squeezed 100% real fruit juices.
Power energy juice bar of the day - ginger, carrot and apple.
Red eye cocktail. Floating scoops of frozen ruby grapefruit and raspberry sorbet in
chilled champagne.
Madagascan exotic fruit skewers with aromatic spice dust and fresh mint coulis.
Mini bagels with smoked salmon, dill cream cheese, capers, fresh lemon and cracked pepper.
Fountain of fresh oysters infused in the shell with ANTS tag-a-long caterers’s iced teas and tiny spicy bloody
Mary’s. (Optional extra “SQ”)
Potato and herb rosti topped with Mexican salsa.
Smoked kassler steaks served with glazed pineapple rings.
Speciality omelette bar. Create your own filling from our exciting selection.
Smoked tofu with wilted greens and chilli tomato jam on whole-wheat baby breakfast scones.
Teriyaki beef, Spanish onion and cocktail tomato mini kebabs.
Miniature Scotch eggs. Quail eggs encased in spicy ground lamb and golden crumbs.
Pannetone French toast, sprinkled with confectioner’s sugar, served with maple syrup.
Baker’s basket filled with freshly baked breakfast pastries, assorted muffins, croissants, and bread rolls.
Cape cheese board with home made crackers and chutneys.
Fresh coffee, ceylon tea and our own herbal fruit infusions.
Buffet lunch/dinner
R95.00 per person
Plated starters on table
Peppered seared tuna with watercress salad and papaw seed dressing.
Basket of cocktail rolls and health bread.
Buffet
Feta crusted slow roasted Greek lamb with a pinotage rosemary reduction.
Andulasian chicken in a truly delicious, sherry, garlic, tarragon and cream sauce.
Oven charred Italian baby vegetable and fresh herbs.
Crispy golden roasted potatoes.
Wild, brown and basmati rice pilaf.
Vegetable Kashmira with saffron toasted nuts and yoghurt.
Roasted honey and thyme beetroot.
Avocado, blue cheese and grilled pear, served on a bed of baby leaves.
Sumptuous summer green herb salad, cocktail tomatoes, red onion, croutons, deep
fried leek and peppadews, tossed with our ANTS tag-a-long caterers dressing.
Dessert buffet
Fusion cheese board: an interesting
selection of cheeses, dried fruit, nuts and savoury biscuits.
Mango and berry supreme - a delicious and refreshing timbale of layered fresh
mango, vanilla sponge and créme frâiche, served with forest berry coulis.
Sticky toffee pudding in butterscotch sauce, served with double cream.
Coffee and friandise.
Rotisserie lamb barbeque
R135.00 per person
Starter
Moroccan tomato, pumpkin and coriander soup, garnished with chermoula.
Smoked anglefish and roast vegetable patés served with pickles.
A variety of Mediterranean breads and crackers.
Main course
Rosemary and garlic marinated whole Karoo lamb, basted with honey and lemon on
the spit and served with tzatziki.
Whole apricot and chilli butterflied snoek.
Barbequed whole spatchcock chicken, Portuguese style, marinated in white wine,
garlic, chilli and bay leaves.
Giant mushrooms stuffed with fresh herbs, ricotta and spinach.
Wood oven roasted balsamic vegetables in season.
Char grilled whole corn on the cob with lemon butter.
Cinnamon and honey pumpkin fritters.
Baked potatoes with sour cream and chives.
Mixed garden leaf salad with garlic croutons and Parmesan shavings, dressed with
rich vinaigrette.
Roma tomato, marinated boccincini and basil pesto salad.
Avocado pasta salad with a citrus and peppadew dressing.
Dessert
Warm apple crumble with a fresh rosemary and lavender crust, served with double cream.
Pistachio nut baklava soaked in mint syrup.
Vanilla bean ice cream.
Coffee and petit four.
Six course sit down silver service dinner
R185.00 per person
Canapés on arrival
(Please select 3 canapés from our canapé menu 2)
Starters
Springbok carpaccio on rocket leaves, dressed with a caper pesto, Parmesan crackling and fresh figs.
Avocado, artichoke and goats cheese phyllo stack, drizzled with coriander and chilli oils.
Entrée
Manhattan orange soup - a duo of creamy pumpkin and butternut, lightly scented with masala, garnished with Mexican black bean salsa, served with green onion cocktail
poppadams.
Main course
Scottish supreme -fresh fennel and crispy potato crusted Scotch salmon, served with a saffron and leek beurre blanc
.
Oyster mushroom, smoked aubergine and walnut naked ravioli, garnished with deep-fried julienne leeks.
Main course accompaniments
A sumptuous table salad, of baby salad leaves and herbs, dressed with our sublime house vinaigrette and pecorino croutons.
Butler served vegetables in season.
Dessert
Black cherry and dark chocolate terrine, set on a pool of raspberry coulis, served with
homemade black pepper ice cream.
Fresh strawberry pavlova with Amarula reduction.
Local and imported cheese board, crackers, Cape preserves and shaved biltong, served with candied grapes and nuts.
Coffee and homemade vanilla pod truffles.
Things you should know
Menus are based on 50 people per function. More or less people will affect the per head price. Prices exclude 14% VAT. ANTS tag-a-long caterers reserves the right to alter prices due to changes in the market.
Final confirmation of catering numbers is required 7 days before the function. Confirmation is only accepted by fax, and on receipt of a 50% deposit. The remainder of payment is to be made in full on the day of the event. A third and final payment for extras e.g. bar, breakages and service staff, is payable within 7 days after presentation of invoice.
Our cancellation policy varies according to individual circumstances. A consultancy fee of R150 will be charged for all consultations prior to the function, excluding the first meeting, and will be wavered should ANTS tag-a-long caterers cater for your event.
All kitchen and food preparation staff’s remuneration is inclusive in our per head menu price. As per current labour law, catering staff are to be remunerated twice their daily rate on all public holidays. This in turn will affect our menu prices.
Client is advised to take out full insurance cover for the event, and particularly for any damage to or loss of property or hired equipment as no responsibility can be claimed by ANTS tag-a-long caterers.
Individual/specific event and location logistics will affect all aspects of your quote, which is provided on the assumption that your venue has adequate facilities, enabling efficient preparation of food and the professional service thereof.
Effective power points and electrical requirements are pertinent to the event’s success. It is recommended that a standby electrician be arranged for the function.
Food and drink for children, entertainers and other event personnel not supplied by ANTS tag-a-long caterers may be arranged for separately.
ANTS tag-a-long caterers is not a registered hallaal or kosher caterer, however individual requirements such as vegan, kosher and hallaal can be catered for on request.
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