Chef Wesley Papier

Caprese Platter Sliced tomatoes, fresh mozzarella, basil, olive oil, and balsamic glaze

Mediterranean Pasta Salad Pasta with cherry tomatoes, olives, cucumber, feta, lemon–olive‑oil dressing, and fresh herbs

Roasted Vegetable & Halloumi Skewers (Cold) Grilled vegetables and halloumi served cold, with a lemon–herb dressing

Antipasti Platter (Prosciutto, Salami, Pickles, Olives, Artichokes) Classic cured meats and pickled vegetables for grazing

Selection of freshly baked bread and butter

Baked Chicken with Herb Butter & Roasted Vegetables Chicken pieces baked with garlic, rosemary, thyme, and olive oil, served with roasted baby potatoes, carrots, and zucchin

Beef Bolognese with Fresh Tagliatelle Slow‑cooked beef and tomato ragu tossed with freshly made tagliatelle pasta, topped with grated Parmesan and parsley

Butternut & Spinach Mushroom Lasagna Layered pasta with ricotta–spinach filling, butternut and mushrooms, tomato sauce, and melted mozzare

Prosciutto & Mozzarella Stuffed Chicken Rolls Chicken breasts rolled with prosciutto, mozzarella, and basil, baked and served with a light tomato sauce

Tiramisu in Individual Cups Layers of coffee‑soaked sponge, mascarpone, and cocoa

Lemon–Olive Oil Cake with Berries Light, moist cake with lemon zest and olive oil, served with fresh berries

Chocolate‑Hazelnut Tartlets Mini tarts with dark chocolate–nut filling and whipped cream

Fresh Fruit Platter with Honey–Yoghurt Dip Seasonal fruits served with a light, honey‑scented yoghurt

Smoked Snoek with Pickled Fennel & Lemon–Yogurt House‑smoked snoek served on a bed of pickled fennel, fresh cucumber‑tomato salad, and a light lemon–yogurt emulsion, finished with edible flowers

Beetroot & Rooibos–Cured Trout Tartare Trout cured briefly in rooibos tea and local spices, lightly chopped and served with pickled beetroot, horseradish crème, and toasted brioche soldiers

Biltong‑Dusted Baby Squid & Crispy Chickpeas Tender baby squid lightly grilled, tossed with biltong dust, crispy chickpeas, and a touch of preserved‑lemon dressing

Malossol Boerewors Arancini with Tomato Chutney Arancini balls filled with finely chopped boerewors and herbs, crisp fried, served with a spiced tomato–chutney dip

Rooibos–Citrus Granita on a Spoon Lightly sweetened rooibos tea with lime and orange zest, frozen into a delicate granita served on a chilled spoon to refresh the palate

Pickled Watermelon & Feta “Shot” A tiny shooter of cold pickled watermelon cubes, fresh mint, crumbled feta, and a touch of lemon–olive oil, served in a small glass

Herb‑Infused Melon Sorbet A small scoop of honeydew or rock melon sorbet infused with lemon thyme, served on a stone plate with a single edible flower

Karoo Lamb Rump with Miso–Mielie Purée & Roasted Baby Vegetables Medium‑rare lamb rump seared and oven‑finished, with silky miso‑enhanced mielie purée, roasted baby carrots, turnips, and onions

Crispy Skin Wild Yellowtail with Mielie–Rooibos Broth Wild yellowtail fillet pan‑seared for crispy skin, served over a light mielie‑rooibos broth with baby fennel, leeks, and herb oil

Pan‑Seared Duck Breast with Rooibos–Port Glaze & Sweet Potato Purée Duck breast seared medium‑rare, glazed with a rooibos‑infused port reduction, served with sweet potato purée, baby kale, and roasted baby beets

Venison Fillet with Chocolate‑Buchu Jus & Roasted Root Vegetables Tender venison fillet seared medium‑rare, paired with a dark chocolate–buchu jus, roasted root vegetables, and a small dollop of mielie‑style polenta

Braised Ossobuco‑Style Lamb Shank with Mielie Mash Cross‑cut lamb shanks braised in red wine, tomato, and herbs until meltingly tender, served with a silky mielie (pap‑style) mash and a hint of chakalaka‑style vegetable relish

Lemon–Honey Cape Fig & Ricotta Parfait Layered parfait of ricotta, honey, lemon zest, and fresh Cape figs, with a honey‑biscuit crumble and mint

Chocolate–Rooibos Tartelette with Mint Crumble Dark chocolate–rooibos tart, silky ganache, fresh berries, and mint‑pistachio crumble

Deconstructed Malva Pudding with Amarula Custard Warm spiced malva crumble, torched Amarula custard, caramel tuile, and vanilla ice cream

Koeksister‑Inspired Brioche Bread Pudding Brioche soaked in spiced syrup, baked soft inside, caramelised on top, served with vanilla ice cream and extra syrup

Smoked Snoek Pâté on Charred Baguette House-smoked snoek with crème fraîche, capers, lemon zest; herb-brushed crisps, microgreens

Peri-Peri Prawn Lollipops Grilled king prawns on skewers, basted in smoked peri-peri butter with charred lime

Biltong Dust Croquettes Crispy potato croquettes rolled in biltong dust, stuffed with aged cheddar and spring onion

Gourmet Sides Platter (shared): Truffle pap spheres, heirloom tomato-feta espuma salad, duck-fat baby potatoes, gem squash bisque

Aged Sirloin with Coffee-Chimichurri

Rosemary-Crusted Lamb Rumps Herb-encrusted lamb rumps, flame-kissed; juniper berry jus

Smoked Pork Belly Ribs Slow-smoked then glazed pork ribs in apricot-braai sauce

Lemon–Herb Braaied Half‑Chicken Free‑range half‑chicken marinated in olive oil, lemon zest, garlic, thyme, rosemary, and black pepper, then slowly braaied over medium coals for succulent, smoky meat with crispy skin

Deconstructed Malva Pudding Spiced malva crumble, torched Amarula custard, and a crisp meringue element

Koeksister‑Inspired Brioche Bread Pudding Brioche soaked in spiced syrup, baked and served with vanilla ice cream

Choc‑Mint Bobotie Tartlets Mini chocolate tarts with a hint of bobotie spices, topped with mint ganache and crushed pistachios

Black Truffle, Fennel and Chicken tortelinis, shepherd cheese, butternut confit tomatoes, chennin blanc

Caciotta cheese ravioli and crumbed buffalo mozzarella black olive soil, vine tomatoes, tomato water, basil and marinated artichokes

Chicken Ramen, flat noodles, pickled Duck egg, pok choi, wild mushrooms, chicken broth

Dark lady spiced Braised Beef cheeks bobootie with shitake mushrooms and spekboom salsa

Crispy chicken breast, king oyster mushrooms, pancetta and asparagus with a black garlic sauce

Selection of 3 Fresh fruit sobert

Beef filet, Gem squash, Pecorino Arancini , butternut and cumin, crispy kale with portwine jus

Lamb rack, pearl barley risotto, young carrots, hazelnuts, mascarpone, with churrichummi sauce

Lamb Rump, truffle gnocchi, chard butternut, pickled candy beets,onions rings, with black garlic sauce

Pan fried Line fish, Char sui octopus, with tempura stem broccoli, crispy kale, green peas in coconut lemongrass Veloute

Pan fried Kudu loin with parsnip puree, exotic mushrooms, truffle almond croquette with blueberry Portwine jus

Blueberry Cheesecake, honeycomb, yogurt couli, lime sponge

Chai tea Pannacotta, ginger crumbs, poached pears, pomegranate

Dark chocolate mousse tart, pistachio ice cream, raspberry,

Lemon and thyme tart, poached earlygrey pineapple, white chocolate, orange curd

Passion Rumbaba, raspberry, white crumble, pecan candy, chantilly cream