Chef Deon Pastor

Black sesame seed char grilled tuna, with micro greens, crisp garden salad and punzudressing

Crisp seafood spring roll filled with a prawn fricasse, served on a bed of asian greens and teriyaki dressing

Seafood pot consisting of char grilled calamari, mussels and linefish goujons served in a rich cream sauce with toadyed baguette

Grilled kingklip with olive tapenade, seated on a bed of creamed spinach, potato rose, and basil oil

Pan seared salmon and prawn with buttered green asparagus, sweet potato chip, creamy lemon butter

Poached pear in vodka and aniseed, chocolate crumb and toffee sauce

Honey steamed pudding with cinamon, apple crisp, honeycomb and anglaise sauce

American style slaw salad

Caprese salad with basil pesto, Balsalmic vinegar and olive oil

Potato salad with egg and dill

BBQ chicken kebabs

Home style beef burgers

Honey glaze pork ribs

Fried onion, dill cucumber ribbons, tomato confit

Ketchup, 1000 Island sauce, garlic mayonnaise,

Potato wedges, sweet potato fries

Grilled corn with herb butter

Fresh fruit skewers

Chocolate chip cookies

Carrot cake slices

Tomato and roasted red pepper soup served with parmesan biscuit

Smoked chicken, prawn and avocado gateau, spicy beetroot puree with cucumber pearls and garden greens

Smoked salmon on asparagus, caper and lemon cream with grilled fennel and dill oil

Salad of springbok carpaccio, poached pear, slivers of mature camenbert cheese, roasted sweet potato chips, sweet beetroot reduction, garden greens and a aolli mayonaise

Almond crusted chicken supreme with potato dauphinoise, butternut puree, baby broccoli and thyme jus

Tournedo of beef on a macadamia nut potato puree, braised baby spinach, caramelized carrots and a red wine reduction

Grilled line fish goujon topped with poached mussel and grilled smoked paprika prawn, plum tomato and mint salad, cream style curry sauce and cilantro oil

Nut crusted lamb loin, potato fondant, red cabbage puree, fine beans and a rosemary jus

Poached pear in vodka and aniseed, chocolate crumb and toffee sauce

Chocolate torte, coffee ice cream, coral tuille and fresh berries

Baked apple crumble, caramel sauce, confit of raisins topped with chantilly cream, nut praline

Meulli Feulle, Layered sheets of pastry with berries and creme patissiere, dusted with roasted pistachio nuts

Cured cold meat and cheese board consisting of four assorted cured meats and four assorted cheeses

White fish cerviche with avocado puree, red onion, fresh coriander, lemon and red chili flakes

Chorizo poached in in red wine with dates and bacon

Assorted salsa consisting out of tomato and onion, roasted corn, pineapple

Assorted dips and sauces consisting of roasted red pepper sauce, pumpkin humus, guacamole, aoili, refried beans, aubergine puree

Bread sticks, tortilla chips, wraps, pita breads and toasted bruschetta

Salad of chickpea and chorizo with roasted peppers with rocket

Summer salad of cucumber, tomato, pineapple, red onion and corn

Sliced beef with chimichurri and Spanish meatballs

Mini chicken enchiladas and grilled chicken wings with peri peri

Battered hake bites and paprika spiced calamari,

Spanish rice and potato bravos

Vegetable stew, grilled corn

Baked custard puff tartlets

Berry puree with grilled banana and coconut flakes

Churros with chocolate sauce