Christmas Day 2018

Put your name on the list for our ‘Fabulous Christmas Day Lunch 2018’

Please note: Seating works on first come first served basis. A 50% deposit is required to secure your table.

Our reservations team will follow up mid-2018 to ensure you can celebrate Christmas with your loved ones.

Christmas Day Lunch
Kids R325 for 11 years and under
Adults R645 for 12 years and over

Pay your deposit securely online now!

 

 

Please note: Christmas Day Breakfast only available for Hotel In-House Guests.

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Christmas Day Lunch Menu

Starters and Salads
Seafood salad with asparagus. Baby spinach, confit tomatoes, celery, bok choy, bean sprouts, baby cucumber, baby marrow ribbons and bound with herb dressing
Grilled chorizo, walnut, lychee, rocket, charred green pepper, peppadew and citrus salad finished with roast red pepper and blue cheese dressing
Asian chicken salad with Asian pear, cucumber, julienne carrots, broccoli florets, pickled ginger, julienne leeks, scallions and complimented by a wasabi vinaigrette
Roasted tomato, feta, basil, prosciutto ham and caper salad
Carrot salad with spiced chickpeas, grilled sugar snap peas, radish, red onion, halloumi cheese and tahini dressing
Marinated beef salad with chiffonade lettuce, watercress, beetroot, pecan nuts, prunes, avocado and goats cheese dressed with a soya and plum vinaigrette
Smoked salmon salad with rocket, fresh horseradish, roast baby corn, baby spinach, grapes asparagus and ricotta cheese with lime and berry vinaigrette
Orzo, cauliflower, apple, cranberries, sundried tomato, mango, charred corn and mango salad
Beetroot, whisky and citrus cured salmon gravadlax topped with fennel, avocado and apple salad
Fresh oysters with a cucumber and champagne mignonette
Assorted bread rolls and butter


Hot Starters
Korean beef bulgogi skewers with a peanut butter cream sauce
Wild mushroom tartlets topped with minted crème Fraiche


Mains
Perfectly honey glazed juicy gammon with pears, maple and plum sauce
Sweet potato, sage and apricot stuffed turkey roll drizzled with cranberry, mint and grape jus
Sizzling tandoori lamb chops topped with kachumber salad and zesty lime and cumin yoghurt
Tea smoked roast duck with a cherry, rosemary and Port wine sauce
Mushroom, leek and horseradish stuffed fillet of beef coated in mustard, chives, parmesan and pepper crust finished with a rich balsamic and thyme jus
Pan-fried sole topped with pan-fried prawns in a beer, chilli, garlic and cilantro sauce drizzled with a tangy lemon glaze
Sweet and sour braised cabbage with walnuts and crispy bacon pieces
Baked carrots and parsnips tossed with crushed toasted cashew nuts and drizzled with a raspberry butter
Parmesan roasted cauliflower glazed with apricot flavoured olive oil and toasted sunflower seeds and origanum
Grilled baby marrow and charred corn tossed with sundried tomatoes and poppy seeds
Vegetable “meat” loaf complimented by a basil cream sauce
Oven roasted baby potatoes sprinkled with nori salt
Herbed fluffy basmati rice with sugar snap peas and smoked red peppers


Desserts
Mint chocolate cookie and crisp trifle
Lemon and raspberry ripple tart
Rhubarb and strawberry pavlova with chocolate and Amarula drizzle
Salted caramel cheesecake pie
Sesame pannacotta with maple toffee crisp
Chocolate espresso mousse topped with almond flavoured cream
Puff pastry and cinnamon sugar, apple streusel coated with bourbon anglaise
Orange flavoured crème Brulee with burnt chocolate sugar
Warm caramel carrot cake pudding served with lemon, fudgy caramel sauce
Seasonal fruit salad and sorbet

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