Chef Mpho Mile

•Thai Sweet Potato & Coconut Soup (Vegan, GF, LF) Velvety sweet potato purée simmered in fragrant coconut milk, infused with lemongrass, ginger and kaffir lime, finished with a swirl of chili oil and micro cilantro

•Pea & Broccoli Soup (Vegan, GF, LF) Bright green pea and broccoli soup, blended to creamy perfection, topped with sparkling pea shoots and edible crystal flakes for a subtle textural surprise

•Poké Bowl : Tropical Fusion (Vegan, GF, LF) A vibrant base of quinoa and brown rice, layered with marinated tofu, pickled cucumber ribbons, roasted corn, and mango, finished with sesame-tamari dressing and toasted seeds

•Poké Bowl :Umami Delight (Vegetarian, GF, LF option) Mixed grains with roasted cauliflower, edamame, shredded carrot, radish, and avocado, drizzled with miso honey dressing and garnished with nori crisps

•Honey-Soy Noodles with Charred Veggies (Vegetarian, LF option) Gluten-free noodles stir fried with crispy seasonal vegetables, tossed in a light honeysoy glaze, finished with toasted sesame seeds and chili threads

•Roasted Butternut & Chickpea Tagine (Vegan, GF, LF) Slow-roasted butternut, chickpeas, and apricots in a warm Moroccan spice tomato broth, served over fragrant couscous garnished with fresh coriander and toasted sunflower seeds

•Grilled Vegetable & Halloumi Stack (Vegetarian, GF) Layers of charred zucchini, aubergine, and bell peppers with grilled halloumi, drizzled with roasted red pepper coulis and microgreens. (Option: replace halloumi with marinated tofu for vegan)

•Sweet Potato, Black Bean & Quinoa Patties (Vegan, GF, LF) Crisp pan-seared patties of sweet potato, black beans, and quinoa, served with a spicy avocado lime crema, roasted cherry tomatoes, and herb oil drizzle

•Mini Fruit & Cheese Platter (Vegetarian) A curated selection of artisanal cheeses paired with seasonal fruits, nuts, and honey beautifully plated for a refreshing and sophisticated finale

•Red Wine Poached Pear with Mascarpone & Almond Crumble (Vegetarian) Poached pear served with a cream mascarpone dollop and a crunchy almond crumble

Caramelized Banana French toast

Chocolate brownie Squares/ Blondies

Butter Croissants served with whipped honey butter/ seasonal preserves

Mini Mango Mousse cups

Buttermilk Pancakes

Spicy Mince Tacos: Soft tortillas with spicy Mince and Fresh Salsa

Eggs Benedict: poached eggs on toasted sourdough bread with Hollandaise

Lentil butternut tramezzini with chutney:warm hearty vegetarian friendly

Caramelized Mushrooms and Bacon, Avo/ Roasted Cherry tomatoes drizzled with Balsamic glaze and crumbled Feta

Rosemary Garlic Baby potatoes: crispy, Golden and Fragrant

Seasonal Fruit and Mint Cups: Refreshing and beautifully plated

Parfait/ Yogurt , Meuslie and berries

Citrus Fennel & Cucumber Salad Shaved fennel, cucumber ribbons, fresh citrus, extra virgin olive oil

Tomato, Burrata & Basil Oil Ripe tomatoes, creamy burrata, basil-infused olive oil

Green Leaf Salad with Citrus Vinaigrette Baby leaves, cucumber, lemon dressing

Steak Tartare Finely chopped grass-fed beef fillet folded with cornichons, capers and Dijon, finished with a silky egg yolk and served alongside crisp crostini

Seared Yellowtail Crudo Lightly seared yellowtail, citrus soy dressing, pickled cucumber, dill

Mussels in White Wine & Garlic Steamed mussels, white wine cream, garlic, parsley, toasted sourdough

Cape Malay Fish Cakes Spiced line fish cakes, lemon aioli, fresh herbs

Pan-Seared Hake with Lemon Butter Crispy-skinned hake, crushed baby potatoes, capers, parsley

Grilled Kingklip with Brown Butter Charred leeks, lemon and caper brown butter

Cape-Style Mussel & Fish Stew Hake, mussels, tomato, white wine and herbs, served with soft polenta

Dark Chocolate Mousse Olive oil, sea salt

Lemon Posset Shortbread crumble, fresh berries

Coconut Panna Cotta Pineapple, lime zest

Sesame Cucumber & Wakame Salad Cucumber ribbons, wakame, toasted sesame dressing

Asian Slaw with Ginger & Citrus Cabbage, carrot, spring onion, ginger, lime, sesame oil

Soy-Glazed Tomato & Burrata Ripe tomatoes, light soy glaze, creamy burrata, fresh herbs

Yellowtail Sashimi with Ponzu Fresh yellowtail, citrus ponzu, pickled ginger, micro herbs

Miso-Glazed Prawns White miso glaze, sesame, spring onion

Crispy Calamari with Asian Spice Lightly fried calamari, five-spice seasoning, lime aioli

Asian Seafood Noodle Bowl Hake, mussels, prawns, ginger-soy broth, egg noodles

Miso-Glazed Hake Bok choy, ginger-soy glaze, steamed rice

Teriyaki Kingklip Charred leeks, sesame, light teriyaki sauce

Matcha White Chocolate Mousse Matcha, white chocolate, sesame crumble

Ginger & Citrus Posset Ginger-infused cream, orange zest, shortbread crumble

Coconut Panna Cotta with Citrus Coconut cream, lime zest, fresh fruit

• Baked Blue Cheese & Walnut Pear Fresh pear roasted until lightly blistered, filled with molten blue cheese, toasted walnuts, and a spiced honey drizzle

• Cape Malay–style beef sosatie skewers with a light apricot glaze

• Grilled Courgette Roll with Herbed Cottage Cheese Paper-thin char-grilled courgette wrapped around lemon herbed infused cottage cheese, finished with toasted seeds and a whisper of herb oil

Carrot ginger soup with olive oil drizzle and croutons

Roasted butternut Orange infused soup with coconut flakes

Spinach and fetal ravioli with a creamy sundries tomato pesto puree

Creamy muscle pasta

•Char-Grilled Lamb Chops Tender Lamb chops with a smoky, spiced rub, served with creamy Mash and seasonal roasted veg

Crispy Skin Salmon Silky pea and jalapeño purée, lemon herb oil, and a delicate shaved fennel and apple salad

Slow-braised Oxtail served with creamy mash and spicy corn ribs

•Classic Malva Pudding with Amarula Cream Warm, spongy malva pudding baked to golden perfection, drizzled with velvety Amarula cream and finished with a spoon of mascarpone

Dark Chocolate Fondant with Vanilla Cream

Mini cheese and charcuterie board

Charred sourdough with smoked butter and Lemon Zest

Pickled beet salad:Quick pickled beetroot, peppery rocket, Toasted pumkin sweds, whipped feta with lemon zest and cracked black pepper

Smoked Corn & Herb Couscous with Charred Vegetables:Tender couscous layered with smoky grilled peppers and courgettes, sweet corn and fragrant herbs, brought together with a honey-garlic balsamic glaze and toasted sunflower seeds for contrast

Flame-Grilled Whole Sea Bream, Brown Butter & Capers:Whole sea bream braaied over coals, infused with lemon, garlic and fresh herbs. Served with a warm caper and parsley brown butter that adds richness and brightness in every bite

Smoked Paprika & Honey Glazed Prawn Skewers: Prawns brushed with smoked paprika, honey and a hint of chilli, caramelised lightly over the coals for a sweet, smoky finish

Charred Calamari with Salsa Verde: Tender calamari kissed by flame and dressed with a vibrant parsley, green olive and caper salsa, finished with good olive oil

Charred Peaches, Whipped Vanilla Mascarpone & Honeyed Nuts

Grilled Pears with Vanilla Mascarpone & Toasted Hazelnuts:Caramelised pears served warm with whipped vanilla mascarpone and toasted hazelnuts

•Smoked Salmon & Cream Cheese Cup Crisp phyllo cup filled with whipped cream cheese, topped with citrus kissed smoked salmon and micro herbs

• Olive Tapenade Tartlet Buttery tart shell with a rich olive tapenade, roasted tomato pearls, drilled with Basil oil

• Grilled Courgette Roll with Herbed Cottage Cheese Paper-thin char-grilled courgette wrapped around lemon herbed infused cottage cheese, finished with toasted seeds and a whisper of herb oil

• Sticky Sweet & Spicy Chicken Wing Lollipop chicken wing caramelised in a sticky sweet & spicy glaze, served over a silky butternut purée

• Baked Blue Cheese & Walnut Pear Fresh pear roasted until lightly blistered, filled with molten blue cheese, toasted walnuts, and a spiced honey drizzle

• Rice Noodle Wraps with Ginger/Soy Essence : Soft rice noodles rolled with crisp vegetables and herbs, served with a warm ginger/soy reduction lightly infused with citrus

•Grilled Calamari Salad with Herb Emulsion Tender calamari grilled and tossed with shaved fennel, baby greens, and cherry tomatoes and a touch of chili oil

•Crumbed Lamb Chops with Pea Purée and Seasonal Vegetables Tender lamb chops, lightly crumbed and pan-seared to golden perfection, served atop a velvety pea purée with roasted seasonal vegetables, finished with a rosemary jus drizzle

•Truffle & Parmesan Gnocchi (Vegetarian) potato gnocchi, pan-finished until lightly crisp, tossed in a creamy truffle and parmesan sauce, garnished with micro herbs and toasted cashew nuts for subtle crunch

•Seafood Paella with Saffron : A medley of poached prawns, mussels, and calamari, simmered in a fragrant saffron infused stock with roasted peppers and pearl tomatoes

•Aubergine Roulade with Fragrant Basmati Rice (Vegan Option) Char-grilled aubergine rolled around a spiced vegetable and lentil filling, served with saffron-fragrant basmati rice, a touch of herb oil, and toasted cashew crumble

•Amarula Cream Panna Cotta Rich, velvety Amarula panna cotta, elegantly set and finished with vanilla bean and delicate caramel shards

•Mini Fruit & Cheese Platter A curated selection of artisanal cheeses paired with seasonal fruits, nuts, and honey drizzle, beautifully plated to provide a light, refreshing, and indulgent finale

Salmon carpaccio : Citrus dressing, capers, dill

Compressed Watermelon, Feta, Toasted Pine Nuts & Cracked Black Pepper

Gnocchi with Parmesan Cream, Mushrooms & Sage

Wild mushroom risotto, parmesan crisp

Slow-Cooked Short Rib, Red Wine Reduction, Creamy Mash & Roasted Carrots

Pan-Seared White Line Fish with Crushed Baby Potatoes, Seasonal Roasted Vegetables & Sweet-Spicy Prawn Garnish

Stuffed Chicken Supreme, Herb Cream Sauce, Seasonal Roasted Vegetables

Charred Peaches, Whipped Vanilla Mascarpone & Honeyed Nuts

Dark Chocolate Ganache Tart with Crème Fraîche and Fresh Berries