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Wedding Breakfast

Choice of 3 Fruit Juices
Plain and Fruit Yoghurt and Meusli
Croissants, Muffins and Danish Pastries
White and Whole Wheat Toast
Assorted Jams and Marmalade
Choice of Three Cereals
Fried and Scrambled Eggs
Bacon/ Pork Sausages/Boerewors
Grilled Tomatoes/Sauteed Mushrooms

Poached Eggs Benedict, Chicken Livers, Savoury Mince, Minute Steaks R20.00 per person each

Set Menu 1

The Moat Bakery Basket
Including Foaccacia & Ciabatta, French Baguette, Crushed wheat and white rolls, served with herbed butter and olive tapenade.

To Begin:

Soup of the Day
Our soup recipes are prepared from the freshest of ingredients, many from our own organic gardens.

OR

Sweet Chili Mozambique Prawns
Served on a corn and ---- cheese Quesadilla with a light coating of coriander butter sauce

Main Courses:

Prime Rump Madagascar
Presented with a green peppercorn sauce and set on a spring vegetable ratatouille

OR

Leg of Karoo Lamb
Slowly roasted with rosemary, served with a cassoulet of haricot beans and lentils

Dessert:
Crème Brulee Belgique
Enhanced with dark Belgian chocolate and topped with a raspberry coulis

Coffee and a selection of Teas

Set Menu 2 

The Moat Bakery Basket
Including Foaccacia & Ciabatta, French Baguette, Crushed wheat and white rolls, served with herbed butter and olive tapenade.

To Begin:

Springbok Carpaccio
Marinated springbok filler drizzled with extra virgin olive oil, served with shaved Parmesan cheese.

OR

Gwenevier’s Mushrooms
A variety of mushrooms filled with mixed seafood, topped with Hollandaise sauce and sprinkled with paprika

Main Courses:

Venison Loin Henry VIII
Medallions of tender venison, marinated in red wine and served with a port wine and redcurrant glaze.

OR

Cape Rock Cod
Simply blackened and grilled with a Cajun lemon butter sauce

Dessert:

Parfait Duet
A duet of chocolate and mocha parfait, with flavours of rum and Van der Hum crowned with vanilla bean ice cream and spun sugar.

Coffee and a selection of teas
 

Set Menu 3

The Moat Bakery Basket
Including Foaccacia & Ciabatta, French Baguette, Crushed wheat and white rolls, served with herbed butter and olive tapenade.

To Begin:

Lobster Bisque with Sautéed Scallops
Served with parsleyed croutons

OR

Smoked Quail and Chicken Salad
On a bed of mixed greens, garnished with pine nuts and ‘Castle’ dressing

Main Courses:

Sliced Rib-Eye of Beef with a Confit of Shallots and Red Wine Sauce
Served with a fricassee of mushrooms and quenelles of creamed parsley potato

OR

Roast Duckling with Pears and Plums
Crisp roast duck with a fruity pear and plum sauce

Dessert:

Hot Mango Tart
With vanilla ice cream

Coffee and a selection of teas

Set Menu 4

The Moat Bakery Basket
Including Foaccacia & Ciabatta, French Baguette, Crushed wheat and white rolls, served with herbed butter and olive tapenade.

To Begin:
Crayfish Cocktail
Diced Mozambique crayfish served with fanned fresh avocado and our homemade seafood dressing

OR
Tagliatelle of Oysters with Caviar
Fresh Knysna oysters presented on a bed of tagliatelle, garnished with a julienne of cucumber and a soy butter sauce

OR
Trio of Venison Carpaccio
Marinated thinly sliced wafers of warthog, kudu and springbok served with finely diced spring onion, shaved parmesan and extra virgin balsamic olive oil dressing

Main Courses:

Sage crusted rack of lamb with wild forest mushroom gravy
Gently roasted in a saged breadcrumb crust and served with a pinot noir sauce with wild forest mushrooms

OR
Tournedos of Prime Fillet of Beef Rossini
A medallion of prime filler steak served on a crouton, topped with game pate and a Madeira wine sauce

OR
Nage of Sole and Crayfish
Goujonettes of fillet of sole gently poached in Chardonnay garnished with crayfish tails and a coriander butter sauce

Desserts:
Dark and white chocolate mousse served on wild berry coulis

OR
Roast Pears with Honey Ice Cream

Coffee and a selection of teas
 

CANAPE SELECTION

A CHOICE OF 5 EACH OF COLD AND HOT CANAPES

COLD CANAPE SELECTION

MARINADED SEARED TUNA SKEWERS
With Sweet Chilli Dipping Sauce

FILO TARTLETS
With Vietnamese Beef Salad, Peanut and Palm Sugar Dressing

PAN FRIED HALOUMI
With Mint & Lemon, Garlic Toasts and Hummus

CHOP STICK SESAME SALMON
With Soy Sauce

GAME BOERWOERS WITH PUREE OF SMOKED CHICKEN
On Melba Toast with Chargrilled Red Pepper Pesto

BASIL, MOZZARELLA & CHERRY TOMATO
Skewered and Marinated in Olive Oil & Lemon

PERSIAN DATES
Filled with Cape Blue Cheese & Mango Peach Chutney

ESTATE AGED CHEDDAR
Branston Pickle, Shaved Pickled Onion and Crusty Fresh Baguette

FRESH OYSTERS IN THE SHELL ***
Natural on Ice with Malt Vinegar, Lemon & Brown Bread

SMOKED SALMON ON TOASTED BRIOCHE ***
With Crème Fraiche and Rouille

SELECTION OF HOUSE MARINADES
Lemon Chili Olives, Green Olives Stuffed with Pimiento,
Sundried Tomatoes, Roast Artichoke Hearts

HOT CANAPE SELECTION


CHILLI GARLIC PRAWN TAILS ***
With Sauce Romesco

SPICED CRUSTED RARE BEEF
On Little Potato Rostis with Salsa Verde

CREAMED MUSHROOM & RED ONION
Pastry Tarts with Aged Cheddar and Tomato Pesto

CAPE MUSSELLS STEAMED IN THE HALF SHELL
With Lemon, Tomato & Fresh Coriander Salsa

GRILLED MOZAMBIQUE PRAWNS ***
With Ginger & Lime Butter, Fragrant Hot Rock Salt

LAMB CUMIN AND MINT KOFTA STICKS
With Mint and Garlic Yoghurt

PARMESAN & ROSEMARY SHORTBREADS
With Roast Cherry Tomato & Marinated Sheep’s Feta

GINGER HOISIN CHICKEN DRUMMETTES
Plum Dipping Sauce

MINI PEKING DUCK PANCAKES
With Sweet and Sour Sauce

BACON WRAPPED OYSTERS ***
Served in the Shell

SMOKED MUSSELL BECHAMEL VOL AU VENTS
Topped with Rocket Pesto

*** an additional charge of R20.00 per person will apply.

Dinner Buffet Menu Plan

Choice of 3 starters from below list:

• Chef’s Soup Of The Day with a Selection of Freshly Baked Breads
• New Season Potato Salad with Asparagus, Thyme and Pepper Pesto Dressing
• Tomato, Italian Parsley and Basil Salad with Cucumber and Lemon Olive Oil Dressing
• Lettuce, Cherry Tomato, Crumbled Feta Salad with Fresh Marjoram and Broad Beans
• Seafood cocktail with Avalon cocktail sauce
• Platters of thinly sliced cold cuts and pate garnished with gherkins and home made chutney
• Stuffed mushrooms

Plus Choice of Three (3) Main Dishes 
Plus Choice of Four (4) Main Dishes 
Plus Choice of Five (5) Main Dishes 
Plus Choice of Six (6) Main Dishes 

• Oven Roast Chicken Breast filled with Smoked Cheddar and Mango, wrapped in Streaky Bacon
• Thai Red Curried Chicken, Served with Jasmine Rice
• Ostrich Potjie, Made in the Traditional Way
• Honey and Mustard Roast Pork with Apricot Stuffing
• Medium Rare Ribeye of Beef with Honey Glazed Baby Carrots and Beets, Red Wine Jus
• Beef Stroganoff with Tarragon
• Double Lamb Double Cutlets Marinated in Lemon & Thyme, Light Garlic Thyme Jus
• Leg of Karamb Rubbed with Smoked Paprika and Garlic, Slow Oven Dried Tomatoes
• Springbok Shank in Tomato, Onion and Celery
• Bell Peppers filled with Savoury Minced Beef, Topped with Cheese and Pumpkin Chutney
• Seared Fillet of Salmon with Sautéed Prawns, Capers and Lemon Butter Sauce
• Linefish of the Day, Marinated in Garlic and Olive Oil served with a Brown Butter Sauce
• Smoked Salmon and Ricotta Ravioli with Cherry Tomatoes and Asparagus, Basil Cream Sauce
• Penne Pasta with a Creamy Wild Mushroom, Baby Leek and Marrow Sauce
• Golden Kumara & Pumpkin Curry on Saffron Rice with Pappadoms and Mango Chutney

Choice of 2 starches and 2 vegetables
• Steamed Seasonal Potatoes with Minted Butter, Oven Roasted Rosemary Potatoes, Steamed White Rice, Savoury Brown Rice, Mealie Pap, Penne Pasta tossed in Butter and Garlic
• Vegetables ~ Roasted Medley of Seasonal Vegetables, Sautéed Green Beans, Braised Leeks au Gratin, Creamed Spinach

Choice of 3 desserts from below list

• Sticky Date Cake with Crème Fraiche
• Chocolate Sachertorte and Mixed Berry Compote
• Crème Brulee
• Peach Cheesecake
• Old Fashioned Milk Tart
• Lemon Coconut Tart
• Double Chocolate Fudge Brownie
• Cinnamon & Custard Apple Pie with Cinnamon Cream
• Tiramisu
• Lemon Lime and Yoghurt Cheesecake
• Carrot Cake
• Pastry Cream Filled Profiteroles Dipped in Chocolate
Tea and Coffee

Please note that menu items are subject to availability and season