Choice of Proteins (Braai):
Mustard and pepper aged rump steaks
Rosemary, rock salt, pepper and olive oil rubbed sirloin
Lime, garlic and parsley marinated chicken fillets
Ostrich and Mediterranean vegetable sosaties
Sweet and sticky glazed pork chops/rashers
Crispy chicken-thigh brochettes
Rosemary, chilli and garlic rubbed lamb chops
Lemongrass chicken skewers with a zesty yogurt sauce
Lamb, rosemary and apricot kebabs
Indian spiced lamb koftas on a stick with cucumber and mint yoghurt
“Proper” beef Espetada –Bay leaves, red wine, garlic, pepper
BBQ pork short ribs
Assorted beef and chicken burgers with all the trimmings and accompaniments
Smokey slow-grilled chicken wings
Traditional Boerewors: beef/lamb/pork
Speciality Items
Tuna on the braai with sesame and lime drizzle
Salmon parcels with Thai pesto basting
Sweet chilli king prawn kebabs
Fire glazed sticky duck with plum sauce
“Surf and turf” Black Tiger prawns and chunks of fillet drizzled
Prawn, Crab and coriander cakes with salsa yoghurt
Chicken and prawn curry potjie
Baby lamb shank potjie with seasonal veg and aromatics
Vegetarian potjie with mushrooms, tomato and rosemary
Spitbraai Meat Options
Whole lamb on the Spitbraai
Deboned and marinated leg of lamb
Whole marinated chickens on the Spitbraai
Whole marinated beef Rump/Sirloin or Topside
Glazed pork rump, shoulder or belly
Spit kebab/baskets with a combination of deboned marinated and rolled lamb, beef, pork or chicken
Casual Menu Suggestions 2024
1 X Protein @ R145.00p/p
2 X Proteins @ R165.00p/p
Prices are subject to 20+ guests, a small surcharge will be added for less than 20 guests
You are welcome to make your own menu combinations from the options below
Option 1
- Fragrant Thai red chicken curry (mild/hot)
- Beef Espetada kebabs with lemon and garlic butter sauce
- Fragrant basmati rice
- Rocket salad-Rocket, tomato, cucumber, spring onions, and Danish feta
Option 2
- Grilled Line fish with garlic and herb butter
- Flame grilled Nando’s style peri peri chicken thighs and drums
- Creamy mashed potato infused with herbs
- Traditional coleslaw salad with tangy mayo
Option 3
- Escallops of chicken with lemon and Peppadew sauce
- Grilled line fish with a lemon and white wine sauce
- Capsicum Couscous
- Greek salad
Option 4
- Seven-layer beef lasagne with a cheese sauce topping and mozzarella crust
- Creamy chicken and mushroom penne pasta with parmesan
- Green salad-Mixed herbs, cucumber, green pepper, avocado and spring onions
Day 5
- Butter chicken
- Flame grilled Sirloin steaks drizzled with Madagascan peppercorn sauce
- Rosemary and rock salt potato wedges
- Fragrant Basmati rice
Day 6
- Carved peppered beef roast with red wine gravy
- Escallops of chicken with lemon and Peppadew sauce
- Shoestring French fries served with tomato sauce and vinegar
- Baby potato salad in a creamy whole grain mustard mayonnaise
Day 7
- Creamy ham and mushroom alfredo pasta
- Greek beef and cumin stew finished with crumbled feta toasted cumin seeds
- Lightly spiced couscous
- Traditional Greek salad with creamy Danish feta and calamata olives
Day 8
- Flame grilled Sirloin steaks drizzled with red wine reduction
- Crunchy beer battered fish fillets
- Nelson Mandela’s Umngqusho-Samp
- Italian three cheese salad
Day 9
- Beef Boerewors served in tomato chakalaka
- Grilled citrus chicken pieces in an orange cream sauce
- Pap
- Salsa salad with raita (yoghurt and cucumber)
Day 10
- Moussaka – Greek style fragrant mince and aubergine lasagne topped with rosemary béchamel
- Macaroni and cheese with bacon (optional)
- Roasted new potatoes with chives and garlic butter
- Classic Caesar salad with croutons and bacon bits
Day 11
- Lamb Chops rubbed with garlic, rosemary and lemon then grilled on the braai
- Chicken vindaloo (hot)
- Fragrant basmati rice
- Chickpea, tomato and potato salad with citrus vinaigrette
Day 12
- Buffalo wings and drumsticks with a sticky basting
- Flame grilled Sirloin steaks drizzled with wild mushroom sauce
- Baked baby potatoes and onions
- Green salad with cucumber, tomatoes and peppers
Day 13
- Beef Prego rolls with caramelized onions and peri peri sauce
- Chicken Prego rolls with caramelized onions and peri peri sauce
- Shoestring French fries served with condiments
- Smoked chicken and pasta salad
Day 14
- Chicken and beef cheeseburgers topped with lettuce, tomato & gherkins
- Shoestring French fries served with tomato sauce and vinegar
- Green salad with cucumber, tomatoes and peppers
Day15
- Flame grilled beef, capsicum and onion kebabs marinated in bay leaf and red wine
- Grilled Line fish drizzled with a coriander butter sauce
- Delicious olive oil and rosemary roast potatoes
- Salsa salad- Cubed tomato, cucumber, onion, mixed peppers with chopped coriander and drizzled with olive oil and lemon juice
Day 16
- English Cottage pie topped with creamy garlic infused mash
- Garlic and herb oven roasted chicken thighs
- Paptert layered with tomatoes and topped with melted cheese
- Green salad-Mixed herbs, cucumber, green pepper, avocado and spring onions
Day 17
- Chicken a l king – made the traditional way
- Grilled Sirloin steaks in grain mustard and red wine sauce
- Fragrant basmati rice
- Salsa salad- Cubed tomato, cucumber, onion, mixed peppers with chopped coriander and drizzled with olive oil and lemon juice
Day 18
- Durban style beef curry – slow cooked with cucumber yoghurt (raita)
- Caribbean Jerk chicken (spicy or hot) with “dirty” rice
- Beetroot, strawberry and balsamic salad sprinkled with shredded mint leaves
Day 19
- Tandoori style beef kebabs (medium/hot)
- Lemon and herb oven roasted chicken pieces
- Fragrant basmati rice
- Cucumber, yoghurt and dill salad
Day 20
- Chicken and rosemary lasagne with a cheese sauce topping and mozzarella crust
- Steak and Guinness pie with a flaky puff pastry crust
- Olive oil and lemon infused Capsicum Couscous
- Three bean salad – fresh green beans, butter beans, kidney beans, chick peas and corn tossed in herb vinaigrette
3 Course Plated Menu
Canapés on Arrival
(Please choose 3)
Golden Cranberry and brie money bags with a balsamic drizzle
Tempura prawns on a bamboo skewer served with sweet soy chilli dip
Lemongrass chicken skewers sprinkled with black sesame seeds
Assorted sushi with accompaniments
Small Asian take away boxes with tortellini pasta, basil and tomato salad accompanied by a wooden fork
Chicken wontons served with a sweet chilli soy dip
Five spice beef skewered with Rosa tomatoes
Plated Starter
(Please choose one)
Cold Gazpacho soup with Bulgarian yoghurt, fresh basil pesto and garnished with a grissini stick
Tian of baby mozzarella, biltong, fresh basil and roasted plum tomatoes served with micro greens and a sun dried tomato vinaigrette
Creamy biltong and gorgonzola soup topped with port cream and served with garlic crostini
Smoked snoek/chicken mousse timbale topped with tomato preserve, served with Melba toasts and accompanied by a camembert and orange herb salad
Cocktail pancakes with fresh poached salmon and creamy dill sauce accompanied by a baby herb salad
Main Course
(Please choose one)
Grilled basil and mozzarella stuffed chicken Supreme with capsicum
couscous timbale, grilled vegetables and a lemon Veloutè sauce
Oven roasted beef fillet with a balsamic and rosemary glaze served
with Pomme William potatoes, seasonal grilled vegetables and a rich
red wine sauce
Grilled fillet of beef served on soft polenta with shredded wild rocket,
a Mediterranean vegetable timbale and a rich stock sauce
Chicken and pistachio galantine with lightly spiced couscous and a
Brinjal, mozzarella and tomato stack drizzled with citrus and chive
Veloutè sauce
Dessert
(Please choose one)
Trio of desserts; chocolate and nougat spring roll, mini strawberry
mousse and a decadent dark chocolate brownie served with minted
sweet cream and seasonal berries
Individual tiramisu served with chocolate biscotti and drizzled with
espresso syrup
Individual strawberry mousse with caramelized hazelnut crumbs, dark
chocolate drizzle and seasonal berries
Nougat beehives with crumbed honeycomb and summer citrus salad