Canapé Selection


*V=Vegetarian, *M=Meat, *F=Fish

  • (F) Gravalax with honey mustard mayonnaise
  • (F) Smoked Franschhoek salmon trout wrapped around asparagus spears with lemon mayonnaise
  • (F) Shrimp and avocado with dill in phyllo baske
  • (F) Creamy Smoked Franschhoek salmon trout pate served with cheese pastry crostini
  • (M) Prosciutto skewers seasonal melon balls with Danish feta and balsamic reduction
  • (M) Smoked duck wraps with crispy vegetables and hoisin sauce
  • (M) Mini Caesar salad on brochette
  • (M) Chicken liver parfait served on rye roast with onion marmalade
  • (V) Basil marinated Boccocini and roasted cherry tomato skewers
  • (V) Parsley goats cheese served on a pepper cracker with tomato chilli jam
  • (V) Selection of vegetable maki and California rolls with soy, picked ginger and wasabi


  • (F) Mini salmon fish cakes served with lime aioli
  • (F) Grilled Prawns skewers with Marie Rose sauce
  • (F) Grilled baby Calamari and chorizo skewer with roasted cherry tomatoes and coriander dressing (M)Mini Beef burgers with onion marmalade
  • (M) Cumin scented lamb kofte with minted yoghurt dip
  • (M) Duck wontons served with hoisin sauce
  • (M) Sesame crusted chicken sates with a peanut, ginger dipping sauce
  • (M) Seared ostrich mini medallions served on a potato rosti with a raisin chutney
  • (M) Chicken Samoosas with sweet chilli sauce
  • (V) Baby jacket potatoes served with pepperdew sour cream and chives
  • (V) Vegetable Spring rolls with sweet chilli sauce
  • (V) Mushroom and sprout wontons
  • (V) Sweetcorn, coriander and chilli fritters with curry oil

 3 Course Set Menu Selection

  Please choose one starter, main course and dessert from the following selections.


  • Franschhoek smoked salmon rose served on top of a crisp chive potato rosti, surrounded by mizuna leaves dressed with a lemon and dill yoghurt aioli
  • Twice baked goats cheese soufflé surrounded by wild rocket leaves dressed with a Rickety Bridge Shiraz dressing
  • Thin layers of ostrich Carpaccio topped with potato wafers, rocket leaves, pecorino and balsamic glaze
  • Cajun grilled baby calamari served on top of a Asian styled salad with lemongrass dressing


  • Roasted rack of lamb served with creamed buttery mash potato, grilled seasonal vegetables and sauced with a Rickety Bridge Shiraz jus
  • Grilled fillet of beef served with a roasted garlic potato rosti, grilled seasonal vegetables and sauced with a creamy Madagascar green peppercorn sauce
  • Grilled catch of the day served with pan fried leek, baby fennel and baby potatoes and sauced with a dill and lemon butter sauce
  • Slow oven cooked lamb shank served with soft creamy herb polenta, grilled seasonal vegetables and a thyme infused jus


  • Our decadent moist malva pudding served with home-made vanilla pod anglaise and vanilla ice cream
  • Mango fridge cheese cake served with mint syrup and blueberry coulis
  • Espresso crème brulee with a choc chip cookie
  • Peppermint crisp tart served with Belgium chocolate sauce

Vegetarian Menu Options


  • Twice baked goats cheese soufflé surrounded by wild rocket leaves dressed with a Rickety Bridge Shiraz dressing
  • Chargrilled Halloumi and slow roasted market vegetable salad served with a citrus dressing


  • Green pea risotto topped with seasonal vegetables and Danish feta cheese and fresh rocket leaves
  • Exotic mushroom, spring onion, mild chilli and roasted cocktail tomatoes tossed with cream and potato gnocchi

Contact Us
+27 21 876 2129