VIP MENU

ARRIVAL
Knysna Oysters with Tabasco and lime and chili salsa. Fresh Orange, Strawberry and Fruit Cocktail Juice, Chilled Champagne

HORS DE OEUVRES
Confit of Smoked Duck salad
Honey and rooibos glazed duck breast served on a baby spinach and bean sprouts salad with a balsamic reduction

FIRST COURSE
Crayfish Bisque
Cape Crayfish soup with a shrimp and cognac cream

SORBET
Strawberry and Black Pepper Sorbet

MAIN COURSE
Biltong Roasted Kudu Fillet
Pan Roasted fillet of Kudu served with oyster mushrooms. Potato galette and Butternut gateau. Sunflower and pumpkin Risotto. Cranberry and Rubicon Jus

DESSERT
Chocolate Indulgence
A decadent duo of double chocolate mousse served with Almond Praline Biscuit

CHEESE BOARD
Zevenwacht Cheese Platter with Water Biscuits and Figs

MENU 1

BEEF CARPACCIO
Slivers of Smoked Beef with a ginger and wasabi paste with Fresh Salad Greens Dressed with a Raspberry Vinaigrette

ROLLED BREAST OF CHICKEN
Chicken Breast filled with Feta Cheese and Spinach served with a Sundried Tomato Sauce flavoured with a Fresh Basil Basmati Rice and Spring Onion Timbale. Bouquet of Seasonal Vegetables

LEMON RICOTTA CHEESECAKE
A light Ricotta Cheesecake flavoured with Lemon Zest and served with Fresh Strawberries and crème fresh

Freshly Brewed Filter Coffee

MENU 2

GATEAU OF SMOKED SALMON TROUT AND MASCARPONE
Smoked Salmon Trout, Mascarpone Cheese and Danish Caviar, served with light Summer Greens, Pecan Nuts and a Dill and Paprika Sour Cream

MEDALLIONS OF BEEF
Pan seared Medallions of Beef Fillet with Oyster Mushrooms. Parisienne Potato basket and Vegetable Tower. Served with a Spicy Sweet Plum and Red Wine Sauce

CRÈME BRULEE
with Belgian Chocolate Caramel Roll and Strawberry

Freshly Brewed Filter Coffee

MENU 3

SMOKED CHICKEN TERRINE
Smoked Chicken and Peppadew with Asparagus, Chinese Noodles and Shaved Parmesan

PINWHEEL OF KINGKLIP
Kingklip fillets rolled and stuffed with Macon, Apricot and Mint. Complimented by a Creamed Peppadew Jus flavored with fresh Herbs
Gratin Dauphinoise Potatoes. Bouquet of Seasonal Vegetables

CHOCOLATE MOUSSE
Duo of Brown and White Belgian chocolate served with Almond Tuile Biscuits and Raspberry Crème

Freshly Brewed Filter Coffee