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.


Smoked Springbok on seed toast with balsamic cream foam & fresh basil.

Fresh black mussels with a chilled sweet wine ,sultana, bacon & sliced almond topping.

Oven roasted free range chicken in a hot crisp Cape Malay curry pastry topped with poppy seeds.
Rolled baby marrow bites flavored with chili ,coriander,lemon & cheese.

Smoked Snoek & mango pickle pate on rounds dusted with black sesame seeds.

Strawberry & haloumi ,fresh mint stack with lime sugar dressing.

Biltong ,brandy & cream cheese pate on Melba.

Ostrich babotie spring rolls with apricot chutney ,yogurt dip

Add an exotic hot large oyster on cos lettuce with a wasabi coconut cream
10% service fee will be added to the overall bill.