Chef Tshepiso Semenya

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

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)

Butternut Soup with a Touch of Nutmeg

Garden Salad with a Tangy Vinaigrette

Fire-Roasted Corn Salad with Peppadews & Feta

Mini Vetkoek with Spiced Lentil Mince (v)

Slow-Cooked Lamb Stew with Herbed Pap

Lemon & Herb Chicken Thighs with Pumpkin Rice

Baked Hake with Garlic, Olive Oil & Cherry Tomatoes

Creamy Samp & Bean Risotto with Wild Mushrooms & Fresh Herbs (v)

Warm Malva Pudding with Custard

Mini Koeksisters

Fruit Salad with Honey & Mint

Milk Tart Squares with a Cinnamon Dusting

Seared Scallop with Yuzu Butter and Pickled Daikon

Tuna Tartare with Avocado Purée, Nori Crisp & Wasabi Soy

Cold Dashi Broth with Silken Tofu, Spring Onion & Microgreens

Blistered Shishito Peppers with Miso Salt

Wagyu-style Beef Tataki with Ponzu, Charred Leeks & Garlic Chips

Miso-Glazed Chicken Supreme with Shiso Rice and Soy Roasted Mushrooms

Grilled Linefish with Yuzu Kosho, Black Rice & Sesame Spinach

Crispy Tofu with Dashi Reduction, Wild Mushroom Rice & Pickled Ginger

Matcha & White Chocolate Mille-Feuille

Black Sesame Ice Cream with Charred Pineapple & Coconut Tuile

Sake-Soaked Pear with Yuzu Cream and Puffed Rice

Vanilla Bean Mochi with Sweet Red Bean & Gold Leaf

Umngqusho Arancini with White Cheddar Core & Corn Relish

Umami Glazed Eggplant with Sesame Balsamic Pearls & Crispy Shallots

Beetroot & Burnt Orange Tartare with Goat Cheese and Dill Oil

Fire-Roasted Carrot Soup with Pickled Ginger and Coconut Cream

Coffee-Rubbed Short Rib with Butternut Purée & Burnt Onion Jus

Duck Breast with Rooibos Glaze, Date & Almond Couscous, and Baby Spinach

Surf & Turf: Garlic Grilled Prawns and Lamb Cutlets with Fennel Slaw

Smoked Aubergine, Polenta & Walnut Loaf with Tomato Fondue

Saffron & Cardamom Milk Cake with Toasted Pistachios

Rooibos Crème Brûlée with Honeycomb Shard

Sesame & Coconut Semifreddo with Black Sesame Praline

Amarula & Espresso Tiramisu with Spiced Chocolate Dust

Truffle-Infused Leek Velouté with Chive Oil and Parmesan Crisp

Beetroot Carpaccio with Whipped Goat Cheese, Walnuts & Micro Herbs

Liver Parfait with Brioche Toast and Port Wine Jelly

Warm Asparagus Spears with Béarnaise and Toasted Hazelnuts

Fillet of Beef au Poivre with Cognac Cream Sauce, Pommes Anna, and Glazed Baby Carrots

Stuffed Chicken Ballotine with Wild Mushroom Duxelles, Truffle Jus, and Celeriac Purée

Herb-Crusted Sea Bass with Champagne Beurre Blanc, Fennel Purée, and Shaved Radish

French Green Lentil Cassoulet with Roasted Root Vegetables, Gruyère Gratin, and Tarragon Crumb

Vanilla Bean Soufflé with Crème Anglaise

Pistachio Paris-Brest with Salted Caramel Cream

Dark Chocolate Tart with Hazelnut Praline and Chantilly

Poached Pear in Red Wine with Spiced Syrup and Almond Tuile

Burnt Butter Butternut Soup with Rooibos Cream and Toasted Seed Sprinkle (v)

Cape Bredie Croquettes with Tomato Jam and Micro Coriander (v)

Chakalaka Cured Trout with Pickled Onion, Dill, and Corn Crumb

Vetkoek Sliders with Slow-Cooked Lamb Neck and Herbed Labneh

6-Hour Karoo Lamb Shoulder with Rosemary Jus, Flavour-Rich Mielie Meal (slow-stirred with stock, herbs & cheese), and Sweetcorn Foam

Free-Range Chicken Roulade Stuffed with Spinach and Peppadew, served with Pap Fondant and Pickled Baby Carrots

Pan-Seared Linefish with Umami Butter, Charred Leek Mash, and Citrus Beurre Blanc

Umngqusho Risotto with Roasted Garlic, Crispy Sage and Roasted Baby Butternut Petals

Amarula Crème Brûlée with Koeksister Crumb and Gold Leaf

Rooibos & Naartjie Cheesecake with a Ginger Snap Base

Mini Milk Tart Pavlova with Honeyed Stone Fruit

Cape Citrus Sorbet Trio with Candied Peels and Shortbread Dust

Biltong and Cheese Platters - Assorted game biltong (springbok, kudu, beef) with aged cheddar, gouda, and chili-infused cheeses

Mini Braai Broodjies - Miniature versions of the classic toasted sandwich with cheddar, tomato, and onion grilled over the fire

Corn Ribs with Smoked Paprika Butter - Sweetcorn quarters chargrilled until smoky, brushed with paprika-infused butter

Mini Wors Bites with Mustard Dip - Bite-sized boerewors skewered and served with a tangy whole-grain mustard dip

Boerewors - Traditional South African sausage, coiled and grilled to juicy perfection

Lamb Chops with Garlic and Rosemary Marinade - Tender lamb cutlets marinated in olive oil, garlic, and rosemary

Whole Grilled Snook with Apricot Basting

Sticky BBQ Chicken Wings - Grilled wings glazed with a homemade sticky barbecue sauce featuring honey, soy, and smoked paprika

Malva Pudding with Amarula Cream Sauce - Traditional South African sponge cake served with a warm custard flavored with Amarula liqueur

Grilled Pineapple Skewers with Honey and Lime - Sweet and tangy dessert, charred over the fire, drizzled with honey and a squeeze of lime juice

Koeksisters - Syrup-soaked braided doughnuts for a sweet, sticky finish

Traditional Trifle - Layers of sponge cake soaked in sherry, custard, jelly, and fruit, topped with whipped cream and toasted almonds