Large Group Plated Menu
Three-Course Menu: Select two starters, three mains and two desserts per course
ZAR 100 Per Person per Extra Starter; ZAR 150 Per Person per Extra Main; ZAR 100 Per Person per Extra Dessert
Starters
- Springbok Carpaccio (GF)
- Sesame, Pickled Ginger, Ponzu, Wasabi Mayonnaise, Rocket
- Dullstroom Smoked Trout (D, F)
- Dill Crème Fraîche, Pickled Red Onion, Crispy Capers, Citrus-Chilli Dressing
- Prawn and Avocado (D, S)
- Tempura Prawn, Avocado, Shaved Fennel, Aioli, Corn Salsa, Chilli Oil
- Roasted Beetroot (N)
- Cashew Cheese, Beetroot, Greens, Apple, Almond, Kombucha Chia Seed Dressing
- Butternut and Curry Leaf Soup (G)
- Coconut, Pumpkin Seed, Croutons
Main Course
- Masala Roasted Cauliflower (V, GF)
- Lentil Salad, Cauliflower Purée, Cauliflower Pakora
- Garlic and Thyme Roasted Roasted Chicken Supreme (D, GF)
- Pommes Fondant, Sautéed Greens, Tarragon Mushroom Sauce
- Slow-Braised Compressed Lamb Shoulder (D, GF)
- Pommes Fondant, Sautéed Greens, Salsa Verde with Rosemary Jus
- Hazelnut and Herb Baked Sea bass (D, SF, N)
- Pommes Fondant, Sautéed Greens, Beurre Blanc
- Mustard Roasted Beef Fillet (D, GF)
- Pommes Fondant, Tomato Chutney, Sautéed Greens, Bordelaise Sauce
Dessert
- Dark Chocolate Crémeux (D, E)
- Cherry Textures, Vanilla Whip
- Warm Apple Crumble (D, G, E)
- Vanilla Ice Cream, Caramel, Butter Tuille
- Buttermilk Pannacotta (G, D, E)
- Coconut Cream, Apricot Gel, Vanilla Tuille, Poached Pears
- White Chocolate Mousse (D, E)
- Seasonal Fruit, Berry Gel, Crispy Marshmallow
A – Alcohol, C – Celery, CT – Crustaceans, D – Dairy, E – Eggs, F – Fish, G – Gluten, L – Lupin, M – Mustard, N – Nuts, PN – Peanuts, P – Pork, S – Soy (Soya), SF – Shellfish/Mollusk, S – Sesame, SO2 – Sulfite