Part of the excitement of planning your function is choosing the menu. We offer a selection of set menus as a guideline from light and simple to substantial and elaborate. You can compile your own menu by combining your choice of a starter, a main course and a dessert. We also offer an extensive buffet menu. In consultation with our Executive Chef, Rob Hahn, we will help you decide on a menu to suit your budget and the theme of your wedding. The menus are priced per person. Let us know of any special dietary needs including vegetarian meals or special requests and we will gladly arrange them for you. The menu price per guest excludes beverages.


Choose to present your guests with a selection of five canapés at R40 per person.


(Please choose five of the following options)

• Medallions of Thai chicken with sweet chilli dip
• Melon and smoked ham
• Smoked salmon with chopped capers and dill sauce
• Grissini sticks with dips
• Sweet pepperdews stuffed with savoury cheese
• Satay chicken skewers
• Bowls of marinated olives
• Sliced salami on pesto crouton
• Potato skins with garlic chilli mayonnaise dip (depending on availability)
• Vegetable spring roll
• Honey mustard glazed chipolata sausages
• Corn cakes topped with chorizo
• Tomato and cheese polenta
• Quail eggs and celery salt
• Mini vegetable quiche
• Smoked salmon pancake roll
• Spiced meatballs
• Caramelised red onion tart

Menu price per head depends on menu selection.
Menu priced from R200 per person for a three course meal.
Please Select One From Each Course:

• Smoked Franschhoek trout served with a citrus mayonnaise
• Catch of the day fresh fish pan fried and served with a white wine and tarragon sauce
• Garlic mushrooms, flat mushrooms grilled with garlic and lemon juice, served on olive tapenade toast and
  lemon dressed leaves
• Coquille of seafood with piped cheese and chive potato with white wine butter sauce
• Tomato tartare, beef tomato filled with chopped onion, basil, capers, dill sauce with a balsamic vinegar
  reduction
• Smoked chicken salad, breast of chicken sliced and served with a citrus herb salad
• Smoked duck salad, breast of duck sliced and served with rocket, orange and parmesan salad
• Confit of duck leg with mango and tarragon chutney, balsamic syrup
• Prawn and scallop brulee in a rich savoury cheese custard
• Tian of langoustine and avocado, with rocket, lime oil and sun blushed tomato dressing
• Grilled avocado, tomato and mozzarella salad, with roasted garlic and basil dressing
• Cold soups, Gazpaccio or Vichyssoise
• Hot soups, Butternut and ginger or Spinach and coconut


• Poached breast of chicken stuffed with apricots and fresh herbs, red pepper coulis and creamed spinach
• Fillet of pork roasted with cider glaze served with a calvados cream sauce, new potatoes and vegetables
• Rickety Bridge half shoulder of lamb marinated in olive oil and lemon juice, slowly roasted, with a red wine
  sauce, gratin potatoes and vegetables
• Roast leg of lamb roasted with honey garlic and rosemary with a rich red wine jus and a medley of
  vegetables
• Fillet of beef, medallions of fillet cooked pink served with a red wine and confit onion jus, lyonnaise
  potatoes
• Roast kudu fillet with crispy bacon, roasted garlic, gratin potatoes and port jus
• Seared fillet of Norwegian salmon served on pea mash with a chive butter sauce and mange-tout


• Poached pears in red wine with a cinnamon syrup cream
• Citrus lemon tart with lemon and ginger sorbet
• Sticky toffee pudding with cinnamon brandy sauce
• Chocolate and orange tort with raspberry coulis
• White chocolate bread and butter pudding with crème anglaise
• Individual baked alaska
• Mango cheese cake with a strawberry coulis
• Stilton and port rondels served with cajun spiced walnuts and apple
• Lemon and lime panacotta

PLEASE NOTE : THE PRICING STRUCTURE ARE SUBJECT TO CHANGE ANNUALLY AND WILL BE CONFIRMED BY RICKETY BRIDGE COUNTRY HOUSE AND CONFERENCE CENTRE.