BREAD TABLE
Selection of artisan breads
Herbed focaccia, German rye, balsamic and olive ciabatta, sourdough 

Served with:
Paprika butter, mushroom butter, lemon parsley butter
Basil pesto, sundried tomato pesto
Snoek pate, biltong mousse, garlic crème 

SOUP
Classic leek and potato

VITALITY BAR
Selection of garden greens

Toppings:

Cucumber, cocktail tomato, onion, capsicum, feta cheese, olives, pepperdew, hummus, bacon bits, croutons 
Balsamic, olive oil, honey mustard dressing
Fennel and ginger Thai slaw with toasted sesame
Watermelon, rocket and peppered goats cheese
Smoked chicken, tossed with mango and spring onion salsa
Seared prawns, with coriander, chili and lime dressing

COLD SELECTION
Sushi and sashimi:
California rolls, maki, nigiri
Seafood board:
Smoked salmon, roll mops, smoked mussels, pickled fish

Charcuterie:

Venison carpaccio, salami, prosciutto, hickory ham
International cheese board, served with preserves and crackers

MAIN COURSE
From the carvery:
Cranberry and rum glazed turkey
Rosemary and garlic roasted leg of lamb, served with port jus
- Glazed gammon with pineapple and cherries, served with apple sauce

Chef’s recommendation:

Venison peppered pie
Beef and pearl onion casserole
Butter chicken curry
Seafood jambalaya with roasted prawn
Pumpkin and ricotta cannelloni, topped with napolitano and parmesan

ACCOMPANIMENTS
Basmati rice
Roasted new potatoes 
Crème spinach
Baby vegetables, tossed in citrus emulsion

DESSERT SELECTION
Individual Christmas pudding with brandy crème anglaise
Warm apricot and cherry pudding, served with chantilly cream
Traditional mince pies
Croquembouche

An array of mini tartlets and petit fours:

Duo chocolate
Pecan nut
Caramel mousse
Glazed fruit
Red velvet
Lemon cream