FUNCTIONS

CORPORATE MENU A

TO START

GAZPACHO OF PLUM TOMATO
Served with red onion, green pepper, sweet basil, garlic croutons and a soft boiled egg.

OR

WATERMELON, FETA AND PUMPKIN SEED SALAD
Served with cumin-marinated olives, red onion and rocket, tossed in a lemon and lime vinaigrette.

TO FOLLOW

PAN-FRIED FRESH LINE FISH
Ask waitron for daily serving suggestions.

OR

BITOQUE
250g flame grilled beef Sirloin, marinated in olive oil, red wine vinegar, garlic and chilli served with, crispy potato wedged and peri-peri sauce.

DESSERT

VANILLA ICE CREAM
Served with hot chocolate sauce.

CORPORATE MENU B

TO START

FRESH BLACK WEST COAST MUSSELS
Steamed in beer and served with a garlic fried chorizo and crushed tomato sauce with fresh herbs and wood oven Ciabatta.

OR

ROASTED SWEET PIMENTO AND GOATS CHEESE SALAD
Black pepper crusted Goats cheese served on roasted sweet pimentos tossed in honey, sherry vinegar, wholegrain mustard and basil infused olive oil. Served with bella rosa tomatoes, cumin-marinated olives, rocket and red onions.

OR

GAZPACHO OF PLUM TOMATO
Served with red onion, green pepper, sweet basil, garlic croutons and a soft boiled egg.

TO FOLLOW

PAN-FRIED FRESH LINE FISH
Ask waitron for daily serving suggestions.

OR

BITOQUE
250g flame grilled beef Sirloin, marinated in olive oil, red wine vinegar, garlic and chilli served with crispy potato wedged and peri-peri sauce.

OR

PAN-FRIED CHORIZO AND SMOKED PAPRIKA CALAMARI
With garlic, chilli, black olives, bella rosa tomatoes, capers and lemon juice served with fresh summer rice salad and aioli.

DESSERT

CRÈME BRULEE

CORPORATE MENU C

TO START

FRESH BLACK WEST COAST MUSSELS
Steamed in beer and served with a garlic fried chorizo and crushed tomato sauce with fresh herbs and wood oven Ciabatta.

OR

WATERMELON, FETA AND PUMPKIN SEED SALAD
Served with cumin-marinated olives, red onion and rocket, tossed in a lemon and lime vinaigrette.

OR

DEEP-FRIED CALAMARI
Flash fried in turmeric flour and served with saffron aioli, lemon wedges, wild rocket and crispy potato wedges.

TO FOLLOW

PAN-FRIED FRESH LINE FISH
Ask waitron for daily serving suggestions.

OR

BITOQUE
250g flame grilled beef Sirloin, marinated in olive oil, red wine vinegar, garlic and chilli served with crispy potato wedged and peri-peri sauce.

OR

SEAFOOD SELECTION
A Selection of delicious seafood from our coastal waters, including whole grilled  rayfish, tiger prawns, West Coast mussels, fresh line fish and tender calamari tubes served on a summer rice salad, with aioli & fresh lemon.

DESSERT

DARK CHOCOLATE TERRINE
Layers of dark chocolate mousse, meringue and soft almond biscuit served with fudge sauce.

All items subject to change and availability.