moyo Year End Celebrations Available from 1 November until 24 December 2016. Includes a 660ml of still and sparkling water per table of 10.

R270 Communal Feasting Menu Dishes served to table to be shared, minimum 10 guests.

moyo platters (v) Crisp Moroccan flat bread drizzled with olive oil and Dukka spice and Tunisian bread sticks with chickpea and chilli dip

Starters

Free State soup Creamy sweet potato and biltong soup served with sweet potato crisp and biltong oil

moyo house salad (v) Baby spinach leaves, lettuce, cucumber, chickpeas, marinated red onion, roasted pumpkin cubes, vine tomatoes, string beans, melba and toasted pumpkin seeds, dressed with mustard herb dressing

Samoosa platter Traditional deep fried triangular pastry pockets with cheese & spring onion (v) and mild beef curry

Main Course

Beef dombolo Beef cubes cooked until tender in a variety of traditional African spices and served with dumplings

Chicken and date tagine Marinated chicken, braised with spices and dates

Seared calamari Seared calamari sautéed with olives, broccoli and garlic, drizzled with lemony harissa butter

Sides (v)

Moroccan rice, seasonal sautéed vegetables

Dessert (v)

Peppermint crisp cheesecake Creamy, rich fridge cheesecake served with butterscotch sauce and chocolate drizzle

R350 Communal Feasting Menu Dishes served to table to be shared, minimum 10 guests.

moyo bread platters (v) Crisp Moroccan flat bread drizzled with olive oil and Dukka spice and Tunisian bread sticks with chickpea and chilli dip

Starters

Free State biltong soup Creamy sweet potato and biltong soup served with sweet potato crisp and biltong oil

moyo house salad (v) Baby spinach leaves, butter lettuce, cucumber, chickpeas, marinated red onion, roasted pumpkin cubes, vine tomatoes, string beans, melba toast and toasted pumpkin seeds, dressed with mustard herb dressing

Samoosa platter Traditional deep fried triangular pastry pockets with cheese & spring onion (v) and mild beef curry

Calamari dovi Seared calamari caramelised in molasses, mint and harissa sauce, sprinkled with ground nuts

Main Course

Moroccan chicken supreme Grilled chicken stuffed with butternut, pine nuts, dates and feta, drizzled with lemon butter

Oxtail Amos Our famous oxtail braised with butterbeans and carrots in red wine beef jus

Chermoula grilled line fish Line fish fillet rubbed with chermoula paste then flame grilled

3 Bean curry (v) beans, black eyed beans and red kidney beans, slow cooked in a rich tomato gravy, spiked with Malay masala

Sides (v)

Moroccan rice, African spinach and seasonal sautéed vegetables

Dessert (v)

Apple, butternut and white chocolate crumble Stewed cinnamon apple and butternut, spiked with white chocolate and baked with a delicate crumble, served with vanilla ice cream

Fresh fruit kebabs Served with a cinnamon dipping sauce

R430 Communal Feasting Menu Dishes served to table to be shared, minimum 10 guests.

moyo bread platters (v) Crisp Moroccan flat bread drizzled with olive oil and Dukka spice and Tunisian bread sticks with chickpea and chilli dip

Starters Free State biltong soup Creamy sweet potato and biltong soup served with sweet potato crisp and biltong oil

moyo house salad (v) Baby spinach leaves, butter lettuce, cucumber, chickpeas, marinated red onion, roasted pumpkin cubes, vine tomatoes, string beans, melba toast and toasted pumpkin seeds, dressed with mustard herb dressing

Samoosa platter Traditional deep fried triangular pastry pockets with cheese & spring onion (v) and kudu

Maize crumbed rock shrimp Battered rock shrimp crumbed in maize, fried and tossed in peri-naise

Main Course Moyo flamed fillet Fillet medallions filled with mushroom, spinach and mozzarella, served with a Madagascan green peppercorn, sauce

Chicken and prawn curry Fragrant creamy curry with tines of traditional spices and coconut

Klein Karoo venison potjie Venison slow cooked in a sweet dark beer jus with baby onions and cherry tomatoes

Zucchini, brinjal and mushroom smoor (v) Slow cooked stew of zucchini, brinjal and mushrooms, with toasted flaked almonds, grilled peppers and chickpeas

` Sides (v) Moroccan rice, potato gallet, seasonal sautéed vegetables, African spinach

Dessert (v) moyo Duet Cinnamon chocolate mousse cake and bread & butter pudding served with an almond custard shot

Fresh fruit kebabs Served with a cinnamon dipping sauce

R285 African Buffet Feast Eat as much as you like! Minimum 60 pax.

Cold Starters

Selection of pâtés Chicken liver, snoek, biltong, dukkah carrot and white bean (v),beetroot and feta hummus (v)

moyo bread selection (v) Assorted cocktail rolls, mosbolletjies, roosterkoek

Cold and cured selection Springbok carpaccio, harissa grilled chicken supreme, avo & salmon terrine, maize crumbed shrimp

Dips, spreads and pickles (v) Sweet mustard sauce, pickled mushrooms, olives, muttabal, chilli spiked chickpea dip, olive oil, balsamic vinegar, dukkah, harrisa paste, dried fruit pickle

Hot Starters Peri peri chicken liver pot West Coast mussels in a curried coconut broth Soup Chef’s choice of 1 available on the day

Oxtail soup West African peanut soup (v) Moroccan carrot, sweet potato and dukkah (v)

Salad Bar Chef’s choice of 7 available on the day

Construct a salad (v) Lettuce, feta, olives, red onion, butternut cubes, cherry tomatoes, green beans, chickpeas, mixed seeds, cucumbers, melba toast

Rainbow slaw (v) Red cabbage, carrots, green onions, sugar snap peas, red & yellow peppers, and a coriander, honey and lime dressing

Potato salad (v) New potato, spring onion, fresh parsley, hard-boiled eggs, sour cream mayonnaise

Salad Bar (Continued)

Beetroot salad (v) Steamed baby beetroot with mint

Baby carrot & couscous salad (v) Honey roasted baby carrots, couscous and cucumber tossed with pomegranate seeds, pistachio nuts, almond flakes, coriander and mint

Rice & grape salad (v) Rice tossed with baby spinach, cranberries, grapes, chickpeas tossed in a chilli cinnamon dressing

Barley, cranberry and pine nut salad (v) Barley with mustard dressing, toasted pine nuts and dried cranberries

Grilled eggplant salad (v) Grilled eggplant stacked with mozzarella, basil and cherry tomatoes

Grilled halloumi & green bean salad (v) Chargrilled halloumi, crispy green beans, sweet cherry tomatoes, cucumber ribbons, sesame seeds and chilli lemon dressing

Curried chicken and peach pasta salad Chicken, peas, peaches, red pepper, pasta and curried mayonnaise

Dressings (v) Smoked paprika dressing, cumin roast lemon dressing, creamy blue cheese & herb dressing, olive oil and balsamic vinegar

Tagines & Potjies Chef’s choice of 4 available on the day

Denningvleis Beef dombolo Venison potjie Chicken akni Prawn & calamari potjie Three bean curry (v) Mala mogodu African styled ox tripe cooked with onions and chilli

Carvery Chef’s choice of 2 available on the day

Kudu kebab Peppadew studded lamb Harrisa rubbed baby chicken Chilli, oregano beef rump

Mains

Seafood Chef’s choice of 1 available on the day Chermoula rubbed line fish Seared calamari dovi

Meat & chicken Chef’s choice of 2 available on the day Minute Sirloin steak Sweet curry lamb Chicken wings & drumsticks Beef or lamb wors

Vegetarian Chef’s choice of 1 available on the day Spice rubbed cauliflower steak Grilled whole brown mushrooms

Sauces Harrisa lemon butter, Mozambican peri peri, and monkey gland

Sides (v) Chef’s choice of 8 available on the day

African spinach (Mfino) Roasted potato wedges with rosemary, sea salt & garlic Phutu & sheba Roast vegetable couscous 7-colour rice/ Yellow rice with raisins Sweet potato bake Pap pie Grilled mealies & beans Cinnamon roast butternut wedges Spiced vegetable biryani

Dessert Chef’s choice of 8 available on the day

Hertzoggies Peppermint crisp cheesecakes Lemon meringue cups Chocolate brownies with chocolate custard Ethiopian baked coffee pudding Fruit kebabs with salted caramel dip Lamingtons Apple, butternut & white chocolate crumble Bread & butter pudding 4 flavours of ice cream with condiments Ndezi cheese platter

Menu items are subject to availability and will be replaced with a suitable option should it be required.

OPTIONAL EXTRAS

Add onto to your Year End Celebration with the following items:

BEVERAGE Welcome drink (Alcoholic): R35.00 per drink Welcome drink (Non – alcoholic): R30.00 per drink Still or Sparkling water (660ml) R33.00 per bottle Jugs of juice R75.00 per jug EXTRAS Shwe shwe Christmas hats R20.00 per person moyo Christmas crackers R15.00 per person Shwe shwe Christmas hats and crackers R33.00 per person

Thank you for considering moyo Melrose Arch as the venue for your Year End Celebration. We look forward to hosting you in true moyo style!

Should you wish to proceed with booking your event with us please complete the following details so that we can provide you with a quotation for your event.

Name: Company: Tel: Fax: E-mail: Date: Time: No of guests:

EXCLUSIVITY CLAUSE: Please note that should you require one of our areas for your exclusive use, we will levy a venue exclusivity charge that will change according to your numbers. Should numbers drop, the venue charge will increase accordingly. Should numbers increase, the venue charge will decrease.

Year End Celebration Detail: Please supply the following information:

Please tick your preferred menu box below:

Communal Feasting Menu 1 R270 pp Communal Feasting Menu 2 R350 pp

Communal Feasting Menu 3 R430pp African Buffet Feast R285pp

For optional add on items please tick the box on page 3.

Specific dietary requirements: moyo is able to cater for kosher and halaal guests. These units will be ordered from certified suppliers, please advise how many units would be required.

Halaal : ______

Kosher: ______

Other dietary information: ______

Bar Budget in ZAR (this excludes 10% service charge) ______

Drinks to be included in the bar budget i.e. wines, spirits, beers, soft drinks ______

Pre-selected wines – suggestion pre select 2 red wines and 2 white wines from our wine menu ______

Do you require wheelchair access?

______

Please advise whether or not you require parking tickets for your function?  Please note that parking facilities may vary per restaurant, please consult with your celebration coordinator.

Payment Details

Client Invoicing Details Name/Company Postal Address Company VAT number Telephone Fax Contact person Date of celebration Name of person responsible for payment & contact details Payment method

Please note that the any outstanding balances for food, drinks, and extras must be settled before the date of your event. Please note we do not accept cheques.