Set Menu Options

STARTERS - choice of one of the following:
  • Three salmon platter: Smoked salmon' garni', fresh salmon tartare
  • Sashimi sushi garnished with fresh asparagus with wasabi mayonaise
  • Steamed prawns with slivers of avocado on croute with wasabi mayonaise
  • Smoked salmon "garni" with horseradish and lumpfish caviar "
  • Smoked butterfish with beatroot and onion marmelade
  • Spinach roulade with cream cheese and smoked salmon on dill cream sauce
  • Fresh salmon, seared with wasabi mash
  • Coconut and chili crusted prawn tails with thai sauce
  • Grilled pears with crumbed blue vein, cream cheese and biltong
  • Smoked trout pate on herb pancake with creamy dill sauce
  • Smoked chicken with sun dried tomatoes, mango/ avo (seasonal) and sesame
  • Thai prawn dumplings with plum and honey sauce
  • Chicken liver terrine with port macerated apples and melba toast
  • Venison terrine platter impala, duck and guinea fowl terrines with cumberland sauce, red wine soaked mini pears and melba toast
  • Venison carpaccio with summer berry compote


  • Shelled prawns on light curry cream with fresh coriander
  • Sesame coated prawns with honey/chilli dip
  • Poached fillet of cape salmon in tarragon white wine sauce
  • Blackened calamari steaks served on dirty rice with mango salsa
  • Butterfish kebab with honey and fennel sauce
  • Cajun spiced fillet of kingklip with mango chutney
  • Fillet of salmon trout with red peppercorn sauce
  • Grilled norwegian salmon with sweet potato mash and creamy rose sauce
  • If chosen as main course- served with veg and starch to compliment dish

MAIN COURSE - choice of one of the following:
  • Fillet of chicken breast on light curry cream sauce
    Wild rice pilaf
    Mango salsa
    Green side salad
  • Fillet of chicken breast with tarragon/ricard sauce
    Basmati rice
    Ginger carrots
  • Chicken "cordon bleu"
    Fillet of chicken breast stuffed with mozarella and peppedews
    Cream of mushroom sauce
    Buttered noodles
    Side salad
  • Baby chicken, stuffed with a thai black rice pilaf
    Red grape sauce
    Vegetable parcel
  • Mexican duck breast served with plum/ orange and tequila sauce
    Potato croquette
    Redwine cabbage
  • Roast strip sirloin with mustard crust served with green peppercorn and brandy sauce
    Baby potatoes
    Chinese greens
  • Marinated fillet of venison
    Potato croquette
    Spicy red cabbage
  • Medallions of fillet beef served with green peppercorn/brandy or mushroom and white wine sauce
    Potato parisienne
    Medley of fresh vegetables
  • Moroccan leg of lamb served on traditional cous cous
    Oven roasted vegetables
  • Lion of lamb chops with vegetable medley on minted mash potatoes
    Redwine cream sauce
  • Fillet of ostrich "malay"
    Timbale of samp
    Pumpkin fritters
  • Seared loin of lamb, with cumquart chutney served on potato mousse
    Flavoured with cottage cheese and chives
    Brandy cream reduction
*A combination of 2 red meats could be done as an interesting feature

DESSERT - choice of one of the following:
  • Homestyle tiramisu on chocolate port sauce
  • Fresh pear and chocolate pavlova flavoured with toffee sauce
  • Chocolate 'potjie' filled with mousse, garnished with fresh fruit
  • Morella mousse cake on cherry coulis
  • Meringata ice cream cake on strawberry coulis
  • Apple mousse with mini brandy apples
  • Chocolate and fruit log on coffee bean sauce
  • Mini fruit pudding with creamy brandy custard
  • Traditional south african malva pudding served on light brandy custard
  • "Death by chocolate" baked
  • Pudding in own chocolate sauce
  • Crème fraishe

VEGETARIAN OPTIONS - choice of one of the following:
  • Vegetable frittata with hummus & black olives
  • Brown & white mushroom moussaka
  • Indian vegetable curry with coconut pancakes
  • Spicy vegetable stew with dahl
  • Pumpkin, basil and ricotta lasagna
  • Asparagus and pistachio risotto
  • Mushroom with bean puree, lentils & red wine sauce