Chef Victor Skyiez

Spicy meat balls served with cream cheese and chives

Crumbed hallumi and Avo bites

Pulled pork served with chapati 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 mustered sauce, baked baby potatoes and grilled fine beans

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

Amarula Don Pedro

Malva pudding served with amarula anglaise and vanilla Icecream

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

Tuna cappacio Served with gaucamole crisp bacon and onion

Bok Choi soup finished with chilli flakes and sesame

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

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

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

Crumbed hallumi and Avo bites

Seared salmon fillet in an ocean of prawn bisque, fennel salad and guacamole. Served with chilled chenin blanc and palate cleanser

Cauliflower soup served with pistachios tobacco onions green oil and micros. (Sauvignon blanc)

Spinach and ricotta ravioli served with crisp bacon, pumpkin sauce and parmasan shavings

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

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

Steak bite with blue cheese and raspberry balsamic sauce

Cheese cups filled with Avo and feta mousse, crispy kale

Beetroot and goats cheese cylinders

Mushroom vol au vent

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

Chilled Tomato gazpacho, basil sorbet, green oil and crostini

Shrimp fritters served with lime mayo, cucumber ribbons

Siracha risotto served with pulled lamb neck, beet purée, goats cheese

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

Leg of duck confit served with saffron rissoto, and berry sauce

Chocolate fondant, vanilla Icecream and berries of the forest

Cream brûlée served with chocolate Icecream and biscuits

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

Cauliflower soup served with pistachios tobacco onions green oil and micros

Rolled lamb shoulder served with Pea purée and chargrilled baby onion

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

Prawn bisque soup served topped with grilled shrimp

Grilled Kingclip served with prawn plaque, crisp chorizo and pea sow

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

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