Chef Ru *

Wild Mushroom and parmesan arancini with braised shimeji mushrooms and truffle aioli (V)

Beetroot tataki with almond brittle, wild rocket and cashew cream

Mezze platter with hummus, roasted peppers, marinated feta, olives, falafel balls, meatballs, hummus

Asian cucumber salad with sesame oil, chilli, toasted peanuts, rice wine and apple cider vinegar, honey, toasted black and white sesame seeds

Honey Dijon Buckwheat Brussel Sprouts

Green goddess pasta with peas and asparagus

Green Salad with celery, spring onions, cucumber, dill, Italian parsley, yellow peppers, the dressing is blended basil, feta, Greek yoghurt and lemon juice

Balsamic and Honey Roasted Carrots with thyme

Tomato, basil and lemon linguine with black pepper

Hasselbeck roasted potatoes drizzled with cream cheese, a little pesto finished with fresh baby mixed tomatoes

Spicy Eggplant & Miso Tahini Sauce

BBQ Lamb chops with mint dressing

Herb crusted Kingklip with blistered rosa tomatoes

Peppered Beef Fillet/Picana with Chimichurri

Dijon and Dill Baked Salmon Trout

Chilli, Lime, Garlic and Coriander Marinade Mediterranean Halloumi Skewers

Gochujang miso salmon, pickled ginger juice creme fraiche, apple lime dill salad, avocado and sesame

Chocolate malva pudding with caramel sauce and vanilla ice cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Phyllo Galette with roasted nectarines

Goat Cheese Crème Brûlée with Lamb's Lettuce and Apple Dressing

Smoked Salmon Tartare On marinated beetroot with citrus crème fraîche & dill, served with toasted sourdough baguette

Roast beetroot, cranberry & apple salad With whipped vegan feta & date molasses

Almond & Cranberry Camembert Deep fried camembert cheese topped with cranberry ganache and roasted Almond flakes

Bacon & Cherry Kisses Skewers of cherries wrapped in bacon and coated in a sticky BBQ and Cherry sauce

Prawn Thermidor King prawns cooked in a mornay gratin with cheese, an apple & herb garnish

Smoked duck, mango, chilli, baby leaves, mandarin dressing

Mushroom Burrata tart, savoury stewed pears, mushroom velouté, smoked pearl onions, herb oil

Spice crusted lamb rack, braised spinach, potato, mustard chilli cream, mint gel, coriander butter

SALMON & SAFFRON Pan fried salmon with saffron & lemon cream sauce, buttered spinach & chive mash

Cranberry BBQ Ribs Pork ribs, glazed with cranberry BBQ sauce, served with slaw, buttered corn

Root vegetable wellington Crispy roast potatoes, Tenderstem broccoli, carrots and roasted parsnips. Finished with pomegranate seeds and served with a rich vegan gravy (VE)

Pain Perdu A sweet brioche bread pudding with cream, salted caramel sauce & vanilla ice cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Apple & Blackberry Crumble with vanilla creme anglaise

Christmas chocolate brownie Served warm with a rich chocolate sauce and vanilla bean ice cream. Topped with a festive chocolate and dusted with gold dust (V)

Sesame crusted tuna tataki with pickled radish and ponzu dressing

Chilli lime prawns with coriander mango salsa

Pumpkin Fennel Soup with and butter poached Prawn

Baked oysters with preserved lemon, parsley and panko breadcrumb

Prawns with cucumber raita and green oil

Prawn Tom Yum and Sticky Rice

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, lemon caper beurre blanc and green oil

Gochujang grilled salmon, pickled ginger jus, sweet pomme puree, orange sesame broccolini and edamame salad

Apricot glazed grilled snoek with pumpkin puree and confit baby onions, lemon butter mangetout

Butter poached rainbow trout with cauliflower puree and garlic butter and caper sauce

‘Bread and Cheese’ Savoury bread and butter pudding with camembert

Miso Apple crumble with cinnamon and vegan vanilla ice cream

Peach and berry mini pavlovas with raspberry puree

Blueberry cheesecake with blueberry compote and blueberry gold dust

Caprese skewer with balsamic glaze

Moroccan Meatballs with Pomegranate Glaze

Chermoula roasted cauliflower pops with bambara bean puree and sesame paprika sprinkle

Potato rosti with chakalaka and sour cream

Peppered roast beef and horseradish on sourdough

Beetroot mousse and smoked mackarel blinis

Beef mince samoosas with cucumber raita

Mini bunny chow with butter chicken

Piri piri Nandos prawns

Mushroom arancini with biltong dip

Pulled pork tartlets with asian BBQ sauce

Thai beef skewers with chilli soy dip

Prosciutto, griddled peach and mozzarella skewers

Mixed grill braai board with a selection barbequed meat and peri peri sauce

"Amagwinya noatchaar" Fried doughnuts with spicy beef mince and relish

Mini melktert

Malva pudding cups with amarula custard

Trifle shots with raspberry jelly and rooibos infused custard

Mini cheesecake, with fresh raspberries, and raspberry coulis

Apple pie rice paper rolls with cinnamon coconut cream

Mauyu- Baobab fruit creme anglase and lemon cake

Asian pulled pork with cornbread waffles

Tiramisu cruffle( croissant waffle) with mascarpone cream, coffee syrup, chocolate and raspberries

Toasted bagels with smoked salmon, fennel, whipped ricotta poached egg, chive oil

Shortrib Hash- Tender pieces of short rib with demi glace, shredded potatoes, peppers, charred baby onions and sunny side up egg

Brioche french toast with clotted cream, fresh berries and honey/maple syrup

Continental breakfast

Roast beef sandwich with swiss cheese, pickles mayo mustard and horseradish

Champagne float

Sesame crusted tuna tataki with pickled radish and ponzu dressing

Mushroom arancini with truffle aioli, microgreens and sundried tomato vinaigrette (V)

Pulled pork tartlets with asian BBQ sauce

Springbok carpaccio with micro herbs, cashew mousse, macerated blackberries and a pomegranate and balsamic reduction

Pumpkin Fennel Soup with and crispy pumpkin skin and sweet potato crisp

Butter poached salmon with lemon caper beurre blanc

Seared salmon, crispy salmon skin, trout caviar, lemon risotto, green oil, charred asparagus with garlic

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, lemon caper beurre blanc and green oil

Beef fillet with pesto pomme anna (Thinly sliced roasted potatoes), sautéed shimeji mushrooms and mushroom purée

Ginger braised pork belly with glazed carrots, cauliflower puree and cherry reduction

Roast Lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and Rooibos demi glaze

Amarula infused Créme bruleé with mascerated berries and vanilla ice cream

Chocolate malva pudding with caramel sauce and vanilla ice cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Sweet potato cheesecake

Peach and berry mini pavlovas with raspberry puree

Massaged kale salad with roast apricots, barley and maple tahini dressing

Lebanese Tabbouleh salad with bulgar, fresh mint, pomegranate and lemon parsley dressing

Smashed confit potatoes

Chicken involtini stuffed with ricotta and spinach

Baked ratatouille

BBQ Lamb chops with mint dressing

Yoghurt marinated chicken

Chickpea and chorizo quinoa pilaf

Chicken kebabs with tzatziki sauce

Sticky bbq ribs

Asian slaw with miso mayo

Steamed green veg

Chocolate brownie sundaes with chuckles ice cream and caramel sauce

Chocolate malva pudding with caramel sauce and vanilla ice cream

Ice cream with berry compote

Ratatouille stack with pesto sauce and balsalmic glaze

Wild Mushroom and parmesan arancini with braised shimeji mushrooms and truffle aioli (V)

Beetroot carpaccio with cashew cheese mousse, arugula, almond brittle and orange vinaigrette (V)

Garden of Eden Salad with seasonal tomatoes, roasted black grapes, herb vinaigrette with vegan feta cheese (V)

Crispy Haloumi Salad Fennel and Orange Slaw - Chilli ginger dressing, baby Cos Lettuce

Brown mushroom gnocchi with tempura eggplant - pecorino cacio - truffle cream

Miso glazed king oyster mushroom with, pumpkin puree, garlic sesame aioli, edamame dust (V)

Tamari shiitake mushrooms with kimchi fried black rice with miso butternut puree (V)

Harissa spiced cauliflower, leek risotto, green oil, crispy onion, charred asparagus with garlic (V)

Sundried tomato and hummus tagliatelle with herb oil

Balsalmic Glazed Oyster Mushrooms with pomme puree and petit pois

Vegan brownie sundae with coconut ice cream and caramel sauce

Peach galette with blackberry thyme syrup and vegan vanilla ice cream

Vegan chocolate malva pudding with coconut caramel sauce