The evening was a ‘culmination of months of work and preparation by the staff of the Oyster Box,’ says general manager, Wayne Coetzer. “We wanted every aspect to be absolutely perfect. We knew we were carrying the expectations and wishes, not only of the royal couple, but the province and the country on our shoulders. Everything came together perfectly and we are thrilled with the outcome.”

"The Prince and Princess called the chef and myself aside and thanked us for a fantastic function. Activities and speeches in the Pearl Room took about four hours before 150 guests went up to the Lighthouse Bar for a private party … certainly the most festive we’ve had in that venue!”

Under the experienced guidance of executive chef, Kevin Joseph, head chef, Luke Nair, banqueting chef, Tilley Naidoo, pastry chef, Joanita Venter and with the assistance of a kitchen brigade of 30 cooks, who have been hard at work on the food preparation for the past three days, over 60 000 pieces of 42 different types of canapés were produced, using all three of the Oyster Box’s kitchens.

The menu reflects influences of South Africa and France. On arrival guests were served bowls of Masala spiced corn, Greenfields free-range beef biltong, traditional Natal ‘Sev and Nuts’ and Cape Smoor, with paprika cheese straws, along with the ‘Cocktail Charlene’, created for the Princess in Monaco before her wedding.

This was followed by a host of exotic and luxurious cocktails including local Natal cocktail oysters with lime hollandaise; drunken oysters with papaya, vodka and chilli salsa; smoked Franschoek salmon; Chili Mozambican prawn, avocado and corn salsa; Natal crayfish with lime and palm sugar glaze and wasabi egg puree; Mini fish and chips served in bamboo baskets; seared Tuna loin with Japanese seven spice, crisp seaweed salad, soya and mint dressing; Ostrich Bobotie and raisin spring rolls, Dargyle duck liver and truffle pate on black pepper loaf; Black lentil and chickpea Samoosas and Mini chicken and pea bunny chows, amongst others.
In addition, Chef Joseph created a signature Oyster dish for the new royal, ‘Oysters Charlene’… Oysters baked in a ragout of creamed spinach, curried brown lentils and asparagus; gratineed with Boerenkaas from the Midlands.