The catering is by far the JEWEL in our crown. Our guests rave about the food after every meal. Catering is on a brunch and dinner basis.
When dining with us be prepared to have your tastebuds tantalised. The daily menu is subject to availability of ingredients and the chef's "mood".
You start your day with a selection of tea's, coffee's, homebaked biscuits and rusks. After you first dive brunch is served, consisting of a fruit starter, freshly baked bread or muffins, fruit juice, and followed by a cooked breakfast.
Below are examples of meals that could be served during your visit:
Fruit Starter:
Layers of Homemade Granola, Fresh Orange Segments and Honeyed Greek Yoghurt, topped with Roasted Almonds
Poached Pears in a Vanilla Syrup with Rosemary Scented Mascarpone and decorated with Marigolds
A Creamy Fruit Yoghurt Mousse surrounded by Fresh Tropical Fruit and topped with Nutty Muesli and Mint
Pecan Phyllo Pastry Triangles with Fried Spiced Apples served with Fromage Frais and Nastursiums
Cooked Breakfast:
Corn Fritters topped with Roasted Tomato Wedges, Homemade Mustard Seed and Tomato Chutney and Grilled Bacon.
Sweet Potato and Red Pepper Rosti on a Mound of Garden Fresh Rocket with Grilled Breakfast Sausages and Feta Cheese Pieces.
Avocado Slices, Crispy Bacon and Mozzarella Cheese tucked into a Two Egg Omelette topped with Shredded Chervil.
Mediterranean BLT - Bruchetta with Rocket, Sliced Parmesan and Provolone Cheese and Roasted Garlic topped with a Dash of Balsalmic Vinegar and Olive Oil.
Dinner is served at about 18h30 and consists of a three course meal followed by tea and coffee.
Starters:
Roasted Red Peppers stuffed with Marinated Button Mushrooms, Halloumi Cheese, Parsley and Fragrant Cous Cous.
Butternut and Parmesan Cheese Soufflé.
Roasted Garlic, Bacon and Potato Soup served with Freshly Baked Portuguese Bread.
Capresse Salad - A bed of Garden Fresh Greens surrounded by Slices of Tomato and Mozzarella Cheese, dotted with Basil Pesto and topped with a Mustard and Honey Vinaigrette.
Main Course:
Roasted Fillet of Beef Marinated in Balsalmic Vinegar, Fresh Ginger and Bourbon served with Rosemary Potato Wedges and Lightly Sautéed Baby Marrows, topped with a Coriander Beurre Blanc.
Mocambican Prawns Grilled in a Lemon Butter, Garlic and Mild Peri Sauce served with a Mustard Seed and Lemon Basmati Rice.
Boneless Shoulder of Lamb Roasted in a Cranberry Sauce served with Butternut and Baby Onions topped with Fresh Coriander and Lemon Juice.
Lightly Smoked Portuguese Chicken on a Mound of Smashed Sweet Potato and Coupled with a Garden Fresh Salad.
Desserts:
Strawberry Nougat Semi Freddo with a Strawberry Compote.
Chocolate Bourbon Cheesecake with Fresh Berries.
Homemade Summer Berry Mascarpone Ice Cream.
Hot Lemon Sponge with a Caramelised Pecan Crust.
Special Diets: For special dietary requirements (vegetarian, allergies, etc) one weeks notice is required.
