We specialise in functions including weddings, birthday’s and special occasions. For exclusivity of the venue where groups are less than 60 people a venue hire fee is applicable. Should you have any special dietary requirements or requests please feel free to contact our executive chef Shane Sauvage who will attend to your individual needs.

Celebration Menu



Beet root Carpaccio
Thin Slices of Beet root topped with roasted butternut, sesame & sunflower seeds dressed with a reduced orange & coriander sauce.


Smoked Springbok Carpaccio
Chicken livers pan fried with onions, black pepper and garlic doused with ruby port & bound with fresh cream and flavored with fresh basil.


Thai shrimp Pastry
Jumbo shrimp cooked in a light green curry flavor infused with lemongrass , ginger & basil bound with coconut cream wrapped in phyllo pastry & baked till golden.


Main course

Cape Malay Ostrich bake
Ostrich mince cooked with Cape Malay curry spices sweetened with Apricot jam & topped with whipped egg & sliced almonds oven baked till cooked till ready. Served with a pompadom & fruit Chutney


Mushroom & Brandy Rump
Tender beef rump grilled to chef’s preference and topped with a sauce made with butter, brandy, mushrooms , red onions , garlic & mixed pepper corns.


Salmon Princess Pasta
Slithers of premium smoked salmon pan fried with onion, peas & fresh basil doused with wooded Chardonnay bound with cream & tossed through with pasta



Creme Brule or Strawberries & Cream