Year End Celebrations

Kraal Restaurant – Non Private venue

Monday to Thursday only R350 per person or Fridays only R395 per person with live entertainment.

  • Sharing Restaurant space with other groups
  • Group bookings up to 120 guests Buffet Lunch or Buffet Dinner
  • Standard restaurant setup
  • Own table décor welcome
  • Crackers additional charge
  • Drinks additional charge
  • Table decor additional charge

Limited space – Deposit required to secure your table!

  • 10 guests = R2000 deposit required to secure your table
  • 11 to 20 guests = R4000 deposit required to secure your table
  • 21 to 30 guests = R5000 deposit required to secure your table
  • 30 or more guests = R6000 deposit required to secure your table

No Deposit = No Booking

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YEAR-END MENU


Starters and Salads
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 and caper salad
Carrot salad with spiced chickpeas, grilled sugar snap peas, radish, red onion, halloumi cheese and tahini dressing
Orzo, cauliflower, apple, cranberries, sundried tomato, mango, charred corn salad
Assorted bread rolls and butter


HOT STARTERS
Korean beef bulgogi skewers with a peanut butter cream sauce
Cumin and apricot glazed pork riblets


MAINS
Perfectly honey glazed juicy gammon with pears, maple and plum sauce
Barbequed chicken adobo sprinkled with pineapple and avocado salsa
Mushroom, leek and horseradish stuffed sirloin of beef coated in mustard, chives, parmesan and pepper crust finished with a rich balsamic and thyme jus
Pan-fried monkfish topped with shrimps 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 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
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 triffles
Lemon and raspberry ripple tart
Rhubarb and strawberry pavlova with chocolate and Amarula drizzle
Tiramisu Cheesecake
Passion fruit mousse with sparkling wine jelly
Warm caramel carrot cake pudding served with lemon, caramel fudgy sauce
Seasonal fruit salad and sorbet