Maximum guests as per venue specifications

PLATED MENU

1 x Set Starter
1 x Set Main
1 x Set Dessert

STARTERS

FOIE GRAS TERRINE

Served with a fig compote, toasted brioche, and a delicate balsamic reduction.

TUNA TARTARE

Fresh, hand-cut tuna seasoned with citrus, avocado, and a touch of wasabi mayo.

CRISPY FRIED MUSHROOMS

A delicious and savory treat, featuring fresh mushrooms coated in a seasoned batter, then deep-fried to golden perfection. Paired with a creamy ranch dip.

BEETROOT CARPACCIO

Thinly sliced roasted beetroot with goat cheese, arugula, and a truffle vinaigrette.

MAINS

SLOW ROASTED BEEF FILLET

A perfectly slow roast beef fillet with a rich red wine reduction, served with wholegrain mustard mashed potatoes and sautéed seasonal vegetables.

PAN-SEARED DUCK BREAST

Served with a cherry and red wine sauce, roasted root vegetables, and a crispy potato galette.

SEA BASS FISH

Pan-seared with a citrus beurre blanc, served with a delicate fennel salad and herbed quinoa.

OXTAIL PHYLLO

Slow-braised Oxtail, Thyme and Parmesan Mashed Potatoes

WILD MUSHROOM RISOTTO

Creamy risotto made with Wild Mushrooms, Parmesan and a hint of White Truffle Oil.

DESSERTS

GOAT CHEESE CRÈME BRÛLÉE

A twist on the classic French crème brûlée, this version incorporates the tangy and creamy flavour of goat cheese, Kumquat sorbet,a refreshing and slightly tart sorbet made from Kumquats, and garnished with an apple puree and bitter orange ground.

DUO OF CHOCOLATE SOUFFLÉ

Light and airy, served with a rich dark and milk Chocolate sauce and a scoop of Pistachio ice cream.

PISTACHIO & RASPBERRY TART

A crisp tart filled with Pistachio cream and fresh Raspberries, finished with a light glaze.

PASSION FRUIT PANNA COTTA

Smooth Panna Cotta infused with passion fruit, served with a mango coulis and fresh mint.

Maximum guests as per venue specifications

Selection of

Knotted rolls, cheese buns, herbed bread and grissini sticks

SALAD STATION

BUILD YOUR OWN TOSSED SALAD

A variety of crisp garden-fresh ingredients to mix and match Greens & Vegetables

Lettuce, Snow Peas, Green Peppers, White Onion, Spring Onion, Celery, Cucumber, Cocktail Tomatoes, Carrot Sticks,

Beetroot, Boiled Potato, Steamed Butternut, and Broccoli.

PROTEINS & ADD-INS

Boiled Eggs, Pickled Feta, Grated Cheddar.

FRUITS & GRAINS

Brown Rice, Sweet Corn, Samp, And Couscous.

GARNISHES & TOPPINGS

Olives, Peppadews, Sun-dried Tomatoes.

DRESSINGS & CONDIMENTS

Italian Dressing, French Dressing, Greek Dressing, Balsamic Reduction, Olive Oil, Thousand Island Dressing,

Red Wine Vinegar, White Wine Vinegar

MAIN COURSE

SUCCULENT ROAST BEEF

Perfectly seasoned topside roast beef with coarse black pepper and Dijon mustard.

RUSTIC CHICKEN STEW

A hearty dish featuring tender chicken and wild mushrooms in a rich, flavourful broth.

FUSILLI ALFREDO

Delicious pasta in a creamy Alfredo sauce.

SEASONAL VEGETABLES & SIDES

Seasonal vegetables, Steamed long-grain rice.

DESSERTS

WARM MALVA PUDDING

Served with a drizzle of vanilla custard.

ICE CREAM DUO

Served with a selection of condiments.

TROPICAL FRUIT SALAD

Showcasing the best seasonal fruits.

Maximum guests as per venue specifications

Selection of

Knotted rolls, cheese buns, herbed bread and grissini sticks

SALAD STATION

BUILD YOUR OWN TOSSED SALAD

A vibrantselection of garden-fresh ingredients

GREENS & VEGETABLES

Lettuce, Snow Peas, Green Peppers, White Onion, Spring Onion, Celery, Cucumber, Cocktail Tomatoes, Carrot Sticks, Beetroot, Boiled Potato,

Steamed Butternut, and Broccoli.

PROTEINS & ADD-INS

Tuna Chunks, Chicken Fillet, Grilled Bacon, Biltong Dust, Boiled Eggs, Pickled Feta, Parmesan Powder, Grated Cheddar.

FRUITS & GRAINS

Pineapple Sticks, Citrus Slices, Grilled Pears, Melon Cubes, Berries,

Barley, Quinoa (white Or Red), Brown Rice, Sweet Corn, Samp, And Couscous.

GARNISHES & TOPPINGS

Olives, Peppadews, Sun-dried Tomatoes.

DRESSINGS & CONDIMENTS

Italian Dressing, French Dressing, Greek Dressing,

Balsamic Reduction, Olive Oil, Thousand Island Dressing, Red Wine Vinegar, White Wine

Vinegar, Spicy Mayonnaise, Basil Pesto, Green Olive Tapenade, Black Olive Tapenade,

Hummus, and Tzatziki.

SIGNATURE MADE SALADS

BRIE & CHERRY CHUNKY SALAD

A delightful combination of creamy Brie and sweet cherries.

ROASTED BEETROOT SALAD

Featuring grilled Pear and peppery Rocket for a fresh twist.

GRILLED POLENTA SALAD

Topped with rich, creamy Burrata.

KUDU CARPACCIO

Thinly sliced kudu paired with Cranberry salsa and Avocado

SMOKED SALMON ROULADE

Served with crispy bread chips for added texture.

MAIN COURSE

PEPPERCORN ROASTED SIRLOIN

Perfectly roasted sirloin with Yorkshire pudding, paired with a rosemary and shallot gravy.

SLOW-ROASTED LEG OF PORK

Tender and flavourful, slow-cooked to perfection.

ROGAN JOSH

A classic Indian lamb curry with bold spices in a creamy tomato-based sauce.

CHICKEN FRANCESE

A delicate chicken dish in a bright, lemon-infused sauce.

WILD MUSHROOM ENCHILADAS

Served with an ancho chili-cream sauce for a smoky, creamy kick.

SEAFOOD BRIYANI

A fragrant rice dish packed with the flavours of the ocean.

PENNE ARRABBIATA

Pasta tossed in a fiery tomato and chili sauce.

CHAR-GRILLED VEGETABLES

Herbed new potatoes.

Brown rice.

DESSERTS

BAKED CARAMEL PUDDING

Served with a rich butterscotch sauce.

TRADITIONAL CREME CARAMEL

A smooth, creamy classic.

BLUEBERRY CHEESECAKE

A luscious dessert with a fruity topping.

DUO OF SWISS ROLLS

Soft sponge rolls with delightful fillings.

SELECTION OF MERINGUES

Paired with dips and flavoured yogurt.

ICE CREAM DUO

Accompanied by a variety of condiments.

TROPICAL FRUIT SALAD

A refreshing mix of seasonal fruits.

Maximum guests as per venue specifications

BREADS

Garlic & Cheese Rolls

Spicy Flatbreads served with Olive Tapenade, Olive Oil, and Balsamic Vinegar

SALADS

Spinach & Biltong Salad

Potato & Blue Cheese Salad

Beetroot Salad with Cumin

Creamy Curried Char-Grilled Peach Noodle Salad

Pineapple, Cucumber, Tomato & Onion Salsa

Classic Coleslaw

Moroccan Carrot & Caraway Salad

POTJIE SELECTION

Choose Four Potjies. Each potjie is crafted with authentic ingredients:

• Beef Oxtail and Butter Bean Potjie
• Creamy Seafood and Tomato Potjie
• Venison Potjie with Mushrooms, Herbs, Juniper, and Red Wine
• Smoked Pork and Black-Eyed Bean Chili Potjie
• Mutton Neck and Green Bean Potjie
• Thai Green Chicken and Bean Potjie
• Curry Vegetable Potjie

ACCOMPANIMENTS

Baked Potatoes with Soured Chive Cream

Potato & Pumpkin Gratin

Yellow Raisin Rice with Cinnamon Sticks

Traditional Pap Tert

Buttered Corn on the Cob (wrapped in foil)

Char-Grilled Mediterranean-Style Vegetables

DESSERTS

Dark Chocolate Mousse

Lemon Meringue Pie

Traditional Koeksisters

Malva Pudding with Cinnamon Custard

Cape Brandy Pudding

Baked Banana with Bar One Sauce

Maximum guests as per venue specifications

Selection of
Knotted Rolls, Cheese Buns, Herbed Bread and Grissini Sticks

SALAD STATION

Build Your Own Tossed Salad

A vibrant selection of fresh and wholesome ingredients

GREENS & VEGETABLES

Garden Lettuces, Snow Peas, Green Peppers, White Onion, Spring Onion, Celery Sticks, Cucumber Sticks, Cocktail

Tomatoes, And Boiled Carrots.

FRUITS & ADDITIONS

Pineapple Sticks, Citrus Slices, Grilled Pears, Melon Cubes, Berries, Boiled Eggs & Bacon.

CHEESES & GRAINS

Pickled Feta, Grated Cheddar, Quinoa (white Or Red), Brown Rice, And Couscous.

DRESSINGS & DIPS

Italian Dressing, French Dressing, Greek Dressing, Balsamic Reduction, Olive Oil, Thousand Island Dressing, Red Wine Vinegar,

White Wine Vinegar, Spicy Mayonnaise, Basil Pesto, Green Olive Tapenade, Black Olive Tapenade, Hummus, And Tzatziki.

MADE SALADS

CHAKALAKA

A Traditional Mix Of Baked Beans, Tomatoes, Onions, Garlic, And Curry.

BEETROOT SALAD

A classic side dish perfect for any braai.

COLESLAW

A crunchy, colourful addition to brighten your plate.

GERMAN POTATO SALAD

A creamy, flavourful favourite for a true braai experience.

MAIN COURSES – OFF THE BRAAI

Braaied Pork Chops.

Chicken Sundowner Wings.

Traditional Boerewors.

Minute Steaks.

Foil-wrapped Spiced Fish.

MAIN COURSES – OFF THE POTJIES

Slow-cooked Venison Potjie.

Mixed Vegetable Potjie, infused with rich flavours.

DESSERTS

APPLE CRUMBLE

Stewed apples with cinnamon and raisins, layered over a biscuit base, topped with streusel crumble,

and served with French custard.

MILK TART

A delightful Greek-style milk tartlet.

KOEKSISTERS

Traditional South African fried dough soaked in cinnamon-infused syrup.

ICE CREAM

Farmhouse-style flavoured ice cream.

BRAAI MARSHMALLOWS

Giant marshmallows toasted to perfection over the coals.

FRUIT SKEWERS

Seasonal fruits elegantly skewered for a refreshing finish.