PLATED DINNER MENUS

Create a tantalising menu for dinner events
Minimum guests: 5
Maximum guests: 160

Starters
Salmon Tartare - Smoked and Norwegian salmon mixed with capers, gherkins and onions served with a cucumber salad, chive cream and coriander oil
Prawn Plate - Prawns with rocket, rosa tomatoes dressed with a citrus and tequila dressing
Goat’s Cheese Salad - Oven baked Chevin, served with Mediterranean-style vegetables marinated in roasted garlic and olive oil, served with crisp salad greens, red wine vinegar reduction and grissini
Butternut Soup - With biltong shavings and brandy cream
Minestrone - A tomato based vegetable soup
Beef Carpaccio - Thinly sliced beef fillet brushed with roasted garlic, olive oil, Dijon mustard and parmesan shavings
Hot Smoked Duck Salad - Mango compote and raspberry vinaigrette
Chicken Pasta Salad - Pan-fried chicken with pine nuts, garlic, asparagus with crumbled feta cheese and assorted lettuce

Sorbet / Granité
Lemon sorbet
Seasonal Fruit sorbet
Orange granité
Watermelon granité

Main Course
Chicken & Beef Duo - Blackened chicken and a herb marinated beef medallion served with tomato chutney, oven-roasted vegetables with a Port wine sauce
Griddled Ostrich Fillet - Set on a chiffonade of vegetables, crisp potato latkes served with plum sauce and a walnut emulsion
Norwegian Salmon - Served with steamed mix vegetables, crusted new potatoes and lemon beurre blanc.
Pan-fried Kingklip - Served with vegetable ratatouille and a thyme sauce
Grilled Chicken Supreme - Served with mild spiced coconut cream and fragrant rice
Herb & Garlic Roasted Leg of Lamb - With oven-roasted potatoes, garlic confit and slow baked plum tomatoes
Grilled Duck Breast - Served on a coconut polenta, ginger jus and sautéed spinach
Roast Beef Fillet - Topped with a pistachio crust, served with red wine jus and vegetables tossed in butter
Tomato and Rocket Risotto - Served with Parmesan cream and a timbale of roasted Mediterranean vegetables
Haloumi Cheese Stack - Layered between char- grilled brinjal, tomato and roasted yellow peppers topped with rocket salad and dressed with a basil pesto and balsamic glaze

Desserts
Wild Berry Crème Brûlée - served with a honey wafer
Dessert Trio - Mint flavour marshmallow, hazelnut chocolate mousse and a caramelised mini lemon tart
Vanilla Panna Cotta - Vanilla cream mousse with berries drizzled with a fruit coulis
Chocolate Sandwich - Chocolate brownies filled with white chocolate mousse covered in hot chocolate sauce
Fruit and Sorbet Selection - Sliced fruit served with a selection of fruit sorbets
Malva Pudding - With vanilla ice-cream

Cheese
Cheese Plate - Served with preserves, crackers, grissini, a bread selection and freshly cut fruit
Cambrini - Topped with caramalised nuts and served with crackers and assorted fresh fruits
Plate serves 5 people

Hot Beverages
Tea and coffee
Tea, coffee and truffles
Tea, coffee and chocolates
Tea, coffee and petit fours

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BUFFET MENUS

Minimum guests: 40
Maximum guests: 160

BUFFET MENU ONE

Cold Selection
Beef Carpaccio topped with Parmesan cheese and cracked black pepper
Black forest ham and sliced assorted melon
Smoked chicken Waldorf salad
Basil pesto pasta tossed with oven-roasted vegetables
Smoked salmon trout with a dill cream and traditional condiments
Marinated mussels with bell peppers and a lime dressing
Thai style beef strips with glass noodles and sesame seeds

Salads
Assorted lettuce with tomatoes, onions, peppers, cucumbers, croutons and assorted dressings
Beetroot and Mandarin salad
Traditional Italian salad
Potato salad
Homemade bread and bread rolls with butter

Hot Selection
Chicken breast topped with mild mushrooms
Asian vegetables with fried egg noodles
Oven-baked line fish with a herb lime butter
Roast potatoes with parsley and garlic
Savoury rice
Selection of seasonal vegetables

Carvery
Rosemary roasted leg of lamb with a mint jus
Whole grain mustard crusted beef loin
Served with a selection of gravies and traditional condiments

Desserts
Croquembouche with crème patisserie
Fresh fruit salad with passion fruit
White chocolate mousse topped with brittle
Caramelised lemon tart
Chocolate torte
Vanilla bean pavlova roll
Frangipane slices
Strawberry mousse on chocolate slices
Selection of Ice-cream
Berry panna cotta
Crème chantilly
Crème caramel

Tea, Coffee & Biscotti

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BUFFET MENU TWO

Cold Selection
Italian salami, Mortadella and Parma ham with traditional accompaniments
Tomato and Mozzarella served with basil pesto and rocket
Assorted seafood platter with a lime vinaigrette
Rare roast beef with ratatouille vegetables and chutney
Meze platter with dolmandes, olives, marinated feta, tzatziki, hummus, taramosalata and mini pitas
New potato salad with bacon
Indonesian-style chicken and vegetable salad with chilli and peanut sauce
*Selection of sushi with accompaniments*
Bowls of crisp salad greens, accompaniments and a variety of dressings
Homemade bread and bread rolls with butter

Hot Selection
Pan-fried line fish with capers and lemon butter sauce
Oven baked vegetable lasagne
Chicken Malay curry with popadums, roti and sambals
Seasonal vegetables
Cinnamon baked pumpkin
Roasted paprika potatoes
Saffron infused rice
Stir-fried noodles and prawns

Carvery
Pepper and herb flavoured beef
Moroccan style leg of lamb
Served with assorted sauces and gravies

Desserts
Croquembouche with crème pâtisserie
Fresh fruit salad with passion fruit
Wild berry crème brûleé
Macaroon syrup cake
Hazelnut panna cotta
Chocolate brownies
Mini fruit tartlets
Malva pudding with amarula custard
Lemon meringues
Pecan nut pies
with chantilly cream

Tea, Coffee & Truffles

* 4 pieces of sushi will be served per person, additional platters will be charged for

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BUFFET MENU THREE

Cold Selection
Marinated mussles with a lime and coriander dressing
Smoked duck and mandarin salad
Selection of German cold cuts served with German mustards
Sweet chilli chicken and peppadew salad with noodles
Rare roast beef with deep fried basil
Whole salmon with mustard, honey and dill wrapped in pastry
Oysters with gazpacho and black pepper
Parmesan crusted chicken with sun dried tomatoes, bell peppers and asparagus

Salad Selection
Potato salad with a creamy herb dressing
Broccoli salad with blue cheese and pecan nuts
Beetroot, mandarin and ginger salad
Oven-roasted Mediterranean vegetable salad
Selection of salad greens
Served with a selection of dressings and condiments

Hot Selection
Oriental style vegetables stir-fry
Breyani style rice
Morrocan-style lamb Tagine
Lemon crusted linefish with tomato
Creamed garlic potato bake
Seasonal vegetables
Penne with smoked salmon and a creamy tomato sauce
Honey glazed Kassler rib with apple sauce

Carved by our Chef
Garlic and herb roasted chicken
Pepper crusted sirloin of beef served with Yorkshire pudding
Rosemary marinated leg of lamb
Served with a selection of gravies and traditional condiments

Desserts

Croquembouche with crème patisserie
Sesaonal fruits salad with passion fruit
Crème chantilly
Apple pie with calvados cream
Hazelnut flavoured chocolate mousse torte
Caramelised lemon tart
Wild berry crème brûleé
Black forest cake
Mixed berry pavlova
Espresso panna cotta
Orange infused sponge slices
Bread and butter pudding with vanilla bean custard

Tea & Coffee with Truffles

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BUFFET MENU FOUR

Cold Selection
*Selection of sushi*
Traditional seafood platter with assorted sauces
Pastry encrusted line fish with a lime dressing
Oysters on rock salt with traditional accompaniments
Parma ham with melon
Chicken liver pate served on Melba toast
Smoked chicken and avocado platter
Caprese salad with basil pesto
Meze platter with dolmandes, marinated olives, feta, tzatziki, hummus, taramosalata and mini pitas
Chicken roulade with a red current glaze
Beef carpaccio with parmesan cheese and black pepper

Salad Selection
Biltong Caesar salad served with traditional dressings and Parmesan cheese
New potato salad
Marinated peppers with mushrooms and artichoke salad
Greek salad
Red cabbage coleslaw
Salad greens – served with a selection of salad dressings, condiments and pestos

Hot Selection
Asian fruit ostrich curry
Supreme of Kingklip with thyme butter
Traditional paella
Beef sirloin with caramelised onions
Flame-grilled chicken pieces
Coriander flavoured Jasmine rice
Herb roasted potatoes
Basil infused linguine, gratinated with mozzarella and parmesan
Sautéed baby vegetables
Cauliflower Mornay

Carved by our Chef
Roast rump of beef with a mustard crust served with gravy and horseradish
Rosemary marinated de-boned leg of lamb with mint jelly
Honey glazed Gammon accompanied by apple sauce

* 4 pieces of sushi will be served per person, additional platters will be charged R250.00 per platter per 10 guests

Dessert Buffet
Mini crème brûlée
Fruit salad with passion fruit
Chocolate frangipane slices
Lemon meringue
Tiramisu with lady finger sponge
Malva pudding with amarula custard
Mixed berry panna cotta
Passion fruit cheesecake
Carrot cake
Vanilla bean pavlova slices
Mint flavoured marshmallow and chocolate squares
Chocolate and hazelnut gateaux
Poached pears in a red wine sauce
Crème chantilly

Tea & Coffee with Friandises

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WINE SELECTION

Champagne A perfect way to celebrate – only the best!

Montaudon Brut N/V (375ml) - Very aromatic, lacy texture with gentle seductive appeal and attractive flavours of candied citrus rose and vanilla. Leisurely lingering on the finish
Moët & Chandon Brut Imperial N/V - Enticingly aromatic and elegantly sophisticated - exuberantly frothy. From good vintage - left on the lees for 3 years.
Tattinger Brut - An expressive fruity wine with fresh peach and white flower aromas. Very well balanced and delicate on the palate.
Tattinger Rose - Brilliant pink, shimmering and intense with fine bubbles. A velvety wine with fresh fruit flavours.

Sparkling Wine

Simonsig Kaapse Vonkel 2003 - Lemon/brioche fragrance, exuberantly zesty texture and finish. 15% Wood fermentation. Chardonnay/Pinot noir and a dash Pinot Meunier.
JC Le Roux Le Domaine - A hugely popular sweet Asti Spumante. A sweet grape sparkling wine pressed from the finest white grapes. Suitable for all occasions.

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WHITE WINE

Dry / Light-Bodied
La Motte Sauvignon Blanc - A fine balance between tropical flavours, green aromas of peppers and lemon grass. A very soft and refreshing wine.
Leopard’s Leap Chardonnay - This refined, single varietal unwooded Chardonnay is produced to be an elegant medium-bodied wine with an abundance of tropical fruit and lime flavours and hints of creamy goodeberry aromas.
Ken Forester Petit Chenin - A prefect everyday drinking wine. This youthful wine showing fresh ripe melon with a mellow, round, mild and honeysuckle fruit palate and a refreshingly long finish.

Dry / Medium-Bodied
Lushof Sauvignon Blanc - A well balanced medium bodied wine with fresh aromas of bold fruit.
Uitkyk Sauvignon Blanc - Brilliant tropical aromas with an elegant wine with refreshing fruity flavours.
Excelsior Chardonnay - Crisp and fresh citrus flavours with a hint of fruits and vanilla, leaves a lingering after taste.
Spier Chenin Blanc - Fresh fragrant tropical fruit and peach aromas. This elegant, fruity and medium bodied wine has a pleasant sugary finish.
De Wetshof Bon Vallon - Unwooded in the steely style of Chablis with ripe yet refined flavours and a smooth crisp texture.
De Waal Young Vines - A refreshing mouth-watering white wine. Young Vines was created out of the need to have a good wine-by-the-glass in gourmet restaurants.

Dry / Full-Bodied
Buiterverwachting Buiten Blanc - Enticing Sauvignon Blanc blend; seductive and balanced fruitiness; pleasingly full on the palate, Veritas Gold medal winner, a real treat.
Backsberg Chardonnay - Softly textured with hints of citrus, tropical fruits and peach.
Boland Chardonnay - A vivacious wine with complexity of citrus fruit and hints of lime that lingers with a slightly buttery aftertaste.

Semi-Sweet / Sweet
Van Louveren Special Late Harvest - A full semi-sweet wine with an aroma of sweet rose petals, rich summer fruit and exotic spice. This wine is well balanced and is best enjoyed with dessert.
Leopard’s Leap Chenin Blanc - Ripe tropical fruit and guava are enhanced by the richness of this wine, a pleasant after taste.

Blanc de Noir and Rosé
Boschendal Blanc de Noir - Alluring sunset colour, supple fruitiness and versatile flavours; just off dry.
Porterville Rosé - Strawberry and fruit blossom undertones. The subtle sweetness makes it an ideal accompaniment for all dishes.

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RED WINE

Light-Bodied
Rhebokskloof Cabernet Sauvignon / Merlot - A perfect blend with a good combination of French oak and berry flavours.

Medium-Bodied
Simonsvlei Merlot - A very intense aroma of ripe fruit, chocolate and fig overtones. It has an overall well balanced sweetness.
Beyerkloof Pinotage - Medium in body and colour. This rich red wine exudes fresh cherry and red berry aromas.
DeWaal Pinotage - A full, fruity wine with flavours of ripe plums and cherries; rich with a persistent finish..
Neil Ellis Cabernet Sauvignon / Merlot - Medium red and purple in colour. Plum fruity flavours.
Guardian Peak Merlot - This wine offers intense fruity flavours. The ripe fruit is accompanied by flavours of chocolate and liquorice.
Darling Cellars Shiraz - Aromas of wild berries, spice and cloves. A creamy palate with flavours of raspberry.

Full-Bodied
Zandvliet Shiraz - Garnet in colour, this elegant wine expresses fully all that Shiraz has to offer. Dry red wine with rich fruit, overlaid with typical smokey bouquet.
Fleur du Cap Cabernet Sauvignon - Dark ruby-garnet in colour, this wine has an intensive complex bouquet packed with cherry and cassis with undertones of wood spices. It has a full-bodied entry with a solid tannin structure and a long persistent aftertaste.
Allesverlouvren - Robust deep flavours - bold and intense. A perfect accompaniment to roast beef, grilled steak and noble cheeses.
Excelsior Cabernet Sauvignon - Red blackcurrants over laid with toasty vanilla, lingering on a full fruit finish.
Saxenburg Guinea Fowl - A fresh blend that is ready to enjoy anytime, and is best suited for casual meals and occasions.