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Sample Menus

D I N N E R   M E N U

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MULLIGATAWNY CHICKEN SOUP

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CAJUN GRILLED SOLE WITH ROASTED PEPPERS
BUTTERNUT, PEPPADEW AND FETA BAKE WITH CASHEW NUT TOPPING

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ROASTED PORK FILLET WITH A MUSTARD CREAM SAUCE
CAMEMBERT & CARAMELISED ONION STEAK PARCEL WITH SAUCE DIANNE

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SPICY POTATO WEDGES WITH A MEDLEY OF ROASTED BABY VEGETABLES

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LEBU’S STEAMED GINGER PUDDING WITH BUTTERSCOTCH SAUCE
LEMON CHEESECAKE WITH CITRUS CURD
VANILLA ICE CREAM WITH HOT CHOCOLATE SAUCE

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CHEF’S SALAD    CHEESE & BISCUITS    FRUIT BOWL
ROOIBOS, CEYLON TEA, CAVERN COFFEE, FILTER COFFEE

LUNCH-PACK TOMORROW? PLEASE ORDER AT THE ENTERTAINMENT DESK BEFORE 20H00

B R E A K F A S T   M E N U

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PLEASE HELP YOURSELF TO:

ASSORTED CEREALS AND YOGHURT
STEWED OR FRESH FRUIT
CHEESE BOARD

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PLEASE ORDER:

OATMEAL PORRIDGE

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TOMATO & ONION OMELETTE
FRIED EGG
POACHED OR BOILED EGG

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GRILLED BACON
BAKED TOMATO
SAUTÉ POTATOES
PORK COCKTAIL SAUSAGES

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TOAST, ROOIBOS, CEYLON TEA, CAVERN COFFEE, FILTER COFFEE

L U N C H E O N   M E N U

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TOMATO AND SWEET BASIL SOUP

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GRILLED PORK BANGER WITH CREAMY MUSTARD MASH POTATO AND GRAVY
RED PEPPER, CORN AND FETA QUICHE

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SMOKED CHICKEN PASTA SALAD WITH A CURRIED MAYONNAISE
AVOCADO AND CHIC-PEA SALAD WITH HONEY MUSTARD DRESSING
MATHUKULULA SALAD:
LETTUCE, TOMATO, CUCUMBER AND ONION

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CARAMEL TREAT SWISS ROLL WITH CUSTARD
VANILLA ICE CREAM WITH HOT CHOCOLATE SAUCE

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ROOIBOS, CEYLON TEA, CAVERN COFFEE, FILTER COFFEE

Note: These are sample menus only. Actual menus are subject to menu plan rotation, ingredient availability and other variables.

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