Main course choices

Meat and poultry

Ricotta and basil filled chicken supreme with neapolitane sc and fresh pesto

Roasted lamb shank itallian style with natural rosemary flavored sc

Braised Deboned leg of lamb with natural sc

Bacon and herb filled Deboned chicken rolls with tarragon, tomato and whole grain mustard cream sc 

Beef fillet medallions with a Shiraz glaze

The best venison and mutton puff pasty pie

Grilled pork neck medallions with porcini mushroom scented sc

Bay leave and thyme braised pork knuckles with traditional sauerkraut

German sauerbraten served with bread and herb dumplings

Roast duck flavored with orange and lemon thyme

Duck and orange confit

Ducka rubbed springbok loin

Guinea fowl or chicken cog au vin

 

Fish

Grilled line fish portions with creamed leek and baby spinach

Norwegian salmon portions served with bacon and pecorino mash

 

Vegetable choices

 

Aubergine, marrow, pepper and pecorino towers with basil

Bacon wrapped stuffed onions

Olive oil roasted vegetable selection

Honey and thyme roasted baby onions

Malay roasted butternut wedges

Tomato baked ricotta and basil filled marrows

Cream baked potatoes

Rosemary roasted baby potatoes

Mielie pap and roma tomato towers with mozzarella

Polenta cakes with ratatouille and pecorino

Cous cous filled peppers

Chorizo and bean tomato bake with roasted zucchini and parmesan

Bread and bacon dumplings

 

Desert choices

The best chocolate mousse with fresh berries

White chocolate mousse with berry compote

Baked apple and puff pastry pies

Lime cheesecakes

Chocolate brownies with white chocolate dusting

Chocolate bread and butter pudding with citrus anglaise

Toffee pudding

Chocolate pudding

Malva pudding with vanilla bean anglaise

Brandy and date pudding

Tiramisu

Amarula crème Brule