MENU Breakfast Page 3 Coffee & Tea Break Page 13 Lunch Page 16 Canapé Page 22 Dinner Page 27 BREAKFAST CoFFEE & TEA BREAK LUNCH CANAPE DINNER ... CURED SALMoN Fennel & mustard salmon

M E N U

Breakfast Page 3Coffee & Tea Break Page 13Lunch Page 16Canapé Page 22Dinner Page 27

B R E A K FA S T C o F F E E & T E A B R E A K L U N C H C A N A P E D I N N E R

Breakfast


CURED SALMoN Fennel & mustard salmon gravlax – honey mustard dressing Salmon bellevue – cottage cheese – sweet red onion – capers

CHARCUTIERE Smoked dried beef – hot English mustardShaved black forest ham – quail egg – apple & Cape grain mustard

BREAKFAST Bubble & squeak potato hash – bacon – onion – fine herbs Frittata – potato - asparagus – peas Fisherman’s soft scramble egg – brioche – lumpfish roe

EARLy MoRNINg BEvERAgESFilter coffee, decaffeinated coffee, specialty coffees, tea selection and hot chocolate

F L o AT I N g B R E A K FA S T 2

For a minimum of 25 guests. | R395 p.p.

FRESH SEASoNAL FRUIT JUICESOrange, grapefruit, pineapple, cloudy apple, fruit cocktail Juice selection is subject to seasonal availability

CEREALSPotted homemade granola – served with orange blossom yoghurt Chocolate coated cereal – served with chamomile tea panna cotta

SEASoNAL BREAKFAST FRUITParisian scooped melon with mint & pine nut pesto Stewed fruit with potted Bulgarian yoghurt

BAKERS’ BASKET All Bran muffin loafFreshly baked croissantsAssorted French danisheswith a selection of fruit preserves & infused honey

CURED SALMoN TRoUT Franschhoek smoked salmon trout – caviar – oatmeal blini

CHARCUTIERE Prosciutto – fresh grapes - Cape grain mustard sauce

BREAKFASTFrench toast with bacon, banana & maple syrupSmoked haddock & chive croquettes


F L o AT I N g B R E A K FA S T 1

For a minimum of 10 guests. | R295 p.p.


AMUSE-BoUCHEOld fashioned pumpkin fritters – Tonka bean yoghurt

CEREALS “Melkkos” - traditional South African porridge Potted homemade granola – served with orange blossom yoghurt

SEASoNAL BREAKFAST FRUITParisian scooped fruit – granadilla coulisVanilla frozen yoghurt – cherry pie filling Homemade apple pie juice

CHEESE Grand brie cheese – lavash – orange – lavender honey

BAKERS BASKET Banana & chocolate loafFreshly baked almond croissantsAssorted French danishesCocktail seeded bread rollswith a selection of fruit preserves & infused honey

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F L o A T I N g B R E A K F A S T E N H A N C E M E N T S

Make your own menu or add any of the below items to your chosen menu. | Minimum spend of R295 p.p.

CoCKTAIL BREAKFAST SHooTERS R15 eachSpicy carrot, orange and ginger juiceRefreshing cucumber, celery with mint juiceMango, beetroot and red berry slushyMango milkshake with cinnamonCucumber lassie with fresh coriander

FRUITS AND yogHURTS R18 eachSeasonal fruit skewersFruit salad verrine with lime MascarponeBircher muesli with Greek style yoghurt and honeyFruit of different textures with mango gelButternut yoghurt with toasted pumpkin seeds and roasted oats

vEgETARIAN oPTIoNS R18 eachBrie cheese and fig preserve on a savoury waffleVeggie bagel with tomato, mozzarella and fresh basilButternut and feta muffinsGrilled vegetable tacos with feta and Mojo RojoHummus and Haloumi blini stack

EggS R22 eachMushroom and sundried tomato frittataQuail eggs florentineFoamy scrambled egg in the shell with streaky bacon chipsPickled quail egg and crispy spiced potato strings

MEATS R26 each Hickory ham with green olive tapenade on croissant crouteGrilled ciabatta crostini with salami and sundried tomatoDuck rillettes and fresh rosemaryGrilled pineapple and bacon skewers with maple glazeBreakfast sausage in a blanketBreakfast wrap with chargrilled minute steak, avo and rocket

SEAFooD R28 eachSmoked salmon bagel with chunky cottage cheese and watercressSalmon rösti with avocadoMackerel and scallion pancake with crème fraicheRooibos cured salmon and whipped cream cheese popSnoek paté with french toast crouton

SwEET BREAKFAST CANAPéS R24 eachStuffed croissants with black cherry jamFrench toast with flambéed bananaBelgiun waffles with Chantilly and chocolate sauceFlapjacks with cinnamon chantilly and blueberry compoteWhite chocolate muesli and mango macaronEarl Grey pannacotta with stewed fruit

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ARRIvAL DRINK A glass of MimosaoR (Without Mimosa R375)Virgin Bloody Mary (classic or Asian)


PASTRy BASKET Buttered croissant, assorted breakfast muffins, French DanishesSelection of white, brown & whole wheat breadServed with butter & preserves

TAPAS STyLE STARTERSPotted granny smith apple parfaitCrushed honey comb with nuts & seeds Smoked salmon filled buckwheat pancakes Yoghurt mousse with toasted honey oats

MAIN CoURSESBreakfast grilled beef fillet, tomato chutney, scrambled eggoR Pan seared haddock served poached egg


P L A T E D B R E A K F A S T 1

R295 p.p.


Served to a maximum of 50 guests. | R430 p.p.


Served to a maximum of 50 guests. | R330 p.p.


PASTRy BASKET Buttered croissant, assorted breakfast muffins, French danishesSelection of white, brown & whole wheat breadServed with butter & preserves

TAPAS STyLE STARTERSBulgarian low fat yoghurt panna cottaParisian scooped fruitToasted homemade Granola bircher muesliCream cheese and cucumber blinis

MAIN CoURSEPoached egg, caprese and basil tart, pesto cream sauce



PASTRy BASKET Buttered croissant, assorted breakfast muffins, French danishesSelection of white, brown & whole wheat breadServed with butter & preserves

TAPAS STyLE STARTERSSeasonal melon & tonka bean mosaic Watermelon frozen yogurtMini scone topped with asparagus and cheese Tropical fruit cups

MAIN CoURSESTomato frittata, grilled English muffin, boerewors pattycoriander hollandaiseoR Poached egg served with smoked salmon, asparagus and sesame seed hollandaise


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P L A T E D B R E A K F A S T E N H A N C E M E N T S


vEgETARIAN R26 eachRoasted baby tomatoProvencal tomatoGrilled mushroomPotato röstiPotato croquette

FRUITS, yogHURT AND CEREALS R25 eachTextured fruit verrineSous-vide glazed fruitYoghurt mousse and toasted almondSliced tropical fruits and vanilla syrupBircher muesli infused with honeyFruit salad infused with lemon grassPlain or Cape fruit yoghurtHomemade toasted muesli

TABLE SHARINg CoLD ITEMS R85 eachCheese board with preserves and walnut breadChacuterie platter with pickles and mustards

MEATS R28 eachLamb sausageBeef sausagePork sausageBack bacon, streaky bacon, grilled pork belly rasherSlow cooked glazed lamb rashes

PoULTRy R26 eachChicken sausageCrispy chicken livers with hot sauceTurkey and bacon roulade

SEAFooD R32 eachRooibos cured salmon, whipped horseradish crème fraîcheMackerel and potato frittataOyster and Béarnaise Gratin

vEgETARIAN MAIN CoURSETo be substituted for a main course. Numbers to be given 48 hours in advance.Chive baked egg, potato and sweet potato galetteWhipped crème fraîcheVegetarian breakfast pieEgg en cocotte, grilled wild mushrooms, sour cream baby spinachCorn and peppadew fritter, avocado, pepper marmalade (egg free)

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FRANSCHHoEK SMoKED SALMoN TRoUT Finely shaved smoked salmon – lemon cottage cheese – sour dough bread

HoT SELECTIoN Creamy scramble egg – chive – tomato concasseHickory smoked streaky bacon Grilled beef sausages – sautéed onion Provencal plum tomato – basil pesto Sautéed baby potato – rosemary Baked bean ragout



BAKERS BASKET All bran muffin loafFreshly baked croissantsAssorted French DanishesWith a selection of fruit preserves & infused honey

PoTTED BIRCHER MUESLIGreek yoghurt – fruit or berry coulis

CHEESEGrand brie cheese – lavash – orange – lavender honey

CURED SALMoNFennel & mustard salmon gravlax – honey mustard dressing – rye bread crisp

CoLD CUTSCured corned beef – hot English mustard


B R E A K F A S T B U F F E T M E N U 1

For a minimum of 25 guests. | Welcome Breakfast R295 p.p.


For a minimum of 25 guests. | American Breakfast R330 p.p.


BAKERS BASKETBlue berry muffin loafFreshly almond baked croissantsAssorted French DanishesCocktail seeded bread rollsSelection of white, brown & whole wheat breadServed with butter & preserves

DoUBLE THICK gREEK yogHURTHomemade Granola - Cherry Pie Coulis

SEASoNAL FRUIT SALADFreshly cut seasonal fruits marinated in passion fruit

CHEESE Fig & honey glazed grand brie – gourmet flat bread – kumquat preserve

P G . 7



For a minimum of 25 guests. | Jozi Breakfast Buffet R450 p.p.


BAKERS BASKETBanana & chocolate loafFreshly almond baked croissantsAssorted French DanishesCocktail seeded bread rollsFrench baguette Selection of white, brown & whole wheat breadServed with butter & preserves

DoUBLE THICK gREEK yogHURT SEASoNAL FRUIT yogHURT Fruit & berry coulis

SELECTIoN oF CEREALS Homemade ranola – honey coated cheerios Gluten free muesli – nuts & dried fruit Low fat, full cream & soya milk

SEASoNAL FRUIT SALAD Stewed dried fruit compote

CHEESE Blue gum honey glazed grand brie Gorgonzola blue cheese Gouda & emmantaller cheese Poppy seeds lavash - homemade marmalade preserve

FRANCEHHoEK SMoKED SALMoN TRoUT Finely shaved smoked salmon – lemon cottage cheese – sour dough bread

CoLD CUTS Fine selection of cold cuts & rillettes – pickled vegetable

HoT SELECTIoN Egg Florentine – wilted baby spinach – pimento hollandaise Sweetcorn cake – homemade chakalakaBraaied hickory basted pork rashers Grilled beef or chicken sausages – sautéed onion Roasted baby tomato – basil pesto Hash brown potato


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F L o A T I N g A N D B U F F E T B R E A K F A S T L I v E S T A T I o N S A N D E N H A N C E M E N T S


L I v E S T A T I o N SBELgIAN wAFFLE – PANCAKE – FRENCH ToAST STATIoN R85 p.p.Chantilly, seasonal berries, chocolate sauce, cinnamon sugar, honey, maple syrup

oMELETTE STATIoN R95 p.p.3 Egg omelette with your choice of filling Cheddar cheese, ham, bacon, chicken, tomato, mushroom, onion, peppers, chilli & fine herbs

PoRRIDgE STATIoN R60 p.p.Warm oats with choice of fillings,Coconut milk, vanilla cream, apple juiceCinnamon jellies, roasted apple, banana chips, demerara sugar, berry compote

FRESH JUICE BAR R75 p.p.Spicy carrot, orange and ginger juiceRefreshing cucumber, celery with mint juiceMango, beetroot and red berry juiceWatermelon, rose and strawberry

E N H A N C E M E N T SSwEET TooTH R32 p.p.Breakfast cruchiesCereal barGreen tea pannacotta with muesli crumbleRooibos mousse with honey jellyButtermilk custard with stewed fruitGinger and coffee slice

SIDE oRDERS R30 p.p.Shoes string chipsChunky cut chipsPotato wedges

FRUITS & JARS R28 p.p.Seasonal fruit skewersIndividual fruit salads jarsIndividual yoghurt jarsOrange & honey granola

Egg SIDE DISHES R32 p.p.Sundried tomato and feta frittata Hardboiled egg with sauce gribiche and ciabatta crositiniCrab benedict – grape fruit hollandaise

SMooTHIE BAR R95 p.p.Banana, peanut butter and almond milkPomegranate and beetrootMango, oats and coconut milkBerry and roasted pear

oySTER STATIoN R125 p.p.Champagne oysters with Green Tobassco, Red Tobassco, lime vinaigrette vodka dressing, chive hollandaise, crispy fried leeks, caviar aioli, red onion salsa

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T H R E E D Ay E v E N T B R E A K F A S T w I T H A v I E w

BREAKFAST BUFFET DAy 1Regular coffee, decaffeinated, espresso, latte, tea selection water, orange & grapefruit juice

Bread basket with baguette, ciabatta, health bread, croissant, pain au chocolat - butter, strawberry jam, marmalade, honey, mustards, pickles, preserves

Individual seasonal fruit salads and fruit skewersWhole fruit (apple, pear, orange, fruit of the day)Low fat milk, full cream milk, soy milkLow fat yoghurt plain, strawberry yoghurtCornflakes, Coco Pops, muesli Danish - apple pie, nut danish, blueberry muffin Juice - carrot, orange, ginger Muesli - bircher mango Fruit - sweet melon, pineapple, raspberries Yoghurt - black cherry, vanilla

Cheeses - fresh goat, white cheddar, boerkas wild garlic, brie, gouda, sundried tomato cream cheese

Cold cuts - gipsy ham, salami, pastrami, smoked turkey, parma ham Eggs - scrambled chives, spinach and feta frittata Garnish - beef wors, back bacon, provencal tomato, rösti

Specialties - smoked salmon, kippers, snoek rillettes, caprese

BREAKFAST BUFFET DAy 2Regular coffee, decaffeinated, espresso, latte, tea selection, water, orange & grapefruit juice


Individual seasonal fruit salads and fruit skewersWhole fruit (apple, pear, orange, fruit of the day)Low fat milk, full cream milk, soy milkLow fat yoghurt plain, strawberry yoghurtCornflakes, Coco Pops, muesli

Danish - custard cream danish, lemon muffin, pecan tartlet Juice - apple, cucumber, celery, basil Muesli - bircher strawberry Fruit - watermelon, kiwi, strawberriesYoghurt - pineapple, berry

Cheeses - gorgonzola, emmenthal, boernkas cumin, camembert, goat bell pepper, pesto cream cheese

Cold cuts - hickory ham, mortadella, roast beef, coppa, black forrest ham Eggs - scrambled basil, egg cocotte

Garnish - lamb sausage, streaky bacon, sautéed baby potatoes rosemary, smoked haddock, salmon rillettes, dolmades



Individual seasonal fruit salads and fruit skewersWhole fruit (apple, pear, orange, fruit of the day)Low fat milk, full cream milk, soy milkLow fat yoghurt plain, strawberry yoghurtCornflakes, Coco Pops, muesli Danish - chocolate muffin, raisin spiral, milk tarts Juice - watermelon, strawberry, litchi Muesli - bircher honey Fruit - orange and grapefruit, sweet melon, blueberry Yoghurt - granadilla, cape fruit

Cheeses - brie blue, gouda, boerkas pepper, huguenot, goat tomato basil, olive cream cheese Cold cuts - pepper ham, chorizo, San Daniele, smoked beef, ostrich carpaccio

Eggs - Scrambled with fines herbes, Benedict Florentine Garnish - chicken wors, macon, baked beans, pomme croquette, graved lax, oysters, duck rillettes

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Danish - apple pie, nut danish, blueberry muffin Muesli - bircher mango Fruit - sweet melon, pineapple Yoghurt - black cherry, vanilla

Cold cuts - gipsy ham, salami, pastrami, smoked turkey, parma ham Eggs - scrambled chives

Garnish - beef wors, back bacon, provencal tomato, rösti specialties - smoked salmon, kippers, snoek rillettes, caprese




Danish - custard cream danish, lemon muffin, pecan tartlet Muesli - bircher strawberry Fruit - watermelon, kiwi, Yoghurt - pineapple, berry

Cheese - gorgonzola, emmenthal, boernkas cumin, camembert, goat bell pepper, pesto cream cheese Eggs - scrambled basil

Garnish - lamb sausage, streaky bacon, sautéed baby potatoes Rosemary, smoked haddock, salmon rillettes, dolmades


Bread basket with baguette, ciabatta, health bread, croissant,pain au chocolat - butter, strawberry jam, marmalade, honey,mustards, pickles, preserves


Danish - chocolate muffin, raisin spiral, milk tarts Muesli - bircher honey Fruit - orange and grapefruit, spanspek Yoghurt - granadilla, Cape Fruit

Cold cuts - pepper ham, chorizo, san daniele, smoked beef, ostrich carpaccio

Eggs - Scrambled with fines herbes, Benedict Florentine Garnish - chicken wors, macon, baked beans, pomme croquette, graved lax, duck rillettes

T H R E E D Ay E v E N T B R E A K F A S T w I T H A v I E w

For a minimum of 25 guests. | R349 p.p. per day.

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Coffee & Tea Break

THURSDAy

wELCoME BREAK R85 p.p.Mini bagels with smoked salmon and dill crème Pickled quail egg and crispy spiced potato stringsSelection of danishes and muffinsMeringue nests, minted berries and mascarpone creamOrange and honey madeleines

MID-MoRNINg R85 p.p.Parma ham sandwich with sundried tomatoesToasted pita bread with a selection of dip trufflesLime cheesecake

MID AFTERNooN R85 p.p.Creamy goat cheese and beetroot nougat with toasted nutsSeared beef and refried bean mini tacosKoeksitersMini red velvet cupcakes

FRIDAy

wELCoME BREAK R85 p.p.Breakfast wraps with scrambled egg, macon and tomato chutneyMackerel and scallion pancake with crème fraîcheSelection of danishes and muffinsPasteis De NatasLamingtons

MID-MoRNINg R85 p.p.Poppy seed cocktail rolls with grilled Haloumi and pepper marmaladeSeafood tartlet with avo moussePumpkin citrus cakeAssorted macaroons

MID-AFTERNooN R85 p.p.Chicken liver with cranberry and pistachioBeef croquettes with smoked BBQ sauce and chipotle relishLemon tartAfternoon tea loaf

C o F F E E & T E A B R E A K M E N U

Selection of three items per break.

MoNDAy

wELCoME BREAK R85 p.p.Olive and sundried tomato frittata on ciabattaBacon and cheese French toastSelection of danishes and muffinsDate and pumpkin seed barGreek shortbread

MID-MoRNINg R85 p.p.Chicken sandwich with Madras curry Mini caprese tartsCoconut and lemon grass syrup cakeCoffee and chocolate eclair

MID AFTERNooN R85 p.p.Prosciutto and chive madelines Hoisen duck salad wraps Whiskey marshmallowLemon milk tart

wEDNESDAy

wELCoME BREAK R85 p.p.Grilled pineapple and bacon skewers with maple glazeVegetarian breakfast pieSelection of danishes and muffinsCarrot cakeHomemade cookies

MID-MoRNINg R85 p.p.Poppy seed profiterole with salmon rillette Cucumber lassi with smoked paprika and toasted sesameWhite chocolate and passion fruit tartPistachio cupcakes and rose water chantilly

MID AFTERNooN R85 p.p.Turkey and mustard buckwheat wrapsCourgette and sundried tomato cornbreadMini Paris brestChocolate fudge brownies

TUESDAy

wELCoME BREAK R85 p.p.Hickory ham and emmanthaler cheese filled croissant Quail eggs florentineSelection of danishes and muffinsCardamom hot chocolateCinnamon doughnuts

MID-MoRNINg R85 p.p.Quinoa salad with pineapple and shrimp Green vegetable and almond milk protein shakesHertzoggiesMini swiss rolls with caramel and feulitine

MID AFTERNooN R85 p.p.Turkey and mustard buckwheat wrapsCourgette and sundried tomato cornbreadMini Paris brestChocolate fudge brownies

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C o F F E E & T E A B R E A K T H E M E D M E N U S

R145 p.p.

PoPCoRN / CARNIvALPopcorn with assorted sweet or savoury fillingsAssorted flavoured saltsCrispy bacon chipsMelted butterRocky RoadSalted caramelCinnamon and sugarpies in a jarCordon Bleu cupcakesChicken and corn flapjacksSpicy corn bitesMini hot dogs with sweet mustard and creamy BBQ dressing

JozIMini lamb bunny chows with sambals, Raita and chutneyBraaied chicken and chakalaka wrapsBeef and carrot frikkedelleCape Malay shellfish vetkoekeSelection of bagged traffic light treatsBiltong and dry worsFreshly made potato crispsCheese strawsGinger koeksistersRaspberry snowballs

Rooibos ice tea or ginger beer or lemonade

ENERgISEStrong coffees with cinnamon sticksand vanilla podsEnergy mini wraps - chicken pineapple and brown riceBeef teriyaki with snap peas and Hoisin sauce Marinated tofu with quinoa andyoghurt dressingMixed berry fruit skewers with mango dipGatorade and EnergadeEnergy jellies Yoghurt ice lollies or fruit ice lolliesInfused watersProtein shake smoothies - coconut and chocolate protein shake smoothieOat and vanilla protein shake smoothieRaspberry and strawberry proteinshake smoothiePeanut Butter biscuits

PICNICMini wors rolls with spicy tomato relishPotato and chive salad with quail eggsSandwichesBeef tomato and rocketChicken with curry mayo Grilled vegetable and bean hummusMini wrapsCrispy chicken and sour creamTuna and watercressLentil and quinoa with Salsa VerdeAssorted baguettes with brinjal dip and chicken liver pateCold meat and cheese platterTrail mixMini cake slices and tarts

RAw FooDSashimi pops with wasabi mayo and pickled gingerSalad bar in a jarSalmon Bon BonsOyster shootersBeef tataki skewersRoasted nuts selection Raw vegetable wraps with assorted spreadsWhole fruits and sliced fruit batonsInfused teas and juice served in a fruit cupPumpernickel and rye bread with chick pea and herb spread

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Lunch


L I g H T B U S I N E S S B U F F E T

For a minimum of 25 guests. | R455 p.p. | Conference Package Rate + R80 p.p.

T H E P A R K S B U F F E T

For a minimum of 25 guests. | R595 p.p. | Conference Package Rate + R135 p.p.

STARTERS Grilled baby leeks with poached eggs Mini spinach and feta quiches Mediterranean vegetable salad with grilled calamariCaesar salad with grilled chicken Vietnamese beef noodle salad with fresh coriander Jewelled couscous salad with feta cheese Selection of three salads, dips and sauces

MAIN CoURSES Goulash style rump skewers with red bell peppers and patty pans Grilled fresh fish fillet from the market virgin style Sherry and soya marinated chicken tournedosNoodle and vegetable wok with roasted cashew nuts Roasted sweet potato and parsnips scented with cuminBorlotti bean ragout with fresh tomato and sage Fresh pesto market vegetables Basmati with green peas and fines herbes

DESSERTS Daily selection of our pastry chef:Carrot cakeMeringues with light verbena mascarpone or naartjie rooibosRicotta lemon tart

ENHANCE yoUR gUESTS ExPERIENCE By ADDINg A LIvE gRILL STATIoN R80 p.p. Meats and fish from the menu aboveGreen peppercorn sauce, jus, Béarnaise sauce, Blue Cheese DressingGrilled pita bread

STARTERS Mushrooms à la greque with fennel seeds and calamariHalf smoked salmon tartar with rösti potatoes Prawn and avocado verrines with Marie Rose sauce and herb oil Prosciutto and sweet melon salad with port wine dressingOstrich carpaccio with pimento coulis and pine nuts King prawn salad with mango and fresh coriander Selection of three salads, dips and sauces Lobster bisque with garlic croutons and rouille

MAIN CoURSES Beef fillet medallions with light Choron sauceBraised pinotage lamb shoulder Sautéed scampi and kingklip à la sicilienne Green beans with melted shallots and toasted almonds Macaroni gratin with melted mozzarella Sautéed pak choi with shiitake and roasted peanuts Boulangère style mashed potatoes perfumed with black olives and thyme

DESSERTS Selection of our pastry chef:Tiramisu Strawberry panna cotta Hazelnut financier with chocolate chantilly Passion fruit tarts

ENHANCE yoUR gUESTS ExPERIENCE By ADDINg A LIvE CARvERy STATIoN R80 p.p.Meats and fish from the menu aboveCocktail rollsMustards, onion marmalade, mint relish, sauerkraut, roasted tomatoes, pickles, tomato chutney

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J A C A R A N D A B U F F E T

For a minimum 40 guests. | R695 p.p. | Conference Package + R195 p.p.

B U F F E T E N H A N C E M E N T S

STARTERS Ceviche from line fish with crunchy vegetables and fines herbes Mediterranean vegetable salad with caper berries and pesto dressingSmoked salmon with traditional garnish and blinis Chick pea and onion saladChicken and prawn Caesar salad Shrimp and citrus gourmandise Marinated springbok carpaccio with asparagus and lime Beef tartar with fresh coriander West coast oysters Mini vegetarian pasties with tartar sauce Selection of three salads, dips and sauces

MAIN CoURSES Catch of the day prepared by our chef Grilled beef steak with tomato relish Tarragon crusted fresh salmon with lemon butter Pork & mussel risotto Wilted spinach with grilled hazelnuts Baked potato with chives sour cream Pesto market vegetables

DESSERTSBaba au rhum with seasonal fruit and chantilly White and dark chocolate mousse Lemon milk tart Black forest trifle Crème brûlée Ice cream and sorbet selection

ENHANCE yoUR gUESTS ExPERIENCE By ADDINg A LIvE DESSERT STATIoN R80 p.p.

SoUP BAR R75 p.p.Vichyssoise, minestrone, french onion Croutons, parma ham bits, shredded chicken, pork dumplings, julienne vegetables, oils, bread sticks and assorted breads

SALAD BAR R75 p.p.Lettuce, rocket, watercress Roasted tomato, cucumber, marinated olives, grilled peppers, croutons, feta, crispy haloumi, spring onions, carrot ribbons, Balsamic, olive oil, lime dressing, mustard dressing, cocktail sauce, herb dressing

wAFFLE oR PANCAKES STATIoN R85 p.p.Fresh waffles or pancakes

Honey, maple syrup, chocolate sauce, anglaise, caramel sauce,Chocolate crumble, vanilla crumble, roasted flaked almonds, Dried cranberries, Smarties, Astros, Jelly Tots, assorted chantilly creams

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C o R P o R A T E L U N C H o P T I o N S

Included in the Conference Package Rate.

CoRPoRATE LUNCH MENU 1

STARTEROlive oil poached king prawns with pomegranate and shaved cucumber salad, fennel custard and pomegranate gel

MAINBaked dorado, mussel and pea barley, vodka lime sauce

DESSERTVerrine of vanilla and lime yoghurt mousse, passion fruit sorbet and coconut sponge


STARTERMozambique bay prawns with Ponzu, green asparagus and lemon flavoured green tea yogurt

MAINEggplant warped chicken tournedos and dauphinois potato and mushroom gratin with artichokes and thyme jus



STARTERSeared beef carpaccio with cauliflower mousse, crunchy Asian marinated vegetables, sesame cream and parmesan crisps

MAINRoasted duck breast and crispy leg confit with dates and roasted nuts, served with spicy carrot mousseline and wilted spinach

DESSERTVanilla and lime pannacotta with almond tuillies



MAINRoasted duck breast and crispy leg confit with dates and roasted nuts, served with spicy carrot mousseline and wilted spinach

DESSERTSeasonal fruit gourmandise and its sorbet


STARTERBaby leek and green asparagus with fines herbes / balsamico vinaigrette, poached egg and parmesan shavings

MAINTarragon crusted sea bass fillet on a barley risotto and artichokes

DESSERTCarrot cake with orange sorbet and raisin & tonka bean cream cheese mousse, pecan sugar tuille

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S o C I A L L U N C H o P T I o N S

Recommended for year end functions.

SoCIAL LUNCH 1R400 p.p.

STARTEROlive oil poached king prawns with pomegranate and shaved cucumber salad, fennel custard and pomegranate gel

MAINGrilled beef fillet with peas and broccoli, fondant potato, broccoli puree, jus and finished with gorgonzola and apple remoulade




MAINTandoori grilled chicken, with dahl puree, caraway and saffron raita, with light coconut broth and naan crispsoRGinger crusted dorado fillet with lemon and pea risotto and fennel emulsion

DESSERTVanilla and lime pannacotta with almond tuillies


STARTERMozambique bay prawns with ponzu, green asparagus and lemon flavoured green tea yogurt

MAINTarragon crusted sea bass fillet on a barley risotto and artichokesoRRoasted duck breast and crispy leg confit with dates and roasted nuts served with spicy carrot mousseline and wilted spinach

DESSERTSeasonal fruit gourmandise and its sorbet


STARTERRooibos cured salmon and linefish carpaccio, with marinated quinoa, grilled asparagus and corn and dill aioli

MAINRoasted rack of lamb with citrus gremolata, black olive cous cous, port jus, cumin roasted carrots and mebos chutneyoRChicken supreme stuffed with spinach mousseline, butternut and feta ravioli with tarragon and grain mustard sauce

DESSERTCaramel chocolate bar with hazelnut ice cream

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v E g E T A R I A N P L A T E D M E N U

Includes eggs & dairy products.

E N H A N C E M E N T S

STARTER (v)Refreshed avocado velouté with walnut panna cotta and garlic croutons baby leek and green asparagus with fines herbes / balsamico vinaigrette, poached egg and parmesan shavings

MAIN CoURSE (v)Griddled polenta with spicy sweet and sour aubergine, rocket and roasted pine nutsBarley risotto with artichokes, roasted cherry tomatoes with basil and baby leek tempura

DESSERTS (v)Almond cake, nougatine salted caramel with roasted fruit and plum ice-creamCarrot cake with orange sorbet and raisin & tonka bean cream cheese mousse, pecan sugar tuille

HoT STARTERSHerb crusted kinklip on sicilian caponata and fennel emulsion | R150

Mushroom risotto, with sauté Shimeji mushroom and Parmesan chips (v) R95

Mediterranean vegetable lattice with ricotta and prosciutto, warm tomato salad and salsa verde, with spicy tomato napolitana | (v) R125

SoUPS Vichyssoise with parisienne potato, sautéed leek and pistachio powder finished with a potato mousse and potato chips | (v) R65

Thai butternut soup with chicken dim sum and toasted pumpkin seeds and oriental vegetables | R75

Tomato consommé with mozzarella dumplings, basil oil and caprese crouton (v) R70

SoRBET R45Rooibos sorbet with ginger infused SangriaVodka lime sherbet with fresh mintMargarita sorbet with salt flakes and candied lemon

AMUSE-BoUCHE (v) R38Cappuccino of porcini mushrooms with truffle and parmesan spume Roasted tomato gazpacho with olive and oregano focaccia crouton

(v) VegetarianFor special dietary requirements, please place orders 48 hours prior to the event.P G . 2 0


Canape


A P P E T I z E R S A N D C A N A P é S F o R C o C K T A I L R E C E P T I o N S

Recommended: 4 - 6 canapés proceeding a meal or 10 - 15 canapés replacing a meal.

C o C K T A I L R E C E P T I o N P A C K A g E

vEgETARIAN oPTIoNS R28 each Caprese verrine with basil sorbet Roasted tomato napolitana with grilled cheeseCocktail vichyssoise with leek ash and crispy potatoBlue cheese tartlet with sweet onion and pear Roasted butternut cannoli Crispy feta and basil balls with honey gel

SHELLFISH / SEAFooD R38 each Paella sushi with prawn, mussels and chorizo Prawn skewer with grilled pineapple relish and smoked pimento Curried prawn croque monsieur with preserved lemon Mini asparagus & smoked salmon quiche with tarragon Fresh west coast oysters with green apple salad and horseradish Seared tuna loin in sesame crust

CHARCUTERIE / CURED MEATS R38 each Melon and parma ham with sweet wine jelly Eisbein terrine with granny smith apple sauce Mini flames kuchen with pancetta & onion Glazed pork belly with foamy scrambled egg and kumquat marmalade Selection of finest biltong and south african dried meats

gAME R38 each Kudu satay with apricot and brandy relishMini springbok slider with cranberry compote Smoked ostrich carpaccio with potato & onion salad Duck and hoisen rice paper wraps Duck strudel with orange jam

R395 per person (1 hour 30 min) SAvoURyRoasted tomato napolitana with grilled cheesePaella sushi with prawn, mussels and chorizo Mini “flames kuchen” with pancetta & onion Duck and hoisen rice paper wraps Roasted chicken wings with ginger and sesame Buttermilk marinated crispy lamb satay with mint salsa

DESSERTFudge brownie Mini passion fruit cream pavlova Seasonal fruit tartlet Chocolate or vanilla profiterole

R549.00 per person (3 hours 30 min) SAvoURyLamb croquette with harissa pepper and pepper marmeladeMini espatada and madeira tomato relishMini asparagus & smoked salmon quiche with tarragon Fresh west coast oysters with green apple salad and horseradish Kudu satay with apricot and brandy relishMini springbok slider with cranberry compote Roasted butternut cannoli Crispy feta and basil balls with honey gelSelection of finest biltong and south african dried meats

DESSERTOpéraKoeksisterSelection of macaro Pistachio financierMallakoffChurros with cinnamon caramel sauce

CHICKEN R28 each Chicken and truffle dumplingChicken liver with pistachio and cranberry with sweet wine jellySmoked chicken and corn slaw wrap with crème fraîcheRoasted chicken wings with ginger and sesame Gourmet roast chicken sandwich with arugula & soya mayo

MEATS R38 eachMini club sandwich with avocado and charred beef Lamb croquette with harissa pepper and pepper marmaladeMini beef espatada and madeira tomato relishButtermilk marinated crispy lamb satay with mint salsaBeef and jalapeno slider with chipotle aioli Beef and stout mini pot pie

SwEET CANAPéS R32 each Seasonal fruit tartlet Chocolate financier, candied citrus crumble Churros with cinnamon caramel sauceRocky roadSelection of macaroons Fudge brownie Opéra

PETITS FoURS R28 eachMalakoffKoeksisterMini passion fruit cream pavlova Chocolate or vanilla profiterole Lamingtons

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T H E M E D C A N A P E M E N U S

R695 p.p. including one live station.

AMERICANJerked chicken wraps with spicy salsaCrispy onion rings with blue cheese sauceAlabama shrimp gumboSouthern fried chicken with ranch dressingCorn dogs with sweet mustardMussel po boy and creamy coleslaw Mini corn on the cob with sour cream and chivesFrench fries and homemade ketchupMini beef slices with crispy jalapeno and pepper aioli

DESSERTApple pieChocolate fudge browniesJello (with uSA colours)

LIvE STATIoNPulled pork, smoked brisketCocktail seed rolls, corn coleslaw, smokey BBQ sauce, pickles, crispy jalepenos, grain mustard mayo oRDoughnutsCaramel, chocolate dips, nuts, cinnamon sugar, royal icing and sprinkles

ASIANKorean BBQ ribs topped with scallionsSesame seared tuna with sweet and sour zucchiniChinese boxes filled with bakmi gorengDuck spring rolls with spiced plum dressingSoya chicken and snap pea hand rolls with wasabi mayoCrispy prawn covered in flaked won ton pastryThai fish cakes scented with coriander and lime mayoHoisen marinated beef rice paper wrapsChinese dumplings

DESSERTBanana frittersCoconut lime and lemon grass syrup cakeFried sweet potato ballsCoffee and coconut jelly verrines

LIvE STATIoNTom yum soupGlass noodles, bean sprouts, bok choi, sliced vegetables, coriander salsa, chicken, pork dumplings, grilled prawns, steamed basmati rice and spring onions

FRENCHChicken and parma ham corden bleu popsCoq au vin pot pies topped with onion jamChicken liver crème brûlée with stewed grapesRoquefort and walnut filled profiterolesChampagne oysters with crispy leeks and béarnaise gratinFrench onion with gruyere soup sipsToasted ham croque-madame with fired quail eggsSmoked salmon and buckwheat crepesFlammekueche

DESSERTRed, blue and white macaroonsEclairs – chocolate and berryCrème brûléeTart tatin

LIvE STATIoNCheese fondueGruyere fondue, smoked cheese fondueBread sticks, bacon skewers, chicken skewers, vegetable, beef skewers, roasted mushrooms, cured meats, toasted breadcrumbs and seedsoRCrepe SuzetteCrepes, orange segments, orange caramel sauce, vanilla chantilly cream

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ITALIANDeep fried ravioli with marinara sauceSalami and mozzarella pizzaCaprese verrine with basil panna cottaWild mushroom arancini ballsMacaraoni cheese pots scented with spring onionsSundried tomato bruchettaVitello tonatoSmoked chicken and pesto frittata with ciabattaCrispy fired frutti di mare with Tomato Tartar Sauce

DESSERTCannoli with citrus cinnamon mascarponeSelection of gelato TiramisuPanna cotta

LIvE STATIoNRisotto station, beetroot and Gorgonzola Risotto or wild mushroom and pecorino or roasted tomato and herb puree or saffron,bociniccini, croutons, chopped nuts, anchovies, roasted olives

MExICANCrispy chicken chimichanga topped with sour creamNacho chips with Tex Mex DipBeef filled mini tacos with bean salsaFish ceviche and crunchy radish with lime mayoQuesadilla filled with tomato and charred cornChile con queso with crispy breadChicharrons coated with BBQ chipotle sauceChilli con carne filled mini tostadasBean mole scented with dark chocolate

DESSERTChurros with chilli caramel sauceAvo and lime cheesecakeFlanMarranito biscuits

LIvE STATIoNSoft taco stationMini tortillas, cheddar cheese, tomato salsa, crushed corn chips, guacamole, sour cream, chicken strips, chilli beef

SoUTH AFRICANMini boerewors rolls with tomato relishOxtail filled pap ballsVetkoek and Malay chickenPickled fish wraps with fruity chutneyBiltong and blue cheese strawsChakalaka dumplingsGrilled kudu kebabs and naartjie relishBobotie pasties Pumpkin fritters with a creamy dressing

DESSERTMalva pudding with sauce anglaiseTraditional milk tartPeppermint crisp tartKoeksister

LIvE STATIoNBunny chow stationDahl korma, butter chicken and lamb rogan joshtMini bunny rolls, cucumber raita, raisin sambals, crispy roti chips, banana yoghurt, toasted coconut

T H E M E D C A N A P E M E N U S

R695 p.p. including one live station.

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L I v E S T A T I o N S F o R C o C K T A I L R E C E P T I o N S

Live stations for cocktail receptions.

oySTER STATIoN R160 p.p.Champagne oysters with: Green Tabassco, Red Tabassco, lime vinaigrette, vodka dressing, wasabi espume, miso foam, caviar aioli and red onion salsa

gRILLED SATAy R145 p.p.Beef and onion satay, prawn and lemon satay, chicken and plum satay, vegetable and tofu satay, pork and pineapple satay

Soya sauce, peanut sauce, sweet chilli and lime, sweet and sour sauce, grilled wraps, hoisen and plum sauce, toasted sesame, toasted sunflower seed, toasted pumpkin seed, sliced spring onions and chopped herbs

THAI FISH SoUP STATIoN R95 p.p.Thai seafood soupGlass noodles, egg noodles, sushi rice,Chopped vegetables, mixed seafood, tofu, Chinese dumplings

RoASTED MEAT SLIDERS R125 p.p.Roasted beef fillet, glazed pork belly, roasted chicken ballantineCaramelised onions, pickles, mustards, tomato chutney, tomato, lettuce, sauerkraut, mature cheddar cheese, emmantahler cheese and cocktail rolls

MINI BUNNy CHow STATIoN R125 p.p.Mini bunny chow buns, lamb rogan josh, butter chicken, dahl korma, cucumber raita, toasted coconut, raisin sambals, banana yoghurt, coriander salsa

SUSHI STATIoN R150 p.p.Assorted ngiri, maki, california rolls, rainbow rolls, sashimi, soya sauce, wasabi

RISoTTo STATIoN R115 p.p.Beetroot and gorgonzola risotto or wild mushroom and pecorino or roasted tomato and herb puree, bociniccini, croutons, chopped nuts, anchovies, roasted olives and pickled ginger

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Dinner


C H I C N I C

Cost per person. | For a minimum of two guests. | All bookings needs to be placed at least 24 hours in advance.

DELUxE CHICNIC R750 p.p.

Freshly baked country baguette with flavoured butterFour smoked trout profiterolesStuffed crepé with parma ham and sundried tomatoHerb twists with feta dipMeat balls with spicy tomato salsaChicken liver paté with watermelon preserveRice paper spring roll with crunchy vegetables, cashewNuts and fresh coriander with PonzuAntipasti with grilled prawnsSmoked salmon quiches with baby spinachGrilled chicken and pineapple sosaties with country bacon and sweet and sour dipSelection of cheeses with cracker bread, preserves and grapesMango cranberry barChocolate strawberries with ChantillySelection of macaroonsTwo soft drink or juices of your choiceCustom Westcliff Deli cooler bag & biodegradable cutlery & glasses

Add a choice of one of the below:Graham Beck BrutSteenberg BrutNon-alcoholic J.C Le Roux

TwIST CHICNIC R650 p.p.

Seasonal crudités with herbed cottage cheese and olive tapenadeHomemade smoky paprika chips with BBQ dipSpicy nuts and Kalamata olivesSmoked salmon trout bagelQuinoa and roast beetroot saladChicken tandoori wrapLocal cheeses with cracker bread, preserves and grapesHomemade chocolate browniePeppermint crisp tartSelection of macaroonsTwo soft drinks or juices of your choiceCustom Westcliff Deli cooler bag & biodegradable cutlery & glasses

And a choice of the below:Excelsior ChardonnayVonderling Sauvignon BlancBlouvlei Sauvignon BlancKloof Street RougeDMZ SyrahNon-alcoholic J.C Le Roux

CLASSIC CHICNIC R495 p.p.

Seasonal crudités with herbed cottage cheese and olive tapenadeRoast vegetable salad with Danish feta and chickpeasQuinoa wrap with sautéed prawns and fresh pineappleTwo homemade quiche with broccoli and peppadewsFour roasted chicken drumsticks with sesame and honey / soy dipLocal cheeses with cracker bread and grapesOrange infused madeleines with dark chocolateSelection of macaroonsCustom Westcliff Deli cooler bag

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D I N N E R B U F F E T o P T I o N S

MENU 1 - RAINBow BUFFETFor a minimum of 25 guests. | R595 p.p.

STARTERSCeviche from fresh linefish with crunchy vegetables and fines herbes String bean and baby leek salad with and walnuts Tomato-mozzarella with fresh basil Sautéed prawn with crunchy carrot and fennel salad with ginger Curry potato salad with feta and fresh cilantro Asian beef and noodle salad with spiced cashew nuts Mediterranean vegetable salad with grilled calamari Selection of fennel-seed marinated mediterranean olives Springbok carpaccio with black truffle marinade and parmesan Parma ham crostini with roasted marinated peppers and melted halloumi Roasted butternut soup with chick peas, garlic croutons and fresh coriander

MAIN CoURSESHerb roasted Karoo Lamb Shank with sweet garlic Grilled free range chicken kebab with bell peppers and scallions Braaied grass fed rump with rosemary Sautéed scampi and linefish portuguese style Beans potjiekos with fresh tomato and basil Creamy extra virgin olive oil polenta Baby tomato, onion and mushroom roast with golden pine nuts Curry rice with roasted vegetables and coconut milk

DESSERTSSelection of our south african pastry chef Malay koesusters Van der hum, cashew nut malva pudding, vanilla anglaise Lemon milk tart Macadamia nut tart with cinnamon chantilly Coconut syrup cake

MENU 2 -THE PARISIAN BUFFETFor a minimum of 25 guests. | R695 p.p.

STARTERSCountry pate en croute with cherry and pistachioCrunchy lettuce heart mimosa with shrimps, fresh pomelo and sour cream vinaigrette Light fresh cod brandade with espelette pimento String bean salad and poached free range eggs and garlic croutons Baby potato salad with whole grain mustard and smoked scottish salmon Grilled green baby leeks with black truffle dressing and parmesan shavings Niçoise salad with tuna and marinated anchovies Melon and parma ham Artichokes vinaigrette French onion soup with asparagus and gruyere crouton

MAIN CoURSESFree range “poule au pot” chicken with root vegetables Entrecote parisienne Roasted venison loin with cranberry compote Snapper fillets bouillabaisse style Boulangère potatoes Duo of beans with melted shallots and fresh parsley Red wine infused barley rissotto Garden peas and carrots with tarragon

DESSERTSSavarin au rhum with fresh fruit and chantilly cream Hazelnut eclairs Dark chocolate mousse and salted caramel Vanilla mille feuille Cheesecake with red fruits Frangipane tartlet Macaroons Orange and honey madeleines

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MENU 3 - ARoUND THE woRLD BUFFETFor a minimum of 25 guests. | R795 p.p.

STARTERSIndian samosas with curry mince and tomato or mango relish Beef carpaccio with parmesan shavings and garlic olive oilMelon and mint salad with teriyaki glaze Wakamé salad with glazed mackerel Mini prime beef burgers with quail egg Vietnamese pork and noodle salad with fresh coriander French duck rillettes with roasted baguette Surf & turf cesar salad with grilled chicken and prawn Caprese salad with buffalo mozzarella, basil and extra virgin olive oil Selection of sushi and sashimi Guacamole and tacos Tahitian marinated tuna with coconut milk Duck borscht with red beets and horseradish cream

D I N N E R B U F F E T o P T I o N S

MAIN CoURSESGlazed BBQ spare ribs Whole roasted free range chicken al limone Moroccan lamb tadjine Beef stir-fry with Asian noodles and baby cabbage Seafood paella Oven baked potato with sour cream Braaied sweet corn Caponata siciliana Romaine gnocchi

DESSERTSSelection of our pastry chef Savarin au rhum with fresh fruit and chantilly cream Cardamom brûléeSeasonal fruit mousseChocolate verrinePecan nut tart and coffee chantillyBanana and caramel cakeLemon milk tart Macadamia nut tart with cinnamon chantilly Coconut syrup cake

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L I v E S T A T I o N S F o R D I N N E R B U F F E T S

oySTER STATIoN R160 p.p.Champagne oysters with: Green tabassco, red tabassco, lime vinaigrette, vodka dressing, wasabi espume, miso foam, caviar aioli, red onion salsa

gRILLED SATAy R145 p.p.Beef and onion satay, prawn and lemon satay, chicken and plum satay, vegetable and tofu satay, pork and pineapple satay

Soya sauce, peanut sauce, sweet chilli and lime, sweet and sour sauce, grilled wraps, hoisen and plum sauce, toasted sesame, toasted sunflower seed, toasted pumpkin seed, sliced spring onions and chopped herbs

THAI FISH SoUP STATIoN R95 p.p.Thai seafood soupGlass noodles, egg noodles, sushi rice,Chopped vegetables, mixed seafood, tofu, Chinese dumplings

RoASTED MEAT SLIDERS R125 p.p.Roasted beef fillet, glazed pork belly, roasted chicken ballantine

Caramelized onions, pickles, mustards, tomato chutney, tomato, lettuce, sauerkraut, mature cheddar cheese, emmantahler cheese and cocktail rolls

MINI BUNNy CHow STATIoN R125 p.p.Mini bunny chow buns, lamb rogan josh, butter chicken, dahl korma, cucumber raita, toasted coconut, raisin sambals, banana yoghurt, coriander salsa

SUSHI STATIoN R150 p.p.Assorted ngiri, maki, california rolls, rainbow rolls, sashimi, soya sauce, wasabi

RISoTTo STATIoN R115 p.p. Beetroot and gorgonzola risotto or wild mushroom and pecorino or roasted tomato and herb puree, bociniccini, croutons, chopped nuts, anchovies, roasted olives and pickled ginger

wAFFLE oR PANCAKES STATIoN R85 p.p.Fresh waffles or pancakesHoney, maple syrup, chocolate sauce, anglaise, caramel sauce,Chocolate crumble, vanilla crumble, roasted flaked almonds,Dried cranberries, Smarties, Astros, Jelly Tots, assorted chantilly creams

CANDy BAR R95 p.p.Assorted sweets, gummies, chocolate and candies to choose from for your little candy bag

CREPE SUzETTE STATIoN R95 p.p.Crepes and orange segments flambéed in a brandy caramel sauce

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P L A T E D D I N N E R o P T I o N S

P L A T E D M E N U 1R595 p.p.

STARTERPea and herb infused cous cous, mange tout, beans and pea gel, duck pastrami, orange yoghurt, walnut bread

MAINSea bass, polenta and parsnip “pap tert”, Dill Hollandaise, smoked paprika crispy onions, watercress coulis

DESSERTChocolate and raspberries gourmandise with raspberry sorbet, raspberry gel


STARTERTextured salmon terrine with dill, cream cheese panna cotta, pickled broccoli, caper dressing, savoury tuille

MAINRoasted beef rib eye, stout braised rib croquette, parsnip and sweet potato mash, wilted baby spinach and savoy cabbage, carbonnade sauceoRStuffed chicken, vegetable fricassee pot pie, sauté cannellini beans, braised celery, jus gras

DESSERTDark chocolate fondant, salted peanut ice cream and peanut tuile


STARTERSeared beef, gin and onion jam, cauliflower mousseline, Parmesan Crisps, charred cauliflower saladoRButternut and prawn slice, fennel custard, orange and corn salad, dragon cracker and shellfish mousse

MAINMarinated lamb rack, pomme anna, carrot puree, mebos chutney, carrot jus, baby carrotsoRBaked kabeljou, butter glaze, warm fennel salad, fennel emulsion sauce, potato fondant, turnip puree and naartjie compote

DESSERTFrozen crunchy nougatine bar with salted caramel sauceoRPeach mousse, lemon sponge with mint and yoghurt sherbet

Please note that all items and pricing are subject to change due to seasonality and market availability.P G . 3 1


Franck Deroche Director of Catering

T: 011 481 6301

E: [email protected]

Contact

Documents

MENU Breakfast Page 3 Coffee & Tea Break Page 13 Lunch Page 16 Canapé Page 22 Dinner Page 27 BREAKFAST CoFFEE & TEA BREAK LUNCH CANAPE DINNER ... CURED SALMoN Fennel & mustard salmon