Chef Tia

I studied at The International Hotel School and have work for the Tsogo Sun Group as well as Walt Disney World in Orlando with over 5 years’ industry experience. My speciality is Indian and coloured influences and my love for pastry.  My passion for cooking and baking stems from my family my grandfather who was a baker and learning to cook with my grandmother and mom growing up. 

Cuisine Specialities: Indian & Traditional Cape Malay, Patisseries.

Menu 1

Standard Package

(R650 p.p ex Vat)

Starter

Smoked salmon phyllo cups

(Vegetarian) Buffalo mozzarella Caprese with basil pesto and balsamic vinaigrette

 

Palate Cleanser

Lemon & mint Sorbet

Main

Chicken Malay curry with lentils and a spicy saffron cream

(Vegetarian) Bombay Potato Curry

 

Dessert

Death by chocolate slice served with a scoop of vanilla ice cream

Sommelier for Wine Pairing available at additional cost.

Menu 2

Indulge Package

(R880 p.p ex Vat)

Starter

Fried calamari served with vegetable ribbons salad and avocado & rocket foam

(Vegetarian) Pear and fried goats cheese salad

Palate Cleanser

Lemon & mint Sorbet

Main

Prawn curry with basmati rice, sambals & poppadum

Cape Malay Vegetarian Curry with flatbread & mango chutney

 

Dessert

Vanilla Crème brulee with fruit salsa

Mignardise

Phyllo Cup with Cappuccino cream

Sommelier for Wine Pairing available at additional cost.

Menu 3

Gourmet Package (6 course meal)

(R1250 p.p ex Vat)

Starter

Prawn & avo tower served with a spicy berry coulis

(Vegetarian) Mushroom tart with basil & mozzarella layered on a sweet tomato pronto and baked on  flaky pastry

Appetizer

Caprese Salad with balsamic vinaigrette

Palate Cleanser

Lemon & mint Sorbet

Main

Lamb Cape Malay, potato medallions, seasonal veg medley, butternut purée & micro greens

(Vegetarian) Mushroom Wellington with a spicy veg medley

Dessert

Chocolate Fondant with vanilla bean ice cream & salted honeycomb.

Mignardise

Raspberry danish

Sommelier for Wine Pairing available at additional cost.

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