Chef Lerato Swartz

Crispy wonton cups filled with chilli-lime shrimp, avocado and pico de Gallo

Spiced sweet potato samoosas paired with a rich sun-dried tomato and mint chutney

Harissa poached pear with a blue cheese crostini

Pan seared ginger-soy glazed salmon served with creamy cilantro-jalapeno risotto

Tender slow cooked lamb shanks braised in red wine, rosemary, and garam masala, served with saffron infused orzo

Beef short rib braised in dark miso and red wine, accompanied by French potato puree

Matcha infused tres leches cake

Cardamom and rosewater panna cotta

Yuzu scented lemon tart with a black sesame seed crust

Chocolate delice served with fresh seasonal fruit

Grilled Mielie with Chilli-Lemon Butter Fresh mielies (corn on the cob) are chargrilled to bring out their natural sweetness, then brushed with a spiced chilli-lemon butter. Finished with sea salt and coriander

Boerewors Sliders on Mini Roosterkoek Mini roosterkoek (traditional fire-grilled bread rolls) are filled with juicy boerewors medallions and topped with tomato smoor and chakalaka relish

Fire-Roasted Butternut & Feta Salad Cubes of butternut are roasted over the coals until caramelised, then tossed with rocket, crumbled feta, and a balsamic glaze

Creamy chicken livers with homemade steam bread)

Braai Prawn & Chorizo Skewers Local prawns, lemon, chilli, olive oil, fresh herbs

Jerk chicken skewers served on a bed of wild rocket

Mixed Grill Platter A meat lover’s dream featuring lamb chops marinated in garlic and rosemary, juicy chicken sosaties with Cape Malay apricot-curry glaze, and thick-cut boerewors. Served with creamy potato bake, chakalaka, and pap with tomato relish

Mushroom & Halloumi Skewers with Roasted Pepper Sauce (Vegetarian) Portobello mushrooms, halloumi cheese, and vegetables grilled on skewers and served over samp & beans with a fire-roasted pepper sauce

Beef oxtail with homemade herby dumplings and crispy veg

Braai yellowtail with chakalaka, creamy spinach & gourmet polenta

Catch of the day served on a bed of roasted vegetables and a butternut purée

Malva Pudding with Amarula Custard Warm, spongy pudding soaked in buttery caramel sauce, paired with velvety Amarula-infused custard

Koeksisters with vanilla ice-cream and berry sauce

Peppermint Crisp Tart Verrines The iconic South African dessert served in individual glasses—layers of whipped cream, caramel, crushed biscuits, and Peppermint Crisp chocolate

Milk Tart Cheesecake Cups Cinnamon sugar, shortbread crumb

Berry panna cotta with vanilla crème

Grilled Mielie with Chilli-Lemon Butter Fresh mielies (corn on the cob) are chargrilled to bring out their natural sweetness, then brushed with a spiced chilli-lemon butter. Finished with sea salt and coriander

Boerewors Sliders on Mini Roosterkoek Mini roosterkoek (traditional fire-grilled bread rolls) are filled with juicy boerewors medallions and topped with tomato smoor and chakalaka relish

Fire-Roasted Butternut & Feta Salad Cubes of butternut are roasted over the coals until caramelised, then tossed with rocket, crumbled feta, and a balsamic glaze

Creamy chicken livers with homemade steam bread)

Mixed Grill Platter A meat lover’s dream featuring lamb chops marinated in garlic and rosemary, juicy chicken sosaties with Cape Malay apricot-curry glaze, and thick-cut boerewors. Served with creamy potato bake, chakalaka, and pap with tomato relish

Mushroom & Halloumi Skewers with Roasted Pepper Sauce (Vegetarian) Portobello mushrooms, halloumi cheese, and vegetables grilled on skewers and served over samp & beans with a fire-roasted pepper sauce

Beef oxtail with homemade herby dumplings and crispy veg

Braai yellowtail with butternut, creamy spinach & gourmet samp & beans

Malva Pudding with Amarula Custard Warm, spongy pudding soaked in buttery caramel sauce, paired with velvety Amarula-infused custard

Koeksisters with vanilla ice-cream and berry sauce

Peppermint Crisp Tart Verrines The iconic South African dessert served in individual glasses—layers of whipped cream, caramel, crushed biscuits, and Peppermint Crisp chocolate

Milktart with fresh cream

Hummus & Braai Flatbread Creamy chickpea hummus served with warm braai-grilled flatbread and olive oil

Spiced Lamb Kofta Chargrilled lamb mince skewers with cumin, coriander and parsley, served with yoghurt sauce

Roasted Beetroot & Feta Salad Oven-roasted beetroot, local feta, fresh herbs and lemon dressing

Slow-Braised Lamb Shoulder Cooked with Middle Eastern spices until tender, served with herbed couscous

Chicken Shawarma-Style Thighs Marinated chicken thighs, chargrilled and served with flatbread and tomato-onion salsa

Spiced Linefish Fillet Pan-seared with cumin and paprika, served with lentils and fresh herbs

Chocolate brownie cups with white chocolate mousse and berry coulis

Malva Pudding with Orange Syrup A South African classic with a Middle Eastern citrus twist

Honey & Date Phyllo Parcels Crisp pastry filled with dates and nuts, drizzled with honey

Yoghurt Panna Cotta Light set yoghurt dessert with berry compote

Truffle Arancini with Harissa Aioli Crispy risotto balls filled with fontina cheese and truffle oil, served with a North African harissa-infused aioli

Mezze Platter – Hummus, baba ganoush, marinated olives, tzatziki, and warm pita bread

Burrata with Cherry Tomatoes & Basil Oil – Creamy burrata with heirloom tomatoes, arugula, and aged balsamic

Lamb Moussaka – Layers of spiced lamb, aubergine, and creamy béchamel sauce, baked to golden perfection

Grilled Sea Bass – Served with herbed lemon butter, cherry tomato confit, and saffron-infused couscous

Seafood Risotto – Creamy Arborio rice with prawns, mussels, calamari, lemon zest, and white wine

Chicken Shawarma Plate – Marinated grilled chicken slices served with tabbouleh, garlic sauce, and flatbread

Baklava – Flaky pastry with walnuts and pistachios, soaked in spiced honey syrup

Limoncello Tiramisu – A citrus twist on the classic, with limoncello-soaked ladyfingers and mascarpone cream

Orange & Almond Cake – Moist semolina cake with orange syrup, served with Greek yogurt and honey drizzle

Heirloom Tomato & Burrata Salad With basil oil, toasted pine nuts, aged balsamic & gluten-free crispy quinoa

Roasted Butternut Velouté With coconut cream swirl & toasted pumpkin seeds

Coconut cream poached cob with apple, fennel slaw and chilli oil

Cucumber Ribbon Roll Whipped goat’s cheese, fresh herbs, lemon zest & toasted seeds

Karoo Lamb Loin Herb crust (GF), pomme purée, roasted baby carrots, red wine jus

Linefish of the Day Lemon beurre blanc, saffron potato fondant, charred greens

Vegetarian Wild mushroom & truffle risotto, parmesan crisp, micro herbs

Coconut Panna Cotta Passionfruit gel & almond crumble

Dark chocolate mouse with hazelnut caramel

Red wine poached pear with syrup and optional vanilla ice- cream

Sausage roll wreath, served with a tomato salsa

Baked camembert with bacon-wrapped bread sticks

Smoked salmon with beetroot & vodka creme fraiche

Stuffed mushroom caps with cream cheese, herbs and panko bread crumbs

Blue cheese and pear tartlets

Turkey roast with 3 sides and 2 starches

Leg of lamb with mint sauce and roast potatoes

Lemon and butter whole chicken on coconut rice and 2 salads

Standing rib roast(Prime rib) served with red wine jus and 3 sides

Rosemary garlic rack of lamb, served with mushroom risotto and 2 veggies

Gammon deglazed with cherry sauce

Warm sticky toffee pudding served with homemade custard

Black Forest cake served with a decadent berry sauce

Pavlova with fresh cream and seasonal fruit

Christmas pudding

Traditional triffle

Bruschetta with Roma tomatoes and basil

Carrot and lemon hummus with Pita

Cream of wild mushroom soup

Creamy cashew Alfredo with roasted vegetables

Lentil and sweet potato Shepards pie

Beetroot and squash wellington

Vegan Tiramisu: espresso soaked vegan lady fingers and a rich, whipped coconut- marscapone cream

Avocado chocolate mousse topped with fresh berries

Warm apple and berry crumble