Full wedding Dinner & Lunch
A LA Carte Restaurant
Valentine Buffet
Valentine Set
Full Wedding Dinner & Lunch
HOT / COLD FINGER BUFFET – R172.00
SEAFOOD PLATTERS
Smoked salmon, Trout, Smoked duck breast, Peppered mackerel, Clams, mussels and Kingklip bites garnished with parsley and lemon wedges.
HOT SNACK TRAYS
Chicken kebabs, Pork riblets, Chicken wings, Rissoles and Camembert and Bacon rolls.
COLD MEAT AND CHICKEN PLATTER
Salami, Pastrami, Ham, and Spiced chicken pieces served with pickles and dip.
VOL AU VENT
With assorted fillings- creamed chicken, egg, mushrooms etc.
CHEESEBOARD
Local and imported cheeses with biscuits and pickles.
PATE AND TERRINES
Chicken liver pate, Bacon pate and Salmon pate.
Served with homemade breads and biscuits.
Avocado and Seafood mousse served with herb toast.
BUFFET MENU – R190 PER HEAD
STARTERS
SEAFOOD ROULADE
Served on Avocado sauce
FROM THE CARVERY:
PORK WELLINGTON
Pork fillet in puff pastry with sherry mustard sauce
ROAST LAMB
With rosemary stuffing
GRILLED LINEFISH
With lemon caper butter
Savoury Rice
Sauté Potatoes
Fresh country vegetables
Fresh Garden Salad
With Greek, French or Roquefort dressing.
DESSERT BUFFET
Selection of four desserts
Cream and Ice cream
Cheese Board
Coffee and tea
BUFFET MENU – R200 PER HEAD
STARTERS
ANTIPASTO
Salami, ham and cammembert cheese with pickled vegetables
FROM THE CARVERY:
Herb crusted sirloin
Roast pork
Chicken a more
Sauté potatoes
Country Vegetables
Fresh garden salad
With Greek, French and Roquefort dressing.
DESSERT
Fresh fruit salad and ice – cream.
Or
Apple pie with cream
Coffee and Tea
SET MENU – R200 PER HEAD
Pate and homemade breads on the table
STARTERS
PRAWN AND AVOCADO MOUSSE
Or
SMOKED SALMON
Served on romain lettuce with caviar
CHOICE OF THE FOLLOWING:
FILLET ST MARITZ
Fillet steak served on a crouton topped with olives, asparagus and artichokes with mornay sauce
Or
KINGKLIP “HERE XVI1”
Grilled kingklip topped with prawns and mushrooms in a champagne sauce.
Served on a bed of rice with vegetables.
DESSERT BUFFET
Selection of 4 desserts
Cream and Ice cream
Cheese Board
Coffee and tea
BUFFET MENU – R200 PER HEAD
STARTERS
Pate and home-made breads
MEZE PLATTER- served on large silver platters
Prawns, Mussels, calamari, crumbed mushrooms
Tiramasalata dip with cucumber and celery
FROM THE CARVERY:
BEEF WELLINGTON
MARINATED RACK OF LAMB
GRILLED KABELJOU
With lemon cream sauce
Savoury rice
Roast potatoes
Country vegetables
WALDORF SALAD
DESSERT BUFFET
Selection of 4 desserts
Cream and ice cream
Cheese Board
Coffee and tea
SET MENU – R175 PER HEAD
STARTERS
Avocado and Seafood Mousse.
Or
Crumbed mushrooms
With tartare sauce
MAIN COURSE
CHICKEN SOIBISE
Tender deboned breast stuffed with spinach and fetter in a cream dill sauce.
Served with Rosti and vegetables.
Or
FILLET PAPRIKASKStrips of fillet in a creamy paprika and sherry sauce.
Served with savoury rice and vegetables.
DESSERT BUFFET
Selection of 3 desserts
Cream and ice cream
Cheese Board
Coffee and tea
SET MENU –R160 PER HEAD
STARTERS
COUNTRY PATE
Served with home-made breads and melba toast
MAIN COURSE
BEEF IN RED WINE
Tender slices of beef in a red wine and mushroom sauce, with baby potatoes
And onions. Served with Savoury rice and vegetables.
Or
CHICKEN PHYLLO
Chicken and mushrooms in phyllo pastry on a herb sauce. Served with savoury rice and vegetables
DESSERT
Fresh Fruit Salad
With ice-cream
Or
Apple tart with cream
Coffee and tea
BUFFET MENU – R160 PER HEAD
STARTERS
COUNTRY PATE
With homemade breads
FROM THE CARVERY:
Stuffed Roast Chicken
Beef in red wine
Paglia e Fino
Sauté potatoes
Country Vegetables
Fresh garden salad
With Greek, French and Roquefort dressing.
DESSERT
Fresh fruit salad and ice – cream.
Or Apple tart and cream
Coffee and tea
A LA Carte Restaurant
SOUP OF THE DAY
Ask your waitron about the soup in season
R24.00 STARTERS
NEW ZEALAND HALF-SHELL MUSSELS
Braised in creamy white wine and garlic sauce
R32.00
CROUSTADES THATCHERY
Prawns and mushrooms in a whisky cream sauce, served on toast
With grated cheese
R38.00
MUSHROOMS CHAMPIGNON
Black mushrooms topped with blue cheese, chives and garlic sauce
R32.00
VEGETABLE SPRING ROLLS
Served with a sweet chilli dressing
R28.00
PERI-PERI CHICKEN LIVERS
Chicken livers in a creamy peri-peri sauce with a green salad
R38.00
ESCARGOT
Snails in a creamy blue cheese and garlic sauce
R28.00
SALADS
CAJUN CHICKEN SALAD
A fresh salad with grilled Cajun chicken strips and peppers
R38.00
MEDITERANEAN SALAD
Brinjals, sun dried tomatoes, olives, garlic pearls, gherkins and marinated peppers
Tossed into a green salad
R36.00
SMOKED SALMON SALAD
Fresh garden salad topped with smoked salmon
R32.00
GREEK SALAD
Traditional with feta & olives
R30.00
ROQUEFORT SALAD
Fresh salad with sprinkles of Roquefort and creamy blue cheese dressing
R34.00
TROPICAL CALAMARI AND MANGO SALAD
Marinated calamari strips with honey mustard dressing. Served with mango
R36.00
COUSCOUS CHICKEN SALADChicken- breast strips, couscous and avo with lettuce, tomato, carrot strips and green beansR36.00
LIGHT MEALS
GRILLED CALAMARI STEAK
Served with green salad & pepper jelly
R52.00
VIENNA SCHNITZEL
Crumbed chicken fillet, served with cheese sauce and green salad
R48.00
FILLET PAPRIKASH PITA
Pita bread filled with strips of fillet in a creamy paprika sauce with French salad
R58.00
NEW ZEALAND MUSSELS
Mussels in a creamy white wine sauce. Served on a bed of rice
R48.00
VEGETARIAN PLATTER
Crumbed Camembert, mushrooms, grilled asparagus, baked potato, vegetable spring rolls and vegetables in season
R58.00
SEAFOOD DISHES
KINGCLIP HERE XV11
Pan-fried fillet, topped with mushroom & champagne sauce, served with jasmine rice
R87.00
LINE- FISH OF THE DAY
Served on a bed of rice with lemon butter.
R68.00
SOLE CLEOPATRA
Sole topped with mushrooms and glazed with Sauce Mornay
R82.00
SEAFOOD CHOWDER
Mussels, prawns, calamari, line fish and crab flavoured with garlic, wine and fresh
Herbs. Served with savoury rice
R84.00
CHICKEN AND PRAWN STIRFRY
Strips of chicken and shelled prawns with crispy vegetables
R78.00
PRAWN CURRY
400g Shelled prawns in a light cream curry sauce. Served with savoury rice
R89.00
PLEASE NOTE THESE DISHES ARE FRESHLY PREPARED, PLEASE BE PATIENT.
Vegetables with the seafood dishes by request only
FROM THE GRILL
RUMP STEAK
300g rump grilled to perfection with sauté potatoes
Vegetables by request
R72.00
FILLET STEAK
250g fillet served with sauté potatoes
Vegetables by request
R78.00
T-BONE STEAK
Well–matured 400g T-bone grilled to perfection. Served with sauté potatoes
Vegetables by request
R58.00
COCONUT LAMB CURRY
Served with jasmine rice.popadums, roasted nuts and baby tomatoes.
R68.00
SPRING CHICKEN
800gram
Honey glazed grilled spring chicken, served with a green salad.
R62.00
SAUCE
Mushroom,
Pepper,
Garlic,
Roquefort
Cheese
Garlic & cheese
R12.50
CHEF’S SPECIALITIES
FILLET NAPOLEON
Fillet Steak topped with a black mushroom, wrapped in bacon and smothered with
Green peppercorn sauce. Served with sauté potatoes and vegetables
R89.00
THAI CHICKEN
Tender deboned chicken breast stuffed with spinach and feta in a lime, curry and coconut sauce with couscous. Served with country vegetables
R68.00
PORK FILLET
Pork fillet stuffed with spinach and feta cheese, flambéed with brandy, and finished
with a cream sauce. Served with sauté potatoes and vegetables
R68.00
OSTRICH RAGOUT
Strips of ostrich sautéed with peppers, mushrooms and red wine. Served with
Savoury rice and vegetables
R87.00
LAMB SHANK
Served on cranberry and red wine sauce with roast potatoes
and vegetables
R89.00
ROAST DUCK
Served with apricot sauce, savoury rice and vegetables
R78.00
VALENTINE’S BUFFET MENU
R350 per couple
With Live Music / Dinner Dance
Starters
Country Pate with assorted breads and rolls
Assorted Terrein and Mousse
Green salad with olives, feta and dressings
Mussels in white wine and garlic
Peri Peri chicken livers
Main
Pork Wellington’s
Herb Crusted Sirloin
Stuffed Chicken Breasts
Served with roast potatoes, creamed spinach and butternut
Desserts
Cheese Cake
Apple Amarula
Lemon Meringue
Fresh Fruit Salad
Cream and ice cream
Cheese Platter and Coffee / Tea
VALENTINE’S SET MENU
R400 per couple
Pate and breads on table
Starters
Queensland Cocktails
Prawns, monkfish and crab in avocado verde on romain lettuce
Or
Black Mushrooms
With garlic and cheese sauce
Or
Mediterranean Salad
Brinjals, sun dried tomatoes, olives and garlic pearls tossed in a green salad
Main Meal
Kingklip Here XV
Fillet of kingklip topped with prawns and mushrooms in a champagne sauce, served on a bed of rice with country vegetables.
Or
Crown of Lamb
Lamb loin chops crowned on a mint cream sauce, served with sauté potatoes and country vegetables.
Or
Chicken Soibise
Tender deboned chicken breast stuffed with spinach and feta in a cream dill sauce, served with rosti and country vegetables.
Dessert
La Veneziana plated dessert – Black cherry ice cream dipped in chocolate, topped off with a valentine’s heart.
Cheese Platter
Assorted cheeses, pickles and figs with biscuits.
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