BUFFET sides

Pomme purée, cultured butter, chives (V, D) Cauliflower cheese, mature Cheddar, mustard crumb (V, D, G) Roasted Brussels sprouts, crispy bacon, chestnuts (P, N) Broccolini and asparagus almondine, toasted almonds, béarnaise sauce (V, D, E, N) Maple and pecan roast root vegetables, honey-glazed carrots, parsnips, baby beetroot, thyme (V, N) Wild rice pilaf, cranberries, toasted pecans, herbs (V, N)

CARVERY STATION

Roast turkey with pistachio and chestnut stuffing, pan jus and spiced cranberry jelly (D, G, N, E) Rosemary-glazed leg of lamb, roasted garlic, winter spice jus (D, A)

CARVERY accompaniments

Yorkshire puddings (V, D, G, E) Duck fat potato pavé (D, G) Pork crackling (P, D) Spiced cranberry jelly (VG) Apple sauce (V) Horseradish cream (V, D) Wholegrain mustard (V) Mint sauce (VG)

DESSERT

BLACK FOREST Valrhona dark chocolate, Amarena cherries, Kirsch, Madagascan vanilla crémeux, chocolate sablé (V, G, D, E, A)

CHRISTMAS IN JULY LUNCH

ARTISANAL BREAD & COMPOUND BUTTER

Festive brioche wreaths & Christmas spice whipped butter with cinnamon, clove and fynbos honey (V, G, D, E)

STARTERS

FRANSCHHOEK SMOKED SALMON TERRINE Dill crème fraîche, cucumber, fennel, capers, Cru Royal Beluga caviar, lemon oil, puff pastry galette (S, D, G, E)

Or

BAKED CAMEMBERT PASTILLA Cranberry and port compote, candied pecans, pear, fresh truffle, arugula (V, D, G, N)

BUFFET MAINS

Herb-roasted sirloin of beef, smoked bone marrow, mustard jus (D, G) Pulled beef short rib, potato gnocchi, pearl onions, red wine jus (D, G, E, A) Orange and cherry glazed gammon, mulled fruit compote (P, D) Roast chicken thighs, wild mushroom velouté, crispy sage (D, G) Oven-roasted salmon, dill cream sauce, charred lemon (D, G, A) Saffron seafood risotto, prawns, mussels, calamari, lemon herb butter (S, D, A)