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.