A) CELEBRATION MENU: R185.00pp +R30.00 beef  option

Starter:
A delicate phyllo pastry cushion filled with a duo of mushrooms in a rich port, cheese sauce served hot from the oven.

Main:
Tender chicken breast fillet
or
fresh line fish fillet
Either prepared in a tangy chardonnay lemon oregano feta cream sauce.

Dessert:
A chilled vanilla brûlé flame torched to form a thin caramel crust.
(Main course: at R30.00pp extra a beef choice is available must be specified by the client prior to the event)(Dessert must be chosen by the client prior to the event.)

B) INTERCONTINENTAL  MENU: R245.00pp

Starter:
Tender Falkland calamari rings grilled to perfection and dressed with a light champagne mussel sauce.

Sorbet:
Honey chardonnay & fig sorbet or gin and tonic sorbet.

Main:
A succulent rib eye steak grilled to chefs preference and served with a decadent bone marrow , cognac sauce.

Dessert:
A trio of chocolate terrine
(Sorbet must be chosen by the client prior to the event)

C)TRADITIONAL ITALIAN MENU: R275pp + R25 starter table option

Starter:
A sensational imported Italian antipasto served with freshly baked ciabatta
With
a classic Italian starter combining San Daniella parma ham and fresh melon.

A delicious rich pasta made with anchovies ,olives, capers garlic and a hint of chilli bound together in a whole peeled Italian tomato sauce.

Sorbet:
lemon sorbet.

Main:
Tender slices of beef OR kingklip fillet prepared in a delicious button mushroom , Italian marsala , basil , cream sauce.

Dessert:
Traditionally prepared mascarpone cream cheese tiramisu.
(Starter to be chosen by the client prior to the event-R25pp extra provides both starters served as a table antipasto) (Sorbet to be selected prior to the event)

D) CHEF’S FUSION MENU:R300pp

Starter:
Smoked salmon carpaccio, topped with a crisp summer salad.  And finished of with a phyllo parcel comprising of mango pickle and imported French Brie Cheese.

Sorbet:
Apricot Mampoer

Main:
Tender grain fed fillet grilled to your preference toped with a coconut cream, garlic and green pepper corn sauce.
Served on a bed of black pasta tossed through with pan fried button mushrooms crowned with 2 deshelled prawns wrapped in smoked springbok filled with parmesan cheese and thyme

Dessert:
A tropical fantasy combining white chocolate terrine and passion fruit syrup decorated with tropical fruit.

E) PLATINUM MENU MENU:R400pp

1st course:
A combination of seasonal fruits to share with a twist

2nd course:
Phyllo pastry wrapped around spicy mango pickle and imported French brie cheese, sprinkled with poppy seeds and baked until golden, served with a crispy summer salad and smoked salmon or smoked springbok.

3rd course:
A traditional Italian san daniele parma ham and fresh melon sorbet

4th course:
Oven baked crayfish tail in a rich cognac, shell fish cream sauce,

Or

Delicious rich vegetarian mince pan-fried in farm style butter with a mild curry powder, bay leaves and cardamon seeds, sweetened with apricot jam and sultanas. Then layered with an egg crust, sliced almonds, baked until golden brown and served with aromatic rice, chutney and pompondums

Or

Duck breast slices served medium in a sweet red wine, cinnamon, clove reduction.

5th course:
A platter of sweets consisting of chocolate terrine, robinson crusoe, crème brûlé and strawberry tower accompanied with a deconstructed milk tart

Conditions of service

• Tables to be set in 6 or 8 seaters  for optimum service
• Tables must be set with all cutlery required to complete the meal
• Time plan will be discussed with the client and provided by the function co-ordinator
• Once the menu is confirmed a 50% deposit is required, final payment is required 3 days prior to the event
• No changes can be made to the menu 3 days prior to the event
• Special dietary requirements to be specified with confirmation of the menu
• Specific food and wine pairings are available on all menus ,to be arranged with the chef and is to be invoiced along with food

Any variations on menu options must be signed off by the chef

R250 P/P MENU

Starter
Afro Parisian Pastry
Slice of smoked salmon, followed with a crisp summer salad that consists of apple, carrot and cabbage slices drizzled with olive oil finished off with a pastry filled with French brie cheese and mango pickle that has been baked in the oven till golden.

OR

Aztec mushrooms
Button mushrooms pan fried in farm style butter with cloves, cinnamon, dark chocolate and a hint of chili, doused in tequila and bound in cream. Served interlayered with phyllo pastry discs


Main
Mussel & Prawn Pot
Fresh black whole shell mussels and Queen prawns pan fried in red onions & garlic, Pouched in white wine & whole peel Italian Tomatoes bound with cream, reduced to a thick sauce. Flavoured with parsley, Thyme & Basil served with black pasta and veggies of the day.

OR

Zorba’s Steak
Rib-eye grilled to your preference.  Topped with a chicken liver cream sauce flavoured with lemon & thyme.  Served with potato croquettes and veggies of the day.

Vegetarian Option
Dahl Pastry
An aromatic lentil curry bound with whole peeled Italian tomato wrapped with cumin cheese in phyllo pastry and baked till golden. 

Dessert
Choc terrine
This is our award winning house specialty.  Three layers of chocolate, dark, white and milk are frozen for a three day period in a terrine pan.  Served on a bed of vanilla custard, sided with cream.

R200 P/P MENU

Starter:
Button mushrooms pan fried in farm style butter with cloves, cinnamon, dark chocolate and a hint of chili, doused in tequila and bound in cream. Served interlayered with phyllo pastry discs

Main:
Fresh Kingklip steak baked in the oven to perfection in a rich Napolitano source with white wine & farm style butter and calamata olives flavoured with parsley, dusted with parmesan cheese, served on cream fettuccini pasta.

or

Slices od Warthog Loin pan fried in in butter, flamed in 1920 Portuguese Brandy, flavoured with honey and wholegrain Dijon mustard, bound with cream and served with veg and potato croquettes.

or

Chicken Breast pan fried in butter with red onion, garlic black pepper doused with Marsala, flavoured with fresh basil bound with cream and a hint of tomato wrapped with cheese in a phyllo pastry and baked till crisp.

Dessert:
Full cream Danish vanilla pod ice cream served with our hot home made chocolate fudge sauce.