FUNCTIONS & EVENTS 2018

FUNCTIONS & EVENTS 2018

FUNCTIONS & EVENTS 2018

+27(0 )21 431 5103 | GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM oneandonlycapetown.com FUNCTIONS & EVENTS 2018

FUNCTIONS & EVENTS 2018

+27(0 )21 431 5103 | GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM oneandonlycapetown.com BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S 04 11 25 30 41 45 I N F O 03 Venue Capacities Plated Breakfast Breakfast Buffet Brunch Buffet Halaal Friendly Plated Breakfast Halaal Friendly Breakfast Buffet Plated Set Menus Isola Poolside Barbeque Buffet Menus Finger Fork Lunch Buffet Vegetarian Set Menus Canapés Menu Selector Bowl Food Selector Dry/Quick Snacks Day Conference Package Enhance Your Break Breakfast Buffet Finger Fork Menu Buffet Menus Gourmet Wraps and Sandwich Selection Sail Away Morning and Afternoon Tea Table Sushi Making Masterclass Wine List Spirits, Beers, Ciders and Cocktails C ON T E N T S F U N C T ION S & E V E N T S 2 018 Other Beverages Reuben’s Lunch Set Menu Halaal Canapé Menu Selector

FUNCTIONS & EVENTS 2018

+27(0 )21 431 5103 | GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM oneandonlycapetown.com BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S Venue Capacities I N F O VENU E CA PACI TI ES FUNCTION ROOM SQUARE FEET SQUARE METERS HEIGHT LENGTH WIDTH BANQUETING ROUNDS RECEPTION CABARET (HALF MOON) THEATRE (CINEMA) CLASSROOM (SCHOOLROOM) U-SHAPED BOARDROOM BALLROOM (A&B) 2325 216 6m 18m 59 ft 12m 39 ft 120 (incl. dance floor) 140 150 290 (incl. Foyer and terrace) 98 (8) 84 (7) 72 (6) 170 (length) 120 (width) 140 70 50 BALLROOM A 1156 108 6m 9m 12m 50 75 40 70 50 30 30 BALLROOM B As Ballroom A PRE FUNCTION /TERRACE - - 5.9m 18m 9m N/A 140 N/A N/A N/A N/A N/A MARINA MEETING ROOM 775 72 3m 12m 6m 40 (excl. AV) 60 32/8 28/7 50 40 30 30 BUSINESS CENTRE BOARDROOM - - 2.5m 6.5m 3.8m N/A N/A N/A N/A N/A N/A 12 ISOLA - 107 3m 16.5m 6.5m 60 80 42 60 40 30 30 F U N C T ION S & E V E N T S 2 018 3

FUNCTIONS & EVENTS 2018

+27(0 )21 431 5103 | 4 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM MENU PRICE IS INCLUSIVE OF 15% VAT BR E A K FA ST A N D BRU N C H Plated Breakfast Goliath tomato gazpacho with basil and garlic croutons Berry blaze smoothie bowl with house roasted granola, strawberries and toasted oats Smoked Scottish salmon, pak choi, rye crackers, poached egg, radishes lemon and herb cream cheese Caramelized pineapple with mango sorbet and candied chilli Toast and preserves, Danish and pastry selection, Assorted fruit juices, filter coffee and tea HEALTHY BREAKFAST PLATED Breakfast Buffet Brunch Buffet Halaal Plated Breakfast Halaal Breakfast Buffet R420 PER PERSON European breakfast toast – Cape seed loaf, tomato, Prosciutto ham, buffalo mozzarella and basil Swiss waffle with maple syrup, icing sugar, mascarpone and seasonal berries Charcuterie and South African cheese selection with watermelon preserve - Spanish chorizo, sausicon sec, Parma ham, biltong, Camembert, Blue rock, Brie and Boerenkaas English breakfast – streaky bacon, grilled tomato, field mushrooms, baked beans, hash brown, black pudding, poached eggs, pork and beef sausages, Beurre noisette Hollandaise Seasonal fruit salad with Karoo honey and crème fraîche ripple Toast and preserves, Danish pastry selection, Assorted fruit juices, filter coffee and tea EUROPEAN BREAKFAST PLATED R475 PER PERSON Green grape and cucumber gazpacho with olive oil and chives Chicken Tsukune with yuzu mayonnaise and togarashi Charcuterie and South African cheese selection with watermelon preserve - Spanish chorizo, sausiccon sec, Parma ham, biltong, Camembert, Blue rock, Brie and Boerenkaas Vanilla poached salmon, horseradish crème, capers, watercress, radishes, shaved Parmesan, dill and dressing English breakfast – streaky bacon, Parmesan crusted vine tomatoes, field mushrooms, baked beans, hash brown, sirloin steak, black pudding, truffle scrambled eggs, pork and beef sausages, Beurre noisette Hollandaise Baked seasonal fruit crème brûlée with iced double cream Toast and preserves, Danish and pastry selection, Assorted fruit juices, filter coffee and tea GOURMET BREAKFAST PLATED R625 PER PERSON PLATED B R EA K FA ST I N F O F U N C T ION S & E V E N T S 2 018 LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

FUNCTIONS & EVENTS 2018

+27(0 )21 431 5103 | 5 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM MENU PRICE IS INCLUSIVE OF 15% VAT. • Poppy seed bagels with smoked salmon, wild rocket, beef tomato, lemon cream cheese and chives • Smoked salmon platters with rocket, caramelized limes, rye crackers and horseradish crème • Seasonal berry bowls with vanilla honey and crème Chantilly • Guacamole, tomato and feta bruschetta’s • Granola and yoghurt jars with M&M’s and honey comb • Chicken, rocket, bacon and Rancheros salsa wraps • Tomato and bocconcini platter with roasted jalapeño, toasted pumpkin seeds and basil pesto • Selection of stone fruit muffins • Artisanal seasonal fruit platters • Selection of whole fruit bowls • Lebanese flat breads with dip and protein selection - hummus, tahini, baba ganoush, pesto, chickpeas, pickled red onion, lettuce, roast peppers, roast chicken, beef pastrami and bresaola • Selection of fruit smoothie bowls – berry blaze, coconut and nutty crunch • Health bread selection with a selection of butters • Selection of cereals with skimmed and full cream milk • Individual Bircher muesli with seasonal berries • Selection of smoothie and protein shakes • Chipati breakfast wraps • Selection of seasonal berries • Jugs of assorted fruit juices, coffee and tea, Toast and preserves HEALTHY BREAKFAST BUFFET R450 PER PERSON Plated Breakfast Breakfast Buffet BREAKFA ST BUF F ET 1/2 • Poppy seed bagels with smoked Scottish salmon, tomato, rocket, cream cheese and chives • Stellenbosch strawberries, Danish feta and mint • Smoked mackerel platters with rocket, caramelized limes, rye crackers and horseradish crème • Granola and yoghurt jars with M&M’s and honey comb • Artisanal seasonal fruit platters • Lebanese flat breads with dip and protein selection – hummus, tahini, baba ganoush, pesto, chickpeas, pickled red onion, lettuce, roast peppers, roast chicken, beef pastrami and bresaola • Selection of local yoghurt – Cape fruit, plain, strawberry, pineapple and Bulgarian • Health bread selection with a selection of butters • South African Charcuterie with pickles, preserves and croutons EUROPEAN BREAKFAST BUFFET R550 PER PERSON F U N C T ION S & E V E N T S 2 018 Brunch Buffet Halaal Plated Breakfast Halaal Breakfast Buffet BR E A K FA ST A N D BRU N C H I N F O LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S • Norwegian salmon gravadlax with horseradish crème cheese and rye crackers • Oak smoked streaky bacon two ways (normal and extra crispy) • Homemade bone marrow hash browns with pickled chilli • Organic beef sausages with spring onion and thyme • Organic pork bangers with chilli and coriander • Selection of fruit smoothie bowls – berry blaze, coconut and nutty crunch • Baked Boston beans with pork sausage and parsley • Char-grilled beef tomatoes with basil pesto • Balsamic roasted button mushrooms with toasted cumin seeds • Creamy scrambled eggs • Toasts and preserves, Danish pastries selection, Jugs of assorted fruit juices, tea and coffee

FUNCTIONS & EVENTS 2018

+27(0 )21 431 5103 | 6 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM MENU PRICE IS INCLUSIVE OF 15% VAT • Selection of South African cheeses with preserves and pickles • Poppy seed bagels with smoked Scottish salmon, tomato, rocket, cream cheese and chives • South African charcuterie with pickles, preserves and croutons • Seasonal berry bowls with vanilla crème Chantilly • Selection of local yoghurt – Cape fruit, plain, strawberry, pineapple and Bulgarian • Health bread selection with a selection of butters • Grespelle and wild mushrooms in a game bird broth • Smoked Salmon trout with horseradish crème, capers and shaved Parmesan bruschetta’s • Grilled Bratwurst sausage on French baguette with sauerkraut and ball park mayonnaise • Oak smoked streaky bacon two ways (normal and extra crispy) • Goat shoulder birria with flat breads, pickled red onion and coriander • Stornoway black pudding with caramelized apple and cognac • Wild mushroom stuffed pork rack rib roast with thyme jus • Homemade bone marrow hash browns with pickled chilli • Harissa rubbed free-range Karoo lamb cutlets with Moroccan-spiced lamb jus GOURMET BREAKFAST BUFFET R750 PER PERSON Breakfast Buffet BREAKFA ST BUF F ET 2/2 • Milk poached Scottish kippers with baby boilers and French beans in a whiskey crème • Pan-seared skate wing with lemon Beurre blanc, capers and coriander • Organic beef sausages with Danish feta and peppa cherries • Homemade Kolbasz with three mustards and pickled vegetables • Organic Pork bangers whole grain mustard sauce and spring onion • Selection of fruit smoothie bowls – coco – nutty -berry blaze • Baked Boston beans with Rancheros sauce • Parmesan-crusted vine tomatoes • White wine and garlic braised button mushrooms with chopped chives and Parma ham • Creamy scrambled hens’ eggs • Toasts and preserves, Danish pastries selection, Jugs of assorted fruit juices, tea and coffee F U N C T ION S & E V E N T S 2 018 Plated Breakfast Brunch Buffet Halaal Plated Breakfast Halaal Breakfast Buffet BR E A K FA ST A N D BRU N C H I N F O LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

FUNCTIONS & EVENTS 2018

+27(0 )21 431 5103 | 7 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM Breakfast Buffet Brunch Buffet Halaal Plated Breakfast Halaal Breakfast Buffet MENU PRICE IS INCLUSIVE OF 15% VAT BUILD YOUR OWN SALAD STATION Cos lettuce, cherry tomatoes, gherkins, red onion, cucumber, chickpeas, hummus, basil pesto, Calamata olives, Danish feta cheese, diced peppers, baby mozzarella, peppadews, babbaganoush, classic vinaigrette, honey and mustard vinaigrette, balsamic dressing, olive oil TO START • Caprese salad platters • Smoked ham and cheese pancakes • Ricotta and strawberry French toasts • Roll mops with babbaganouch • Mini croque monsieur with tomato gazpacho • Local angel fish platters with pomegranate and pepper dressing • Classic chicken Caesar salad with Parmesan croutons • Anchovies on toast with macerated tomato • Prawns in island dressing with butter lettuce • Butternut and feta salad with pickled pumpkin seeds • Salad Jardiniere • Roast crispy pork platters with soy-chilli and coriander • Grilled sardines with sauce vierge • Apple, gorgonzola and pancetta bruschetta • Chicken liver parfait with Madeira jelly and praline CLASSIC BRUNCH BUFFET MENU R550 PER PERSON BRUNCH BUF F ET 1/2 THE MAIN EVENT • Roast Chalmar sirloin with Yorkshire puddings, red wine jus • Pork leg roast with sweet and sour apple sauce, pork jus • Beef Madras curry with lentil rice and poppadums’ • Pumpkin lasagne with ricotta cheese and chives • Pan-seared kingklip with braised pak choi and champagne velouté • Confit baby boilers with confit garlic, parsley and pepper sauce • Maple glazed mushrooms with burnt French beans and toasted almonds • Coconut rice with coriander and burnt red onion • Broccoli and duck fat carrots with carrot curry sauce • Cauliflower and ham with jalapeño dressing SWEET ENDING • Mini Lemon and poppy seed loaves • Passion fruit cake • Blueberry muffin bread and butter pudding, vanilla anglaise • Vanilla scones, Chantilly cream and strawberry confiture • Mini lemon meringues Plated Breakfast F U N C T ION S & E V E N T S 2 018 BR E A K FA ST A N D BRU N C H I N F O LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

FUNCTIONS & EVENTS 2018

+27(0 )21 431 5103 | 8 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM MENU PRICE IS INCLUSIVE OF 15% VAT BUILD YOUR OWN SALAD STATION Cos lettuce, cherry tomatoes, gherkins, red onion, cucumber, chickpeas, hummus, basil pesto, Calamata olives, Danish feta cheese, diced peppers, baby mozzarella, peppadews, babbaganoush, classic vinaigrette, honey and mustard vinaigrette, balsamic dressing, olive oil TO START • Caprese salad platters • Charcuterie selection with pickles and toasted sour-dough • Smoked ham and cheese pancakes • Ricotta and strawberry French toasts • Roll mops with babbaganouch • Mini croque-monsieur with tomato gazpacho • Smoked salmon platters with grilled lime and Spanish anchovy tempura • Local angel fish platters with pomegranate and pepper dressing • Classic chicken Caesar salad with Parmesan croutons • Anchovies on toast with macerated tomato • Prawns in island dressing with butter lettuce • West Coast oysters with mint and red onion dressing • Butternut and feta salad with pickled pumpkin seeds • Salad Jardinière • Roast crispy pork platters with soy chilli and coriander • Grilled sardines with sauce vierge • Soft boiled duck eggs with asparagus and Parma ham soldiers • Individual shakshuka’s with rye croutons • Apple, gorgonzola and pancetta bruschetta • Smoked salmon, cream cheese, tomato and rocket bagels • Chicken liver parfait with Madeira jelly and praline • Lebanese bread wraps filled with cajun prawns, curried mayonnaise DELUXE BRUNCH BUFFET MENU R850 PER PERSON Brunch Buffet BRUNCH BUF F ET 2/2 THE MAIN EVENT • Roast Chalmar sirloin with Yorkshire puddings, red wine jus • Roast lamb leg with mint sauce and flat breads, saffron jus • Pork leg roast with sweet and sour apple sauce, pork jus • Beef madras curry with lentil rice and poppadums’ • Pumpkin lasagne with ricotta cheese and chives • Whole-roasted peri-peri chickens with red onion marmalade • Pan-seared kingklip with braised pak choi and champagne velouté • Confit baby boilers with confit garlic, parsley and pepper sauce • Minute sirloin steaks with boozy onions • Maple glazed mushrooms with burnt French beans and toasted almonds • Coconut rice with coriander and burnt red onion • Full English breakfast Spanish omelettes • Broccoli and duck fat carrots with carrot curry sauce • Cauliflower and ham with jalapeño dressing SWEET ENDING • Mini lemon and poppy seed loaves • Passion fruit cake • Blueberry muffin bread and butter pudding, vanilla anglaise • Vanilla scones, Chantilly cream and strawberry confiture • Mini lemon meringues F U N C T ION S & E V E N T S 2 018 Breakfast Buffet Halaal Plated Breakfast Halaal Breakfast Buffet Plated Breakfast BR E A K FA ST A N D BRU N C H I N F O LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

FUNCTIONS & EVENTS 2018

+27(0 )21 431 5103 | 9 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM MENU PRICE IS INCLUSIVE OF 15% VAT Brunch Buffet Halaal Continental Breakfast HALAAL CONT I NENTA L B R EA K FA ST F U N C T ION S & E V E N T S 2 018 Breakfast Buffet Halaal Breakfast Buffet Plated Breakfast • Fresh fruits and berries • Assortment of muffins, health breads, bagels and sweet pastries • Cold meats • Selection of cheese • Beef, chicken and lamb sausages/bangers • Choice of juice, coffee and falooda • Cereal selection HALAAL CONTINENTAL BREAKFAST MENU R355 PER PERSON BR E A K FA ST A N D BRU N C H I N F O LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

FUNCTIONS & EVENTS 2018

+27(0 )21 431 5103 | 10 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM MENU PRICE IS INCLUSIVE OF 15% VAT Halaal Plated Breakfast Halaal Breakfast Buffet PLATED HA L A A L B R EA K FA ST F U N C T ION S & E V E N T S 2 018 Brunch Buffet Breakfast Buffet Plated Breakfast HALAAL PLATED BREAKFAST MENU Freshly scrambled eggs with cream cheese, chives, macon, beef, chicken or lamb bangers and spiced cajun potatoes or hash browns Salmon Royale – Poached eggs, baby spinach and Beurre noisette Hollandaise, macon and smoked salmon Eggs Florentine – poached eggs, baby spinach, Beurre noisette Hollandaise on American pancake Steak and Eggs – 100-150g Beef sirloin steak with scrambled eggs and hash brown Omelette with choice off fillings – smoked salmon, macon, avocado salsa, cherry tomatoes, baby spinach capers, roasted peppers feta cheese, cheddar or mozzarella cheese or just plain Boiled eggs and soldiers – free-range eggs boiled to your liking with cheddar cheese SWEET PLATES Banana bread waffles – banana and Jelly tot ice cream topped with Bar One sauce American pancakes – American pancake stack, mascarpone cheese, berries, maple syrup and icing sugar. Cinnamon French toast – served with maple syrup, stewed banana and mix berries, crispy macon and fresh whipped cream. Traditional pancake – traditional pancake stack with stewed banana, berries, mascarpone cheese and icing sugar topped with whipped cream or ice cream Fruit salad with vanilla ice cream or cream PRICE R 120 R 160 R 90 R 125 R 80 R 75 R 90 R 90 R 90 R 90 R 90 BR E A K FA ST A N D BRU N C H I N F O LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 11 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R PLATED SET M ENUS 1/3 F U N C T ION S & E V E N T S 2 018 Plated Set Menus Isola Poolside Barbeque Buffet Menus Finger Fork Lunch Buffet I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S OPTION ONE Bread baskets; two homemade breads, grissini sticks and lavash served per table with farm butter • Starter: Picked butternut, field mushroom mousse, citrus-pine nut and parsley dressing • Mains: Pan-fried market fish, tender stem broccoli, wilted baby spinach, bacon and cauliflower purée, mussel and saffron velouté • Dessert: Crèmebrûléeandmarinatedfruitin a(dip bowlorplate)andraspberrycrèmecheesemousse Selection of fine teas and coffee OPTION TWO Bread baskets; two homemade breads, grissini sticks and lavash served per table with farm butter • Starter: Pan-seared halibut with young herbs, celeriac textures and watercress emulsion • Mains: Chalmar beef tenderloin, croustillant of oxtail, bone marrow, onion textures, petit fondants and Bordelaise jus • Dessert: Panna cotta on pistachio sponge base, berry gel and tuile Selection of fine teas and coffee OPTION THREE Bread baskets; two homemade breads, grissini sticks and lavash served per table with farm butter • Starter: Norwegian salmon tartar, crispy onions, fine herb salad, cauliflower purée, bruschetta and jalapeño dressing • Mains: Herb-crusted slow roasted Yuang rou Ghuan lamb rump, braised lamb neck, charred beans, pea purée, pomme fondant, anchovy, capers, tomato, basil and lamb jus • Dessert: Chocolate and strawberry cremeux slice Selection of fine teas and coffee PLATED CLASSIC SET MENU R550 PER PERSON OPTION ONE Bread baskets – two homemade breads, grissini sticks and lavash served per table with farm butter • Starter: Duck carpaccio with confit tomato, capers, Parmesan and truffle vinaigrette • Intermediate: Pan-seared halibut with young herbs, celeriac textures and watercress emulsion • Mains: Smoked ham hock boudin with summer vegetables, apple and celeriac remoulade and apple jus • Dessert: Panna cotta on pistachio sponge base, berry gel and tuile Selection of fine teas and coffee OPTION TWO Bread baskets – two homemade breads, grissini sticks and lavash served per table with farm butter • Starter: Courgette velouté with croutons and truffle oil • Intermediate: Yellowtail sashimi with ponzu dressing, spring onion, chilli and herbs • Mains: Glazed beef short rib with pomme purée, wild mushrooms, pancetta and braised shallots with Bordelaise jus • Dessert: Chocolate and strawberry cremeux slice Selection of fine teas and coffee PLATED SUPERIOR SET MENU R700 PER PERSON OPTION THREE Bread baskets – two homemade breads, grissini sticks and lavash served per table with farm butter • Starter: Chalmar beef tartar with egg yolk, bruschetta, basil pesto, Parmesan gel, baby rocket beignet and truffle vinaigrette • Intermediate: Smoked hake ravioli with meaux mustard dressing and crispy leeks • Mains: Sous vide duck breast with crispy onion, apple gel, fondant potato, crispy green beans, choucrute, tomato textures and thyme jus • Dessert: Panna cotta on pistachio sponge base, berry gel and tuile Selection of fine teas and coffee Vegetarian Set Menus

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 12 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM Plated Set Menus F U N C T ION S & E V E N T S 2 018 Isola Poolside Barbeque Buffet Menus Finger Fork Lunch Buffet PLATED SET M ENUS 2/3 OPTION ONE Bread baskets – two homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: Coffee, cauliflower, springbok • Starter: Salt cod with egg yolk dressing and bruschetta • Main: Navarin Osso Buco – Braised Lamb Oso Bucco with mustard mashed potato, cream poached leeks, green beans, Moroccan-spiced lamb sauce • Pre-dessert: shot glass key lemon pie • Dessert: Lemon slice, mango gel and pineapple mousse and caramelized pineapple • Cheese selection: South African cheeseboard with pickles and preserves Selection of fine teas and coffee OPTION TWO Bread baskets – two homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: Salmon sashimi, jalapeño, herbs, sesame • Starter: Ravioli of suckling pig, sweet and sour dressing • Intermediate: Confit chicken ballontine, black pudding and jus gras • Main: Pan-roasted Sea bass, hand rolled macaroni, pesto, mussel ratatouille and shellfish essence • Pre-dessert: Triple choc mousse in glass • Dessert: Dulce and chocolate tart • Cheese selection: South African cheeseboard with pickles and preserves Selection of fine teas and coffee PLATED DELUXE SET MENU R850 PER PERSON PLATED PREMIUM SET MENU R1250 PER PERSON OPTION THREE Bread baskets – two homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: Tomato textures with aji mayonnaise and cilantro dressing • Starter: Roast chicken consommé, prosciutto wrapped stuffed chicken wing, oyster mushrooms and edamame • Main: Pork belly baked in salt with apple gel, lentil du puy, braised pearl onions, pomme fondant and jus of thyme • Pre-dessert: Berry gelee and yogurt mousse in shot glass • Dessert: Chocolate and lemon cake, pistachio gel, passion fruit cremeux • Cheese selection: South African cheeseboard with pickles and preserves Selection of fine teas and coffee OPTION ONE Bread baskets; two homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: Toast, bacon and egg • Starter: Tender stem broccoli and buffalo mozzarella salad with a sherry vinaigrette • Intermediate: Chicken roasted with wheat, shameji mushrooms, sweet corn and fargo rogout, wild mushroom purée and chicken jus • Main: Chalmar beef tenderloin, bone marrow croquettes, roast carrot purée, braised pearl onions, rabbit bolognaise and Madeira jus • Pre-dessert: Ice cream ball with fruit and nut biscotti • Dessert: Fridge cheesecake, passion fruit macaroon and lemon cremeux • Cheese selection: South African cheeseboard with pickles and preserves Selection of fine teas and coffee OPTION TWO Bread baskets; two homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: Chicken velouté with toasted brioche, chopped truffle and bavarois • Starter: Seared kingklip with variations of crayfish and garlic • Intermediate: Ham hock, potato and foie gras terrine, sauce gribiche, toasted brioche • Main: Confit Karoo lamb neck, sweet potato textures, roast baby carrots, apple crumble, sheep’s milk yoghurt and Navarin jus • Pre-dessert: Caramel Panna cotta and coffee sponge • Dessert: Strawberry fridge cheesecake, raspberry macaroon, crème cheese mousse, berry gel croquant meringue • Cheese selection: South African cheeseboard with pickles and preserves Selection of fine teas and coffee Vegetarian Set Menus BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 13 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM OPTION THREE Bread baskets; two homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: Celeriac and pear velouté, smoked lamb and Scotch eggs • Sttarter: House-smoked salmon trout, confit potato, avocado and asparagus velouté • Intermediate: Chalmar beef carpaccio, yolk, horseradish mayonnaise, bone marrow, chilli, pesto, confit tomato, capers and Parmesan • Main: Slow-cooked chicken, Pak choi, wild mushroom, crispy chicken skin, mussel and bread velouté • Pre-dessert: Passion fruit cremeus, mango gel coconut meringue in glass • Dessert: Roasted strawberry, crème fraîche, pistachio syrup, strawberry cloud, raspberry gel • Cheese selection: South African cheeseboard with pickles and preserves Selection of fine teas and coffee OPTION ONE Bread baskets; three homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: Salt and pepper squid with red anticucho • Starter: Scottish langoustine, saffron linguine, cauliflower and truffle velouté, oscietra caviar • Intermediate: Valley farm duck tataki with ponzu dressing with wasabi salsa • Main: Burgundy poached chalmar fillet, braised short rib, oxtail ravioli, pomme purée, baby leeks, braised pearl onions and perigourdine jus • Pre-dessert: Apple sorbet with calavados and apple gelée • Dessert: Chocolate fondue • Cheese selection: South African cheeseboard with pickles and preserves Selection of petit fours with fine teas and coffee PLATED GOURMET SET MENU R1750 PER PERSON Plated Set Menus F U N C T ION S & E V E N T S 2 018 Isola Poolside Barbeque Buffet Menus Finger Fork Lunch Buffet PLATED SET M ENUS 3/3 PLATED PREMIUM SET MENU R1250 PER PERSON OPTION TWO Bread baskets; three homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: Sticky Asian pork bun • Starter: Miso and truffle soup with foie gras • Intermediate: Yellowfin tuna tataki with paper salad and jalapeño dressing • Main: Pan-seared sea bass wilted baby spinach, linguine, squid ink paint, West Coast mussel persillade, Bouillabaisse froth • Pre-dessert: Lemon posset in whisky glass with caramelized lemon zest and shortbread biscuit • Dessert: Large berry macaroon and crème cheese mousse • Cheese selection: South African cheeseboard with pickles and preserves Selection of petit fours with fine teas and coffee OPTION THREE Bread baskets; three homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: Tomato consommé gel, antequera foam, shrimp sashimi • Starter: Grilled sea trout with fried spinach and spicy sour sauce • Intermediate: Crispy old spot Gloucester pork belly with spicy miso • Main: Karoo lamb loin, confit garlic, pomme fondant, aubergine caviar, spicy tomato ratatouille, cauliflower purée, olive and caper jus • Pre-dessert: Berry mousse, vanilla crunch crumble and meringue • Dessert: Hazelnut pannacotta, chocolate mousse, poached pear, hazelnut crumble, sorbet • Cheese selection: South African cheeseboard with pickles and preserves Selection of petit fours with fine teas and coffee Vegetarian Set Menus BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 14 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM Plated Set Menus Vegetarian Set Menus VEGETARI A N SET M ENU 1/2 F U N C T ION S & E V E N T S 2 018 Isola Poolside Barbeque Buffet Menus Finger Fork Lunch Buffet Bread baskets; two homemade breads, grissini sticks and lavash served per table with farm butter • Starter: Picked butternut, field mushroom mousse, citrus-pine nut and parsley dressing • Main: Asparagus risotto with broad beans and Parmesan froth • Dessert: Crème brûlée and marinated fruit in a (dip bowl or plate) and raspberry crème cheese mousse Selection of fine teas and coffee CLASSIC VEGETARIAN SET MENU R550 PER PERSON Bread baskets; two homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: Coffee cauliflower tomato fondue • Starter: Hummus with harissa dressing and bruschetta • Main: Parmesan sable with goat’s cheese parfait, new season vegetables, truffle vinaigrette and Parmesan ice cream • Pre-dessert: Shot glass key lemon pie • Dessert: Lemon slice, mango gel and pineapple mousse and caramelized pineapple • Cheese selection: South African cheeseboard with pickles and preserves Selection of fine teas and coffee DELUXE VEGETARIAN SET MENU R850 PER PERSON BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 15 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM Plated Set Menus Vegetarian Set Menus VEGETARI A N SET M ENU 2/2 F U N C T ION S & E V E N T S 2 018 Isola Poolside Barbeque Buffet Menus Finger Fork Lunch Buffet Bread baskets; two homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: Celeriac and pear velouté, smoked Brie de Meaux croquette • Starter: Heirloom carrot textures, carrot and curry crumble • Intermediate: Nitrous tomato and mozzarella salad with tomato consomme • Main: Carpaccio of cauliflower with coffee jelly • Pre-dessert: Passion fruit crème, mango gel coconut meringue in glass • Dessert: Roasted Strawberry, crème fraîche, pistachio syrup, strawberry cloud, raspberry gel • Cheese selection: South African cheeseboard with pickles and preserves Selection of fine teas and coffee PREMIUM VEGETARIAN SET MENU R1250 PER PERSON GOURMET VEGETARIAN SET MENU Bread baskets; three homemade breads, grissini sticks and lavash served per table with farm butter • Amuse-bouche: nitro poached green tea and lime mousse • Starter: Red cabbage gazpacho, pommery grain mustard ice cream • Intermediate: Black truffle carpaccio with ponzu dressing with wasabi salsa • Main: Vegetarian pot au feu heart of palm marrow bone • Pre-dessert: Apple sorbet with calavados and apple gelée • Dessert: Chocolate fondue • Cheese selection: South African cheeseboard with pickles and preserves Selection of petit fours with fine teas and coffee R1750 PER PERSON BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 16 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM ISOLA POOL SI DE BA R B EQUE 1/2 TO START • Build your own salad station cherry tomatoes, gherkins, capers, Parmesan, olives, cucumber, carrot julienne, croutons, boiled eggs, coriander, basil, Danish feta, peppadews, beef pastrami, diced ham, pickled red onion, babaganough, hummus, harissa, Greek dressing, classic dressing, basil pesto, chilli mayonnaise, buttermilk dressing • Cape Malay butter chicken and pimento screw pasta salad • Egg mayonnaise and paprika salad • Cape gypsy ham and potato salad with chives, Boerenkaas cheese and confit tomato • Broccoli, Danish feta and bacon salad • Traditional South African braai toasts tomato, onion and cheddar • Green bean and burnt onion vinaigrette salad • Quinoa and chicken mayonnaise salad • The ‘Real Greek’ salad OFF THE COALS • Lamb kebabs with hummus and flat breads • Karoo lamb chops with basil pesto and cherry tomatoes • Peri-peri chicken sosaties with lemon herb dipping sauce • Jalapeño and cheddar boerewors • Lemon and herb chicken thighs with burnt shallots • Sticky pork ribs with spring onion and soy dipping sauce • Honey and sesame glazed pork kassler chops • Corn on the cob with coriander, feta and chilli • Baked potatoes with garlic and herb butter • Mushroom, red onion and pepper kebabs • Traditional garlic and herb baguettes DESSERTS • Millionaire Brownies • Caramel verrine • Sticky toffee pudding, pouring cream • Seasonal fruit platter, minted syrup • Local cheeseboard (selection of 4 cheeses, crackers, dried fruit and preserves) ROBBEN ISLAND BBQ/BRAAI MENU R595 PER PERSON FROM R490 PER PERSON WHOLE KAROO LAMB R695 PER PERSON WHOLE FREE-RANGE CHICKENS; LEMON AND HERB/ GARLIC AND PARSLEY OR PERI-PERI R495 PER PERSON WHOLE SUCKLING PORK R590 PER PERSON SIDES • Curry pasta salad • Greek salad • Potato salad • Carrot and pineapple salad • Indian rice salad • Coleslaw • Portuguese rolls • Flat breads • Garlic bread • Roasted baby onions • Roasted baby boilers • Pickled vegetables • Hummus • Pesto • Harissa mayonnaise • Tahini paste • Babbaganoush • Peri peri sauce DESSERT • Millionaire brownies • Caramel verrine • Sticky toffee pudding, pouring cream • Seasonal fruit platter, minted syrup • Local cheeseboard (selection of 4 cheeses, crackers, dried fruit and preserves) SOUTH AFRICAN SPIT BRAAI MENU Isola Poolside Barbeque F U N C T ION S & E V E N T S 2 018 Buffet Menus Finger Fork Lunch Buffet Vegetarian Set Menus Plated Set Menus BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 17 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM TO START • Build your own salad station cherry tomatoes, gherkins, capers, Parmesan, olives, cucumber, carrot julienne, croutons, boiled eggs, coriander, basil, Danish feta, peppadews, beef pastrami, diced ham, pickled red onion, babaganough, hummus, harissa, Greek dressing, classic dressing, basil pesto, chilli mayonnaise, buttermilk dressing • Cape Malay butter chicken and pimento screw pasta salad • Snoek pâté with grissini sticks • Tuna tetaki with nori and jalapeño dressing • Egg mayonnaise and paprika salad • Smoked Norwegian platters with traditional condiments • Cape Gypsy ham and potato salad with chives, Boerenkaas cheese and confit tomato • Broccoli, Danish feta and bacon salad • Prawn salad with pak choi and seafood dressing • Traditional South African braai toasts tomato, onion and cheddar • Green bean and burnt onion vinaigrette salad • Quinoa and chicken mayonnaise salad • The ‘Real Greek’ salad TABLE MOUNTAIN BBQ/BRAAI MENU R1250 PER PERSON Isola Poolside Barbeque F U N C T ION S & E V E N T S 2 018 Buffet Menus Finger Fork Lunch Buffet OFF THE COALS • Lamb kebabs with hummus and flat breads • Karoo lamb chops with basil pesto and cherry tomatoes • Kingklip pipettes with summer salsa and pickled red onion • Peri-peri chicken sosaties with lemon herb dipping sauce • Lemon and herb parsley prawns with basmati rice • West Coast crayfish with lime mayonnaise • Jalapeño and cheddar boerewors • Lemon and herb chicken thighs with burnt shallots • Sticky pork ribs with spring onion and soy dipping sauce • Whole Reef fish with ginger Asian broth • Honey and sesame glazed pork kassler chops • Corn on the cob with coriander, feta and chilli • Baked potatoes with garlic and herb butter • Mushroom, red onion and pepper kebabs • Traditional garlic and herb baguettes DESSERTS • Millionaire brownies • Caramel verrine • Sticky toffee pudding, pouring cream • Seasonal fruit platter, minted syrup • Local cheeseboard (selection of 4 cheeses, crackers, dried fruit and preserves) ISOLA POOL SI DE BA R B EQUE 2/2 Plated Set Menus Vegetarian Set Menus BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | 18 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM STARTERS • Winter salad with buttermilk dressing • Honey grilled chicken with citrus salad • Cobb salad – Parma ham, cos lettuce, boiled eggs, watercress, tomatoes, avocado, chicken and blue cheese dressing • Prawn salad – baby spinach, toasted pine nuts, candied lemon, Boerenkaas cheese, chickpeas and bacon vinaigrette MAIN COURSE • Grilled line fish medallions, roast bell peppers, pak choi, coriander and Moroccan-spiced jus • Peppercorn-crusted short beef ribs with lemon, olives, and radishes • Enchiladas de chile ajo (oaxacan red chilli enchiladas) • Lamb, potato and lentil curry, saffron rice, poppadum’s and sambals • Sweet potato wedges with cream cheese, chives and la peperonata • Fingerling potatoes with fine herbs SWEETS • Cocktail milk tart • Koeksisters • Black forest cake • Malva pudding with crème anglaise • Fresh fruit MENU PRICE IS INCLUSIVE OF 15% VAT BUFFET M ENUS 1/5 CLASSIC BUFFET MENU R550 PER PERSON Isola Poolside Barbeque Buffet Menus F U N C T ION S & E V E N T S 2 018 Finger Fork Lunch Buffet STARTERS • Farmer’s salad with beet vinaigrette • Steamed mussel salad with basil and green chilli Nahm Jim • Sautéed crab with avocado, grapefruit, and herb salad • Guatemalan composed salad (fiambre) • Salata khadra mafruma (basic minced salad) with Lebanese breads MAIN COURSE • Padang style chicken curry (Gulai Ayam) • Baby boilers, Danish feta, tomato confit, calamata olives and watercress • Crispy roast pork belly, garlic and parsley, caramelized apples and calvados jus • Traditional line fish medallions en persillade, braised pak choi, sauce Americaine • Thai coconut fish curry with rice pilaf and traditional sambals • Steamed broccoli with mustard butter, pine nuts and roast peppers SWEETS • Red velvet cake • Religieuse cocktail • Macaroons • Moka baked cheesecake • Chocolate and berry cremeux slices SUPERIOR BUFFET MENU R550 PER PERSON Plated Set Menus Vegetarian Set Menus BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | 19 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM MENU PRICE IS INCLUSIVE OF 15% VAT BUFFET M ENUS 2/5 Buffet Menus F U N C T ION S & E V E N T S 2 018 Isola Poolside Barbeque Finger Fork Lunch Buffet DELUXE BUFFET MENU R550 PER PERSON STARTERS • Puntarelle salad with capers and anchovies • Spicy lamb kebabs with naan breads and curry mayonnaise • Green bean salad with red onion and Parmesan • Classic fatoush salad with spiced Moroccan • Sardines stuffed with bulgur wheat, currants and pistachios MAIN COURSE • Millionaires chicken with charred onion and baby beets • Pan-seared kingklip with lemon caper butter sauce and charred cauliflower • Curried lamb riblets with roast peppers and pickled aubergine • Roast potatoes and Jerusalem artichokes with lemon and sage • Coconut rice with herbs, dates and cashew nuts • Moroccan lamb tagine with carrots, chickpeas, coriander and dried miso SWEETS • Triple chocolate brownie • Caramel éclair • Soft toffee • Passion fruit cheesecake • Lemon meringue tartlets STARTERS • Classic niçoise salad with fresh tuna with lemon dressing • Mango and shrimp salad with shallot dressing • Jerusalem artichoke and Swiss chard tarts • Cucumber and poppy seed salad with black pepper dressing • Char-grilled asparagus with courgettes and halloumi cheese MAIN COURSE • Hake fillets en persillade with carrots edamame, asparagus with coconut and chilli sauce • Chicken mar I muntanya ; chicken with shrimp, mussels, piquillo peppers and chorizo • Sichuan style hot and sour eggplant with egg fried rice • Roast suckling pork rack with blackberries, baby leeks and mustard sauce • Mediterranean roast vegetables with jalapeño dressing • Korean Jjimdak with chicken, noodles, potatoes, carrots, onions SWEETS • Pecan nut pie • Chocolate slice • Banana cupcakes • French apple tart • Peanut butter cook sandwiches STARTERS • ‘Pow wow’ Cajun crawfish salad • Pesto potato salad with mustard seed and leek vinaigrette • New-style Jersey fattoush salad • Grilled Romaine lettuce salad with blue cheese and bacon • Green bean and peach salad MAIN COURSE • Dashi-Braised chicken with root vegetables • Slow-roasted sirloin steaks with herb sauce (bistecca con salsa delle erbe) • Paella with chorizo, chicken, and shrimp (Paella mixta) • Costillas adobadas (Mexican pork spare-ribs) with spicy miso salsa • Indian aloo sang potatoes • Cauliflower with saffron, pepper flakes, plenty of parsley and pasta SWEETS • Glazed lemon tart cocktail • Honey panna cotta and marinated berry fruit • Baked American cheesecake • Finger size carrot cake • Fruit skewer PREMIUM BUFFET MENU R550 PER PERSON GOURMET BUFFET MENU R550 PER PERSON Plated Set Menus Vegetarian Set Menus BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 20 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM BUFFET M ENUS 3/5 Buffet Menus F U N C T ION S & E V E N T S 2 018 Isola Poolside Barbeque Finger Fork Lunch Buffet HALAAL BUFFET MENU 01 R425 PER PERSON THE BEGINNING • Seafood salad • Marinated Greek falad • Beef Frikkadel, garlic yoghurt and corn • Classic capresse salad with basil pesto • Poached prawns, roasted peaches, Brie cheese with light citrus dressing • Traditional pickled fish with apricot jam • Watermelon, feta and mint with honey glaze • Beetroot and apple salad • Waldorf salad BUILD YOUR OWN SALAD • Mixed salad leaves, red onion, tomato, cucumber, pickled onion, feta, pumpkin seeds, cocktail gherkins, peppadew, olives, capers, marinated chickpeas • Wholegrain mustard and honey dressing, classic dressing, balsamic dressing • Soup of the day • Butternut and coconut soup HOT DISH • Smoked haddock and fennel pie • Sticky chicken lollipops with sweet chilli sauce THE MAIN EVENT • Tempura battered hake with tartar sauce • Peri-peri chicken • Chicken and prawn curry with steamed basmati rice • Roasted root vegetables • Honey-glazed sweet potato • Roasted cajun potatoes • Mutton Biryani with traditional onon and tomato salsa • Seafood penne pasta CARVERY • Mustard and pepper crusted beef sirloin • Roast leg of lamb • Whole-roasted chicken • Yorkshire pudding • Beef gravy • Lamb gravy • Honey mustard sauce CONDIMENTS • Pickled mango atchar, tomato and onion salsa, • Poppadums and cucumber riata, toasted coconut • Selection of mustard, mint sauce, creamed horseradish Plated Set Menus Vegetarian Set Menus BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 21 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM BUFFET M ENUS 4/5 Buffet Menus F U N C T ION S & E V E N T S 2 018 Isola Poolside Barbeque Finger Fork Lunch Buffet HALAAL BUFFET MENU 02 R425 PER PERSON THE BEGINNING • Grilled chicken, butternut, feta, pumpkin seeds and citrus dressing • Smoked snoek pâté • Beef frikkadel, garlic yoghurt and corn. • Baby potato salad, baby fennel and spring onion • Grilled veggies, couscous, pistachio nuts and raisin salad • Norwegian salmon gravalax with horseradish cream, capers and cocktail gherkins • House smoked chicken, dried apricot, red onion with a light pepper dew mayo • Poached seafood with confit fennel salad • Marinated Greek salad BUILD YOUR OWN SALAD • Mixed salad leaves, red onion, tomato, cucumber, pickled onion, feta, pumpkin seeds, cocktail gherkins, peppadew, olives, capers, marinated chickpeas • Wholegrain mustard and honey dressing, classic dressing, balsamic dressing • Soup of the day • Truffle leek and potato HOT DISH • Three cheese Arinchini with tomato chutney • Steak and kidney pie THE MAIN EVENT • Seafood hot pot • Chicken and brown mushroom stew with pearl onions with fragrant rice • Honey-roasted root veggies • Grilled corn on the cob • BBQ beef short rib • Pan-seared kingklip with lemon butter cream • Lemon and herb chicken drumsticks • Mediterranean vegetable penne pasta • Rosemary roasted baby potatoes CARVERY • Mustard and pepper crusted beef sirloin • Roast leg of lamb • Whole roasted chicken • Yorkshire pudding • Beef gravy • Lamb gravy • Honey mustard sauce CONDIMENTS • Pickled mango atchar, tomato and onion salsa, • Poppadums and cucumber riata, toasted coconut • Selection of mustard, mint sauce, creamed horseradish Plated Set Menus Vegetarian Set Menus BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 22 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM BUFFET M ENUS 5/5 Buffet Menus F U N C T ION S & E V E N T S 2 018 Isola Poolside Barbeque Finger Fork Lunch Buffet HALAAL BUFFET MENU 03 R425 PER PERSON THE BEGINNING • Mixed bean salad with semi dried tomato • Grilled chicken, spring onion, baby corn, grilled peppers, feta and yoghurt mayo dressing • Traditional pickled fish with apricot jam • Smoked salmon mousse with crackers/lavash • Orzo with crispy macon, toasted pecan nuts, blue cheese and honey- balsamic dressing • House-smoked chicken, avo, strawberry, feta cheese, baby spinach and classic dressing • Baby potatoes with honey mustard dressing • Grilled veggies , raisin and pistachio nut on a couscous salad BUILD YOUR OWN SALAD • Mixed salad leaves, red onion, tomato, cucumber, pickled onion, feta, pumpkin seeds, cocktail gherkins, peppadews, olives, capers, marinated chickpeas • Wholegrain mustard and honey dressing, classic dressing, balsamic dressing • Soup of the day • Roasted tomato and pepper HOT DISH • Crispy fish cakes with tartar sauce • Creany peri-peri chicken livers THE MAIN EVENT • BBQ chicken wings • Grilled hake with thai curry sauce • Roast butternut, sweet potato, sesame seeds with honey glaze • Beef curry with savoury basmati rice • Chicken and prawn penne pasta • Garam masala roasted potatoes • Lamb knuckle stew with pearl onions • Maple roasted root veggies with toasted sesame seeds • Cauliflower and broccoli bake CARVERY • Mustard and pepper crusted beef sirloin • Roast leg of lamb • Whole-roasted chicken • Yorkshire pudding • Madjool date sauce • Lamb gravy • Honey mustard sauce CONDIMENTS • Pickled mango atchar, tomato and onion salsa, • Poppadums and cucumber riata, toasted coconut • Selection of mustard, mint sauce, creamed horseradish Plated Set Menus Vegetarian Set Menus BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 23 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM FINGER FORK LUNCH BUF F ET 1/2 STARTERS • Sous-vide chicken breast en-croute with niçoise garnish • Fried West Coast mussel po’boy, gremolata and curry mayonnaise • Steak ciabatta with hummus, roast red peppers, fresh tomato and rocket • Peruvian butifara – pork belly, red onion, mint, tomato and red anticucho on butter bread • Individual broccoli, bacon and feta salads with sherry vinaigrettes MAIN COURSE • Homemade fish frikkadels with aji amarillo mayonnaise and burnt lemons • Curried beef mince taquitos, matsuhisa salsa and Bulgarian yoghurt • Tandoori chicken thigh skewers with chapatti and cucumber riata • Lemon roasted lamb ribs with braised lamb breast with harissa and mint yoghurt • Sesame crusted braised beef short ribs with spring onion SWEETS • Chocolate mousse cake • Paradiso cake • Cocktail religieuse • Lemon meringue tart CLASSIC FINGER FORK MENU R550 PER PERSON STARTERS • Salt and pepper calamari skewers with miso anticucho sauce • Lemon and lime chicken skewers with Indonesian peanut sauce • Potted avocado and crab with compressed cucumber, chilli and scallion • Crispy Gloucester spot pork belly with soy, chilli and garlic sauce • Mackerel shio-yaki and vegetable salad toasts MAIN COURSE • Hake, onion and lemon and herb croquettes with garlic chilli mayonnaise and jalapeño salsa • General Tso’s chicken winglets with fried halloumi and wasabi sauce • Provençal vegetable pot stickers with tomato textures and cilantro dressing • Pan-seared line fish medallions, radish, asparagus, lemon grass and vanilla velouté • Kushiyaki (beef, chicken and hearts of palm) with sisho chimichurri and anticucho SWEETS • Red velvet cake • Strawberry tart • Pecan tart • Financier SUPERIOR FINGER FORK MENU R550 PER PERSON Buffet Menus Finger Fork Lunch Buffet F U N C T ION S & E V E N T S 2 018 Isola Poolside Barbeque Plated Set Menus Vegetarian Set Menus BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 24 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM FINGER FO R K LUNCH BUF F ET Finger Fork Lunch Buffet F U N C T ION S & E V E N T S 2 018 Buffet Menus Isola Poolside Barbeque FINGER FORK MENU 01 R550 PER PERSON STARTERS • Aubergine, prosciutto, onion and tomato en pissaladiere • Toasted ciabatta with hummus, caponata, rocket and Italian sausage • Coronation Elgin chicken, coriander, aji Amarillo mayonnaise on health rolls • Ploughman’s platters; chicken liver parfait, red onion confit, gherkins, pickled vegetables, cheese and French baguette • Mexican fish wraps with low fat avocado tartar and lemon MAIN COURSE • Sweet chilli pork ribs with black bean sauce • Honey and lavender eisbein panini with sauerkraut and ballpark mayonnaise • Cape Malay spiced chickpea and potato stuffed vetkoek with pickled onion and sambals • Beer braised beef brisket wraps with red cabbage slaw • Homemade chicken, leek and ham pies SWEETS • Mocha baked cheesecake • Chocolate opera • Pecan tart • Fresh berry tart STARTERS • Salt and pepper chicken with jalapeño salsa • Yellowfin tuna tataki with translucent vegetable salad and shallot vinaigrette • Individual chicken Caesar salads en croute • Vegetable tempura skewers with chilli mayo, soy and sesame ponzu • Sticky Shanghai pork sticks with soy, ginger and honey dressing MAIN COURSE • Hake tempura with Asian coleslaw and Thai vinaigrette • Millionaires slow-cooked chicken with mussel and bread sauce • Crispy pork belly ‘siu yuk’, apple and vanilla, scallion and calvados jus • Vegetarian burgers; halloumi, tomato, dried miso, cucumber, Emmanthal • Pappa rellena (pork and beef croquets) served with salsa criolla and pak choi SWEETS • Chocolate profiteroles • Seasonal fruit tart • Cupcake • Chocolate truffle STARTERS • Brandade of salt cod with roasted pepper and French beans • Prosciutto wrapped chicken and leek terrine with piccalilli and mini brioche buns • Maine prawn and calamari salad on new-style England bread • Pan Bagnat – tuna and provençal vegetable rolls • Tex Mex BBQ flat iron steak wraps with fire salsa and onion textures MAIN COURSE • Panko-crusted Kessler chops with sweet- sour honey and wholegrain mustard • Meatball madness – Italian meatballs with homemade spicy tomato and basil • Crispy grit cakes with prego sauce, caponata and crispy basil • Braised beef short rib, pancetta and pearl onions, red wine jus • The ultimate coronation chicken pies SWEETS • Dulcey lingo • French pâté de fruit • Paradisio cake • Ferrero cupcake FINGER FORK MENU 02 R550 PER PERSON FINGER FORK MENU 03 R550 PER PERSON Plated Set Menus Vegetarian Set Menus BR E A K FA ST A N D BRU N C H LU N C H A N D DI N N E R I N F O C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 25 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM Halaal Canapé Menu Selector LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD Bowl Food Selector Dry/Quick Snacks CANAPÉ MENU SEL ECTOR 1/2 Choice of four Items R250 per person Choice of five Items R285 per Person Choice of six Items R340 per person Choice of eight Items R380 per person Choice of ten Items R450 per person Choice of twelve Items R580 per person VEGETARIAN SELECTION Truffle goats cheese parfait en croute with strawberry Pan con tomato: tomato, bruschetta, basil and garlic Blue cheese and tomato three ways vol au vent; smoked, macerated and fondue Smoked tofu with white miso, tomato and basil Pumpkin with a twist spicy sisho salsa Provençal ratatouille pot stickers with pistou sauce Pickled cucumber and daikon maki rolls Porcini mousse, butternut and citrus Vegetable crudités tempura with spicy jalapeño mayo TWO PIECES ARE PREPARED PER ITEM CHOSEN (i.e. if you choose five items – ten bites of food will be prepared per person) MEAT SELECTION Confit lamb neck, cauliflower, confit tomato and red anticucho Seared cumin lamb loin, garlic nugget, zucchini tempura, tomato flower Braised shin of veal, pea purée and Spanish chorizo Seared chalmar beef fillet, shallot essence, salsa de ricotta, fried onion Confit pork belly with spicy salsa and avocado purée Thai beef skewers with garlic, chilli and soy vinaigrette Seared sirloin lollipops with spicy miso and salt and pepper garlic Braised lamb shank and mint roulade, tomato flower, garlic purée Chalmar beef tataki, garlic chip, spring onion, tosa zu sauce Salt and pepper squid, confit pork belly and aioli FISH SELECTION Yellowtail sashimi, garlic essence, chilli, soy and lime Crispy chips with salmon and spicy miso West Coast mussels with Matsuhisa salsa Almond and citrus tiger prawn gambas, spicy jalapeño dressing Rock shrimp tempura with wasabi mayonnaise and soy Sweet shrimp tartar with caviar Brandade of hake, Marie Rose and shocked fennel Kynsna oysters, ponzu and mint, cucumber spaghetti Fried crab sushi roll with chilli mayo and daikon Yellowfin tuna lollipops with aji amarello mayonnaise F U N C T ION S & E V E N T S 2 018 BR E A K FA ST A N D BRU N C H I N F O DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S Canapé Menu Selector

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 26 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM CANAPÉ MENU SEL ECTOR 2/2 POULTRY AND GAME SELECTION Confit duck leg pâté, caramelized cauliflower, roast erenji, sauce diablo Chicken liver parfait with fig and port chutney on toasted baguette Rabbit ballontine with spiced pumpkin jus and prawn Bbq soy chicken wing lollipop, blue cheese and yoghurt dip Citrus cured duck breast, truffle mayonnaise and spring onion Valley duck tataki with leek, fire wasabi salsa and coriander Spicy quail tempura with red anticucho sauce Buttermilk fried chicken, blue cheese and chilli, popcorn powder Springbok sashimi tempura roll with yuzu miso sauce Chicken ballontine, mushroom duxelle, mushroom crisp and chicken skin TWO PIECES ARE PREPARED PER ITEM CHOSEN (i.e. if you choose five items – ten bites of food will be prepared per person) PLATINUM SELECTION Wagyu beef tataki with pickled Asian root vegetables Foie gras bouidan with hazelnut nut praline Seared Canadian scallops with Japanese vegetable salsa Foie gras terrine with scallop ceviche Sea bass and truffle rolls with miso mayonnaise Miso and foie gras velouté with truffle Foie gras with mustard miso and pumpkin chips Alaskan crab with sumac mayonnaise and truffle Crayfish roulade with Oscietra caviar Wagyu sirloin lollipops with miso and red anticucho F U N C T ION S & E V E N T S 2 018 Choice of four Items R250 per person Choice of five Items R285 per Person Choice of six Items R340 per person Choice of eight Items R380 per person Choice of ten Items R450 per person Choice of twelve Items R580 per person SWEET SELECTION Chocolate truffle Cocktail macaroon Pate de fruit Cocktail profiterole Cocktail straw tart Cocktail lemon tart Cocktail choc cake mousse Cocktail carrot cake Cocktail pear tart Cocktail lemon and chocolate cremeux cake Canapé Menu Selector Halaal Canapé Menu Selector Bowl Food Selector Dry/Quick Snacks LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD BR E A K FA ST A N D BRU N C H I N F O DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 27 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM HALAAL CANA PÉ MENU SEL ECTOR F U N C T ION S & E V E N T S 2 018 Halaal Canapé Menu Selector Bowl Food Selector Dry/Quick Snacks Canapé Menu Selector Mini salmon and cream cheese bagel Macon, tomato, emmental cheese, sweet chili sauce and baby leaves in a mini tortilla wrap Smoked snoek pate on Bellini’s Salmon and cream cheese sandwiches Mini sausage rolls Prawn and cheese spring rolls Traditional chicken samosa Chicken empanadas Mini beef pies Mini pizzas Traditional Cape Malay bollas Koeksisters Macaroons White slice Brownies Chocolate tart Nougat PRICE R 60 R 60 R 60 R 60 R 60 R 60 R 60 R 60 R 60 R 60 R 60 R 55 R 55 R 55 R 55 R 55 R 55 LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD BR E A K FA ST A N D BRU N C H I N F O DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 28 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM BOWL FOOD SEL ECTI ON F U N C T ION S & E V E N T S 2 018 • Thai marinated salmon on a bed of wild rice with a coriander, yoghurt and mint dressing • Seared tuna on an Asian slaw salad with a peanut and tamarind dressing • Ampersand posh prawn cocktail with slivers of cucumber, cherry tomatoes and a touch of lemon juice • Seared tuna niçoise salad with quail eggs and green beans • Poached salmon with dill marinated ribbons of cucumber salad served with a lemon mayonnaise • Thai marinated tiger prawn salad • Smoked trout, baby potato and avocado salad with a horseradish mayonnaise • Rare roasted beef with char grilled artichokes, roasted red pepper and balsamic shallots on a bed of rocket drizzled with truffle oil • Thai style beef with coriander, mint, lime and peanut salad • Fried mustard and rosemary chicken served on a potato, rocket and parsley salad with a sweet mustard dressing • Char-grilled chicken, spinach, avocado, crouton and crispy bacon salad • Smoked chicken, fresh mango, avocado and rocket salad with a mint and yoghurt dressing • Baby mozzarella and plum tomatoes with homemade pesto, a balsamic and olive oil dressing • Rocket, mint and buffalo mozzarella with oven roasted cherry plum tomatoes and oven dried prosciutto • Char-grilled chicken Caesar salad with a homemade dressing • Traditional Caesar salad with a homemade dressing • Super food salad, quinoa, spinach, roasted butternut squash, beetroot, mung beans, COLD BOWL SELECTION R55 PER BOWL alfalfa, mixed cress, pumpkin seeds in a thick French dressing • Asian marinated chicken rice paper roll, with a julienne of red pepper, cucumber, bean sprouts, coriander and mint • Fresh tuna, avocado, carrot, basil and mint wrapped in rice paper rolls served with a sweet spicy dipping sauce • Super food rice paper roll; baby spinach, with a julienne of carrot, fennel, green beans, pea shoots, mung beans and alfalfa sprouts served with sweet dipping sauce • Crispy duck rice paper roll with iceberg, julienne cucumber and spring onion served with hoisin dip • Stir fried chicken with baby bok choy, oyster mushrooms and soy • Mini chicken, mushroom and leek pies • Lamb tagine with a char grilled vegetable couscous • Tiny lamb cutlets with a minted pesto mash and redcurrant sauce • Kashmiri lamb on a saffron and cardamom pilaf • Cannon of lamb with a cassoulet of beans with a sun dried tomato pesto • Slow cooked pork belly with creamy mustard mash, caramelised apples and thyme jus • Baby sausage and colcannon mash with shallot gravy • Baby shepherd’s pies • Scallop, chorizo and potato pie • Thai green chicken curry with sticky rice, chilli and ginger • Thai red prawn curry and sticky coconut rice • Beer battered pollock and chips served with a minted pea purée WARM BOWL SELECTION R75 PER BOWL • Sticky toffee pudding with toffee sauce and clotted cream • Plum trifle verrines • Cranberry and candied orange Eton Mess • Chocolate and hazelnut mousse with lemon crumble and mini marshmallows • English rhubarb and vanilla panna cotta with rhubarb crisp and almond shortbread • Sticky toffee pudding with butter Scotch ice cream • Limoncello curd mousse pistachio biscotti • Chocolate torte squares with chestnut and espresso mascarpone • Autumn fruit crumble anglaise • Tipsy cake with custard DESSERT BOWL SELECTION R55 PER BOWL • Truffle and wild mushroom risotto with shavings of grana padano, truffle oil and cracked black pepper • Mushroom ravioli with butter and sage, topped with deep fried sage and grana padano shavings • Homemade pumpkin ravioli with a sage butter and toasted pine nuts • Risotto of asparagus, broad beans, fresh peas with fresh mint, basil finished off with lemon and grana padano shavings • Hot smoked salmon, pea purée, lobster oil and lemon dressing • Squid and chorizo salad with chick pea salad Halaal Canapé Menu Selector Bowl Food Selector Dry/Quick Snacks Canapé Menu Selector LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD BR E A K FA ST A N D BRU N C H I N F O DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | 29 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM MENU PRICE IS INCLUSIVE OF 15% VAT DRY/QUI CK SNACK S Minimum of 3 varieties to be chosen Minimum of 10 people to be catered from this menu Price and portion quoted is on a per person basis Basil pesto pin-wheels Beef biltong Crispy corn Dried fruit Flavoured pretzels Fruit skewers Homemade wrapped soft toffees Marinated olives Mini savoury muffins Nacho chips and salsa Oatmeal crunchies Parmesan cheese sticks Potato crisps Salted popcorn Salted roasted nuts Spicy crackles Spicy roasted nuts Traditional koeksisters Trail mix Vegetable crudités with blue cheese dip Wasabi peas AMOUNT 3 90g 60g 90g 90g 3 3 90g 3 100g 3 3 90g 90g 90g 95g 90g 2 90g 90g 90g PRICE R 27 R 65 R 25 R 30 R 30 R 35 R 35 R 30 R 28 R 30 R 25 R 25 R 25 R 25 R 40 R 25 R 45 R 25 R 28 R 28 R 28 F U N C T ION S & E V E N T S 2 018 Halaal Canapé Menu Selector Bowl Food Selector Dry/Quick Snacks Canapé Menu Selector LU N C H A N D DI N N E R C A N A P É S A N D B OW L F O OD BR E A K FA ST A N D BRU N C H I N F O DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

30 +27(0 )21 431 5103 | GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM TERMS AND CONDITIONS: MINIMUM NUMBERS APPLY PER VENUE, BEVERAGE CHARGED ON CONSUMPTION. ALL RATES ARE INCLUSIVE OF VAT BUT EXCLUDE 10% SERVICE CHARGE. PRICES ARE VALID UNTIL 30 SEPTEMBER 2018. C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S DAY CONFERENCE PACK AGE 1/4 BRONZE PACKAGE R645 PER PERSON SILVER PACKAGE R695 PER PERSON GOLD PACKAGE R780 PER PERSON PLATINUM PACKAGE R925 PER PERSON FULL DAY CONFERENCE PACKAGES HALF DAY CONFERENCE PACKAGES INCLUDING LUNCH HALF DAY CONFERENCE PACKAGES EXCLUDING LUNCH ALL CONFERENCE PACKAGES INCLUDE THE FOLLOWING: • Arrival and mid-morning or mid- afternoon tea, coffee and choice of assorted refreshments.

• Standing buffet in the banqueting area • Seated two or three course lunch in Reuben’s restaurant • Dedicated Groups and Events account manager • Parking arranged at V&A Waterfront Portswood for all delegates • Venue hire of the chosen venue based on guaranteed minimum attendees • Venue butler at your disposal – applicable in Marina Room and Business Room • Registration table • Still and sparkling mineral water • In-venue Nespresso coffee station – available in Marina Room and Business Room • Selection of sweets • Flip chart and markers • Whiteboard and pens • Conference pens and leather stationary pads • AV-screen and projector – available in Marina Room and Business Room • Complimentary Wi-Fi access F U N C T ION S & E V E N T S 2 018 LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S BRONZE PACKAGE R590 PER PERSON SILVER PACKAGE R640 PER PERSON GOLD PACKAGE R725 PER PERSON PLATINUM PACKAGE R870 PER PERSON BRONZE PACKAGE R350 PER PERSON SILVER PACKAGE R400 PER PERSON GOLD PACKAGE R485 PER PERSON PLATINUM PACKAGE R680 PER PERSON Finger Fork Menu Buffet Menu Breakfast Buffet Enhance Your Break Day Conference Package Reuben’s Lunch Set Menu

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 31 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM DAY CONFERENCE PACK AGE 2/4 BRONZE PACKAGE MENU F U N C T ION S & E V E N T S 2 018 ARRIVAL BREAK OPTIONS – PLEASE PICK ONE • Option 1 – tea and coffee break, pain au chocolate, Bircher muesli, potted fruit salad • Option 2 – tea and coffee break, pain au raisin, Bircher muesli, potted fruit salad • Option 3 – tea and coffee break, apple turnover, Bircher muesli, potted fruit salad • Option 4 – tea and coffee break, custard turnover, Bircher muesli, potted fruit salad • Option 5 – tea and coffee break, cinnamon scroll, Bircher muesli, potted fruit salad BREAK (MORNING) BREAK OPTIONS – PLEASE PICK ONE • Option 1 – tea and coffee break, giant peanut butter biscuits, finger fork sandwiches • Option 2 – tea and coffee break, lemon curd tarts, savoury filled croissants • Option 3 – tea and coffee break, bacon-egg and HP sliders, seasonal fruit platters • Option 4 – tea and coffee break, mixed berry muffins, potato and rosemary flat breads • Option 5 – tea and coffee break, cinnamon puffs, quiche Lorraine BREAK (AFTERNOON) BREAK OPTIONS – PLEASE PICK ONE • Option 1 – tea and coffee, Scottish shortbread, triple decker sandwiches, • Option 2 – tea and coffee, passion fruit tarts, spinach and feta quiche • Option 3 – tea and coffee, country chicken pies, fruit skewers with mint syrup • Option 4 – tea and coffee, mixed berry muffins, assorted baguettes • Option 5 – tea and coffee, beef pastrami and sauerkraut buns, rocky road bars ARRIVAL BREAK OPTIONS – PLEASE PICK ONE • Option 1 – tea and coffee break, mixed berry muffins, vegetable frittata, Bircher muesli, potted fruit salad • Option 2 – tea and coffee break, scones with jam and cream, BLT croissants, Bircher muesli, potted fruit salad • Option 3 – tea and coffee break, maple and pecan Danish, leek and feta quiche, Bircher muesli, potted fruit salad • Option 4 – tea and coffee break, almond croissants, ham and cheese frittata, Bircher muesli, potted fruit salad • Option 5 – tea and coffee break, assorted doughnuts, bacon and egg butter rolls, Bircher muesli, potted fruit salad BREAK (MORNING) BREAK OPTIONS – PLEASE PICK ONE • Option 1 – tea and coffee break, chicken and aji amarillo mayo buns, goat’s cheese and pesto pissaladiere, red velvet finger cake with cream cheese mousse, chocolate profiterole • Option 2 – tea and coffee break, ham cheese and tomato croissants, beef pastrami and mustard wraps, crème brûlée tart, oreo biscuit • Option 3 – tea and coffee break, potato, bacon and rosemary flat bread, BLT buns, filled sandwich meringue, shortbread biscuit • Option 4 – tea and coffee break, spinach, potato and red pepper frittata, triple decker sandwiches, assorted cookies, triple chocolate cake with chocolate mousse • Option 5 – tea and coffee break, Roma egg buttys, red pepper olive and mozzarella pissaladiere, energy bars, cocktail cupcakes BREAK (AFTERNOON) BREAK OPTIONS – PLEASE PICK ONE • Option 1 – tea and coffee, tuna and caper sandwiches, roasted sweet potato sandwich with Rajas salsa, walnut and coffee tart, oreo biscuit • Option 2 – tea and coffee, pimento cheese sandwiches with pickles, pork belly gyros, carrot cupcakes, shortbread fingers • Option 3 – tea and coffee, buttermilk fried chicken buns, tuna Provençal sandwiches, black forest cake, and lemon tart • Option 4 – tea and coffee, ham and pineapple frittata, hummus with vegetable crudité, opera cake, and cocktail apple crumble • Option Five – tea and coffee, pork spedies, Alabama style chicken sandwiches, pavlova meringue, marinated fruit slices SILVER PACKAGE MENU Day Conference Package Finger Fork Menu Buffet Menu Breakfast Buffet Enhance Your Break Reuben’s Lunch Set Menu C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | 32 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM MENU PRICE IS INCLUSIVE OF 15% VAT INCLUSIVE REFRESHMENT BREAKS F U N C T ION S & E V E N T S 2 018 GOLD PACKAGE MENU ARRIVAL BREAK OPTIONS – PLEASE PICK ONE • Option 1 – tea and coffee break, grape schiacciata, beef pastrami baguettes, Boshtok pastries, oat and raisin American style cookies, Bircher muesli, potted fruit salad • Option 2 – tea and coffee break, chicken and bacon sausage rolls, chicken pies with eggplant and mushroom, strawberries and cream muffins, nut and seed energy bars, Bircher muesli, potted fruit salad • Option 3 – tea and coffee break, chicken Caesar wraps, individual smoothie bowls with nuts, cappuccino cupcake, fruit skewers, Bircher muesli, potted fruit salad • Option 4 – tea and coffee break, BLT on ciabatta, chicken satays with Indonesian peanut sauce, triple chocolate brownie, homemade apple slice, Bircher muesli, potted fruit salad • Option 5 – tea and coffee break, chorizo and thyme rolls, baked rolls filled with Spanish breakfast, mini milk tart, white chocolate and passion fruit bar, Bircher muesli, potted fruit salad BREAK (MORNING) BREAK OPTIONS – PLEASE PICK ONE • Option 1 – tea and coffee break, smoked salmon and cream cheese bagels, Classic BLT, ham cheese and tomato croissants, beef pastrami, gherkin and sauerkraut buns, red velvet finger cake, lemon tart, cherry pistachio cake, Paris brest • Option 2 – tea and coffee break, potato, bacon and rosemary flat bread, Roma egg buttys, triple decker sandwiches, ham and pineapple frittatas, goats cheese tomato pesto and mozzarella pissaladiere, crème brûlée tart, oreo biscuit, cocktail religieuse, Rocky road bars • Option 3 – tea and coffee break, chicken truffle and mayo buns, Mexican spiced edamane, Alsatian bacon and onion tart (tart flambé), Acharuli Khachapuri (cheese and egg bread), filled sandwich meringue, shortbread biscuit financier, macaroon, strawberry cocktail tart • Option 4 – tea and coffee break, beef brisket and picadillo-stuffed empanadas, pakora (Indian vegetable fritters), Thai pork satays, spiced beef flatbread (khima chapati), assorted cookies, chocolate cake with chocolate mousse, lemon meringue, seasonal fruit tart • Option 5 – tea and coffee break, baccalà Mantecato (grilled polenta with dried cod mousse), parsley and onion salad en croute, BLT sliders, swiss onion tart, energy bars, cocktail cupcake, chocolate mousse tart, berry tart BREAK (AFTERNOON) BREAK OPTIONS – PLEASE PICK ONE • Option 1 – tea and coffee, Lexington pulled pork buttys, football sandwiches, negima yakitori (chicken and scallion skewers with yakitori sauce), satay udang (shrimp satay), crème brûlée lingo, red velvet cake fingers, lemon tart, sandwich meringue • Option 2 – tea and coffee, parsley and onion salad en croute, ricotta crostini with soppressata, hummus with tahini and toasts, swiss onion tarts, chocolate brownie, apple crumble, French madeleine, chocolate profiteroles • Option 3 – tea and coffee, ham and pineapple frittatas, sweet and sour eggplant toasts, chicken flautas with cotjia and salsa rojas, assorted Venetian sandwiches (tramezzini), DAY CONFER ENCE PACK AGE 3/4 Day Conference Package baked American cheesecake, pannacotta, mango tart, Paris brest • Option 4 – tea and coffee, ricotta and honey on rye, crostini di scampi, falafel sandwiches, buenos aires steak pizza, walnut and coffee tart, black forest cake, strawberry tart and lemon drizzle cake • Option 5 – tea and coffee, cajun fish salad en croute, chimi burgers, Porto Rican roast port en-croute, parkers BBQ fried chicken wings, financier, blueberry tart, pear and chocolate tart, opera slice Finger Fork Menu Buffet Menu Breakfast Buffet Enhance Your Break Reuben’s Lunch Set Menu C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 33 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM DAY CONFER ENCE PACK AGE 4/4 INCLUSIVE REFRESHMENT BREAKS F U N C T ION S & E V E N T S 2 018 PLATINUM PACKAGE MENU ARRIVAL BREAK OPTIONS – PLEASE PICK ONE • Option 1 – tea and coffee break, leek and feta quiche, beef pastrami baguettes, chicken and harissa sausage rolls, Boshtok pastries, oat and raisin American style cookies, chocolate chip muffins, Bircher muesli, potted fruit salad • Option 2 – tea and coffee break, beef and spinach sausage rolls, chicken and bacon empanada with chimichurri, strawberries and cream muffins, nut and seed energy bars, Parisian flan, Bircher muesli, potted fruit salad • Option 3 – tea and coffee break, Kenyan beef mince chapatti, individual pineapple smoothie bowls with berries, spicy chicken baguettes, cappuccino cupcake, seasonal fruit skewers, granola bar, Bircher muesli, potted fruit salad • Option 4 – tea and coffee break, snoek pâté on ciabatta, Marrakesh lamb kebabs with hummus, pickled fish with butter buns with apricot jam , triple chocolate brownie, homemade apple slice, vanilla mousse with granadilla, Bircher muesli, potted fruit salad • Option 5 – tea and coffee break, pesto and chicken bruschetta with emmenthal, tomato and bacon quiche with Parmesan, chicken taquitos with hummus, mini milk tart, white chocolate and passion fruit bar, blueberry and almond muffin, Bircher muesli, potted fruit salad BREAK (MORNING) BREAK OPTIONS – PLEASE PICK ONE • Option 1 – tea and coffee break, shrimp and rosemary crostini, creamy mushroom and mussel tart, marinated sardine crostini with salsa verde and fennel, fondi di carciofi (bacon-wrapped artichokes), polpette (meat croquettes), gamberi al rosmarino (shrimp with pancetta and rosemary), chocolate truffle, cocktail religieuse, carrot cake, crème brûlée, financier, French macaroons • Option 2 – tea and coffee break, empanadas de carne y queso (ham and cheese empanadas), virginia ham and white cheddar croquettes, broccoli rabe cannellini bean and ricotta crostini, smoked salmon with fromage blanc chives and pickled celery, ricotta crostini with black olives, lemon zest, and mint, chocolate brownie, lemon meringue slice, Paris brest, opera slice, raspberry tart, lemon slice • Option 3 – tea and coffee break, shrimp and rosemary crostini, pan con tomato, Persian potato pancakes (kookoo), onion and poppy seed bialys, frittatine di pasta (spaghetti fritters with ham and smoked mozzarella), apple and stilton welsh rarebit bites, French madeleine, baked American cheesecake, crème brûlée lingo, popsicles, strawberry tart, macaroons • Option 4 – tea and coffee break, cavolo nero and prosciutto bruschetta, sweet and sour potted meatballs, arancini veneziani (Venetian rice fritters), toasted pita bread with snoek pate, negima yakitori (chicken and scallion skewers with yakitori sauce), chèvre with herbs olive oil and lemon zest en croute, chocolate truffle, pate de fruit, paradiso cake, chocolate brownie, citrus tart, sandwich meringue • Option 5 – tea and coffee break, artichoke crostini, cippolini onions with hummus and crackers, satay udang (shrimp satay), Malaysian satay ayam, potato dumplings with tamarind chutney, soppressata-tomato, and olive pizza, macaroons, dulce crème brûlée lingo, cake pop, seasonal fruit tart, lemon tart, cocktail religieuse BREAK (AFTERNOON) BREAK OPTIONS – PLEASE PICK ONE • Option 1 – tea and coffee, satay lilit (Balinese tuna satay), greek fried cheese skewers, Algerian crepes, spiced beef flat bread (khima chapatti), japanese style chicken wings (teba no karaage), Chinese barbecued spareribs, chocolate truffle, macaroon, strawberry tart, popsicles, culce tart, financier • Option 2 – tea and coffee, Welsh rarebit toasts, Persian potato pancakes (kookoo), grilled spot prawns with finer lime and basil, goats cheese crostini with fig and olive tapenade, modernist latkes, onion and poppy seed bialys, chocolate mousse cake, macaroon, raspberry tart, bakewell tart, crème brûlée lingo, chocolate peppermint tart • Option 3 – tea and coffee, pepita and cilantro pesto, strawberry focaccia with maple balsamic onions, hortopita (Swiss chard and feta pie) ricotta and roasted pepper frittata, beer cheese soup, smoked salmon blinis with caviar, Madeleine’s, crème brûlée, berry pannacotta, chocolate profiteroles, mini cake pops, rocky road bars • Option 4 – tea and coffee, truffle and cream cheese stuffed celery sticks, Maryland crab cakes, Karoo lamb crumbed with salsa verde, pissalderies, abruzzo style grape focaccia, gamberi rosmarino (shrimp with pancetta and rosemary) American baked cheesecake, cocktail religieuse, financier, carrot cake, strawberry tart, pistachio and cherry cake • Option 5 – tea and coffee, pesto calabrese en-croute, soft shell crab tempura with chilli mayonnaise, lahmacun (flat-bread with lamb and tomatoes), pickled prawn jars, truffle gatsby, commanders palace shrimp and tasso henican, lemon meringue slice, paradiso cake, Rocky road bar, seasonal fruit tart, Ferrero Rocher cake, cocktail religieuse Day Conference Package Finger Fork Menu Buffet Menu Breakfast Buffet Enhance Your Break Reuben’s Lunch Set Menu C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | 34 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM MENU PRICE IS INCLUSIVE OF 15% VAT ENHANCE YOUR B R EA K SEL ECTI ON THE REVIVER BREAK (R25 SURCHARGE PER PERSON) • Spiced giant peanuts • Vegetarian frittata • Savoury frittata • Plain yoghurt • Cape fruit yoghurt • Strawberry yoghurt • Diabetic yoghurt • Bircher muesli • Giant Spanish potato omelet • Cape Malay slangetjies • Pain au chocolat • Pain au raisin • Cinnamon scroll • Assorted muffin • Cereal bars • Maple and pecan Danish • Chocolate twist THE MUNCH AND CRUNCH (R35 SURCHARGE PER PERSON) • Macadamia nuts • Cashew nuts • Anchovy toasts • Fresh blueberries • Fresh strawberries • Fresh gooseberries • Fruit salad • Pickled olives • Salted almonds • Vegetarian quiche • Savoury quiche • Seasonal fruit platter • Dried mango • Dried apple • Dried apricots • Scones • Croissant • Apple Danish • Pain au chocolat • Brioche THE SAVOURY BREAK (R45 SURCHARGE PER PERSON) • Bacon, sausage and egg muffin • Vegetarian croissant • Namibian biltong • Namibian droewors • Namibian chilli bites THE GOURMET BREAK (R60 SURCHARGE PER PERSON) • Meaty croissant • Smoked Scottish salmon platter • Salmon and cream cheese bagels • Triple decker vegetarian sandwiches • Triple decker meaty sandwiches • Vegetarian baguettes • Meaty baguettes • Cheese platter • Oysters; plain • Oysters; dressed • Bacon and egg Turkish bread • Charcuterie board • Protein shakes and smoothies F U N C T ION S & E V E N T S 2 018 Enhance Your Break Day Conference Package Finger Fork Menu Buffet Menu Breakfast Buffet Reuben’s Lunch Set Menu C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | 35 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM MENU PRICE IS INCLUSIVE OF 15% VAT DCP BREA K FA ST BUF F ET F U N C T ION S & E V E N T S 2 018 • Poppy seed bagels with smoked Scottish salmon, tomato, rocket, cream cheese and chives • Fresh Stellenbosch strawberries, Danish feta and mint • Smoked mackerel platters with rocket, caramelized limes, rye crackers and horseradish crème • Granola and yoghurt jars with M&M’s and honey comb • Artisanal seasonal fruit platters • Lebanese flat breads with dip and protein selection - hummus, tahini, babaganoush, pesto, chickpeas, pickled red onion, lettuce, roast peppers, roast chicken, beef pastrami and bresaola • Selection of local yoghurts – Cape fruit, plain, strawberry, pineapple and Bulgarian • Health bread selection with a selection of butters • South African charcuterie with pickles, preserves and croutons • Norwegian salmon gravadlax with horseradish crème cheese and rye crackers • Oak-smoked streaky bacon two ways (normal and extra crispy) • Homemade bone marrow hash browns with pickled chilli • Organic beef sausages with spring onion and thyme • Organic pork bangers with chilli and coriander • Selection of fruit smoothie bowls - berry blaze – coconut – nutty crunch • Baked Boston beans with pork sausage and parsley • Char-grilled beef tomatoes with basil pesto • Balsamic roasted button mushrooms with toasted cumin seeds • Creamy scrambled eggs • Toasts and preserves, Danish pastries selection, jugs of assorted fruit juices, tea and coffee EUROPEAN BREAKFAST BUFFET R550 PER PERSON Breakfast Buffet Enhance Your Break Day Conference Package Finger Fork Menu Buffet Menu Reuben’s Lunch Set Menu C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 36 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM DCP FINGE R F OR K M ENU 1/2 STARTERS • Sous-vide chicken breast en croute with niçoise garnish • Fried West Coast mussel po’boy, gremolata and curry mayonnaise • Steak ciabatta with hummus, roast red peppers, fresh tomato and rocket • Peruvian butifara – pork belly, red onion, mint, tomato and red anticucho on butter bread • Individual broccoli, bacon and feta salads with sherry vinaigrettes MAIN COURSE • Homemade fish frikkadels with aji amarillo mayonnaise and burnt lemons • Curried beef mince taquitos, Matsuhisa salsa and Bulgarian yoghurt • Tandoori chicken thigh skewers with chapatti and cucumber riata • Lemon roasted lamb ribs with braised lamb breast with harissa and mint yoghurt • Sesame crusted braised beef short ribs with spring onion SWEETS • Chocolate mousse cake • Paradiso cake • Cocktail religieuse • Lemon meringue tart FINGER FORK MENU 01 STARTERS • Salt and pepper calamari skewers with miso anticucho sauce • Lemon and lime chicken skewers with Indonesian peanut sauce • Potted avocado and crab with compressed cucumber, chilli and scallion • Crispy Gloucester spot pork belly with soy, chilli and garlic sauce • Mackerel shio-yaki and vegetable salad toasts MAIN COURSE • Hake, onion and lemon and herb croquettes with garlic chilli mayonnaise and jalapeño salsa • General Tso’s chicken winglets with fried halloumi and wasabi sauce • Provençal vegetable pot stickers with tomato textures and cilantro dressing • Pan-seared line fish medallions, radish, asparagus, lemon grass and vanilla velouté • Kushiyaki (beef, chicken and hearts of palm) with sisho chimichurri and anticucho SWEETS • Red velvet cake • Strawberry tart • Pecan tart • Financier FINGER FORK MENU 02 F U N C T ION S & E V E N T S 2 018 Finger Fork Menu Breakfast Buffet Enhance Your Break Day Conference Package Buffet Menu Reuben’s Lunch Set Menu C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 37 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM STARTERS • Aubergine, prosciutto, onion and tomato en pissaladiere • Toasted ciabatta with hummus, caponata, rocket and Italian sausage • Coronation Elgin chicken, coriander, aji amarillo mayonnaise on health rolls • Ploughman’s platters; chicken liver parfait, red onion confit, gherkins, pickled vegetables, cheese and French baguette • Mexican fish wraps with low fat avocado tartar and lemon MAIN COURSE • Sweet chilli pork ribs with black bean sauce • Honey and lavender eisbein panini with sauerkraut and ballpark mayonnaise • Cape Malay spiced chickpea and potato stuffed Vetkoek with pickled onion and Sambals • Beer braised beef brisket wraps with red cabbage slaw • Homemade chicken, leek and ham pies SWEETS • Mocha baked cheesecake • Chocolate opera • Pecan tart • Fresh berry tart FINGER FORK MENU 04 DCP FINGE R F OR K M ENU 2/2 F U N C T ION S & E V E N T S 2 018 STARTERS • Salt and pepper chicken with jalapeño salsa • Yellowfin tuna tataki with translucent vegetable salad and shallot vinaigrette • Individual chicken Caesar salads en croute • Vegetable tempura skewers with chilli mayo, soy and sesame ponzu • Sticky shanghai pork sticks with soy, ginger and honey dressing MAIN COURSE • Hake tempura with Asian coleslaw and Thai vinaigrette • Millionaires slow-cooked chicken with mussel and bread sauce • Crispy pork belly ‘siu yuk’, apple and vanilla, scallion and calvados jus • Vegetarian burgers; halloumi, tomato, dried miso, cucumber, Emmanthal • Pappa rellena (pork and beef croquets) served with salsa criolla and pak choi SWEETS • Chocolate profiteroles • Seasonal fruit tart • Cupcake • Chocolate truffle FINGER FORK MENU 03 STARTERS • Brandade of salt cod with roasted pepper and French beans • Prosciutto wrapped chicken and leek terrine with piccalilli and mini brioche buns • Maine prawn and calamari salad on New-style England bread • Pan Bagnat – tuna and provencal vegetable rolls • Tex Mex BBQ flat iron steak wraps with fire salsa and onion textures MAIN COURSE • Panko crusted Kessler chops with sweet- sour honey and wholegrain mustard • Meatball madness – Italian meatballs with homemade spicy tomato and basil • Crispy grit cakes with prego sauce, caponata and crispy basil • Braised beef short rib, pancetta and pearl onions, red wine jus • The ultimate coronation chicken pies SWEETS • Dulcey lingo • French pâté de fruit • Paradisio cake • Ferrero cupcake FINGER FORK MENU 05 Finger Fork Menu Breakfast Buffet Enhance Your Break Day Conference Package Buffet Menu Reuben’s Lunch Set Menu C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 38 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM F U N C T ION S & E V E N T S 2 018 STARTERS • Winter salad with buttermilk dressing • Honey grilled chicken with citrus salad • Cobb salad – Parma ham, cos lettuce, boiled eggs, watercress, tomatoes, avocado, chicken and blue cheese dressing • Prawn salad – baby spinach, toasted pine nuts, candied lemon, Boerenkaas cheese, chickpeas and bacon vinaigrette MAIN COURSE • Grilled linefish medallions, roast bell peppers, pak choi, coriander and Moroccan spiced jus • Peppercorn-crusted short beef ribs with lemon, olives, and radishes • Enchiladas de chile ajo (oaxacan red chilli enchiladas) • Lamb, potato and lentil curry, saffron rice, poppadum’s and sambals • Sweet potato wedges with cream cheese, chives and la peperonata • Fingerling potatoes with fine herbs SWEETS • Cocktail milk tart • Koeksisters • Black forest cake • Malva pudding with crème anglaise • Fresh fruit BUFFET MENU 01 STARTERS • Farmer’s salad with beet vinaigrette • Steamed mussel salad with basil and green chilli Nahm Jim • Sautéed crab with avocado, grapefruit, and herb salad • Guatemalan composed salad (fiambre) • Salata khadra mafruma (basic minced salad) with Lebanese breads MAIN COURSE • Padang style chicken curry (Gulai Ayam) • Baby boilers, Danish feta, tomato confit, calamata olives and watercress • Crispy roast pork belly, garlic and parsley, caramelized apples and calvados jus • Traditional linefish medallions en persillade, braised pak choi, sauce Americaine • Thai coconut fish curry with rice pilaf and traditional sambals • Steamed broccoli with mustard butter, pine nuts and roast peppers SWEETS • Red velvet cake • Religieuse cocktail • Macaroons • Moka Baked cheesecake • Chocolate and berry cremeux slices BUFFET MENU 02 Finger Fork Menu Buffet Menu THE BUFFET IS ONLY AVAILABLE FOR 20 GUEST OR MORE DCP BUF F ET MENU 1/2 Breakfast Buffet Enhance Your Break Day Conference Package Reuben’s Lunch Set Menu C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 39 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM F U N C T ION S & E V E N T S 2 018 STARTERS • Puntarelle salad with capers and anchovies • Spicy lamb kebabs with naan breads and curry mayonnaise • Green bean salad with red onion and Parmesan • Classic fatoush salad with spiced Moroccan • Sardines stuffed with bulgur wheat, currants and pistachios MAIN COURSE • Millionaires chicken with charred onion and baby beets • Pan-seared kingklip with lemon caper butter sauce and charred cauliflower • Curried lamb riblets with roast peppers and pickled aubergine • Roast potatoes and Jerusalem artichokes with lemon and sage • Coconut rice with herbs, dates and cashew nuts • Moroccan lamb tagine with carrots, chickpeas, coriander and dried miso SWEETS • Triple chocolate brownie • Caramel éclair • Soft toffee • Passion fruit cheesecake • Lemon meringue tartlets BUFFET MENU 03 STARTERS • Classic niçoise salad with fresh tuna with lemon dressing • Mango and shrimp salad with shallot dressing • Jerusalem artichoke and Swiss chard tarts • Cucumber and poppy seed salad with black pepper dressing • Char grilled asparagus with courgettes and halloumi cheese MAIN COURSE • Hake fillets en persillade with carrots edamame, asparagus with coconut and chilli sauce • Chicken mar I muntanya ; chicken with shrimp, mussels, piquillo peppers and chorizo • Sichuan-style hot and sour eggplant with egg fried rice • Roast suckling pork rack with blackberries, baby leeks and mustard sauce • Mediterranean roast vegetables with jalapeño dressing • Korean Jjimdak with chicken, noodles, potatoes, carrots, onions SWEETS • Pecan nut pie • Chocolate slice • Banana cupcakes • French apple tart • Peanut butter cook sandwiches BUFFET MENU 04 Buffet Menu STARTERS • ‘Pow wow’ cajun crawfish salad • Pesto potato salad with mustard seed and leek vinaigrette • New-style Jersey fattoush salad • Grilled Romaine lettuce salad with blue cheese and bacon • Green bean and peach salad MAIN COURSE • Dashi-braised chicken with root vegetables • Slow-roasted sirloin steaks with herb sauce (Bistecca con salsa delle erbe) • Paella with chorizo, chicken, and shrimp (Paella mixta) • Costillas adobadas (Mexican pork spare-ribs) with spicy miso salsa • Indian aloo sang potatoes • Cauliflower with saffron, pepper flakes, plenty of parsley and pasta SWEETS • Glazed lemon tart cocktail • Honey panna cotta and marinated berry fruit • Baked American cheesecake • Finger size carrot cake • Fruit skewer BUFFET MENU 05 THE BUFFET IS ONLY AVAILABLE FOR 20 GUEST OR MORE DCP BUF F ET MENU 2/2 Finger Fork Menu Breakfast Buffet Enhance Your Break Day Conference Package Reuben’s Lunch Set Menu C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 40 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM REUBEN’S LUNCH SET MENU Finger Fork Menu Buffet Menu Please select one option for starter, main and dessert F U N C T ION S & E V E N T S 2 018 Breakfast Buffet Day Conference Package Reuben’s Lunch Set Menu Enhance Your Break STARTERS Beef tartare, ponzu cured cucumber, makataan preserve, spicy ketchup, Rocket pesto, Parmesan, mushroom marmalade Mesclun salad with crunchy cashew and pepitas Baked mascarpone blue cheese cake, tomato chutney Chilli salted squid, lime mayo, nuoc cham, fragrant salad Classic Caesar salad, crisp baguette wafers, grana padano, bottarga Lamb bobotie samosa, coriander curd, carrot royale MAIN COURSE Cured sous vide chicken, roasted prawn, kedgeree rice, aged cheddar bitterballen Butter chicken honey sauce, pineapple and avocado salsa Smoked beetroot risotto, gorgonzola crème, roasted walnut, burnt butter, rainbow beets Linefish of the day, smoked carrot purée, saffron linguini, mussels, squid, smoked fennel velouté, sundried tomato relish Dry-aged beef – 300g Reuben’s BBQ sauce, thick-cut steak chips Signature pork belly, sesame crunch pork ribs, apple-tamarind, sweet potato and banana purée, pancetta crisp, chilli-ginger caramel DESSERTS Granny smith tarte tatin – vanilla panna cotta, apple sorbet, salted caramel, hazelnut sponge Strawberry shortbread – tonka bean brûlée, textures of strawberry, vanilla shortbread, Chantilly Sticky toffee pudding – milk chocolate ice cream, chocolate nest, dulce de leche, candied pecans, whipped coffee ganache Cape Malay koeksister – spiced caramel schmeer, toasted coconut and lime ice cream, cinnamon crumble, semi preserve pineapple Choose a selection of ice cream / sorbet – choc- mint ice cream, vanilla ice cream, strawberry ice cream, milk chocolate ice cream, coconut and lime ice cream, thyme and raspberry sorbet, strawberry sorbet, apple sorbet C A N A P É S A N D B OW L F O OD S DAY C ON F E R E N C E PAC K AGE S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 41 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM Gourmet Wraps and Sandwich Selection DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S Sail Away COLD SELECTION Plum tomato, buffalo mozzarella and basil pesto ciabatta Smoked chicken pita – butter lettuce, tomato, Parmesan, cucumber, roast red pepper, lemon mayonnaise Barbeque pulled pork shoulder, aioli, red onion and corn salsa on soft roll Cape gypsy ham, gherkin, American mustard, pecorino cheese and tomato on mini ciabatta Rare roast beef, gherkin, tomato, onion, wild rocket and mustard mayonnaise on sour dough Vietnamese shrimps on toast, pan con tomato, basil, chilli and scallion Open rare roast beef, sauerkraut, pecorino, onion, tomato and horseradish coleslaw on baguette Roast peppers, aubergine, courgette, tomato, humus and mozzarella cheese on Cape seed loaf Tuna mayonnaise, crispy bacon, red onion and rocket ciabatta Spanish chorizo, chilli, Parmesan, tomato, cucumber, gherkin, Boerenkaas cheddar roll Roast chicken breast, apple, Camembert cheese, mayonnaise and iceberg lettuce on ciabatta Smoked salmon, red onion, tomato, feta, cream cheese, iceberg lettuce on poppy seed bagel Salami, olive, pickled onion, gherkins, Dijon mustard on baguette Open West Coast crayfish and tiger prawns sandwich – Marie Rose, chives, coriander and dill PRICE R 90 R 90 R 90 R 90 R 90 R 90 R 85 R 75 R 80 R 90 R 90 R 115 R 85 R 295 WARM SELECTION Truffle croque-monsieur – gypsy ham, Dijon mustard, truffle cream cheese, German Emmenthal cheese on sour dough Toasted pastrami, sauerkraut, Dijon mayonnaise, gherkin on rye Full English – streaky bacon, pork sausage, egg, tomato, mushroom, chilli, mustard, scallion on sour dough Toasted oak-smoked bacon, gherkin, egg and cheese sandwiches with spicy mayonnaise on ciabatta Chilli beef steak – red onion, gherkin, mozzarella cheese, butter lettuce and apricot curry mayonnaise on mini ciabatta Chalmar beef fillet sandwich, boozy onions, onion purée, rocket, roasted red pepper salsa, confit tomato on ciabatta Club sandwich – avocado, bacon, egg, tomato, cucumber, Parmesan, chicken breast, peppadews and Caesar dressing PRICE R 90 R 90 R 90 R 90 R 95 R 175 R 125 GOURMET WRAPS AND SA NDWI CH SEL ECTI ON F U N C T ION S & E V E N T S 2 018 C A N A P É S A N D B OW L F O OD S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O B E V E R AGE S Morning and Afternoon Tea Table Sushi Making Masterclass

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 42 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM SA I L AWAY YACHT CANAPÉ SELECTION Selection of artisanal breads with flavoured butter selection Tuna paninis with shredded tuna tossed in a lemon dressing with capers, peppadews, Parmesan, parsley and roasted peppers Parma ham baguettes with hummus, harissa, Emmenthal cheese, baby leaves, tomato and cucumber Dipping board with a selection of local dips; snoek pate, guacamole, Romanesco sauce and chunky cottage cheese Antipasti; balsamic cherry tomatoes, marinated Parmesan shards, olives two ways, roast peppers, chicken liver parfait, baby gherkins, pasta salad, marinated artichokes, sliced chorizo sausage Brie de Meaux cheese with roast garlic and toasted almonds Petit fours; bite-sized sweet treats with white chocolate dipped strawberries CLASSIC YACHT MENU R695 PER PERSON Any cold items from canapé selector menu at relevant price per amount of items chosen Selection of artisanal breads with flavoured butter selection Spicy ahi tuna and avocado poke bowls with crispy noodles Potted prawn Caesar salads Curry marinated West Coast mussels Selection of oysters dressed three ways Nobu sushi selection with traditional Japanese condiments Sea bass escabeche Poached Mozambican prawns with garlic aioli and soft tacos petit fours; bite-sized sweet treats with white chocolate dipped strawberries DELUXE YACHT MENU R1250 PER PERSON F U N C T ION S & E V E N T S 2 018 Gourmet Wraps and Sandwich Selection Sail Away ENHANCE YOUR YACHT SELECTION Alaskan crab legs with ponzu dressing R1750/500G Oscietra caviar with blinis and classic garnish R3000/30G International cheese selection with pickles, preserves and biscuits R550 PER PERSON Morning and Afternoon Tea Table Sushi Making Masterclass DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S C A N A P É S A N D B OW L F O OD S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 43 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM MORNING AND A F TER NOON TEA TA B L E SWEET BUFFET Banana cheesecake Chocolate cherry mousse Lemon and coconut éclair Coffee slice Malva cupcake Caramel popcorn brownie Fruit and plain scones, Chantilly cream, strawberry confiture Assorted macaroons Spiced koeksisters Buttermilk panna cotta Peanut cookies O&O chocolate cookies Meringue pillows Biscotti Milk chocolate soft toffee Amaretti cookies French marshmallow knots Nougat Lindt double choc-chip cookies Cannelle Soetkoekies R350 PER PERSON Olive, cheese and parsley mini quiches Chicken pot pies Triple decker mini pastrami club sandwiches Egg mayonnaise vol au vent Spicy Kenyan chapatis Salmon and cream cheese finger sandwiches Cucumber and blue cheese finger sandwiches TEA AND FILTER COFFEE SAVOURY BUFFET Pastrami, Dijon and baby herb leaf cocktail rolls Plum tomato, homemade pickle and mozzarella mini baguettes Curried beef wanton parcels Vegetable spring rolls Chicken and mushroom mini pies Potato, garlic, rosemary and mozzarella tartlets Mushroom, pea and mint mini quiches Sail Away Morning and Afternoon Tea Table F U N C T ION S & E V E N T S 2 018 Gourmet Wraps and Sandwich Selection Sushi Making Masterclass DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S C A N A P É S A N D B OW L F O OD S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O B E V E R AGE S

+27(0 )21 431 5103 | MENU PRICES EXCLUDE BEVERAGES. MENU PRICE IS INCLUSIVE OF 15% VAT. 44 GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM SUSHI MAKI NG MA STER CL A SS Please note that we can do a maximum of five guests per sushi-making class. Technique and history of sushi-making Information booklet containing recipes of signature dishes Tasting of all dishes prepared Wine/soft beverage Sushi rolling mat STANDARD SUSHI MAKING CLASS R795 PER PERSON Technique and history of sushi-making Information booklet containing recipes of signature dishes Sampling of all dishes prepared Wine/soft beverage Sushi rolling mat Nobu apron Bento box VIP SUSHI MAKING CLASS R1250 PER PERSON Sushi Making Masterclass F U N C T ION S & E V E N T S 2 018 Morning and Afternoon Tea Table Sail Away Gourmet Wraps and Sandwich Selection DAY C ON F E R E N C E PAC K AGE S SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S C A N A P É S A N D B OW L F O OD S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O B E V E R AGE S

MENU PRICE IS INCLUSIVE OF 15% VAT. CORKAGE: THE WINE SHOULD BE SPECIAL, SOMETHING THAT IS UNLIKELY TO BE ON OUR WINE LIST. IT MIGHT BE A WINE FROM A BOUTIQUE WINERY OR WINE THAT IS AVAILABLE ONLY AT THE WINERY. OR, THE WINE MIGHT BE ONE THAT HAS BEEN AGING IN YOUR WINE CELLAR. BOTTLE OF WINE - R90 AND BOTTLE OF METHODÉ CAP CLASSIQUE OR CHAMPAGNE - R250 45 +27(0 )21 431 5103 | GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM oneandonlycapetown.com METHODÉ CAP CLASSIQUE ZAR NV Graham Beck Brut, Western Cape 370 2012 Sterhuis Blanc de Blanc, Stellenbosch 390 NV Môreson Pink Brut, Franschhoek 465 CHAMPAGNE ZAR NV Moët & Chandon Brut Imperial, Épernay 1810 NV Moët & Chandon Nectar, Épernay 1960 NV Veuve Clicquot Rosé, Reims 2310 ROSÉ ZAR 2016 Mulderbosch, Stellenbosch 200 2015 Beyerskloof, Stellenbosch 200 SAUVIGNON BLANC South Africa is home to some of the most versatile, complexed and exceptional quality Sauvignon Blanc. With its green and herbaceous flavours, lively crisp acidity and minerality. It pairs beautifully with seafood and great to drink on its own as an aperitif. ZAR 2017 Thelema, Stellenbosch 240 2017 Groote Post, Darling 245 2017 Ataraxia, Walker Bay 295 2017 Iona, Elim 395 CHARDONNAY Chardonnay reflects our terroir the best. It has rich character ranging from lime, lemon, orange and peach to a more creamy and full-bodied version with a touch of wood.

ZAR 2016 Thelema, Stellenbosch 350 2016 Springfield Wild Yeast, Robertson 320 2012 Oneiric, Elgin 640 2015 Hartenberg Eleanor, Stellenbosch 875 Wine List SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S Spirits, Beers, Ciders and Cocktails WIN E L I ST 1/2 CHENIN BLANC The most planted grape in South Africa and the most versatile of them all. It has a distinct zesty character of pear, apricot, pineapple and floral undertones. ZAR 2016 Kleine Zalze, Stellenbosch 245 2016 Morgenhof, Stellenbosch 310 2012 Raats, Stellenbosch 665 2015 Cederberg V Generations, Cederberg 675 WHITE BLENDS ZAR 2016 Buitenverwachting – Buiten Blanc, Constantia 200 2016 Haute Cabriére Chardonnay/Pinot Noir, Franschhoek 290 2015 Mullineux, Swartland 570 CABERNET SAUVIGON / CABERNET FRANC Cabernet Sauvignon is a red grape varietal known for its thick, durable skin and is one of the world’s most widely recognised red wine. The classic pairing is lamb but it goes well with any meat - beef, pork, venison even rabbit. Aromas of blackcurrant, cassis and tobacco. ZAR 2015 Warwick First Lady, Stellenbosch 250 2015 Springfield Wholeberry, Robertson 395 2010 Kleine Zalze, Stellenbosch 670 Other Beverages F U N C T ION S & E V E N T S 2 018 DAY C ON F E R E N C E PAC K AGE S C A N A P É S A N D B OW L F O OD S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O

MENU PRICE IS INCLUSIVE OF 15% VAT. CORKAGE: THE WINE SHOULD BE SPECIAL, SOMETHING THAT IS UNLIKELY TO BE ON OUR WINE LIST. IT MIGHT BE A WINE FROM A BOUTIQUE WINERY OR WINE THAT IS AVAILABLE ONLY AT THE WINERY. OR, THE WINE MIGHT BE ONE THAT HAS BEEN AGING IN YOUR WINE CELLAR. BOTTLE OF WINE - R90 AND BOTTLE OF METHODÉ CAP CLASSIQUE OR CHAMPAGNE - R250 46 +27(0 )21 431 5103 | GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM oneandonlycapetown.com MERLOT The world’s rarest and best wines of the great Bordeaux region are made with Merlot. In South Africa it makes wines that are powerful yet soft, rich red cherries, cedar wood and spicy undertones. ZAR 2015 Longridge, Stellenbosch 305 2012 Vergelegen Reserve, Stellenbosch 560 2015 Meerlust, Stellenbosch 745 PINOT NOIR The benchmark of all things wine and the most difficult grape to grow. It has characteristics of red berries, cherries, farmyard and soft finish. Pairs well with delicate poached salmon, red meats and most cheeses. ZAR 2014 Seven Springs, Overberg 330 2016 Hamilton Russell, Walker Bay 1100 PINOTAGE South Africa’s very own and the most popular amongst locals. Beautiful aromas of dark fruits, mocha, coffee and tobacco.

ZAR 2016 Hidden Valley, Stellenbosch 315 2014 Beeslaar, Stellenbosch 1350 F U N C T ION S & E V E N T S 2 01 6/ 2 017 SHIRAZ Undeniably the best of all our South African reds. The most widely planted and is a favourite of all our winemakers. Stewed prunes, dried fruits, black and white pepper with a richer full bodied finish. ZAR 2015 Brampton, Stellenbosch 230 2014 La Motte, Paarl 435 RED BLENDS ZAR 2014 Warwick Three Cape Ladies, Stellenbosch 475 2015 Boekenhoutskloof Chocolate Block, Paarl 585 2014 Meerlust Rubicon, Stellenbosch 995 2012 Rupert & Rothschild Baron Edmund, Paarl 1100 DESSERT ZAR 2014 Joostenberg, Paarl 360 WIN E L I ST 2/2 Wine List Spirits, Beers, Ciders and Cocktails Other Beverages SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S DAY C ON F E R E N C E PAC K AGE S C A N A P É S A N D B OW L F O OD S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O

MENU PRICE IS INCLUSIVE OF 15% VAT. CORKAGE: THE WINE SHOULD BE SPECIAL, SOMETHING THAT IS UNLIKELY TO BE ON OUR WINE LIST. IT MIGHT BE A WINE FROM A BOUTIQUE WINERY OR WINE THAT IS AVAILABLE ONLY AT THE WINERY. OR, THE WINE MIGHT BE ONE THAT HAS BEEN AGING IN YOUR WINE CELLAR. BOTTLE OF WINE - R90 AND BOTTLE OF METHODÉ CAP CLASSIQUE OR CHAMPAGNE - R250 47 +27(0 )21 431 5103 | GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM oneandonlycapetown.com F U N C T ION S & E V E N T S 2 018 BLENDED SCOTCH WHISKY ZAR Johnnie Walker Red Label 28 J&B Rare 28 Famous Grouse 28 Johnnie Walker Black Label 45 Johnnie Walker Blue Label 270 Chivas Regal 12 yr 60 Bell’s Special Reserve 28 SINGLE MALT SCOTCH WHISKY ZAR Glenmorangie Original 60 Laphroaig 10 yr 70 Talisker 10 yr 78 Glenfiddich 12 yr 65 SOUTH AFRICAN BRANDY ZAR KWV 10 yr 34 Van Ryn’s 15 yr 105 SPIRITS, BEERS, CIDER S A ND COCK TA I L S 1/ 2 Wine List Spirits, Beers, Ciders and Cocktails VODKA ZAR Absolut 34 Ketel 1 40 Grey Goose 45 GIN ZAR Woodstock Gin Wine Base 38 Bombay Sapphire 34 Tanqueray Special Dry 34 Hendrick’s 48 Tanqueray No.10 56 TEQUILA ZAR El Jimador 28 Patrón Silver 74 Avion Reposado 65 Don Julio Reposado 65 RUM ZAR Havana Club Añejo 3 Años 28 Captain Morgan Spiced Gold 28 Captain Morgan Black Label 28 Bacardi Superior White 28 IRISH BLENDED WHISKEY ZAR Jameson 34 Bushmills Black Bush 34 SOUTH AFRICAN WHISKY ZAR Bain’s Cape Single Grain 28 Other Beverages SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S DAY C ON F E R E N C E PAC K AGE S C A N A P É S A N D B OW L F O OD S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O

MENU PRICE IS INCLUSIVE OF 15% VAT. CORKAGE: THE WINE SHOULD BE SPECIAL, SOMETHING THAT IS UNLIKELY TO BE ON OUR WINE LIST. IT MIGHT BE A WINE FROM A BOUTIQUE WINERY OR WINE THAT IS AVAILABLE ONLY AT THE WINERY. OR, THE WINE MIGHT BE ONE THAT HAS BEEN AGING IN YOUR WINE CELLAR. BOTTLE OF WINE - R90 AND BOTTLE OF METHODÉ CAP CLASSIQUE OR CHAMPAGNE - R250 48 +27(0 )21 431 5103 | GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM oneandonlycapetown.com BEERS ZAR Castle Light, Castle Lager, Heinekin, Amstel, Windhoek Lager, Peroni 40 Becks Non-Alcoholic 42 CIDERS ZAR Hunters Dry 40 Savannah Dry 45 COCKTAILS ZAR Cosmopolitan, Margarita, Mojito 90 SPIRITS, BEERS, CIDER S A ND COCK TA I L S 2/ 2 Spirits, Beers, Ciders and Cocktails COGNAC ZAR Rémy Martin VSOP 70 Hennessy VSOP 85 GRAPPA (50ML) ZAR Dalla Cia Pinot Noir/Chard 65 APÉRITIF (50ML) ZAR Pernod 40 Pimms No.1 30 Campari 56 DIGESTIF ZAR Jägermeister 35 VERMOUTH ZAR Martini Bianco, Extra Dry 42 LIQUEURS ZAR Kahlua, Southern Comfort 28 Amarula (50ml) 32 Baileys (50ml), Cointreau 42 Tia Maria 25 Grand Marnier 56 Patrón XO Café 45 Drambuie 36 F U N C T ION S & E V E N T S 2 018 Wine List Other Beverages SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S DAY C ON F E R E N C E PAC K AGE S C A N A P É S A N D B OW L F O OD S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O

MENU PRICE IS INCLUSIVE OF 15% VAT. CORKAGE: THE WINE SHOULD BE SPECIAL, SOMETHING THAT IS UNLIKELY TO BE ON OUR WINE LIST. IT MIGHT BE A WINE FROM A BOUTIQUE WINERY OR WINE THAT IS AVAILABLE ONLY AT THE WINERY. OR, THE WINE MIGHT BE ONE THAT HAS BEEN AGING IN YOUR WINE CELLAR. BOTTLE OF WINE - R90 AND BOTTLE OF METHODÉ CAP CLASSIQUE OR CHAMPAGNE - R250 49 +27(0 )21 431 5103 | GROU P S A N DE V E N T S @ ON E A N D ON LYC A P E T OW N.C OM oneandonlycapetown.com OTHER B EV ER AGES Spirits, Beers, Ciders and Cocktails Other Beverages MINERAL WATER - 750ML ZAR Vivreau Bottled – Still, Sparkling 45 OO by La Vie De Luc – Still, Sparkling 45 Acqua Panna Spring Water – Still 85 San Pellegrino – Sparkling 85 Fruit-flavoured water (2 litre jug) 30 SOFT DRINKS ZAR Coca-Cola, Coca-Cola Light, Lemonade, Soda Water, 30 Tonic Water, Dry Lemon, Ginger Ale Tomato Cocktail, Sprite, Fanta, Coke Zero 35 Appletizer, Grapetizer Red 40 Red Bull, Red Bull Sugar Free 65 JUICES - 2 LITRE (6 GLASSES) ZAR Apple, Cranberry, Grapefruit, Mango, Orange, Peach, Pineapple 100 INNOCENT CLASSICS ZAR Rose Blush, Elderflower Collins 55 NON-ALCOHOLIC SPARKLING WINE ZAR Zari Sparkling 750ml – Red, White 185 F U N C T ION S & E V E N T S 2 018 Wine List SP E C I A L I T Y M E N U ’ S A N D AC T I V I T I E S B E V E R AGE S DAY C ON F E R E N C E PAC K AGE S C A N A P É S A N D B OW L F O OD S LU N C H A N D DI N N E R BR E A K FA ST A N D BRU N C H I N F O