4 COURSE CATERING MENU

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

R 995 per person

Artisanal Bread & Butter
Amuse Bouche

1ST

Salmon Confit
Naartjie, buttermilk, Chive, fennel, fish crackling, salmon roe
OR
Wagyu Carpaccio
Blackberry, mustard, ponzu, shimeji, Huguenot, buckler sorrel

2ND

Braai’ed Octopus
Grapefruit, kale, Shaoxing, olive, squid ink, nasturtium
OR
European Bass
Pear, pickled potato, sea vegetables, mussel, cucumber, ocean spume
Palate Cleanser

3RD

Angus Rump
Morogo, beetroot, zucchini, bone marrow
OR
Pork
Pork belly, pork cheek, braai’ed pineapple, broccoli, sesame

4TH

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