Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
MONDAY WEEK 1
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Seafood Chowder with Cheese and Garlic Croûtes served with Freshly Baked Breads or Rolls
Mediterranean Vegetable Couscous Salad (v)
Broccoli and Cauliflower Salad sprinkled with Biltong and Nuts Continental Platter of Cold Meats, Pickles and Mustards SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes (v)
MAIN COURSE BUFFET
Grilled Line Fish with Lemon and Caper Mayonnaise and Lemon Wedges Butter Chicken Curry
Beef Lasagne
Braised Pork Neck Chops in an Apricot and Thyme Jus Ratatouille with Polenta Cakes (v)
Creamy Mashed Potatoes (v)
Jasmine Rice with Toasted Almonds and Parsley (v) Garlic and Rosemary Roasted Baby Marrows and Peas (v) Roasted Pumpkin (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
served with Fresh Fruit, Nuts, Preserves and Biscuits
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
MONDAY WEEK 2
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Seafood Bouillabaisse
served with Freshly Baked Breads or Rolls
Roast Mediterranean Vegetable Pasta Salad with Feta Cheese and Olives (v) Smoked Chicken and Pineapple Vietnamese Rice Wraps
Bacon Wrapped Prune Bites SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes (v)
MAIN COURSE BUFFET
Beer Battered Fish Goujons with Fresh Lemon and Tartare Sauce Build Your Own Burger Station:
Grilled Barbeque Chicken Breasts Lamb Burger Patties
Garlic Grilled Black Mushrooms (v)
- served with a Selection of Toppings and Sauces Pork Schnitzel
Rustic Potato Wedges (v) Savoury Rice (v)
Green Peas and Grilled Zucchini (v) Roasted Pumpkin (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
served with Fresh Fruit, Nuts, Preserves and Biscuits
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
TUESDAY WEEK 1
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Country Style Chicken Soup
served with Freshly Baked Breads or Rolls
Steamed Green Bean Salad with Toasted Almonds in a Garlic Vinaigrette (v) Japanese Crab Stick Salad in Sesame Seed Aioli
Asian Style Shredded Duck and Egg Noodle Salad with Cashew Nuts SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes (v)
MAIN COURSE BUFFET
Thai Green Seafood Curry Crispy Southern Fried Chicken Lamb Knuckle Stew
Sweet and Sour Pork Live Stir-Fry Station:
Calamari Tubes, Chicken Breast Strips, Shanghai Beef and Julienne Vegetables prepared on our flat-top with Cashew Nuts, Egg Noodles and a Selection of Sauces Baked Jacket Potatoes (v) with Various Toppings
Chinese Fried Rice with Omelette and Spring Onions (v) Sautéed Green Beans, Onions and Baby Tomatoes (v) Steamed Buttered Squash (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
TUESDAY WEEK 2
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Thai Chicken Soup
served with Freshly Baked Breads or Rolls
Roast Butternut and Lentil Salad tossed with Vinaigrette
and topped with Crumbed Feta Cheese and Toasted Pumpkin Seeds (v) Pickled Fish and Smoked Fish Pate Platter with Ciabatta Crisps
Cantonese Fried Beef, Julienne Vegetable and Cashew Nut Salad tossed with Egg Noodles SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes
MAIN COURSE BUFFET
Teriyaki Fish Kebabs
Baked Sticky Honey, Ginger and Soy Chicken with Pineapple and Spring Onions Lamb Breyani
Pork Loin Medallions in Sauce au Poivre Broccoli and Blue Cheese Pesto Fusilli (v) Baked Potatoes with Sour Cream (v) Basmati Rice (v)
Sautéed Green Beans, Onions and Baby Tomatoes (v) Steamed Buttered Squash (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
served with Fresh Fruit, Nuts, Preserves and Biscuits
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
WEDNESDAY WEEK 1
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Pea and Ham Soup
with Freshly Baked Breads or Rolls
Waldorf Salad with Apple and Nuts in a Homemade Aioli (v) Roasted Chicken and Mediterranean Vegetable Pasta Salad Sliced Melon wrapped in Cured Ham
SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes
MAIN COURSE BUFFET
Creamy Seafood and Leek Phyllo Pie Carved Whole Roasted Chicken in Pan Jus Roast Lamb in a Whole Peppercorn Cream
Sliced Gammon topped with Sautéed Apple and Leeks Grilled Vegetable and Herb Couscous (v)
Roasted New Potatoes (v)
White Rice with Parsley and Butter (v) Creamed Spinach (v)
Roasted Vegetables (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
WEDNESDAY WEEK 2
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Sun-Dried Tomato and Bacon Soup served with Freshly Baked Breads or Rolls
Roast Brinjal and Grilled Baby Onion Salad with Baby Spinach, Broken Toasted Almonds and Sesame Seed Yoghurt (v)
Gammon, Boiled Egg, Green Bean and Cos Salad with Honey-mustard Aioli and Croutons Seafood Salad in Marie Rose Sauce
SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes
MAIN COURSE BUFFET
Mozzarella and Parmesan Cheese Baked Haddock Pie Chicken Supreme stuffed with Chorizo and Feta Cheese CARVERY
Roasted Sirloin and Roasted Leg of Lamb served with Condiments and Gravy
Zucchini, Olive and Roasted Baby Tomato Fusilli in a Light Sun-dried Tomato Cream (v) Garlic Roasted Potatoes (v)
Savoury Rice (v) Creamed Spinach (v) Roasted Vegetables (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
served with Fresh Fruit, Nuts, Preserves and Biscuits
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
THURSDAY WEEK 1
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
French Onion Soup (v) with Gruyere Chive Toast
Roasted Butternut, Barley and Pearl Onion Salad with Chickpeas and a Herb Dressing (v) Smoked Salmon and Avocado Pear Mini Handrolls
Chicken Caesar Salad with Cos Lettuce, Croutons and Parmesan Cheese Shavings SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes
MAIN COURSE BUFFET
Coconut and Coriander Infused Fish Curry
Chicken, Zucchini and Parmesan Cheese Pasta Bake Wild Flavoured Venison Pie
Pork Bangers with Pearl Onion Jus
Spinach and Feta Cheese Spanakopita Phyllo Pie (v) Mashed Potatoes (v)
Savoury Yellow Rice (v) Minted Green Peas (v)
Buttered Patti Pans and Baby Marrow with Parsley (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
THURSDAY WEEK 2
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Beef Goulash Soup (v)
served with Freshly Baked Breads or Rolls
Baby Spinach, Avocado Pear, Fennel and Walnut Salad (v) Smoked Chicken and Rocket Salad
Sliced Cold Meats with Crudités and Dips SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes
MAIN COURSE BUFFET
Mild Seafood Vindaloo
Chicken Parmigiano on Slow-roasted Tomato and Olive Linguini with Napolitana Sauce on the side Cape Beef Bobotie
Pork Bangers with Sautéed Onion Gravy
Butternut and Goats Cheese Pesto Couscous (v) Mashed Potatoes (v)
Jasmine Rice (v) Minted Green Peas (v)
Buttered Patty Pans and Grilled Zucchini (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
served with Fresh Fruit, Nuts, Preserves and Biscuits
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
FRIDAY WEEK 1
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Mediterranean Vegetable Soup (v)
served with Freshly Baked Breads or Rolls
Watermelon, Feta Cheese and Toasted Pumpkin Seed Salad (v)
Individual Prawn Cocktail with Red Onion and Cos Lettuce in Marie Rose Sauce Fragrant Spiced Cape Malay Fish
SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes
MAIN COURSE BUFFET
Line Fish of the Day in a Fennel and Chardonnay Sauce Country Style Chicken Pie
Beef Steak Medallions with a Thyme Béarnaise Sauce Tender Lamb Curry with Traditional Accompaniments
Mushroom and Pesto Cream Penne topped with Parmesan Cheese Shavings (v) Roasted New Potatoes (v)
Savoury Rice (v) Creamed Spinach (v)
Roasted Cinnamon Butternut (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
FRIDAY WEEK 2
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Orange and Ginger Butternut Soup (v) served with Freshly Baked Breads or Rolls Beetroot, Goats Cheese and Rocket Platter (v)
Individual Prawn and Avocado Pear Ritz on Iceberg Lettuce in Marie Rose Sauce Fragrantly Spiced Cape Malay Fish
SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes
MAIN COURSE BUFFET
Grilled Line Fish in a Lemon Butter Sauce Chicken and Mushroom Pie
Braised Sirloin Steak with a Honey Mustard Sauce Lamb Knuckle Bredie
Mediterranean Vegetable Lasagne (v) Roasted New Potatoes (v)
Savoury (v)
Creamed Spinach (v)
Roasted Cinnamon Butternut (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
served with Fresh Fruit, Nuts, Preserves and Biscuits
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
SATURDAY WEEK 1
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Broccoli and Blue Cheese Soup (v) with Freshly Baked Breads or Rolls
Caprese Salad Platter of Fior Di Latte Cheese and Sweet Basil (v) Seafood Marinara Salad in Marie Rose Sauce
Panko Prawns presented with Thai Salad SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes
MAIN COURSE BUFFET
Fresh Fish Fillets draped with Shrimps and Mussels in a Creamy Dill Sauce Chicken Breasts with Caramelised Onions and Marsala Jus on Linguini Beef Bourguignon
Roasted Tender Lamb Roll with Separate Minted Jus and Mushroom Sauce
Fragrant Pea and Lentil Breyani with Yoghurt Raita and Tomato and Onion Sambal (v) Roasted Paprika Potato Wedges (v)
Steamed Jasmine Rice (v)
Cauliflower and Broccoli Cheese Gratin (v) Steamed Butternut (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
SATURDAY WEEK 2
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Roast Red Pepper and Plum Tomato Soup (v) served with Freshly Baked Breads or Rolls
Roasted Pear, Rocket and Blue Cheese Salad (v)
Assorted Seafood with a Selection of Traditional South African Ocean Delights Tempura Prawns with Dipping Sauces
SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes
MAIN COURSE BUFFET
Fresh Fish Fillets draped with Shrimps and Mussels in a Creamy Dill Sauce Provencal Baked Chicken Breasts on Linguini
Wild Flavoured Venison Pie
Sliced Lamb Roll with separate Minted Red Wine Jus and Peppercorn Sauce Brinjal Moussaka (v)
Roasted Paprika Potatoes Wedges (v) Fluffy Steamed White Rice (v)
Cauliflower and Broccoli Cheese Gratin (v) Seasonal Rainbow Vegetables (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
served with Fresh Fruit, Nuts, Preserves and Biscuits
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
SUNDAY WEEK 1 – BRAAI STYLE MENU
(SUBJECT TO WEATHER CONDITIONS)
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Creamy Thyme Scented Mushroom Soup (v) served with Freshly Baked Breads or Rolls Curried Pasta Salad (v)
Smoked Chicken, Peppadew, Pineapple and Rocket Salad with Honey Mustard Dressing New Potato and Bacon Salad in a Blue Cheese Dressing
SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes
MAIN COURSE BUFFET
Spiced Apricot and Lemon Braaied Snoek
Barbeque Marinated Chicken, Red Onion and Apricot Kebabs Traditional South African Potjiekos
Boerewors and Marinated Chops off the Grill Stuffed Baby Butternut (v)
Herb and Cheese Potato Gratin (v)
Saffron Steamed Rice with Raisins and Parsley (v) Orange Roasted Sweet Potato (v)
Corn on the Cob (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
served with Fresh Fruit, Nuts, Preserves and Biscuits
Food and Beverage Department Garden Terrace Restaurant
DINNER BUFFET MENU
SUNDAY WEEK 2
@ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
STARTER SELECTION
Slow-roasted Leek and Potato Soup (v) served with Freshly Baked Breads or Rolls Grilled Marinated Vegetable Antipasti Platter (v)
Chicken and Chorizo Spanish Style Rice Salad with Grilled Peppers Tzatziki Lamb Salad with Red Onions and Cucumber
SALAD BAR (v)
Crisp Lettuce, Tomatoes, Cucumbers, Onions, Olives and Feta Cheese with a Selection of Homemade Vinaigrettes
MAIN COURSE BUFFET
Seafood Paella
Chicken Schnitzel on Napolitana Linguini
Beef Trincado with Toasted Cumin, Tomato and Onion Salsa Sticky Ginger Pork Nick Steaks
Falafel and Mushroom Skewers with Hummus and Tzatziki (v) Pommes Dauphinoise (v)
Savoury Rice (v)
Roasted Vegetables drizzled with Balsamic and Olive Oil (v) Buttered Corn (v)
DESSERT BUFFET
Our Pastry Chefs’ Decadent Selection of Desserts Baked Pudding served with Custard
A Selection of Local South African Cheeses
served with Fresh Fruit, Nuts, Preserves and Biscuits
