DINNER BUFFET MENU MONDAY WEEK R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more

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1 MONDAY WEEK 1 Seafood Chowder with Cheese and Garlic Croûtes Mediterranean Vegetable Couscous Salad (v) Broccoli and Cauliflower Salad sprinkled with Biltong and Nuts Continental Platter of Cold Meats, Pickles and Mustards (v) Grilled Line Fish with Lemon and Caper Mayonnaise and Lemon Wedges Butter Chicken Curry Beef Lasagne Braised Pork Neck Chops in an Apricot and Thyme Jus Ratatouille with Polenta Cakes (v) Creamy Mashed Potatoes (v) Jasmine Rice with Toasted Almonds and Parsley (v) Garlic and Rosemary Roasted Baby Marrows and Peas (v) Roasted Pumpkin (v)

2 MONDAY WEEK 2 Seafood Bouillabaisse Roast Mediterranean Vegetable Pasta Salad with Feta Cheese and Olives (v) Smoked Chicken and Pineapple Vietnamese Rice Wraps Bacon Wrapped Prune Bites (v) Beer Battered Fish Goujons with Fresh Lemon and Tartare Sauce Build Your Own Burger Station: Grilled Barbeque Chicken Breasts Lamb Burger Patties Garlic Grilled Black Mushrooms (v) - served with a Selection of Toppings and Sauces Pork Schnitzel Rustic Potato Wedges (v) Savoury Rice (v) Green Peas and Grilled Zucchini (v) Roasted Pumpkin (v)

3 TUESDAY WEEK 1 Country Style Chicken Soup Steamed Green Bean Salad with Toasted Almonds in a Garlic Vinaigrette (v) Japanese Crab Stick Salad in Sesame Seed Aioli Asian Style Shredded Duck and Egg Noodle Salad with Cashew Nuts (v) Thai Green Seafood Curry Crispy Southern Fried Chicken Lamb Knuckle Stew Sweet and Sour Pork Live Stir-Fry Station: Calamari Tubes, Chicken Breast Strips, Shanghai Beef and Julienne Vegetables prepared on our flat-top with Cashew Nuts, Egg Noodles and a Selection of Sauces Baked Jacket Potatoes (v) with Various Toppings Chinese Fried Rice with Omelette and Spring Onions (v) Sautéed Green Beans, Onions and Baby Tomatoes (v) Steamed Buttered Squash (v)

4 TUESDAY WEEK 2 Thai Chicken Soup Roast Butternut and Lentil Salad tossed with Vinaigrette and topped with Crumbed Feta Cheese and Toasted Pumpkin Seeds (v) Pickled Fish and Smoked Fish Pate Platter with Ciabatta Crisps Cantonese Fried Beef, Julienne Vegetable and Cashew Nut Salad tossed with Egg Noodles Teriyaki Fish Kebabs Baked Sticky Honey, Ginger and Soy Chicken with Pineapple and Spring Onions Lamb Breyani Pork Loin Medallions in Sauce au Poivre Broccoli and Blue Cheese Pesto Fusilli (v) Baked Potatoes with Sour Cream (v) Basmati Rice (v) Sautéed Green Beans, Onions and Baby Tomatoes (v) Steamed Buttered Squash (v)

5 WEDNESDAY WEEK 1 Pea and Ham Soup with Freshly Baked Breads or Rolls Waldorf Salad with Apple and Nuts in a Homemade Aioli (v) Roasted Chicken and Mediterranean Vegetable Pasta Salad Sliced Melon wrapped in Cured Ham Creamy Seafood and Leek Phyllo Pie Carved Whole Roasted Chicken in Pan Jus Roast Lamb in a Whole Peppercorn Cream Sliced Gammon topped with Sautéed Apple and Leeks Grilled Vegetable and Herb Couscous (v) Roasted New Potatoes (v) White Rice with Parsley and Butter (v) Creamed Spinach (v) Roasted Vegetables (v)

6 WEDNESDAY WEEK 2 Sun-Dried Tomato and Bacon Soup Roast Brinjal and Grilled Baby Onion Salad with Baby Spinach, Broken Toasted Almonds and Sesame Seed Yoghurt (v) Gammon, Boiled Egg, Green Bean and Cos Salad with Honey-mustard Aioli and Croutons Seafood Salad in Marie Rose Sauce Mozzarella and Parmesan Cheese Baked Haddock Pie Chicken Supreme stuffed with Chorizo and Feta Cheese CARVERY Roasted Sirloin and Roasted Leg of Lamb served with Condiments and Gravy Zucchini, Olive and Roasted Baby Tomato Fusilli in a Light Sun-dried Tomato Cream (v) Garlic Roasted Potatoes (v) Savoury Rice (v) Creamed Spinach (v) Roasted Vegetables (v)

7 THURSDAY WEEK 1 French Onion Soup (v) with Gruyere Chive Toast Roasted Butternut, Barley and Pearl Onion Salad with Chickpeas and a Herb Dressing (v) Smoked Salmon and Avocado Pear Mini Handrolls Chicken Caesar Salad with Cos Lettuce, Croutons and Parmesan Cheese Shavings Coconut and Coriander Infused Fish Curry Chicken, Zucchini and Parmesan Cheese Pasta Bake Wild Flavoured Venison Pie Pork Bangers with Pearl Onion Jus Spinach and Feta Cheese Spanakopita Phyllo Pie (v) Mashed Potatoes (v) Savoury Yellow Rice (v) Minted Green Peas (v) Buttered Patti Pans and Baby Marrow with Parsley (v)

8 THURSDAY WEEK 2 Beef Goulash Soup (v) Baby Spinach, Avocado Pear, Fennel and Walnut Salad (v) Smoked Chicken and Rocket Salad Sliced Cold Meats with Crudités and Dips Mild Seafood Vindaloo Chicken Parmigiano on Slow-roasted Tomato and Olive Linguini with Napolitana Sauce on the side Cape Beef Bobotie Pork Bangers with Sautéed Onion Gravy Butternut and Goats Cheese Pesto Couscous (v) Mashed Potatoes (v) Jasmine Rice (v) Minted Green Peas (v) Buttered Patty Pans and Grilled Zucchini (v)

9 FRIDAY WEEK 1 Mediterranean Vegetable Soup (v) Watermelon, Feta Cheese and Toasted Pumpkin Seed Salad (v) Individual Prawn Cocktail with Red Onion and Cos Lettuce in Marie Rose Sauce Fragrant Spiced Cape Malay Fish Line Fish of the Day in a Fennel and Chardonnay Sauce Country Style Chicken Pie Beef Steak Medallions with a Thyme Béarnaise Sauce Tender Lamb Curry with Traditional Accompaniments Mushroom and Pesto Cream Penne topped with Parmesan Cheese Shavings (v) Roasted New Potatoes (v) Savoury Rice (v) Creamed Spinach (v) Roasted Cinnamon Butternut (v)

10 FRIDAY WEEK 2 Orange and Ginger Butternut Soup (v) Beetroot, Goats Cheese and Rocket Platter (v) Individual Prawn and Avocado Pear Ritz on Iceberg Lettuce in Marie Rose Sauce Fragrantly Spiced Cape Malay Fish Grilled Line Fish in a Lemon Butter Sauce Chicken and Mushroom Pie Braised Sirloin Steak with a Honey Mustard Sauce Lamb Knuckle Bredie Mediterranean Vegetable Lasagne (v) Roasted New Potatoes (v) Savoury (v) Creamed Spinach (v) Roasted Cinnamon Butternut (v)

11 SATURDAY WEEK 1 Broccoli and Blue Cheese Soup (v) with Freshly Baked Breads or Rolls Caprese Salad Platter of Fior Di Latte Cheese and Sweet Basil (v) Seafood Marinara Salad in Marie Rose Sauce Panko Prawns presented with Thai Salad Fresh Fish Fillets draped with Shrimps and Mussels in a Creamy Dill Sauce Chicken Breasts with Caramelised Onions and Marsala Jus on Linguini Beef Bourguignon Roasted Tender Lamb Roll with Separate Minted Jus and Mushroom Sauce Fragrant Pea and Lentil Breyani with Yoghurt Raita and Tomato and Onion Sambal (v) Roasted Paprika Potato Wedges (v) Steamed Jasmine Rice (v) Cauliflower and Broccoli Cheese Gratin (v) Steamed Butternut (v)

12 SATURDAY WEEK 2 Roast Red Pepper and Plum Tomato Soup (v) Roasted Pear, Rocket and Blue Cheese Salad (v) Assorted Seafood with a Selection of Traditional South African Ocean Delights Tempura Prawns with Dipping Sauces Fresh Fish Fillets draped with Shrimps and Mussels in a Creamy Dill Sauce Provencal Baked Chicken Breasts on Linguini Wild Flavoured Venison Pie Sliced Lamb Roll with separate Minted Red Wine Jus and Peppercorn Sauce Brinjal Moussaka (v) Roasted Paprika Potatoes Wedges (v) Fluffy Steamed White Rice (v) Cauliflower and Broccoli Cheese Gratin (v) Seasonal Rainbow Vegetables (v)

13 SUNDAY WEEK 1 BRAAI STYLE MENU (SUBJECT TO WEATHER CONDITIONS) Creamy Thyme Scented Mushroom Soup (v) Curried Pasta Salad (v) Smoked Chicken, Peppadew, Pineapple and Rocket Salad with Honey Mustard Dressing New Potato and Bacon Salad in a Blue Cheese Dressing Spiced Apricot and Lemon Braaied Snoek Barbeque Marinated Chicken, Red Onion and Apricot Kebabs Traditional South African Potjiekos Boerewors and Marinated Chops off the Grill Stuffed Baby Butternut (v) Herb and Cheese Potato Gratin (v) Saffron Steamed Rice with Raisins and Parsley (v) Orange Roasted Sweet Potato (v) Corn on the Cob (v)

14 SUNDAY WEEK 2 Slow-roasted Leek and Potato Soup (v) Grilled Marinated Vegetable Antipasti Platter (v) Chicken and Chorizo Spanish Style Rice Salad with Grilled Peppers Tzatziki Lamb Salad with Red Onions and Cucumber Seafood Paella Chicken Schnitzel on Napolitana Linguini Beef Trincado with Toasted Cumin, Tomato and Onion Salsa Sticky Ginger Pork Nick Steaks Falafel and Mushroom Skewers with Hummus and Tzatziki (v) Pommes Dauphinoise (v) Savoury Rice (v) Roasted Vegetables drizzled with Balsamic and Olive Oil (v) Buttered Corn (v)