FUNCTIONS & EVENTS 2018
+27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 CONTENTS
0 3 INFO Venue Capacities
0 4 11 BREAKFAST AND BRUNCH LUNCH AND DINNER Plated Breakfast Plated Set Menus Breakfast Buffet Vegetarian Set Menus Brunch Buffet Isola Poolside Barbeque Halaal Friendly Plated Breakfast Buffet Menus Halaal Friendly Breakfast Buffet Finger Fork Lunch Buffet
25 CANAPÉ S AND BOWL FOODS Canapés Menu Selector Halaal Canapé Menu Selector Bowl Food Selector Dry/Quick Snacks
30 41 DAY CONFERENCE PACKAGES SPECIALITY MENU’S AND ACTIVITIES Day Conference Package Gourmet Wraps and Sandwich Selection Enhance Your Break Sail Away Breakfast Buffet Morning and Afternoon Tea Table Finger Fork Menu Sushi Making Masterclass Buffet Menus Reuben’s Lunch Set Menu
45 BEVERAGES Wine List Spirits, Beers, Ciders and Cocktails Other Beverages
+27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 3 LUNCH AND DINNER CANAPÉS AND BOWL FOODS DAY CONFERENCE PACKAGES
SPECIALITY MENU’S AND ACTIVITIES
Venue Capacities BEVERAGES
VENUE CAPACITIES
FUNCTION ROOM SQUARE FEET SQUARE METERS SQUARE HEIGHT LENGTH WIDTH BANQUETING ROUNDS RECEPTION CABARET (HALF MOON) THEATRE (CINEMA) CLASSROOM (SCHOOLROOM) U-SHAPED BOARDROOM 140 150 120 170 290 98 (8) BALLROOM 18m 12m (incl. (length) 2325 216 6m (incl. 84 (7) 140 70 50 (A&B) 59 ft 39 ft dance 120 Foyer 72 (6) floor) (width) and terrace)
BALLROOM A 1156 108 6m 9m 12m 50 75 40 70 50 30 30
BALLROOM B As Ballroom A
PRE FUNCTION - - 5.9m 18m 9m N/A 140 N/A N/A N/A N/A N/A /TERRACE
40 MARINA 32/8 775 72 3m 12m 6m (excl. 60 50 40 30 30 MEETING ROOM 28/7 AV)
BUSINESS CENTRE - - 2.5m 6.5m 3.8m N/A N/A N/A N/A N/A N/A 12 BOARDROOM
ISOLA - 107 3m 16.5m 6.5m 60 80 42 60 40 30 30
+27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 4 LUNCH AND DINNER
Plated Breakfast CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Brunch Buffet SPECIALITY MENU’S AND ACTIVITIES Halaal Plated Breakfast Halaal Breakfast Buffet BEVERAGES
PLATED BREAKFAST
HEALTHY BREAKFAST EUROPEAN BREAKFAST GOURMET BREAKFAST PLATED PLATED PLATED R420 PER PERSON R475 PER PERSON R625 PER PERSON
Goliath tomato gazpacho with basil and garlic European breakfast toast – Cape seed loaf, Green grape and cucumber gazpacho with olive croutons tomato, Prosciutto ham, buffalo mozzarella and oil and chives basil Berry blaze smoothie bowl with house roasted Chicken Tsukune with yuzu mayonnaise and granola, strawberries and toasted oats Swiss waffle with maple syrup, icing sugar, togarashi mascarpone and seasonal berries Smoked Scottish salmon, pak choi, rye crackers, Charcuterie and South African cheese selection poached egg, radishes lemon and herb cream cheese Charcuterie and South African cheese selection with watermelon preserve - Spanish chorizo, with watermelon preserve - Spanish chorizo, sausiccon sec, Parma ham, biltong, Camembert, Caramelized pineapple with mango sorbet and sausicon sec, Parma ham, biltong, Camembert, Blue rock, Brie and Boerenkaas candied chilli Blue rock, Brie and Boerenkaas Vanilla poached salmon, horseradish crème, Toast and preserves, Danish and pastry selection, English breakfast – streaky bacon, grilled tomato, capers, watercress, radishes, shaved Parmesan, Assorted fruit juices, filter coffee and tea field mushrooms, baked beans, hash brown, black dill and dressing pudding, poached eggs, pork and beef sausages, Beurre noisette Hollandaise English breakfast – streaky bacon, Parmesan crusted vine tomatoes, field mushrooms, baked Seasonal fruit salad with Karoo honey and crème beans, hash brown, sirloin steak, black pudding, fraîche ripple truffle scrambled eggs, pork and beef sausages, Beurre noisette Hollandaise Toast and preserves, Danish pastry selection, Assorted fruit juices, filter coffee and tea Baked seasonal fruit crème brûlée with iced double cream
Toast and preserves, Danish and pastry selection, Assorted fruit juices, filter coffee and tea
MENU PRICE IS INCLUSIVE OF 15% VAT +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 5 LUNCH AND DINNER
Plated Breakfast CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Brunch Buffet SPECIALITY MENU’S AND ACTIVITIES Halaal Plated Breakfast Halaal Breakfast Buffet BEVERAGES
BREAKFAST BUFFET 1/2
HEALTHY BREAKFAST EUROPEAN BREAKFAST BUFFET BUFFET R450 PER PERSON R550 PER PERSON
• Poppy seed bagels with smoked salmon, wild • Poppy seed bagels with smoked Scottish salmon, • Norwegian salmon gravadlax with horseradish rocket, beef tomato, lemon cream cheese and tomato, rocket, cream cheese and chives crème cheese and rye crackers chives • Stellenbosch strawberries, Danish feta and mint • Oak smoked streaky bacon two ways (normal • Smoked salmon platters with rocket, • Smoked mackerel platters with rocket, caramelized and extra crispy) caramelized limes, rye crackers and limes, rye crackers and horseradish crème • Homemade bone marrow hash browns with horseradish crème • Granola and yoghurt jars with M&M’s and pickled chilli • Seasonal berry bowls with vanilla honey and honey comb • Organic beef sausages with spring onion and thyme crème Chantilly • Artisanal seasonal fruit platters • Organic pork bangers with chilli and coriander • Guacamole, tomato and feta bruschetta’s • Lebanese flat breads with dip and protein selection • Selection of fruit smoothie bowls – berry blaze, • Granola and yoghurt jars with M&M’s and – hummus, tahini, baba ganoush, pesto, chickpeas, coconut and nutty crunch honey comb pickled red onion, lettuce, roast peppers, roast • Baked Boston beans with pork sausage and parsley • Chicken, rocket, bacon and Rancheros salsa wraps chicken, beef pastrami and bresaola • Char-grilled beef tomatoes with basil pesto • Tomato and bocconcini platter with roasted • Selection of local yoghurt – Cape fruit, plain, • Balsamic roasted button mushrooms with jalapeño, toasted pumpkin seeds and basil pesto strawberry, pineapple and Bulgarian toasted cumin seeds • Selection of stone fruit muffins • Health bread selection with a selection of butters • Creamy scrambled eggs • Artisanal seasonal fruit platters • South African Charcuterie with pickles, • Toasts and preserves, Danish pastries selection, • Selection of whole fruit bowls preserves and croutons Jugs of assorted fruit juices, tea and coffee • Lebanese flat breads with dip and protein selection - hummus, tahini, baba ganoush, pesto, chickpeas, pickled red onion, lettuce, roast peppers, roast chicken, beef pastrami and bresaola • Selection of fruit smoothie bowls – berry blaze, coconut and nutty crunch • Health bread selection with a selection of butters • Selection of cereals with skimmed and full cream milk • Individual Bircher muesli with seasonal berries • Selection of smoothie and protein shakes • Chipati breakfast wraps • Selection of seasonal berries • Jugs of assorted fruit juices, coffee and tea, Toast and preserves
MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 6 LUNCH AND DINNER
Plated Breakfast CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Brunch Buffet SPECIALITY MENU’S AND ACTIVITIES Halaal Plated Breakfast Halaal Breakfast Buffet BEVERAGES
BREAKFAST BUFFET 2/2
GOURMET BREAKFAST BUFFET R750 PER PERSON
• Selection of South African cheeses with • Milk poached Scottish kippers with baby preserves and pickles boilers and French beans in a whiskey crème • Poppy seed bagels with smoked Scottish • Pan-seared skate wing with lemon Beurre salmon, tomato, rocket, cream cheese and blanc, capers and coriander chives • Organic beef sausages with Danish feta and • South African charcuterie with pickles, peppa cherries preserves and croutons • Homemade Kolbasz with three mustards and • Seasonal berry bowls with vanilla crème pickled vegetables Chantilly • Organic Pork bangers whole grain mustard • Selection of local yoghurt – Cape fruit, plain, sauce and spring onion strawberry, pineapple and Bulgarian • Selection of fruit smoothie bowls – coco – • Health bread selection with a selection of butters nutty -berry blaze • Grespelle and wild mushrooms in a game • Baked Boston beans with Rancheros sauce bird broth • Parmesan-crusted vine tomatoes • Smoked Salmon trout with horseradish crème, • White wine and garlic braised button mushrooms capers and shaved Parmesan bruschetta’s with chopped chives and Parma ham • Grilled Bratwurst sausage on French baguette • Creamy scrambled hens’ eggs with sauerkraut and ball park mayonnaise • Toasts and preserves, Danish pastries selection, • Oak smoked streaky bacon two ways (normal Jugs of assorted fruit juices, tea and coffee and extra crispy) • Goat shoulder birria with flat breads, pickled red onion and coriander • Stornoway black pudding with caramelized apple and cognac • Wild mushroom stuffed pork rack rib roast with thyme jus • Homemade bone marrow hash browns with pickled chilli • Harissa rubbed free-range Karoo lamb cutlets with Moroccan-spiced lamb jus
MENU PRICE IS INCLUSIVE OF 15% VAT +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 7 LUNCH AND DINNER
Plated Breakfast CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Brunch Buffet SPECIALITY MENU’S AND ACTIVITIES Halaal Plated Breakfast Halaal Breakfast Buffet BEVERAGES
BRUNCH BUFFET 1/2
CLASSIC BRUNCH BUFFET MENU R550 PER PERSON
BUILD YOUR OWN SALAD STATION THE MAIN EVENT
Cos lettuce, cherry tomatoes, gherkins, red onion, cucumber, chickpeas, • Roast Chalmar sirloin with Yorkshire puddings, red wine jus hummus, basil pesto, Calamata olives, Danish feta cheese, diced peppers, • Pork leg roast with sweet and sour apple sauce, pork jus baby mozzarella, peppadews, babbaganoush, classic vinaigrette, honey • Beef Madras curry with lentil rice and poppadums’ and mustard vinaigrette, balsamic dressing, olive oil • Pumpkin lasagne with ricotta cheese and chives • Pan-seared kingklip with braised pak choi and champagne velouté TO START • Confit baby boilers with confit garlic, parsley and pepper sauce • Caprese salad platters • Maple glazed mushrooms with burnt French beans and toasted almonds • Smoked ham and cheese pancakes • Coconut rice with coriander and burnt red onion • Ricotta and strawberry French toasts • Broccoli and duck fat carrots with carrot curry sauce • Roll mops with babbaganouch • Cauliflower and ham with jalapeño dressing • Mini croque monsieur with tomato gazpacho • Local angel fish platters with pomegranate and pepper dressing SWEET ENDING • Classic chicken Caesar salad with Parmesan croutons • Mini Lemon and poppy seed loaves • Anchovies on toast with macerated tomato • Passion fruit cake • Prawns in island dressing with butter lettuce • Blueberry muffin bread and butter pudding, vanilla anglaise • Butternut and feta salad with pickled pumpkin seeds • Vanilla scones, Chantilly cream and strawberry confiture • Salad Jardiniere • Mini lemon meringues • Roast crispy pork platters with soy-chilli and coriander • Grilled sardines with sauce vierge • Apple, gorgonzola and pancetta bruschetta • Chicken liver parfait with Madeira jelly and praline
MENU PRICE IS INCLUSIVE OF 15% VAT +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 8 LUNCH AND DINNER
Plated Breakfast CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Brunch Buffet SPECIALITY MENU’S AND ACTIVITIES Halaal Plated Breakfast Halaal Breakfast Buffet BEVERAGES
BRUNCH BUFFET 2/2
DELUXE BRUNCH BUFFET MENU R850 PER PERSON
BUILD YOUR OWN SALAD STATION THE MAIN EVENT
Cos lettuce, cherry tomatoes, gherkins, red onion, cucumber, chickpeas, • Roast Chalmar sirloin with Yorkshire puddings, red wine jus hummus, basil pesto, Calamata olives, Danish feta cheese, diced peppers, • Roast lamb leg with mint sauce and flat breads, saffron jus baby mozzarella, peppadews, babbaganoush, classic vinaigrette, honey • Pork leg roast with sweet and sour apple sauce, pork jus and mustard vinaigrette, balsamic dressing, olive oil • Beef madras curry with lentil rice and poppadums’ • Pumpkin lasagne with ricotta cheese and chives TO START • Whole-roasted peri-peri chickens with red onion marmalade • Caprese salad platters • Pan-seared kingklip with braised pak choi and champagne velouté • Charcuterie selection with pickles and toasted sour-dough • Confit baby boilers with confit garlic, parsley and pepper sauce • Smoked ham and cheese pancakes • Minute sirloin steaks with boozy onions • Ricotta and strawberry French toasts • Maple glazed mushrooms with burnt French beans and toasted almonds • Roll mops with babbaganouch • Coconut rice with coriander and burnt red onion • Mini croque-monsieur with tomato gazpacho • Full English breakfast Spanish omelettes • Smoked salmon platters with grilled lime and Spanish anchovy • Broccoli and duck fat carrots with carrot curry sauce tempura • Cauliflower and ham with jalapeño dressing • Local angel fish platters with pomegranate and pepper dressing • Classic chicken Caesar salad with Parmesan croutons SWEET ENDING • Anchovies on toast with macerated tomato • Mini lemon and poppy seed loaves • Prawns in island dressing with butter lettuce • Passion fruit cake • West Coast oysters with mint and red onion dressing • Blueberry muffin bread and butter pudding, vanilla anglaise • Butternut and feta salad with pickled pumpkin seeds • Vanilla scones, Chantilly cream and strawberry confiture • Salad Jardinière • Mini lemon meringues • Roast crispy pork platters with soy chilli and coriander • Grilled sardines with sauce vierge • Soft boiled duck eggs with asparagus and Parma ham soldiers • Individual shakshuka’s with rye croutons • Apple, gorgonzola and pancetta bruschetta • Smoked salmon, cream cheese, tomato and rocket bagels • Chicken liver parfait with Madeira jelly and praline • Lebanese bread wraps filled with cajun prawns, curried mayonnaise
MENU PRICE IS INCLUSIVE OF 15% VAT +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 9 LUNCH AND DINNER
Plated Breakfast CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Brunch Buffet SPECIALITY MENU’S AND ACTIVITIES Halaal Continental Breakfast Halaal Breakfast Buffet BEVERAGES
HALAAL CONTINENTAL BREAKFAST
HALAAL CONTINENTAL BREAKFAST MENU R355 PER PERSON
• Fresh fruits and berries • Assortment of muffins, health breads, bagels and sweet pastries • Cold meats • Selection of cheese • Beef, chicken and lamb sausages/bangers • Choice of juice, coffee and falooda • Cereal selection
MENU PRICE IS INCLUSIVE OF 15% VAT +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 10 LUNCH AND DINNER
Plated Breakfast CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Brunch Buffet SPECIALITY MENU’S AND ACTIVITIES Halaal Plated Breakfast Halaal Breakfast Buffet BEVERAGES
PLATED HALAAL BREAKFAST
HALAAL PLATED BREAKFAST MENU
PRICE Freshly scrambled eggs with cream cheese, chives, macon, beef, chicken or lamb bangers and spiced cajun potatoes or hash browns R 120
Salmon Royale – Poached eggs, baby spinach and Beurre noisette Hollandaise, macon and smoked salmon R 160
Eggs Florentine – poached eggs, baby spinach, Beurre noisette Hollandaise on American pancake R 90
Steak and Eggs – 100-150g Beef sirloin steak with scrambled eggs and hash brown R 125
Omelette with choice off fillings – smoked salmon, macon, avocado salsa, cherry tomatoes, baby spinach capers, roasted peppers R 80 feta cheese, cheddar or mozzarella cheese or just plain
Boiled eggs and soldiers – free-range eggs boiled to your liking with cheddar cheese R 75
SWEET PLATES
Banana bread waffles – banana and Jelly tot ice cream topped with Bar One sauce R 90
American pancakes – American pancake stack, mascarpone cheese, berries, maple syrup and icing sugar. R 90
Cinnamon French toast – served with maple syrup, stewed banana and mix berries, crispy macon and fresh whipped cream. R 90
Traditional pancake – traditional pancake stack with stewed banana, berries, mascarpone cheese and icing sugar topped with R 90 whipped cream or ice cream
Fruit salad with vanilla ice cream or cream R 90
MENU PRICE IS INCLUSIVE OF 15% VAT +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 11 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
PLATED SET MENUS 1/3
PLATED CLASSIC SET MENU PLATED SUPERIOR SET MENU R550 PER PERSON R700 PER PERSON
OPTION ONE OPTION ONE
Bread baskets; two homemade breads, grissini sticks Bread baskets – two homemade breads, grissini sticks and lavash served per table with farm butter and lavash served per table with farm butter • Starter: Picked butternut, field mushroom • Starter: Duck carpaccio with confit tomato, mousse, citrus-pine nut and parsley dressing capers, Parmesan and truffle vinaigrette • Mains: Pan-fried market fish, tender stem • Intermediate: Pan-seared halibut with young broccoli, wilted baby spinach, bacon and herbs, celeriac textures and watercress cauliflower purée, mussel and saffron velouté emulsion • Dessert: Crème brûlée and marinated fruit in a (dip • Mains: Smoked ham hock boudin with bowl or plate) and raspberry crème cheese mousse summer vegetables, apple and celeriac Selection of fine teas and coffee remoulade and apple jus • Dessert: Panna cotta on pistachio sponge base, OPTION TWO berry gel and tuile Bread baskets; two homemade breads, grissini sticks Selection of fine teas and coffee and lavash served per table with farm butter OPTION TWO • Starter: Pan-seared halibut with young herbs, celeriac textures and watercress emulsion Bread baskets – two homemade breads, grissini sticks • Mains: Chalmar beef tenderloin, croustillant and lavash served per table with farm butter of oxtail, bone marrow, onion textures, petit • Starter: Courgette velouté with croutons and fondants and Bordelaise jus truffle oil
• Dessert: Panna cotta on pistachio sponge base, • Intermediate: Yellowtail sashimi with ponzu OPTION THREE berry gel and tuile dressing, spring onion, chilli and herbs Bread baskets – two homemade breads, grissini sticks Selection of fine teas and coffee • Mains: Glazed beef short rib with pomme purée, wild mushrooms, pancetta and braised and lavash served per table with farm butter OPTION THREE shallots with Bordelaise jus • Starter: Chalmar beef tartar with egg yolk, bruschetta, basil pesto, Parmesan gel, baby Bread baskets; two homemade breads, grissini sticks • Dessert: Chocolate and strawberry rocket beignet and truffle vinaigrette and lavash served per table with farm butter cremeux slice • Intermediate: Smoked hake ravioli with meaux • Starter: Norwegian salmon tartar, crispy Selection of fine teas and coffee mustard dressing and crispy leeks onions, fine herb salad, cauliflower purée, • Mains: Sous vide duck breast with crispy onion, bruschetta and jalapeño dressing apple gel, fondant potato, crispy green beans, • Mains: Herb-crusted slow roasted Yuang rou choucrute, tomato textures and thyme jus Ghuan lamb rump, braised lamb neck, charred • Dessert: Panna cotta on pistachio sponge base, beans, pea purée, pomme fondant, anchovy, berry gel and tuile capers, tomato, basil and lamb jus • Dessert: Chocolate and strawberry Selection of fine teas and coffee cremeux slice Selection of fine teas and coffee
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 12 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
PLATED SET MENUS 2/3
PLATED DELUXE SET MENU PLATED PREMIUM SET MENU R850 PER PERSON R1250 PER PERSON OPTION ONE OPTION ONE Bread baskets; two homemade breads, grissini sticks Bread baskets – two homemade breads, grissini sticks and lavash served per table with farm butter and lavash served per table with farm butter • Amuse-bouche: Toast, bacon and egg • Amuse-bouche: Coffee, cauliflower, springbok • Starter: Tender stem broccoli and buffalo • Starter: Salt cod with egg yolk dressing and mozzarella salad with a sherry vinaigrette bruschetta • Intermediate: Chicken roasted with wheat, • Main: Navarin Osso Buco – Braised Lamb shameji mushrooms, sweet corn and fargo rogout, Oso Bucco with mustard mashed potato, cream wild mushroom purée and chicken jus poached leeks, green beans, Moroccan-spiced • Main: Chalmar beef tenderloin, bone marrow lamb sauce croquettes, roast carrot purée, braised pearl • Pre-dessert: shot glass key lemon pie onions, rabbit bolognaise and Madeira jus • Dessert: Lemon slice, mango gel and pineapple • Pre-dessert: Ice cream ball with fruit and nut biscotti mousse and caramelized pineapple • Dessert: Fridge cheesecake, passion fruit • Cheese selection: South African cheeseboard macaroon and lemon cremeux with pickles and preserves • Cheese selection: South African cheeseboard Selection of fine teas and coffee with pickles and preserves OPTION THREE OPTION TWO Selection of fine teas and coffee Bread baskets – two homemade breads, grissini sticks Bread baskets – two homemade breads, grissini sticks and lavash served per table with farm butter OPTION TWO and lavash served per table with farm butter • Amuse-bouche: Tomato textures with aji Bread baskets; two homemade breads, grissini sticks • Amuse-bouche: Salmon sashimi, jalapeño, mayonnaise and cilantro dressing and lavash served per table with farm butter herbs, sesame • Starter: Roast chicken consommé, prosciutto • Amuse-bouche: Chicken velouté with toasted • Starter: Ravioli of suckling pig, sweet and sour wrapped stuffed chicken wing, oyster brioche, chopped truffle and bavarois dressing mushrooms and edamame • Starter: Seared kingklip with variations of • Intermediate: Confit chicken ballontine, black • Main: Pork belly baked in salt with apple gel, crayfish and garlic pudding and jus gras lentil du puy, braised pearl onions, pomme • Intermediate: Ham hock, potato and foie gras fondant and jus of thyme • Main: Pan-roasted Sea bass, hand rolled terrine, sauce gribiche, toasted brioche macaroni, pesto, mussel ratatouille and shellfish • Pre-dessert: Berry gelee and yogurt mousse in • Main: Confit Karoo lamb neck, sweet potato essence shot glass textures, roast baby carrots, apple crumble, sheep’s • Pre-dessert: Triple choc mousse in glass • Dessert: Chocolate and lemon cake, pistachio milk yoghurt and Navarin jus gel, passion fruit cremeux • Dessert: Dulce and chocolate tart • Pre-dessert: Caramel Panna cotta and coffee sponge • Cheese selection: South African cheeseboard • Cheese selection: South African cheeseboard • Dessert: Strawberry fridge cheesecake, with pickles and preserves with pickles and preserves raspberry macaroon, crème cheese mousse, Selection of fine teas and coffee Selection of fine teas and coffee berry gel croquant meringue • Cheese selection: South African cheeseboard with pickles and preserves Selection of fine teas and coffee
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 13 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
PLATED SET MENUS 3/3
PLATED PREMIUM SET MENU PLATED GOURMET SET MENU R1250 PER PERSON R1750 PER PERSON
OPTION THREE OPTION ONE OPTION TWO
Bread baskets; two homemade breads, grissini sticks Bread baskets; three homemade breads, Bread baskets; three homemade breads, grissini and lavash served per table with farm butter grissini sticks and lavash served per table sticks and lavash served per table with farm butter • Amuse-bouche: Celeriac and pear velouté, with farm butter • Amuse-bouche: Sticky Asian pork bun smoked lamb and Scotch eggs • Amuse-bouche: Salt and pepper squid with • Starter: Miso and truffle soup with foie gras • Sttarter: House-smoked salmon trout, confit red anticucho • Intermediate: Yellowfin tuna tataki with paper potato, avocado and asparagus velouté • Starter: Scottish langoustine, saffron linguine, salad and jalapeño dressing • Intermediate: Chalmar beef carpaccio, yolk, cauliflower and truffle velouté, oscietra caviar • Main: Pan-seared sea bass wilted baby spinach, horseradish mayonnaise, bone marrow, chilli, • Intermediate: Valley farm duck tataki with linguine, squid ink paint, West Coast mussel pesto, confit tomato, capers and Parmesan ponzu dressing with wasabi salsa persillade, Bouillabaisse froth • Main: Slow-cooked chicken, Pak choi, wild • Main: Burgundy poached chalmar fillet, • Pre-dessert: Lemon posset in whisky glass with mushroom, crispy chicken skin, mussel and braised short rib, oxtail ravioli, pomme caramelized lemon zest and shortbread biscuit bread velouté purée, baby leeks, braised pearl onions and • Dessert: Large berry macaroon and crème • Pre-dessert: Passion fruit cremeus, mango gel perigourdine jus cheese mousse coconut meringue in glass • Pre-dessert: Apple sorbet with calavados and • Cheese selection: South African cheeseboard • Dessert: Roasted strawberry, crème fraîche, apple gelée with pickles and preserves pistachio syrup, strawberry cloud, raspberry gel • Dessert: Chocolate fondue Selection of petit fours with fine teas and coffee • Cheese selection: South African cheeseboard with • Cheese selection: South African cheeseboard pickles and preserves with pickles and preserves OPTION THREE
Selection of fine teas and coffee Selection of petit fours with fine teas and coffee Bread baskets; three homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: Tomato consommé gel, antequera foam, shrimp sashimi • Starter: Grilled sea trout with fried spinach and spicy sour sauce • Intermediate: Crispy old spot Gloucester pork belly with spicy miso • Main: Karoo lamb loin, confit garlic, pomme fondant, aubergine caviar, spicy tomato ratatouille, cauliflower purée, olive and caper jus • Pre-dessert: Berry mousse, vanilla crunch crumble and meringue • Dessert: Hazelnut pannacotta, chocolate mousse, poached pear, hazelnut crumble, sorbet • Cheese selection: South African cheeseboard with pickles and preserves Selection of petit fours with fine teas and coffee
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 14 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
VEGETARIAN SET MENU 1/2
CLASSIC VEGETARIAN DELUXE VEGETARIAN SET MENU SET MENU R550 PER PERSON R850 PER PERSON
Bread baskets; two homemade breads, grissini Bread baskets; two homemade breads, grissini sticks sticks and lavash served per table with farm butter and lavash served per table with farm butter • Starter: Picked butternut, field mushroom • Amuse-bouche: Coffee cauliflower tomato fondue mousse, citrus-pine nut and parsley dressing • Starter: Hummus with harissa dressing and • Main: Asparagus risotto with broad beans and bruschetta Parmesan froth • Main: Parmesan sable with goat’s cheese • Dessert: Crème brûlée and marinated fruit in a parfait, new season vegetables, truffle (dip bowl or plate) and raspberry crème cheese vinaigrette and Parmesan ice cream mousse • Pre-dessert: Shot glass key lemon pie Selection of fine teas and coffee • Dessert: Lemon slice, mango gel and pineapple mousse and caramelized pineapple • Cheese selection: South African cheeseboard with pickles and preserves Selection of fine teas and coffee
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 15 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
VEGETARIAN SET MENU 2/2
PREMIUM VEGETARIAN GOURMET VEGETARIAN SET MENU SET MENU R1250 PER PERSON R1750 PER PERSON
Bread baskets; two homemade breads, grissini sticks Bread baskets; three homemade breads, grissini and lavash served per table with farm butter sticks and lavash served per table with farm butter • Amuse-bouche: Celeriac and pear velouté, • Amuse-bouche: nitro poached green tea and smoked Brie de Meaux croquette lime mousse • Starter: Heirloom carrot textures, carrot • Starter: Red cabbage gazpacho, pommery and curry crumble grain mustard ice cream • Intermediate: Nitrous tomato and • Intermediate: Black truffle carpaccio with mozzarella salad with tomato consomme ponzu dressing with wasabi salsa • Main: Carpaccio of cauliflower with coffee jelly • Main: Vegetarian pot au feu heart of palm • Pre-dessert: Passion fruit crème, mango gel marrow bone coconut meringue in glass • Pre-dessert: Apple sorbet with calavados and • Dessert: Roasted Strawberry, crème fraîche, apple gelée pistachio syrup, strawberry cloud, raspberry gel • Dessert: Chocolate fondue • Cheese selection: South African cheeseboard • Cheese selection: South African cheeseboard with pickles and preserves with pickles and preserves Selection of fine teas and coffee Selection of petit fours with fine teas and coffee
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 16 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
ISOLA POOLSIDE BARBEQUE 1/2
ROBBEN ISLAND BBQ/BRAAI MENU SOUTH AFRICAN SPIT BRAAI MENU R595 PER PERSON FROM R490 PER PERSON
TO START WHOLE KAROO LAMB R695 PER PERSON
• Build your own salad station cherry tomatoes, gherkins, capers, WHOLE FREE-RANGE CHICKENS; LEMON AND HERB/ Parmesan, olives, cucumber, carrot julienne, croutons, boiled eggs, GARLIC AND PARSLEY OR PERI-PERI R495 PER PERSON coriander, basil, Danish feta, peppadews, beef pastrami, diced ham, pickled red onion, babaganough, hummus, harissa, Greek dressing, WHOLE SUCKLING PORK R590 PER PERSON classic dressing, basil pesto, chilli mayonnaise, buttermilk dressing • Cape Malay butter chicken and pimento screw pasta salad SIDES • Egg mayonnaise and paprika salad • Curry pasta salad • Cape gypsy ham and potato salad with chives, Boerenkaas cheese and • Greek salad confit tomato • Potato salad • Broccoli, Danish feta and bacon salad • Carrot and pineapple salad • Traditional South African braai toasts tomato, onion and cheddar • Indian rice salad • Green bean and burnt onion vinaigrette salad • Coleslaw • Quinoa and chicken mayonnaise salad • Portuguese rolls • The ‘Real Greek’ salad • Flat breads • Garlic bread OFF THE COALS • Roasted baby onions • Lamb kebabs with hummus and flat breads • Roasted baby boilers • Karoo lamb chops with basil pesto and cherry tomatoes • Pickled vegetables • Peri-peri chicken sosaties with lemon herb dipping sauce • Hummus • Jalapeño and cheddar boerewors • Pesto • Lemon and herb chicken thighs with burnt shallots • Harissa mayonnaise • Sticky pork ribs with spring onion and soy dipping sauce • Tahini paste • Honey and sesame glazed pork kassler chops • Babbaganoush • Corn on the cob with coriander, feta and chilli • Peri peri sauce • Baked potatoes with garlic and herb butter • Mushroom, red onion and pepper kebabs DESSERT • Traditional garlic and herb baguettes • Millionaire brownies • Caramel verrine DESSERTS • Sticky toffee pudding, pouring cream • Millionaire Brownies • Seasonal fruit platter, minted syrup • Caramel verrine • Local cheeseboard (selection of 4 cheeses, crackers, dried fruit and preserves) • Sticky toffee pudding, pouring cream • Seasonal fruit platter, minted syrup • Local cheeseboard (selection of 4 cheeses, crackers, dried fruit and preserves)
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 17 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
ISOLA POOLSIDE BARBEQUE 2/2
TABLE MOUNTAIN BBQ/BRAAI MENU R1250 PER PERSON
TO START OFF THE COALS
• Build your own salad station cherry tomatoes, gherkins, capers, • Lamb kebabs with hummus and flat breads Parmesan, olives, cucumber, carrot julienne, croutons, boiled eggs, • Karoo lamb chops with basil pesto and cherry tomatoes coriander, basil, Danish feta, peppadews, beef pastrami, diced ham, • Kingklip pipettes with summer salsa and pickled red onion pickled red onion, babaganough, hummus, harissa, Greek dressing, • Peri-peri chicken sosaties with lemon herb dipping sauce classic dressing, basil pesto, chilli mayonnaise, buttermilk dressing • Lemon and herb parsley prawns with basmati rice • Cape Malay butter chicken and pimento screw pasta salad • West Coast crayfish with lime mayonnaise • Snoek pâté with grissini sticks • Jalapeño and cheddar boerewors • Tuna tetaki with nori and jalapeño dressing • Lemon and herb chicken thighs with burnt shallots • Egg mayonnaise and paprika salad • Sticky pork ribs with spring onion and soy dipping sauce • Smoked Norwegian platters with traditional condiments • Whole Reef fish with ginger Asian broth • Cape Gypsy ham and potato salad with chives, Boerenkaas cheese • Honey and sesame glazed pork kassler chops and confit tomato • Corn on the cob with coriander, feta and chilli • Broccoli, Danish feta and bacon salad • Baked potatoes with garlic and herb butter • Prawn salad with pak choi and seafood dressing • Mushroom, red onion and pepper kebabs • Traditional South African braai toasts tomato, onion and cheddar • Traditional garlic and herb baguettes • Green bean and burnt onion vinaigrette salad • Quinoa and chicken mayonnaise salad DESSERTS • The ‘Real Greek’ salad • Millionaire brownies • Caramel verrine • Sticky toffee pudding, pouring cream • Seasonal fruit platter, minted syrup • Local cheeseboard (selection of 4 cheeses, crackers, dried fruit and preserves)
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 18 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
BUFFET MENUS 1/5
CLASSIC BUFFET MENU SUPERIOR BUFFET MENU R550 PER PERSON R550 PER PERSON
STARTERS STARTERS
• Winter salad with buttermilk dressing • Farmer’s salad with beet vinaigrette • Honey grilled chicken with citrus salad • Steamed mussel salad with basil and green • Cobb salad – Parma ham, cos lettuce, boiled chilli Nahm Jim eggs, watercress, tomatoes, avocado, chicken • Sautéed crab with avocado, grapefruit, and and blue cheese dressing herb salad • Prawn salad – baby spinach, toasted pine nuts, • Guatemalan composed salad (fiambre) candied lemon, Boerenkaas cheese, chickpeas • Salata khadra mafruma (basic minced salad) and bacon vinaigrette with Lebanese breads
MAIN COURSE MAIN COURSE
• Grilled line fish medallions, roast bell peppers, • Padang style chicken curry (Gulai Ayam) pak choi, coriander and Moroccan-spiced jus • Baby boilers, Danish feta, tomato confit, • Peppercorn-crusted short beef ribs with calamata olives and watercress lemon, olives, and radishes • Crispy roast pork belly, garlic and parsley, • Enchiladas de chile ajo (oaxacan red chilli caramelized apples and calvados jus enchiladas) • Traditional line fish medallions en persillade, • Lamb, potato and lentil curry, saffron rice, braised pak choi, sauce Americaine poppadum’s and sambals • Thai coconut fish curry with rice pilaf and • Sweet potato wedges with cream cheese, traditional sambals chives and la peperonata • Steamed broccoli with mustard butter, pine • Fingerling potatoes with fine herbs nuts and roast peppers
SWEETS SWEETS
• Cocktail milk tart • Red velvet cake • Koeksisters • Religieuse cocktail • Black forest cake • Macaroons • Malva pudding with crème anglaise • Moka baked cheesecake • Fresh fruit • Chocolate and berry cremeux slices
MENU PRICE IS INCLUSIVE OF 15% VAT +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 19 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
BUFFET MENUS 2/5
DELUXE BUFFET MENU PREMIUM BUFFET MENU GOURMET BUFFET MENU R550 PER PERSON R550 PER PERSON R550 PER PERSON
STARTERS STARTERS STARTERS
• Puntarelle salad with capers and anchovies • Classic niçoise salad with fresh tuna with • ‘Pow wow’ Cajun crawfish salad • Spicy lamb kebabs with naan breads and lemon dressing • Pesto potato salad with mustard seed and leek curry mayonnaise • Mango and shrimp salad with shallot dressing vinaigrette • Green bean salad with red onion and • Jerusalem artichoke and Swiss chard tarts • New-style Jersey fattoush salad Parmesan • Cucumber and poppy seed salad with black • Grilled Romaine lettuce salad with blue • Classic fatoush salad with spiced Moroccan pepper dressing cheese and bacon • Sardines stuffed with bulgur wheat, currants • Char-grilled asparagus with courgettes and • Green bean and peach salad and pistachios halloumi cheese MAIN COURSE MAIN COURSE MAIN COURSE • Dashi-Braised chicken with root vegetables • Millionaires chicken with charred onion and • Hake fillets en persillade with carrots edamame, • Slow-roasted sirloin steaks with herb sauce baby beets asparagus with coconut and chilli sauce (bistecca con salsa delle erbe) • Pan-seared kingklip with lemon caper butter • Chicken mar I muntanya ; chicken with • Paella with chorizo, chicken, and shrimp sauce and charred cauliflower shrimp, mussels, piquillo peppers and chorizo (Paella mixta) • Curried lamb riblets with roast peppers and • Sichuan style hot and sour eggplant with egg • Costillas adobadas (Mexican pork spare-ribs) pickled aubergine fried rice with spicy miso salsa • Roast potatoes and Jerusalem artichokes with • Roast suckling pork rack with blackberries, • Indian aloo sang potatoes lemon and sage baby leeks and mustard sauce • Cauliflower with saffron, pepper flakes, plenty • Coconut rice with herbs, dates and cashew nuts • Mediterranean roast vegetables with jalapeño of parsley and pasta • Moroccan lamb tagine with carrots, chickpeas, dressing coriander and dried miso • Korean Jjimdak with chicken, noodles, SWEETS potatoes, carrots, onions • Glazed lemon tart cocktail SWEETS SWEETS • Honey panna cotta and marinated berry fruit • Triple chocolate brownie • Baked American cheesecake • Pecan nut pie • Caramel éclair • Finger size carrot cake • Chocolate slice • Soft toffee • Fruit skewer • Passion fruit cheesecake • Banana cupcakes • Lemon meringue tartlets • French apple tart • Peanut butter cook sandwiches
MENU PRICE IS INCLUSIVE OF 15% VAT +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 20 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
BUFFET MENUS 3/5
HALAAL BUFFET MENU 01 R425 PER PERSON
THE BEGINNING THE MAIN EVENT
• Seafood salad • Tempura battered hake with tartar sauce • Marinated Greek falad • Peri-peri chicken • Beef Frikkadel, garlic yoghurt and corn • Chicken and prawn curry with steamed basmati rice • Classic capresse salad with basil pesto • Roasted root vegetables • Poached prawns, roasted peaches, Brie cheese with light citrus • Honey-glazed sweet potato dressing • Roasted cajun potatoes • Traditional pickled fish with apricot jam • Mutton Biryani with traditional onon and tomato salsa • Watermelon, feta and mint with honey glaze • Seafood penne pasta • Beetroot and apple salad • Waldorf salad CARVERY
• Mustard and pepper crusted beef sirloin BUILD YOUR OWN SALAD • Roast leg of lamb • Mixed salad leaves, red onion, tomato, cucumber, pickled onion, • Whole-roasted chicken feta, pumpkin seeds, cocktail gherkins, peppadew, olives, capers, • Yorkshire pudding marinated chickpeas • Beef gravy • Wholegrain mustard and honey dressing, classic dressing, balsamic • Lamb gravy dressing • Honey mustard sauce • Soup of the day • Butternut and coconut soup CONDIMENTS
HOT DISH • Pickled mango atchar, tomato and onion salsa, • Poppadums and cucumber riata, toasted coconut • Smoked haddock and fennel pie • Selection of mustard, mint sauce, creamed horseradish • Sticky chicken lollipops with sweet chilli sauce
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 21 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
BUFFET MENUS 4/5
HALAAL BUFFET MENU 02 R425 PER PERSON
THE BEGINNING THE MAIN EVENT
• Grilled chicken, butternut, feta, pumpkin seeds and citrus dressing • Seafood hot pot • Smoked snoek pâté • Chicken and brown mushroom stew with pearl onions with fragrant rice • Beef frikkadel, garlic yoghurt and corn. • Honey-roasted root veggies • Baby potato salad, baby fennel and spring onion • Grilled corn on the cob • Grilled veggies, couscous, pistachio nuts and raisin salad • BBQ beef short rib • Norwegian salmon gravalax with horseradish cream, capers and • Pan-seared kingklip with lemon butter cream cocktail gherkins • Lemon and herb chicken drumsticks • House smoked chicken, dried apricot, red onion with a light pepper dew mayo • Mediterranean vegetable penne pasta • Poached seafood with confit fennel salad • Rosemary roasted baby potatoes • Marinated Greek salad CARVERY BUILD YOUR OWN SALAD • Mustard and pepper crusted beef sirloin • Mixed salad leaves, red onion, tomato, cucumber, pickled onion, • Roast leg of lamb feta, pumpkin seeds, cocktail gherkins, peppadew, olives, capers, • Whole roasted chicken marinated chickpeas • Yorkshire pudding • Wholegrain mustard and honey dressing, classic dressing, balsamic • Beef gravy dressing • Lamb gravy • Soup of the day • Honey mustard sauce • Truffle leek and potato
CONDIMENTS HOT DISH • Pickled mango atchar, tomato and onion salsa, • Three cheese Arinchini with tomato chutney • Poppadums and cucumber riata, toasted coconut • Steak and kidney pie • Selection of mustard, mint sauce, creamed horseradish
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 22 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
BUFFET MENUS 5/5
HALAAL BUFFET MENU 03 R425 PER PERSON
THE BEGINNING THE MAIN EVENT
• Mixed bean salad with semi dried tomato • BBQ chicken wings • Grilled chicken, spring onion, baby corn, grilled peppers, feta and • Grilled hake with thai curry sauce yoghurt mayo dressing • Roast butternut, sweet potato, sesame seeds with honey glaze • Traditional pickled fish with apricot jam • Beef curry with savoury basmati rice • Smoked salmon mousse with crackers/lavash • Chicken and prawn penne pasta • Orzo with crispy macon, toasted pecan nuts, blue cheese and honey- • Garam masala roasted potatoes balsamic dressing • Lamb knuckle stew with pearl onions • House-smoked chicken, avo, strawberry, feta cheese, baby spinach • Maple roasted root veggies with toasted sesame seeds and classic dressing • Cauliflower and broccoli bake • Baby potatoes with honey mustard dressing • Grilled veggies , raisin and pistachio nut on a couscous salad CARVERY
BUILD YOUR OWN SALAD • Mustard and pepper crusted beef sirloin • Roast leg of lamb • Mixed salad leaves, red onion, tomato, cucumber, pickled onion, • Whole-roasted chicken feta, pumpkin seeds, cocktail gherkins, peppadews, olives, capers, • Yorkshire pudding marinated chickpeas • Madjool date sauce • Wholegrain mustard and honey dressing, classic dressing, balsamic dressing • Lamb gravy • Soup of the day • Honey mustard sauce • Roasted tomato and pepper CONDIMENTS
HOT DISH • Pickled mango atchar, tomato and onion salsa,
• Crispy fish cakes with tartar sauce • Poppadums and cucumber riata, toasted coconut • Creany peri-peri chicken livers • Selection of mustard, mint sauce, creamed horseradish
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 23 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
FINGER FORK LUNCH BUFFET 1/2
CLASSIC FINGER FORK MENU SUPERIOR FINGER FORK MENU R550 PER PERSON R550 PER PERSON
STARTERS STARTERS
• Sous-vide chicken breast en-croute with niçoise garnish • Salt and pepper calamari skewers with miso anticucho sauce • Fried West Coast mussel po’boy, gremolata and curry mayonnaise • Lemon and lime chicken skewers with Indonesian peanut sauce • Steak ciabatta with hummus, roast red peppers, fresh tomato and • Potted avocado and crab with compressed cucumber, chilli and scallion rocket • Crispy Gloucester spot pork belly with soy, chilli and garlic sauce • Peruvian butifara – pork belly, red onion, mint, tomato and red • Mackerel shio-yaki and vegetable salad toasts anticucho on butter bread • Individual broccoli, bacon and feta salads with sherry vinaigrettes MAIN COURSE
• Hake, onion and lemon and herb croquettes with garlic chilli mayonnaise MAIN COURSE and jalapeño salsa • Homemade fish frikkadels with aji amarillo mayonnaise and burnt • General Tso’s chicken winglets with fried halloumi and wasabi sauce lemons • Provençal vegetable pot stickers with tomato textures and cilantro dressing • Curried beef mince taquitos, matsuhisa salsa and Bulgarian yoghurt • Pan-seared line fish medallions, radish, asparagus, lemon grass and • Tandoori chicken thigh skewers with chapatti and cucumber riata vanilla velouté • Lemon roasted lamb ribs with braised lamb breast with harissa and • Kushiyaki (beef, chicken and hearts of palm) with sisho chimichurri and mint yoghurt anticucho • Sesame crusted braised beef short ribs with spring onion SWEETS SWEETS • Red velvet cake • Chocolate mousse cake • Strawberry tart • Paradiso cake • Pecan tart • Cocktail religieuse • Financier • Lemon meringue tart
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 24 LUNCH AND DINNER
Plated Set Menus CANAPÉS AND BOWL FOODS Vegetarian Set Menus DAY CONFERENCE PACKAGES Isola Poolside Barbeque SPECIALITY MENU’S AND ACTIVITIES Buffet Menus Finger Fork Lunch Buffet BEVERAGES
FINGER FORK LUNCH BUFFET
FINGER FORK MENU 01 FINGER FORK MENU 02 FINGER FORK MENU 03 R550 PER PERSON R550 PER PERSON R550 PER PERSON
STARTERS STARTERS STARTERS
• Salt and pepper chicken with jalapeño salsa • Aubergine, prosciutto, onion and tomato en • Brandade of salt cod with roasted pepper and • Yellowfin tuna tataki with translucent pissaladiere French beans vegetable salad and shallot vinaigrette • Toasted ciabatta with hummus, caponata, • Prosciutto wrapped chicken and leek terrine • Individual chicken Caesar salads en croute rocket and Italian sausage with piccalilli and mini brioche buns • Vegetable tempura skewers with chilli mayo, • Coronation Elgin chicken, coriander, aji • Maine prawn and calamari salad on new-style soy and sesame ponzu Amarillo mayonnaise on health rolls England bread • Sticky Shanghai pork sticks with soy, ginger • Ploughman’s platters; chicken liver parfait, • Pan Bagnat – tuna and provençal vegetable rolls and honey dressing red onion confit, gherkins, pickled vegetables, • Tex Mex BBQ flat iron steak wraps with fire cheese and French baguette salsa and onion textures MAIN COURSE • Mexican fish wraps with low fat avocado tartar and lemon MAIN COURSE • Hake tempura with Asian coleslaw and Thai vinaigrette • Panko-crusted Kessler chops with sweet- sour MAIN COURSE • Millionaires slow-cooked chicken with mussel honey and wholegrain mustard and bread sauce • Sweet chilli pork ribs with black bean sauce • Meatball madness – Italian meatballs with • Crispy pork belly ‘siu yuk’, apple and vanilla, • Honey and lavender eisbein panini with homemade spicy tomato and basil scallion and calvados jus sauerkraut and ballpark mayonnaise • Crispy grit cakes with prego sauce, caponata • Vegetarian burgers; halloumi, tomato, dried • Cape Malay spiced chickpea and potato stuffed and crispy basil miso, cucumber, Emmanthal vetkoek with pickled onion and sambals • Braised beef short rib, pancetta and pearl • Pappa rellena (pork and beef croquets) served • Beer braised beef brisket wraps with red onions, red wine jus with salsa criolla and pak choi cabbage slaw • The ultimate coronation chicken pies • Homemade chicken, leek and ham pies SWEETS SWEETS SWEETS • Chocolate profiteroles • Dulcey lingo • Seasonal fruit tart • Mocha baked cheesecake • French pâté de fruit • Cupcake • Chocolate opera • Paradisio cake • Chocolate truffle • Pecan tart • Ferrero cupcake • Fresh berry tart
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 25 LUNCH AND DINNER CANAPÉS AND BOWL FOOD Canapé Menu Selector DAY CONFERENCE PACKAGES Halaal Canapé Menu Selector SPECIALITY MENU’S AND ACTIVITIES Bowl Food Selector Dry/Quick Snacks BEVERAGES
CANAPÉ MENU SELECTOR 1/2
Choice of four Items R250 per person Choice of six Items R340 per person Choice of ten Items R450 per person Choice of five Items R285 per Person Choice of eight Items R380 per person Choice of twelve Items R580 per person
TWO PIECES ARE PREPARED PER ITEM CHOSEN (i.e. if you choose five items – ten bites of food will be prepared per person)
VEGETARIAN SELECTION MEAT SELECTION FISH SELECTION
Truffle goats cheese parfait en croute with Confit lamb neck, cauliflower, confit tomato and Yellowtail sashimi, garlic essence, chilli, soy and lime strawberry red anticucho Crispy chips with salmon and spicy miso Pan con tomato: tomato, bruschetta, basil and garlic Seared cumin lamb loin, garlic nugget, zucchini tempura, tomato flower West Coast mussels with Matsuhisa salsa Blue cheese and tomato three ways vol au vent; smoked, macerated and fondue Braised shin of veal, pea purée and Spanish Almond and citrus tiger prawn gambas, spicy chorizo jalapeño dressing Smoked tofu with white miso, tomato and basil Seared chalmar beef fillet, shallot essence, salsa Rock shrimp tempura with wasabi mayonnaise Pumpkin with a twist spicy sisho salsa de ricotta, fried onion and soy
Provençal ratatouille pot stickers with pistou sauce Confit pork belly with spicy salsa and avocado purée Sweet shrimp tartar with caviar
Pickled cucumber and daikon maki rolls Thai beef skewers with garlic, chilli and soy Brandade of hake, Marie Rose and shocked fennel vinaigrette Porcini mousse, butternut and citrus Kynsna oysters, ponzu and mint, cucumber Seared sirloin lollipops with spicy miso and salt spaghetti Vegetable crudités tempura with spicy jalapeño mayo and pepper garlic Fried crab sushi roll with chilli mayo and daikon Braised lamb shank and mint roulade, tomato Yellowfin tuna lollipops with aji amarello flower, garlic purée mayonnaise Chalmar beef tataki, garlic chip, spring onion, tosa zu sauce
Salt and pepper squid, confit pork belly and aioli
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 26 LUNCH AND DINNER CANAPÉS AND BOWL FOOD Canapé Menu Selector DAY CONFERENCE PACKAGES Halaal Canapé Menu Selector SPECIALITY MENU’S AND ACTIVITIES Bowl Food Selector Dry/Quick Snacks BEVERAGES
CANAPÉ MENU SELECTOR 2/2
Choice of four Items R250 per person Choice of six Items R340 per person Choice of ten Items R450 per person Choice of five Items R285 per Person Choice of eight Items R380 per person Choice of twelve Items R580 per person
TWO PIECES ARE PREPARED PER ITEM CHOSEN (i.e. if you choose five items – ten bites of food will be prepared per person)
POULTRY AND GAME SELECTION PLATINUM SELECTION SWEET SELECTION
Confit duck leg pâté, caramelized cauliflower, Wagyu beef tataki with pickled Asian root Chocolate truffle roast erenji, sauce diablo vegetables Cocktail macaroon Chicken liver parfait with fig and port chutney on Foie gras bouidan with hazelnut nut praline Pate de fruit toasted baguette Seared Canadian scallops with Japanese vegetable Cocktail profiterole Rabbit ballontine with spiced pumpkin jus and salsa prawn Foie gras terrine with scallop ceviche Cocktail straw tart Bbq soy chicken wing lollipop, blue cheese and Sea bass and truffle rolls with miso mayonnaise Cocktail lemon tart yoghurt dip Miso and foie gras velouté with truffle Cocktail choc cake mousse Citrus cured duck breast, truffle mayonnaise and spring onion Foie gras with mustard miso and pumpkin chips Cocktail carrot cake
Valley duck tataki with leek, fire wasabi salsa and Alaskan crab with sumac mayonnaise and truffle Cocktail pear tart coriander Crayfish roulade with Oscietra caviar Cocktail lemon and chocolate cremeux cake Spicy quail tempura with red anticucho sauce Wagyu sirloin lollipops with miso and red Buttermilk fried chicken, blue cheese and chilli, anticucho popcorn powder
Springbok sashimi tempura roll with yuzu miso sauce
Chicken ballontine, mushroom duxelle, mushroom crisp and chicken skin
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 27 LUNCH AND DINNER CANAPÉS AND BOWL FOOD Canapé Menu Selector DAY CONFERENCE PACKAGES Halaal Canapé Menu Selector SPECIALITY MENU’S AND ACTIVITIES Bowl Food Selector Dry/Quick Snacks BEVERAGES
HALAAL CANAPÉ MENU SELECTOR
PRICE Mini salmon and cream cheese bagel R 60
Macon, tomato, emmental cheese, sweet chili sauce and baby leaves in a mini tortilla wrap R 60
Smoked snoek pate on Bellini’s R 60
Salmon and cream cheese sandwiches R 60
Mini sausage rolls R 60
Prawn and cheese spring rolls R 60
Traditional chicken samosa R 60
Chicken empanadas R 60
Mini beef pies R 60
Mini pizzas R 60
Traditional Cape Malay bollas R 60
Koeksisters R 55
Macaroons R 55
White slice R 55
Brownies R 55
Chocolate tart R 55
Nougat R 55
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 28 LUNCH AND DINNER CANAPÉS AND BOWL FOOD Canapé Menu Selector DAY CONFERENCE PACKAGES Halaal Canapé Menu Selector SPECIALITY MENU’S AND ACTIVITIES Bowl Food Selector Dry/Quick Snacks BEVERAGES
BOWL FOOD SELECTION
COLD BOWL SELECTION alfalfa, mixed cress, pumpkin seeds in a thick • Truffle and wild mushroom risotto with French dressing shavings of grana padano, truffle oil and R55 PER BOWL • Asian marinated chicken rice paper roll, with a cracked black pepper julienne of red pepper, cucumber, bean sprouts, • Mushroom ravioli with butter and sage, topped • Thai marinated salmon on a bed of wild rice coriander and mint with deep fried sage and grana padano shavings with a coriander, yoghurt and mint dressing • Fresh tuna, avocado, carrot, basil and mint • Homemade pumpkin ravioli with a sage butter • Seared tuna on an Asian slaw salad with a peanut wrapped in rice paper rolls served with a sweet and toasted pine nuts and tamarind dressing spicy dipping sauce • Risotto of asparagus, broad beans, fresh peas • Ampersand posh prawn cocktail with slivers of • Super food rice paper roll; baby spinach, with with fresh mint, basil finished off with lemon cucumber, cherry tomatoes and a touch of lemon a julienne of carrot, fennel, green beans, pea and grana padano shavings juice shoots, mung beans and alfalfa sprouts served • Hot smoked salmon, pea purée, lobster oil and • Seared tuna niçoise salad with quail eggs and with sweet dipping sauce lemon dressing green beans • Crispy duck rice paper roll with iceberg, julienne • Squid and chorizo salad with chick pea salad • Poached salmon with dill marinated ribbons of cucumber and spring onion served with hoisin dip cucumber salad served with a lemon mayonnaise • Thai marinated tiger prawn salad DESSERT BOWL SELECTION • Smoked trout, baby potato and avocado salad WARM BOWL SELECTION with a horseradish mayonnaise R55 PER BOWL • Rare roasted beef with char grilled artichokes, R75 PER BOWL roasted red pepper and balsamic shallots on a • Sticky toffee pudding with toffee sauce and bed of rocket drizzled with truffle oil • Stir fried chicken with baby bok choy, oyster clotted cream mushrooms and soy • Thai style beef with coriander, mint, lime and • Plum trifle verrines peanut salad • Mini chicken, mushroom and leek pies • Cranberry and candied orange Eton Mess • Fried mustard and rosemary chicken served on • Lamb tagine with a char grilled vegetable couscous • Chocolate and hazelnut mousse with lemon a potato, rocket and parsley salad with a sweet • Tiny lamb cutlets with a minted pesto mash crumble and mini marshmallows mustard dressing and redcurrant sauce • English rhubarb and vanilla panna cotta with • Char-grilled chicken, spinach, avocado, crouton • Kashmiri lamb on a saffron and cardamom pilaf rhubarb crisp and almond shortbread and crispy bacon salad • Cannon of lamb with a cassoulet of beans • Sticky toffee pudding with butter Scotch ice • Smoked chicken, fresh mango, avocado and with a sun dried tomato pesto cream rocket salad with a mint and yoghurt dressing • Slow cooked pork belly with creamy mustard • Limoncello curd mousse pistachio biscotti • Baby mozzarella and plum tomatoes with mash, caramelised apples and thyme jus • Chocolate torte squares with chestnut and homemade pesto, a balsamic and olive oil • Baby sausage and colcannon mash with shallot espresso mascarpone dressing gravy • Autumn fruit crumble anglaise • Rocket, mint and buffalo mozzarella with oven • Baby shepherd’s pies • Tipsy cake with custard roasted cherry plum tomatoes and oven dried • Scallop, chorizo and potato pie prosciutto • Thai green chicken curry with sticky rice, • Char-grilled chicken Caesar salad with a chilli and ginger homemade dressing • Thai red prawn curry and sticky coconut rice • Traditional Caesar salad with a homemade • Beer battered pollock and chips served with a dressing minted pea purée • Super food salad, quinoa, spinach, roasted butternut squash, beetroot, mung beans,
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 29 LUNCH AND DINNER CANAPÉS AND BOWL FOOD Canapé Menu Selector DAY CONFERENCE PACKAGES Halaal Canapé Menu Selector SPECIALITY MENU’S AND ACTIVITIES Bowl Food Selector Dry/Quick Snacks BEVERAGES
DRY/QUICK SNACKS
Minimum of 3 varieties to be chosen Minimum of 10 people to be catered from Price and portion quoted is on a per person basis this menu
AMOUNT PRICE Basil pesto pin-wheels 3 R 27
Beef biltong 90g R 65
Crispy corn 60g R 25
Dried fruit 90g R 30
Flavoured pretzels 90g R 30
Fruit skewers 3 R 35
Homemade wrapped soft toffees 3 R 35
Marinated olives 90g R 30
Mini savoury muffins 3 R 28
Nacho chips and salsa 100g R 30
Oatmeal crunchies 3 R 25
Parmesan cheese sticks 3 R 25
Potato crisps 90g R 25
Salted popcorn 90g R 25
Salted roasted nuts 90g R 40
Spicy crackles 95g R 25
Spicy roasted nuts 90g R 45
Traditional koeksisters 2 R 25
Trail mix 90g R 28
Vegetable crudités with blue cheese dip 90g R 28
Wasabi peas 90g R 28
MENU PRICE IS INCLUSIVE OF 15% VAT +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 30 LUNCH AND DINNER Day Conference Package Enhance Your Break CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Finger Fork Menu SPECIALITY MENU’S AND ACTIVITIES Buffet Menu Reuben’s Lunch Set Menu BEVERAGES
DAY CONFERENCE PACKAGE 1/4
FULL DAY HALF DAY CONFERENCE ALL CONFERENCE PACKAGES CONFERENCE PACKAGES PACKAGES INCLUDING LUNCH INCLUDE THE FOLLOWING: • Arrival and mid-morning or mid- BRONZE PACKAGE BRONZE PACKAGE afternoon tea, coffee and choice of assorted R645 PER PERSON R590 PER PERSON refreshments. SILVER PACKAGE SILVER PACKAGE • Standing buffet in the banqueting area R695 PER PERSON R640 PER PERSON • Seated two or three course lunch in Reuben’s restaurant GOLD PACKAGE GOLD PACKAGE • Dedicated Groups and Events account R780 PER PERSON R725 PER PERSON manager PLATINUM PACKAGE PLATINUM PACKAGE • Parking arranged at V&A Waterfront R925 PER PERSON R870 PER PERSON Portswood for all delegates • Venue hire of the chosen venue based on guaranteed minimum attendees • Venue butler at your disposal – applicable in HALF DAY CONFERENCE Marina Room and Business Room PACKAGES EXCLUDING LUNCH • Registration table • Still and sparkling mineral water BRONZE PACKAGE • In-venue Nespresso coffee station – available R350 PER PERSON in Marina Room and Business Room SILVER PACKAGE • Selection of sweets R400 PER PERSON • Flip chart and markers • Whiteboard and pens GOLD PACKAGE • Conference pens and leather stationary pads R485 PER PERSON • AV-screen and projector – available in Marina PLATINUM PACKAGE Room and Business Room R680 PER PERSON • Complimentary Wi-Fi access
TERMS AND CONDITIONS: MINIMUM NUMBERS APPLY PER VENUE, BEVERAGE CHARGED ON CONSUMPTION. ALL RATES ARE INCLUSIVE OF VAT BUT EXCLUDE 10% SERVICE CHARGE. PRICES ARE VALID UNTIL 30 SEPTEMBER 2018. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 31 LUNCH AND DINNER Day Conference Package Enhance Your Break CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Finger Fork Menu SPECIALITY MENU’S AND ACTIVITIES Buffet Menu Reuben’s Lunch Set Menu BEVERAGES
DAY CONFERENCE PACKAGE 2/4
BRONZE PACKAGE MENU SILVER PACKAGE MENU
ARRIVAL ARRIVAL BREAK (AFTERNOON) BREAK OPTIONS – PLEASE PICK ONE BREAK OPTIONS – PLEASE PICK ONE BREAK OPTIONS – PLEASE PICK ONE
• Option 1 – tea and coffee break, pain au • Option 1 – tea and coffee break, mixed berry • Option 1 – tea and coffee, tuna and caper chocolate, Bircher muesli, potted fruit salad muffins, vegetable frittata, Bircher muesli, sandwiches, roasted sweet potato sandwich with • Option 2 – tea and coffee break, pain au raisin, potted fruit salad Rajas salsa, walnut and coffee tart, oreo biscuit Bircher muesli, potted fruit salad • Option 2 – tea and coffee break, scones with jam • Option 2 – tea and coffee, pimento cheese • Option 3 – tea and coffee break, apple turnover, and cream, BLT croissants, Bircher muesli, potted sandwiches with pickles, pork belly gyros, carrot Bircher muesli, potted fruit salad fruit salad cupcakes, shortbread fingers • Option 4 – tea and coffee break, custard • Option 3 – tea and coffee break, maple and pecan • Option 3 – tea and coffee, buttermilk fried turnover, Bircher muesli, potted fruit salad Danish, leek and feta quiche, Bircher muesli, chicken buns, tuna Provençal sandwiches, black • Option 5 – tea and coffee break, cinnamon potted fruit salad forest cake, and lemon tart scroll, Bircher muesli, potted fruit salad • Option 4 – tea and coffee break, almond • Option 4 – tea and coffee, ham and pineapple croissants, ham and cheese frittata, Bircher muesli, frittata, hummus with vegetable crudité, opera potted fruit salad cake, and cocktail apple crumble BREAK (MORNING) • Option 5 – tea and coffee break, assorted • Option Five – tea and coffee, pork spedies, BREAK OPTIONS – PLEASE PICK ONE doughnuts, bacon and egg butter rolls, Bircher Alabama style chicken sandwiches, pavlova • Option 1 – tea and coffee break, giant peanut muesli, potted fruit salad meringue, marinated fruit slices butter biscuits, finger fork sandwiches • Option 2 – tea and coffee break, lemon curd BREAK (MORNING) tarts, savoury filled croissants BREAK OPTIONS – PLEASE PICK ONE • Option 3 – tea and coffee break, bacon-egg and HP sliders, seasonal fruit platters • Option 1 – tea and coffee break, chicken and aji amarillo mayo buns, goat’s cheese and pesto • Option 4 – tea and coffee break, mixed berry pissaladiere, red velvet finger cake with cream muffins, potato and rosemary flat breads cheese mousse, chocolate profiterole • Option 5 – tea and coffee break, cinnamon • Option 2 – tea and coffee break, ham cheese puffs, quiche Lorraine and tomato croissants, beef pastrami and mustard wraps, crème brûlée tart, oreo biscuit BREAK (AFTERNOON) • Option 3 – tea and coffee break, potato, BREAK OPTIONS – PLEASE PICK ONE bacon and rosemary flat bread, BLT buns, • Option 1 – tea and coffee, Scottish shortbread, filled sandwich meringue, shortbread biscuit triple decker sandwiches, • Option 4 – tea and coffee break, spinach, • Option 2 – tea and coffee, passion fruit tarts, potato and red pepper frittata, triple decker spinach and feta quiche sandwiches, assorted cookies, triple chocolate • Option 3 – tea and coffee, country chicken cake with chocolate mousse pies, fruit skewers with mint syrup • Option 5 – tea and coffee break, Roma egg • Option 4 – tea and coffee, mixed berry buttys, red pepper olive and mozzarella muffins, assorted baguettes pissaladiere, energy bars, cocktail cupcakes • Option 5 – tea and coffee, beef pastrami and sauerkraut buns, rocky road bars
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 32 LUNCH AND DINNER Day Conference Package Enhance Your Break CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Finger Fork Menu SPECIALITY MENU’S AND ACTIVITIES Buffet Menu Reuben’s Lunch Set Menu BEVERAGES
DAY CONFERENCE PACKAGE 3/4 INCLUSIVE REFRESHMENT BREAKS
GOLD PACKAGE MENU
ARRIVAL • Option 3 – tea and coffee break, chicken truffle baked American cheesecake, pannacotta, BREAK OPTIONS – PLEASE PICK ONE and mayo buns, Mexican spiced edamane, mango tart, Paris brest Alsatian bacon and onion tart (tart flambé), • Option 4 – tea and coffee, ricotta and honey • Option 1 – tea and coffee break, grape schiacciata, Acharuli Khachapuri (cheese and egg bread), on rye, crostini di scampi, falafel sandwiches, beef pastrami baguettes, Boshtok pastries, oat and filled sandwich meringue, shortbread biscuit buenos aires steak pizza, walnut and coffee raisin American style cookies, Bircher muesli, potted financier, macaroon, strawberry cocktail tart tart, black forest cake, strawberry tart and fruit salad • Option 4 – tea and coffee break, beef lemon drizzle cake • Option 2 – tea and coffee break, chicken and brisket and picadillo-stuffed empanadas, • Option 5 – tea and coffee, cajun fish salad en bacon sausage rolls, chicken pies with eggplant and pakora (Indian vegetable fritters), Thai croute, chimi burgers, Porto Rican roast port mushroom, strawberries and cream muffins, nut and pork satays, spiced beef flatbread (khima en-croute, parkers BBQ fried chicken wings, seed energy bars, Bircher muesli, potted fruit salad chapati), assorted cookies, chocolate cake with financier, blueberry tart, pear and chocolate • Option 3 – tea and coffee break, chicken Caesar chocolate mousse, lemon meringue, seasonal tart, opera slice wraps, individual smoothie bowls with nuts, fruit tart cappuccino cupcake, fruit skewers, Bircher muesli, • Option 5 – tea and coffee break, baccalà potted fruit salad Mantecato (grilled polenta with dried cod • Option 4 – tea and coffee break, BLT on ciabatta, mousse), parsley and onion salad en croute, chicken satays with Indonesian peanut sauce, triple BLT sliders, swiss onion tart, energy bars, chocolate brownie, homemade apple slice, Bircher cocktail cupcake, chocolate mousse tart, muesli, potted fruit salad berry tart • Option 5 – tea and coffee break, chorizo and thyme rolls, baked rolls filled with Spanish breakfast, mini BREAK (AFTERNOON) milk tart, white chocolate and passion fruit bar, BREAK OPTIONS – PLEASE PICK ONE Bircher muesli, potted fruit salad • Option 1 – tea and coffee, Lexington pulled pork buttys, football sandwiches, negima BREAK (MORNING) yakitori (chicken and scallion skewers with BREAK OPTIONS – PLEASE PICK ONE yakitori sauce), satay udang (shrimp satay), • Option 1 – tea and coffee break, smoked salmon crème brûlée lingo, red velvet cake fingers, and cream cheese bagels, Classic BLT, ham cheese lemon tart, sandwich meringue and tomato croissants, beef pastrami, gherkin and • Option 2 – tea and coffee, parsley and sauerkraut buns, red velvet finger cake, lemon tart, onion salad en croute, ricotta crostini with cherry pistachio cake, Paris brest soppressata, hummus with tahini and toasts, • Option 2 – tea and coffee break, potato, bacon swiss onion tarts, chocolate brownie, apple and rosemary flat bread, Roma egg buttys, triple crumble, French madeleine, chocolate decker sandwiches, ham and pineapple frittatas, profiteroles goats cheese tomato pesto and mozzarella • Option 3 – tea and coffee, ham and pineapple pissaladiere, crème brûlée tart, oreo biscuit, frittatas, sweet and sour eggplant toasts, cocktail religieuse, Rocky road bars chicken flautas with cotjia and salsa rojas, assorted Venetian sandwiches (tramezzini),
MENU PRICE IS INCLUSIVE OF 15% VAT +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 33 LUNCH AND DINNER Day Conference Package Enhance Your Break CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Finger Fork Menu SPECIALITY MENU’S AND ACTIVITIES Buffet Menu Reuben’s Lunch Set Menu BEVERAGES
DAY CONFERENCE PACKAGE 4/4 INCLUSIVE REFRESHMENT BREAKS
PLATINUM PACKAGE MENU
ARRIVAL with pancetta and rosemary), chocolate truffle, BREAK (AFTERNOON) BREAK OPTIONS – PLEASE PICK ONE cocktail religieuse, carrot cake, crème brûlée, BREAK OPTIONS – PLEASE PICK ONE financier, French macaroons • Option 1 – tea and coffee break, leek and feta • Option 1 – tea and coffee, satay lilit (Balinese tuna • Option 2 – tea and coffee break, empanadas quiche, beef pastrami baguettes, chicken and satay), greek fried cheese skewers, Algerian crepes, de carne y queso (ham and cheese harissa sausage rolls, Boshtok pastries, oat and spiced beef flat bread (khima chapatti), japanese empanadas), virginia ham and white cheddar raisin American style cookies, chocolate chip style chicken wings (teba no karaage), Chinese croquettes, broccoli rabe cannellini bean and muffins, Bircher muesli, potted fruit salad barbecued spareribs, chocolate truffle, macaroon, ricotta crostini, smoked salmon with fromage strawberry tart, popsicles, culce tart, financier • Option 2 – tea and coffee break, beef and blanc chives and pickled celery, ricotta crostini spinach sausage rolls, chicken and bacon with black olives, lemon zest, and mint, • Option 2 – tea and coffee, Welsh rarebit toasts, empanada with chimichurri, strawberries chocolate brownie, lemon meringue slice, Paris Persian potato pancakes (kookoo), grilled spot and cream muffins, nut and seed energy bars, brest, opera slice, raspberry tart, lemon slice prawns with finer lime and basil, goats cheese Parisian flan, Bircher muesli, potted fruit salad crostini with fig and olive tapenade, modernist • Option 3 – tea and coffee break, shrimp and latkes, onion and poppy seed bialys, chocolate • Option 3 – tea and coffee break, Kenyan beef rosemary crostini, pan con tomato, Persian mousse cake, macaroon, raspberry tart, bakewell mince chapatti, individual pineapple smoothie potato pancakes (kookoo), onion and poppy tart, crème brûlée lingo, chocolate peppermint tart bowls with berries, spicy chicken baguettes, seed bialys, frittatine di pasta (spaghetti fritters cappuccino cupcake, seasonal fruit skewers, with ham and smoked mozzarella), apple and • Option 3 – tea and coffee, pepita and cilantro granola bar, Bircher muesli, potted fruit salad stilton welsh rarebit bites, French madeleine, pesto, strawberry focaccia with maple balsamic • Option 4 – tea and coffee break, snoek pâté on baked American cheesecake, crème brûlée onions, hortopita (Swiss chard and feta pie) ricotta ciabatta, Marrakesh lamb kebabs with hummus, lingo, popsicles, strawberry tart, macaroons and roasted pepper frittata, beer cheese soup, smoked salmon blinis with caviar, Madeleine’s, pickled fish with butter buns with apricot jam , • Option 4 – tea and coffee break, cavolo nero crème brûlée, berry pannacotta, chocolate triple chocolate brownie, homemade apple slice, and prosciutto bruschetta, sweet and sour profiteroles, mini cake pops, rocky road bars vanilla mousse with granadilla, Bircher muesli, potted meatballs, arancini veneziani (Venetian potted fruit salad rice fritters), toasted pita bread with snoek • Option 4 – tea and coffee, truffle and cream • Option 5 – tea and coffee break, pesto and pate, negima yakitori (chicken and scallion cheese stuffed celery sticks, Maryland crab chicken bruschetta with emmenthal, tomato and skewers with yakitori sauce), chèvre with herbs cakes, Karoo lamb crumbed with salsa verde, bacon quiche with Parmesan, chicken taquitos olive oil and lemon zest en croute, chocolate pissalderies, abruzzo style grape focaccia, with hummus, mini milk tart, white chocolate truffle, pate de fruit, paradiso cake, chocolate gamberi rosmarino (shrimp with pancetta and and passion fruit bar, blueberry and almond brownie, citrus tart, sandwich meringue rosemary) American baked cheesecake, cocktail religieuse, financier, carrot cake, strawberry tart, muffin, Bircher muesli, potted fruit salad • Option 5 – tea and coffee break, artichoke pistachio and cherry cake crostini, cippolini onions with hummus BREAK (MORNING) and crackers, satay udang (shrimp satay), • Option 5 – tea and coffee, pesto calabrese en-croute, soft shell crab tempura with chilli BREAK OPTIONS – PLEASE PICK ONE Malaysian satay ayam, potato dumplings with tamarind chutney, soppressata-tomato, and mayonnaise, lahmacun (flat-bread with lamb • Option 1 – tea and coffee break, shrimp olive pizza, macaroons, dulce crème brûlée and tomatoes), pickled prawn jars, truffle gatsby, and rosemary crostini, creamy mushroom lingo, cake pop, seasonal fruit tart, lemon tart, commanders palace shrimp and tasso henican, and mussel tart, marinated sardine crostini cocktail religieuse lemon meringue slice, paradiso cake, Rocky with salsa verde and fennel, fondi di carciofi road bar, seasonal fruit tart, Ferrero Rocher (bacon-wrapped artichokes), polpette (meat cake, cocktail religieuse croquettes), gamberi al rosmarino (shrimp
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 34 LUNCH AND DINNER Day Conference Package Enhance Your Break CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Finger Fork Menu SPECIALITY MENU’S AND ACTIVITIES Buffet Menu Reuben’s Lunch Set Menu BEVERAGES
ENHANCE YOUR BREAK SELECTION
THE REVIVER BREAK THE MUNCH AND CRUNCH THE GOURMET BREAK (R25 SURCHARGE PER PERSON) (R35 SURCHARGE PER PERSON) (R60 SURCHARGE PER PERSON)
• Spiced giant peanuts • Macadamia nuts • Meaty croissant • Vegetarian frittata • Cashew nuts • Smoked Scottish salmon platter • Savoury frittata • Anchovy toasts • Salmon and cream cheese bagels • Plain yoghurt • Fresh blueberries • Triple decker vegetarian sandwiches • Cape fruit yoghurt • Fresh strawberries • Triple decker meaty sandwiches • Strawberry yoghurt • Fresh gooseberries • Vegetarian baguettes • Diabetic yoghurt • Fruit salad • Meaty baguettes • Bircher muesli • Pickled olives • Cheese platter • Giant Spanish potato omelet • Salted almonds • Oysters; plain • Cape Malay slangetjies • Vegetarian quiche • Oysters; dressed • Pain au chocolat • Savoury quiche • Bacon and egg Turkish bread • Pain au raisin • Seasonal fruit platter • Charcuterie board • Cinnamon scroll • Dried mango • Protein shakes and smoothies • Assorted muffin • Dried apple • Cereal bars • Dried apricots • Maple and pecan Danish • Scones • Chocolate twist • Croissant • Apple Danish • Pain au chocolat • Brioche
THE SAVOURY BREAK (R45 SURCHARGE PER PERSON)
• Bacon, sausage and egg muffin • Vegetarian croissant • Namibian biltong • Namibian droewors • Namibian chilli bites
MENU PRICE IS INCLUSIVE OF 15% VAT +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 35 LUNCH AND DINNER Day Conference Package Enhance Your Break CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Finger Fork Menu SPECIALITY MENU’S AND ACTIVITIES Buffet Menu Reuben’s Lunch Set Menu BEVERAGES
DCP BREAKFAST BUFFET
EUROPEAN BREAKFAST BUFFET R550 PER PERSON
• Poppy seed bagels with smoked Scottish salmon, tomato, rocket, cream cheese and chives • Fresh Stellenbosch strawberries, Danish feta and mint • Smoked mackerel platters with rocket, caramelized limes, rye crackers and horseradish crème • Granola and yoghurt jars with M&M’s and honey comb • Artisanal seasonal fruit platters • Lebanese flat breads with dip and protein selection - hummus, tahini, babaganoush, pesto, chickpeas, pickled red onion, lettuce, roast peppers, roast chicken, beef pastrami and bresaola • Selection of local yoghurts – Cape fruit, plain, strawberry, pineapple and Bulgarian • Health bread selection with a selection of butters • South African charcuterie with pickles, preserves and croutons • Norwegian salmon gravadlax with horseradish crème cheese and rye crackers • Oak-smoked streaky bacon two ways (normal and extra crispy) • Homemade bone marrow hash browns with pickled chilli • Organic beef sausages with spring onion and thyme • Organic pork bangers with chilli and coriander • Selection of fruit smoothie bowls - berry blaze – coconut – nutty crunch • Baked Boston beans with pork sausage and parsley • Char-grilled beef tomatoes with basil pesto • Balsamic roasted button mushrooms with toasted cumin seeds • Creamy scrambled eggs • Toasts and preserves, Danish pastries selection, jugs of assorted fruit juices, tea and coffee
MENU PRICE IS INCLUSIVE OF 15% VAT +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 36 LUNCH AND DINNER Day Conference Package Enhance Your Break CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Finger Fork Menu SPECIALITY MENU’S AND ACTIVITIES Buffet Menu Reuben’s Lunch Set Menu BEVERAGES
DCP FINGER FORK MENU 1/2
FINGER FORK MENU 01 FINGER FORK MENU 02
STARTERS STARTERS
• Sous-vide chicken breast en croute with • Salt and pepper calamari skewers with miso niçoise garnish anticucho sauce • Fried West Coast mussel po’boy, gremolata • Lemon and lime chicken skewers with and curry mayonnaise Indonesian peanut sauce • Steak ciabatta with hummus, roast red • Potted avocado and crab with compressed peppers, fresh tomato and rocket cucumber, chilli and scallion • Peruvian butifara – pork belly, red onion, mint, • Crispy Gloucester spot pork belly with soy, tomato and red anticucho on butter bread chilli and garlic sauce • Individual broccoli, bacon and feta salads with • Mackerel shio-yaki and vegetable salad toasts sherry vinaigrettes MAIN COURSE MAIN COURSE • Hake, onion and lemon and herb croquettes • Homemade fish frikkadels with aji amarillo with garlic chilli mayonnaise and jalapeño mayonnaise and burnt lemons salsa • Curried beef mince taquitos, Matsuhisa salsa • General Tso’s chicken winglets with fried and Bulgarian yoghurt halloumi and wasabi sauce • Tandoori chicken thigh skewers with chapatti • Provençal vegetable pot stickers with tomato and cucumber riata textures and cilantro dressing • Lemon roasted lamb ribs with braised lamb • Pan-seared line fish medallions, radish, breast with harissa and mint yoghurt asparagus, lemon grass and vanilla velouté • Sesame crusted braised beef short ribs with • Kushiyaki (beef, chicken and hearts of palm) spring onion with sisho chimichurri and anticucho
SWEETS SWEETS
• Chocolate mousse cake • Red velvet cake • Paradiso cake • Strawberry tart • Cocktail religieuse • Pecan tart • Lemon meringue tart • Financier
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 37 LUNCH AND DINNER Day Conference Package Enhance Your Break CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Finger Fork Menu SPECIALITY MENU’S AND ACTIVITIES Buffet Menu Reuben’s Lunch Set Menu BEVERAGES
DCP FINGER FORK MENU 2/2
FINGER FORK MENU 03 FINGER FORK MENU 04 FINGER FORK MENU 05
STARTERS STARTERS STARTERS
• Salt and pepper chicken with jalapeño salsa • Aubergine, prosciutto, onion and tomato en • Brandade of salt cod with roasted pepper and • Yellowfin tuna tataki with translucent pissaladiere French beans vegetable salad and shallot vinaigrette • Toasted ciabatta with hummus, caponata, • Prosciutto wrapped chicken and leek terrine • Individual chicken Caesar salads en croute rocket and Italian sausage with piccalilli and mini brioche buns • Vegetable tempura skewers with chilli mayo, • Coronation Elgin chicken, coriander, aji • Maine prawn and calamari salad on New-style soy and sesame ponzu amarillo mayonnaise on health rolls England bread • Sticky shanghai pork sticks with soy, ginger • Ploughman’s platters; chicken liver parfait, • Pan Bagnat – tuna and provencal vegetable and honey dressing red onion confit, gherkins, pickled vegetables, rolls cheese and French baguette • Tex Mex BBQ flat iron steak wraps with fire MAIN COURSE • Mexican fish wraps with low fat avocado tartar salsa and onion textures and lemon • Hake tempura with Asian coleslaw and Thai MAIN COURSE vinaigrette MAIN COURSE • Millionaires slow-cooked chicken with mussel • Panko crusted Kessler chops with sweet- sour and bread sauce • Sweet chilli pork ribs with black bean sauce honey and wholegrain mustard • Crispy pork belly ‘siu yuk’, apple and vanilla, • Honey and lavender eisbein panini with • Meatball madness – Italian meatballs with scallion and calvados jus sauerkraut and ballpark mayonnaise homemade spicy tomato and basil • Vegetarian burgers; halloumi, tomato, dried • Cape Malay spiced chickpea and potato • Crispy grit cakes with prego sauce, caponata miso, cucumber, Emmanthal stuffed Vetkoek with pickled onion and and crispy basil • Pappa rellena (pork and beef croquets) served Sambals • Braised beef short rib, pancetta and pearl with salsa criolla and pak choi • Beer braised beef brisket wraps with red onions, red wine jus cabbage slaw • The ultimate coronation chicken pies SWEETS • Homemade chicken, leek and ham pies SWEETS • Chocolate profiteroles SWEETS • Seasonal fruit tart • Dulcey lingo • Cupcake • Mocha baked cheesecake • French pâté de fruit • Chocolate truffle • Chocolate opera • Paradisio cake • Pecan tart • Ferrero cupcake • Fresh berry tart
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 38 LUNCH AND DINNER Day Conference Package Enhance Your Break CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Finger Fork Menu SPECIALITY MENU’S AND ACTIVITIES Buffet Menu Reuben’s Lunch Set Menu BEVERAGES
DCP BUFFET MENU 1/2 THE BUFFET IS ONLY AVAILABLE FOR 20 GUEST OR MORE
BUFFET MENU 01 BUFFET MENU 02
STARTERS STARTERS
• Winter salad with buttermilk dressing • Farmer’s salad with beet vinaigrette • Honey grilled chicken with citrus salad • Steamed mussel salad with basil and green • Cobb salad – Parma ham, cos lettuce, boiled chilli Nahm Jim eggs, watercress, tomatoes, avocado, chicken • Sautéed crab with avocado, grapefruit, and and blue cheese dressing herb salad • Prawn salad – baby spinach, toasted pine nuts, • Guatemalan composed salad (fiambre) candied lemon, Boerenkaas cheese, chickpeas • Salata khadra mafruma (basic minced salad) and bacon vinaigrette with Lebanese breads
MAIN COURSE MAIN COURSE
• Grilled linefish medallions, roast bell peppers, • Padang style chicken curry (Gulai Ayam) pak choi, coriander and Moroccan spiced jus • Baby boilers, Danish feta, tomato confit, • Peppercorn-crusted short beef ribs with calamata olives and watercress lemon, olives, and radishes • Crispy roast pork belly, garlic and parsley, • Enchiladas de chile ajo (oaxacan red chilli caramelized apples and calvados jus enchiladas) • Traditional linefish medallions en persillade, • Lamb, potato and lentil curry, saffron rice, braised pak choi, sauce Americaine poppadum’s and sambals • Thai coconut fish curry with rice pilaf and • Sweet potato wedges with cream cheese, traditional sambals chives and la peperonata • Steamed broccoli with mustard butter, pine • Fingerling potatoes with fine herbs nuts and roast peppers
SWEETS SWEETS
• Cocktail milk tart • Red velvet cake • Koeksisters • Religieuse cocktail • Black forest cake • Macaroons • Malva pudding with crème anglaise • Moka Baked cheesecake • Fresh fruit • Chocolate and berry cremeux slices
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 39 LUNCH AND DINNER Day Conference Package Enhance Your Break CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Finger Fork Menu SPECIALITY MENU’S AND ACTIVITIES Buffet Menu Reuben’s Lunch Set Menu BEVERAGES
DCP BUFFET MENU 2/2 THE BUFFET IS ONLY AVAILABLE FOR 20 GUEST OR MORE
BUFFET MENU 03 BUFFET MENU 04 BUFFET MENU 05
STARTERS STARTERS STARTERS
• Puntarelle salad with capers and anchovies • Classic niçoise salad with fresh tuna with • ‘Pow wow’ cajun crawfish salad • Spicy lamb kebabs with naan breads and lemon dressing • Pesto potato salad with mustard seed and leek curry mayonnaise • Mango and shrimp salad with shallot dressing vinaigrette • Green bean salad with red onion and • Jerusalem artichoke and Swiss chard tarts • New-style Jersey fattoush salad Parmesan • Cucumber and poppy seed salad with black • Grilled Romaine lettuce salad with blue • Classic fatoush salad with spiced Moroccan pepper dressing cheese and bacon • Sardines stuffed with bulgur wheat, currants • Char grilled asparagus with courgettes and • Green bean and peach salad and pistachios halloumi cheese MAIN COURSE MAIN COURSE MAIN COURSE • Dashi-braised chicken with root vegetables • Millionaires chicken with charred onion and • Hake fillets en persillade with carrots edamame, • Slow-roasted sirloin steaks with herb sauce baby beets asparagus with coconut and chilli sauce (Bistecca con salsa delle erbe) • Pan-seared kingklip with lemon caper butter • Chicken mar I muntanya ; chicken with • Paella with chorizo, chicken, and shrimp sauce and charred cauliflower shrimp, mussels, piquillo peppers and chorizo (Paella mixta) • Curried lamb riblets with roast peppers and • Sichuan-style hot and sour eggplant with egg • Costillas adobadas (Mexican pork spare-ribs) pickled aubergine fried rice with spicy miso salsa • Roast potatoes and Jerusalem artichokes with • Roast suckling pork rack with blackberries, • Indian aloo sang potatoes lemon and sage baby leeks and mustard sauce • Cauliflower with saffron, pepper flakes, plenty • Coconut rice with herbs, dates and cashew nuts • Mediterranean roast vegetables with jalapeño of parsley and pasta • Moroccan lamb tagine with carrots, chickpeas, dressing coriander and dried miso • Korean Jjimdak with chicken, noodles, SWEETS potatoes, carrots, onions • Glazed lemon tart cocktail SWEETS SWEETS • Honey panna cotta and marinated berry fruit • Triple chocolate brownie • Baked American cheesecake • Pecan nut pie • Caramel éclair • Finger size carrot cake • Chocolate slice • Soft toffee • Fruit skewer • Passion fruit cheesecake • Banana cupcakes • Lemon meringue tartlets • French apple tart • Peanut butter cook sandwiches
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 40 LUNCH AND DINNER Day Conference Package Enhance Your Break CANAPÉS AND BOWL FOODS Breakfast Buffet DAY CONFERENCE PACKAGES Finger Fork Menu SPECIALITY MENU’S AND ACTIVITIES Buffet Menu Reuben’s Lunch Set Menu BEVERAGES
REUBEN’S LUNCH SET MENU
Please select one option for starter, main and dessert
STARTERS MAIN COURSE DESSERTS Beef tartare, ponzu cured cucumber, makataan Cured sous vide chicken, roasted prawn, kedgeree Granny smith tarte tatin – vanilla panna cotta, preserve, spicy ketchup, rice, aged cheddar bitterballen apple sorbet, salted caramel, hazelnut sponge
Rocket pesto, Parmesan, mushroom marmalade Butter chicken honey sauce, pineapple and Strawberry shortbread – tonka bean brûlée, avocado salsa textures of strawberry, vanilla shortbread, Mesclun salad with crunchy cashew and pepitas Chantilly Smoked beetroot risotto, gorgonzola crème, Baked mascarpone blue cheese cake, tomato roasted walnut, burnt butter, rainbow beets Sticky toffee pudding – milk chocolate ice cream, chutney chocolate nest, dulce de leche, candied pecans, Linefish of the day, smoked carrot purée, saffron whipped coffee ganache Chilli salted squid, lime mayo, nuoc cham, linguini, mussels, squid, smoked fennel velouté, fragrant salad sundried tomato relish Cape Malay koeksister – spiced caramel schmeer, toasted coconut and lime ice cream, cinnamon Classic Caesar salad, crisp baguette wafers, grana Dry-aged beef – 300g Reuben’s BBQ sauce, crumble, semi preserve pineapple padano, bottarga thick-cut steak chips Choose a selection of ice cream / sorbet – choc- Lamb bobotie samosa, coriander curd, carrot Signature pork belly, sesame crunch pork ribs, mint ice cream, vanilla ice cream, strawberry royale apple-tamarind, sweet potato and banana purée, ice cream, milk chocolate ice cream, coconut pancetta crisp, chilli-ginger caramel and lime ice cream, thyme and raspberry sorbet, strawberry sorbet, apple sorbet
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 41 LUNCH AND DINNER CANAPÉS AND BOWL FOODS Gourmet Wraps and Sandwich Selection DAY CONFERENCE PACKAGES Sail Away Morning and Afternoon Tea Table SPECIALITY MENU’S AND ACTIVITIES Sushi Making Masterclass BEVERAGES
GOURMET WRAPS AND SANDWICH SELECTION
COLD SELECTION PRICE WARM SELECTION PRICE Plum tomato, buffalo mozzarella and basil pesto R 90 Truffle croque-monsieur – gypsy ham, Dijon R 90 ciabatta mustard, truffle cream cheese, German Emmenthal cheese on sour dough Smoked chicken pita – butter lettuce, tomato, R 90 Parmesan, cucumber, roast red pepper, lemon Toasted pastrami, sauerkraut, Dijon mayonnaise, R 90 mayonnaise gherkin on rye
Barbeque pulled pork shoulder, aioli, red onion R 90 Full English – streaky bacon, pork sausage, egg, R 90 and corn salsa on soft roll tomato, mushroom, chilli, mustard, scallion on sour dough Cape gypsy ham, gherkin, American mustard, R 90 pecorino cheese and tomato on mini ciabatta Toasted oak-smoked bacon, gherkin, egg and R 90 cheese sandwiches with spicy mayonnaise on Rare roast beef, gherkin, tomato, onion, wild R 90 ciabatta rocket and mustard mayonnaise on sour dough Chilli beef steak – red onion, gherkin, mozzarella R 95 Vietnamese shrimps on toast, pan con tomato, R 90 cheese, butter lettuce and apricot curry basil, chilli and scallion mayonnaise on mini ciabatta
Open rare roast beef, sauerkraut, pecorino, onion, R 85 Chalmar beef fillet sandwich, boozy onions, R 175 tomato and horseradish coleslaw on baguette onion purée, rocket, roasted red pepper salsa, confit tomato on ciabatta Roast peppers, aubergine, courgette, tomato, R 75 humus and mozzarella cheese on Cape seed Club sandwich – avocado, bacon, egg, tomato, R 125 loaf cucumber, Parmesan, chicken breast, peppadews and Caesar dressing Tuna mayonnaise, crispy bacon, red onion and R 80 rocket ciabatta
Spanish chorizo, chilli, Parmesan, tomato, R 90 cucumber, gherkin, Boerenkaas cheddar roll
Roast chicken breast, apple, Camembert cheese, R 90 mayonnaise and iceberg lettuce on ciabatta
Smoked salmon, red onion, tomato, feta, cream R 115 cheese, iceberg lettuce on poppy seed bagel
Salami, olive, pickled onion, gherkins, Dijon R 85 mustard on baguette
Open West Coast crayfish and tiger prawns R 295 sandwich – Marie Rose, chives, coriander and dill
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 42 LUNCH AND DINNER CANAPÉS AND BOWL FOODS Gourmet Wraps and Sandwich Selection DAY CONFERENCE PACKAGES Sail Away Morning and Afternoon Tea Table SPECIALITY MENU’S AND ACTIVITIES Sushi Making Masterclass BEVERAGES
SAIL AWAY
YACHT CANAPÉ SELECTION CLASSIC YACHT MENU DELUXE YACHT MENU R695 PER PERSON R1250 PER PERSON Any cold items from canapé selector menu at relevant price per amount of items chosen Selection of artisanal breads with flavoured Selection of artisanal breads with flavoured butter butter selection selection
Tuna paninis with shredded tuna tossed in Spicy ahi tuna and avocado poke bowls with ENHANCE YOUR a lemon dressing with capers, peppadews, crispy noodles YACHT SELECTION Parmesan, parsley and roasted peppers R550 PER PERSON Potted prawn Caesar salads Parma ham baguettes with hummus, harissa, Emmenthal cheese, baby leaves, tomato and cucumber Curry marinated West Coast mussels Alaskan crab legs with ponzu dressing R1750/500G Dipping board with a selection of local dips; Selection of oysters dressed three ways Oscietra caviar with blinis and classic garnish snoek pate, guacamole, Romanesco sauce and Nobu sushi selection with traditional Japanese R3000/30G chunky cottage cheese condiments International cheese selection with pickles, Antipasti; balsamic cherry tomatoes, marinated Sea bass escabeche preserves and biscuits Parmesan shards, olives two ways, roast peppers, chicken liver parfait, baby gherkins, pasta salad, Poached Mozambican prawns with garlic aioli marinated artichokes, sliced chorizo sausage and soft tacos petit fours; bite-sized sweet treats with white chocolate dipped strawberries Brie de Meaux cheese with roast garlic and toasted almonds
Petit fours; bite-sized sweet treats with white chocolate dipped strawberries
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 43 LUNCH AND DINNER CANAPÉS AND BOWL FOODS Gourmet Wraps and Sandwich Selection DAY CONFERENCE PACKAGES Sail Away SPECIALITY MENU’S AND ACTIVITIES Morning and Afternoon Tea Table Sushi Making Masterclass BEVERAGES
MORNING AND AFTERNOON TEA TABLE
R350 PER PERSON
SWEET BUFFET SAVOURY BUFFET Olive, cheese and parsley mini quiches
Banana cheesecake Pastrami, Dijon and baby herb leaf cocktail rolls Chicken pot pies
Chocolate cherry mousse Plum tomato, homemade pickle and mozzarella Triple decker mini pastrami club sandwiches mini baguettes Lemon and coconut éclair Egg mayonnaise vol au vent Curried beef wanton parcels Coffee slice Spicy Kenyan chapatis Vegetable spring rolls Malva cupcake Salmon and cream cheese finger sandwiches Chicken and mushroom mini pies Caramel popcorn brownie Cucumber and blue cheese finger sandwiches Potato, garlic, rosemary and mozzarella tartlets Fruit and plain scones, Chantilly cream, strawberry confiture Mushroom, pea and mint mini quiches TEA AND FILTER COFFEE Assorted macaroons
Spiced koeksisters
Buttermilk panna cotta
Peanut cookies
O&O chocolate cookies
Meringue pillows
Biscotti
Milk chocolate soft toffee
Amaretti cookies
French marshmallow knots
Nougat
Lindt double choc-chip cookies
Cannelle
Soetkoekies
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 44 LUNCH AND DINNER CANAPÉS AND BOWL FOODS Gourmet Wraps and Sandwich Selection DAY CONFERENCE PACKAGES Sail Away SPECIALITY MENU’S AND ACTIVITIES Morning and Afternoon Tea Table Sushi Making Masterclass BEVERAGES
SUSHI MAKING MASTER CLASS
Please note that we can do a maximum of five guests per sushi-making class.
STANDARD SUSHI MAKING CLASS R795 PER PERSON
Technique and history of sushi-making
Information booklet containing recipes of signature dishes
Tasting of all dishes prepared
Wine/soft beverage
Sushi rolling mat
VIP SUSHI MAKING CLASS R1250 PER PERSON
Technique and history of sushi-making
Information booklet containing recipes of signature dishes
Sampling of all dishes prepared
Wine/soft beverage
Sushi rolling mat
Nobu apron
Bento box
MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. +27(0)21 431 5103 | [email protected] FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 45 LUNCH AND DINNER CANAPÉS AND BOWL FOODS DAY CONFERENCE PACKAGES Wine List SPECIALITY MENU’S AND ACTIVITIES Spirits, Beers, Ciders and Cocktails Other Beverages BEVERAGES
WINE LIST 1/2
METHODÉ CAP CLASSIQUE ZAR CHENIN BLANC NV Graham Beck Brut, Western Cape 370 The most planted grape in South Africa and the most versatile of them 2012 Sterhuis Blanc de Blanc, Stellenbosch 390 all. It has a distinct zesty character of pear, apricot, pineapple and floral NV Môreson Pink Brut, Franschhoek 465 undertones.
ZAR CHAMPAGNE ZAR NV Moët & Chandon Brut Imperial, Épernay 1810 2016 Kleine Zalze, Stellenbosch 245 NV Moët & Chandon Nectar, Épernay 1960 2016 Morgenhof, Stellenbosch 310 NV Veuve Clicquot Rosé, Reims 2310 2012 Raats, Stellenbosch 665 2015 Cederberg V Generations, Cederberg 675 ROSÉ ZAR 2016 Mulderbosch, Stellenbosch 200 WHITE BLENDS ZAR 2015 Beyerskloof, Stellenbosch 200 2016 Buitenverwachting – Buiten Blanc, Constantia 200 2016 Haute Cabriére Chardonnay/Pinot Noir, Franschhoek 290 SAUVIGNON BLANC 2015 Mullineux, Swartland 570 South Africa is home to some of the most versatile, complexed and exceptional quality Sauvignon Blanc. With its green and herbaceous CABERNET SAUVIGON / CABERNET FRANC flavours, lively crisp acidity and minerality. It pairs beautifully with Cabernet Sauvignon is a red grape varietal known for its thick, durable seafood and great to drink on its own as an aperitif. skin and is one of the world’s most widely recognised red wine. ZAR The classic pairing is lamb but it goes well with any meat - beef, pork, venison even rabbit. Aromas of blackcurrant, cassis and tobacco. 2017 Thelema, Stellenbosch 240 2017 Groote Post, Darling 245 ZAR 2017 Ataraxia, Walker Bay 295 2015 Warwick First Lady, Stellenbosch 250 2017 Iona, Elim 395 2015 Springfield Wholeberry,Robertson 395 2010 Kleine Zalze, Stellenbosch 670 CHARDONNAY Chardonnay reflects our terroir the best. It has rich character ranging from lime, lemon, orange and peach to a more creamy and full-bodied version with a touch of wood.
ZAR
2016 Thelema, Stellenbosch 350 2016 Springfield Wild Yeast,Robertson 320 2012 Oneiric, Elgin 640 2015 Hartenberg Eleanor, Stellenbosch 875
MENU PRICE IS INCLUSIVE OF 15% VAT. CORKAGE: THE WINE SHOULD BE SPECIAL, SOMETHING THAT IS UNLIKELY TO BE ON OUR WINE LIST. IT MIGHT BE A WINE FROM A BOUTIQUE WINERY OR WINE THAT IS AVAILABLE ONLY AT THE WINERY. OR, THE WINE MIGHT BE ONE THAT HAS BEEN AGING IN YOUR WINE CELLAR. BOTTLE OF WINE - R90 AND BOTTLE OF METHODÉ CAP CLASSIQUE OR CHAMPAGNE - R250 +27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2016/2017 INFO
BREAKFAST AND BRUNCH 46 LUNCH AND DINNER CANAPÉS AND BOWL FOODS DAY CONFERENCE PACKAGES Wine List SPECIALITY MENU’S AND ACTIVITIES Spirits, Beers, Ciders and Cocktails Other Beverages BEVERAGES
WINE LIST 2/2
MERLOT SHIRAZ The world’s rarest and best wines of the great Bordeaux region are made Undeniably the best of all our South African reds. The most widely with Merlot. In South Africa it makes wines that are powerful yet soft, planted and is a favourite of all our winemakers. Stewed prunes, dried rich red cherries, cedar wood and spicy undertones. fruits, black and white pepper with a richer full bodied finish.
ZAR ZAR
2015 Longridge, Stellenbosch 305 2015 Brampton, Stellenbosch 230 2012 Vergelegen Reserve, Stellenbosch 560 2014 La Motte, Paarl 435 2015 Meerlust, Stellenbosch 745 RED BLENDS ZAR PINOT NOIR 2014 Warwick Three Cape Ladies, Stellenbosch 475 The benchmark of all things wine and the most difficult grape to grow. 2015 Boekenhoutskloof Chocolate Block, Paarl 585 It has characteristics of red berries, cherries, farmyard and soft finish. 2014 Meerlust Rubicon, Stellenbosch 995 Pairs well with delicate poached salmon, red meats and most cheeses. 2012 Rupert & Rothschild Baron Edmund, Paarl 1100
ZAR DESSERT ZAR 2014 Seven Springs, Overberg 330 2016 Hamilton Russell, Walker Bay 1100 2014 Joostenberg, Paarl 360
PINOTAGE South Africa’s very own and the most popular amongst locals. Beautiful aromas of dark fruits, mocha, coffee and tobacco.
ZAR
2016 Hidden Valley, Stellenbosch 315 2014 Beeslaar, Stellenbosch 1350
MENU PRICE IS INCLUSIVE OF 15% VAT. CORKAGE: THE WINE SHOULD BE SPECIAL, SOMETHING THAT IS UNLIKELY TO BE ON OUR WINE LIST. IT MIGHT BE A WINE FROM A BOUTIQUE WINERY OR WINE THAT IS AVAILABLE ONLY AT THE WINERY. OR, THE WINE MIGHT BE ONE THAT HAS BEEN AGING IN YOUR WINE CELLAR. BOTTLE OF WINE - R90 AND BOTTLE OF METHODÉ CAP CLASSIQUE OR CHAMPAGNE - R250 +27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 47 LUNCH AND DINNER CANAPÉS AND BOWL FOODS DAY CONFERENCE PACKAGES Wine List SPECIALITY MENU’S AND ACTIVITIES Spirits, Beers, Ciders and Cocktails Other Beverages BEVERAGES
SPIRITS, BEERS, CIDERS AND COCKTAILS 1/2
VODKA ZAR BLENDED SCOTCH WHISKY ZAR Absolut 34 Johnnie Walker Red Label 28 Ketel 1 40 J&B Rare 28 Grey Goose 45 Famous Grouse 28 Johnnie Walker Black Label 45 Johnnie Walker Blue Label 270 GIN ZAR Chivas Regal 12 yr 60 Woodstock Gin Wine Base 38 Bell’s Special Reserve 28 Bombay Sapphire 34 Tanqueray Special Dry 34 SINGLE MALT SCOTCH WHISKY ZAR Hendrick’s 48 Tanqueray No.10 56 Glenmorangie Original 60 Laphroaig 10 yr 70 Talisker 10 yr 78 TEQUILA ZAR Glenfiddich 12 yr 65 El Jimador 28 Patrón Silver 74 SOUTH AFRICAN BRANDY ZAR Avion Reposado 65 Don Julio Reposado 65 KWV 10 yr 34 Van Ryn’s 15 yr 105
RUM ZAR Havana Club Añejo 3 Años 28 Captain Morgan Spiced Gold 28 Captain Morgan Black Label 28 Bacardi Superior White 28
IRISH BLENDED WHISKEY ZAR Jameson 34 Bushmills Black Bush 34
SOUTH AFRICAN WHISKY ZAR Bain’s Cape Single Grain 28
MENU PRICE IS INCLUSIVE OF 15% VAT. CORKAGE: THE WINE SHOULD BE SPECIAL, SOMETHING THAT IS UNLIKELY TO BE ON OUR WINE LIST. IT MIGHT BE A WINE FROM A BOUTIQUE WINERY OR WINE THAT IS AVAILABLE ONLY AT THE WINERY. OR, THE WINE MIGHT BE ONE THAT HAS BEEN AGING IN YOUR WINE CELLAR. BOTTLE OF WINE - R90 AND BOTTLE OF METHODÉ CAP CLASSIQUE OR CHAMPAGNE - R250 +27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 48 LUNCH AND DINNER CANAPÉS AND BOWL FOODS DAY CONFERENCE PACKAGES Wine List SPECIALITY MENU’S AND ACTIVITIES Spirits, Beers, Ciders and Cocktails Other Beverages BEVERAGES
SPIRITS, BEERS, CIDERS AND COCKTAILS 2/2
COGNAC ZAR BEERS ZAR Rémy Martin VSOP 70 Castle Light, Castle Lager, Heinekin, Amstel, Windhoek Lager, Peroni 40 Hennessy VSOP 85 Becks Non-Alcoholic 42
GRAPPA (50ML) ZAR CIDERS ZAR Dalla Cia Pinot Noir/Chard 65 Hunters Dry 40 Savannah Dry 45 APÉRITIF (50ML) ZAR Pernod 40 COCKTAILS ZAR Pimms No.1 30 Cosmopolitan, Margarita, Mojito 90 Campari 56
DIGESTIF ZAR Jägermeister 35
VERMOUTH ZAR Martini Bianco, Extra Dry 42
LIQUEURS ZAR Kahlua, Southern Comfort 28 Amarula (50ml) 32 Baileys (50ml), Cointreau 42 Tia Maria 25 Grand Marnier 56 Patrón XO Café 45 Drambuie 36
MENU PRICE IS INCLUSIVE OF 15% VAT. CORKAGE: THE WINE SHOULD BE SPECIAL, SOMETHING THAT IS UNLIKELY TO BE ON OUR WINE LIST. IT MIGHT BE A WINE FROM A BOUTIQUE WINERY OR WINE THAT IS AVAILABLE ONLY AT THE WINERY. OR, THE WINE MIGHT BE ONE THAT HAS BEEN AGING IN YOUR WINE CELLAR. BOTTLE OF WINE - R90 AND BOTTLE OF METHODÉ CAP CLASSIQUE OR CHAMPAGNE - R250 +27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 INFO
BREAKFAST AND BRUNCH 49 LUNCH AND DINNER CANAPÉS AND BOWL FOODS DAY CONFERENCE PACKAGES Wine List SPECIALITY MENU’S AND ACTIVITIES Spirits, Beers, Ciders and Cocktails Other Beverages BEVERAGES
OTHER BEVERAGES
MINERAL WATER - 750ML ZAR Vivreau Bottled – Still, Sparkling 45 OO by La Vie De Luc – Still, Sparkling 45 Acqua Panna Spring Water – Still 85 San Pellegrino – Sparkling 85 Fruit-flavoured water (2 litre jug) 30
SOFT DRINKS ZAR Coca-Cola, Coca-Cola Light, Lemonade, Soda Water, 30 Tonic Water, Dry Lemon, Ginger Ale Tomato Cocktail, Sprite, Fanta, Coke Zero 35 Appletizer, Grapetizer Red 40 Red Bull, Red Bull Sugar Free 65
JUICES - 2 LITRE (6 GLASSES) ZAR Apple, Cranberry, Grapefruit, Mango, Orange, Peach, Pineapple 100
INNOCENT CLASSICS ZAR Rose Blush, Elderflower Collins 55
NON-ALCOHOLIC SPARKLING WINE ZAR Zari Sparkling 750ml – Red, White 185
MENU PRICE IS INCLUSIVE OF 15% VAT. CORKAGE: THE WINE SHOULD BE SPECIAL, SOMETHING THAT IS UNLIKELY TO BE ON OUR WINE LIST. IT MIGHT BE A WINE FROM A BOUTIQUE WINERY OR WINE THAT IS AVAILABLE ONLY AT THE WINERY. OR, THE WINE MIGHT BE ONE THAT HAS BEEN AGING IN YOUR WINE CELLAR. BOTTLE OF WINE - R90 AND BOTTLE OF METHODÉ CAP CLASSIQUE OR CHAMPAGNE - R250 +27(0)21 431 5103 | [email protected] oneandonlycapetown.com