3 COURSE CATERING MENU Option 1

(Recommended for Groups of 10 to 20 Pax in the Yellow Room)

R 895 per person

Artisanal Bread & Butter
Amuse Bouche

ENTRÉE

Salmon Confit
Naartjie, buttermilk, Chive, fennel, fish crackling, salmon roe
OR
Quail
Quail ballotine, lollipop and egg, fermented corn, pistachio, grains
OR
Braai’ed Octopus
Grapefruit, kale, Shaoxing, olive, squid ink, nasturtium
Palate Cleanser

MAIN

Angus Rump
Morogo, beetroot, zucchini, bone marrow
OR
Kingklip
Braai’ed pineapple, broccoli, bok choy, sesame
OR
Tempeh
Asparagus, yuzu, Kombu caramel, peanut, black rice

DESSERT

After Eight
67% dark chocolate, mint, apple
OR
Awakening of spring
White chocolate panna cotta, raspberry, rose, litchi
OR
FROM Aged Milk
Seasonal local cheese selection, house made condiments and crackers
Cheese surcharge
ZAR 95
Coffee, tea and mignardise

All items can be subject to change without notice because of seasonality and market availability. All above prices include 15% VAT