STARTER

A menagerie of fresh salad ingredients, seasonal fruits, nuts and seeds.

Shredded smoked salmon and grilled hake mixed with potato, sweet potato and sweetcorn. Flavored with lemongrass, ginger and basil. Rolled into croquettes, egg washed and dusted in Japanese breadcrumbs. Fried until golden brown and served on a bed of grated red cabbage and carrots dressed with fresh lemon, olive oil and a pinch of salt. Topped with Thai green curry mayo, sesame seeds and fresh coriander.

MAIN COURSE

Tender chicken breast in a sweet granadilla sauce with kiwi.

King prawns doused with white wine, garlic, lemon, fresh thyme, olive oil and butter. Oven baked and served in its own jus.

Pork fillet pan fried with onions, bay leaves and mixed peppercorns doused with brandy and sweetened with honey in a fresh cream mustard sauce.

A platter of oven roasted potato, rice and seasonal vegetables.

All plates to be served in a banquet style down the center of the table for the guests to share.

DESSERT

Premium vanilla-pod ice cream and chocolate fudge sauce.

R 405 per person + 10% service fee