Chef Tshepiso Semenya

Herb-Crusted Roast Lamb with mint yogurt dressing

Whole Roast Chicken with lemon, garlic, and rosemary

Moroccan Spiced Cauliflower Steak (vegetarian option)

Honey-Glazed Carrots with thyme

Sweet Potato Wedges with a tahini drizzle

Wild Rice Pilaf with toasted nuts and dried cranberries

Caesar Salad with a homemade dressing

Grilled Corn on the Cob with chili butter

Lemon Posset with shortbread

Sticky Toffee Pudding with caramel sauce

Chocolate Fondant with vanilla ice cream

Dark Chocolate Mousse with a hint of orange

Baklava with pistachio and honey

Classic Cheesecake – with a berry compote

Tempura Platter – Assorted tempura-fried shrimp, seasonal vegetables (sweet potato, zucchini, mushrooms)

Gyoza Dumplings – Pan-fried pork or vegetable dumplings with a soy dipping sauce

Seaweed Salad – Marinated seaweed with a sesame-soy dressing and sliced cucumbers

Nigiri: Maguro – Fresh tuna nigiri. Ebi – Sweet, boiled shrimp. Sake – Salmon with a brush of soy glaze

Sashimi (Slices of Fresh Fish): Salmon, Tuna

Maki Rolls (Traditional Rolls) California Roll – Crab, cucumber, avocado. Spicy Tuna Roll – Tuna, spicy mayo, and scallions. Vegetable Roll – Avocado, cucumber, and bell peppers

Miso Soup – Traditional miso soup with tofu, scallions, and seaweed

Pickled Vegetables – Japanese pickles, including ginger, radish, and cucumber, served alongside the sushi

Assorted Mochi Ice Cream – Mango, matcha, and strawberry flavors

Matcha Cheesecake – Light and creamy, topped with a dusting of matcha powder

Beetroot Carpaccio with Goat Cheese and Candied Walnuts: Thinly sliced roasted beetroot with creamy goat cheese, candied walnuts, and a drizzle of balsamic glaze. Wine Pairing: Sauvignon Blanc - Springfield Life from Stone

Grilled Peach and Arugula Salad with Maple-Balsamic Vinaigrette

Smoked Salmon Tartare: Served with avocado mousse, pickled cucumber ribbons, and microgreens, drizzled with citrus vinaigrette

Butternut Squash and Sage Velouté A velvety butternut squash soup infused with sage, served in delicate porcelain cups and garnished with a drizzle of truffle oil

Herb-Crusted Lamb Rack: Accompanied by creamy mashed potatoes, sautéed seasonal vegetables, and a rich red wine reduction

Pan-Seared Sea Bass: Served with a saffron risotto, grilled asparagus, and a lemon butter sauce

Chocolate Mousse with Salted Caramel: Decadent dark chocolate mousse layered with salted caramel and topped with a sprinkle of sea salt and chocolate shavings

Poached Pears in Red Wine: Pears poached in spiced red wine, served with a dollop of mascarpone and a drizzle of the reduced wine syrup

Festive Canapé Platter: Mini Yorkshire Puddings with rare roast beef and horseradish cream, Goat Cheese and Cranberry Crostini, Smoked Salmon Blinis with crème fraîche and dill, Prosciutto-Wrapped Melon, Mini Quiches: Spinach & feta, ham & cheese

Classic South African Platter; Mini Bobotie Bites: Spiced minced meat with egg topping in bite-sized portions, Mini Vetkoek stuffed with curried mince Chicken Sosaties: Skewered chicken pieces marinated in apricot and curry sauce, Biltong and Droëwors selection, Mini Corn Fritters with chili dipping sauce

Charcuterie and Cheese Platter: Assorted Cured Meats: Prosciutto, salami, chorizo, and biltong slices, Cheese Selection: Brie, cheddar, blue cheese, and camembert, Accompaniments: Mixed olives, pickles, fig preserve, and assorted crackers, Fresh Breads: Baguette slices, seeded rye bread, and breadsticks, Seasonal Fruits: Grapes, figs, and dried apricots

Roast Leg of Lamb with Rosemary and Garlic Served with a rich aux jus made from pan drippings

Honey-Glazed Gammon Slow-roasted and coated in a sticky honey glaze with cloves and mustard

Lemon and herb Spatchcock Chicken

Half-Shell Mussels in Creamy Garlic Sauce Fresh mussels topped with a creamy, garlic-infused sauce, grilled to perfection

Roasted Vegetables A colorful mix of root vegetables (carrots, parsnips, sweet potatoes, and butternut) roasted with thyme and olive oil

Caesar Salad Crisp romaine lettuce, croutons, and parmesan tossed in a classic Caesar dressing, topped with soft-boiled eggs and crispy bacon

Creamy Mashed Potatoes Fluffy mashed potatoes enriched with cream and butter

Honey and Thyme Glazed Baby Carrots Roasted to perfection with a sweet glaze

Creamed Spinach Rich and creamy spinach sautéed with garlic and finished with cream

Crispy Roast Potatoes Golden, crunchy roast potatoes, seasoned with rosemary and garlic

Traditional Christmas Trifle Layers of sponge cake soaked in sherry, custard, jelly, and fruit, topped with whipped cream and toasted almonds

Peppermint Crisp Tart A South African favorite with layers of creamy caramel, crushed tennis biscuits, and peppermint crisp

Malva Pudding Warm, sticky sponge pudding soaked in a rich butter sauce, served with custard or vanilla ice cream

Grilled Asparagus & Poached Egg with Parmesan and Lemon Butter

Caprese Salad with Heirloom Tomatoes, Burrata & Basil Pesto

Seared Tuna with Sesame Crust and Ponzu Dressing: Fresh Cape tuna, quickly seared with a sesame crust, served with a tangy ponzu dipping sauce and a microgreens salad

Mussels in White Wine & Garlic Broth with Homemade Bread:

Lamb Rump with Mint Chimichurri & Sweet Potato Mash

Mushroom Risotto with Parmesan & Truffle Oil

Lemon Posset with Shortbread & Fresh Berries

Poached Pears in Red Wine with Cinnamon & Vanilla

Peri-Peri Prawns with Garlic Butter Sauce: Large grilled prawns tossed in a smoky peri-peri sauce, served with a side of lemon wedges, garlic butter dipping sauce, and slices of toasted artisan bread for the table

Canape spread: Smoked Salmon Blinis, lamb kofta meatballs, Spicy butternut soup shots, biltong crostini

Bobotie Spring Rolls & Mango Chutney

Butternut & Coconut Soup:

Braised Beef Short Ribs Platter: Tender, fall-apart beef short ribs braised in red wine, served with bowls of truffle mashed potatoes and sautéed greens for the table

Grilled Kingklip with Lemon Butter: A platter of grilled kingklip fillets drizzled with lemon butter, served with bowls of wild rice pilaf and seasonal vegetables for everyone to share

Malva Pudding: served with a bowl of Amarula Crème Anglaise

Milk Tart Cheesecake: creamy milk tart cheesecake, dusted with cinnamon, served with extra slices of ginger cookie crust

Roasted Beet Salad with Goat Cheese and Candied Walnuts

Butternut Squash Soup with Toasted Pumpkin Seeds

Smoked Salmon and Dill Cream Cheese Crostini

Lemon Sorbet with Fresh Mint

Blood Orange Granita

Cucumber and lime sorbet

Fillet on the Bone with Red Wine Reduction, Truffle Mashed Potatoes, and Roasted Root Vegetables

Braised Lamb Shank with Rosemary Demi-Glace, Sweet Potato Purée, and Sautéed Brussels Sprouts

Seared Duck Breast with Cherry Port Sauce, Wild Rice Pilaf, and Charred Broccolini

Dark Chocolate Molten Lava Cake with Raspberry Coulis and Vanilla Bean Ice Cream

Apple Cranberry Crumble with Cinnamon Whipped Cream

White Chocolate Panna Cotta with Mixed Berry Compote

Grilled Shrimp Salad with Avocado, Grapefruit, and Champagne Vinaigrette

Frisée Salad with Warm Bacon Dressing, Poached Egg, and Croutons

Beet Carpaccio with Goat Cheese, Arugula, and Citrus Dressing

Baked Camembert with Fig Jam and Toasted Baguette Slices

French Onion Soup Dumplings

Goat Cheese and Beet Tartare with Balsamic Reduction

Coq au Vin Blanc with Roasted Garlic Mashed Potatoes

Bouillabaisse with Lemon Aioli

Ratatouille-stuffed Chicken Breast with Herbed Couscous

Beef Bourguignon with Creamy Polenta

Lavender Crème Brûlée with Honey-Roasted Figs:

Dark Chocolate Mousse with Salted Caramel Sauce

Tarte Tatin with Vanilla Bean Ice Cream