MENUS

Included with all our Menus
Freshly brewed Coffee and Speciality Teas
Fresh Fruit Juice

Selection of Starters

Goats cheese served on a puff square accompanied by Herbs de Province.

A trio of flavored cream cheese, served with a home bake mini loaf.

A summer vegetable tart served with a sour berry couli and herb oil.

Grilled pear and celery salad with a blue cheese dressing.

Parma ham wrapped asparagus spears served with a citrus foam.

Smoke salmon roses served on a cream cheese and dill belini accompanied by sour cream and chives.

Mini beef kebabs Served with a Roasted red pepper couli and a balsamic and soya reduction.

Sweet chili-barbecue chicken served on coriander rice noodle nest.

Creamy chicken crepes flavored with three cheeses and fresh herbs, served with a garden salad.

A trio of pate’s, Chicken livers, butternut, and smoked snoek served with a rustic bread.

Cape Goats cheese wrapped in a phyllo pastry served with a red onion marmalade and French bean salad.

Pepper Rocket, vine tomatoes and matured Parmesan salad served with balsamic vinaigrette.

Mushroom Florentine, Baked black mushrooms topped with spinach, feta and served with a creamy hollandaise sauce.

Poached green asparagus and rounded parsley potatoes served with burned sage butter sauce.

Seared beef cubes in a pineapple-green peppercorn Sauce served on soft tagliatelle.

Marinated beetroot capriccio and sweet potato served on bitter greens and accompanied by a creamy feta and herb dressing.

Pasta sheet stack topped with a walnut and mascarpone cream dressing.

Wild mushroom salad served with sliced Parma ham and herb pancakes topped served with a sherry dressing.

Selection of Main Dishes

Tandooi kingklip with its own Biryani rice served with a sour cream dressing and tomatoes sambals.

Timbale of Aubergine, Baby marrow & Goats Feta set on rocket with grilled lamb sliced & bell-pepper vinaigrette.

Pan-fried beef Tournedo set in stroganoff style cream sauce on a bed of nest pasta.

Veal fillet medallion, baked in porcini mushroom risotto served with a basil foam.

Grilled lamb Cutlets set on its own jus & served with square potatoes filled with a vegetable red wine Ratatouille.

Grilled Chicken breast coated in gremolatta spice served on a bed of roasted garlic vegetable and dressed with Goats feta and red pepper salsa.

Open mascarpone and roasted pumpkin lasagna with sage and sweet honey dressing.

Beef fillet set on a dauphinoise potato & grilled sweet peppers, and served with a pesto and thyme flavored jus.

Selection of Meats

Pan seared steak accompanied by a leek sauce served on a layered potatoes and vegetables in a rich red wine jus.

Blackened chicken with a Cajun spice served with a lemon and herb dressing and fresh mango blocks.

Lamb rogan josh in an Indian spiced yogurt sauce, served with pickled cucumbers.

Slow roasted Beef Osso Buco served with a citrus gremolata.

Roasted lemon butter chicken breasts served with a dukha nut spice.

Chicken and cherry stuffed roll breasts, wrapped in bacon and served with a port reduction.

Beef and baby cream spinach roulade served with a thyme gravy.

Beef medallions cooked in coconut milk scented with chili and coriander.

Herb incrusted lamb cutlets with a hint of peppadew and sage.

Pork Cutlets roasted in a sweet honey mustard soya dressing, served with a ginger and red onion salsa.

Dessert

Sticky apple cups filled with rum soaked dried fruit then roasted till tender served with a vanilla cream.

Fresh fruit meringue stack with layers of fruit resting on a brown sugar meringue and served with a cream anglies.

Sponge cake sandwich with layers of whicle chocolate mouse and baked pears served with a sweet port syrup.

Vanilla and Lavender panna cotta served with mixed berries and a red berry couli.

Marinated summer berries served on an almond tuile and accompanied by a sparkling wine sabayon.

Lavender infused vanilla cheesecake, served in a soft chocolate base.

Chevin and Gorgonzola chocolate truffles served with a roasted pear puree and rocket pesto.

Lavender infused chocolate ganache served with homemade shortbread sticks to dip.

Individual Apple torte tartin served with a nut praline and caramel sauce.

Toasted Camembert served with Caramelized walnuts and  wild fig preserve.

Individual cinnamon apple and pear truadle accompanied by cream fraich.

Apricots in a baked soft sponge and served with a thin custard.