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Canapes served with a local aperitif

West coast mussels with white wine and cream sauce, home garlic bread

Cape point yellowfin tuna tartare and avocado stack, wakame salad

Local line fish, cauliflower puree, bokkom butter, green asparagus

Butternut ravioli, sage butter, crispy sage leaves, local parmesan, toasted pine nuts

Venison or ostrich fillet, green peppercorn cream sauce, duck fat potatoes, seasonal vegetables

Your choice of cut of aged beef steak or free range chicken breast, truffle infused mushroom cream sauce, duck fat sauteed potatoes, seasonal vegetables

Local line fish as per starter, with added vegetables and savoury rice

Free range duck breast, gooseberry gastrique, red cabbage, potato bake, seasonal vegetable

Cauliflower steak, romesco sauce, seasonal (tempura) vegetables, potato bake,

Lemon, rooibos and spekboom posset, passionfruit curd ice cream, orange tuile biscuit

Amarula crème brulee, water buffalo milk gelato, almond tuile, fresh berries

Dom pedros a la vic

Malva pudding, amarula cream sauce, water buffalo milk gelato

Amuse bouche

Floating canapes

Starter - 'biltong en bokmelk italiaanse happies' butternut ravioli served in a biltong cream with goats cheese and toasted seeds

Starter - cape malay spiced beetroot with baked camembert and toasted nuts served with crusty bread

Starter - chicken liver parfait with poached pear and melba toast

Starter - ostrich triangles with spekboom chutney

Starter - snoek paté or smoked cob carpaccio with kumquat preserve and roosterkoek

Starter - venison carpaccio served with smoked potato croquette and marula drizzle

Starter - waterblommetjie risotto served with pan seared waterblommetjie flowers

Main - kingklip wrapped courgette ribbons served on a creamy risotto with baked tomato and pickled spekboom

Main - lamb croquette served with zested baby potatoes, tomato and red pepper emulsion, capers, olives, tomatoes and waterblommetjies

Main - slow braised lamb or springbok shanks in cape malay and brandy sauce, served on smoked mashed potato

Main - venison tender loin served with potato pave, vegetables for the table and a spekboom chutney

Main - sweet potato gnocchi served in a curried cream with mange tout, peas, courgettes and coriander

Chocolate fondant with vanilla ice cream, caramel popcorn and chuckles

Sea salt and caramel pannacotta with ginger biscuits, caramel ice cream and gooseberries

Dessert - burnt naartjie cheese cake

Dark chocolate and brandy semifreddo with salted caramel

Braai braised vegetable mini bunny chow: mini hollowed-out bread loaves filled with spicy bean curry, garnished with coriander and served with a side of cucumber raita

Mini braai broodjies - miniature versions of the classic toasted sandwich with cheddar, tomato, and onion grilled over the fire

Mini vetkoek with curried mince lightly fried vetkoek filled with spiced mince, topped with a dollop of sour cream

Butter chicken – creamy, mildly spiced tomato-based curry with tender chicken pieces, served with garlic butter naan

6-hour karoo lamb shoulder with rosemary jus, flavour-rich mielie meal (slow-stirred with stock, butter and herbs), and sweetcorn

Braised beef potjie - slow-cooked beef with carrots, baby potatoes, and green beans in a rich tomato and cape herb sauce. served with steamed basmati rice and topped with a sprig of fresh rosemary

Braai platter - a selection of lamb chops, roasted lemon & herb chicken, fire-roasted line fish served with creamy mashed potatoes

Classic malva pudding and a koeksister, with warm custard

Peppermint crisp tart a south african favorite with layers of creamy caramel, crushed tennis biscuits, and peppermint crisp

Milk tart - a traditional south african custard tart with cinnamon, served with a coconut crumble

Chocolate cake - traditional ouma’s decadent chocolate cake, with chocolate ganache filling

Wild mushroom and parmesan arancini with braised shimeji mushrooms and truffle aioli (v)

Beetroot tataki with almond brittle, wild rocket and cashew cream

Mezze platter with hummus, roasted peppers, marinated feta, olives, falafel balls, meatballs, hummus

Smoked trout blini with dill, herbed cream cheese dill and trout caviar

Brie phyllo cups with blackberry and thyme

Chermoula roasted cauliflower pops with bambara bean puree and sesame paprika sprinkle

Grilled halloumi salad with quinoa, caramelized figs, cherry tomatoes, honey balsamic vinaigrette

Springbok carpaccio with micro herbs, cashew mousse, macerated blackberries and a pomegranate and balsamic reduction

Beef fillet with duckfat fondant potatoes, sautéed shimeji mushrooms and mushroom purée

Herb crusted kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, caper sultana relish and green oil

Roast karoo lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and rooibos demi glaze

Lamb curry with pilau rice, chakalaka

Miso glazed king oyster mushroom with, pumpkin puree, garlic sesame aioli, edamame dust (v)

Ginger and star anise braised pork belly glazed carrots, cauliflower puree and cherry reduction

Mzansi surf & turf: spicy prawns with boerewors, chakalaka & umngqusho

Braised oxtail with fondant sweet potatoes & creamed spinach mousse

Chocolate malva pudding with caramel sauce and vanilla ice cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Mini melktert

Rooibos pannacotta with miso caramel

Seared scallops -with citrus beurre blanc and microgreen

Smoked salomon tartare -with avocado, dill creme fraiche ,and crostini

Beet carpaccio-thinly sliced beets ,goat cheese ,arugula ,and balsamic reduction

Burrata & heirloom tomatoes -with basil oil ,aged balsamic and crispy prosciutto

Filet mignon -served with red wine jus, truffle mashed potatoes and asparagus

Wild mushrooms rissotto -with parmesan crisps and truffle oil

Sea bass en papillote -delicately baked baked with fennel, and herbs ,served with wild rice

Duck breast a lorange -with confit potatoes and sauteed spinach

Dark chocolate fondant - with vanilla bean ice cream and raspberry coulis

Cheese platter - selection of fine cheeses with honey ,nuts and crackers

Mango panna cotta creamy panna cotta made with coconut milk and topped with fresh mango puree

Beef tartare with mustard dressing
 - finely chopped prime beef, seasoned with dijon mustard, shallots, capers, and a touch of worcestershire sauce, served with crispy toast points

Charred beef tataki — lightly seared sirloin sliced thin, dressed in a ponzu-style soy and citrus glaze, scattered with crispy shallots, spring onion, and toasted sesame. (gf with tamari in place of soy)

Ginger-garlic beef meatballs – served with ponzu dipping sauce and a side of pickled cucumber ribbons

Beef skewers: marinated in soy, garlic, and a touch of honey for a sweet and savory flavor

Classic ribeye steak: grilled ribeye cooked to preference, served with creamy mashed potatoes, seasonal vegetables, and a red wine jus

Filet mignon with red wine reduction: succulent filet mignon steak cooked to perfection and drizzled with a red wine reduction sauce, accompanied by truffle mashed potatoes and roasted heirloom carrots

Slow-roasted lamb rack with rosemary and garlic — frenched lamb rack, herb-crusted and roasted, served with a rosemary jus, dauphinoise potatoes, and charred baby leeks. (gf version: crust omitted or made with a gluten-free herb crumb)

Venison loin with juniper and blackberry jus — pan-seared venison loin, pink and tender, finished with a juniper and blackberry reduction, served with a potato and celeriac gratin and sautéed wild mushrooms. (gf)

Crème brûlée with toasted almond — a classic vanilla bean crème brûlée with a delicate caramelised sugar shell, finished with toasted flaked almonds. (gf)

Chocolate and espresso torte — a dense, flourless dark chocolate and espresso torte, served with a dollop of mascarpone and a dusting of cocoa. (gf)

Deconstructed malva pudding — the beloved south african classic reimagined, with a caramel sponge crumble, hot toffee sauce, and salted caramel ice cream. (gf version: sponge made with a gluten-free flour blend)

Dark chocolate and amarula fondant — a warm, oozing dark chocolate fondant laced with amarula, served with vanilla bean ice cream and a tuile. (gf version: tuile omitted, fondant made with gluten-free flour)

Assorted canapes x5

Tuna tataki with deconstructed nicoise salad

Cape malay pickled fish, baby garden leaves

Linefish carpaccio with asian dressing

Grilled aubergine and parmesan with mortadella and prosciutto

Gaspacho with raw vegetables and golden croutons

Vitello tonato, roquette and parmigiano

Grilled linefish with venere rice, pak choi and jalapeño sauce

Rack of lamb, gratin dauphinoi, fine beans and rosemary jus

Braised lamb shank provencal way, homemade potato puree

Pork belly with crackling, pak choi and home made gnocchi

Beef picania chimichurri, potato darphin and sauteed mushrooms

Chicken filled with mushrooms in potato cage, sauteed spinach

Butterfly chicken marinated with lemon and ginger, roasted baby potato and vegetables

Prawns wrapped with tagliatelle and truffle sauce, watercress and rocket salad

Risotto al fungi or milanese

Grilled linefish sauteed vegetables and saffron beurre blanc

Half cooked chocolate soufle, vanilla ice cream and berries

Vanilla crème brulee

Lemon cheesecake and red berries couli

Pavlova with fresh fruits

Lime granite with marinated honey and vanilla citrus fruits,

Caramelized apple on puff pastry, vanilla ice cream

Butternut and sweet potatoes soup topped with fraiche and toast pumpkin seeds

Braised lamb shanks slow-cooked with red wine ,garlic,rosemary and tomatoes, mash honey glazed carrots and charred broccolini

Chicken and mushroom rissotto infused with white wine garlic and thyme topped with parmesan

Vegetarian eggplant caponata celery, olives ,capers ,in a sweet and sour tomato sauce served with polenta

Braised beef short rib ,creamy polenta, gremolata

Stuffed chicken supreme ricotta, spinach and lemon butter sauce

Sticky toffee pudding moist and rich made with dates served warm with toffee sauce and vanilla ice cream

Apple crumble topped with buttery crumble served with custard

Hot chocolate lava cake served with berry compote and dusting of powdered sugar