FUNCTIONS & EVENTS 2019 - One&Only Resorts
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FUNCTIONS
& EVENTS
2019
F U NCTIONS & EV EN TS 2019 I N DEX Index I N FO 3 Venue Capacities BR E A K FA ST 4 Plated Breakfast 5-6 Breakfast Buffet 7 Finger Fork Breakfast Buffet LU NCH A N D DI N N ER 8-9 Set Menu Selector 10 - 12 Isola Poolside Barbeques 13 - 15 Buffet Menus 16 - 17 Finger Fork Buffet Menus CA NA PES A N D SAVORY SNACK S 18 Canape Menu Selector 19 Bowl Food Selector 20 Dry / Quick Snacks DAY CON F ER ENCE PACK AGES 21 Conference Packages 22 Enhance Your Break 23 Conference Breakfast Buffet Menu 24 - 25 Conference Finger Fork Buffet Menus 26 Conference Buffet Selection 27 Conference Set Menu Selector SPECI A L I T Y M EN US 28 Sail Away 29 Morning and Afternoon Tea 30 Sushi Making Master Class BEV ER AGES 31 Banquet Beverage Packages
F U NCTIONS & EV EN TS 2019 I N DEX 3
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
DAY C O N F E R E N C E PAC K AG E S
SPECI A LIT Y MEN US
Venue Capacities BEV E R AGE S
VENUE CAPACITIES
(SCHOOLROOM)
SQUARE FEET
(HALF MOON)
BANQUETING
BOARDROOM
CLASSROOM
RECEPTION
U-SHAPED
CABARET
(CINEMA)
THEATRE
FUNCTION ROOM ROUNDS
SQUARE
LENGTH
METERS
HEIGHT
WIDTH
150
120 290
18m 12m (incl. (incl.
BALLROOM (A&B) 2325 216 6m 70 150 120 50 50
59 ft 39 ft dance foyer
floor) and
terrace)
BALLROOM A 1156 108 6m 9m 12m 40 75 35 60 50 35 35
BALLROOM B As Ballroom A
PRE FUNCTION /
- - 5.9m 18m 9m N/A 140 N/A N/A N/A N/A N/A
TERRACE
40
MARINA MEETING
775 72 3m 12m 6m (excl. 60 28 50 40 26 25
ROOM
AV)
BUSINESS CENTRE
- - 2.5m 6.5m 3.8m N/A N/A N/A N/A N/A N/A 12
BOARDROOM
ISOLA - 107 3m 16.5m 6.5m 60 80 42 60 40 25 30
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O M
F U NCTIONS & EV EN TS 2019 I N DEX 4
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Plated Breakfast DAY C O N F E R E N C E PAC K AG E S
Breakfast Buffet SPECI A LIT Y MEN US
Finger Fork Breakfast Buffet BEV E R AGE S
PLATED BREAK FASTS
RISE AND SHINE HEALTHY EASY GOING SOUTH AFRICAN
BREAKFAST BREAKFAST BREAKFAST
R395 PER PERSON R450 PER PERSON R655 PER PERSON
Goliath tomato gazpacho with basil and Breakfast trifle of fat-free plain yoghurt, granola, Cape seed loaf, tomato, prosciutto ham,
garlic croutons berry coulis and honey buffalo mozzarella and basil
Fat-free plain yoghurt with house-roasted Creamy scrambled egg with chives, chicken Rolled pancakes with maple syrup, icing
granola, strawberries and toasted oats sausage, grilled tomato, sautéed mushrooms sugar, mascarpone and seasonal berries
and hash browns
Smoked Scottish salmon, pak choi, Charcuterie and South African cheese
rye crackers, poached egg, radish, lemon Seasonal berries on a roasted nut crumble selection with watermelon preserve - Spanish
and herb cream cheese and vanilla ice-cream chorizo, Parma ham, biltong, camembert,
blue rock, brie and boerenkaas
Warm whole-wheat waffle topped with Toast and preserves, Danish, pastry selection,
fresh fruit, cape honey and crème fraîche assorted fruit juices, filter coffee and tea South African breakfast - streaky bacon,
grilled tomato, field mushrooms, baked beans,
Caramelised pineapple on a roasted nut
hash brown, scrambled eggs, pork sausage,
crumble and coconut ice-cream
boerewors, beurre noisette hollandaise
Toast and preserves, Danish, pastry selection,
Seasonal fruit salad with a passion fruit
assorted fruit juices, filter coffee and tea
coulis, Chantilly cream and granola crumble
Toast and preserves, Danish, pastry selection,
assorted fruit juices, filter coffee and tea
Please note that due to local produce and seasonality,
menus can only be guaranteed one month prior to the
event. Minimum numbers apply per venue. All prices are
quoted in ZAR. Menu price is inclusive of 15% VAT,
but exclude 10% service charge. Prices are valid until
30 September 2019.
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O M
F U NCTIONS & EV EN TS 2019 I N DEX 5
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Plated Breakfast DAY C O N F E R E N C E PAC K AG E S
Breakfast Buffet SPECI A LIT Y MEN US
Finger Fork Breakfast Buffet BEV E R AGE S
BREAK FAST BUFFETS (1/2)
MENU OPTION 1 MENU OPTION 2 HOT BUFFET ITEMS
R400 PER PERSON R550 PER PERSON - Apple and oak smoked streaky bacon
- Bagels filled with Pastrami, cheddar, tomato - Homemade hash browns with chives
CONTINENTAL BUFFET ITEMS
and rocket and chilli
- Bagels filled with Continental ham, cheddar,
- Smoked angel fish and pineapple crostini - Chalmar beef sausages
tomato and rocket
with chives - Traditional pork bangers with
- Wild strawberry soup with crème Chantilly
- Wild strawberry soup with Chantilly crème three mustards
- Assorted bread selection with butters
- Tropical dried fruit compote in a cinnamon, - Spicy Boston baked beans
vanilla and Rooibos syrup - Cereal selection – weetabix, rice crispies,
- Slow-roasted beef tomatoes with basil pesto
coco pops and corn flakes
- Tomato, melon and cannellini bean salad - Smoked paprika potatoes with
with basil and sesame dressing - Tropical dried fruit compote in a cinnamon,
caramelized onion
vanilla and Rooibos syrup
- Cereal selection – weetabix, rice crispies, - Balsamic, thyme and garlic roasted
coco pops and fruit loops - Smoked haddock and pineapple crostini
white mushrooms
with chives
- Selection of house-made muffins - Creamy scrambled eggs with chives
- Seasonal fruit platters with fresh mint syrup
- Pick-and-Go whole fruit bowls with and coriander
seasonal fruits - Selection of Danish pastries and croissants
- Seasonal fruit platters with fresh mint syrup - Biltong scones with a herb cream cheese
Please note that due to local produce and seasonality,
- Selection of fruit smoothies: strawberry, - Assorted cured meat platters with olives, menus can only be guaranteed one month prior to the
passion fruit and Cape fruit pickled onions and gherkins event. Minimum numbers apply per venue. All prices are
quoted in ZAR. Menu price is inclusive of 15% VAT,
- Health bread selection with butters - Selection of fruit smoothies: strawberry, but exclude 10% service charge. Prices are valid until
passion fruit and Cape fruit 30 September 2019.
- Bircher muesli with organic muesli and
maple syrup - Pick-and-Go whole fruit bowls with
seasonal fruits
- Selection of Danish pastries and croissants
- Assorted fruit juices, tea and filter coffee,
- Seasonal local fruit salad marinated in fresh toast and preserves
orange juice
- Assorted fruit juices, tea and filter coffee,
toast and preserves
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O M
F U NCTIONS & EV EN TS 2019 I N DEX 6
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Plated Breakfast DAY C O N F E R E N C E PAC K AG E S
Breakfast Buffets SPECI A LIT Y MEN US
Finger Fork Breakfast Buffet BEV E R AGE S
BREAK FAST BUFFET (2/2)
BREAKFAST BUFFET MENU HOT BUFFET ITEMS
OPTION 3 - Apple and oak-smoked streaky bacon
R650 PER PERSON - Homemade hash browns with chives
and chilli
CONTINENTAL BUFFET ITEMS
- Chalmar beef sausages
- Selection of South African cheeses
with preserves - Traditional pork bangers with
three mustards
- Chacuterie selection with pickled cauliflower
and melba toast - Spicy Boston baked beans
- Selection of yoghurts with nuts - Slow-roasted beef tomatoes with basil pesto
- Health bread selection with butters - Smoked paprika potatoes with
caramelized onion
- Selection of Danish pastries and croissants
- Balsamic, thyme and garlic-roasted
- Selection of fruit Smoothies: strawberry,
white mushrooms
passion fruit and Cape fruit
- Creamy scrambled eggs with chives
- Cereal selection: weetabix, rice crispies,
and coriander
coco pops and fruit loops
- Grilled organic-range Karoo lamb cutlets
- Wild strawberry soup with Chantilly crème
with Lyonnais potatoes
- Pick-and-Go whole fruit bowls with
- Grilled-smoked kippers poached in
seasonal fruits
nutmeg milk
- Norwegian salmon gravadlax with
- Smoked angel fish and pineapple crostini
horseradish crème, capers and
with chives
shaved Parmesan
- Parmesan-crusted slow-roasted
- Assorted fruit juices, tea and filter coffee,
vine tomatoes
toast and preserves
Please note that due to local produce and seasonality,
menus can only be guaranteed one month prior to the
event. Minimum numbers apply per venue. All prices are
quoted in ZAR. Menu price is inclusive of 15% VAT,
but exclude 10% service charge. Prices are valid until
30 September 2019.
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 7
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Plated Breakfast DAY C O N F E R E N C E PAC K AG E S
Breakfast Buffets SPECI A LIT Y MEN US
Finger Fork Breakfast Buffet BEV E R AGE S
FINGER FORK BREAK FAST BUFFET
FINGER FORK BREAKFAST BUFFET FINGER FOOD BREAKFAST BUFFET
MENU OPTION 1 MENU OPTION 2
R495 PER PERSON R550 PER PERSON
- Selection of muffins and Danish pastries COLD BUFFET SELECTION
- Home-smoked chicken, beef pastrami, chorizo with grilled - Selection of muffins and Danish pastries
bruschetta and condiments
- Cheddar scones topped with smoked haddock and cream
- Fruit skewers with mint syrup cheese mousse
- Home-smoked hake with Dijon mustard, Roma tomato - Smoked chicken, pineapple and peppadew crêpe wraps with
and red onion relish en croute cottage cheese
- Vanilla smoothies with honey-roasted granola - Pastrami, dill, cucumber and Dijon mustard bruschetta’s
- Mushroom and bacon croquette - Seasonal fruit and berry skewers with mint syrup
- Scrambled egg and chive filled mini croissant - Baklava spring rolls with rose syrup dipping sauce
- Beef bangers with trio of mustard - Vanilla smoothie shots with honey-roasted granola
- Brioche French toast, maple syrup, mascarpone
- Spring onion and chilli hash brown HOT BUFFET SELECTION
- Assorted fruit juices, teas and filter coffee - Mushroom and bacon croquettes
- Roasted tomato, mozzarella and basil pesto tartlets
- Scrambled egg and chive filled mini croissant
- Mini tortillas with spicy minced beef and fresh coriander
- Pork chipolata’s in chive puff pastry with trio of mustard
- Brioche French toast skewers with maple syrup and mascarpone
- Potato and spring onion samosa with tomato chutney
- Assorted fruit juices, teas and filter coffee
Please note that due to local produce and seasonality, menus can only be guaranteed
one month prior to the event. Minimum numbers apply per venue. All prices are
quoted in ZAR. Menu price is inclusive of 15% VAT, but exclude 10% service
charge. Prices are valid until 30 September 2019.
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 8
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Set Menu Selector
Isola Poolside Barbeque DAY C O N F E R E N C E PAC K AG E S
Buffet Menus SPECI A LIT Y MEN US
Finger Fork Lunch Buffet BEV E R AGE S
SET MENU SELECTOR (1/2)
CREATE YOUR OWN UNIQUE MENU TO FIT YOUR SPECIFIC REQUIREMENTS
Our set selector menus are designed to tailor your own bespoke menu. If you require a choice of two different dishes i.e. for the starter course a
surcharge of R50 will be charged per person.
The base set menu price is R560 per person (includes bread basket,
starter, main and dessert courses served with a selection of fine loose If you require a choice of two different dishes i.e. for the main course a
leaf teas and filter coffee after the meal) surcharge of R70 will be charged per person.
The bread basket includes (two homemade breads, grissini sticks and If you require a choice of 2 different dishes i.e. for the dessert course
lavash, served per table with farm butter) – a surcharge of R50 will be charged per person.
Premium items carry a surcharge per item as set out below Special dietary requests will be catered for separately, and to the
Please select one starter, one main course and one dessert for your menu specified requirements of the guest. Halaal, kosher, vegetarian and
from the courses set out below. gluten-free requests can be arranged in advance.
STARTERS VEGETARIAN STARTERS SOUP STARTERS
- Norwegian salmon tartar, crispy onions, - Wild mushroom risotto, confit pearl onions, - Courgette velouté with croutons and
fine herb salad, cauliflower purée, Parmesan, basil foam, micro greens, truffle oil
bruschetta and jalapeño dressing mushroom and pecan nut salsa
- Chicken velouté with toasted brioche,
- Yellowtail sashimi with ponzu dressing, - Textures of tomato salad, Bocconcini, chopped truffle and bavarois
spring onion, chilli and fresh herbs buffalo mozzarella, basil, olive cheeks, aged
- Wild mushroom soup with chive cream
balsamic
- Duck carpaccio with confit tomato, capers,
- Slow braised oxtail, sugar bean and
Parmesan and truffle vinaigrette - Pickled butternut, field mushroom mousse,
lentil soup
citrus-pine nut and parsley dressing
- Chalmar beef tartar with egg yolk,
- Classic butternut soup with cinnamon
bruschetta, basil pesto, Parmesan gel, baby - Tender stem broccoli and buffalo
croutons
rocket beignet and truffle vinaigrette mozzarella salad with a sherry vinaigrette
- Tom yum soup with shrimp and crisp
- House-smoked salmon trout, confit potato, - Mediterranean salad, mixed herb leaf salad
vegetables
avocado and asparagus velouté with tomato, red onion, peppers, cucumber,
feta and basil infused olive oil croutons - Miso and truffle soup with foie grass
- Scottish langoustine, cauliflower and truffle
- R25 Surcharge
velouté, Oscietra caviar - R120 Surcharge - Tomato textures with aji mayonnaise and
cilantro dressing
- Valley farm duck tataki with ponzu dressing
and wasabi salsa - Gluhwëin poached pear, gorgonzola, Please note that due to local produce and seasonality,
candied walnuts and micro salad menus can only be guaranteed one month prior to the
- Deconstructed prawn cocktail crunch, tiger
event. Minimum numbers apply per venue. All prices are
prawns, Vietnamese shrimps, butter lettuce,
quoted in ZAR. Menu price is inclusive of 15% VAT,
Marie rose, bruschetta wafers and toasted
but exclude 10% service charge. Prices are valid until
sesame
30 September 2019.
- Seared scallops, sweet corn purée, squid ink,
confit pork belly, corn textures
- Foie grass ballotine, hazelnut praline,
caramelized apple, celeriac purée, almond
and maple compote (R120 Surcharge)
- Rabbit, chicken and truffle ravioli, smoked
carrot, rabbit bolognaise
- Seared tuna carpaccio, sesame, sake, wasabi
infused olive oil and micro salad
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 9
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Set Menu Selector
Isola Poolside Barbeque DAY C O N F E R E N C E PAC K AG E S
Buffet Menus SPECI A LIT Y MEN US
Finger Fork Lunch Buffet BEV E R AGE S
SET MENU SELECTOR (2/2)
CREATE YOUR OWN UNIQUE MENU TO FIT YOUR SPECIFIC REQUIREMENTS
MAIN COURSES VEGETARIAN MAIN COURSE DESSERTS
- Karoo lamb loin, confit garlic, pommes - Potato gnocchi, corn succotash, wilted - Lemon slice, mango gel and pineapple
fondant, aubergine caviar, spicy tomato baby spinach, wild mushrooms, pear purée, mousse with caramelized pineapple and
ratatouille, cauliflower purée, olive and yellow baby carrots coconut crumble
caper jus
- Vegetable bobotie, gingered apricots, - Dulce and chocolate tart with a choc mint
- Herb-crusted, slow-roasted Yang rou banana and parsnip purée, Masala crème, ice-cream
Chuan lamb rump, braised lamb neck, brandied sultanas
- Chocolate and lemon cake, pistachio gel,
charred beans, pea purée, pommes fondant,
- Penne with feta, Kalamata olives, baby passion fruit cremeux with yuzu sorbet
anchovy, capers, tomato, basil and lamb jus
spinach, fresh coriander and lemon olive oil
- Crème brûlee with marinated berries and
- Braised lamb shank, ratatouille, roast garlic
- Cape Malay vegetable curry, steamed raspberry cream cheese mousse
purée, jus of forgotten herbs
basmati, coriander, curry condiments and
- Banana malva with caramel ice cream,
- Springbok loin, Parmesan gnocchi, poppadom
pecan honey comb and cocoa crumble
butternut purée, confit baby Leeks, maple
- Asparagus risotto, broad beans, Parmesan
and coffee jus - Caramel pannacotta with a coffee sponge,
foam
roasted nut crumble with vanilla crémeux
- Pan-fried market fish, tender stem broccoli,
- Parmesan sable, goats cheese parfait, new and pear sorbet
wilted baby spinach, cauliflower purée,
season vegetables, truffle vinaigrette,
mussel and saffron velouté - Strawberry fridge cheesecake, raspberry
Parmesan ice-cream
macaroon, cream cheese mousse with berry
- Seared kingklip with variations of crayfish
- Carpaccio of cauliflower, coffee jelly, gel and berry sorbet
and garlic (R75 Surcharge)
marinated chickpeas, onion baja
- Blackened Norwegian salmon, served in a
leek, onion and wild mushroom casserole Please note that due to local produce and seasonality,
menus can only be guaranteed one month prior to the
- Chicken roasted with wheat, shimeji
event. Minimum numbers apply per venue. All prices are
mushrooms, sweet corn and farro ragout,
quoted in ZAR. Menu price is inclusive of 15% VAT,
wild mushroom purée and chicken jus
but exclude 10% service charge. Prices are valid until
- Chalmar beef tenderloin, bone marrow 30 September 2019.
croquettes, roast carrot purée, braised pearl
onions, rabbit bolognaise and Madeira jus
- Pork belly baked in salt with apple gel,
lentil du puy, braised pearl onions, pommes
fondant and jus of thyme.
- Sous vide duck breast with crispy onion,
apple gel, fondant potato, crispy green
beans, choucroute, tomato textures and
thyme jus
- Braised short rib, bone marrow gel, smoked
pommes purée, roast baby carrots, braised
pearl onions and perigourdine jus
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 10
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Set Menu Selector
Isola Poolside Barbeque DAY C O N F E R E N C E PAC K AG E S
Buffet Menus SPECI A LIT Y MEN US
Finger Fork Lunch Buffet BEV E R AGE S
ISOLA POOLSIDE BARBEQUE (1/3)
SOUTH AFRICAN BRAAI/BBQ OFF THE COALS DESSERTS
R560 PER PERSON - Lamb kebabs with hummus and - Peppermint crisp cupcakes
flat breads
- Brandy pudding with Anglaise
TO START
- Karoo lamb chops with basil pesto and
- Koeksisters
- Build your own salad station - Cherry cherry tomatoes
tomatoes, gherkins, capers, Parmesan, - Berry Eton mess
- Peri peri chicken sosaties with lemon herb
olives, cucumber, carrot julienne, croutons,
dipping sauce - Lemon slice
boiled eggs, coriander, basil, Danish feta,
peppadews, beef pastrami, diced ham, - Jalapeño and cheddar boerewors - Melon skewers
pickled red onion, babaganoush, hummus,
harissa, Greek dressing, classic dressing, - Lemon and herb chicken thighs with - Amarula soft toffee
basil pesto, chilli mayonnaise, buttermilk burnt shallots
dressing - Sticky pork ribs with spring onion and soy
dipping sauce Please note that due to local produce and seasonality,
- Cape Malay butter chicken and pimento menus can only be guaranteed one month prior to the
screw pasta salad - Honey and sesame glazed pork event. Minimum numbers apply per venue. All prices are
- Egg mayonnaise and paprika salad Kassler chops quoted in ZAR. Menu price is inclusive of 15% VAT,
but exclude 10% service charge. Prices are valid until
- Cape Gypsy ham and potato salad with - Corn on the cob with coriander, feta
30 September 2019.
chives, boerenkaas cheese and confit tomato and chilli
- Broccoli, Danish feta and bacon salad - Baked potatoes with garlic and herb butter
- Traditional South African braai toasts – - Mushroom, red onion and pepper kebabs
tomato, onion and melted cheddar - Traditional garlic and herb baguettes
- Green bean and burnt onion
vinaigrette salad
- Quinoa and chicken mayonnaise salad
- The ‘Real Greek’ salad
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 11
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Set Menu Selector
Isola Poolside Barbeque DAY C O N F E R E N C E PAC K AG E S
Buffet Menus SPECI A LIT Y MEN US
Finger Fork Lunch Buffet BEV E R AGE S
ISOLA POOLSIDE BARBEQUE (2/3)
FISH BRAAI OFF THE COALS DESSERTS
R650 PER PERSON - Kingklip with rock salt and lemons - Baked cheesecake
- Grilled crayfish tails with lemon herb butter - Caramel popcorn éclair
TO START
- Calamari steaks with peri-peri sauce - Passionfruit pannacotta
- Malay-style pickled fish with brown bread
- Black mushrooms stuffed with sautéed - Death by chocolate cupcakes
- Chunky new-potato salad
shrimps in garlic sauce
- Seasonal fruit skewers
- Tomato, basil and mozzarella salad
- Coal-roasted sweet potato
- Brandy pudding with Anglaise
- Marinated olives and feta
- Grilled vegetables
- Tossed rocket salad and mature Parmesan
- Saffron and pepperdew risotto
cheese salad with home-smoked chicken Please note that due to local produce and seasonality,
- Garlic bread menus can only be guaranteed one month prior to the
- Pickled herring and cucumber platter with
event. Minimum numbers apply per venue. All prices are
creamed blue cheese - Potato and butternut bake with fresh cream
quoted in ZAR. Menu price is inclusive of 15% VAT,
and nutmeg
- Polenta diamonds topped with smoked salmon but exclude 10% service charge. Prices are valid until
and chive cream cheese 30 September 2019.
- Snoek, onion and tomato tartlets
- Seafood pasta salad
- Crispy fried calamari strips with Thai
cocktail sauce
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 12
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Set Menu Selector
Isola Poolside Barbeque DAY C O N F E R E N C E PAC K AG E S
Buffet Menus SPECI A LIT Y MEN US
Finger Fork Lunch Buffet BEV E R AGE S
ISOLA POOLSIDE BARBEQUE (3/3)
TRADITIONAL SPIT BRAAI SIDES DESSERTS
WHOLE KAROO LAMB - Curry pasta salad - Tropical fruit Eton mess
R695 PER PERSON - Greek salad - Malva pudding with Anglaise
WHOLE FREE-RANGE CHICKENS - Potato salad - Lemon slice
With your choice of lemon and herb, garlic - Carrot and pineapple salad - Peppermint crisp cupcakes
and parsley or peri peri marinade
- Indian rice salad - Fudge cake
R495 PER PERSON
- Coleslaw - Seasonal fruit salad
WHOLE SUCKLING PORK
- Portuguese rolls
R590 PER PERSON
- Flat breads Please note that due to local produce and seasonality,
menus can only be guaranteed one month prior to the event.
- Garlic bread
Minimum numbers apply per venue. All prices are quoted
- Roasted baby onions in ZAR. Menu price is inclusive of 15% VAT,
but exclude 10% service charge. Prices are valid until
- Roasted baby boilers 30 September 2019.
- Pickled vegetables
- Hummus
- Pesto
- Harissa mayonnaise
- Tahini paste
- Babaganoush
- Peri peri sauce
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 13
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Set Menu Selector
Isola Poolside Barbeque DAY C O N F E R E N C E PAC K AG E S
Buffet Menus SPECI A LIT Y MEN US
Finger Fork Lunch Buffet BEV E R AGE S
BUFFET MENUS (1/3)
BUFFET MENU OPTION 1 MAIN COURSE DESSERTS
R490 PER PERSON - Hake fillets en persillade with carrots - Caramel popcorn éclairs
edamame, asparagus with coconut and
- Baked cheesecakes
STARTERS chilli sauce
- Black Forrest cupcakes
- Classic Niçoise salad with fresh tuna and - Chicken Mar I Muntanya; chicken with
lemon dressing shrimp, mussels, piquillo peppers and - Seasonal fruit skewers
chorizo
- Mango and shrimp salad with shallot dressing - Berry macaroons
- Sichuan-style hot and sour eggplant with
- Jerusalem artichoke and Swiss chard tarts egg fried rice
Cucumber and poppy seed salad with black
pepper dressing - Roast suckling pork rack with blackberries, Please note that due to local produce and seasonality,
baby leeks and mustard sauce menus can only be guaranteed one month prior to the event.
- Char-grilled asparagus with courgettes and Minimum numbers apply per venue. All prices are quoted
halloumi cheese - Mediterranean roast vegetables with in ZAR. Menu price is inclusive of 15% VAT,
jalapeño dressing but exclude 10% service charge. Prices are valid until
30 September 2019.
- Korean Jjimdak with chicken, noodles,
potatoes, carrots, onions
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 14
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Set Menu Selector
Isola Poolside Barbeque DAY C O N F E R E N C E PAC K AG E S
Buffet Menus SPECI A LIT Y MEN US
Finger Fork Lunch Buffet BEV E R AGE S
BUFFET MENUS (2/3)
BUFFET MENU OPTION 2 MAIN COURSES DESSERTS
R560 PER PERSON - Grilled linefish – lime butter sauce and fresh - Chocolate coffee cupcake
parsley
- Pecan pie with maple cream
COLD STARTERS
- Cape Malay chicken curry – tomato sambal,
- Seasonal fruit skewers
- Artisanal bread display – olive rolls, soft rolls, homemade chutney, poppadoms, raita
ciabatta loaf, grissini sticks, lavash - Peppermint verrine
- Roast potatoes – rosemary and extra virgin
- Pickled baby beetroot salad – quinoa, olive oil - Lindt cookies
hazelnuts, feta, grilled onion, baby spinach
- Steamed basmati rice
- Caprese salad – buffalo mozzarella, tomato,
- Grilled seasonal vegetables – thyme, black Please note that due to local produce and seasonality,
roasted pine nuts, rocket and basil pesto
pepper and butter menus can only be guaranteed one month prior to the event.
- Interactive salad station – cucumber, cherry Minimum numbers apply per venue. All prices are quoted
- Roasted butternut with cinnamon and
tomato, baby herb salad, red onion, peppers, in ZAR. Menu price is inclusive of 15% VAT,
honey
feta cheese, croutons, crispy bacon, black but exclude 10% service charge. Prices are valid until
olives, green olives, Caesar dressing, red wine - Roasted beef sirloin with red wine gravy 30 September 2019.
vinaigrette, olive oil, balsamic vinegar, basil
pesto - Yorkshire puddings
- African bean salad – green beans, sugar - Condiments – English, Dijon and Whole-
beans, black beans, butter beans with grain mustards, creamed horseradish
chakalaka vinaigrette
- Smoked chicken salad – orzo, zucchini,
tomato, mint and capers with Parmesan
shavings and lemon dressing
- Antipasti platter – pastrami, salami, smoked
ham, marinated artichokes, and peppadews
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 15
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Set Menu Selector
Isola Poolside Barbeque DAY C O N F E R E N C E PAC K AG E S
Buffet Menus SPECI A LIT Y MEN US
Finger Fork Lunch Buffet BEV E R AGE S
BUFFET MENUS (3/3)
BUFFET MENU OPTION 3 MAIN COURSE DESSERTS
R655 PER PERSON - Grilled linefish medallions, roast bell - Carrot cupcakes
peppers, pak choi, coriander and Moroccan-
- Triple choc brownies
STARTERS spiced jus
- Fruit salad pots with pouring cream
- Winter salad with buttermilk dressing - Peppercorn-crusted short beef ribs with
lemon, olives, and radishes - Peanut butter cookie sandwiches
- Honey grilled chicken with citrus salad
- Enchiladas de chile ajo (Oaxaca red chilli - Strawberry cheesecake
- Cobb salad – Parma ham, cos lettuce, boiled enchiladas)
eggs, watercress, tomatoes, avocado, chicken
and blue cheese dressing - Lamb, potato and lentil curry, saffron rice,
poppadum and sambals Please note that due to local produce and seasonality,
- Prawn salad – baby spinach, toasted pine menus can only be guaranteed one month prior to the event.
nuts, candied lemon, boerenkaas cheese, - Sweet potato wedges with cream cheese, Minimum numbers apply per venue. All prices are quoted
chickpeas and bacon vinaigrette chives and la peperonata in ZAR. Menu price is inclusive of 15% VAT,
but exclude 10% service charge. Prices are valid until
- Farmer’s salad with beet vinaigrette - Roasted fingerling potatoes with fine herbs
30 September 2019.
and charred onion and baby beets
- Steamed mussel salad with basil and green
chilli nahm jim - Curried lamb riblets with roast peppers and
pickled aubergine
- Sautéed crab with avocado, grapefruit, and
herb salad - Roast potatoes and Jerusalem artichokes
with lemon and sage
- Guatemalan composed salad (fiambre)
- Coconut rice with herbs, dates and
- Salata khadra mafruma (basic minced salad) cashew nuts
served with Lebanese breads
- Moroccan lamb tagine with carrots,
chickpeas, coriander and dried miso
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 16
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Set Menu Selector
Isola Poolside Barbeque DAY C O N F E R E N C E PAC K AG E S
Buffet Menus SPECI A LIT Y MEN US
Finger Fork Lunch Buffet BEV E R AGE S
FINGER FORK BUFFET MENUS (1/2)
FINGER FORK BUFFET FINGER FORK BUFFET Please note that due to local produce and seasonality,
MENU OPTION 1 MENU OPTION 2 menus can only be guaranteed one month prior to the
event. Minimum numbers apply per venue. All prices are
R450 PER PERSON R495 PER PERSON
quoted in ZAR. Menu price is inclusive of 15% VAT,
COCKTAIL ROLL AND TARTLET STARTERS but exclude 10% service charge. Prices are valid until
30 September 2019.
- Smoked fish and pear chutney seeded rolls - Salt and pepper calamari skewers with miso
anticucho sauce
- Smoked Pastrami and buttered leek quiche
- Lemon and lime chicken skewers with
SALADS Indonesian peanut sauce
- Build your own salad station – a selection of - Potted avocado and crab with compressed
fresh salad greens, topping and dressings cucumber, chilli and scallion
- Roast beetroot and whipped brie cheese salad - Crispy Gloucester spot pork belly with soy,
- Panzanella with mozzarella and herb salad chilli and garlic sauce
- Mackerel shio-yaki and vegetable salad
HOT MAINS
toasts
- Asian-style beef curry with burnt onion
basmati rice
HOT MAINS
- Hake, onion and lemon and herb croquettes
- Lamb koftas with tomato smoor
with garlic - chilli mayonnaise and jalapeño
- Teriyaki glazed chicken leg and deboned salsa
thighs
- General Tso’s chicken winglets with fried
- Mini crumbed chicken burgers with sweet halloumi and wasabi sauce
chilli mayo and fries
- Provencial vegetable pot stickers with
SWEETS tomato textures and cilantro dressing
- Key lime pies - Pan-seared linefish medallions, radish,
asparagus, lemon grass and vanilla velouté
- Seasonal fruit salad pots
- Kushiyaki (Beef, chicken and heart of palm)
- Red velvet cake with shiso chimichurri and anticucho
- Strawberry tart
SWEETS
- Red velvet cake
- Strawberry tart
- Pecan tart
- Financier cake
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 17
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Set Menu Selector
Isola Poolside Barbeque DAY C O N F E R E N C E PAC K AG E S
Buffet Menus SPECI A LIT Y MEN US
Finger Fork Lunch Buffet BEV E R AGE S
FINGER FORK BUFFET MENUS (2/2)
FINGER FORK BUFFET FINGER FORK BUFFET
Please note that due to local produce and seasonality,
MENU OPTION 3 MENU OPTION 4
menus can only be guaranteed one month prior to the
R550 PER PERSON R600 PER PERSON event. Minimum numbers apply per venue. All prices are
quoted in ZAR. Menu price is inclusive of 15% VAT,
STARTERS STARTERS but exclude 10% service charge. Prices are valid until
30 September 2019.
- Sous vide chicken breast en croute with - Toasted ciabatta with hummus, caponata,
Niçoise garnish rocket and Italian sausage
- Fried West Coast mussel Po’boy, gremolata - Coronation Elgin chicken, coriander, aji
and curry mayonnaise Amarillo mayonnaise on health rolls
- Steak ciabatta with hummus, roast red - Mexican fish wraps with low fat avocado
peppers, fresh tomato and rocket tartar and lemon
- Peruvian butifara – Pork belly, red onion, - Brandade of salt cod with roasted pepper
mint, tomato and red anticucho on butter and French beans
bread
- Prawn and calamari salad on new-style
- Individual broccoli, bacon and feta salads English bread
with sherry vinaigrettes
- Pan bagnat – tuna and provencial vegetable
HOT MAINS rolls
- Homemade fish frikkadels with aji Amarillo HOT MAINS
mayonnaise and burnt lemons
- Cape Malay spiced chickpea and potato
- Curried beef mince taquitos, Matsuhisa salsa stuffed vetkoek with pickled onion and
and Bulgarian yoghurt sambals
- Tandoori chicken thigh skewers with chapatti - Braised beef brisket wraps with red cabbage
and cucumber raita slaw
- Lemon-roasted lamb ribs and braised lamb - Meatball madness – Italian meatballs with
breast with harissa and mint yoghurt homemade spicy tomato and basil
- Sesame-crusted braised beef short ribs with - Crispy grit cakes with prego sauce, caponata
spring onion and crispy basil
SWEETS - The ultimate coronation chicken pies
- Chocolate mousse cake SWEETS
- Paradiso cake - Mocha baked cheesecake
- Cocktail religieuse - Chocolate opera cake
- Lemon meringue tart - Pecan tart
- Fresh berry tart
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 18
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Canape Menu Selector DAY C O N F E R E N C E PAC K AG E S
Bowl Food Selector SPECI A LIT Y MEN US
Dry / Quick Snacks BEV E R AGE S
CANAPÉS SELECTION
VEGETARIAN FISH MEAT POULTRY AND GAME
R40 EACH R55 EACH R55 EACH R55 EACH
3 PIECES PER PERSON 3 PIECES PER PERSON 3 PIECES PER PERSON 3 PIECES PER PERSON
- Truffle goats cheese parfait en - Yellowtail sashimi, garlic - Chalmar beef tartar toasts, hen - Confit duck leg paté,
croute with strawberry essence, chilli, soy and lime egg yolk jam, coriander, melba caramelized cauliflower, roast
toast eryngii, sauce diablo
- Pan con tomato – tomato, - Smoked angel fish, pea and
bruschetta, basil and garlic Parmesan ragout, lemon jam - Seared cumin lamb loin, garlic - Chicken liver parfait with fig
nugget, zucchini tempura, and port chutney on toasted
- Blue cheese and tomato three - West Coast mussels with spicy
tomato flower baguette
ways, vol au vent – smoked, Asian salsa
macerated and fondue - Braised shin of veal, pea purée - Potted rabbit, red onion jam,
- Almond and citrus tiger prawn
and Spanish chorizo crispy onion en croute
- Smoked tofu with white miso, gambas, spicy jalapeño dressing
tomato and basil - Seared Chalmar beef fillet, - BBQ soy chicken wing lollipop,
- Rock shrimp tempura with
shallot essence, salsa de ricotta, blue cheese and yoghurt dip
- Pickled mushroom, onion, wasabi mayonnaise and soy
fried onion
garlic and macerated tomato - Citrus-cured duck breast, truffle
- West Coast mussels a la chalaca,
toasts - Confit pork belly with spicy mayonnaise and spring onion
served in the shell
salsa and avocado purée
- Provencial ratatouille pot - Valley duck tataki with leek, fire
- Brandade of hake, Marie Rose
stickers with pesto sauce - Thai beef skewers with garlic, wasabi salsa and coriander
and shocked fennel
chilli and soy vinaigrette
- Tomato gazpacho shooters with - Spicy quail tempura with red
- Knysna oysters, salsa de ricotta,
fire salsa and basil - Beef fillet, rolled in acacia anticucho sauce
cucumber spaghetti
honey and crushed salted
- Blue cheese croutes with quince - Buttermilk fried chicken, blue
- Seared loin of tuna, shallot nuac peanuts
and red onion confit cheese and chilli, popcorn
chum vinaigrette
- Braised lamb shank and mint powder
- Vegetable crudité tempura with
- Picked potato, salmon aioli, roulade, tomato flower, garlic
spicy jalapeño mayo - Springbok schnitzel, micro
French beans and garlic chips purée
caponata en croute and
- Chalmar beef tataki, garlic spring onion
chip, spring onion, tosa – zu
- Chicken ballontine, mushroom
sauce
duxelle, mushroom crisp and
- Salt and pepper squid, confit chicken skin
pork belly and aioli
Please note that due to local produce and seasonality, menus can only be guaranteed one
month prior to the event. Minimum numbers apply per venue. All prices are quoted in ZAR.
Menu price is inclusive of 15% VAT, but exclude 10% service charge. Prices are valid
until 30 September 2019.
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 19
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Canape Menu Selector DAY C O N F E R E N C E PAC K AG E S
Bowl Food Selector SPECI A LIT Y MEN US
Dry / Quick Snacks BEV E R AGE S
BOWL FOOD SELECTOR
COLD SELECTION HOT SELECTION
R65 EACH R85 EACH
- Fried mustard and rosemary chicken served on a potato, rocket and - Thai green chicken curry with sticky rice, chilli and ginger
parsley salad with a sweet mustard dressing
- Thai red prawn curry and sticky coconut rice
- Char-grilled chicken, spinach, avocado, crouton and crispy bacon salad
- Beer battered Pollock and chips served with a minted pea purée
- Smoked chicken, fresh mango, avocado and rocket salad with a mint and
- Truffle and wild mushroom risotto with shavings of Grana Padano,
yoghurt dressing
truffle oil and cracked black pepper
- Baby mozzarella and plum tomatoes with homemade pesto and balsamic
- Mushroom ravioli with sage butter, topped with deep fried Grana
and olive oil dressing
Padano shavings
- Rocket, mint and Buffalo mozzarella with oven-roasted cherry plum
- Homemade pumpkin ravioli with sage butter and toasted pine nuts
tomatoes and oven-dried prosciutto
- Slow-cooked pork belly with creamy mustard mash, caramelised
- Char-grilled chicken Caesar salad with homemade dressing
apple and thyme jus
- Traditional Caesar salad with homemade dressing
- Baby sausage and colcannon mash and shallot gravy
- Super food salad, quinoa, spinach, roasted butternut squash, beetroot,
- Baby shepherd’s pies
mung beans, alfalfa, mixed cress, pumpkin seeds, tossed in a creamy
French dressing - Scallop, chorizo and potato pie
- Asian marinated chicken rice paper roll, with a julienne of red pepper, - Stir-fried chicken with baby bok choy, oyster mushrooms and soy
cucumber, bean sprouts, coriander and mint
- Mini chicken, mushroom and leek pies
- Fresh tuna, avocado, carrot, basil and mint wrapped in rice paper rolls
served with a sweet spicy dipping sauce - Lamb tagine with a char-grilled vegetable couscous
- Super food rice paper roll – baby spinach, with a julienne of carrot, - Tiny lamb cutlets with a minted pesto mash and red currant sauce
fennel, green beans, pea shoots, mung beans, alfalfa sprouts served with - Kashmiri lamb on a saffron and cardamom pilaf
sweet dipping sauce
- Cannon of lamb with a cassoulet of beans and sun-dried tomato pesto
- Crispy duck rice paper roll with iceberg, julienne Thai marinated
salmon on a bed of wild rice with a coriander, yoghurt and mint dressing
- Seared tuna on an Asian slaw salad drizzled with a peanut and SWEET SELECTION
tamarind dressing
R55 EACH - 2 PIECES PER PERSON
- Posh prawn cocktail with slivers of cucumber, cherry tomatoes, drizzled
with lemon juice - Chocolate truffle
- Cocktail macaroon
- Cucumber and spring onion and Hoisin dip - Pâte de fruit
- Petit profiteroles
- Petit straw tart
- Petit lemon tart
Please note that due to local produce and seasonality, menus can only be guaranteed one - Chocolate cake mousse pots
month prior to the event. Minimum numbers apply per venue. All prices are quoted in ZAR. - Petit carrot cake
Menu price is inclusive of 15% VAT, but exclude 10% service charge. Prices are valid - Petit pear tart
until 30 September 2019. - Petit lemon and chocolate cremeux cake
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 20
V E N U E C A PAC I T I E S
B R E A K FA S T
LUNCH A N D DIN NER
C A NA PÉ S A N D BOW L F OODS
Canape Menu Selector DAY C O N F E R E N C E PAC K AG E S
Bowl Food Selector SPECI A LIT Y MEN US
Dry/Quick Snacks BEV E R AGE S
DRY/QUICK SNACKS
ITEM PORTION PRICE
- Basil pesto pin-wheels 3 pieces R30
- Beef biltong 90g R85
- Crispy corn 60g R30
- Dried fruit 90g R45
- Flavoured pretzels 90g R35
- Fruit skewers 3 pieces R40
- Homemade wrapped soft toffees 3 pieces R35
- Marinated olives 90g R40
- Mini savoury muffins 3 pieces R35
- Nacho chips and salsa 100g R35
- Oatmeal crunchies 3 pieces R30
- Parmesan cheese sticks 3 pieces R30
- Potato crisps 90g R25
- Salted popcorn 90g R25
- Salted roasted nuts 90g R45
- Spicy crackles 95g R30
- Spicy roasted nuts 90g R45
- Traditional koeksisters 2 pieces R30
- Trail mix 90g R28
- Vegetable crudities with blue cheese dip 90g R38
- Wasabi peas 90g R35
Please note that due to local produce and seasonality, menus can only be guaranteed one month prior to the event. Minimum numbers apply per venue. All prices are quoted in ZAR.
Menu price is inclusive of 15% VAT, but exclude 10% service charge. Prices are valid until 30 September 2019.
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 21
V E N U E C A PAC I T I E S
B R E A K FA S T
Day Conference Package
LUNCH A N D DIN NER
Enhance Your Break
C A NA PÉ S A N D BOW L F OODS
Breakfast Buffet Menu
Finger Fork Buffet Menu DAY C O N F E R E N C E PAC K AG E S
Buffet Menu SPECI A LIT Y MEN US
Set Menu Selector BEV E R AGE S
DAY CONFERENCE PACK AGES
FULL DAY PACKAGE - R695 PER PERSON
HALF DAY PACKAGE - R600 PER PERSON
ALL CONFERENCE PACKAGES INCLUDE THE FOLLOWING:
Arrival and mid-morning or midafternoon tea, coffee and choice of assorted refreshments | Standing buffet in the banqueting area
Dedicated Groups & 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
ARRIVAL BREAKS
Please note that due to local produce and
- OPTION 1 - Tea and coffee break, mixed berry muffins, vegetable frittata seasonality, menus can only be guaranteed
one month prior to the event. Minimum
- OPTION 2 - Tea and coffee break, scones with cream and jam, BLT croissants
numbers apply per venue. All prices are
- OPTION 3 - Tea and coffee break, maple and pecan Danish, leek and feta quiche quoted in ZAR. Menu price is inclusive of
15% VAT, but exclude 10% service charge.
- OPTION 4 - Tea and coffee break, almond croissants, ham and cheese frittata Prices are valid until 30 September 2019.
- OPTION 5 - Tea and coffee break, assorted doughnuts, Bircher muesli
MID-MORNING BREAKS
- OPTION 1 - Tea and coffee break, leek and feta quiche, beef pastrami baguettes, chicken and harissa sausage rolls
- OPTION 2 - Tea and coffee break, beef and spinach sausage rolls, chicken and bacon empanada with chimichurri
- OPTION 3 - Tea and coffee break, Kenyan beef mince chapatti, individual pineapple smoothie bowls with berries, spicy chicken baguettes
- OPTION 4 - Tea and coffee break, snoek paté on ciabatta, Marrakech lamb kebabs with hummus, pickled fish with butter buns with apricot jam
- OPTION 5 - Tea and coffee break, pesto and chicken bruschetta with Emmenthal, tomato, bacon quiche with Parmesan, chicken taquitos with hummus
MID-AFTERNOON BREAKS
- 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, 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 cotija and salsa roja, assorted Venetian
sandwiches (Tramezzini), 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, lemon drizzle cake
- OPTION 5 - Tea and coffee, cajun fish salad-en-croute, chimichurri burgers, Peurto Rican roast port-en-croute, parkers BBQ fried chicken wings,
financier, blueberry tart, pear and chocolate tart, opera slice
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 22
V E N U E C A PAC I T I E S
B R E A K FA S T
Day Conference Package
LUNCH A N D DIN NER
Enhance Your Break
C A NA PÉ S A N D BOW L F OODS
Breakfast Buffet Menu
Finger Fork Buffet Menu DAY C O N F E R E N C E PAC K AG E S
Buffet Menu SPECI A LIT Y MEN US
Set Menu Selector BEV E R AGE S
ENHANCE YOUR BREAK
LUNCH AND CRUNCH BREAK THE RIVER BREAK THE SAVOURY BREAK
R45 SURCHARGE PER PERSON R35 SURCHARGE PER PERSON R55 SURCHARGE PER PERSON
- Macadamia nuts - Spiced giant peanuts - Bacon, sausage and egg muffin
- Cashew nuts - Vegetarian frittata - Vegetarian croissant
- Anchovy toasts - Savoury frittata - Namibian biltong
- Fresh blueberries - Plain yoghurt - Namibian droëwors
- Fresh strawberries - Cape fruit yoghurt - Namibian chilli bites
- Fresh gooseberries - Strawberry yoghurt
- Fruit salad – individual bowls - Diabetic yoghurt
- Pickled olives - Bircher muesli THE GOURMET BREAK
- Salted almonds - Giant Spanish potato omelette R75 SURCHARGE PER PERSON
- Vegetarian quiche - Cape Malay slangetjies
- Savoury quiche - Pain au chocolat - Meaty croissant
- Seasonal fruit platter - Pain au Raisin - Smoked Scottish salmon platter
- Dried Mango slices - Cinnamon scroll - Salmon and cream cheese bagels
- Dried apple - Assorted muffin - Triple decker vegetarian sandwiches
- Dried apricots - Cereal bars - Triple decker meaty sandwiches
- Scones - Maple and pecan Danish - Vegetarian baguettes
- Croissant - Chocolate twist - Meaty baguettes
- Apple Danish - Cheese platter
- Pain au chocolat - Oysters - plain
- Brioche - Oysters - dressed
Please note that due to local produce and seasonality,
menus can only be guaranteed one month prior to the
event. Minimum numbers apply per venue. All prices are
quoted in ZAR. Menu price is inclusive of 15% VAT,
but exclude 10% service charge. Prices are valid until
30 September 2019.
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 23
V E N U E C A PAC I T I E S
B R E A K FA S T
Day Conference Package
LUNCH A N D DIN NER
Enhance Your Break
C A NA PÉ S A N D BOW L F OODS
Breakfast Buffet Menu
Finger Fork Buffet Menu DAY C O N F E R E N C E PAC K AG E S
Buffet Menu SPECI A LIT Y MEN US
Set Menu Selector BEV E R AGE S
CONFERENCE BREAK FAST BUFFET MENU
CONTINENTAL COLD ITEMS
- Assorted fruit juices, tea and filter coffee, toasts and preserves
- Bagels filled with continental ham, cheddar, tomato and rocket
- Wild strawberry soup with Chantilly crème
- Fresh baked bread selection with Danishes and croissants
- Cereal selection – weetabix, rice crispies, coco pops and corn flakes
- Tropical dried fruit compote in a cinnamon, vanilla and Rooibos syrup
- Smoked haddock and pineapple crostini with chives
- Seasonal fruit platters with fresh mint syrup
- Assorted cured meat platters with olives, pickled onions and gherkins
- Selection of fruit smoothies, strawberry, Cape fruit and passion fruit
- Pick-and-Go whole fruit bowls with seasonal fruits
HOT ITEMS
- Apple and oak-smoked streaky bacon
- Homemade hash browns with chives and chilli
- Chalmar beef sausages
- Traditional pork bangers with three mustards
- Spicy Boston baked beans
- Slow-roasted beef tomatoes with basil pesto
- Smoked paprika potatoes with caramelized onion
- Balsamic, thyme and garlic roasted white mushrooms
- Creamy scrambled eggs with chives and coriander
Please note that due to local produce and seasonality, menus can only be guaranteed one month
prior to the event. Minimum numbers apply per venue. All prices are quoted in ZAR. Menu price is
inclusive of 15% VAT, but exclude 10% service charge. Prices are valid until 30 September 2019.
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 24
V E N U E C A PAC I T I E S
B R E A K FA S T
Day Conference Package
LUNCH A N D DIN NER
Enhance Your Break
C A NA PÉ S A N D BOW L F OODS
Breakfast Buffet Menu
Finger Fork Buffet Menu DAY C O N F E R E N C E PAC K AG E S
Buffet Menu SPECI A LIT Y MEN US
Set Menu Selector BEV E R AGE S
CONFERENCE FINGER FORK MENUS (1/2)
FINGER FORK MENU 1 FINGER FORK MENU 2
COCKTAIL ROLL AND TARTLET STARTERS
- Smoked fish and pear chutney seeded rolls - Salt and pepper calamari skewers with miso anticucho sauce
- Smoked pastrami and buttered leek quiche - Lemon and lime chicken skewers with Indonesian peanut sauce
- Potted avocado and crab with compressed cucumber, chili and scallion
COLD SALADS - Crispy Gloucester spot pork belly with soy, chilli and garlic sauce
- Build your own salad station – a selection of fresh salad greens, - Mackerel shioyaki and vegetable salad toasts
topping and dressings
- Roast beetroot and whipped brie cheese salad
HOT MAINS
- Panzanella with mozzarella and herb salad
- Hake, onion and lemon and herb croquettes with garlic - chilli
mayonnaise and jalapeño salsa
HOT MAINS - General Tso’s chicken winglets with fried halloumi and wasabi sauce
- Asian-style beef curry with burnt onion basmati rice - Provencial vegetable pot stickers with tomato textures and cilantro
dressing
- Lamb koftas with tomato smoor
- Pan-seared linefish medallions, radish, asparagus, lemon grass and
- Teriyaki glazed chicken leg and deboned thighs vanilla velouté
- Mini crumbed chicken burgers with sweet chilli mayo and fries - Kushiyaki (beef, chicken and heart of palm) with shiso chimichurri
and anticucho
SWEETS
- Red velvet cakes SWEETS
- Strawberry tarts - Red velvet cakes
- Key lime pies - Strawberry tarts
- Fresh seasonal fruit salad - Pecan tarts
- Financier cakes
Please note that due to local produce and seasonality, menus can only be guaranteed one
month prior to the event. Minimum numbers apply per venue. All prices are quoted in
ZAR. Menu price is inclusive of 15% VAT, but exclude 10% service charge. Prices are
valid until 30 September 2019.
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 25
V E N U E C A PAC I T I E S
B R E A K FA S T
Day Conference Package
LUNCH A N D DIN NER
Enhance Your Break
C A NA PÉ S A N D BOW L F OODS
Breakfast Buffet Menu
Finger Fork Buffet Menu DAY C O N F E R E N C E PAC K AG E S
Buffet Menu SPECI A LIT Y MEN US
Set Menu Selector BEV E R AGE S
CONFERENCE FINGER FORK MENUS (2/2)
FINGER FORK MENU 3 FINGER FORK MENU 4
STARTERS STARTERS
- Sous vide chicken breast en croute with niçoise garnish - Toasted ciabatta with hummus, caponata, rocket and Italian sausage
- Fried West Coast mussel po’boy, gremolata and curry - Coronation Elgin chicken, coriander, aji amarillo mayonnaise on
mayonnaise health rolls
- Steak ciabatta with hummus, roast red peppers, fresh tomato - Mexican fish wraps with low fat avocado tartar and lemon
and rocket
- Brandade of salt cod with roasted pepper and French beans
- Peruvian butifarra – pork belly, red onion, mint, tomato and
- Prawn and calamari salad on New-style English bread
red anticucho on butter bread
- Pan bagnat - tuna and Provencial vegetable rolls
- Individual broccoli, bacon and feta salads with sherry
vinaigrettes
HOT MAINS
HOT MAINS - Cape Malay spiced chickpea and potato stuffed vetkoek with pickled
onion and sambals
- Homemade fish frikkadels with aji amarillo mayonnaise and
burnt lemon - Braised beef brisket wraps with red cabbage slaw
- Curried beef mince taquitos, Matsuhisa salsa and Bulgarian - Meatball madness – Italian meatballs with homemade spicy tomato
yoghurt and basil
- Tandoori chicken thigh skewers with chapatti and cucumber - Crispy grit cakes with prego sauce, caponata and crispy basil
raita
- The ultimate coronation chicken pies
- Lemon roasted lamb ribs with braised lamb breast with harissa
and mint yoghurt
- Sesame crusted braised beef short ribs with spring onion SWEETS
- Mocha baked cheesecake
SWEETS - Chocolate opera cake
- Chocolate mousse cake - Pecan tart
- Paradiso cake - Fresh berry tart
- Cocktail religieuse
- Lemon meringue tart Please note that due to local produce and seasonality, menus can only be guaranteed one
month prior to the event. Minimum numbers apply per venue. All prices are quoted in
ZAR. Menu price is inclusive of 15% VAT,
but exclude 10% service charge. Prices are valid until
30 September 2019.
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 26
V E N U E C A PAC I T I E S
B R E A K FA S T
Day Conference Package
LUNCH A N D DIN NER
Enhance Your Break
C A NA PÉ S A N D BOW L F OODS
Breakfast Buffet Menu
Finger Fork Buffet Menu DAY C O N F E R E N C E PAC K AG E S
Buffet Menu SPECI A LIT Y MEN US
Set Menu Selector BEV E R AGE S
DAY CONFERENCE BUFFET SELECTION
BUFFET MENU 1 BUFFET MENU 2 BUFFET MENU 3
STARTERS STARTERS STARTERS
- Puntarelle salad with capers and anchovies - Farmer’s salad with beet vinaigrette - Winter salad with buttermilk dressing
- Spicy lamb kebabs with naan breads and - Steamed mussel salad with basil and green - Honey grilled chicken with citrus salad
curry mayonnaise chilli nam jim
- Cobb salad – Parma ham, cos lettuce, boiled
- Green bean salad with red onion and - Guatemalan composed salad (fiambre) eggs, watercress, tomatoes, avocado, chicken
Parmesan and blue cheese dressing
- Salata khadra mafruma (basic minced
- Classic fattoush salad with spiced Moroccan salad) with Lebanese breads - Prawn salad – baby spinach, toasted pine
dressing nuts, candied lemon, boerenkaas cheese,
chickpeas and bacon vinaigrette
MAIN COURSE
MAIN COURSE
- Padang-style chicken curry (gulai ayam) MAIN COURSE
- Millionaires chicken with charred onion and
- Baby boilers, Danish feta, tomato confit, - Grilled linefish medallions, roast bell
baby beets
calamata olives and watercress peppers, pak choi, coriander and Moroccan-
- Pan-seared kingklip with lemon caper butter spiced jus
- Traditional linefish medallions en
sauce and charred cauliflower
persillade, braised pak choi, sauce - Peppercorn-crusted short beef ribs with
- Curried lamb riblets with roast peppers and Americaine lemon, olives, and radishes
pickled aubergine
- Thai coconut fish curry with rice pilaf and - Lamb, potato and lentil curry, saffron rice,
- Roast potatoes and Jerusalem artichokes with and traditional sambals poppadum and sambals
lemon and sage
- Steamed broccoli with mustard butter, pine - Sweet potato wedges with cream cheese,
- Coconut rice with herbs, dates and cashew nuts and roast peppers chives and la peperonata
nuts
- Roasted fingerling potatoes with fresh herbs
SWEETS
SWEETS
- Red velvet cake SWEETS
- Triple chocolate brownies
- Cocktail religieuse - Cocktail milk tart
- Caramel éclairs
- Macaroons - Koeksisters
- Soft toffees
- Mocha baked cheesecake - Malva pudding with crème Anglaise
- Lemon meringue tartlets
- Fresh fruit salad
Please note that due to local produce and seasonality, menus can only be guaranteed one month prior to the event.
Minimum numbers apply per venue. All prices are quoted in ZAR. Menu price is inclusive of 15% VAT,
but exclude 10% service charge. Prices are valid until 30 September 2019.
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MF U NCTIONS & EV EN TS 2019 I N DEX 27
V E N U E C A PAC I T I E S
B R E A K FA S T
Day Conference Package
LUNCH A N D DIN NER
Enhance Your Break
C A NA PÉ S A N D BOW L F OODS
Breakfast Buffet Menu
Finger Fork Buffet Menu DAY C O N F E R E N C E PAC K AG E S
Buffet Menu SPECI A LIT Y MEN US
Set Menu Selector BEV E R AGE S
CREATE YOUR OWN SET MENU
CHOOSE ANY ONE STARTER, MAIN COURSE DESSERT
ONE MAIN AND ONE DESSERT - Pan-fried market fish, tender stem broccoli, - Chocolate and lemon cake, pistachio gel,
wilted baby spinach, cauliflower purée, passionfruit cremeux with yuzu sorbet
STARTERS
mussel and saffron velouté
- Crème brûlée with marinated berries and
- Tender stem broccoli and buffalo mozzarella
- Chicken roasted with wheat, shimeji raspberry cream cheese mousse
salad with a sherry vinaigrette
mushrooms, sweet corn and ragout, wild
- Banana malva with caramel ice cream,
- Mediterranean salad, mixed herb leaf salad mushroom purée and chicken jus
pecan honey comb and cocoa crumble
with tomato, red onion, peppers, cucumber,
feta and basil and olive oil infused croutons - Chalmar beef tenderloin, bone marrow
- Caramel pannacotta with a coffee sponge,
croquettes, roast carrot purée, braised pearl
roasted nut crumble with vanilla cremeux
- Tomato textures with aji mayonnaise and onions and Madeira jus
and pear sorbet
cilantro dressing
- Braised short rib, bone marrow gel, smoked
- Strawberry fridge cheesecake, raspberry
- Norwegian salmon tartar, crispy onions, fine pommes purée, roast baby carrots, braised
macaroon, cream cheese mousse with berry
herb salad, cauliflower purée, bruschetta with pearl onions and perigourdine jus
gel and berry sorbet
jalapeño dressing
- Penne with feta, Kalamata olives, baby
- Yellowtail sashimi with ponzu dressing, spinach, fresh coriander and lemon infused
spring onion, chilli and herbs olive oil Please note that due to local produce and seasonality,
menus can only be guaranteed one month prior to the
- Duck carpaccio with confit tomato, capers, - Cape Malay vegetable curry, steamed
event. Minimum numbers apply per venue. All prices are
Parmesan and truffle vinaigrette basmati, coriander, curry condiments and
quoted in ZAR. Menu price is inclusive of 15% VAT,
poppadum
but exclude 10% service charge. Prices are valid until
- Asparagus risotto, broad beans, Parmesan 30 September 2019.
foam
+ 2 7 ( 0 ) 2 1 4 31 51 0 3 | G R O U P S A N D E V E N T S @ O N E A N D O N L Y C A P E T O W N . C O MYou can also read
