THE ATLANTIC MARQUEE
BREAD SELECTION
Cape seed loaf, hot cross buns, caramelised onion & thyme focaccia, pickled fish pâté, apricot jam,
salted whipped butter (D,G)
V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | P-Pork | G-Gluten | A-Alcohol | E-Egg
Please advise a member of our service team before ordering if you have any food allergies or
special dietary requirements. Prices include VAT at the current standard rate.
A discretionary 12.5% service charge will be added to your bill.
Thank you for your generosity
EASTER SUNDAY LUNCH
LOCAL CHARCUTERIE PLATTER
Smoked rare roast beef, herbed sliced ham, local salami, cured game carpaccio,
grilled & marinated vegetables, wholegrain mustard mayo, Dijon mustard, horseradish cream, baby
gherkins & pickled baby onions (D,P,G,E)
SUSTAINABLE SMOKED FISH PLATTER
Smoked local salmon trout, confit white fish terrine, Malay pickled fish, smoked fish frikkadel,
peach chutney, Atchar mayo, chive sour cream, crispy capers,
baby gherkins & pickled red onion (D,G,A,E)
SALAD SELECTION
Seasonal vegetable crudités served with homemade ranch & smoked aubergine dip (V,D,E)
Easter Cobb salad, crisp lettuce, avocado, cherry tomatoes, smoked bacon,
boiled egg & creamy blue cheese dressing (D,P,E)
Burnt romaine Caesar, charred romaine hearts, Parmesan, anchovy dressing & focaccia crumbs (D,G,E)
Fried halloumi & Mediterranean antipasti, Kalamata olives,
marinated artichokes & roasted cherry tomatoes (VG)
Cape Malay curried cauliflower with pickled sultanas, toasted spices & fresh herbs (VG)
Garden table salad with balsamic dressing (V,D,G)
MAIN COURSE BUFFET
Biltong spice rubbed beef rib eye with onion gravy (D,G,A)
Braised Karoo lamb & mushroom pie (D,G,A)
Grilled Atlantic swordfish with confit garlic and seaweed butter (D,G,A)
Hawaiian soy and ginger glazed chicken (D,G)
Tomato, fresh herbs & Kalamata olive pilaf rice (V
Roast broccoli and cauliflower casserole (V,D,G)
Crispy roasted potatoes & rosemary salt (VG)
Honey and miso roasted carrots (V,D,G)
DESSERT BUFFET
Strawberry & dark chocolate Pavlova (VG)
Spiced apple & toffee crumble slice (V,D,G,E)
Western Cape cheeseboard selection with preserves and crackers (V,D,G)
Hot cross bun bread & butter pudding with vanilla crème anglaise (V,D,G,E)
Speckled egg chocolate brownie (V,D,E)
Coffee & chocolate Swiss roll (V,D,E,G)
Coconut & citrus panna cotta (VG)
12A seasonal fruit salad (VG)
Lemon meringue tartlets (V,D,E,G)
CREATED & INSPIRED BY EXECUTIVE CHEF CHRISTO PRETORIUS & HIS KITCHEN BRIGADE
