MENU ITEMS MAY CHANGE WITH SEASONALITY & AVAILABILITY
VEGETARIAN
GLUTEN FREE
DAIRY FREE
PLATED STARTERS
BEETROOT CARPACCIO
- Slithers of Marinated Beetroot served with Chevin Goats Cheese Discs Topped with a Roasted Sweet Pepper Confit with Garnished with Micro Herbs and Sprouts
CAPE MALAY FISH CAKES
- Traditional Fish Cake on a Bed of Fresh Rocket Dressed with a Cape Malay Sauce accompanied by Coriander Salsa Garnished with Herbed Focaccia Shard and Micro Herbs and Sprouts
SMOKED TROUT
- Peppered Smoked Trout Fillet served with Baby Salad Greens on a Rosti Accompanied by a Tomato Chutney Garnished with Fresh Lemon and Julienne Capsicum
SMOKED SALMON
- Smoked Salmon Rosettes Filled with Horseradish Cream Cheese Served on Zucchini-Blinis garnished with a Quails Egg, Micro Herbs drizzled with a Dill Cream Cheese Dressing
CHICKEN TIKKA SALAD BARRELS
- Tikka Dusted Grilled Chicken Salad Tossed in Yoghurt and Mayonnaise Dressing served with a Roasted Nut Gremolata garnished with a Balsamic Reduction and Fresh Herbs and Cucumber Ribbons
MOZZARELLA CAPRESE
- Basil Marinated Mozzarella Cheese Slices with a Confit of Heirloom Tomatoes and Roasted Sweet Peppers, Garnished with Micro Herbs and Sprouts and Balsamic Pearls
BABY MARROW BARRELS
- Rolled Cucumber Barrels filled with a Hummus Infused Feta Cheese and Roasted Mediterranean Vegetables served with a Sweet Chilli Dressing Garnished with a Basil Pesto Brushing and Cocktail Tomato
PLATED MAIN COURSE
STUFFED CHICKEN BREAST
- Chicken Breast Filled with Sautéed Spinach, Feta Cheese and Mushroom Stuffing accompanied by a Jasmine Rice Cake served with a Creamy Paprika sauce and Seasonal Vegetables
BEEF FILLET
- Grilled Biltong Spiced Beef Fillet Medallions Topped with Portabella, Chimichurri and Scallion Chutney served with a Layered Potato Gratin accompanied by a creamy Green Pepper Corn sauce and Seasonal Vegetables
LINE FISH
- Chicken Breast Filled with Sautéed Spinach, Feta Cheese and Mushroom Stuffing accompanied by a Jasmine Rice Cake served with a Creamy Paprika sauce and Seasonal Vegetables
DUO OF BEEF AND CHICKEN
- Medallion of Grilled Beef Fillet Topped with a Caramelised Red Onion Marmalade, accompanied by a Chicken Thigh Skewer Served with a Chive Hollandaise sauce served with Chateaux Roast Potatoes Seasonal Vegetables
PLATED DESSERTS
NEW YORK BAKED CHEESECAKE
- A Traditional Golden Oat Biscuit Base Topped with a Double Cream Baked Cheesecake Garnished with Fresh Seasonal Berries and Berry Coulis Smear and a drizzling of Salted Caramel
AUSTRIAN CHOCOLATE MOUSSE
- A light Fluffy Chocolate Mousse with a Hint of Orange Topped with a Bitter, Sweet Chocolate Ganache Served with an Orange sauce garnished with Fresh Berries and a Tuile Biscuit Shard
STICKY HOT TOFFEE APPLE DESSERT (HOT)
- A Rich Sticky Toffee Pudding filled with Stewed Apples topped with a Toffee and Caramel Sauce served with a crème Anglaise garnished with fresh Berries
TRADITIONAL MALVA PUDDING (HOT)
- Cape Malay pudding made the traditional way using butter, fresh cream, apricot jam and a rich toffee sauce topped with a creamy Creme Anglaise
TRIO OF DESSERTS
- Finger Slice of Swiss carrot Cake, Mini New York Baked Cheese Cake Topped with Berry Coulis and a Triangle of Boston Brownie served with a Berry Coulis and Fresh Seasonal Berries