Chef Victor Skyiez

Ceaser salad with olive croutons

South African chakalaka

Green salad

BBQ chicken wings

Beef sliders with smoked melted cheese

Grilled T-bone steaks

Grilled chicken thighs

Smoked sausage

Grilled lamb chops

Sundried couscous salad

Grilled vegetables

Garlic and butter bread

Roasted yellow corn

Fruit platter

Spicy meat balls served with cream cheese and chives

Crumbed hallumi and Avo bites

Pulled pork served with chapati and red cabbage salad

Springbok carpaccio served with chimchuri sauce, parmasan cheese and ciabatta crostini

Chicken Hot Pot served with creamy mashed potatoes

Chicken Cape Malay curry served with yellow rice, mango salsa

Kingklip and mussel Malay served with rice

Pan seared pork chops served with honey mustard sauce, baked baby potatoes and grilled fine beans

Sunday beef roast served with pan jus. Seasonal vegetables and creamy polenta

Malva pudding served with amarula anglaise and vanilla Icecream

Vanilla panacotta served with mango and passion fruit purée, cookie soil and Icecream

Amarula Don Pedro

Tuna cappacio Served with guacamole crisp bacon and citrus mayo

Bok Choi soup finished with chilli flakes and sesame

Red wine marinated duck breast served ginger beer red cabbage, figs and berry sauce

Bbq sesame salmon with noodles and veggies

Asian pork belly served with soy glaze, baby carrot, glazed apple and Asian caslaw salad

Char Sui, Chinese bbq pork fillet served with sweet potato and fine beans

Cajun Seafood pasta-: grilled shrimp, mussels, and chicken served in a cajun sauce pasta

Grilled fillet served with sweet potato purée, beer barter fried shrimp, coriander and ginger soy sauce

Chinese mango pudding served with cookies and icecream

Baked coconut walnut sweet rice cake

Tempura prawn skewers

Salmon tarter stuffed in cucumber rings

Beef sliders filled with blue cheese, caramelised onion and mushroom sauce

Pulled Pork sandwich burger

Mini Honey sesame chicken and avo wraps

Beef Wellington served with red wine pepper sauce

Couscous garden salad

Potato, leek and bacon salad with ranch dressing

Vanilla panacota served with raspberry jelly, berry culis and mango sorbet

Carrot cake cups stuffed with orange flavoured cream cheese and pistachios

Cheese cake slices topped with glazed strawberries

Fruits on a skewer

Appetizers, Brie cheese and caramelised onion crostinis, salmon tarter, beef cappacio, mushroom bruschetta

Fresh oysters topped with pickled red onion and Tabasco sauce

Seared salmon fillet in an ocean of prawn bisque, fennel salad and guacamole

Prawn bisque soup served with seared scallops, crisp onion, and herb oil blend

Free range red wine marinated duck breast served with purée of cauliflower, cranberry sauce

Mozzarella rolled sole fish served with bisque,corn, saffron sauce, chorizo and micros

Asian pork belly served with soy glaze, baby carrot, glazed apple and Asian caslaw salad

Beef tagliata perfectly grilled beef sirloin served with polenta balls, squash purée, rocket salad and truffle oil

Herb crusted venison loin served with lentils, beetroot purée, char grilled baby onion and cream cheese

Butter flavoured beef fillet mignonette served with truffle infused potato foam, carrot purée, asparugus and red wine jus

Rolled lamb shoulder served with beet purée, lintels and chargrilled baby onion

Chocolate fondant, vanilla Icecream and berries of the forest

Cream brûlée served with chocolate Icecream and biscuits

Deconstructed key lime pie, with mirangue, berries and vanilla icecream

Dark choc brownie served with passion fruit sorbet, berry sauce and honey comb

Caldo verde, a Portuguese green soup served with chorizo and bacon

Vietnam Cajun shrimp toast-: grilled shrimp in Cajun Mayo finished on a toast and topped with cilantro and tobasco sauce

Asian pork belly served with soy glaze, baby carrot, glazed apple and Asian caslaw salad

Rolled lamb shoulder served with Pea purée and chargrilled baby onion

Seared salmon fillet in an ocean of prawn bisque, fennel salad and guacamole

Free range Duck leg confit served with pear purée baby carrots and potato foam

Red braised spareribs served with Chardonnay rissoto

Baked Lemon and butter lobster tails served with creamed corn

Chocolate fondant, vanilla Icecream and berries of the forest

Coffee soufflé pudding

Malva pudding served with poached pear, amarula anglaise and Icecream

Beef cappacio, rocket salad, wild mushroom purée, Parma shaves, lemon wedge

Mushroom n feta baked parcels

Rolled lamb shoulder served with Pea rissoto

Lamb rack served with pea, mint and rosemary purée

Mozzarella rolled sole fish served with bisque,corn, saffron sauce, chorizo and micros

Grilled cob fish served with couscous, hollaindaise sauce, poached egg and rocket

Herb crusted venison loin served with lentils, beetroot purée, char grilled baby onion and cream cheese

Cream brûlée served with chocolate Icecream and biscuits

Deconstructed key lime pie, with mirangue, berries and vanilla icecream

Malva pudding

Fresh oysters topped with pickled red onion and Tabasco sauce

Shrimp cocktail in shot glasses

Tomato bruschetta served on perfectly grilled ciabatta

Pulled pork bitterballen served with mustered sauce

Prawn bisque soup served with seared scallops, crisp onion, and herb oil blend

Grilled octopus served with pineapple ragu and caviar

Cured duck breast salad served with pomegranate vinaigrette

Pea risotto served with crisp pulled pork, sour cream blashed tomatoes and truffle oil

Southwest braised lamb shank served with olive oil mash and long stem broccoli

Crisp pork belly served with soy glaze, baby carrot, pickled apples, potato gnochi and Asian caslaw salad

Aged beef fillet served with truffle infused potato foam, carrot purée and pepper sauce

Beef tagliata perfectly grilled beef sirloin served with polenta balls, squash purée, rocket salad and truffle oil

Chocolate fondant, vanilla Icecream and berries of the forest

Cream brûlée served with chocolate Icecream and biscuits

Malva pudding served with amarula anglaise and vanilla Icecream

Dark choc brownie served with passion fruit sorbet, berry sauce and honey comb