Dining

November 16 – December 20, 2026

Available for 15–30 guests

Three-Course Menu ZAR 1,200 per person

Set Menu Selector: Two Starters, Two Mains and Two Desserts

ZAR 100 per person per extra starter; ZAR 150 per person per extra main; ZAR 100 per person per extra dessert

WELCOME DRINK

Eggnog and Two Canapés

ARTISANAL BREAD & BUTTER

STARTERS

Select Two
Salmon Gravadlax (F, D)
Horseradish Cream, Citrus Sauce
Ham Hock and Gammon Terrine (P)
Apple Purée, Sweet and Sour Pickled Onion
Asparagus Soup (D, E, N)
Almond, Truffle, Poached Egg
Cured Beef (D, M)
Smoked Aubergine, Pickled Mustard Seeds, Whipped Feta

PALATE CLEANSER

Blood Orange and Watermelon Sour

MAIN COURSES

Select Two

Roast Turkey (D, N, E)
Turkey Roulade, Turkey Chipolata, Cranberry Chutney, Giblet Jus
Slow-Braised Lamb Shoulder (D, A, N)
Labneh, Hazelnuts, Pickled Onion, Mint and Coriander Salad
Squash and Saffron Risotto (VG, D)
Roast Mauritian Sea Bass (D, F, CT)
Warm Prawn, Pea and Fennel Salad, Prawn Velouté
Mustard-Roasted Beef Fillet (M)
Mushroom Ragout

DESSERTS

Select Two
Warm Malva Pudding (G, D, E)
Salted Caramel Ice Cream, Vanilla Custard
Christmas Pudding (G, D, E, S)
Warm Fruit Pudding, Citrus-Scented Custard
Cheese and Biscuits (G, D)
A Selection of Three Local Cheeses with Homemade Preserves and Crackers