NOTE FOR THE LADIES:

Please be aware that the venue has plenty of grass and stairs for those planning on wearing heels.

A NOTE FROM THE BRIDE AND GROOM:

The most important gift to us is having you share on our special day.

But if you wish to contribute in some other way, we would love a few pennies to put in our pot, for our honeymoon trip after tying the knot.

Entree

A marriage of carpaccio’s African Springbok, sliced onto a biltong, pecan & blue crema fresca together with original Italian shaved beef dressed with a basil & pine nut with wild rocket leaves & freshly grated Parmesan Regina

Tagliatelle al Fungi, a ragout of wild mushrooms tossed into a nest of flat ribbon noodles in a pecorino & cream reduction, arranged with a fan of thinly sliced pan seared duck breast

Main Course

Butchers fillet, a beautifully selected centre cut of butter seared beef tenderloin, simply seasoned with a twist of smoked sea salt & cracked pepper, served with a French brown onion parmesan crusted potato bake, scattered with a bouquet of crisp garden vegetables & a rich bordelaise sauce

Chicken Wellington, butter basted chicken supreme rolled with layers of Forestier mushroom mousse, wrapped in chicken bacon and baked in the oven with a proud French puff. Laced with a port wine jus, scattered with roasted rosemary pearl potato’s and a classical Melanzane vegetable bake