FUNCTIONS & EVENTS - Wetu

FUNCTIONS & EVENTS

2019

I N D E XF U N C T I O N S & E V E N T S 2 0 1 9

INFO

3 Venue Capacities

BREAKFAST

4 Plated Breakfast 5 - 6 Breakfast Buffet 7 Finger Fork Breakfast Buffet

LUNCH AND DINNER

8 - 9 Set Menu Selector10 - 12 Isola Poolside Braai13 - 15 Buffet Menus16 - 17 Finger Fork Buffet Menus

CANAPES AND SAVORY SNACKS

18 Canape Menu Selector19 Bowl Food Selector 20 Snacks

DAY CONFERENCE PACK AGES

21 Conference Packages22 Enhance Your Break23 Conference Breakfast Buffet Menu24 - 25 Conference Finger Fork Buffet Menus26 Conference Buffet Selection 27 Conference Set Menu Selector

SPECIALITY MENUS

28 Sail Away29 Morning and Afternoon Tea 30 Gourmet Wraps and Sandwiches31 Sushi Making Master Class

BEVER AGE PACK AGES

32 Beverage Packages

Index

3

[email protected]+27 21 431 5103

FUNCTION ROOM

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BALLROOM (A&B) 2325 216 6m18m59 ft

12m39 ft

120 (incl. dance floor)

150290 (incl. foyer and

terrace)

70 150 120 50 50

BALLROOM A 1156 108 6m 9m 12m 40 75 35 60 50 35 35

BALLROOM B As Ballroom A

PRE FUNCTION /TERRACE

- - 5.9m 18m 9m N/A 140 N/A N/A N/A N/A N/A

MARINA MEETING ROOM

775 72 3m 12m 6m40

(excl. AV)

60 28 50 40 26 25

BUSINESS CENTRE BOARDROOM

- - 2.5m 6.5m 3.8m N/A N/A N/A N/A N/A N/A 12

ISOLA - 107 3m 16.5m 6.5m 60 80 42 60 40 25 30

I N D E X

V E N U E C A PA C I T I E S

B R E A K FA S T

L U N C H A N D D I N N E R

C A N A P É S A N D B O W L F O O D S

D AY C O N F E R E N C E PA C K A G E S

S P E C I A L I T Y M E N U S

B E V E R A G E PA C K A G E S

F U N C T I O N S & E V E N T S 2 0 1 9

Venue Capacities

VENUE CAPACITIES

mailto:Groupsandevents%40oneandonlycapetown.com?subject=Functions%20%26%20Events

4


RISE AND SHINE HEALTHY BREAKFAST

R395 PER PERSON

Goliath tomato gazpacho with basil and garlic croutons

Fat-free plain yoghurt with house-roasted granola, strawberries and toasted oats

Smoked Scottish salmon, pak choi, rye crackers, poached egg, radish, lemon and herb cream cheese

Warm whole-wheat waffle topped with fresh fruit, cape honey and crème fraîche

Caramelised pineapple on a roasted nut crumble and coconut ice-cream

Toast and preserves, Danish, pastry selection, assorted fruit juices, filter coffee and tea

EASY GOING BREAKFAST

R450 PER PERSON

Breakfast trifle of fat-free plain yoghurt, granola, berry coulis and honey

Creamy scrambled egg with chives, chicken sausage, grilled tomato, sautéed mushrooms and hash browns

Seasonal berries on a roasted nut crumble and vanilla ice-cream


SOUTH AFRICAN BREAKFAST

R655 PER PERSON

Cape seed loaf, tomato, prosciutto ham, buffalo mozzarella and basil

Rolled pancakes with maple syrup, icing sugar, mascarpone and seasonal berries

Charcuterie and South African cheese selection with watermelon preserve - Spanish chorizo, Parma ham, biltong, camembert, blue rock, brie and boerenkaas

South African breakfast - streaky bacon, grilled tomato, field mushrooms, baked beans, hash brown, scrambled eggs, pork sausage, boerewors, beurre noisette hollandaise

Seasonal fruit salad with a passion fruit coulis, Chantilly cream and granola crumble


Please note that due to local produce and seasonality, menus can only be guaranteed one month prior to the event. Minimum numbers apply per venue. All prices are quoted in ZAR. Menu price is inclusive of 15% VAT, but exclude 10% service charge. Prices are valid until 30 September 2019.


Plated Breakfast Breakfast Buffet

Finger Fork Breakfast Buffet

PLATED BR EAK FASTS

I N D E X


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BR EAK FAST BUFFETS (1/2)

MENU OPTION 1

R400 PER PERSON

- Bagels filled with Pastrami, cheddar, tomato and rocket

- Smoked angel fish and pineapple crostini with chives

- Wild strawberry soup with Chantilly crème

- Tropical dried fruit compote in a cinnamon, vanilla and Rooibos syrup

- Tomato, melon and cannellini bean salad with basil and sesame dressing

- Cereal selection – weetabix, rice crispies, coco pops and fruit loops

- Selection of house-made muffins

- Pick-and-Go whole fruit bowls with seasonal fruits

- Seasonal fruit platters with fresh mint syrup

- Selection of fruit smoothies: strawberry, passion fruit and Cape fruit

- Health bread selection with butters

- Bircher muesli with organic muesli and maple syrup

- Selection of Danish pastries and croissants

- Seasonal local fruit salad marinated in fresh orange juice

- Assorted fruit juices, tea and filter coffee, toast and preserves

MENU OPTION 2

R550 PER PERSON

CONTINENTAL BUFFET ITEMS

- Bagels filled with Continental ham, cheddar, tomato and rocket

- Wild strawberry soup with crème Chantilly

- Assorted bread selection with butters

- Cereal selection – weetabix, rice crispies, coco pops and corn flakes


- Smoked haddock and pineapple crostini with chives



- Biltong scones with a herb cream cheese

- Assorted cured meat platters with olives, pickled onions and gherkins

- Selection of fruit smoothies: strawberry, passion fruit and Cape fruit



HOT BUFFET ITEMS

- Apple and oak smoked streaky bacon

- Homemade hash browns with chives and chilli

- Chalmar beef sausages

- Traditional pork bangers with three mustards

- Spicy Boston baked beans

- Slow-roasted beef tomatoes with basil pesto

- Smoked paprika potatoes with caramelized onion

- Balsamic, thyme and garlic roasted white mushrooms

- Creamy scrambled eggs with chives and coriander



Plated Breakfast Breakfast Buffet


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BR EAK FAST BUFFET (2/2)

BREAKFAST BUFFET MENU OPTION 3

R650 PER PERSON

CONTINENTAL BUFFET ITEMS

- Selection of South African cheeses with preserves

- Chacuterie selection with pickled cauliflower and melba toast

- Selection of yoghurts with nuts

- Health bread selection with butters


- Selection of fruit Smoothies: strawberry, passion fruit and Cape fruit

- Cereal selection: weetabix, rice crispies, coco pops and fruit loops



- Norwegian salmon gravadlax with horseradish crème, capers and shaved Parmesan


HOT BUFFET ITEMS

- Apple and oak-smoked streaky bacon







- Balsamic, thyme and garlic-roasted white mushrooms


- Grilled organic-range Karoo lamb cutlets with Lyonnais potatoes

- Grilled-smoked kippers poached in nutmeg milk

- Smoked angel fish and pineapple crostini with chives

- Parmesan-crusted slow-roasted vine tomatoes



Plated Breakfast Breakfast Buffets


I N D E X


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FINGER FOR K BR EAK FAST BUFFET


FINGER FORK BREAKFAST BUFFET MENU OPTION 1

R495 PER PERSON

- Selection of muffins and Danish pastries

- Home-smoked chicken, beef pastrami, chorizo with grilled bruschetta and condiments

- Fruit skewers with mint syrup

- Home-smoked hake with Dijon mustard, Roma tomato and red onion relish en croute

- Vanilla smoothies with honey-roasted granola

- Mushroom and bacon croquette

- Scrambled egg and chive filled mini croissant

- Beef bangers with trio of mustard

- Brioche French toast, maple syrup, mascarpone

- Spring onion and chilli hash brown

- Assorted fruit juices, teas and filter coffee

FINGER FOOD BREAKFAST BUFFET MENU OPTION 2

R550 PER PERSON

COLD BUFFET SELECTION

- Selection of muffins and Danish pastries

- Cheddar scones topped with smoked haddock and cream cheese mousse

- Smoked chicken, pineapple and peppadew crêpe wraps with cottage cheese

- Pastrami, dill, cucumber and Dijon mustard bruschetta’s

- Seasonal fruit and berry skewers with mint syrup

- Baklava spring rolls with rose syrup dipping sauce

- Vanilla smoothie shots with honey-roasted granola

HOT BUFFET SELECTION

- Mushroom and bacon croquettes

- Roasted tomato, mozzarella and basil pesto tartlets

- Scrambled egg and chive filled mini croissant

- Mini tortillas with spicy minced beef and fresh coriander

- Pork chipolata’s in chive puff pastry with trio of mustard

- Brioche French toast skewers with maple syrup and mascarpone

- Potato and spring onion samosa with tomato chutney

- Assorted fruit juices, teas and filter coffee


Plated Breakfast Breakfast Buffets


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STARTERS

- Norwegian salmon tartar, crispy onions, fine herb salad, cauliflower purée, bruschetta and jalapeño dressing

- Yellowtail sashimi with ponzu dressing, spring onion, chilli and fresh herbs

- Duck carpaccio with confit tomato, capers, Parmesan and truffle vinaigrette

- Chalmar beef tartar with egg yolk, bruschetta, basil pesto, Parmesan gel, baby rocket beignet and truffle vinaigrette

- House-smoked salmon trout, confit potato, avocado and asparagus velouté

- Scottish langoustine, cauliflower and truffle velouté, Oscietra caviar - R120 Surcharge

- Valley farm duck tataki with ponzu dressing and wasabi salsa

- Deconstructed prawn cocktail crunch, tiger prawns, Vietnamese shrimps, butter lettuce, Marie rose, bruschetta wafers and toasted sesame

- Seared scallops, sweet corn purée, squid ink, confit pork belly, corn textures

- Foie grass ballotine, hazelnut praline, caramelized apple, celeriac purée, almond and maple compote (R120 Surcharge)

- Rabbit, chicken and truffle ravioli, smoked carrot, rabbit bolognaise

- Seared tuna carpaccio, sesame, sake, wasabi infused olive oil and micro salad

VEGETARIAN STARTERS

- Wild mushroom risotto, confit pearl onions, Parmesan, basil foam, micro greens, mushroom and pecan nut salsa

- Textures of tomato salad, Bocconcini, buffalo mozzarella, basil, olive cheeks, aged balsamic

- Pickled butternut, field mushroom mousse, citrus-pine nut and parsley dressing

- Tender stem broccoli and buffalo mozzarella salad with a sherry vinaigrette

- Mediterranean salad, mixed herb leaf salad with tomato, red onion, peppers, cucumber, feta and basil infused olive oil croutons

- Tomato textures with aji mayonnaise and cilantro dressing

- Gluhwëin poached pear, gorgonzola, candied walnuts and micro salad

SOUP STARTERS

- Courgette velouté with croutons and truffle oil

- Chicken velouté with toasted brioche, chopped truffle and bavarois

- Wild mushroom soup with chive cream

- Slow braised oxtail, sugar bean and lentil soup

- Classic butternut soup with cinnamon croutons

- Tom yum soup with shrimp and crisp vegetables

- Miso and truffle soup with foie grass - R25 Surcharge



Our set selector menus are designed to tailor your own bespoke menu.

The base set menu price is R560 per person (includes bread basket, starter, main and dessert courses served with a selection of fine loose leaf teas and filter coffee after the meal)

The bread basket includes (two homemade breads, grissini sticks and lavash, served per table with farm butter)

Premium items carry a surcharge per item as set out below

Please select one starter, one main course and one dessert for your menu from the courses set out below.

If you require a choice of two different dishes i.e. for the starter course a surcharge of R50 will be charged per person.

If you require a choice of two different dishes i.e. for the main course a surcharge of R70 will be charged per person.

If you require a choice of 2 different dishes i.e. for the dessert course – a surcharge of R50 will be charged per person.

Special dietary requests will be catered for separately, and to the specified requirements of the guest. Halaal, kosher, vegetarian and gluten-free requests can be arranged in advance.

SET MENU SELECTOR (1/2)CR EATE YOUR OW N UNIQUE MENU TO FIT YOUR SPECIFIC R EQUIR EMENTS

Set Menu Selector Isola Poolside Braai

Buffet Menus Finger Fork Lunch Buffet

I N D E X


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SET MENU SELECTOR (2/2)

MAIN COURSES

- Karoo lamb loin, confit garlic, pommes fondant, aubergine caviar, spicy tomato ratatouille, cauliflower purée, olive and caper jus

- Herb-crusted, slow-roasted Yang rou Chuan lamb rump, braised lamb neck, charred beans, pea purée, pommes fondant, anchovy, capers, tomato, basil and lamb jus

- Braised lamb shank, ratatouille, roast garlic purée, jus of forgotten herbs

- Springbok loin, Parmesan gnocchi, butternut purée, confit baby Leeks, maple and coffee jus

- Pan-fried market fish, tender stem broccoli, wilted baby spinach, cauliflower purée, mussel and saffron velouté

- Seared kingklip with variations of crayfish and garlic (R75 Surcharge)

- Blackened Norwegian salmon, served in a leek, onion and wild mushroom casserole

- Chicken roasted with wheat, shimeji mushrooms, sweet corn and farro ragout, wild mushroom purée and chicken jus

- Chalmar beef tenderloin, bone marrow croquettes, roast carrot purée, braised pearl onions, rabbit bolognaise and Madeira jus

- Pork belly baked in salt with apple gel, lentil du puy, braised pearl onions, pommes fondant and jus of thyme.

- Sous vide duck breast with crispy onion, apple gel, fondant potato, crispy green beans, choucroute, tomato textures and thyme jus

- Braised short rib, bone marrow gel, smoked pommes purée, roast baby carrots, braised pearl onions and perigourdine jus

VEGETARIAN MAIN COURSE

- Potato gnocchi, corn succotash, wilted baby spinach, wild mushrooms, pear purée, yellow baby carrots

- Vegetable bobotie, gingered apricots, banana and parsnip purée, Masala crème, brandied sultanas

- Penne with feta, Kalamata olives, baby spinach, fresh coriander and lemon olive oil

- Cape Malay vegetable curry, steamed basmati, coriander, curry condiments and poppadom

- Asparagus risotto, broad beans, Parmesan foam

- Parmesan sable, goats cheese parfait, new season vegetables, truffle vinaigrette, Parmesan ice-cream

- Carpaccio of cauliflower, coffee jelly, marinated chickpeas, onion baja

DESSERTS

- Lemon slice, mango gel and pineapple mousse with caramelized pineapple and coconut crumble

- Dulce and chocolate tart with a choc mint ice-cream

- Chocolate and lemon cake, pistachio gel, passion fruit cremeux with yuzu sorbet

- Crème brûlee with marinated berries and raspberry cream cheese mousse

- Banana malva with caramel ice cream, pecan honey comb and cocoa crumble

- Caramel pannacotta with a coffee sponge, roasted nut crumble with vanilla crémeux and pear sorbet

- Strawberry fridge cheesecake, raspberry macaroon, cream cheese mousse with berry gel and berry sorbet



CR EATE YOUR OW N UNIQUE MENU TO FIT YOUR SPECIFIC R EQUIR EMENTS



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ISOLA POOLSIDE BAR BEQUE (1/3)

SOUTH AFRICAN BRAAI

R560 PER PERSON

TO START

- Build your own salad station - Cherry tomatoes, gherkins, capers, Parmesan, olives, cucumber, carrot julienne, croutons, boiled eggs, coriander, basil, Danish feta, peppadews, beef pastrami, diced ham, pickled red onion, babaganoush, hummus, harissa, Greek dressing, classic dressing, basil pesto, chilli mayonnaise, buttermilk dressing

- Cape Malay butter chicken and pimento screw pasta salad

- Egg mayonnaise and paprika salad

- Cape Gypsy ham and potato salad with chives, boerenkaas cheese and confit tomato

- Broccoli, Danish feta and bacon salad

- Traditional South African braai toasts – tomato, onion and melted cheddar

- Green bean and burnt onion vinaigrette salad

- Quinoa and chicken mayonnaise salad

- The ‘Real Greek’ salad

OFF THE COALS

- Lamb kebabs with hummus and flat breads

- Karoo lamb chops with basil pesto and cherry tomatoes

- Peri peri chicken sosaties with lemon herb dipping sauce

- Jalapeño and cheddar boerewors

- Lemon and herb chicken thighs with burnt shallots

- Sticky pork ribs with spring onion and soy dipping sauce

- Honey and sesame glazed pork Kassler chops

- Corn on the cob with coriander, feta and chilli

- Baked potatoes with garlic and herb butter

- Mushroom, red onion and pepper kebabs

- Traditional garlic and herb baguettes

DESSERTS

- Peppermint crisp cupcakes

- Brandy pudding with Anglaise

- Koeksisters

- Berry Eton mess

- Lemon slice

- Melon skewers

- Amarula soft toffee





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FISH BRAAI

R650 PER PERSON

TO START

- Malay-style pickled fish with brown bread

- Chunky new-potato salad

- Tomato, basil and mozzarella salad

- Marinated olives and feta

- Tossed rocket salad and mature Parmesan cheese salad with home-smoked chicken

- Pickled herring and cucumber platter with creamed blue cheese

- Polenta diamonds topped with smoked salmon and chive cream cheese

- Snoek, onion and tomato tartlets

- Seafood pasta salad

- Crispy fried calamari strips with Thai cocktail sauce

OFF THE COALS

- Kingklip with rock salt and lemons

- Grilled crayfish tails with lemon herb butter

- Calamari steaks with peri-peri sauce

- Black mushrooms stuffed with sautéed shrimps in garlic sauce

- Coal-roasted sweet potato

- Grilled vegetables

- Saffron and pepperdew risotto

- Garlic bread

- Potato and butternut bake with fresh cream and nutmeg

DESSERTS

- Baked cheesecake

- Caramel popcorn éclair

- Passionfruit pannacotta

- Death by chocolate cupcakes

- Seasonal fruit skewers

- Brandy pudding with Anglaise





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TRADITIONAL SPIT BRAAI

WHOLE KAROO LAMB R695 PER PERSON

WHOLE FREE-RANGE CHICKENS With your choice of lemon and herb, garlic and parsley or peri peri marinade R495 PER PERSON

WHOLE SUCKLING PORK R590 PER PERSON

SIDES

- Curry pasta salad

- Greek salad

- Potato salad

- Carrot and pineapple salad

- Indian rice salad

- Coleslaw

- Portuguese rolls

- Flat breads

- Garlic bread

- Roasted baby onions

- Roasted baby boilers

- Pickled vegetables

- Hummus

- Pesto

- Harissa mayonnaise

- Tahini paste

- Babaganoush

- Peri peri sauce

DESSERTS

- Tropical fruit Eton mess

- Malva pudding with Anglaise

- Lemon slice

- Peppermint crisp cupcakes

- Fudge cake

- Seasonal fruit salad





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BUFFET MENUS (1/3)

BUFFET MENU OPTION 1

R490 PER PERSON

STARTERS

- Classic Niçoise salad with fresh tuna and lemon dressing

- Mango and shrimp salad with shallot dressing

- Jerusalem artichoke and Swiss chard tarts Cucumber and poppy seed salad with black pepper dressing

- Char-grilled asparagus with courgettes and halloumi cheese

- Hake fillets en persillade with carrots edamame, asparagus with coconut and chilli sauce

- Chicken Mar I Muntanya; chicken with shrimp, mussels, piquillo peppers and chorizo

- Sichuan-style hot and sour eggplant with egg fried rice

- Roast suckling pork rack with blackberries, baby leeks and mustard sauce

- Mediterranean roast vegetables with jalapeño dressing

- Korean Jjimdak with chicken, noodles, potatoes, carrots, onions

DESSERTS

- Caramel popcorn éclairs

- Baked cheesecakes

- Black Forrest cupcakes


- Berry macaroons





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BUFFET MENUS (2/3)


R560 PER PERSON

COLD STARTERS

- Artisanal bread display – olive rolls, soft rolls, ciabatta loaf, grissini sticks, lavash

- Pickled baby beetroot salad – quinoa, hazelnuts, feta, grilled onion, baby spinach

- Caprese salad – buffalo mozzarella, tomato, roasted pine nuts, rocket and basil pesto

- Interactive salad station – cucumber, cherry tomato, baby herb salad, red onion, peppers, feta cheese, croutons, crispy bacon, black olives, green olives, Caesar dressing, red wine vinaigrette, olive oil, balsamic vinegar, basil pesto

- African bean salad – green beans, sugar beans, black beans, butter beans with chakalaka vinaigrette

- Smoked chicken salad – orzo, zucchini, tomato, mint and capers with Parmesan shavings and lemon dressing

- Antipasti platter – pastrami, salami, smoked ham, marinated artichokes, and peppadews

MAIN COURSES

- Grilled linefish – lime butter sauce and fresh parsley

- Cape Malay chicken curry – tomato sambal, homemade chutney, poppadoms, raita

- Roast potatoes – rosemary and extra virgin olive oil

- Steamed basmati rice

- Grilled seasonal vegetables – thyme, black pepper and butter

- Roasted butternut with cinnamon and honey

- Roasted beef sirloin with red wine gravy

- Yorkshire puddings

- Condiments – English, Dijon and Whole-grain mustards, creamed horseradish

DESSERTS

- Chocolate coffee cupcake

- Pecan pie with maple cream


- Peppermint verrine

- Lindt cookies





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BUFFET MENUS (3/3)


R655 PER PERSON

STARTERS

- Winter salad with buttermilk dressing

- Honey grilled chicken with citrus salad

- Cobb salad – Parma ham, cos lettuce, boiled eggs, watercress, tomatoes, avocado, chicken and blue cheese dressing

- Prawn salad – baby spinach, toasted pine nuts, candied lemon, boerenkaas cheese, chickpeas and bacon vinaigrette

- Farmer’s salad with beet vinaigrette

- Steamed mussel salad with basil and green chilli nahm jim

- Sautéed crab with avocado, grapefruit, and herb salad

- Guatemalan composed salad (fiambre)

- Salata khadra mafruma (basic minced salad) served with Lebanese breads

MAIN COURSE

- Grilled linefish medallions, roast bell peppers, pak choi, coriander and Moroccan-spiced jus

- Peppercorn-crusted short beef ribs with lemon, olives, and radishes

- Enchiladas de chile ajo (Oaxaca red chilli enchiladas)

- Lamb, potato and lentil curry, saffron rice, poppadum and sambals

- Sweet potato wedges with cream cheese, chives and la peperonata

- Roasted fingerling potatoes with fine herbs and charred onion and baby beets

- Curried lamb riblets with roast peppers and pickled aubergine

- Roast potatoes and Jerusalem artichokes with lemon and sage

- Coconut rice with herbs, dates and cashew nuts

- Moroccan lamb tagine with carrots, chickpeas, coriander and dried miso

DESSERTS

- Carrot cupcakes

- Triple choc brownies

- Fruit salad pots with pouring cream

- Peanut butter cookie sandwiches

- Strawberry cheesecake





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FINGER FOR K BUFFET MENUS (1/2)

FINGER FORK BUFFET MENU OPTION 1

R450 PER PERSON

- Smoked fish and pear chutney seeded rolls

- Smoked Pastrami and buttered leek quiche

SALADS

- Build your own salad station – a selection of fresh salad greens, topping and dressings

- Roast beetroot and whipped brie cheese salad

- Panzanella with mozzarella and herb salad

HOT MAINS

- Asian-style beef curry with burnt onion basmati rice

- Lamb koftas with tomato smoor

- Teriyaki glazed chicken leg and deboned thighs

- Mini crumbed chicken burgers with sweet chilli mayo and fries

SWEETS

- Key lime pies

- Seasonal fruit salad pots

- Red velvet cake

- Strawberry tart


R495 PER PERSON

STARTERS

- Salt and pepper calamari skewers with miso anticucho sauce

- Lemon and lime chicken skewers with Indonesian peanut sauce

- Potted avocado and crab with compressed cucumber, chilli and scallion

- Crispy Gloucester spot pork belly with soy, chilli and garlic sauce

- Mackerel shio-yaki and vegetable salad toasts

HOT MAINS

- Hake, onion and lemon and herb croquettes with garlic - chilli mayonnaise and jalapeño salsa

- General Tso’s chicken winglets with fried halloumi and wasabi sauce

- Provencial vegetable pot stickers with tomato textures and cilantro dressing

- Pan-seared linefish medallions, radish, asparagus, lemon grass and vanilla velouté

- Kushiyaki (Beef, chicken and heart of palm) with shiso chimichurri and anticucho

SWEETS

- Red velvet cake

- Strawberry tart

- Pecan tart

- Financier cake





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FINGER FOR K BUFFET MENUS (2/2)


R550 PER PERSON

STARTERS

- Sous vide chicken breast en croute with Niçoise garnish

- Fried West Coast mussel Po’boy, gremolata and curry mayonnaise

- Steak ciabatta with hummus, roast red peppers, fresh tomato and rocket

- Peruvian butifara – Pork belly, red onion, mint, tomato and red anticucho on butter bread

- Individual broccoli, bacon and feta salads with sherry vinaigrettes

HOT MAINS

- Homemade fish frikkadels with aji Amarillo mayonnaise and burnt lemons

- Curried beef mince taquitos, Matsuhisa salsa and Bulgarian yoghurt

- Tandoori chicken thigh skewers with chapatti and cucumber raita

- Lemon-roasted lamb ribs and braised lamb breast with harissa and mint yoghurt

- Sesame-crusted braised beef short ribs with spring onion

SWEETS

- Chocolate mousse cake

- Paradiso cake

- Cocktail religieuse

- Lemon meringue tart


R600 PER PERSON

STARTERS

- Toasted ciabatta with hummus, caponata, rocket and Italian sausage

- Coronation Elgin chicken, coriander, aji Amarillo mayonnaise on health rolls

- Mexican fish wraps with low fat avocado tartar and lemon

- Brandade of salt cod with roasted pepper and French beans

- Prawn and calamari salad on new-style English bread

- Pan bagnat – tuna and provencial vegetable rolls

HOT MAINS

- Cape Malay spiced chickpea and potato stuffed vetkoek with pickled onion and sambals

- Braised beef brisket wraps with red cabbage slaw

- Meatball madness – Italian meatballs with homemade spicy tomato and basil

- Crispy grit cakes with prego sauce, caponata and crispy basil

- The ultimate coronation chicken pies

SWEETS

- Mocha baked cheesecake

- Chocolate opera cake

- Pecan tart

- Fresh berry tart





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CANAPÉS SELECTION

VEGETARIAN

R40 EACH 3 PIECES PER PERSON

- Truffle goats cheese parfait en croute with strawberry

- Pan con tomato – tomato, bruschetta, basil and garlic

- Blue cheese and tomato three ways, vol au vent – smoked, macerated and fondue

- Smoked tofu with white miso, tomato and basil

- Pickled mushroom, onion, garlic and macerated tomato toasts

- Provencial ratatouille pot stickers with pesto sauce

- Tomato gazpacho shooters with fire salsa and basil

- Blue cheese croutes with quince and red onion confit

- Vegetable crudité tempura with spicy jalapeño mayo

FISH


- Yellowtail sashimi, garlic essence, chilli, soy and lime

- Smoked angel fish, pea and Parmesan ragout, lemon jam

- West Coast mussels with spicy Asian salsa

- Almond and citrus tiger prawn gambas, spicy jalapeño dressing

- Rock shrimp tempura with wasabi mayonnaise and soy

- West Coast mussels a la chalaca, served in the shell

- Brandade of hake, Marie Rose and shocked fennel

- Knysna oysters, salsa de ricotta, cucumber spaghetti

- Seared loin of tuna, shallot nuac chum vinaigrette

- Picked potato, salmon aioli, French beans and garlic chips

MEAT


- Chalmar beef tartar toasts, hen egg yolk jam, coriander, melba toast

- Seared cumin lamb loin, garlic nugget, zucchini tempura, tomato flower

- Braised shin of veal, pea purée and Spanish chorizo

- Seared Chalmar beef fillet, shallot essence, salsa de ricotta, fried onion

- Confit pork belly with spicy salsa and avocado purée

- Thai beef skewers with garlic, chilli and soy vinaigrette

- Beef fillet, rolled in acacia honey and crushed salted peanuts

- Braised lamb shank and mint roulade, tomato flower, garlic purée

- Chalmar beef tataki, garlic chip, spring onion, tosa – zu sauce

- Salt and pepper squid, confit pork belly and aioli

POULTRY AND GAME


- Confit duck leg paté, caramelized cauliflower, roast eryngii, sauce diablo

- Chicken liver parfait with fig and port chutney on toasted baguette

- Potted rabbit, red onion jam, crispy onion en croute

- BBQ soy chicken wing lollipop, blue cheese and yoghurt dip

- Citrus-cured duck breast, truffle mayonnaise and spring onion

- Valley duck tataki with leek, fire wasabi salsa and coriander

- Spicy quail tempura with red anticucho sauce

- Buttermilk fried chicken, blue cheese and chilli, popcorn powder

- Springbok schnitzel, micro caponata en croute and spring onion

- Chicken ballontine, mushroom duxelle, mushroom crisp and chicken skin


Canape Menu SelectorBowl Food Selector

Snacks


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BOW L FOOD SELECTOR

COLD SELECTION

R65 EACH

- Fried mustard and rosemary chicken served on a potato, rocket and parsley salad with a sweet mustard dressing

- Char-grilled chicken, spinach, avocado, crouton and crispy bacon salad

- Smoked chicken, fresh mango, avocado and rocket salad with a mint and yoghurt dressing

- Baby mozzarella and plum tomatoes with homemade pesto and balsamic and olive oil dressing

- Rocket, mint and Buffalo mozzarella with oven-roasted cherry plum tomatoes and oven-dried prosciutto

- Char-grilled chicken Caesar salad with homemade dressing

- Traditional Caesar salad with homemade dressing

- Super food salad, quinoa, spinach, roasted butternut squash, beetroot, mung beans, alfalfa, mixed cress, pumpkin seeds, tossed in a creamy French dressing

- Asian marinated chicken rice paper roll, with a julienne of red pepper, cucumber, bean sprouts, coriander and mint

- Fresh tuna, avocado, carrot, basil and mint wrapped in rice paper rolls served with a sweet spicy dipping sauce

- Super food rice paper roll – baby spinach, with a julienne of carrot, fennel, green beans, pea shoots, mung beans, alfalfa sprouts served with sweet dipping sauce

- Crispy duck rice paper roll with iceberg, julienne Thai marinated salmon on a bed of wild rice with a coriander, yoghurt and mint dressing

- Seared tuna on an Asian slaw salad drizzled with a peanut and tamarind dressing

- Posh prawn cocktail with slivers of cucumber, cherry tomatoes, drizzled with lemon juice

- Cucumber and spring onion and Hoisin dip


HOT SELECTION

R85 EACH

- Thai green chicken curry with sticky rice, chilli and ginger

- Thai red prawn curry and sticky coconut rice

- Beer battered Pollock and chips served with a minted pea purée

- Truffle and wild mushroom risotto with shavings of Grana Padano, truffle oil and cracked black pepper

- Mushroom ravioli with sage butter, topped with deep fried Grana Padano shavings

- Homemade pumpkin ravioli with sage butter and toasted pine nuts

- Slow-cooked pork belly with creamy mustard mash, caramelised apple and thyme jus

- Baby sausage and colcannon mash and shallot gravy

- Baby shepherd’s pies

- Scallop, chorizo and potato pie

- Stir-fried chicken with baby bok choy, oyster mushrooms and soy

- Mini chicken, mushroom and leek pies

- Lamb tagine with a char-grilled vegetable couscous

- Tiny lamb cutlets with a minted pesto mash and red currant sauce

- Kashmiri lamb on a saffron and cardamom pilaf

- Cannon of lamb with a cassoulet of beans and sun-dried tomato pesto

SWEET SELECTION

R55 EACH - 2 PIECES PER PERSON

- Chocolate truffle - Cocktail macaroon - Pâte de fruit - Petit profiteroles - Petit straw tart - Petit lemon tart - Chocolate cake mousse pots - Petit carrot cake - Petit pear tart - Petit lemon and chocolate cremeux cake



Snacks

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SNACK S

ITEM PORTION PRICE

- Basil pesto pin-wheels 3 pieces R30

- Beef biltong 90g R85

- Crispy corn 60g R30

- Dried fruit 90g R45

- Flavoured pretzels 90g R35

- Fruit skewers 3 pieces R40

- Homemade wrapped soft toffees 3 pieces R35

- Marinated olives 90g R40

- Mini savoury muffins 3 pieces R35

- Nacho chips and salsa 100g R35

- Oatmeal crunchies 3 pieces R30

- Parmesan cheese sticks 3 pieces R30

- Potato crisps 90g R25

- Salted popcorn 90g R25

- Salted roasted nuts 90g R45

- Spicy crackles 95g R30

- Spicy roasted nuts 90g R45

- Traditional koeksisters 2 pieces R30

- Trail mix 90g R28

- Vegetable crudities with blue cheese dip 90g R38

- Wasabi peas 90g R35



Snacks


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DAY CONFER ENCE PACK AGES

FULL DAY PACKAGE - R695 PER PERSON HALF DAY PACKAGE - R550 PER PERSON

ALL CONFERENCE PACKAGES INCLUDE THE FOLLOWING:

Arrival and mid-morning or midafternoon tea, coffee and choice of assorted refreshments | Standing buffet in the banqueting area Dedicated Groups & Events account manager | Parking arranged at V&A Waterfront Portswood for all delegates Venue hire of the chosen venue based on guaranteed minimum attendees | Venue butler at your disposal - applicable in Marina Room and Business Room Registration table | Still and sparkling mineral water | In-venue Nespresso coffee station - available in Marina Room and Business Room Selection of sweets | Flip chart and markers | Whiteboard and pens | Conference pens and leather stationary pads AV-screen and projector - available in Marina Room and Business Room | Complimentary Wi-Fi access

ARRIVAL BREAKS

- OPTION 1 - Tea and coffee break, mixed berry muffins, vegetable frittata

- OPTION 2 - Tea and coffee break, scones with cream and jam, BLT croissants

- OPTION 3 - Tea and coffee break, maple and pecan Danish, leek and feta quiche

- OPTION 4 - Tea and coffee break, almond croissants, ham and cheese frittata

- OPTION 5 - Tea and coffee break, assorted doughnuts, Bircher muesli

MID-MORNING BREAKS

- OPTION 1 - Tea and coffee break, leek and feta quiche, beef pastrami baguettes, chicken and harissa sausage rolls

- OPTION 2 - Tea and coffee break, beef and spinach sausage rolls, chicken and bacon empanada with chimichurri

- OPTION 3 - Tea and coffee break, Kenyan beef mince chapatti, individual pineapple smoothie bowls with berries, spicy chicken baguettes

- OPTION 4 - Tea and coffee break, snoek paté on ciabatta, Marrakech lamb kebabs with hummus, pickled fish with butter buns with apricot jam

- OPTION 5 - Tea and coffee break, pesto and chicken bruschetta with Emmenthal, tomato, bacon quiche with Parmesan, chicken taquitos with hummus

MID-AFTERNOON BREAKS

- OPTION 1 - Tea and coffee, Lexington pulled pork buttys, football sandwiches, negima yakitori (chicken and scallion skewers with yakitori sauce), satay udang (shrimp satay), crème brûlée, red velvet cake fingers, lemon tart, sandwich meringue

- OPTION 2 - Tea and coffee, parsley and onion salad-en-croute, ricotta crostini with soppressata, hummus with tahini and toasts, Swiss onion tarts, chocolate brownie, apple crumble, French madeleine, chocolate profiteroles

- OPTION 3 - Tea and coffee, ham and pineapple frittatas, sweet and sour eggplant toasts, chicken flautas with cotija and salsa roja, assorted Venetian sandwiches (Tramezzini), baked American cheesecake, pannacotta, mango tart, Paris brest

- OPTION 4 - Tea and coffee, ricotta and honey on rye, crostini di scampi, falafel sandwiches, Buenos Aires steak pizza, walnut and coffee tart, black forest cake, strawberry tart, lemon drizzle cake

- OPTION 5 - Tea and coffee, cajun fish salad-en-croute, chimichurri burgers, Peurto Rican roast port-en-croute, parkers BBQ fried chicken wings, financier, blueberry tart, pear and chocolate tart, opera slice


Day Conference Package Enhance Your Break

Breakfast Buffet MenuFinger Fork Buffet Menu

Buffet Menu Set Menus


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ENHANCE YOUR BR EAK


LUNCH AND CRUNCH BREAK R45 SURCHARGE PER PERSON

- Macadamia nuts - Cashew nuts - Anchovy toasts - Fresh blueberries - Fresh strawberries - Fresh gooseberries - Fruit salad – individual bowls - Pickled olives - Salted almonds - Vegetarian quiche - Savoury quiche - Seasonal fruit platter - Dried Mango slices - Dried apple - Dried apricots - Scones - Croissant - Apple Danish - Pain au chocolat - Brioche

THE RIVER BREAK R35 SURCHARGE PER PERSON

- Spiced giant peanuts - Vegetarian frittata - Savoury frittata - Plain yoghurt - Cape fruit yoghurt - Strawberry yoghurt - Diabetic yoghurt - Bircher muesli - Giant Spanish potato omelette - Cape Malay slangetjies - Pain au chocolat - Pain au Raisin - Cinnamon scroll - Assorted muffin - Cereal bars - Maple and pecan Danish - Chocolate twist

THE SAVOURY BREAK R55 SURCHARGE PER PERSON

- Bacon, sausage and egg muffin - Vegetarian croissant - Namibian biltong - Namibian droëwors - Namibian chilli bites

THE GOURMET BREAK R75 SURCHARGE PER PERSON

- Meaty croissant - Smoked Scottish salmon platter - Salmon and cream cheese bagels - Triple decker vegetarian sandwiches - Triple decker meaty sandwiches - Vegetarian baguettes - Meaty baguettes - Cheese platter - Oysters - plain - Oysters - dressed





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CONFER ENCE BR EAK FAST BUFFET MENU


CONTINENTAL COLD ITEMS

- Assorted fruit juices, tea and filter coffee, toasts and preserves

- Bagels filled with continental ham, cheddar, tomato and rocket


- Fresh baked bread selection with Danishes and croissants

- Cereal selection – weetabix, rice crispies, coco pops and corn flakes


- Smoked haddock and pineapple crostini with chives


- Assorted cured meat platters with olives, pickled onions and gherkins

- Selection of fruit smoothies, strawberry, Cape fruit and passion fruit


HOT ITEMS

- Apple and oak-smoked streaky bacon







- Balsamic, thyme and garlic roasted white mushrooms






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CONFER ENCE FINGER FOR K MENUS (1/2)


FINGER FORK MENU 1

COCKTAIL ROLL AND TARTLET

- Smoked fish and pear chutney seeded rolls

- Smoked pastrami and buttered leek quiche

COLD SALADS

- Build your own salad station – a selection of fresh salad greens, topping and dressings

- Roast beetroot and whipped brie cheese salad

- Panzanella with mozzarella and herb salad

HOT MAINS

- Asian-style beef curry with burnt onion basmati rice

- Lamb koftas with tomato smoor

- Teriyaki glazed chicken leg and deboned thighs

- Mini crumbed chicken burgers with sweet chilli mayo and fries

SWEETS

- Red velvet cakes

- Strawberry tarts

- Key lime pies

- Fresh seasonal fruit salad

FINGER FORK MENU 2

STARTERS

- Salt and pepper calamari skewers with miso anticucho sauce

- Lemon and lime chicken skewers with Indonesian peanut sauce

- Potted avocado and crab with compressed cucumber, chili and scallion

- Crispy Gloucester spot pork belly with soy, chilli and garlic sauce

- Mackerel shioyaki and vegetable salad toasts

HOT MAINS

- Hake, onion and lemon and herb croquettes with garlic - chilli mayonnaise and jalapeño salsa

- General Tso’s chicken winglets with fried halloumi and wasabi sauce

- Provencial vegetable pot stickers with tomato textures and cilantro dressing

- Pan-seared linefish medallions, radish, asparagus, lemon grass and vanilla velouté

- Kushiyaki (beef, chicken and heart of palm) with shiso chimichurri and anticucho

SWEETS

- Red velvet cakes

- Strawberry tarts

- Pecan tarts

- Financier cakes





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CONFER ENCE FINGER FOR K MENUS (2/2)


FINGER FORK MENU 3

STARTERS

- Sous vide chicken breast en croute with niçoise garnish

- Fried West Coast mussel po’boy, gremolata and curry mayonnaise

- Steak ciabatta with hummus, roast red peppers, fresh tomato and rocket

- Peruvian butifarra – pork belly, red onion, mint, tomato and red anticucho on butter bread

- Individual broccoli, bacon and feta salads with sherry vinaigrettes

HOT MAINS

- Homemade fish frikkadels with aji amarillo mayonnaise and burnt lemon

- Curried beef mince taquitos, Matsuhisa salsa and Bulgarian yoghurt

- Tandoori chicken thigh skewers with chapatti and cucumber raita

- Lemon roasted lamb ribs with braised lamb breast with harissa and mint yoghurt

- Sesame crusted braised beef short ribs with spring onion

SWEETS

- Chocolate mousse cake

- Paradiso cake


- Lemon meringue tart

FINGER FORK MENU 4

STARTERS

- Toasted ciabatta with hummus, caponata, rocket and Italian sausage

- Coronation Elgin chicken, coriander, aji amarillo mayonnaise on health rolls

- Mexican fish wraps with low fat avocado tartar and lemon

- Brandade of salt cod with roasted pepper and French beans

- Prawn and calamari salad on New-style English bread

- Pan bagnat - tuna and Provencial vegetable rolls

HOT MAINS

- Cape Malay spiced chickpea and potato stuffed vetkoek with pickled onion and sambals

- Braised beef brisket wraps with red cabbage slaw

- Meatball madness – Italian meatballs with homemade spicy tomato and basil

- Crispy grit cakes with prego sauce, caponata and crispy basil

- The ultimate coronation chicken pies

SWEETS


- Chocolate opera cake

- Pecan tart

- Fresh berry tart





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DAY CONFER ENCE BUFFET SELECTION


BUFFET MENU 1

STARTERS

- Puntarelle salad with capers and anchovies

- Spicy lamb kebabs with naan breads and curry mayonnaise

- Green bean salad with red onion and Parmesan

- Classic fattoush salad with spiced Moroccan dressing

MAIN COURSE

- Millionaires chicken with charred onion and baby beets

- Pan-seared kingklip with lemon caper butter sauce and charred cauliflower

- Curried lamb riblets with roast peppers and pickled aubergine

- Roast potatoes and Jerusalem artichokes with lemon and sage

- Coconut rice with herbs, dates and cashew nuts

SWEETS

- Triple chocolate brownies

- Caramel éclairs

- Soft toffees

- Lemon meringue tartlets

BUFFET MENU 2

STARTERS

- Farmer’s salad with beet vinaigrette

- Steamed mussel salad with basil and green chilli nam jim

- Guatemalan composed salad (fiambre)

- Salata khadra mafruma (basic minced salad) with Lebanese breads

MAIN COURSE

- Padang-style chicken curry (gulai ayam)

- Baby boilers, Danish feta, tomato confit, calamata olives and watercress

- Traditional linefish medallions en persillade, braised pak choi, sauce Americaine

- Thai coconut fish curry with rice pilaf and and traditional sambals

- Steamed broccoli with mustard butter, pine nuts and roast peppers

SWEETS

- Red velvet cake


- Macaroons


BUFFET MENU 3

STARTERS

- Winter salad with buttermilk dressing

- Honey grilled chicken with citrus salad

- Cobb salad – Parma ham, cos lettuce, boiled eggs, watercress, tomatoes, avocado, chicken and blue cheese dressing

- Prawn salad – baby spinach, toasted pine nuts, candied lemon, boerenkaas cheese, chickpeas and bacon vinaigrette

MAIN COURSE

- Grilled linefish medallions, roast bell peppers, pak choi, coriander and Moroccan-spiced jus

- Peppercorn-crusted short beef ribs with lemon, olives, and radishes

- Lamb, potato and lentil curry, saffron rice, poppadum and sambals

- Sweet potato wedges with cream cheese, chives and la peperonata

- Roasted fingerling potatoes with fresh herbs

SWEETS

- Cocktail milk tart

- Koeksisters

- Malva pudding with crème Anglaise

- Fresh fruit salad





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CR EATE YOUR OW N MENU


CHOOSE ANY ONE STARTER, ONE MAIN AND ONE DESSERT

STARTERS

- Tender stem broccoli and buffalo mozzarella salad with a sherry vinaigrette

- Mediterranean salad, mixed herb leaf salad with tomato, red onion, peppers, cucumber, feta and basil and olive oil infused croutons

- Tomato textures with aji mayonnaise and cilantro dressing

- Norwegian salmon tartar, crispy onions, fine herb salad, cauliflower purée, bruschetta with jalapeño dressing

- Yellowtail sashimi with ponzu dressing, spring onion, chilli and herbs

- Duck carpaccio with confit tomato, capers, Parmesan and truffle vinaigrette

MAIN COURSE

- Pan-fried market fish, tender stem broccoli, wilted baby spinach, cauliflower purée, mussel and saffron velouté

- Chicken roasted with wheat, shimeji mushrooms, sweet corn and ragout, wild mushroom purée and chicken jus

- Chalmar beef tenderloin, bone marrow croquettes, roast carrot purée, braised pearl onions and Madeira jus

- Braised short rib, bone marrow gel, smoked pommes purée, roast baby carrots, braised pearl onions and perigourdine jus

- Penne with feta, Kalamata olives, baby spinach, fresh coriander and lemon infused olive oil

- Cape Malay vegetable curry, steamed basmati, coriander, curry condiments and poppadum

- Asparagus risotto, broad beans, Parmesan foam

DESSERT

- Chocolate and lemon cake, pistachio gel, passionfruit cremeux with yuzu sorbet

- Crème brûlée with marinated berries and raspberry cream cheese mousse

- Banana malva with caramel ice cream, pecan honey comb and cocoa crumble

- Caramel pannacotta with a coffee sponge, roasted nut crumble with vanilla cremeux and pear sorbet

- Strawberry fridge cheesecake, raspberry macaroon, cream cheese mousse with berry gel and berry sorbet





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SAIL AWAY


ENHANCE YOUR YACHT SELECTION

R550 PER PERSON

- Alaskan crab legs with ponzu dressing R1750/500g

- Oscietra caviar with blinis and classic garnish R3000/30g

- International cheese selection with pickles, preserves and biscuits

YACHT CANAPÉ SELECTION

Any cold items from canapé selector menu at relevant price per amount of items chosen

CLASSIC YACHT MENU

R695 PER PERSON

- Selection of artisanal breads with flavoured butter selection

- Tuna paninis with shredded tuna tossed in a lemon dressing with capers, peppadews, Parmesan, parsley and roasted peppers

- Parma ham baguettes with hummus, harissa, Emmenthal cheese, baby leaves, tomato and cucumber

- Dipping board with a selection of local dips; snoek pate, guacamole, Romanesco sauce and chunky cottage cheese

- Antipasti; balsamic cherry tomatoes, marinated Parmesan shards, olives two ways, roast peppers, chicken liver parfait, baby gherkins, pasta salad, marinated artichokes, sliced chorizo sausage

- Brie de Meaux cheese with roast garlic and toasted almonds

- Petit fours; bite-sized sweet treats with white chocolate dipped strawberries

DELUXE YACHT MENU

1250 PER PERSON

- Selection of artisanal breads with flavoured butter selection

- Spicy ahi tuna and avocado poke bowls with crispy noodles

- Potted prawn Caesar salads

- Curry marinated West Coast mussels

- Selection of oysters dressed three ways

- Nobu sushi selection with traditional Japanese condiments

- Sea bass escabeche

- Poached Mozambican prawns with garlic aioli and soft tacos petit fours; bite-sized sweet treats with white chocolate dipped strawberries


Sail AwayMorning and Afternoon Tea

Gourmet Wraps and SandwichesSushi Master Class

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MOR NING & AFTER NOON TEA


MORNING AND AFTERNOON TEA

R350 PER PERSON

SWEET BUFFET

- Banana cheesecake

- Chocolate cherry cheesecake

- Berry éclair

- Blueberry sable

- Carrot cupcake

- Caramel popcorn brownies

- Fruit and plain scones accompanied with jam and Chantilly cream

- Assorted macaroons

- Koeksisters

- Peanut cookies

- O&O cookies

- Meringue pillows

- Biscotti

- Milk chocolate toffees

- Coconut marshmallows

- Nougat

- Lindt choc-chip cookies

- Soet cookie

- Oat cookie

SAVOURY BUFFET

- Pastrami, Dijon and baby herb leaf cocktail rolls

- Plum tomato, homemade pickle and mozzarella mini baguettes

- Curried beef wanton parcels

- Vegetable spring rolls

- Chicken and mushroom mini pies

- Potato, garlic, rosemary and mozzarella tartlets

- Mushroom, pea and mint mini quiches

- Olive, cheese and parsley mini quiches

- Chicken pot pies

- Triple decker mini pastrami club sandwiches

- Egg mayonnaise vol au vent Spicy Kenyan chapatis

- Spicy Kenyan chapatis

- Salmon and cream cheese finger sandwiches

- Cucumber and blue cheese finger sandwiches

TEA AND FILTER COFFEE



Gourmet Wraps and Sandwiches Sushi Master Class

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GOUR MET W R APS & SANDW ICHES




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COLD SELECTION PRICE

Plum tomato, buffalo mozzarella and basil pesto ciabatta R90

Smoked chicken pita - butter lettuce, tomato, Parmesan, R90 cucumber, roast red pepper, lemon mayonnaise

Barbeque pulled pork shoulder, aioli, red onion and corn R90 salsa on soft roll

Cape gypsy ham, gherkin, American mustard, pecorino cheese R90 and tomato on mini ciabatta

Rare roast beef, gherkin, tomato, onion, wild rocket and R90 mustard mayonnaise on sour dough

Vietnamese shrimps on toast, pan con tomato, basil, chilli R90 and scallion

Open rare roast beef, sauerkraut, pecorino, onion, tomato R85 and horseradish coleslaw on baguette

Roast peppers, aubergine, courgette, tomato, humus and R75 mozzarella cheese on Cape seed loaf

Tuna mayonnaise, crispy bacon, red onion and rocket ciabatta R80

Spanish chorizo, chilli, Parmesan, tomato, cucumber, R90 gherkin, Boerenkaas cheddar roll

Roast chicken breast, apple, Camembert cheese, mayonnaise R90 and iceberg lettuce on ciabatta

Smoked salmon, red onion, tomato, feta, cream cheese, R115 iceberg lettuce on poppy seed bagel

Salami, olive, pickled onion, gherkins, Dijon mustard R85 on baguette

Open West Coast crayfish and tiger prawns sandwich R295 - Marie Rose, chives, coriander and dill

WARM SELECTION PRICE

Truffle croque-monsieur - gypsy ham, Dijon mustard, R90 truffle cream cheese, German Emmenthal cheese on sour dough

Toasted pastrami, sauerkraut, Dijon mayonnaise, R90 gherkin on rye

Full English - streaky bacon, pork sausage, egg, tomato, R90 mushroom, chilli, mustard, scallion on sour dough

Toasted oak-smoked bacon, gherkin, egg and cheese R90 sandwiches with spicy mayonnaise on ciabatta

Chilli beef steak - red onion, gherkin, mozzarella cheese, R95 butter lettuce and apricot curry mayonnaise on mini ciabatta

Chalmar beef fillet sandwich, boozy onions, onion purée, R175 rocket, roasted red pepper salsa, confit tomato on ciabatta

Club sandwich - avocado, bacon, egg, tomato, cucumber, R125 Parmesan, chicken breast, peppadews and Caesar dressing


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SUSHI MASTER CLASS


STANDARD SUSHI MASTER CLASS

R795 PER PERSON

- Technique and history of sushi-making

- Information booklet containing recipes of signature dishes

- Tasting of all dishes prepared

- Wine/soft beverage

- Sushi rolling mat

VIP SUSHI MASTER CLASS

R1250 PER PERSON

- Technique and history of sushi-making

- Information booklet containing recipes of signature dishes

- Sampling of all dishes prepared

- Wine/soft beverage

- Sushi rolling mat

- Nobu apron

- Bento box

Please note that we can do a maximum of five guests per sushi-making class.


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BANQUETING BEVER AGE PACK AGES


NON ALCOHOLIC

Includes: Soft drinks, juices, One&Only water: Still and Sparkling,

coffee and tea

1 Hour 190

2 Hours 270

4 Hours 380

CLASSIC

Includes: Soft drinks, juices, One&Only water: Still & Sparkling,

coffee and tea, beer, house white and red wine

1 Hour 390

2 Hours 540

4 Hours 780

PREMIUM


coffee and tea, beer, house white and red wine, One&Only Brut, local gin,

vodka, brandy and rum

1 Hour 550

2 Hours 750

4 Hours 1100

OPEN BAR


coffee and tea, beer, premium white & red wine, One&Only Brut, local and

International gin, vodka, brandy, rum and whiskey

1 Hour 600

2 Hours 850

4 Hours 1200

CHAMPAGNE PACKAGE CLASSIC

Includes: Louis Roederer Brut

1 Hour 570

2 Hours 790

4 Hours 1130

CHAMPAGNE PACKAGE CRISTAL

Includes: Cristal, by Louis Roederer

1 Hour 2500

2 Hours 3500

4 Hours 5100

Beverage Packages

Please note that beverage packages are subject to availability and can only be guaranteed one month prior to the event. All beverages have to be ordered no later than one week before the actual event date. Package prices are quoted per person, and minimum numbers apply per venue. All prices are quoted in ZAR. Menu prices are inclusive of 15% VAT, but exclude 10% service charge. Prices are valid until 30 September 2019.

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“Our One&Only Master Wine List is available on request should you wish to order wine on consumption.”

Luvo Ntezo, Head Sommelier


FUNCTIONS & EVENTS - Wetu

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