Speciality Plated Menu

Formal Plated Chef’s Speciality Menu

R345 pp

Starter Selection

(Choose 1 dish from the following)

Beef Carpaccio

Thinly sliced Beef Carpaccio marinated in Extra Virgin Olive oil, Sundried Tomatoes,

Capers and Olives, served with shavings of Parmigiano Reggiano

Parma Ham

Thinly sliced Italian Parma Ham garnished with delectably sweet melon

Wrapped Asparagus

Fresh Asparagus wrapped in succulent Black Forest ham. Garnished with finely diced tomatoes.

Finished with a sprinkling of Balsamic Vinaigrette.

Chicken and Veggie Wrap

Crisp Julienne of Soy and Ginger marinated vegetables flash fried with chicken

in a sesame flavoured wok, served on Jasmine flavoured fried noodles.

Smoked Salmon Mousse

Smoked Salmon Mousse encased in hot Smoked Trout.

Topped with a fresh ensalada of Apple, Dill and Celery.

Smoked Salmon and Mascarpone

Softly blended mixture of Cream Cheese, Mascvarpone, Crème fraiche and snipped Chives.

Set in a Salmon lined timbale, with a seasonal salad and Horseradish mayonnaise.

Butternut Soup

Roasted Butternut soup infused with Coconut milk. Garnished with a swirl of cream.

Sprinkled with finely chopped parsley.

Vichyssoise Soup

The classic Vichyssoise soup made from potatoes and leeks.

Topped with creamy Brie cheese and garnished with Olive oil roasted croutons


Classic Ragout wrapped in perfectly grilled seasonal vegetables.

Topped with shavings of sweet cucumber and finished with a drizzle of balsamic reduction.

Marinated Mozzarella Salad.

Fresh Buffalo mozzarella cheese layered with plum tomatoes.

Garnished with Calamata olives, Pine nut Pesto and a chifanade of Basil.

Drizzled with extra virgin Olive oil and a balsamic reduction.

All starters are accompanies by a selection of freshly baked breads

including olive oil infused Ciabatta bread.


Main Course Selection (Choose 2)

Fire Roasted Mediterranean Style Beef Fillet

Complimented with gateau potatoes, a sprinkling of crisp garden and char-grilled veggies.

Finished with a fine claret reduction.

Beef Tenderloin “Espanol Style”

Whole beef rolled in a cracked Black Pepper and a hot Jalapeño marinate, seared and flamed in a skillet.

Sliced onto a ragout of wild mushrooms and finished with a sauce of Madeira style chicken livers.

Rack of Lamb

Crown rack of Lamb styled around a Brinjal, Napolitana and sweet potato Mille-Feuille.

Garnished with French beans and laced with Rosemary Jus.

Seafood “Du-Jour” – additional R40 pp

Fresh grilled line fish with 6 Queen Prawns, served with a lemon butter Beurre blanc and garnished with Sauteed Mussels.

Supreme of chicken “Forrestiere”

Breast of chicken filled with a wild Mushroom mousse, with pilaf rice and seasonal vegetables.

Served with a Sherry cream sauce

Norwegian Salmon

Pink darne of Salmon with a light Pepper crust.

Served on a bed of vegetable noodles and a lemon and thyme Beurre blanc.

Grilled West coast Kingklip

Perfectly grilled Kingklip basted in a white wine and lemon butter sauce, served on a delicious potato mash.

Accompanied by seasonal roasted vegetables and finished off with crispy fried Basil.

Italian Fillet en Croute

Beef fillet topped with Spinach and Ricotta, encased in flaky pastry.

Served with char-grilled veg and roasted Parisienne potatoes draped in a Red Wine sauce.

Seared Kingklip on a bed of Spinach Risotto.

With a crisp vegetable mélange and Champagne Chive cream

Sole ‘Meuneire’

Pan-fried, dressed with parsley coated lemon segments.

Served with Almond flavoured vegetables, pilaf rice and a lemon butter sauce.

Succulent Chicken Breast stuffed with feta and spinach.

Served on a bed of Pesto Penne with char-grilled Mediterranean vegetables

Chicken Curry.

A classical duo flavoured with sweet Peppers and Pernod.

Accompanied with Pilaf rice and garden fresh vegetables

Skilleted Fish “Cajun Style”

Fresh linefish Du Jour, lightly blackened and seared on a griddle.

Atop a bed of Cajun dusted and crisply fried vegetables, served with Couscous and a Soy butter sauce.

Butternut Pansotti with Ricotta and Gorgonzola

Home made filled pasta half moons, topped with a Butternut and Béchamel sauce.

Finished with splashes of fresh Tomato, Pesto and Blue Cheese crumbs

Stuffed Brinjal

Oven baked Brinjal filled with perfectly roasted vegetables, topped with a cheese crust and baked in the oven.

Finished off with a Balsamic reduction and garnished with Chives.


Dessert Selection

(choose 1 dish from the following)

Crème Brulee

Traditional Egg Custard made with cream topped with a blackened sugar crust

Marinated Strawberries and Ice-Cream

Fresh chilled Strawberries marinated in fine old Brandy.

Served with a scoop of vanilla ice-cream on a pool of Crème Anglaise

Poached Pears and Wild Berries

Small whole pears gently poached in Red Wine, served on a bed of Wild Berries and Crème Anglaise

Black Forest Gateau

Our version of a German chocolate mousse made with Kirsch and vanilla Bavarois, Cherries, fresh cream and

fine Chocolate shavings to garnish

Italian Tiramisu

An Italian Cheesecake made with Mascarpone cheese and Boudoir Biscuits soaked in Espresso-Brandy syrup and decorated with a coffee glaze, garnished with a chocolate coffee bean.

Fridge Picasso

A white Chocolate Mousse loaded with chunks of home-made fudge and Cape Velvet liqueur, painted with a white chocolate glaze and whirls of dark chocolate by Picasso himself.

Strawberry Cheesecake

Strawberry cheesecake made with Strawberry pieces, over a butter biscuit base, wrapped in a thin vanilla Swiss role, glazed with a Strawberry Coulis and a single baby strawberry.

Cheese Platter

An assorted cheese board made with a combination of the finest local country cheeses

accompanied buy savoury biscuits and preserves

Chocolate Mousse

A light and creamy rich Chocolate Mousse sprinkled with shavings of chocolate

and garnished with fresh berries

Malva Pudding

Hot and sweet sticky Malva Pudding served with home made vanilla custard

Fruit Salad

Fresh Fruit Salad made with only the best selection of fruit served with creamy vanilla ice cream

Crème Caramel

A gorgeously sweet and creamy Crème Caramel served in a bed of rich caramel sauce

Brandy Pudding

Rich home made Brandy Pudding flambéed on the table and served with a rich vanilla custard

Bread and Butter Pudding

The favourite old-fashioned baked bread and butter pudding baked in creamy vanilla custard

and sweet raisons to make it a true classic

Milk Tart

The South African classic Milk Tart with a crunchy pastry base baked in Cinnamon infused custard dusted with icing sugar and cinnamon

Apple Crumble

The best Apple Crumble with a crunchy pastry base, lemon and spiced baked apples and the perfect buttery crumble.

Accompanied by creamy vanilla ice cream

Please refer to our ‘function menus’ page for detailed information regarding the setup and serving instructions pertaining to function menus.

Note: This menus is only available for groups of less than 50 people



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