Boardroom Capacities and Layouts:
 

Packages

Menus

Brunch Menu Continued...

African Delight Buffet Menu

Starter - Pre plated
Salmon roulade served with a chiffonade of mixed lettuce and a lemon & herb dressing

Hot
Roast leg of lamb with a mint infused lamb jus
Grilled line Fish served with a creamy lemon butter sauce
Chicken Schnitzel with a three-cheese sauce
Herb butter and chive flavoured Basmati rice
Oven roast Greek style potatoes
Choice of two vegetables in season
Spinach & Ricotta Ravioli served with a Neapolitan sauce and gratinated Mozzarella and Parmesan Cheese

On The Table
Green salad
Assorted bread rolls and butter

Dessert
Croque-en-bouche with Crème Pâtissière
Strawberry Cheesecake
Orange flavoured Crème Caramel
Fresh fruit display
Litchi Parfait
Ice cream
Cheeky South African style trifle
Tiramisu

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Spit Braai

Cold
Assortment of cocktail bread rolls
Freshly baked vet-koek served with butter and margarine
Garlic bread

On the Spit Braai
Succulent whole Karoo lamb with a demi-glace mint sauce
Or
Suckling pig with an applesauce

Hot
Chunky Vegetables grilled and brushed with a herb pesto
Oven baked creamy potatoes
Traditional Pastitzio – (Macaroni and Mince bake)
Pap, Tomato and Onion Gravy

Salads
Greek salad
Carrot and Pineapple
Coleslaw
Chefs’ Potato Salad
Beetroot

Desserts
Black Forest Gateaux
Milk tart
Guava Delight
Fruit salad
Malva pudding served with hot custard

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Traditional South African Braai

Cold
Assortment of cocktail bread rolls
Garlic bread
Home-made pot bread, served with butter

Salads
Potato salad as per Chef’s special recipe
Beetroot salad
Green salad
Three in one bean salad
Carrot & Pineapple

Hot
Flame grilled lamb chops
Boerewors
Moussaka
Char grilled chicken drumsticks
White button mushrooms sautéed
Chunky mixed vegetables with a French cream
Pap & traditional tomato and onion gravy
Baked Potato Au Gratin

Desserts
Custard Slice
Koeksisters
Mini milk tarts
Fruit salad
Baked Tips tart and hot vanilla custard and sweet cream
Ice cream

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Cocktail Menus

◙ Cocktail No. 1
5 pieces per person
Select any 2 items from the cold section and 3 from the hot

◙ Cocktail No. 2
7 pieces per person
Select any 2 items from the cold section, 3 from the hot and 2 from the sweet

◙ Cocktail No. 3
10 pieces per person
Select any 3 items from the cold section, 4 from the hot and 3 from the sweets

◙ Cocktail No. 4
Dry Snacks Only
Biltong, Dry Wors, Mixed Nuts, Pretzels & Homemade Crisps.

Cold
· Thai smoked chicken with mango salsa in Vol au Vent
· Deep fried Camembert on a crouton of crisp bread – red
currant jelly
· Smoked chicken and peppadew salsa on rye bread.
· Bruschetta of peppered beef rosette and country mustard
· Cocktail country pâté with cranberry sauce
· Avocado Mousse in a Savoury Tartlet
· Pancake roulade filled with chicken liver and herb mousse
· Parma Ham wrapped around a blue cheese bread stick
· California sushi with crab and avocado
· Smoked salmon in dill choux pastry with lemon mascarpone cream
· Mini pita bread filled with avocado and tomato salsa
· Savory tartlet with radish, egg and fresh chives
· Fresh seasonal vegetable crudités and dips
· Crumbed haloumi cheese and sauce tartar

Hot
· Sausage rolls with whole grain mustard
· Greek meatballs with a BBQ sauce
· Chicken goujons with fruit chutney
· Crumbed Chicken strips with a peanut sweet & sour sauce
· Chicken satay with a spicy peanut sauce
· BBQ pork spare ribs
· Tempura fried prawns with sweet and sour dip
· Fresh line fish kebabs in a mild saffron and yoghurt sauce
· Kingklip flakes, bound with an oak-smoked snoek mousse,
crumbed and fried
· Jalapeno rissoles with a cheese filling
· Spinach, feta and plum tomato quiche
· Vegetable spring rolls
· Chicken Cordon bleu
· Mini pita chicken schwarma, served with tzatziki
· Cocktail beef samoosas

Sweets
· Mini fruit tartlets
· Mini koeksisters
· Mini éclairs
· Mini gâteaux
· Mini fruit kebab
· Mini lamingtons

Additional
◙Carvery
· Roast Leg of Lamb, Mint Jus
· Leg of Veal, Rosemary Jus
· Glazed Gammon Ham, Pineapple Sauce
· Beef fillet with brown onion gravy

◙ B.B.Q
Assortment of 5 skewers (250 grams) beef, lamb, chicken, assorted satay, assorted mixed grill, goujon of fish, assorted mixed vegetables

◙Extras
· Lamb Kebabs
· Beef Kebabs
· Chicken Kebabs

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Set Menu Selector

Soups
Cream of Butternut served with fresh coriander and biltong shavings
Cream of Snail Soup flavoured with Pernod
Minestrone Soup served with a Parmesan crouton
Chilled Cucumber Soup with a sprinkle of watercress
Pea & vegetable soup Served with a parmesan cheese straw
Cream of KingKlip served with a quenelle of cream

Cold Starters
Avocado and Asparagus with blue cheese, fresh salad greens, roast peppers, basil crostini and toasted sesame dressing
Traditional Caprice Salad Accompanied by fresh sweet basil leaves, romanita tomatoes and drizzled with balsamic vinegar and olive oil dressing
Biltong Caesar Salad with traditional dressing and fresh Parmesan shavings
Homemade Veal Pâté served with a cranberry sauce, set on a timbale of fresh garden salad greens
Tempura Prawns with a Sweet & Sour sauce surrounded by watercress
and toasted sesame lemon dressing
Freshly Sliced Norwegian Salmon Rosette over a green salad, served with capers, dill and a yoghurt dressing
KingKlip Roulade with mosaic of tomato, bell peppers and salmon trout, served with a lemon yoghurt sauce

Hot Starters
De-Shelled Mussels crumbed and deep-fried, served on a shrimp three-cheese sauce
Mediterranean Vegetable Trellis served with a garlic aioli
Vol au Vent filled with a seared mushroom and chicken filling, beautifully garnished with a chiffonade of basil
Traditional Portuguese Peri-Peri Chicken Livers accompanied by a sesame-toasted rye bread

Fish
Grilled KingKlip Mornay with a three-cheese sauce
Baked Red Snapper wrapped in spinach, grilled with ricotta cheese
Grilled Tiger Prawns (9) served with a lemon butter, garlic or peri peri sauce
Grilled Norwegian Salmon Steak on a caper and dill sauce
Calamari Steak seared with a coriander and lime sauce, served with a timbale of rice
Fried Sole Florentine with Butter Potatoes

*All of the above served with rice or potatoes and seasonal vegetables

Meats
Malaysian Lamb Curry Served with traditional sambas
Fillet of Beef Wellington In a mushroom duxelle accompanied by a green peppercorn sauce
Trio Pesto crumbed lamb cutlet set on dijon mashed potato, served with a mint demi-glace
De-boned Chicken Thigh stuffed with spinach and ricotta cheese, set on lime and coriander risotto
Pan-fried Ostrich Fillet with a black pepper and red wine reduction
Herb and Seasoned Roasted Leg of Lamb with mint, served with a rosemary and red wine sauce
Parcelled de-boned Ox-Tail in a Phyllo pastry bundle
Moroccan spiced Lamb knuckle served with couscous
*All of the above served with rice or potatoes and seasonal vegetables

Vegetarian
Vegetable Lasagna

Desserts
A Cherry Sweetened Banana and Apple Crêpe bundled together and served with a hot chocolate flavoured custard
“Ghalatabarika” Greek Custard Roll and crème Chantilly
Blueberry Cheesecake Poised on a fresh fruit coulis
Strawberry Pavlova Flavoured with blueberries and enhanced with chocolate cream
Traditional Baked Malva Pudding served with a secret vanilla and apricot custard
Chocolate Crème Brûlée with liquorices flamed black cherries
Mocca Panna Cotta Served with a mixed berry compoté, vanilla ice-cream and caramel sauce
South African Cheese and biscuits

Extras
Assortment of Sorbet
Litchi
Orange
Naartjie
Watermelon
Champagne
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