heritage Sunday lunch

Executive Chef: Christo Pretorius

BREAD SELECTION

Rosemary & caramelised onion focaccia, buttermilk rolls, cheese sticks, olive ciabatta, roast tomato ‘smoor’, whipped salted butter, smoked fish pâté & biltong pâté (D, G, A)

LOCAL CHARCUTERIE PLATTER

Mortadella, kudu droëwors, pork salami, braai broodjies, honey and wholegrain mustard mayonnaise, Dijon mustard, horseradish crème, caramelised onion jam, pickled gherkins, pickled baby onions (D, P, G, A)

SUSTAINABLE SMOKED FISH PLATTER

Local smoked salmon trout, cured & smoked Atlantic mackerel, snoek pâté, lime & dill cream cheese crème, crispy capers, baby gherkins, pickled red onion (D, A)

SALAD SELECTION

DIY salad selection - mixed baby leaves, cucumber, marinated olives, red onion, herb croutons, shaved Parmesan, house dressings (V, D, G) Marinated tomatoes, creamy feta, Kalamata olives, pickled onions & herb dressing (V, D, A) Baby lettuce, smoked trout, aged Parmesan & Malay-spiced crouton salad (D, G) Roast caponata vegetables, cherry tomatoes, goat’s cheese, cous cous & lemon dressing (V, D, G) Tenderstem broccoli, beef biltong & toasted walnut salad (N) Roast butternut, pumpkin seeds, Dalewood Brie & orzo pasta salad (V, D, G) Potato salad, sour cream, spring onion dressing (V, D)

MAIN COURSE BUFFET

Grilled sirloin steak & monkey gland sauce (D, A) Slow roast pork loin ribs & barbecue sauce (D, P, A) Grilled sustainable line fish, garlic, lemon & apricot glaze (D) Baked chicken thighs, creamy onion & mushroom sauce (D, G) Crispy roast potatoes, sour cream & chives (V, D) Roast sweet potatoes, honey & sunflower seeds (V, D) Seasonal baby vegetables, roast garlic & herb butter (V, D) Steamed basmati rice, toasted cashew nuts, onions & spices (V, N, G) Roasted carrots, honey, cumin & yoghurt dressing (V, D)

DESSERT BUFFET

Selection of South African farm cheeses, preserves & seed crackers (V, D, G) Peaches, Ideal milk & caramelised white chocolate (V, D) Koeksisters & anise syrup (V, D, G, E) Peppermint Crisp & caramel treat trifle (V, D, G, E) Milk tart & vanilla caramel Swiss roll (V, D, G, E) Malva pudding & Olof Bergh custard (V, D, G, E, A) Rooibos panna cotta, naartjie gel & citrus salad (VG) Bar One, milk chocolate crème & chocolate brownie (V, D, G) Seasonal fruit selection (VG)