Established under the vision “possible”, a key component in Destiny’s success is creating a culture of intimacy with clients. What differentiates the company from competitors is an understanding of our clients’ core business needs, and the ability to address all specific requirements as efficiently as possible.

Destiny Cuisine has concentrated on implementing the right solutions, best practices and business processes required to deliver a high level of service excellence. We strive to get better at what we do, whether it’s being closer to our clients, or improving the lives of our staff.

We specialise in Corporate and Industrial Catering, giving us a well balanced portfolio. Our experience in Corporate and Functions Catering and our expertise in Hotel & Catering Management, combined with Marketing Skills, create an excellent combination to make an impression in the competitive Catering Industry.

Even though Destiny Cuisine is a relative newcomer to the market, it has behind it the experience, the resources, the expertise and the knowledge of a well established Catering Company which has a sound financial background as well as the commitment and the determination to make this venture a success. Sandton Sunrise Cocktail Style Breakfast

Tropical Fruit Spears on a bed of Natural Yoghurt Tropical Fruit Brunoise entwined with nutty muesli swirled with Honey topped with Bulgarian yoghurt Mixed Pastries - a baker’s basket Bite-sized Fennel Seed Scones topped with cottage Giant Croissant topped with a combination of Scrambled cheese and smoked Tasmanian Salmon garnished Egg, Bacon And Spring onion gratinated with Cheese with Dulstroom trout caviar Coffee, Tea and Fruit Juice Potato Rosti with Philadelphian cream cheese and (Minimum 30 pax) crisp streaky bacon Wild Mushroom Vol Au Vents with gratinated fontina cheese British Breakfast Asian Won-ton Cups filled with chived scrambled eggs & seared cherry tomatoes Caramelised Tofu Pouches filled with a julienne of Seasonal Fruit Plate seasonal fruits drizzled with organic honey Assorted Muffins, Croissants and Danishes Cocktail Chipolatas with Dijon mustard Toast and Butter Spanish Breakfast Sushi Fried Eggs & Bacon, pork sausage, sautéed mushrooms, grilled tomato and chips Praline-Entwined Flapjacks served with a double Coffee, Tea and Fruit Juice Devonshire Strawberry cream (Minimum 30 pax) Miniature French Pastries & Muffins Scottish Salmon Tartare infused with fresh cilantro & a sweet chilli crème fraiche all wrapped up in a pancake Vegetarian Breakfast pillow Mocha Flavoured Crème Brule with a raspberry compote and a biscuit thuile Seasonal Fruit Skewer embracing natural yoghurt Coffee, Tea And Juice Bar combined with muesli and drizzled honey (Minimum 60 pax) Fresh Pastries - a baker’s basket Toast and Butter Mexican Poached Eggs gratinated with cheese, sautéed mushrooms, grilled cherry tomato and Rosti potato Continental Breakfast Buffet Coffee, Tea and Fruit Juice (Minimum 30 pax) Mini Butter Croissants filled with cheese and tomato, grilled bacon, bacon and egg, and fried egg Grand Brie served with preserved cumquats, preserved Full House Buffet Breakfast watermelon and country styled health bread Smoked Salmon And Caper Filled Bagels with a mild sweet chilli crème fraiche Assortment of Breakfast Cereals Assorted Sweet Muffins freshly baked Succulent Sliced Fruit Platter Danish Pastries cocktail-sized Continental Cold Cuts with an Assortment of Fresh Baked Rolls Mini Scones topped by a home-made vanilla and Sliced Cheeses - Cheddar, Emmenthaler and Gouda peach jam Danone Yoghurts - various flavours Breakfast Fruit Sushi (No fish – only fruit inside the maki rolls) The Bakers Corner Flavoured Muffins - A Complete Selection Cocktail Cheese Griller Sausages served with Dijon mustard French Butter Croissants Cherry, custard and apple Danish Parma Ham And Melon Platter Cream Scones - freshly baked Fresh Fruit Kebabs From The Chafing Dish Tea, Coffee And Fresh Fruit Juice Scrambled Eggs with Beef and Pork Sausages, (Minimum 60 pax) Hash Brown Potatoes, Back Bacon, Baked Beans Grilled Tomato Coffee, Tea and Fruit Juice (Minimum 50 pax) Sandton Sunrise Cocktail Style Breakfast

Tropical Fruit Spears on a bed of Natural Yoghurt Tropical Fruit Brunoise entwined with nutty muesli swirled with Honey topped with Bulgarian yoghurt Mixed Pastries - a baker’s basket Bite-sized Fennel Seed Scones topped with cottage Giant Croissant topped with a combination of Scrambled cheese and smoked Tasmanian Salmon garnished Egg, Bacon And Spring onion gratinated with Cheese with Dulstroom trout caviar Coffee, Tea and Fruit Juice Potato Rosti with Philadelphian cream cheese and (Minimum 30 pax) crisp streaky bacon Wild Mushroom Vol Au Vents with gratinated fontina cheese British Breakfast Asian Won-ton Cups filled with chived scrambled eggs & seared cherry tomatoes Caramelised Tofu Pouches filled with a julienne of Seasonal Fruit Plate seasonal fruits drizzled with organic honey Assorted Muffins, Croissants and Danishes Cocktail Chipolatas with Dijon mustard Toast and Butter Spanish Breakfast Sushi Fried Eggs & Bacon, pork sausage, sautéed mushrooms, grilled tomato and chips Praline-Entwined Flapjacks served with a double Coffee, Tea and Fruit Juice Devonshire Strawberry cream (Minimum 30 pax) Miniature French Pastries & Muffins Scottish Salmon Tartare infused with fresh cilantro & a sweet chilli crème fraiche all wrapped up in a pancake Vegetarian Breakfast pillow Mocha Flavoured Crème Brule with a raspberry compote and a biscuit thuile Seasonal Fruit Skewer embracing natural yoghurt Coffee, Tea And Juice Bar combined with muesli and drizzled honey (Minimum 60 pax) Fresh Pastries - a baker’s basket Toast and Butter Mexican Poached Eggs gratinated with cheese, sautéed mushrooms, grilled cherry tomato and Rosti potato Continental Breakfast Buffet Coffee, Tea and Fruit Juice (Minimum 30 pax) Mini Butter Croissants filled with cheese and tomato, grilled bacon, bacon and egg, and fried egg Grand Brie served with preserved cumquats, preserved Full House Buffet Breakfast watermelon and country styled health bread Smoked Salmon And Caper Filled Bagels with a mild sweet chilli crème fraiche Assortment of Breakfast Cereals Assorted Sweet Muffins freshly baked Succulent Sliced Fruit Platter Danish Pastries cocktail-sized Continental Cold Cuts with an Assortment of Fresh Baked Rolls Mini Scones topped by a home-made vanilla and Sliced Cheeses - Cheddar, Emmenthaler and Gouda peach jam Danone Yoghurts - various flavours Breakfast Fruit Sushi (No fish – only fruit inside the maki rolls) The Bakers Corner Flavoured Muffins - A Complete Selection Cocktail Cheese Griller Sausages served with Dijon mustard French Butter Croissants Cherry, custard and apple Danish Parma Ham And Melon Platter Cream Scones - freshly baked Fresh Fruit Kebabs From The Chafing Dish Tea, Coffee And Fresh Fruit Juice Scrambled Eggs with Beef and Pork Sausages, (Minimum 60 pax) Hash Brown Potatoes, Back Bacon, Baked Beans Grilled Tomato Coffee, Tea and Fruit Juice (Minimum 50 pax) Farmhouse Buffet Breakfast En Cocotte Breakfast Buffet Served Around Breakfast Additional Items

Served Cold: Served Cold: Tropical Fruit Brunoise entwined with nutty muesli These items may me added to any of the above Strawberry Yoghurt served in glasses with a sprinkle Cocktail Croissants with savoury fillings topped with Bulgarian yoghurt menus of muesli and honey Assorted Sweet Croissants Mouth Bite Fennel Seed Scones topped with cottage Various Scones - Cream, Cheese, Marmite, Sundried cheese and smoked Tasmanian Salmon garnished tomato and cream cheese, Herbed scones with cottage Butter Croissants topped by a white and dark Mini Danish Pastries chocolate lattice with Dulstroom trout caviar cheese and salmon, Bacon and spring onion scones Home-made Herb Scones topped by smooth cream Potato Rosti with philadelphian cream cheese and Filled Croissants (Large or Cocktail) - Chicken Home-made Scones with apricot jam and cream cheese with spring onion and Smoked Norwegian crisp streaky bacon mayonnaise, Ham and cheese, Bacon, Egg and bacon, Golden-baked Cherry and Custard Danish pastries Salmon Wild Mushroom Vol Au Vents with fontina cheese Egg mayonnaise, Cheese and tomato. Optional Extras: Fresh Strawberries dusted with icing sugar Potato Rosti topped by shredded bacon and Jam, butter, marmalade and grated cheese Asian Won-ton Cups filled with chived scrambled eggs Fruit Kebabs flavoured & seared cherry tomatoes Muffins - Lemon and poppy, Cappuccino, Served Hot From Chafing Dishes: Cream Cheese Sun-blaze orange, Cape berry, Double choc,Carrot, Cocktail Chipolatas with Dijon mustard Scrambled Eggs with chives and a dash of cream Served Hot: Banana, Bran, Cheese Praline Flapjacks served with a double Devonshire Marmite and cheese Mini Muffins Danish - Custard, Cherry, Apple Grilled Cherry Tomato and balsamic vinegar compote Strawberry cream Pastry Cases filled with Parmesan and chive Flapjacks (Large or Cocktail) - Pecan, blueberry, Fruit Rosemary sautéed Field Mushrooms with a drizzle of Cascades of Miniature French Pastries & Muffins olive oil Scrambled Eggs salsa, syrup Scottish Salmon Tartare infused with fresh cilantro & French Toast topped by mozzarella cheese and Cherry Fruit - Fruit kebabs, Sliced fruit, Whole fruit, Fruit salsa Grilled farmhouse Beef Sausage a sweet chilli crème fraiche tomato compote Fresh Whipped Cream Golden-fried Hash Brown Potato Mocha Flavoured Crème Brule with a raspberry Cocktail Beef Sausages served with an HP dipping Crispy grilled Back Bacon compote and a biscuit thuile sauce Smoked Haddock poached in milk and butter Coffee, Tea And Juice Bar Bacon And Mushroom Skewers Toasted Health Bread with butter (Minimum 60 pax) Tea, Coffee And Fruit Juice Tea, Coffee And Fresh Fruit Juice (Minimum 60 pax) (Minimum 50 pax) Farmhouse Buffet Breakfast En Cocotte Breakfast Buffet Served Around Breakfast Additional Items

Served Cold: Served Cold: Tropical Fruit Brunoise entwined with nutty muesli These items may me added to any of the above Strawberry Yoghurt served in glasses with a sprinkle Cocktail Croissants with savoury fillings topped with Bulgarian yoghurt menus of muesli and honey Assorted Sweet Croissants Mouth Bite Fennel Seed Scones topped with cottage Various Scones - Cream, Cheese, Marmite, Sundried cheese and smoked Tasmanian Salmon garnished tomato and cream cheese, Herbed scones with cottage Butter Croissants topped by a white and dark Mini Danish Pastries chocolate lattice with Dulstroom trout caviar cheese and salmon, Bacon and spring onion scones Home-made Herb Scones topped by smooth cream Potato Rosti with philadelphian cream cheese and Filled Croissants (Large or Cocktail) - Chicken Home-made Scones with apricot jam and cream cheese with spring onion and Smoked Norwegian crisp streaky bacon mayonnaise, Ham and cheese, Bacon, Egg and bacon, Golden-baked Cherry and Custard Danish pastries Salmon Wild Mushroom Vol Au Vents with fontina cheese Egg mayonnaise, Cheese and tomato. Optional Extras: Fresh Strawberries dusted with icing sugar Potato Rosti topped by shredded bacon and chutney Jam, butter, marmalade and grated cheese Asian Won-ton Cups filled with chived scrambled eggs Fruit Kebabs flavoured & seared cherry tomatoes Muffins - Lemon and poppy, Cappuccino, Served Hot From Chafing Dishes: Cream Cheese Sun-blaze orange, Cape berry, Double choc,Carrot, Cocktail Chipolatas with Dijon mustard Scrambled Eggs with chives and a dash of cream Served Hot: Banana, Bran, Cheese Praline Flapjacks served with a double Devonshire Marmite and cheese Mini Muffins Danish - Custard, Cherry, Apple Grilled Cherry Tomato and balsamic vinegar compote Strawberry cream Pastry Cases filled with Parmesan and chive Flapjacks (Large or Cocktail) - Pecan, blueberry, Fruit Rosemary sautéed Field Mushrooms with a drizzle of Cascades of Miniature French Pastries & Muffins olive oil Scrambled Eggs salsa, syrup Scottish Salmon Tartare infused with fresh cilantro & French Toast topped by mozzarella cheese and Cherry Fruit - Fruit kebabs, Sliced fruit, Whole fruit, Fruit salsa Grilled farmhouse Beef Sausage a sweet chilli crème fraiche tomato compote Fresh Whipped Cream Golden-fried Hash Brown Potato Mocha Flavoured Crème Brule with a raspberry Cocktail Beef Sausages served with an HP dipping Crispy grilled Back Bacon compote and a biscuit thuile sauce Smoked Haddock poached in milk and butter Coffee, Tea And Juice Bar Bacon And Mushroom Skewers Toasted Health Bread with butter (Minimum 60 pax) Tea, Coffee And Fruit Juice Tea, Coffee And Fresh Fruit Juice (Minimum 60 pax) (Minimum 50 pax) brunch menu pesto brunch menu international

Tropical Fruit Brunoise entwined with nutty muesli Tropical Fruit Brunoise entwined with nutty muesli topped with Bulgarian yoghurt topped with Bulgarian yoghurt Miniature Bagels And Croissants filled a choice of Miniature Bagels And Croissants filled a choice of Smoked salmon, rocket and a chilli crème fraiche or Smoked salmon, rocket and a chilli crème fraiche or mozzarella, tomato with a basilicon pesto or rare roast mozzarella, tomato with a basilicon pesto or rare roast beef with Dijon mustard and crisp onion beef with Dijon mustard and crisp onion An Assortment of Japanese Sushi with wasabi, pickled An Assortment of Japanese Sushi with wasabi, pickled ginger and Kikkoman Soya sauce ginger and Kikkoman Soya sauce Devonshire Cream Scones Devonshire Cream Scones Spinach And Feta Muffins Bamboo- skewered Fruit Chunks with vanilla bean syrup Honey-basted Chicken Drummets Miniature bowls of Caesar Salad with crispy shreds of macon Lemon-infused Steamed Mozambican Prawns with From around the world a Mediterranean dunker SPANISH TAPAS: Bamboo skewered Fruit Chunks with a vanilla bean Paella Valencia served with prawns, chicken and olives syrup in Saffron savoury rice Miniature Bowls of Caesar Salad with crispy shreds Grilled Chourico in a chipotle sauce of macon Fried White Bait with a lemon garlic crème fraiche BUTLER-STYLE HOT STUFF GERMAN: Mouthbite Beef Tenderloin with a Béarnaise sauce Cocktail assorted German Chipolatas with mustard Speared Chicken Chipolatas with a mustard dip Reuben’s Rolls filled with brisket, sauerkraut and Mango and chicken rEd Thai Curry with jasmine rice Emmenthaler cheese Wild mushroom Vol Au Vents CHINESE: Haloumi Chilli Bites served with raita Bowl-style Beef Teriyaki with egg noodles Lamb Empanadas Vegetable Spring Rolls with a sweet chilli dip Tempura-fried Kingklip with wasabi flavoured Soya NEW ORLEANS: sauce Turdunken Kebabs consisting of duck, chicken and Individual Masala-laced Tiramisu with grated turkey with sage and onion crust Bourneville Chocolate Louisiana Shrimp Gumbo with golden fried Okra Lemon grass, coconut & Vanilla-infused Pannacotta BRAZILIAN: topped with exotic brunoise of fruit El Gaucho Bbq with chicken, sausage and beef Berry Jelly - Seasonal Fresh Berries encased in a caramelised champagne jelly Lamb Empanadas with a Serrano salsa (Minimum 60 pax) Individual Masala-laced Tiramisu with grated Chocolate Lemon grass, coconut & Vanilla infused Pannacotta topped with exotic brunoise of fruit Berry Jelly - Seasonal fresh berries encased in a caramelised champagne jelly (Minimum 60 pax)

Additional Items

SCONES: Cream, Cheese, Marmite, Sundried tomato and cream cheese, Herbed scones with cottage cheese and salmon, Bacon and spring onion scones FILLED CROISSANTS (Large / Cocktail): Chicken mayonnaise, Ham and cheese, Bacon, Egg and bacon, Egg mayonnaise, Cheese and tomato. Optional Extras: Jam, butter, marmalade and grated cheese MUFFINS: Lemon and poppy,Cappuccino, Sun-blaze orange, Cape berry, Double choc,Carrot, Banana, Bran, Cheese DANISH: Custard, Cherry, Apple FLAPJACKS: (Large / Cocktail): Pecan, blueberry, Fruit salsa, syrup FRUIT: Fruit kebabs, Sliced fruit, Whole fruit, Fruit salsa Fresh whipped cream brunch menu pesto brunch menu international

Tropical Fruit Brunoise entwined with nutty muesli Tropical Fruit Brunoise entwined with nutty muesli topped with Bulgarian yoghurt topped with Bulgarian yoghurt Miniature Bagels And Croissants filled a choice of Miniature Bagels And Croissants filled a choice of Smoked salmon, rocket and a chilli crème fraiche or Smoked salmon, rocket and a chilli crème fraiche or mozzarella, tomato with a basilicon pesto or rare roast mozzarella, tomato with a basilicon pesto or rare roast beef with Dijon mustard and crisp onion beef with Dijon mustard and crisp onion An Assortment of Japanese Sushi with wasabi, pickled An Assortment of Japanese Sushi with wasabi, pickled ginger and Kikkoman Soya sauce ginger and Kikkoman Soya sauce Devonshire Cream Scones Devonshire Cream Scones Spinach And Feta Muffins Bamboo- skewered Fruit Chunks with vanilla bean syrup Honey-basted Chicken Drummets Miniature bowls of Caesar Salad with crispy shreds of macon Lemon-infused Steamed Mozambican Prawns with From around the world a Mediterranean dunker SPANISH TAPAS: Bamboo skewered Fruit Chunks with a vanilla bean Paella Valencia served with prawns, chicken and olives syrup in Saffron savoury rice Miniature Bowls of Caesar Salad with crispy shreds Grilled Chourico in a chipotle sauce of macon Fried White Bait with a lemon garlic crème fraiche BUTLER-STYLE HOT STUFF GERMAN: Mouthbite Beef Tenderloin with a Béarnaise sauce Cocktail assorted German Chipolatas with mustard Speared Chicken Chipolatas with a mustard dip Reuben’s Rolls filled with brisket, sauerkraut and Mango and chicken rEd Thai Curry with jasmine rice Emmenthaler cheese Wild mushroom Vol Au Vents CHINESE: Haloumi Chilli Bites served with raita Bowl-style Beef Teriyaki with egg noodles Lamb Empanadas Vegetable Spring Rolls with a sweet chilli dip Tempura-fried Kingklip with wasabi flavoured Soya NEW ORLEANS: sauce Turdunken Kebabs consisting of duck, chicken and Individual Masala-laced Tiramisu with grated turkey with sage and onion crust Bourneville Chocolate Louisiana Shrimp Gumbo with golden fried Okra Lemon grass, coconut & Vanilla-infused Pannacotta BRAZILIAN: topped with exotic brunoise of fruit El Gaucho Bbq with chicken, sausage and beef Berry Jelly - Seasonal Fresh Berries encased in a caramelised champagne jelly Lamb Empanadas with a Serrano salsa (Minimum 60 pax) Individual Masala-laced Tiramisu with grated Chocolate Lemon grass, coconut & Vanilla infused Pannacotta topped with exotic brunoise of fruit Berry Jelly - Seasonal fresh berries encased in a caramelised champagne jelly (Minimum 60 pax)

Additional Items

SCONES: Cream, Cheese, Marmite, Sundried tomato and cream cheese, Herbed scones with cottage cheese and salmon, Bacon and spring onion scones FILLED CROISSANTS (Large / Cocktail): Chicken mayonnaise, Ham and cheese, Bacon, Egg and bacon, Egg mayonnaise, Cheese and tomato. Optional Extras: Jam, butter, marmalade and grated cheese MUFFINS: Lemon and poppy,Cappuccino, Sun-blaze orange, Cape berry, Double choc,Carrot, Banana, Bran, Cheese DANISH: Custard, Cherry, Apple FLAPJACKS: (Large / Cocktail): Pecan, blueberry, Fruit salsa, syrup FRUIT: Fruit kebabs, Sliced fruit, Whole fruit, Fruit salsa Fresh whipped cream Cramer Impresting

Italian Salad - a fresh salad of mixed garden greens, French salad - Iceberg lettuce sprinkled with cherry sundried tomatoes, olives, onion, roasted peppers and tomatoes, onion, and cucumber. grated mozzarella cheese Grilled Kingklip fillets off the griddle on a bed of risi Lasagna - Oven baked the old-fashioned way, with bisi, drizzled with a lemon and parsley sauce. Served homemade pasta sheets and a succulent beef with a medley of vegetables. bolognaise. Beef Stroganoff - Traditional Beef Stroganoff topped Italian bread and butter with dill pickles and sour cream Seasonal Fruit platter Served with French bread and butter. Selection of Mini Pastries Apple crumble with Devonshire cream, mini chocolate (Minimum 30 pax) éclairs and honey drizzled fruit skewers (Minimum 30 pax) Deport Narikin

Greek Salad - lettuce with Feta cheese, black olives, onion, and cucumber and bell peppers, napayed with Mixed summer salad - continental salad comprising our homemade dressing mixed lettuce, watercress, sundried tomatoes, chick Mousaka - A traditional Greek dish with grilled brinjals, peas, bean sprouts, avocado, and crisp bacon. Served sliced potatoes, garlic and origanum flavoured mince with balsamic vinaigrette. topped with a béchamel sauce, gratinated in the oven Portuguese Prego - spicy Prego steaks nestled in a Assortment of cocktail rolls and butter white wine peri-peri sauce with Portuguese rolls and butter. Seasonal Fruit platter (Minimum 30 pax) Selection of Mini Pastries (Minimum 30 pax) Maputso Ficture Caesar salad - Cos lettuce tossed in our anchovy flavoured dressing and topped with crisp bacon, Summer salad - Only the freshest seasonal ingredients Parmesan and garlic croutons. are used and this wonderful creation is complimented Lamb chop hot pot - Marinated best end chops braised with a honey and mustard dressing. in red wine mixed with wild mushrooms and pearl Sicilian chicken bake - Seared chicken fillets entwined onions topped with fresh rosemary, thyme and sliced with a pesto-flavoured tomato sauce, penne rigate potatoes, then baked very slowly. pasta and topped with a variation of cheeses, then Served with crispy white and whole-wheat rolls. baked to perfection. Strawberry cheesecake, carrot cake and tiramisu Served with Italian bread and butter. (Minimum 30 pax) Pecan Squares, Tropical fruit, Carrot Cake (Minimum 30 pax) Obolus Gabelle Asian seafood salad - Baby calamari salad flavoured with a hint of soy sauce enhanced with stir-fry Wardolf salad - Boston lettuce with sticks of celery, vegetables and cilantro. walnuts, apple and a creamy blue cheese dressing. Asian Sushi - Assorted Japanese Sushi served with Served with French bread and butter. Soya Sauce, wasabi and pickled ginger Oxtail in red wine - Rich and tender oxtail braised with Thai chicken curry - An authentic green Thai curry root vegetables and red wine, complimented with fresh drenched in a chilli flavoured coconut sauce. herbs and butter beans. Beef Teriyaki - Tender strips of beef wok fried with Served with savoury rice. shitake mushrooms and tossed with egg noodles Mini Lemon meringue, chocolate brownies, mini black (Minimum 30 pax) forest cake Cramer Impresting

Italian Salad - a fresh salad of mixed garden greens, French salad - Iceberg lettuce sprinkled with cherry sundried tomatoes, olives, onion, roasted peppers and tomatoes, onion, and cucumber. grated mozzarella cheese Grilled Kingklip fillets off the griddle on a bed of risi Lasagna - Oven baked the old-fashioned way, with bisi, drizzled with a lemon and parsley sauce. Served homemade pasta sheets and a succulent beef with a medley of vegetables. bolognaise. Beef Stroganoff - Traditional Beef Stroganoff topped Italian bread and butter with dill pickles and sour cream Seasonal Fruit platter Served with French bread and butter. Selection of Mini Pastries Apple crumble with Devonshire cream, mini chocolate (Minimum 30 pax) éclairs and honey drizzled fruit skewers (Minimum 30 pax) Deport Narikin

Greek Salad - lettuce with Feta cheese, black olives, onion, and cucumber and bell peppers, napayed with Mixed summer salad - continental salad comprising our homemade dressing mixed lettuce, watercress, sundried tomatoes, chick Mousaka - A traditional Greek dish with grilled brinjals, peas, bean sprouts, avocado, and crisp bacon. Served sliced potatoes, garlic and origanum flavoured mince with balsamic vinaigrette. topped with a béchamel sauce, gratinated in the oven Portuguese Prego - spicy Prego steaks nestled in a Assortment of cocktail rolls and butter white wine peri-peri sauce with Portuguese rolls and butter. Seasonal Fruit platter (Minimum 30 pax) Selection of Mini Pastries (Minimum 30 pax) Maputso Ficture Caesar salad - Cos lettuce tossed in our anchovy flavoured dressing and topped with crisp bacon, Summer salad - Only the freshest seasonal ingredients Parmesan and garlic croutons. are used and this wonderful creation is complimented Lamb chop hot pot - Marinated best end chops braised with a honey and mustard dressing. in red wine mixed with wild mushrooms and pearl Sicilian chicken bake - Seared chicken fillets entwined onions topped with fresh rosemary, thyme and sliced with a pesto-flavoured tomato sauce, penne rigate potatoes, then baked very slowly. pasta and topped with a variation of cheeses, then Served with crispy white and whole-wheat rolls. baked to perfection. Strawberry cheesecake, carrot cake and tiramisu Served with Italian bread and butter. (Minimum 30 pax) Pecan Squares, Tropical fruit, Carrot Cake (Minimum 30 pax) Obolus Gabelle Asian seafood salad - Baby calamari salad flavoured with a hint of soy sauce enhanced with stir-fry Wardolf salad - Boston lettuce with sticks of celery, vegetables and cilantro. walnuts, apple and a creamy blue cheese dressing. Asian Sushi - Assorted Japanese Sushi served with Served with French bread and butter. Soya Sauce, wasabi and pickled ginger Oxtail in red wine - Rich and tender oxtail braised with Thai chicken curry - An authentic green Thai curry root vegetables and red wine, complimented with fresh drenched in a chilli flavoured coconut sauce. herbs and butter beans. Beef Teriyaki - Tender strips of beef wok fried with Served with savoury rice. shitake mushrooms and tossed with egg noodles Mini Lemon meringue, chocolate brownies, mini black (Minimum 30 pax) forest cake Traditional Picnic Alternative Picnic Lunch Pack 1 Lunch Pack 3

Antipasto consisting of Peppered Salami, Prosciutto Cocktail Salmon Bagels with rocket, cottage cheese Quarter Roast Chicken Energy Bar and Mortadella and a hint of chilli Beef Prego Roll Dry Wors Marinated mushrooms with pesto-flavoured seared Sliced Smoked Chicken, Roast Beef and Hickory Ham Cheese And Biscuits cherry tomatoes, entwined with peppery rocket and French Baguette with butter Fruit salad Individual Fruit roasted pine nuts Crumbed Chicken Strips with sweet chilli dunker Lays chips Chicken Mayo on a whole wheat roll Italian ciabatta and butter Greek Salad Kit Kat chunky Red Bull Humus and a dip Seafood Vinaigrette Simba nuts and raisins Cashew Nuts Pickled calamari in vinaigrette with fresh Dill Cocktail Cheese Grillers with Dijon mustard Pecan Square Grilled Mediterranean Vegetables marinated in a Cashew Nuts balsamic reduction Assorted Liqui Fruits Brie Cheese with Wheatsworth biscuits Gorgonzola, goat’s cheese and cheddar served with Please Note: All the above combinations are packed Summer Pannacotta with a Brazilian nut praline wheatsworth biscuits Lunch Pack 2 individually with a wet wipe, tooth picks, salt & pepper Tiramisu - individually packed (Minimum 50 pax) sachet, cutlery pack, plates and serviettes. (Minimum 50 pax) Energy Bar Dry Wors South African Picnic Cheese And Biscuits Individual Fruit Snoek pate, chicken liver pate and velvet toast Chicken Mayo on a whole wheat roll Honey roasted chicken drummettes Red Bull Oven roasted Lamb Cashew Nuts Biltong and Dry wors Pecan Square Salad of mixed lettuce with crumbled goats cheese, avocado, crisp bacon, alfalfa and seared red peppers with a Roquefort dressing Farm-style Health Bread and butter. Grilled Prawns with a sweet chilli crème fraiche Tartlets Mini Cheeses with crackers Pecan Nut Bites (Minimum 50 pax) Traditional Picnic Alternative Picnic Lunch Pack 1 Lunch Pack 3

Antipasto consisting of Peppered Salami, Prosciutto Cocktail Salmon Bagels with rocket, cottage cheese Quarter Roast Chicken Energy Bar and Mortadella and a hint of chilli Beef Prego Roll Dry Wors Marinated mushrooms with pesto-flavoured seared Sliced Smoked Chicken, Roast Beef and Hickory Ham Biltong Cheese And Biscuits cherry tomatoes, entwined with peppery rocket and French Baguette with butter Fruit salad Individual Fruit roasted pine nuts Crumbed Chicken Strips with sweet chilli dunker Lays chips Chicken Mayo on a whole wheat roll Italian ciabatta and butter Greek Salad Kit Kat chunky Red Bull Humus and a peppadew dip Seafood Vinaigrette Simba nuts and raisins Cashew Nuts Pickled calamari in vinaigrette with fresh Dill Cocktail Cheese Grillers with Dijon mustard Koeksisters Pecan Square Grilled Mediterranean Vegetables marinated in a Cashew Nuts balsamic reduction Assorted Liqui Fruits Brie Cheese with Wheatsworth biscuits Gorgonzola, goat’s cheese and cheddar served with Please Note: All the above combinations are packed Summer Pannacotta with a Brazilian nut praline wheatsworth biscuits Lunch Pack 2 individually with a wet wipe, tooth picks, salt & pepper Tiramisu - individually packed (Minimum 50 pax) sachet, cutlery pack, plates and serviettes. (Minimum 50 pax) Energy Bar Dry Wors South African Picnic Cheese And Biscuits Individual Fruit Snoek pate, chicken liver pate and velvet toast Chicken Mayo on a whole wheat roll Honey roasted chicken drummettes Red Bull Oven roasted Lamb Sosaties Cashew Nuts Biltong and Dry wors Pecan Square Salad of mixed lettuce with crumbled goats cheese, avocado, crisp bacon, alfalfa and seared red peppers with a Roquefort dressing Farm-style Health Bread and butter. Grilled Prawns with a sweet chilli crème fraiche Bobotie Tartlets Mini Cheeses with crackers Pecan Nut Bites (Minimum 50 pax) Spit Braai Braai Menu A

Marinated Lamb spit roasted to perfection Finest cut of Sirloin, Karoo Lamb Chops Skewered Chicken Kebabs flame grilled Cajun flavoured Chicken Kebabs Traditional Farm-style Wors, beer basted Jacket potatoes, Farm fresh mielies, Madagascan Pepper Sauce and mielie pap Baked Potatoes with crème fraiche Salads - Greek salad, Beetroot salad, Coleslaw and Marinated mushroom salad Corn On The Cob saturated with a sweet chilli butter Oven baked Assorted Breads and Rolls with butter Pap with a Mexican style tomato and cilantro sauce Assorted Tartlets Vegetable Burrito’s Tropical Fruit Skewers Mediterranean Roast Vegetables (Minimum 50 pax) Baker’s basket of Mixed Cocktail Rolls and butter Salads - , butternut and pineapple salad, Mykonos salad and a pasta salad Braai Menu B with a crème anglaise Desserts - Lemon meringues, pecan tartlets, chocolate brownies and fruit kebabs Farm-style , Chicken Kebabs, finest cut of Sirloin (Minimum 50 pax) Flattop-grilled Line Fish, Karoo Lamb Chops Jacket potato Garlic Breads and assorted Cocktail Rolls Butter-drenched Corn on the Cob Tomato Bredie with Mielie Pap Salads - Three bean salad, Greek salad, coleslaw, couscous salad, Mushroom salad and beetroot salad Desserts - Chocolate éclairs, fruit tartlets, miniature lemon meringue pies Koek Sisters and Fruit Kebabs (Minimum 50 pax) Spit Braai Braai Menu A

Marinated Lamb spit roasted to perfection Finest cut of Sirloin, Karoo Lamb Chops Skewered Chicken Kebabs flame grilled Cajun flavoured Chicken Kebabs Traditional Farm-style Wors, beer basted Jacket potatoes, Farm fresh mielies, Tomato bredie Madagascan Pepper Sauce and mielie pap Baked Potatoes with crème fraiche Salads - Greek salad, Beetroot salad, Coleslaw and Marinated mushroom salad Corn On The Cob saturated with a sweet chilli butter Oven baked Assorted Breads and Rolls with butter Pap with a Mexican style tomato and cilantro sauce Assorted Tartlets Vegetable Burrito’s Tropical Fruit Skewers Mediterranean Roast Vegetables (Minimum 50 pax) Baker’s basket of Mixed Cocktail Rolls and butter Salads - Chakalaka, butternut and pineapple salad, Mykonos salad and a pasta salad Braai Menu B Malva Pudding with a crème anglaise Desserts - Lemon meringues, pecan tartlets, chocolate brownies and fruit kebabs Farm-style Boerewors, Chicken Kebabs, finest cut of Sirloin (Minimum 50 pax) Flattop-grilled Line Fish, Karoo Lamb Chops Jacket potato Garlic Breads and assorted Cocktail Rolls Butter-drenched Corn on the Cob Tomato Bredie with Mielie Pap Salads - Three bean salad, Greek salad, coleslaw, couscous salad, Mushroom salad and beetroot salad Desserts - Chocolate éclairs, fruit tartlets, miniature lemon meringue pies Koek Sisters and Fruit Kebabs (Minimum 50 pax) Commissioner Street Diagonal Street

From the Hot Top Cold Food Mustard And Herb Encrusted Sirloin carved into Singapore Oyster Sling miniature Italian rolls served with horseradish cream Japanese sushi with wasabi and soya and mustard Yakitoni chicken with sesame dipping sauce Cold Food Atlantic salmon infused with lemon grass Chilean Smoked Salmon on cocktail bagel with cottage cheese Chicken Wings - mango and ginger basted Thai Chicken Salad in oriental wonton cups Peking Duck Wrap with plum sauce Assorted Sashimi and Sushi with Kikkoman Soya Hot Food sauce Penang Sticky Lamb Ribs Organic Country Style Vegetable Wraps Thai Fish Patties with sweet chilli sauce Mini Reuben’s On Rye Beef Wontons with Kikkoman soya sauce Grilled Chicken And Prawn Skewers with a tamarind Coconut Encrusted Prawns with a pang-na sauce dip Vegetable Spring Rolls Spinach And Feta Phyllo Parcels Pork Satay with a peanut sauce Hot Food Bow Ties Crumbed Butternut Ravioli with a Mediterranean (Minimum 50 pax) peppadew Pancetta and Emmenthaler styled new potatoes Rosemary-skewered Karoo lamb kebabs Rissik Street Mini chicken cordon bleu Cape Battered Kingklip with a remoulade sauce Cold Food Chorizo Sausage, Tequila and lemon flamed Delicate array of Amusebouche (Minimum 50 pax) Mexican Corn Chips with a guacamole dip Peppadew-pickled Calamari with a curry mayonnaise Market Street Chicken Picatta chunks in Serrano salsa Open Tramezzinis with cottage cheese, pancetta, and Parmesan and tomato pesto From the Hot Top: Salmon Squares grilled with lemon grass Carved Kassler in cocktail Italian rolls Hot Food Cold Food: Creole-basted Lamb Short Ribs Crayfish Tartare in Norwegian dill mayonnaise Chicken Tandoori Kebabs capped with fresh dill Mushroom Vol Au Vents Grilled Salmon Skewers marinated in lemon grass Caramelised Gammon and pineapple with with a coriander infused sour cream maraschino Butternut and feta Cheese Tartlets drizzled with Prawns Tempura with soya pesto Lamb Empanadas Smoked Chicken and avocado tramezzinis (Minimum 50 pax) Grilled Lamb Cutlets served with a mint sauce Chilli Bites with haloumi with peach chutney Hot Food: Crumbed Bolognaise Ravioli fried golden brown Prego Flavoured Beef and mushroom espatada Ginger and soya Marinated Prawns fried in flaked coconut New Potatoes filled with a welsh rarebit Lamb Empanadas with salsa Mango and chilli basted Buffalo Wings (Minimum 50 pax) Commissioner Street Diagonal Street

From the Hot Top Cold Food Mustard And Herb Encrusted Sirloin carved into Singapore Oyster Sling miniature Italian rolls served with horseradish cream Japanese sushi with wasabi and soya and mustard Yakitoni chicken with sesame dipping sauce Cold Food Atlantic salmon infused with lemon grass Chilean Smoked Salmon on cocktail bagel with cottage cheese Chicken Wings - mango and ginger basted Thai Chicken Salad in oriental wonton cups Peking Duck Wrap with plum sauce Assorted Sashimi and Sushi with Kikkoman Soya Hot Food sauce Penang Sticky Lamb Ribs Organic Country Style Vegetable Wraps Thai Fish Patties with sweet chilli sauce Mini Reuben’s On Rye Beef Wontons with Kikkoman soya sauce Grilled Chicken And Prawn Skewers with a tamarind Coconut Encrusted Prawns with a pang-na sauce dip Vegetable Spring Rolls Spinach And Feta Phyllo Parcels Pork Satay with a peanut sauce Hot Food Bow Ties Crumbed Butternut Ravioli with a Mediterranean (Minimum 50 pax) peppadew Pancetta and Emmenthaler styled new potatoes Rosemary-skewered Karoo lamb kebabs Rissik Street Mini chicken cordon bleu Cape Battered Kingklip with a remoulade sauce Cold Food Chorizo Sausage, Tequila and lemon flamed Delicate array of Amusebouche (Minimum 50 pax) Mexican Corn Chips with a guacamole dip Peppadew-pickled Calamari with a curry mayonnaise Market Street Chicken Picatta chunks in Serrano salsa Open Tramezzinis with cottage cheese, pancetta, and Parmesan and tomato pesto From the Hot Top: Salmon Squares grilled with lemon grass Carved Kassler in cocktail Italian rolls Hot Food Cold Food: Creole-basted Lamb Short Ribs Crayfish Tartare in Norwegian dill mayonnaise Chicken Tandoori Kebabs capped with fresh dill Mushroom Vol Au Vents Grilled Salmon Skewers marinated in lemon grass Caramelised Gammon and pineapple with with a coriander infused sour cream maraschino Butternut and feta Cheese Tartlets drizzled with Prawns Tempura with soya pesto Lamb Empanadas Smoked Chicken and avocado tramezzinis (Minimum 50 pax) Grilled Lamb Cutlets served with a mint sauce Chilli Bites with haloumi with peach chutney Hot Food: Crumbed Bolognaise Ravioli fried golden brown Prego Flavoured Beef and mushroom espatada Ginger and soya Marinated Prawns fried in flaked coconut New Potatoes filled with a welsh rarebit Lamb Empanadas with salsa Mango and chilli basted Buffalo Wings (Minimum 50 pax) troye street marshall street rockey street lite jeppe street

Cold Food Cold Food Mini rolls with assorted fillings Open sandwiches on French bread consisting of the Brandy flamed chicken liver pate with Melba toast Miniature pork pies Oriental styled chicken kebabs following: Greek feta and spinach baked in phyllo Mini sourdough rolls with smoked chicken and Honey basted pork cocktail pork sausages Smoked snoek pate, salmon trout, chicken liver pate Cajun chicken and avocado in pita avocado Corn and cheese samoosas Cajun chicken mayonnaise, salami with mozzarella, Salmon and dill flavoured quiches Norwegian pickled roll mops harrison street lite Egg mayonnaise, ham and cheese. Selection of open sandwiches on French bread Cocktail Reuben’s sandwich Assorted mini rolls and French baguettes filled with Vegetable crudités with various dips Vegetable crudités with a variety of dips Potato Rosti with Gravalax, served with horseradish delectable items in season Spinach and feta in phyllo pastry parcels and leeks Hot Food Tempura fried chicken nuggets on a skewer Cocktail quiches of your choice Assorted blue cheese platter with fig preserve and Grilled Italian vegetable spikes Cocktail lamb cutlets with a BBQ basting Biltong, dry wors Carr’s water biscuits Jalapeno and cheese rissoles Cheese, corn and chilli fritters Assorted cheeses with mini rolls, biscuits and fig Hot Food preserve Baby potatoes filled with Parma ham and Fruit kebabs A selection of German cocktail sausages with Emmenthaler cheese Fruit kebabs, pecan tartlets, mini lemon meringue mustard relishes and mini hot dog rolls pies Cocktail chicken schnitzel Rumaki and Prego sauce (Minimum 50 pax) Honey and sweet chilli baked Karoo ribs marshall street lite Glazed pork spare rib Crab rollers with stir fry dip Garlic baked snails in vol au vents (Minimum 50 pax) Battered hake bite and remoulade Cold Food newtown Spicy potato wedges and sour cream with chives French baguettes and ribbon sandwiches with assorted fillings (Minimum 50 pax) Cold Food eloff street Sausage rolls Bobootie tartlets Assorted cocktail quiches topped with cheese Toast rounds topped with chicken liver pate and Cold Food Hot Food biltong Selection of local cheeses with French bread Jalepeno and cheese rissoles Brochettes topped with assorted of vegetarian Fillet of beef with a gherkin mustard relish in Italian Honey pork sausages toppings ciabatta Southern fried chicken kebabs Transkian Kerrie Vis Leek and mushroom triangle of phyllo Fruit kebabs Apricot frikadelle Golden calamari rings with a remoulade sauce Hot Food Assorted cocktail quiches Cocktail and mince Smoked salmon on health bread Miniature boerewors rolls with peach chutney Hot Food Guinea fowl kebabs with dried fruits Mouth bite assorted pies Karoo lamb sosaties Line fish crepes with tartare sauce Boland new potatoes with butternut and Simonsberg Barbecue basted lamb ribs filling Mushroom vol au vents Kudu spit roasted served in clay oven baked breads Chinese chicken balls with oriental dips with humus and mango salsa Jalapeno cheese rissoles Koeksisters (Minimum 50 pax) Melk tert (Minimum 50 pax) troye street marshall street rockey street lite jeppe street

Cold Food Cold Food Mini rolls with assorted fillings Open sandwiches on French bread consisting of the Brandy flamed chicken liver pate with Melba toast Miniature pork pies Oriental styled chicken kebabs following: Greek feta and spinach baked in phyllo Mini sourdough rolls with smoked chicken and Honey basted pork cocktail pork sausages Smoked snoek pate, salmon trout, chicken liver pate Cajun chicken and avocado in pita avocado Corn and cheese samoosas Cajun chicken mayonnaise, salami with mozzarella, Salmon and dill flavoured quiches Norwegian pickled roll mops harrison street lite Egg mayonnaise, ham and cheese. Selection of open sandwiches on French bread Cocktail Reuben’s sandwich Assorted mini rolls and French baguettes filled with Vegetable crudités with various dips Vegetable crudités with a variety of dips Potato Rosti with Gravalax, served with horseradish delectable items in season Spinach and feta in phyllo pastry parcels and leeks Hot Food Tempura fried chicken nuggets on a skewer Cocktail quiches of your choice Assorted blue cheese platter with fig preserve and Grilled Italian vegetable spikes Cocktail lamb cutlets with a BBQ basting Biltong, dry wors Carr’s water biscuits Jalapeno and cheese rissoles Cheese, corn and chilli fritters Assorted cheeses with mini rolls, biscuits and fig Hot Food preserve Baby potatoes filled with Parma ham and Fruit kebabs A selection of German cocktail sausages with Emmenthaler cheese Fruit kebabs, pecan tartlets, mini lemon meringue mustard relishes and mini hot dog rolls pies Cocktail chicken schnitzel Rumaki and Prego sauce (Minimum 50 pax) Honey and sweet chilli baked Karoo ribs marshall street lite Glazed pork spare rib Crab rollers with stir fry dip Garlic baked snails in vol au vents (Minimum 50 pax) Battered hake bite and remoulade Cold Food newtown Spicy potato wedges and sour cream with chives French baguettes and ribbon sandwiches with assorted fillings (Minimum 50 pax) Cold Food eloff street Sausage rolls Bobootie tartlets Assorted cocktail quiches topped with cheese Toast rounds topped with chicken liver pate and Cold Food Hot Food biltong Selection of local cheeses with French bread Jalepeno and cheese rissoles Brochettes topped with assorted of vegetarian Fillet of beef with a gherkin mustard relish in Italian Honey pork sausages toppings ciabatta Southern fried chicken kebabs Transkian Kerrie Vis Leek and mushroom triangle of phyllo Fruit kebabs Apricot frikadelle Golden calamari rings with a remoulade sauce Hot Food Assorted cocktail quiches Cocktail vetkoek and mince Smoked salmon on health bread Miniature boerewors rolls with peach chutney Hot Food Guinea fowl kebabs with dried fruits Mouth bite assorted pies Karoo lamb sosaties Line fish crepes with tartare sauce Boland new potatoes with butternut and Simonsberg Barbecue basted lamb ribs filling Mushroom vol au vents Kudu spit roasted served in clay oven baked breads Chinese chicken balls with oriental dips with amarula humus and mango salsa Jalapeno cheese rissoles Koeksisters (Minimum 50 pax) Melk tert (Minimum 50 pax) vegetarian options snack items

These are vegetarian options that can be incorporated These snacks are available on 24hrs notice and into any of our menus to suit your needs: combinations can be put together at special rates. Cold: Dry snacks: Pesto-flavoured Italian Vegetable Kebabs Biltong Assorted Vegetarian Quiches Dry wors Pretzels Vegetable Sushi with soya and wasabi Peanuts Spinach and feta Phyllo Parcels Mixed nuts Leek and mushroom Phyllo Parcels Cabonossi Vegetable Crudités with assorted dips Passion chocolates Miniature Bruschetta Seared Cherry Tomato, Olive and Mozzarella bar snacks with pesto Baked Butternut and Blue Cheese toast rounds PUB GRUB Fruit Kebabs Potato Skins With Sour Cream And Chives Hot: Honey Basted Chicken Wings Jalapeno Rissoles Deep Fried Calamari With A Remoulade Dip Cheese and corn Samoosas Mushroom Vol Au Vents LONDON TOWN Vegetable Spring Rolls Mouthbite Pork Bangers With A Mustard Dip Assorted Mini Pizzas Deepfried Fish Chunks With A Tar-tar Dip Baby Potatoes filled with Welsh rarebit New Potatoes with Welsh Rarebit Baby Potatoes filled with ratatouille and gratinated Cocktail Cornish Pasties with mozzarella Vegetable Empanadas MEXICANO Cheese Puffs Lamb Empanados With A Serrano Salsa Butternut and Feta Tartlets Nachos with Chill-con-carne, gratinated with cheese Haloumi and coriander Chilli Bites Spicy Chicken Wings Tortilla Chips with Guacomole and Salsa finger desserts SPRINGBOKS TAVERN Crispy Fried Potato Wedges Coated With A Braai Spice These additional items, which do not appear on our Cocktail Boerewors Rolls menus, are available and require a 48-hour notice period prior to the function. You can select and add Biltong and Dry Wors to your chosen menus or formulate your own. Mouthbite Vetkoek with Savoury Mince Finger desserts VEGETABLE BAR Pecan tartlets French Toast rounds with Brie Cheese and Chutney Milk tartlets Nachos With Chilli-enhanced Guacomole and Salsa Lemon meringues Deep Fried Mushrooms wth Sauce Remoulade Chocolate éclairs Cocktail Veggie Spikes In Pesto Fruit tartlets Jalepeno Cheese Rissoles Koeksisters Apple crumbles Cherries crumble Coconut and almond tarts welcome to africa african sunrise african sunset asian style

Kudu spit roasted to perfection served with clay Cinnamon flavoured butternut soup FROM THE KRAAL STARTERS oven baked breads topped with an Amarula flavoured With a garlic herbed crouton Assorted farm fresh breads Homemade Crisp Spring Rolls and wonton parcels humus and mango salsa From the kraal Chakalaka salad, sweet corn and bean salad, served with a sweet chilli dunker Guineafowl kebabs with a wild Madagascar dip Chakalaka salad, sweet corn and bean salad, Green salad with avocado, papino, crumbled goats Shrimp Crackers Transkeian new potatoes stuffed with baked butternut Green salad with avocado, papino, crumbled goats cheese, roasted onion and pine kernels Tom Yum Goong, Thai hot and sour Prawn Soup and gratinated with Parmesan cheese cheese, roasted onion and pine kernels Roasted vegetable and couscous salad with harrisa Assorted California roll with Kikkoman Soya sauce, Cherry tomatoes seared and marinated in mampoer Roasted vegetable and couscous salad with harrisa dressing pickled ginger and wasabi and spiked with a buffalo mozzarella dressing SPIT-ROASTED KUDU MAIN Prawn assegais with avocado salsa SPIT-ROASTED KUDU Assegai of Kudu thinly carved into pita bread, served Red Thai chicken curry infused with mango and Boer pumpkin and mielie fritters topped with creamed Assegai of Kudu thinly carved into pita bread with a mango salsa and Amarula flavoured hummus fresh cilantro served with fragrant Jasmine rice cheese, sundried tomato and chives Served with a mango salsa and Amarula flavoured WILD COAST RED LINE FISH Beef Teriyaki entwined with pak choi, shitake Zulu Morogo embalmed with phyllo pastry hummus Fresh assorted line fish flavoured with local aromatic mushrooms served with glazed egg noodles Miniature Boerewors rolls with peach flavoured WILD COAST YELLOWTAIL spices and oven baked to perfection, served with a Wok Fried vegetables in a chow mein sauce chutney dip saffron spicy rice Fresh yellowtail flavoured with local aromatic spices SWEET SENSATIONS Traditional cocktail Bobotie and oven baked to perfection BUTTOCK OF GEMSBOK Tiramisu Wild game biltong Served with a saffron spicy rice Served with sweet potato, Green bean bredie, Baked Individual masala laced Tiramisu with grated Koeksisters butternut, Krummel pap, Baked potato and wild-spiced BUTTOCK OF GEMSBOK Bourneville Chocolate Melk tert gravy Served with sweet potato Pannacotta AFRICAN TREATS Green bean bredie Lemon grass, coconut & Vanilla infused Pannacotta Cheese and biscuits topped with exotic brunoise of fruit Baked butternut shabeen menu Cape brandy pudding and crème anglaise Berry Jelly Krummel pap Sherry trifle Seasonal fresh berries encased in a caramelised Wild-spiced gravy An assortment of salads consisting of Chakalaka, Mocha Charlotte champagne jelly Baked potato Beetroot, Carrot & Pineapple, Potato and Green Croque em bouche Chocolate éclairs, fruit tartlets, miniature lemon Salad Crème Brule meringue pies Baskets of fresh baked rolls Koek sisters and fruit kebabs Tropical fruit salad and cream Peri- peri chicken livers & makaku Miniature lemon meringue Braised black beef with milk stout and served with Putu pap Karoo lamb poitjie in a rich rosemary sauce with root vegetables and rice Spicy chicken bunny chows with chillies and chutney Gebraaide Boerewors with a tomato bredie sauce Dombolo bread Cinnamon baked butternut Sweet chilli rubbed corn on the cob Mixed bean and lentil poitjie Koeksisters Lemon meringues welcome to africa african sunrise african sunset asian style

Kudu spit roasted to perfection served with clay Cinnamon flavoured butternut soup FROM THE KRAAL STARTERS oven baked breads topped with an Amarula flavoured With a garlic herbed crouton Assorted farm fresh breads Homemade Crisp Spring Rolls and wonton parcels humus and mango salsa From the kraal Chakalaka salad, sweet corn and bean salad, served with a sweet chilli dunker Guineafowl kebabs with a wild Madagascar dip Chakalaka salad, sweet corn and bean salad, Green salad with avocado, papino, crumbled goats Shrimp Crackers Transkeian new potatoes stuffed with baked butternut Green salad with avocado, papino, crumbled goats cheese, roasted onion and pine kernels Tom Yum Goong, Thai hot and sour Prawn Soup and gratinated with Parmesan cheese cheese, roasted onion and pine kernels Roasted vegetable and couscous salad with harrisa Assorted California roll with Kikkoman Soya sauce, Cherry tomatoes seared and marinated in mampoer Roasted vegetable and couscous salad with harrisa dressing pickled ginger and wasabi and spiked with a buffalo mozzarella dressing SPIT-ROASTED KUDU MAIN Prawn assegais with avocado salsa SPIT-ROASTED KUDU Assegai of Kudu thinly carved into pita bread, served Red Thai chicken curry infused with mango and Boer pumpkin and mielie fritters topped with creamed Assegai of Kudu thinly carved into pita bread with a mango salsa and Amarula flavoured hummus fresh cilantro served with fragrant Jasmine rice cheese, sundried tomato and chives Served with a mango salsa and Amarula flavoured WILD COAST RED LINE FISH Beef Teriyaki entwined with pak choi, shitake Zulu Morogo embalmed with phyllo pastry hummus Fresh assorted line fish flavoured with local aromatic mushrooms served with glazed egg noodles Miniature Boerewors rolls with peach flavoured WILD COAST YELLOWTAIL spices and oven baked to perfection, served with a Wok Fried vegetables in a chow mein sauce chutney dip saffron spicy rice Fresh yellowtail flavoured with local aromatic spices SWEET SENSATIONS Traditional cocktail Bobotie and oven baked to perfection BUTTOCK OF GEMSBOK Tiramisu Wild game biltong Served with a saffron spicy rice Served with sweet potato, Green bean bredie, Baked Individual masala laced Tiramisu with grated Koeksisters butternut, Krummel pap, Baked potato and wild-spiced BUTTOCK OF GEMSBOK Bourneville Chocolate Melk tert gravy Served with sweet potato Pannacotta AFRICAN TREATS Green bean bredie Lemon grass, coconut & Vanilla infused Pannacotta Cheese and biscuits topped with exotic brunoise of fruit Baked butternut shabeen menu Cape brandy pudding and crème anglaise Berry Jelly Krummel pap Sherry trifle Seasonal fresh berries encased in a caramelised Wild-spiced gravy An assortment of salads consisting of Chakalaka, Mocha Charlotte champagne jelly Baked potato Beetroot, Carrot & Pineapple, Potato and Green Croque em bouche Chocolate éclairs, fruit tartlets, miniature lemon Salad Crème Brule meringue pies Baskets of fresh baked rolls Koek sisters and fruit kebabs Tropical fruit salad and cream Peri- peri chicken livers & makaku Miniature lemon meringue Braised black beef with milk stout and served with Putu pap Karoo lamb poitjie in a rich rosemary sauce with root vegetables and rice Spicy chicken bunny chows with chillies and chutney Gebraaide Boerewors with a tomato bredie sauce Dombolo bread Cinnamon baked butternut Sweet chilli rubbed corn on the cob Mixed bean and lentil poitjie Koeksisters Lemon meringues starters starters

French Onion Soup - A dark onion soup enhanced Baked Kingklip in Pancetta - Baby Kingklip with with Guinness and topped with fontina cheese cracked Lemon pepper wrapped in matured Pancetta complimented with a herb baked flatbread oven baked served on fresh Asparagus and topped with sautéed wild mushrooms and a vanilla butter Butternut and Biltong Soup - A rich butternut soup enhanced with Devonshire cream and slivers of Biltong Mexican Mussels - Whole mussels served in a tortilla basket drenched in tequila flamed roasted pepper Wild Mushroom - Cream of Wild Mushroom Soup sauce topped with a julienne of root vegetables with Fresh Basil & Granary Croutons Traditional Caesar Salad - Crisp Cos lettuce entwined Trio of Ocean Treasures - Tuna and Salmon tartar with garlic creamy dressing, Topped with bacon chips entwined with avocado and napayed with a ginger and & Regiano Parmesan cheese. With French baguette toasted sesame dressing, seared Scallops marinated croutons in a pineapple mojito nestled on baby rocket neighbouring a kingklip scaloppini wrapped in pancetta Mushroom Mania - Exotic Tofu pockets filled with in a puddle of cranberry balsamico sautéed Asian Mushrooms set on wok fried Pak Choy flavored with Sichuan pepper and seared limes topped Wild and the Tame - Duck breast with a pineapple with a sweet chili crème fraiche caramel reduction, Baby chicken breast filled with a sage and onion farce, duck liver parfait wrapped with Baked Crayfish - West coast Crayfish gratinated with an ostrich carpaccio with a pistachio pesto a sweet chili and cilantro butter embraced by an decadent Asian mash and finished by a seared lime Kingklip Wellington - An individual golden baked medallion of kingklip engulfed with a duxelle of forest Ostrich Carpaccio - Wafer thin carpaccio of Ostrich mushrooms and baby spinach wrapped in puff pastry teased with peppery rocket leaves entwined in a Papino complimented with a saffron sauce salsa and drizzled with a sweet chilli crème fraiche Crayfish Ravioli - Crayfish Ravioli & Leek Spaghetti Peking Glazed Salmon - Asian glazed Salmon with served with a rich Lobster Bisque and Saffron Foam a hint of Sichuan pepper nestled a bed of wok fried vegetables topped with a sautéed melange of wild Curried King Prawns - South Indian Curried King mushrooms Prawns with caramelised limes and a Mango Lassi shot Crayfish Cape Malay - A melange of crayfish, prawns, mussels and line fish encased in a pastry shell flavoured King Scallops - King Scallops & Chorizo on a Minted with cilantro nestled on a puddle of coconut infused Pea Puree topped with Hollandaise Sauce and a red curry sauce mustard cress salad Venetian Tower - Roasted vegetable Gateaux with Raclette Supreme - Confit of Potato and Raclette grilled bringals and a basil infused Napolitano sauce cheese wrapped in Phyllo Pastry topped with a Béarnaise sauce green asparagus and Parma Ham Chips Forest Gâteaux - Wild mushroom ragout in a flaky pastry cup served with pearl vegetables and asparagus Kobe Beef Salad - Seared Kobe Beef with Five spice topped with sweet potato chips poached apples, Mizuna and sesame dressing LM Prawns - King Prawns Pan Fried with Garlic & Szechuan Duck - Szechuan Duck with black sesame Chablis and served on Olive Ciabatta noodles and ribboned soya cucumber Prosciutto Salad - Warm Asparagus and Prosciutto Mykonos Salad - Fresh rocket & Watercress with Salad served with a Lime & Chervil Butter seared cherry tomatoes & roasted pine kernels topped with pan-fried haloumi cheese drizzled with an olive Goats Cheese Salad - Goats Cheese, Olive and Sun marmalade dressing. Blushed Tomato Tart Served with Lime Oil Traditional Caesar Salad - Crisp Cos lettuce with a Goat’s Cheese Risotto - Local goat’s cheese covered creamy garlic dressing,Topped with bacon chips & in fresh herbs and breadcrumbs served warm on a Regiano Parmesan cheese, with French baguette pillow of basil flavoured risotto with pine nuts and croutons. freshly grated parmesan. Italian Tower - A mille Feuille of grilled Italian vegetables Mushroom Fields - Pithivier of brown field mushrooms nestled on fine summer herbs surrounded by seared mixed with rosemary and mozzarella, on roasted tomato Porcini Mushrooms topped with a gooseberry balsamic sauce and garlic husks. glaze. Golden Pasta - Fresh goat’s cheese and basil wrapped Avocado Ritz - Fanned avocado topped with blanched in home-made pasta then shallow fried until golden Mozambican Prawns drizzled with a South Sea Island and crisp. sauce Wild Risotto - Wild mushroom risotto enhanced with Tenderloin Carpaccio - Wafer thin slices of cured champagne and truffle oil, and topped by crunchy beef fillet infused with a basilicon pesto, Topped with oyster mushrooms. Regiano Parmesan, baby Rocket and crushed black Gnocchi Valentino - Deep fried basil gnocchi pepper accompanied by ricotta stuffed piquant peppers and Seared Scottish Salmon - Seared Scottish Salmon pan seared cherry tomato relish. nestled on pillow of Asian greens napayed with a sweet Wild Mushroom Terrine - Wild forest mushrooms in chili crème fraiche complimented with sweet potato a terrine wrapped in Savoy cabbage, served with a chips. tomato and shallot inspired olive oil and chervil. Thai Style Mussels - Ocean fresh green-lipped Wild Buffalo - Plum tomato and buffalo mozzarella mussels steamed in a red Thai mango sauce enhanced terrine accompanied by basil oil and toasted pine nuts. with wild cilantro Portobello Salad - Salad of grilled portabello Prawn & Crab Wonton - A delicate prawn and crab mushrooms topped by wild rocket and red chard with Thai red curry infused with mango, cilantro and coconut basil pesto. shards nestled in a crisp wonton basket topped with puffed noodles starters starters

French Onion Soup - A dark onion soup enhanced Baked Kingklip in Pancetta - Baby Kingklip with with Guinness and topped with fontina cheese cracked Lemon pepper wrapped in matured Pancetta complimented with a herb baked flatbread oven baked served on fresh Asparagus and topped with sautéed wild mushrooms and a vanilla butter Butternut and Biltong Soup - A rich butternut soup enhanced with Devonshire cream and slivers of Biltong Mexican Mussels - Whole mussels served in a tortilla basket drenched in tequila flamed roasted pepper Wild Mushroom - Cream of Wild Mushroom Soup sauce topped with a julienne of root vegetables with Fresh Basil & Granary Croutons Traditional Caesar Salad - Crisp Cos lettuce entwined Trio of Ocean Treasures - Tuna and Salmon tartar with garlic creamy dressing, Topped with bacon chips entwined with avocado and napayed with a ginger and & Regiano Parmesan cheese. With French baguette toasted sesame dressing, seared Scallops marinated croutons in a pineapple mojito nestled on baby rocket neighbouring a kingklip scaloppini wrapped in pancetta Mushroom Mania - Exotic Tofu pockets filled with in a puddle of cranberry balsamico sautéed Asian Mushrooms set on wok fried Pak Choy flavored with Sichuan pepper and seared limes topped Wild and the Tame - Duck breast with a pineapple with a sweet chili crème fraiche caramel reduction, Baby chicken breast filled with a sage and onion farce, duck liver parfait wrapped with Baked Crayfish - West coast Crayfish gratinated with an ostrich carpaccio with a pistachio pesto a sweet chili and cilantro butter embraced by an decadent Asian mash and finished by a seared lime Kingklip Wellington - An individual golden baked medallion of kingklip engulfed with a duxelle of forest Ostrich Carpaccio - Wafer thin carpaccio of Ostrich mushrooms and baby spinach wrapped in puff pastry teased with peppery rocket leaves entwined in a Papino complimented with a saffron sauce salsa and drizzled with a sweet chilli crème fraiche Crayfish Ravioli - Crayfish Ravioli & Leek Spaghetti Peking Glazed Salmon - Asian glazed Salmon with served with a rich Lobster Bisque and Saffron Foam a hint of Sichuan pepper nestled a bed of wok fried vegetables topped with a sautéed melange of wild Curried King Prawns - South Indian Curried King mushrooms Prawns with caramelised limes and a Mango Lassi shot Crayfish Cape Malay - A melange of crayfish, prawns, mussels and line fish encased in a pastry shell flavoured King Scallops - King Scallops & Chorizo on a Minted with cilantro nestled on a puddle of coconut infused Pea Puree topped with Hollandaise Sauce and a red curry sauce mustard cress salad Venetian Tower - Roasted vegetable Gateaux with Raclette Supreme - Confit of Potato and Raclette grilled bringals and a basil infused Napolitano sauce cheese wrapped in Phyllo Pastry topped with a Béarnaise sauce green asparagus and Parma Ham Chips Forest Gâteaux - Wild mushroom ragout in a flaky pastry cup served with pearl vegetables and asparagus Kobe Beef Salad - Seared Kobe Beef with Five spice topped with sweet potato chips poached apples, Mizuna and sesame dressing LM Prawns - King Prawns Pan Fried with Garlic & Szechuan Duck - Szechuan Duck with black sesame Chablis and served on Olive Ciabatta noodles and ribboned soya cucumber Prosciutto Salad - Warm Asparagus and Prosciutto Mykonos Salad - Fresh rocket & Watercress with Salad served with a Lime & Chervil Butter seared cherry tomatoes & roasted pine kernels topped with pan-fried haloumi cheese drizzled with an olive Goats Cheese Salad - Goats Cheese, Olive and Sun marmalade dressing. Blushed Tomato Tart Served with Lime Oil Traditional Caesar Salad - Crisp Cos lettuce with a Goat’s Cheese Risotto - Local goat’s cheese covered creamy garlic dressing,Topped with bacon chips & in fresh herbs and breadcrumbs served warm on a Regiano Parmesan cheese, with French baguette pillow of basil flavoured risotto with pine nuts and croutons. freshly grated parmesan. Italian Tower - A mille Feuille of grilled Italian vegetables Mushroom Fields - Pithivier of brown field mushrooms nestled on fine summer herbs surrounded by seared mixed with rosemary and mozzarella, on roasted tomato Porcini Mushrooms topped with a gooseberry balsamic sauce and garlic husks. glaze. Golden Pasta - Fresh goat’s cheese and basil wrapped Avocado Ritz - Fanned avocado topped with blanched in home-made pasta then shallow fried until golden Mozambican Prawns drizzled with a South Sea Island and crisp. sauce Wild Risotto - Wild mushroom risotto enhanced with Tenderloin Carpaccio - Wafer thin slices of cured champagne and truffle oil, and topped by crunchy beef fillet infused with a basilicon pesto, Topped with oyster mushrooms. Regiano Parmesan, baby Rocket and crushed black Gnocchi Valentino - Deep fried basil gnocchi pepper accompanied by ricotta stuffed piquant peppers and Seared Scottish Salmon - Seared Scottish Salmon pan seared cherry tomato relish. nestled on pillow of Asian greens napayed with a sweet Wild Mushroom Terrine - Wild forest mushrooms in chili crème fraiche complimented with sweet potato a terrine wrapped in Savoy cabbage, served with a chips. tomato and shallot inspired olive oil and chervil. Thai Style Mussels - Ocean fresh green-lipped Wild Buffalo - Plum tomato and buffalo mozzarella mussels steamed in a red Thai mango sauce enhanced terrine accompanied by basil oil and toasted pine nuts. with wild cilantro Portobello Salad - Salad of grilled portabello Prawn & Crab Wonton - A delicate prawn and crab mushrooms topped by wild rocket and red chard with Thai red curry infused with mango, cilantro and coconut basil pesto. shards nestled in a crisp wonton basket topped with puffed noodles main courses main courses desserts desserts

Beef Tournedo - Tournedo of beef tenderloin nestled Prime Rib - Prime rib of beef, de-boned and served Pyramid of Chocolate - A pyramid of chocolate Destiny Desserts on a garlic roasted mash and flash fried Asian greens with pommes pont neurf, herb crusted plum tomato mousse encased in a Sacha chocolate sponge topped Cakes splashed with a chocolate chilli sauce and puffed and a sauce béarnaise. with grated Bourneville, Brazilian nut praline and a Pavlova glass noodles coffee bean sauce Grilled Entrecote - Chargrilled sirloin of beef with Strawberry Cheesecake Highlands Salmon - Scottish Salmon oven roasted slow roasted plum tomatoes, pont neuf potatoes and Strawberry Pavlova - Mouthwatering Meringue Bar One with an apricot glaze served with polenta and a braised onion sauce. entwined with Fresh cream, macerated strawberries Baked Cheesecake parmesan crusted fritters complimented with and vanilla ice cream, With a Brazilian nut praline Karoo Filled Rack - Rack of Karoo lamb with a asparagus spears and a Sambal Oelek crème fraiche Black Forrest chicken and mushroom duxelle filling, minted mash Black Cherry Parfait - Black cherry and Vanilla Italian Tiramisu Karoo Duo - A combination of beef tenderloin and and Mediterranean style ratatouille and sauce paloise. parfait served with sweet berry compote & Almond Chocolate Mousse Cake a Karoo lamb cutlet on a mustard seed mash, fresh thuile biscuit West Coast Baby Sole - Fresh baby sole coated in asparagus and caramelised butternut complimented Warm Puddings well seasoned flour and pan fried in pure butter and Summer Pannacotta - Vanilla seed and honey with a Burgundy Sauce Cape Malva Pudding parsley smothered in natural juices and parmesan infused Pannacotta on a chocolate honeycomb base Hot Choc Pudding Ostrich Tournedos - Grilled Ostrich fillet set on wok cheese. with a spring berry compote fried Asian greens served with a mustard seed mash Toffee Apple Pudding Wild Sea Bass - Steamed wild sea bass served Trio of Cheesecakes - A delectable assortment of and complimented with a crème de cassis and Tipsy Brandy Pudding oriental style on hot wok black bean vegetables with miniature cheesecakes consisting of lemon, black rosemary jus Individual crispy noodle topping and a hoi-sin sauce. cherry and strawberry served with mango coulis Kingklip Supreme - Kingklip wrapped in Pancetta Choc Cherry Seduction Asian Style Tuna - Teriyaki scented tuna, encrusted Black Forest Gateaux - Individual Black forest served on a wild mushroom ragout with steamed Black Forrest Gateau with crushed mixed peppercorns, grilled until medium coated in chocolate served with cherry compote asparagus & a savory cous cous, ffinished off with a Austrian Choc Mousse rare. Served on a chilli spiced, crisp fried risotto cake chilli crème fraiche Toffee Apple Pudding - A sticky toffee pudding, and a ginger, garlic sesame oil. Strawberry Cheesecake filled with poached apples & cinnamon, oozing with Oceanic Thai Curry - A mélange of kingklip & prawns Charlotte rousse Darne of Scottish Salmon - Darne of chilli roasted a hot toffee and caramel sauce infused in a red Thai curry sauce served in a coconut salmon presented on a potato cake layered with topped with fresh cilantro Hot Choc Pudding - Rich, moist chocolate pudding celeriac and coriander, topped by crunchy leeks and steam baked, soaked in a rich syrup and covered Free Range Chicken Combo - Free-range chicken drizzled with an herb oil and balsamic reduction. with a dark chocolate sauce breast filled with Alaskan Crab Served with galette Hoi Sin Chicken - Seared baby chicken coated in potatoes & wok fried vegetables, and a teriyaki sauce Blueberry Pud - Blueberry and Vanilla steamed a lemon sesame glaze, served on hoi sin enhanced pudding with a white chocolate Crème Anglaise and Karoo Rack - Oven roasted rack of Karoo Lamb wok fried greens and egg noodles. fresh berries embraced with a wild mushroom ragout served with Chicken Supreme - Corn fed chicken Supremes a butternut disc and Kenyan beans and rosti potatoes Definitive Decadence - A dessert of pistachio nuts gently fried in herb butter, placed on a pillow of fresh with a minted jus and white chocolate Parfait served with a Hazelnut pea puree and served with a vanilla froth. sauce Pan-fried Beef Fillet - Beef medallions pan-fried Free Range Soufflé - Almond mousse filled chicken and topped with a poached quail egg served with breast fillet with a honey glaze, on a Mediterranean pomes frit, fresh asparagus surrounded by a truffle vegetable galette and a lemon butter sauce. essence Ho Chi Min Chicken - Smoked soy glazed chicken Wild & the Tame - Free-range chicken breast stuffed on oriental vegetables and Chinese egg noodles. with a farce of guinea fowl, sage & onion. Served on a bed of Almondine croquettes, Kenyan beans and Filled Free Range Chicken - Breast fillet of free wok fried capsicum finished with a seductive orange range chicken draped with a mango, coriander and and port wine sauce pine nut mousse, Roasted and presented on ratatouille with a reduced tomato cream sauce. Limpopo Venison - Peppered fillet of Limpopo venison on a creamed horseradish mash with a rich Tournedo of Chicken - Chicken tournedos pan fried bourguignon sauce in sage butter served with braised fennel, turned potatoes and a turmeric sauce. Veal Tournedos - Pan seared tournedos of veal fillet with an herb crust on a layer of garlic sautéed potatoes Sichuan Duck - Asian spiced, crispy skinned duck and a deep red wine jus. breast fillet served with bubble n squeak and a plum sauce. Cannon of Lamb - Roast cannon of lamb with a whole grain mustard and chive stuffing, creamed Wild Poetry - Griddled fillet of guinea fowl filled with Savoy cabbage, confit potato and rosemary garlic a springbok farce, served with steamed cous cous sauce. and a black cherry sauce. Veal Chop - Tender veal chop pan fried in butter with Peking duck - Honey roast breast of Peking duck rosemary and thyme presented on wholegrain mustard with Mei Mei Noodles and accompanied by ginger mash, topped by parsnip crisps and surrounded by tossed shitake and oyster mushrooms. a veal jus. Duck a l’Orange - Breast of duck confit in the Lamb Shank - Braised shank of Karoo lamb on garlic traditional French manner, served with sautéed dauphinoise potatoes accompanied by roasted garlic potatoes cognac flamed wild mushrooms and husks and a harrisa jus. Cointreau orange sauce. Beef Tenderloin - Tournedos of grain fed South Guinea fowl Supreme - Crispy roasted supreme of African beef with fondant potatoes and a chasseur guinea fowl on griddled polenta with slow roasted tomatoes, stuffed Savoy cabbage and a Madeira jus. main courses main courses desserts desserts

Beef Tournedo - Tournedo of beef tenderloin nestled Prime Rib - Prime rib of beef, de-boned and served Pyramid of Chocolate - A pyramid of chocolate Destiny Desserts on a garlic roasted mash and flash fried Asian greens with pommes pont neurf, herb crusted plum tomato mousse encased in a Sacha chocolate sponge topped Cakes splashed with a chocolate chilli sauce and puffed and a sauce béarnaise. with grated Bourneville, Brazilian nut praline and a Pavlova glass noodles coffee bean sauce Grilled Entrecote - Chargrilled sirloin of beef with Strawberry Cheesecake Highlands Salmon - Scottish Salmon oven roasted slow roasted plum tomatoes, pont neuf potatoes and Strawberry Pavlova - Mouthwatering Meringue Bar One with an apricot glaze served with polenta and a braised onion sauce. entwined with Fresh cream, macerated strawberries Baked Cheesecake parmesan crusted fritters complimented with and vanilla ice cream, With a Brazilian nut praline Karoo Filled Rack - Rack of Karoo lamb with a asparagus spears and a Sambal Oelek crème fraiche Black Forrest chicken and mushroom duxelle filling, minted mash Black Cherry Parfait - Black cherry and Vanilla Italian Tiramisu Karoo Duo - A combination of beef tenderloin and and Mediterranean style ratatouille and sauce paloise. parfait served with sweet berry compote & Almond Chocolate Mousse Cake a Karoo lamb cutlet on a mustard seed mash, fresh thuile biscuit West Coast Baby Sole - Fresh baby sole coated in asparagus and caramelised butternut complimented Warm Puddings well seasoned flour and pan fried in pure butter and Summer Pannacotta - Vanilla seed and honey with a Burgundy Sauce Cape Malva Pudding parsley smothered in natural juices and parmesan infused Pannacotta on a chocolate honeycomb base Hot Choc Pudding Ostrich Tournedos - Grilled Ostrich fillet set on wok cheese. with a spring berry compote fried Asian greens served with a mustard seed mash Toffee Apple Pudding Wild Sea Bass - Steamed wild sea bass served Trio of Cheesecakes - A delectable assortment of and complimented with a crème de cassis and Tipsy Brandy Pudding oriental style on hot wok black bean vegetables with miniature cheesecakes consisting of lemon, black rosemary jus Individual crispy noodle topping and a hoi-sin sauce. cherry and strawberry served with mango coulis Kingklip Supreme - Kingklip wrapped in Pancetta Choc Cherry Seduction Asian Style Tuna - Teriyaki scented tuna, encrusted Black Forest Gateaux - Individual Black forest served on a wild mushroom ragout with steamed Black Forrest Gateau with crushed mixed peppercorns, grilled until medium coated in chocolate served with cherry compote asparagus & a savory cous cous, ffinished off with a Austrian Choc Mousse rare. Served on a chilli spiced, crisp fried risotto cake chilli crème fraiche Toffee Apple Pudding - A sticky toffee pudding, and a ginger, garlic sesame oil. Strawberry Cheesecake filled with poached apples & cinnamon, oozing with Oceanic Thai Curry - A mélange of kingklip & prawns Charlotte rousse Darne of Scottish Salmon - Darne of chilli roasted a hot toffee and caramel sauce infused in a red Thai curry sauce served in a coconut salmon presented on a potato cake layered with topped with fresh cilantro Hot Choc Pudding - Rich, moist chocolate pudding celeriac and coriander, topped by crunchy leeks and steam baked, soaked in a rich syrup and covered Free Range Chicken Combo - Free-range chicken drizzled with an herb oil and balsamic reduction. with a dark chocolate sauce breast filled with Alaskan Crab Served with galette Hoi Sin Chicken - Seared baby chicken coated in potatoes & wok fried vegetables, and a teriyaki sauce Blueberry Pud - Blueberry and Vanilla steamed a lemon sesame glaze, served on hoi sin enhanced pudding with a white chocolate Crème Anglaise and Karoo Rack - Oven roasted rack of Karoo Lamb wok fried greens and egg noodles. fresh berries embraced with a wild mushroom ragout served with Chicken Supreme - Corn fed chicken Supremes a butternut disc and Kenyan beans and rosti potatoes Definitive Decadence - A dessert of pistachio nuts gently fried in herb butter, placed on a pillow of fresh with a minted jus and white chocolate Parfait served with a Hazelnut pea puree and served with a vanilla froth. sauce Pan-fried Beef Fillet - Beef medallions pan-fried Free Range Soufflé - Almond mousse filled chicken and topped with a poached quail egg served with breast fillet with a honey glaze, on a Mediterranean pomes frit, fresh asparagus surrounded by a truffle vegetable galette and a lemon butter sauce. essence Ho Chi Min Chicken - Smoked soy glazed chicken Wild & the Tame - Free-range chicken breast stuffed on oriental vegetables and Chinese egg noodles. with a farce of guinea fowl, sage & onion. Served on a bed of Almondine croquettes, Kenyan beans and Filled Free Range Chicken - Breast fillet of free wok fried capsicum finished with a seductive orange range chicken draped with a mango, coriander and and port wine sauce pine nut mousse, Roasted and presented on ratatouille with a reduced tomato cream sauce. Limpopo Venison - Peppered fillet of Limpopo venison on a creamed horseradish mash with a rich Tournedo of Chicken - Chicken tournedos pan fried bourguignon sauce in sage butter served with braised fennel, turned potatoes and a turmeric sauce. Veal Tournedos - Pan seared tournedos of veal fillet with an herb crust on a layer of garlic sautéed potatoes Sichuan Duck - Asian spiced, crispy skinned duck and a deep red wine jus. breast fillet served with bubble n squeak and a plum sauce. Cannon of Lamb - Roast cannon of lamb with a whole grain mustard and chive stuffing, creamed Wild Poetry - Griddled fillet of guinea fowl filled with Savoy cabbage, confit potato and rosemary garlic a springbok farce, served with steamed cous cous sauce. and a black cherry sauce. Veal Chop - Tender veal chop pan fried in butter with Peking duck - Honey roast breast of Peking duck rosemary and thyme presented on wholegrain mustard with Mei Mei Noodles and accompanied by ginger mash, topped by parsnip crisps and surrounded by tossed shitake and oyster mushrooms. a veal jus. Duck a l’Orange - Breast of duck confit in the Lamb Shank - Braised shank of Karoo lamb on garlic traditional French manner, served with sautéed dauphinoise potatoes accompanied by roasted garlic potatoes cognac flamed wild mushrooms and husks and a harrisa jus. Cointreau orange sauce. Beef Tenderloin - Tournedos of grain fed South Guinea fowl Supreme - Crispy roasted supreme of African beef with fondant potatoes and a chasseur guinea fowl on griddled polenta with slow roasted tomatoes, stuffed Savoy cabbage and a Madeira jus.