Private Chef

Burrata & tomato carpaccio – creamy burrata with thinly sliced heirloom tomatoes, fresh basil, extra virgin olive oil, and balsamic glaze. served with toasted ciabatta

Garlic butter prawns – pan-seared prawns in white wine, butter, and garlic, with a hint of chili flakes, served with lemon wedges. primo

Butternut squash and sage velouté a velvety sage-infused butternut squash soup infused

Truffle mushroom risotto – arborio rice slow-cooked with porcini mushrooms, parmesan, white wine, and finished with truffle oil and fresh parsley

Mushroom aranchini balls with pickled red onion, spicy aioli and garden greens

Baked camembert with fig jam and toasted baguette slices

Beef fillet with red wine & balsamic reduction – tender beef fillet, cooked medium-rare, with a rich red wine balsamic sauce, served with rosemary-infused mashed potatoes and sautéed broccolini

Lemon butter seabass – pan-seared seabass with lemon butter sauce, served with saffron-infused risotto and roasted cherry tomatoes

Beef short rib with red wine jus – braised short rib in a rich red wine jus, served with root vegetable puree

Affogato with biscotti - vanilla gelato drowned in a shot of espresso, served with crispy almond biscotti

Deconstructed tiramisu - marscapone mousse with a coffee soaked sponge, crumb and an espresso glaze

Strawberry panna cotta – silky vanilla panna cotta with fresh strawberry compote and basil syrup

Ceviche with fresh herbs and citrus
 - a refreshing starter with freshly caught fish, lightly marinated in citrus juice, mixed with finely diced red onion, cilantro, avocado, and a hint of chili

Beef tartare with mustard dressing
 - finely chopped prime beef, seasoned with dijon mustard, shallots, capers, and a touch of worcestershire sauce, served with crispy toast points

Grilled mediterranean sea bass
 - a whole sea bass, grilled with fresh herbs, olive oil, and lemon, served alongside roasted seasonal vegetables and a light white wine sauce

Italian saffron risotto - 
creamy, rich risotto with a delicate touch of saffron, finished with parmesan and butter for a luxurious mouthfeel

Grilled asparagus with lemon and parmesan
lightly charred asparagus, drizzled with lemon zest and finished with fresh shaved parmesan

* traditional french coq au vin
chicken slowly braised in red wine, with mushrooms, onions, and bacon, served with buttery mashed potatoes or rustic baguette for dipping

Tiramisu
 - a classic italian dessert made with layers of espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder

Lemon sorbet with fresh berries
 - a refreshing and tangy lemon sorbet served with a medley of seasonal fresh berries to cleanse the palate

Asian style carpaccio of linefish

Linefish ceviche lime and coconut, mango salad

Gaspacho with golden croutons and raw vegetables

Cucumber and coconut soup

Grilled linefish sauteed vegetables and saffron beurre blanc

Grilled linefish with venere rice, pak choi and jalapeño sauce

Lime granite with marinated honey and vanilla citrus fruits,

Malva pudding with vanilla ice cream and butterscotch sauce

Meringue crunch with seasonal fruits

Caramelized apple on puff pastry, vanilla ice cream

Gaspacho with golden croutons and raw vegetables

Ceasar salad with panko chicken

Caprese salad con basilico

Linefish carpaccio with asian dressing

Butterfly chicken marinated with lemon and ginger, roasted baby potato and vegetables

Grilled linefish sauteed vegetables and saffron beurre blanc

Beef picania chimichurri, potato darphin and sauteed mushrooms

Grilled rack of karoo lamb, tian of vegetables, thyme jus

Grilled linefish with venere rice, pak choi and jalapeño sauce

Vanilla creme brulee

Lemon cheesecake and red berries

Pavlova with fresh fruits

Lime granite with marinated honey and vanilla citrus fruits,

Tarte tatin with vanilla ice

Cucumber and coconut soup

Fresh and confit tomato tartar, homemade chips

Fresh herbs and flowers salad, crispy vegetables and truffle vinaigrette

Crispy provencal vegetables on rice disks base

Venere rice with a medley of vegetables, jalapeño sauce

Rice ravioli of vegetables, carrot and ginger sauce

Provencal potato puree, vegetables tempura

Fresh sauteed vegetables with basil pesto

Lime granite with marinated honey and vanilla citrus fruits,

Vegan cheese cake peacan nuts and red berries couli

Incredible chocolate cake

Curried prawns with aubergines parmigiana, basil pesto

Fresh and confit tomato tartar, homemade chips

Linefish ceviche lime and coconut, mango salad

Linefish tartare leche del tigre

Tuna tataki with deconstructed nicoise salad

Grilled linefish sauteed vegetables and saffron beurre blanc

Grilled kingklip in courgette scales, homemade gnocchi and shiso dressing

Grilled linefish with venere rice, pak choi and jalapeño sauce

Prawns wrapped with tagliatelle and truffle sauce, watercress salad

Smoked salmon on a bed of creamy potatoes, watercress puree

Rack of lamb, gratin dauphinoi, fine beans and rosemary jus

Pork belly with crackling, pak choi and home made truffled potato pure

Tournedos rossini

Chicken filet filled with mushrooms in potato cage, sauteed spinach

Kudu or springbok loin, celeriac puree, sauteed mushrooms, red wine and pepper sauce

Beef filet, gratin dauphinois, fine beans and black pepper sauce

Vanilla creme brulee with blueberry financier

Crêpes suzette

Half cooked chocolate soufle, vanilla ice cream and berries

Lime granite with marinated honey and vanilla citrus fruits,

Raspberry soufflé

Floating canapes x3 (selection will be confirmed along with menu, so no dishes over lap)

Crayfish done on the fire with smoked avocado and jalapeno

Gazpacho served with focaccia

Fresh oysters - served traditionally or asian style

Charcuterie, local cheese, preserves, dips, pates, artichokes, olives (and many more) home baked breads ect.. luxury platters)

Fresh salads and sides to accompany one of the above selections

Seafood symphony of prawns, crayfish or squid, mussels, whole fish, and 5 side dish to accompany the selection

Traditional: turkey or chicken, gammon, roast lamb or beef, arancini balls, crispy duck fat potatoes, asparagus with hollandaise, green salad with orange vinaigrette, roast butternut and beetroot, string green beans (open to your suggestions) ,

Chocolate brownie and berry trifle or traditional trifle

Pavlova served with berries or summer passion fruit and pineapple, lemon curd and cream topped with sparkles, great for a celebration

Christmas cake or other (open to your suggestions)

Biltong and cheese platters - assorted game biltong (springbok, kudu, beef) with aged cheddar, gouda, and chili-infused cheeses

Mini braai broodjies - miniature versions of the classic toasted sandwich with cheddar, tomato, and onion grilled over the fire

Corn ribs with smoked paprika butter - sweetcorn quarters chargrilled until smoky, brushed with paprika-infused butter

Mini wors bites with mustard dip - bite-sized boerewors skewered and served with a tangy whole-grain mustard dip

Boerewors - traditional south african sausage, coiled and grilled to juicy perfection

Lamb chops with garlic and rosemary marinade - tender lamb cutlets marinated in olive oil, garlic, and rosemary

Whole grilled snook with apricot basting

Sticky bbq chicken wings - grilled wings glazed with a homemade sticky barbecue sauce featuring honey, soy, and smoked paprika

Malva pudding with amarula cream sauce - traditional south african sponge cake served with a warm custard flavored with amarula liqueur

Grilled pineapple skewers with honey and lime - sweet and tangy dessert, charred over the fire, drizzled with honey and a squeeze of lime juice

Koeksisters - syrup-soaked braided doughnuts for a sweet, sticky finish

Traditional trifle - layers of sponge cake soaked in sherry, custard, jelly, and fruit, topped with whipped cream and toasted almonds