Included in package:
• 2x venues
• 1x reception area
• 1x ceremonial area
• 2x bottles red wine per table
• 2x bottles white wine per table
• 1x bottle Graham Beck “method cup classique”
• Menu (buffet or 3 course plated menu)
• Cream linen & cream chair covers
• Dance floor
• Red carpets
• Full staffing requirements (up until 24h00)
• Massages for the Bride and 2 of her Bridesmaids
• Bridal room from 11h00 on the day

Minimum 80 pax

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Buffet Menu

Salads Buffet Salad
Garden Fresh Greens, olives; onions; Cherry Tomatoes; English Cucumber
and Danish Feta
Traditional Orange and Carrot Salad
Grated Carrot and Fresh Oranges
Potato Leek and Macon Salad

Starters
New Zealand Mussels
Steamed and chilled served with a Blue Cheese dressing and on a bed of Rocket
Selection of Cold Cuts
A Chefs Selection of cold meat consisting of Hickory Ham; Salami; Pastrami
and Roasted Chicken pieces served with Toasted Parmesan Baguettes and
Homemade Relishes
Kingklip Goujons
Pieces of Kingklip in an Ale Batter Served with a Green Thai Curry dipping Sauce

Main Course
Rare Roast Beef
Rare Roast Beef Roasted with a German Mustard Crust accompanied with
Home Made Gravy
Chicken Espatado’s
Chicken Skewers marinated in an Orange Zest and Olive Oil grilled to perfection
and served with A Grand Marnier Sweet & Sour Sauce
Seafood Lasagna
Traditional Italian Lasagne filled with fresh Seafood
Buttered Basmati Rice
Garden fresh Vegetables
Paprika Roasted Potatoes

Desserts
Chocolate Marble Cheese Cake
Cheese Cake made with a duo of Dark and White Lindt Chocolate
Black Forrest Gateaux
A three Layered Chocolate Sponge Cake Filled with Black Berries and a
Sweetened Chantilly Cream
Chocolate Pecan Nut Pie
Homemade Pecan Nut Pie topped With Lindt chocolate Shavings
Fresh Fruit Platter
Sliced Seasonal Fruits and Berries served with a Berry Compote

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Set menu

Starters
Salmon & Avocado Gateaux
An avocado base topped with Norwegian Salmon drizzled with a Caper infused
Vinaigrette
Mediterranean Vegetable Torte
Grilled bell peppers and roasted almond topped with a feta cheese crust sprinkled
with Paprika Infused oil
Pea & Parma Ham Soup
Traditional German Recipe with a touch of Italian served in Rye Bread Bowl
Fillet Carpaccio and Basil Salad
A portion of fillet carpaccio on a bed of shredded basil and garden greens
sprinkled with an olive and parmesan pesto
Duo of Venison Terrines
Ostrich and Springbok Terrine served with Port and Mulberry sauce
Mussels Le’ More’
Mussels steamed and chilled topped with a Macon and a mascarpone’ cheese
dressing
Indonesian Summer Salad
Smoked Chicken Breast on a bed of Indonesian noodles Topped with a Peach and
Ginger Dressing
Seafood Crepes
Savory Pancakes filled with Prawn tail and cottage cheese and Smoked Salmon
Pate and drizzled with a fennel and lemon zest dressing

Main Course
Stuffed Kingklip
Kingklip fillet stuffed with lemon basil and oreganum crumb Fusion drizzled
with a white rum and coconut sauce
Fillet of Beef
A (300g) Fillet prepared medium on a sweet potato rosti covered with a Three
Mushroom Béchamel sauce served with Julienne Vegetable
Rack of Karoo Lamb
A rack of Karoo Lamb on a bed of creamy Mash Potato covered with a rosemary
and red wine Sauce and served with garden fresh Julienne vegetables
Neptune’s Fork
Prawn And Stuffed Calamari tube Skewers served with sautéed potatoes
Julienne garden fresh vegetables topped with a lemon butter sauce
Chicken Breast Naples
Chicken breasts wrapped with Macon topped with a Traditional Italian Napolitano
sauce served with julienne garden vegetables and Parisian potatoes
Rolled Lamb & Chicken
A Combination of rolled chicken and lamb covered with a dark demy-glace and
served with Parisian potatoes and julienne garden vegetables

Desserts
Duo of white and dark chocolate Mousse
Layers of white and dark chocolate mousse on a base of moist
Sacher torte
Individual Passion fruit Cheese Cake
Cheese cake prepared with the freshest granadilla pulp and topped with a
Passion fruit coulis
Malva Pudding
The traditional South African recipe served with a Brandy and Vanilla flavored
custard
Pear and Port Bavarian
Pears and Madeira port fluffed with a Chantilly cream and moulded
individually
Lindt Chocolate Crepes
A combination of a dark and vanilla pancake filled with dark chocolate and
white chocolate drizzled with a strawberry sauce