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CELEBRATING TOGETHER,
KRAAL STYLE

2026

TURN LUNCH INTO A CELEBRATION

Enjoy live entertainment over lunch service on the following dates:

19, 20, 26 & 27 November
3, 4, 10 & 11 December

Plus a Christmas cracker, festive decor and a welcome drink with every menu.

TWO-COURSE

Main & Starter

Starter Choices

Choose one

  • Sweet & Spicy Chicken Wings
    Topped with green onion and toasted tortilla crumb
  • Grilled Halloumi Fingers
    Served with a tangy parsley and lemon sauce
  • Chunky Greek Salad
    Marinated olives, Greek feta, pickled onions, heirloom tomato and cucumber, topped with caperberries and homemade balsamic vinaigrette

Plated Mains

Choose one

  • BBQ or Peri-Peri Chicken & Rib Combo
    Served with chips and a choice of roasted Mediterranean vegetables or green side salad
  • ASIAN-BRAISED SHORT RIBS
    Slow-cooked to perfection and served with creme fraiche and chive mashed potato
  • FLAME-GRILLED CHICKEN BREASTS
    Basted in homemade BBQ or peri-peri sauce, served with chips and roasted Mediterranean vegetables or side salad
  • TRUFFLE MUSHROOM PASTA (V)
    Wild mushrooms sautéed with garlic and truffle oil, smothered in cream, tossed with penne pasta and finished with Parmesan
  • FLAME-GRILLED LAMB LOIN CHOPS
    Basted in homemade BBQ sauce and served with chips and a choice of roasted Mediterranean vegetables or side salad
  • GRILLED CALAMARI
    Napped in white wine and creamy garlic sauce, served with chips and rice
  • ASIAN STIR-FRY (V)
    Egg noodles with a choice of sweet and sour, teriyaki or honey-soya sauce. Add chicken as an option
TWO-COURSE

Main & Dessert

Plated Mains

Choose one

  • BBQ or Peri-Peri Chicken & Rib Combo
    Served with chips and a choice of roasted Mediterranean vegetables or green side salad
  • ASIAN-BRAISED SHORT RIBS
    Slow-cooked to perfection and served with creme fraiche and chive mashed potato
  • FLAME-GRILLED CHICKEN BREASTS
    Basted in homemade BBQ or peri-peri sauce, served with chips and roasted Mediterranean vegetables or side salad
  • TRUFFLE MUSHROOM PASTA (V)
    Wild mushrooms sautéed with garlic and truffle oil, smothered in cream, tossed with penne pasta and finished with Parmesan
  • FLAME-GRILLED LAMB LOIN CHOPS
    Basted in homemade BBQ sauce and served with chips and a choice of roasted Mediterranean vegetables or side salad
  • GRILLED CALAMARI
    Napped in white wine and creamy garlic sauce, served with chips and rice
  • ASIAN STIR-FRY (V)
    Egg noodles with a choice of sweet and sour, teriyaki or honey-soya sauce. Add chicken as an option

Dessert Choices

Choose one

  • DECADENT CHOCOLATE TORTE
    Served with Chantilly cream and caramel sauce
  • SUMMER BERRY CHEESECAKE
    Topped with berry compote and fresh berries
  • MILK TART-FILLED PANCAKES
    Traditional pancakes filled with Greek milk tart filling
  • CASHEW NUT TARTLETS
    Baked until crisp and filled with cashew nuts and syrup
THREE-COURSE

Full Celebration

Starters

Table Style | All Included

  • Crisp Foccacia
    Baked until crisp with mozzarella, garlic and origanum, served with mini butters.
  • Chunky Greek Salad
    Marinated olives, Greek feta, pickled onions, heirloom tomato and cucumber, topped with caperberries and homemade balsamic vinaigrette
  • Sweet & Spicy Chicken Wings
    Topped with green onion and toasted tortilla crumb
  • Grilled Halloumi Fingers
    Served with a tangy parsley and lemon sauce

Plated Mains

Choose one

  • BBQ or Peri-Peri Chicken & Rib Combo
    Served with chips and a choice of roasted Mediterranean vegetables or green side salad
  • FLAME-GRILLED LAMB LOIN CHOPS
    Basted in homemade BBQ sauce and served with chips and a choice of roasted Mediterranean vegetables or side salad
  • ASIAN-BRAISED SHORT RIBS
    Slow-cooked to perfection and served with creme fraiche and chive mashed potato
  • GRILLED CALAMARI
    Napped in white wine and creamy garlic sauce, served with chips and rice
  • FLAME-GRILLED CHICKEN BREASTS
    Basted in homemade BBQ or peri-peri sauce, served with chips and roasted Mediterranean vegetables or side salad
  • ASIAN STIR-FRY (V)
    Egg noodles with a choice of sweet and sour, teriyaki or honey-soya sauce. Add chicken as an option
  • TRUFFLE MUSHROOM PASTA (V)
    Wild mushrooms sautéed with garlic and truffle oil, smothered in cream, tossed with penne pasta and finished with Parmesan

Dessert Choices

Choose one

  • DECADENT CHOCOLATE TORTE
    Served with Chantilly cream and caramel sauce
  • SUMMER BERRY CHEESECAKE
    Topped with berry compote and fresh berries
  • MILK TART-FILLED PANCAKES
    Traditional pancakes filled with Greek milk tart filling
  • CASHEW NUT TARTLETS
    Baked until crisp and filled with cashew nuts and syrup

THABA ECO HOTEL • KRAAL RESTAURANT •  E|BAR
T’S & C’S APPLY. E&OE