ARTISAN BREAD

Honey & citrus brioche, Cape seed loaf & floured rolls with smoked fish pâté (D, G) Whipped salted butter & apricot butter (D) Curried chickpea hummus, garlic & herb marinated olives (VG)

LOCAL CHARCUTERIE

Roast beef, sliced herb ham, kudu droëwors & selection of salami (P, G) Wholegrain mustard mayonnaise, Dijon mustard, horseradish cream (V, D, E) Grilled & marinated vegetables, pickled baby onions & sun-dried tomatoes (VG)

SUSTAINABLE FISH

Cold smoked sustainable line fish, prawn & Namibian crab cocktail (D, S, E) Atlantic fish croquettes, oak-smoked salmon trout ribbons (G, D) Pickled cucumbers, herbed crème fraîche, trout roe tartar sauce (D, G, E) Yellowfin tuna California rolls, served with pickled ginger, wasabi & soy sauce (S, G)

SALAD SELECTION

Salad selection: mixed baby leaves, cucumber, feta, Kalamata olives, red onion, crispy croutons, shaved parmesan cheese & house dressings (V, D, G, E) Seasonal vegetable crudités with ranch & smoked aubergine dip (VG) Smoked aubergine dip, marinated beets with caper & sherry vinaigrette (V, D) Classic Waldorf Astoria (N, E) Champagne poached pear, blue cheese & walnut salad (D, N, A) Smoked trout, cucumber, fresh radish & edamame salad with Green Goddess (D) Roast chicken Cobb salad (D, E) Ruby slaw with toasted sesame seeds & chives (VG) Sweet mustard baby potato salad & pickled onion salad (VG)

(V) Vegetaria n | (VG) Vegan | (D) Dairy | (S) Shellfish | (N) Nuts | (P) Pork | (G) Gluten | (A) Alcohol | (E) Egg

A

favourite of our Founder, Beatrice Tollman, whose treasured recipes and stories are celebrated in

‘A Life in Food’. Ask us about ‘A Life in Food’.

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 service charge of 12.5% will be added to your final bill.

CARVERY STATION

Slow-roasted prime rib of Kalahari beef with horseradish cream (D) Herb-crusted rack of Karoo lamb with red wine jus (D, G, A)

HOT BUFFET

Free range roast chicken, white wine & olives (D, A) Grilled pork loin chops with apple & prunes (D, P) Whole grain mustard & honey glazed Norwegian salmon (D) Cape Atlantic seafood pasta (D, S) Boerenkaas potato gratin (D) Glazed heirloom root vegetables (VG) Ratatouille & herb Jasmine pilaf (VG) Forest mushroom Bourguignon & pearl onions (VG) Truffle oil & cauliflower bake (V, D)

DESSERT BUFFET

Summer berry & cream pavlova (V, D, E) Roasted coffee & chocolate mousse profiteroles (V, D, G, E) Orange blossom slice (V, D, G, E) French apple pudding with crème anglaise (V, D, G, E) Vanilla bean & summer strawberry panna cotta (VG) Local South African farmhouse cheeses with preserves & crackers (D, G) Seasonal fruit salad (VG) Pineapple upside-down slice (V, D, G, E) Crème caramel (V, D, E)