Due to the nature of our kitchens
and our desire to provide perfect
service, we are not able to accommodate
"a la carte reservations"
for over 10 people. Instead we recommend
the selection of a set menu so that
we can ensure the best service and
dining experience for your function
/ guests.
TO MAKE A FUNCTION BOOKING, PLEASE DOWNLOAD, COMPLETE AND FAX OUR BOOKING FORM AS SOON AS POSSIBLE. CLICK HERE TO DOWNLOAD THE FUNCTION BOOKING FORM.
R 239 per person
|
| Starter - of |
|
| |
| Please note |
| All starters are "degustation" style and in tasting size portions of aprox 1/3 the size of a standard starter & serve in combinations of 3 |
|
| |
| African salad |
| Salad of glazed pecans, pear, dates, corn, smoked tofu & greens dressed in a blueberry vinaigrette |
|
|
| |
| Moroccan Beef & lentil soup |
| Thick hearty beefy lentil & root vegetable soup |
|
| |
| Mandarin Duck crepe |
| Crêpe filled with duck meat, cucumber ribbons, spring onions & hoisin sauce served with a light aromatic dipping sauce |
|
|
| |
| |
| |
| Mains - from |
|
| |
| Chicken Laksa |
| Asian flavours of coconut milk, spiced stock, chillies, lemon grass, limes, coriander, with angle hair noodles & chicken |
| omit chicken & add mushrooms, rosa tomatoes for vegetarian option |
|
| |
| Duck |
| Roasted, plump half a duck, creamed potato & red cabbage, with a dark orange jus |
|
| |
| Scotch fillet |
| Flame grilled to medium, aged Scotch fillet (± 300g or ± 500g) , with roast potatoes & vegetables of the day |
|
|
| (Available Mehadrin commission) |
| |
| |
| |
| Dessert - of |
|
| |
| Please note |
| All desserts are "degustation" style and in tasting size portions of aprox 1/3 the size of a standard dessert & serve in combinations of 3 |
|
| |
| Chocolate volcano |
| Decadent warm double chocolate self saucing dessert |
|
| |
| Berry "Eaton Mess" |
| Amalgam of pale meringues, berries, cherry liqueur & cream |
|
| |
| Creamy ice cream |
| Rose & geranium with pistachio nuts |
R 199 per person
|
| Starter - of |
|
| |
| Please note |
| All starters are "degustation" style and in tasting size portions of aprox 1/3 the size of a standard starter & serve in combinations of 3 |
|
| |
| Chef salad of the day |
| Salad of the day of greens, fresh herbs, cherry tomatoes, crisp cucumber, sweet red onion, cubed sweet potato, julienned carrots & balsamic vinaigrette dressing |
|
|
| |
| Beef Biltong soup |
| Warm light & aromatic biltong vichyssoise |
|
| |
| Soufflés |
| Twice baked, Butternut Soufflé smothered with a creamy wholegrain sauce |
|
|
| |
| |
| |
| Mains - from |
|
| |
| Gnocchi |
| Chicken flash seared with mild honey & wholegrain mustard atop homemade gnocchi, mushroom duxelle, roasted red peppers & dressed with a light fried sage "faff" beurre blanc |
|
| |
| Chicken Schnitzel |
| Tender chicken Schnitzel, crumbed and pan fried, creamed potato, vegetables |
|
| |
| Fillett Kebab |
| Kebab of scotch fillet, medium (± 180g), mushrooms, courgettes & bay leaves |
|
| (Available Mehadrin commission) |
|
|
| |
| |
| |
| Dessert - of |
|
| |
| Please note |
| All desserts are "degustation" style and in tasting size portions of aprox 1/3 the size of a standard dessert & serve in combinations of 3 |
|
| |
| Chocolate slab |
| Square of rich Dark chocolate nuts with vanilla cream |
|
| |
| Creamy ice cream |
| Creamy velvet double chocolate |
|
| |
| Home made Sorbet |
| Berries of the forest |
R 169 per person
| Starter - of |
|
| |
| Please note |
| All starters are "degustation" style and in tasting size portions of aprox 1/3 the size of a standard starter & serve in combinations of 3 |
|
| |
| Chef biltong salad |
| Garden Salad of dressed greens, fresh herbs, shavings of biltong, cherry tomatoes, crisp cucumber, sweet red onion, cubed sweet potato & julienned carrots with shavings of beef biltong |
| |
|
| Butternut soup |
| A creamy blend of young butternut, gently poached in a homemade stock of seasons vegetables & parev cream |
|
| |
| Beef Carpaccio |
| Wafer thin slices of traditional raw beef, drizzled with a hand crafted basil oil & vanilla pear compote |
|
|
| (Available Mehadrin commission) |
| |
| |
| |
| Mains - from |
|
| |
| Nasi Goreng "a la FAFF" |
| Indonesian style rice stir fry, chicken, spiced beef sausage, julienne vegetables, topped with shredded egg & mildly spicy satay sauce |
|
| omit chicken & sausage and add smoked tofu for vegetarian option |
| |
| Chicken Kebab |
| Succulent kebab of Chicken cubes, pineapple & apricot (± 180g) |
| (Available Mehadrin commission) |
|
| |
| Scotch fillet "150" |
| Flame grilled to medium, ages Scotch fillet medallion (± 150g), with creamed potato & vegetables of the day |
| (Available Mehadrin commission) |
|
|
|
|
| |
| |
| |
| Dessert - of |
|
| |
| Please note |
| All desserts are "degustation" style and in tasting size portions of aprox 1/3 the size of a standard dessert & serve in combinations of 3 |
|
| |
| Ginger & toffee pudding |
| Steamed gigner & toffee pudding with vanilla ice cream |
|
| |
| Chocolate slab |
| Square of rich Dark chocolate & nuts with vanilla cream |
|
| |
| Creamy ice cream |
| Spiced ginger & Iranian fig |
R 129 per person
| Starter - of |
|
| |
| Please note |
| All starters are "degustation" style and in tasting size portions of aprox 1/3 the size of a standard starter & serve in combinations of 3 |
|
| |
| Chef salad of the day |
| Salad of the day of greens, fresh herbs, cherry tomatoes, crisp cucumber, sweet red onion, cubed sweet potato, julienned carrots & balsamic vinaigrette dressing |
| |
| |
| |
| Mains - from |
|
| |
| Gnocchi |
| Chicken flash seared with mild honey & wholegrain mustard atop homemade gnocchi, mushroom duxelle, roasted red peppers & dressed with a light fried sage "faff" beurre blanc |
|
| omit chicken & add smoked organic tofu for vegetarian option |
| |
| Fillett Kebab |
| Kebab of scotch fillet, medium (± 180g), mushrooms, courgettes & bay leaves |
| (Available Mehadrin commission) |
|
| |
| Nasi Goreng "al la FAFF" |
| Indonesian style rice stir fry, chicken, spiced beef sausage, julienne vegetables, topped with shredded egg & mildly spicy satay sauce |
| omit chicken & sausage and add smoked tofu for a vegetarian option |
|
|
|
|
| |
| |
| |
| Dessert |
|
| |
|
| Chocolate volcano |
| Decadent warm double chocolate self saucing dessert |
|
All the menus are subject to change without prior notice.
Click
here to print this entire page
|
