HARVEST TABLE

Apertifs:

Tapas platter | melon | figs | cold meats & ham | homemade soft cheese | chakalaka | gem lettuce | olives | hummus | firebreads
Famous Saldanha Oysters | lemon | shallot | crushed ice R25 per serving / recommended 2 per person

And / Or Starters

Springbok carpaccio | cherries | pine nuts | parmesan | rocket | rooibos
And / Or
Tuna ceviche | ginger | lime | avo | green papaya | mango | mint
And / Or
Salt and pepper squid | pineapple | sage | chili
And / Or
Wild Mushroom or crayfish risotto | crispy sage | bacon | parmesan

SURF & TURF

Beef fillet on the fire | rosemary | mustard
Mozambican prawns | garlic | parsley | lemon

SOUTH AFRICAN BBQ

BBQ crayfish – lemon and garlic butter – Add R200pp
BBQ Yellowtail – salsa verde

Sides

Mild curry sweet potatoes | nectarine | pistachio | cherry tomato buffalo mozzarella | salad
Baby potatoes | homemade mayo
Asparagus | rocket | avo | microgreens
Roasted cauliflower | parsnips | ginger | flaked almonds
Fresh fire bread | biltong butter butter

DESSERT

Mini Baked Alaskas
Homemade ice cream | chocolate brownie bottom
Or
Lemon almond gateau – berries | passionfruit |
double chocolate ice cream | glutenfree
Or
Dulce de leche / caramel tarts – raspberries | mint ice cream
Or
South African milk tart – boeber ice cream | coconut donuts
Or
Chocolate fondant – pistachio ice cream | fresh berries | praline | gluten free

COSTINGS:

Includes venue fee, ingredients, preparation,
serving, cutlery, linen and cleaning

Lunch or dinner

Two courses
R350pp
Three courses
R400pp
Four courses
R500pp

*Mains & sides are considered one course
**Add wine & bubbly R200pp or bring your own
Food Jams Venues Corkage: R350
Offsite Transportation: R500

*** These prices are subject to change without prior notice

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Unit B10, Salt Orchard, 45 Yew Street, Salt River