012 329 0737 083 306 2830
The Home of good food and wine,
music and the creative arts.
We host baby showers, weddings, bachelors and bachelorettes, formal dinners, informal braais, high teas, and theme parties.
I have done lots of functions over a period of 18 years and have a good idea what people like. I prefer to sit down with you and design the party of your dreams whist keeping your budget in mind.
Below you will find examples of our menus just to give you an idea of the options.
Roast leg of lamb, pork fillets, oxtail, beef goulash, chicken casserole, Beef potjie, Basmati rice with lentils, roast potatoes, carrot hutspot, curry green beens, green salad, potato and mustard seed salad, beetroot and cranberry salad, carrot and pineapple salad.
Sweets: trifle, malva pudding with custard, ginger and cinnamon fritter cake, Cape brandy pudding, home made ice cream of your choice.
High tea menu
Chicken strips, beef and olive kebabs, mushroom bites
leg of lamb medallions, biltong scones, salmon mousse on crackers, miele fritters, cheese puffs, spinach cream cheese tartlets, fish nuggets, curry meat balls, chicken liver pâté on our sourdough bread, beef cold meat stuffed with asparagus cream,
baby marrow with marjoram cream, sun dried tomato quiche
rainbow sandwiches, Thai chicken sausage, roasted red pepper crème tartlets, cheese in phylo baskets, caramelized onion tartlets, crudities, grilled prawns kebabs, vegetarian kebab with curry sauce, baby spinach pine kernel and butternut pies
You can make a selection of these dishes for your guests and we will quote you accordingly.
We have the following meats available. The price includes the hiring of equipment, crockery, cutlery, firewood, and the meat.
The meat can be cooked on the fire by you or by us with no difference in the prize. All the meat is served with a mushroom or roasted paprika sauce. Minimum of 20 people. We can also do a skaapbraai, potjie, including all the side dishes. The minimum for a skaapbraai is 30 people.
Starter: Kingklip medallion in a sage butter with a Parmesan crust,
serves with 110 year old culture sourdough bread
Mains: Leg of lamb in a roasted cashew nut sauce, potato croquettes,
a mushroom timbale, and a mixed vegetable kofta.
Dessert: Roasted fennel seed and Lindt chocolate mousse ice cream
R 350 pp
Starter: Salmon and saffron mousse served on fenugreek leaf bread with a small salad
Mains: Tenderised steak in a blackbean and buchu sauce served
with roasted potatoes, a carrot timbale and a green bean hutspot
Dessert: Chocolate mud cake.
R 275 pp
Starter: Chicken pâté served with French tarragon bread and salad.
Mains: Beef goulash served with basmati rice or samp, citrus carrots
and pan fried spinach and raisins.
Dessert: Malva pudding served with custard.
Venue hire: For any group of any size there is a venue hire fee if you want a privatety and the restaurant closed for the public.
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