FUNCTION MENUS • Cocktail Menu
- Groups bookings of 10 or more using this function menu option will be asked to make their choice from the dishes listed below. An option of 2 starters, a soup, 2 main courses, and 2 desserts is offered. Please feel free to use any combination you may like, and design the menu to suite your particular budget.
- For general policy regarding group bookings in the restaurant, please see the main restaurant page.
| Cost P/P | Number of items 2 items are served per quest |
Items to choose from |
|---|---|---|
| R120.00 | 8 |  |
| R150.00 | 10 |  |
| R180.00 | 10 |  |
| R200.00 | 12 |
|
- All starter items are accompanied by a glass of freshly squeezed orange juice
- Falafel topped with humus and toasted
- Wild mushroom and walnut ragout barquette
- Cauliflower, zucchini and onion pakoras, mint and coriander raita
- Petit vegetable bunny chow in brioche
- Dijon mustard and chive filled quails’ eggs, lumpfish roe
- Radishes with chervil butter
- Pumpkin and walnut tortellini with beurre noisette
- Salmon fillet and coriander spring rolls with a lemongrass, palm sugar, lime and soy reduction
- Buckwheat blinis with smoked salmon and salmon roe on crème fraiche
- Gravadlax served from the guéridon on blinis, caviar, crème fraiche
- Trout mouse canapé on quick seed croutes
- West Coast oysters Rockefeller
- Belon oyster from the guéridon, shuck to order with, red wine vinaigrette, MCC hollandaise or tobasco, lemon and black pepper.
- Scallops on potato crisps with pea and mint puree
- Potato rösti, hot smoked trout, salsa verde and mascarpone
- Lemongrass, spring onion and coriander fish cakes, peanut and chilli dip
- Prawn, nori and noodle parcels
- Prawns deep fried in a Corona, coconut batter
- Provinçial marinated black mussels served in their shells
- Bloody Mary oyster shots, celery
- Pissaladiere, flat bread, caramelized red onions, capers, olives, anchovies
- California sushi rolls, salmon, avocado, wasabi, soy, home made pickled ginger
- Smoked trout terrine, crème fraiche
- Canapé of gravadlax, cream cheese and beetroot marinated in pomegranate molasses
- Angels on horseback, oysters, bacon, gratinated béarnaise
- Warm new potatoes, sour cream, red, orange and black roe
- Petit croque-monsieur, brunoise moustarda fruit
- Asparagus, parmesan and slow roasted tomato canapés
- Goat’s cheese, walnut and beetroot crepe rolls
- Fairview Blue Rock and cranberry spring rolls
- Gratinated brie tartlets
- Parmesan and poppy shortbread with tomato jam
- Parmesan and caper berry pastries
- Vol au vents, blue cheese mouse, star anise roasted pear
- Caprese hors d oeuvre, baby plum tomatoes, buffalo mozzarella, basil pesto
- Celery sticks, blue cheese, and walnuts
- New potato halves, gratinated raclette and cornichons
- Grilled home made haloumi, semi dried tomato, caramelized red onion, minted pea puree
- Roast beef fillet, horseradish cream, brioche croutes
- Pork dumplings, ponzu sauce
- Spanish potato tortilla diamonds, chorizo
- Chicken liver parfait, melba with home made brunoise pickles
- Peking duck, hoisin and spring onion rolls
- Bobotie samoosas with mango and coriander chutney
- Beef fillet mignons wrapped in bacon with béarnaise
- Quail and apricot galantines, macadamia air
- Lime and soy chicken lollipops, black sesame
- Moroccan lamb mousse profiteroles, apricot coulis
- Steak tartare, truffled brioche croutes
- Lamb, rosemary, garlic and artichoke heart spiedini
- Moroccan meatballs served in a warm coriander and preserved lemon vinaigrette
- Foie gras, preserved fig canapés
- Grilled apricots in Serrano ham ribbons
- Malakoff, chocolate and almond layers
- Financiers, moist almond and rum tartlets
- Berry tartlets, pate sable, crème patisserie, berries
- Lemon or chocolate Madeleines, classic shell shaped cakes
- Couverture and MCC truffles
- Petit lemon meringue tartlets
- Macaroons, lemon, pistachio, berry
- Petit gâteaux Opera
- Petit Religieuse
- Petit Paris Brest, choux pastry, chibouste, toasted almonds
