GROUP RESTAURANT MENU MANUAL - Strand Hotel · GROUP RESTAURANT MENU MANUAL ... Great food, Great people, Good fun. 2 CONTENTS ... Wine and Oyster Bar with show kitchen …

GROUP RESTAURANT MENU MANUAL

Validity: October 2015 to 31 December 2016

Whilst validity dates are confirmed, these rates are subject to change at any time without prior notice

unless said event is reserved and paid for in advance. STO - Tour Operator DB&B (dinner supplement

NS 250-00) contracts are guaranteed to 30 November 2016. 10/15

Great food, Great people, Good fun.

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CONTENTS

INTRODUCTION OVERVIEW AND PROCEDURES PAGE

1. Restaurant descriptions 32. Group reservation procedures 4 a) Set menu b) Build your own set menu c) Tour operator driver/guide meal plan3. Exclusive or partially exclusive use of restaurants 44. Seating Capacities 55. Reservations / Consultation 56. Individual (FIT) and Group (GIT) Tailored Arrival Welcome Experience 5 a) FIT and GIT standard welcome experience b) GIT themed welcome experience7. Individual (FIT) and Group (GIT) Restaurant Vouchers 6 a) FIT – DBB Voucher procedures b) FIT – External Guests (B&B Establishments / Gift) Dinner Voucher procedures c) GIT – Dine Around Program procedures

RESTAURANT MENUS

1. Brewer & Butcher Menus 8 a) Light Lunch Menu b) Lunch/Dinner Set Menus c) Beer Garden BBQ/Braai Menus d) Summarized A la Carte Menus – Build your own set menu

2. Farmhouse Deli Menus 17 a) Light Lunch Menu b) Lunch/Dinner Set Menus c) Private Dining Family-Style Menus d) Summarized A la Carte Menus – Build your own set menu e) Breakfast Buffet Menu

3. Ocean Cellar Menus 27 a) Light Lunch Menu b) Lunch/Dinner Set Menus c) Summarized A la Carte Menus – Build your own set menu

4. Welwitschia Lounge, Bar and Terrace Menus 32 a) Morning “Frühschoppen” b) Afternoon “Kaffee Klatsch”

EXCLUSIVE OR PARTIAL EXCLUSIVE USE OF RESTAURANTS

1. Brewer & Butcher 35 a) Minimum Guarantees b) Themed Brewer & Butcher Party Menus

2. Ocean Cellar 39 a) Minimum Guarantees b) Themed Ocean Cellar Party Menus

Validity: October 2015 to 31 December 2016Whilst validity dates are confirmed, these rates are subject to change at any time without prior notice unless said event is reserved and paid for in advance. STO - Tour Operator DB&B (dinner supplement NS 250-00) contracts are guaranteed to 30 November 2016. 10/15

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INTRODUCTION OVERVIEW AND PROCEDURES

1. RESTAURANT DESCRIPTIONS

BREWER & BUTChERMicro-Brewery, Restaurant, Bar, Sea Facing Terrace and Beer-garden with open Boma fire-pits and cozy fireplaces. Restaurant open 7 days a week for Lunch, Dinner and Bar-Snacks – specializing in Namibian, German and other meat dishes and featuring its own craft beer from the Swakopmund Brewing Company on site micro-brewery; an opportunity to experience the actual brewing process. Lunch: 12h00 – 14h30Dinner: 18h00 – 22h00Bar/Snacks: 12h00 – 22h00

BREWER & BUTChER BEER GARDENPart of the Brewer & Butcher is the Beer-garden with its own BBQ kitchen and open Boma fire-pit. This landscaped facility has an uninterrupted view of the Swakop Brewing Company kettles. This facility is available on an exclusive basis for group functions – minimum number 40 and maximum 76 persons. Venue hire N$3,000 for exclusive use. Attached, please find our special private function Namibian BBQ/Braai menus for your selection (Page 12). For non-private groups of less than 40 people, tables may be reserved in this area and food selection can be made from all other B&B menus attached.Lunch: 12h00 – 14h30Dinner: 18h00 – 22h00

FARMhOUSE DELIA Delicatessen Retail Shop, Bistro-style Restaurant and Coffee House with Bakery, Patisserie, Charcuterie, Fromagerie and Sea Facing Terrace. Restaurant open 7 days a week for Breakfast, Lunch, Dinner and all day Cakes, Pastries, Snacks, Sandwiches, Brötchen and Teas/Coffees. Breakfast: 06h00 – 10h00Pastries - Snacks: 10h00 – 21h00 Lunch: 12h00 – 14h30Dinner: 18h00 – 22h00

FARMhOUSE DELI VIP PRIVATE DININGWithin the Farmhouse Deli Restaurant is a private dining room reminiscent of a Namibian Farmhouse Kitchen equipped with its own bespoke Smeg appliances and a dining table for 12 persons. This facility is available for private groups – minimum 8 and maximum 12 persons. Service here is provided by your personal chef who presents the meal on the table family-style in casseroles and on platters and your pre-selected wines and beers are available in the kitchen fridge. Attached, please find these family-style menus for your selection (Page 20).Lunch: 12h00 – 14h30Dinner: 18h00 – 22h00

OCEAN CELLARSpeciality Seafood Restaurant, Wine and Oyster Bar with show kitchen Sushi and Sashimi eat-at counter. This restaurant with its Sea Facing Terrace specializes in all the Ocean has to offer. A vast selection of wines from the cellar is served by glass, carafe or bottle. Restaurant open 7 days a week for Lunch, Dinner and Snacks.Lunch: 12h00 – 14h30Dinner: 18h00 – 22h00Snacks/Sushi/Sashimi: 12h00 – 22h00

WELWITSChIA LOUNGE, BAR & TERRACENamed after the iconic and exclusive to Namibia desert plant this facility is located privately leading of the Reception/Lobby. Consisting of three open plan areas: residential lounge (10 seats) with large fireplace, exclusive cocktail bar and bar lounge (10 seats at counter and 10 in lounge) and its own private sea-facing terrace (12 seats). Welwitschia is accessible to guests 24 hours a day with service from 09h00 to 23h00. It features a menu consisting of cakes, pastries, light meals and a large variety of teas, coffees, hot chocolate and an interesting choice of tea/coffee/chocolate alcoholic hot beverages.Food service: 09h00 – 18h00Beverage service: 09h00 – 23h00


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2. GROUP RESERVATION PROCEDURES

(Group = Set Menus are mandatory for 16 or more persons dining together and are also available for a minimum of 10 persons. A la Carte menus are applicable for groups of less than 16)

All are A la carte restaurants at which groups are welcome, subject to the following procedures allowing us to ensure that the best service and food is delivered.

Table reservations in all restaurants are subject to availability. Early reservations are highly recommended.

For groups wanting to secure tables in one restaurant allowing all guests to dine together it is important that the Hotel is contacted ahead of time (12/24 hours) to secure lunch/dinner reservations desired and finalize menu selection.

As all of our restaurants are furnished in a specific themed manner, it may not be possible to seat groups larger than 8/12 persons at one table. In these instances all efforts will be made to ensure tables reserved are in one area of the restaurant.

a) Set Menu

For groups consisting of 16 or more persons, a set menu must be chosen allowing for pre-preparation and efficient service. Attached please find a selection for you to choose from. These menus are also available for groups smaller than 16 but more than 10 persons.

For all other reservations, fewer than 16 persons, our a la carte menu in each restaurant will be available to choose from upon your arrival at the restaurant.

b) Build Your Own Set Menu

Should you wish to build your own set menu for your group, please feel free to make your choice in advance (12/24 hours) from the attached summarized version of each restaurant’s a la carte lunch / dinner menu. This option is available for groups of 10 or more persons and two choices per course (starter-main-dessert) may be chosen for the entire group to make their final selection from, when arriving for lunch or dinner at the restaurant. Final amount for the group’s dinner will be charged according to individual prices featured on the menus in this manual.

c) Tour Operator Driver/Guide Meal Plan

For Bona Fide Tour Operator employed Drivers/Guides escorting and dining with groups of paying tourists to lunch or dinner the following policy is applicable:a) For 10 to 30 tourists = 1 Driver/Guide will receive the Set Menu or A la Carte Dinner Voucher complimentary.b) For 31 to 60 and above tourists = 2 Drivers/Guides will receive the Set Menu or A la Carte Dinner Voucher

complimentary.The above policy also applies to groups who have chosen the Strand Hotel Dine Around Program as an option (Page 6).

3. EXCLUSIVE OR PARTIAL EXCLUSIVE USE OF RESTAURANT

Planning an exciting themed dinner event for larger residential groups is possible in the Brewer & Butcher and Ocean Cellar Restaurants. Subject to discussion, Non-residential Groups are welcomed as per the conditions on Page 34. Such events are subject to the procedures outlined in the section titled Exclusive or Partial Exclusive Use of Restaurants, in this manual. The exclusive use is from 18h00 until 23h00 and any special set-ups need to take place within these hours. Extended hours are possible and subject to further discussions. Such exclusive use reservations are subject to availability and should be finalized at least 30 days in advance.


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4. SEATING CAPACITIES

SEATING AREAS Brewer & Butcher Farmhouse Deli Ocean Cellar Welwitschia

Internal Restaurant 68 102 24 N/A

Internal Private Dining N/A 12 N/A N/A

Int. At Show Kitchen Counter N/A N/A 14 N/A

Internal Terrace Restaurant 40 32 32 N/A

Internal Bar Restaurant Tables 10 N/A N/A N/A

TOTAL Internal Restaurant 118 146 70 N/A

External Beer-garden-Covered 40 N/A N/A N/A

External Beer-garden-Open 36 N/A N/A N/A

TOTAL Beer-garden 76 N/A N/A N/A

External Sea-facing Terrace 46 86 46 N/A

Ext. Sea-facing Bar Counter N/A N/A 11 N/A

TOTAL External Restaurant 46 86 57 N/A

TOTAL Int. + Ext. Restaurant 240 232 127 N/A

Internal At Bar Counters 19 3 8 10

Internal Lounge 5 N/A 13 20

Lounge Ext. Sea-facing Terrace 23 6 10 12

TOTAL Int. + Ext. Bar & Lounge 47 9 31 42

5. RESERVATIONS / CONSULTATION To finalize your lunch/dinner event, kindly contact our Restaurant Reservations team on -Direct line: +264-64-411-4491 or Email: [email protected].

6. INDIVIDUAL (FIT) AND GROUP (GIT) TAILORED ARRIVAL WELCOME EXPERIENCE

The guest’s Strand Hotel Swakopmund experience starts with a personalized, warm arrival welcome and offers a sense-of-place whilst check-in procedures are completed.

a) The Strand Welcome N$ ComplimentaryThis arrival experience provided complimentary to all Individual (FIT) and Group (GIT) guests is the first exposure they will have at the Hotel and the dedicated team ready to serve and exceed expectations. This also will assist in the check-in procedures, luggage handling and identification and final delivery to allocated rooms as well as any formal announcements that need to be made to the arriving GIT or FIT.

The Strand welcome consists of each guest being presented a hot or cold (weather dependent) scented towel and a glass of flavoured ice tea or house-made lemonade. For FIT arrivals this is served in the Reception/Lobby area. For GIT arrivals please see available venues below.

VENUE MINIMUM NUMBER OF PEOPLE MAXIMUM NUMBER OF PEOPLE

Reception / Lobby 1 30

Welwitschia Lounge 1 30

Atrium 20 50

Brewer & Butcher Terrace 20 100

Banqueting & Conference Centre Vesti-bule / Lobby

50 100

Topaz Ballroom 100 250Kindly note that above venues are subject to availability and the hotel reserves the right to move any

welcome experience to the best suited venue depending on the daily business levels.


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b) Themed Group Welcome Experiences (Minimum 8 people)

The Brewer Welcome N$ 35.00 per personThe group is escorted from the entrance of the hotel to the Brewer & Butcher’s, home of the Swakopmund Brewing Company, sea-facing terrace. Here guests are welcomed with a tasting glass of in-house brewed craft beer, for those who do not drink alcohol we will offer a non-alcoholic beer. In addition to the beer, guests are surprised with a traditionally house-made mini Pretzel. Scented hot or cold hand towels will also be offered.

The Brewer Welcome is available in any of the venues outlined on the previous page.

The Atlantic Fog Welcome N$ 42.00 per personThis Welcome allows guests to enjoy a traditional glass of German Glühwein (hot spiced red wine) served with a Nussecke pastry coated in dark chocolate. Warm scented towels will also be offered to all guests.

The Oyster-catcher Welcome N$ 75.00 per personThis Welcome experience introduces guests to the famous oyster beds located along the Atlantic Ocean sea-front in Walvis Bay. On arrival at selected venue guests are offered a glass of sparkling wine accompanied by a freshly shucked Walvis Bay oyster. Warm or cold scented towels will also be offered to all guests.

The Strandloper Welcome N$ 45.00 per personThis Welcome experience introduces guests to all the Southern Atlantic is famous for. On arrival guests are offered a glass of chilled white wine accompanied by a mini Atlantic fish skewer with a saffron aioli dipping sauce. Warm or cold scented towels will also be offered to all guests.

The Atlantic Spa health Welcome N$ 50.00 per personInspired by the Atlantic Spa this “Healthy” option consists of a Virgin Cucumber and Apple Mojito served with a fresh fruit skewer. Warm or cold scented towels will also be offered to all guests.

7. INDIVIDUAL (FIT) AND GROUP (GIT)RESTAURANT VOUChERS

The Strand Hotel Swakopmund offers dinner vouchers currently valued at N$250. The voucher may be used for dinner only and in any of the 3 restaurants – Brewer & Butcher, Ocean Cellar and Farmhouse Deli.

DINNER MEAL PLAN OPTIONS AS APPLICABLE TO ThE VOUChERS:

A DBB rate can be created by Tour Operators (TO) and/or Destination Management Companies (DMC) for both Individual (FIT) and Group (GIT) travelers by adding a dinner supplement of N$250 per person to the applicable contracted STO BB rate. The DBB rate created will be dealt with as follows within any of the 3 A la Carte restaurants described in this manual – Brewer & Butcher, Ocean Cellar and Farmhouse Deli.


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a) FIT – DBB procedure:• AN$250perpersondinnerchargewillautomaticallybeaddedtothisindividualGuest’sTOorDMCmasteraccount.• UponarrivaleachIndividual(FIT)guestwillreceiveavoucherwiththefacevalueofN$250foreachnightbooked

on a DBB meal plan. • TheDBBmealplanchosenmustbevalidoneachconsecutivenightreserved.• Thevouchermaybeusedfordinneronlyandinanyofthe3restaurantsavailableatthetimetheguestprocesses

his/her restaurant reservation. The N$250 value will be credited against the guest’s food only consumption during that specific dinner and therefore excludes all alcoholic and non-alcoholic beverages.

• Theguestmaychooseduringthisdinneranyitemofftheapplicablerestaurant’salacartefoodmenusincludingnon-alcoholic teas and coffees.

• Nocreditscanbepassedforanyunusedvalue.• Consumptionabovethevalueofthevoucherwillbedebitedagainsttheguest’sindividualextrasaccountpayable

at reception prior to departure or in the restaurant at the end of the meal. • Tablereservationsinallrestaurantsaresubjecttoavailability.Earlyreservationsarerecommended.

b) FIT – External Guest Dinner Voucher procedure – ideal for Swakopmund B&B Accommodation establishments or as a special gift for a special occasion:• AnynumberofN$250perpersondinnervoucherscanbepre-purchasedfromtheStrandHotelSwakopmundby

any person or B&B accommodation establishment wishing to create and provide a DBB product for their guests. • Thesepre-purchasedvoucherscanthenbehandedtotheIndividualguestsasagiftorbytheB&Baccommodation

establishments who then assist the guests in making reservations at the restaurant and time of choice.• UponarrivalattherestauranteachIndividual(FIT)guestwillberequiredtopresentthepre-purchasedvoucher

with the face value of N$250.• Thevouchermaybeusedfordinneronlyinanyofthe3restaurantsavailableatthetimetheguestprocesseshis/

her restaurant reservation. The N$250 value will be credited against the guest’s food only consumption during that specific dinner and therefore excludes all alcoholic and non-alcoholic beverages.


• Nocreditscanbepassedforanyunusedvalue.• Consumptionabovethevalueofthevoucherwillbedebitedagainsttheguest’sindividualrestaurantaccount

payable in the restaurant at the end of the meal. • Tablereservationsinallrestaurantsaresubjecttoavailability.Earlyreservationsarerecommended.

c) GIT – A la carte Strand hotel Dine Around Program – ideal for Incentive Groups: For groups whereby the individual group members wish to be independent of each other at dinner and enjoy the freedom of choosing their restaurant of choice and time of meal, enjoying the individuality of an FIT traveler the following procedure is available:• Should16,ormore,individualschoosetodinetogetherinavenueatthesametime,suchreservationswillrevertto

the dining procedures outlined in the Group Dining above.• AN$250perpersondinnerchargewillautomaticallybeaddedtothisTO’s,DMC’sorGroup’smasteraccount.• UponarrivaleachmemberofthegroupwillreceiveavoucherwiththefacevalueofN$250foreachnightthis

Dine Around DBB meal plan is booked. • ThisDineAroundDBBmealplanmaybechosenforsaidgrouponanyindividualnightoftheirstay.orforasmany

nights required. • Thevouchermaybeusedfordinneronlyandinanyofthe3restaurantsavailableatthetimetheguestprocesses

his/her restaurant reservation. The N$250 value will be credited against the guest’s food only consumption during that specific dinner and therefore excludes all alcoholic and non-alcoholic beverages.


• Nocreditscanbepassedforanyunusedvalue.• Consumptionabovethevalueofthevoucherwillbedebitedagainsttheguest’sindividualextrasaccountpayable

at reception prior to departure or in the restaurant at the end of the meal. • Tablereservationsinallrestaurantsaresubjecttoavailability.Earlyreservationsarerecommended.


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BREWER & BUTCHER MENUS

• LightLunchMenu

• Lunch/DinnerSetMenus

• BeerGardenBBQ/BraaiMenus

• SummarizedAlaCarteMenus–Buildyourownsetmenu


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A) LIGHT LUNCH MENUN$ 135.00

MAINSLarge Swakop River garden harvest salad served with

sesame chicken strips and an Asian dressing Or

Two Frankfurters with German mustard, pickles and potato salad

Above served with a plain, seeded or whole-wheat brötchen

DESSERTSingle scoop vanilla ice cream with mixed berry compote

Choice of Slowtown Filter coffee, Dilmah tea or Khoisan rooibos

B) LUNCH OR DINNER

Set Menu 1 N$ 250.00

STARTERSSwakop River garden harvest salad served with sesame chicken strips

and an Asian dressingOr

Traditional German lentil soup with slices of Frankfurter

Served with Bakers bread basket

MAINSHunter’s Pot – Venison stew slow braised in beer with mini bread dumplings

and braised red cabbage Or

Grilled chicken breast suprême with French fries and seasonal vegetablesOr

Fettuccini with vegetable ragoût in Parmesan cream and frizzled onions

DESSERTBrewers Frangelico berry trifle layered with vanilla sponge and custard



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STARTERSSülze (cold meat and vegetable terrine) served on a bed of fresh garden salad

with a mustard vinaigretteOr

Roasted red pepper and smoked tomato soup topped with vodka cream


MAINSGrilled beef fillet served with buttered mashed potato and French country

green beans with bacon and vinegarOr

Seared kingklip served with baked potato topped with sour cream, seasonal vegetables and lemon butter sauce

OrFettuccini with vegetable ragoût in Parmesan cream and frizzled onions

DESSERTApfelstrudel with whipped cream or vanilla ice-cream



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STARTERSSwakop River garden harvest – selection of hydroponic lettuces, roma tomatoes,

thinly sliced cucumber, mushrooms, red onion, carrot julienne with a mixed herb vinaigrette

OrOuma’s house-made chicken soup filled with pulled chicken

and seasonal vegetables


MAINSChunky oxtail in a rich red wine sauce, buttered mashed potato and

French country green beans with bacon and vinegarOr

Seared kingklip served with baked potato topped with sour cream, seasonal vegetables and lemon butter sauce

OrFettuccini with vegetable ragoût in Parmesan cream and frizzled onions

DESSERTChocolate and banana malva pudding with Amarula custard

Choice of Slowtown filter coffee, Dilmah tea or Khoisan rooibos


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C) BREWER & BUTCHER BEER GARDEN BBQ/BRAAI MENUS

BBQ/Braai Buffet Menu 1 (Minimum 30 persons)

N$ 295.00

STARTERSClassic potato salad with bacon, egg and chives

Swakop River garden harvest – selection of hydroponic lettuces, roma tomatoes, thinly sliced cucumber, mushrooms, red onion, carrot julienne

with a mixed herb vinaigretteB&B spiced three bean salad

Copper penny salad

Bakers bread selection and rooster brood off the grill

GRILLSLemon and herb or peri peri chicken

Lamb braai chops with bell pepper and mint bastingRosemary and garlic butter brushed rib eye steaks

Namibian boereworsSauces: Chimichurri, pepper and monkey gland

MAINSBaked hake in tomato, Swakop River Ruheleben olives and fennel

SIDES“Pap en sous”

Grilled corn on the cob with parmesan and basilFrench country green beans with bacon and vinegar

Pumpkin fritters

DESSERTSPeppermint fridge tart

Mixed berry trifleSteamed date pudding with brandy custard



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BBQ/Braai Buffet Menu 2(Minimum 30 persons)

N$ 345.00


Swakop River garden harvest – selection hydroponic lettuces, roma tomatoes, thinly sliced cucumber, mushrooms, red onion, carrot julienne with a mixed herb vinaigrette

Rice pasta salad with ripened tomatoes, Ruheleben olives and basilB&B spiced three bean salad

Copper penny salad

Bakers bread selection including rooster brood and garlic bread off the grill

SOUPRoasted red pepper and smoked tomato soup


Lamb braai chops with bell pepper and mint bastingRosemary and garlic butter brushed rib eye steaksBaby back pork spareribs in a Jack Daniels basting

Namibian boereworsSauces: Chimichurri, pepper and monkey gland

MAINSVenison stew slow braised in beer with mini bread dumplings

Baked kingklip in tomato, Swakop River Ruheleben olives and fennel


Grilled corn on the cob with Parmesan and basilBaked pumpkin in orange and cinnamon sugar

French country green beans with bacon and vinegar

DESSERTSMilk tart

Peppermint fridge tartMixed berry trifle

Chocolate and banana malva pudding



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Big Daddy’s Braai Buffet Menu 3 (Minimum 30 persons)

N$ 435.00


Swakop River garden harvest – selection of hydroponic lettuces, roma tomatoes, thinly sliced cucumber, mushrooms, red onion, carrot julienne with a mixed herb vinaigrette

Rice pasta salad with ripened tomatoes, Ruheleben olives and basilShrimps with a louisiana tomato and horseradish cocktail sauce

Chilled black mussels simmered in Weissbier and served with creamy lemon dressingB&B spiced three bean salad

Copper penny salad

Bakers bread selection including rooster brood and garlic bread off the grill

SOUPChicken soup with pulled chicken and seasonal vegetables


Lamb braai chops with bell pepper and mint bastingRosemary and garlic butter brushed rib eye steaks

Pork chop with a BBQ mustard bastingBaby back pork spareribs in a Jack Daniels basting

Balsamic and lemon venison kebabsNamibian boerewors

Sauces: Chimichurri, pepper, cheese and monkey gland

MAINSVenison stew slow braised in beer with mini bread dumplings

Chunky oxtail in a rich red wine sauceBaked kingklip in tomato, Swakop River Ruheleben olives and fennel


Potatoes sautéed with onion and baconGrilled corn on the cob with Parmesan and basil

Grilled vegetable skewers with pesto dressingBaked pumpkin in orange and cinnamon sugar

DESSERTSMilk tart

Cheesecake of the dayPeppermint fridge tart

Mixed berry trifleChocolate and banana malva pudding



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D) Summarized A La Carte Lunch / Dinner Menus

Build Your Own Group Set MenuPlease feel free to make your choice in advance (12/24 hours) from the attached summarized version of Brewer & Butcher’s a la carte lunch / dinner menu. This option is available for groups of 10 or more persons and two choices per course (starter-main-dessert) may be chosen for the entire group to make their final selection from, when arriving for lunch or dinner. Final amount for the group’s dinner will be charged according to individual prices below.

STARTERS

Hot:Chicken livers smothered in Mozambican peri peri sauce served with N$ 45crusty slices of baguetteMini slice of house-made Leberkäs (German meatloaf) on a bed of rocket, N$ 65basil and radish salad topped with a soft poached farm egg and served with onion marmalade and sweet German mustard

Cold:Classic Brasserie steak tartare served with sliced pumpernickel and French fries N$ 60Brewer & Butcher sülze (cold meat and vegetable terrine) served on a bed of fresh garden salad with a mustard vinaigrette N$ 75

SoupsTraditional German lentil soup with slices of Frankfurter N$ 45Ouma’s house-made chicken soup filled with pulled chicken and seasonal vegetables N$ 50Roasted red pepper and smoked tomato soup topped with vodka cream N$ 75

SaladsSwakop River garden harvest – selection of hydroponic lettuces, N$ 55 roma tomatoes, thinly sliced cucumber, mushrooms, red onion, carrot julienne with a mixed herb vinaigrette Roasted beetroots topped with warm goats’ cheese served with mixed N$ 90garden greens and walnut brittleSwakop River garden harvest with sesame chicken strips N$ 95and an Asian dressing


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MAIN COURSE

GrillsAll our matured Namibian steaks are basted with a Brewer & Butcher secret basting and are char grilled and served medium with seasonable vegetables and French fries, accompanied by creamy mushroom or pepper sauce.

B&B Steaks 200g 300gRib Eye N$ 85 N$ 120Beef Rump N$ 95 N$ 135Oryx N$ 100 N$ 145Beef Fillet N$ 110 N$ 160

B&B Lamb Cutlets 400g N$ 155MainsFettuccini with vegetable ragoût in Parmesan cream and frizzled onions N$ 75Hunter’s Pot – Venison stew slow braised in beer with N$ 105mini bread dumplings and braised red cabbageGrilled Kingklip – 250g fillet seasoned and lightly brushed with olive oil N$ 120served with steamed rice, seasonal vegetables and lemon butter sauceSchweinshaxe – Roast pork knuckle on a bed of sauerkraut served with N$ 125sautéed potatoes, onion and baconOven baked lamb shank, buttered mashed potato and French country N$ 125green beans with bacon and vinegarB&B Oxtail – Chunky oxtail in a rich red wine sauce served with buttered N$ 155mashed potato and French country green beans with bacon and vinegar

DESSERTSFarmhouse Deli cheesecake of the day N$ 25Apfelstrudel with whipped cream or vanilla ice-cream N$ 40Chocolate and banana malva pudding with Amarula custard N$ 45Brewers Frangelico berry trifle layered with vanilla sponge and custard N$ 55

TEA/COFFEEChoice of Slowtown filter coffee, Dilmah tea or Khoisan rooibos N$ 18


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FARMHOUSE DELI MENUS• LightLunchMenu


• PrivateDiningFamily-StyleMenus


• BreakfastBuffetMenu


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MainsLarge chefs salad – salad of rocket, radish, spinach and basil with strips of

deli cheese and ham with pesto vinaigrette served with a plain, seeded or whole-wheat brötchen

OrBeef burger with Mozzarella, caramelized onion, tomato, salad

and French fries

DessertSingle scoop chocolate ice cream with fresh orange and orange marmalade syrup


B) LUNCH OR DINNER MENUSet Menu 1 N$ 250.00

StartersChef’s salad – Salad of rocket, radish, spinach and basil with strips of

Deli cheese and ham with pesto vinaigretteOr

Fire roasted plum tomato soup


MainsGrilled lamb cutlets served with a Moroccan cooked salad of eggplant,

tomatoes, garlic and olive oil accompanied by hummus Or

Pan roasted kingklip with sauce Vierge, grilled new potatoes and lemon butter sauce

OrLinguini pasta with mushroom ragoût, baby peas, Parmesan

and roasted cherry tomatoes

DessertHome-made vanilla ice cream with Farmhouse dark chocolate sauce



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Set Menu 2 N$280.00

StarterCaprese - Marinated baby bocconcini and plum tomato salad with fresh basil

OrCountry style green pea soup with kassler bacon bits


MainsFarmhouse sauerbraten – Portion of braised whole beef rib eye served in a rich sweet and sour red wine gravy with German potato dumplings and red cabbage

orBBQ baby chicken with lemon, thyme and garlic, grilled new potatoes and

seasonal vegetablesor

Linguini pasta with mushroom ragoût, baby peas, Parmesan and roasted cherry tomatoes

DessertAmaretto chocolate tart with apricot cream



StartersStrand Caesar salad with egg, anchovy, BBQ chicken, salted rye croûtons

and Parmesan cream dressingOr

French onion soup with a Gruyere cheese croûton


MainsBeef fillet steak topped with Argentinian Chimichurri pesto served with

grilled new potatoes and asparagus, garnished with rocketOr

Pan roasted kingklip with sauce vierge, grilled new potatoes, asparagus and lemon butter sauce

OrLinguini pasta with mushroom ragoût, baby peas, Parmesan and roasted

cherry tomatoes

DessertBrandy pudding with vanilla custard



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C) PRIVATE DINING FAMILY-STYLE MENUS

Family Menu 1(Minimum 8 persons)

N$ 285.00

StartersCaprese – Marinated baby bocconcini and plum tomato salad with fresh basil

Steamed mussels in a white wine butter sauce with grilled garlic baguette slicesClassic Greek salad with house dressing Pork terrine with pistachio and apricot

SoupCountry style green pea soup with kassler bacon bits

Artisanal Bakers loaves

MainsFarmhouse sauerbraten – served in a rich sweet and sour red wine gravy

with German potato dumplings and red cabbage BBQ baby chicken with lemon, thyme and garlic

Classic Italian risotto with baby peas, leeks, chives and grated pecorino Grilled new potatoes with parsley

Seasonal vegetablesSteamed rice

DessertAssiette – a surprise selection of the Executive Pastry Chef’s favourite

treats to end your meal on a special note



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N$ 340.00


Steamed mussels in a white wine butter sauce with grilled garlic baguette slicesHunter’s oryx carpaccio with parsnip cream and orange,

horseradish poached onionClassic Greek salad with house dressing Pork terrine with pistachio and apricot

SoupFrench onion soup with a Gruyere croûton


MainsQuiche of the day

Slivers of beef fillet steak topped with Argentinian Chimichurri pestoSlow roasted pork shoulder with crackling and apple chutney

Pan roasted kingklip with sauce ViergeSautéed new potatoes with bacon and onion

Seasonal vegetablesSteamed asparagus

Savoury rice

DessertAssiette – a surprise selection of the Executive Pastry Chef’s favourite

treats to end your meal on a special note



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N$ 395.00


Steamed mussels in a white wine butter sauce with grilled garlic baguette slicesHunter’s oryx carpaccio with parsnip cream and orange,

horseradish poached onionStrand Caesar salad with egg, anchovy, BBQ chicken, salted rye croûtons

and Parmesan cream dressing

SoupFire roasted plum tomato soup


MainsQuiche of the day

Grilled lamb cutlets served with a Moroccan cooked salad of eggplant, tomatoes, garlic and olive oil accompanied by hummus

Königsberger Klopse – classic German meatballs cooked in a creamy white wine and caper sauce

Slow roasted pork shoulder with crackling and apple chutneyPan roasted kingklip with sauce Vierge

Sautéed new potatoes with bacon and onionSteamed asparagusSeasonal vegetables

Steamed rice

CheeseDeli Fromagerie – Cremalat Gorgonzola, wedge of Brie, smoked gouda,

Emmenthaler and goats cheese with crispy breads, red onion marmalade and chilli pickles

DessertAssiette – a surprise selection of the Executive Pastry Chef’s favourite treats to

end your meal on a special note



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D) SUMMARIZED A LA CARTE LUNCH / DINNER MENU

Build Your Own Group Set MenuPlease feel free to make your choice in advance (12/24 hours) from the attached summarized version of Farmhouse Deli’s a la carte lunch / dinner menu. This option is available for groups of 10 or more persons and two choices per course (starter-main-dessert) may be chosen for the entire group to make their final selection from, when arriving for lunch or dinner.

Starters French bistro-style garlic butter snails with dipping bread N$ 55Caprese - Marinated baby bocconcini and plum tomato salad with fresh basil N$ 65Hunter’s oryx carpaccio with parsnip cream and orange, horseradish N$ 80poached onion

SaladsClassic Greek salad with house dressing N$ 50Chef’s salad –salad of rocket, radish, spinach and basil with strips of deli N$ 65cheese and ham with pesto vinaigretteStrand Caesar salad with egg, anchovy, BBQ chicken, salted rye croûtons N$ 85and Parmesan cream dressing

SoupsCountry style green pea soup with kassler bacon bits N$ 35Fire roasted plum tomato soup with grilled garlic bread N$ 42French onion soup with a Gruyere croûton N$ 42


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Main Courses

Königsberger Klopse – Classic German meatballs cooked in a creamy N$ 70white wine and caper sauce and served on steamed rice

Linguini pasta with mushroom ragoût, baby peas, Parmesan & cherry tomatoes N$ 80

Kudu shank pie with beer gravy, salad and seasonal vegetables N$ 90

Malay lamb knuckle curry with steamed basmati rice and house-made atchar N$ 90 Farmhouse sauerbraten – Portion of braised whole beef rib eye N$ 115served in a rich sweet and sour red wine gravy with kartoffelklösse and red cabbage (minimum 24 hour notice)

Grilled lamb cutlets served with a Moroccan cooked salad of eggplant, N$ 125

tomatoes, garlic and olive oil accompanied by hummus

BBQ baby chicken with lemon, thyme and garlic, grilled new potatoes N$ 125

and seasonal vegetables

Butter pan-fried chicken schnitzel topped with grated hard-boiled egg N$ 130and parsley accompanied by seasonal vegetables and sautéed potatoes with bacon and onion

Butter pan-fried pork schnitzel topped with anchovy and lemon accompanied N$ 135by seasonal vegetables and sautéed potatoes with bacon and onion

Slow roasted pork shoulder with crackling on Parmesan mash & sautéed spinach N$ 135

Pan roasted kingklip with sauce Vierge, grilled new potatoes, asparagus N$ 140and lemon butter sauce

Beef fillet steak topped with Argentinian Chimichurri pesto servedwith grilled new potatoes and asparagus garnished with rocket 200G N$ 150300G N$ 195

DessertsAmaretto chocolate tart with apricot cream N$ 35Brandy pudding with vanilla custard N$ 35Apfelstrudel with whipped cream or vanilla ice-cream N$ 40 Tea/CoffeeChoice of Slowtown filter coffee, Dilmah tea or Khoisan rooibos N$ 18


25

E) BREAKFAST BUFFET MENUN$ 195.00

Jus De Fruits

Orange – Mango – Guava – Apple – Cranberry – Grape – Fruit Cocktail Flavoured waters – Lemon – Mint – Strawberry – Ginger

Grenier/LaiterieMuesli, health granola, Corn flakes, All Bran flakes, Bircher muesli, Weetbix

Strawberry pops, Coco pops, Fruit LoopsHot porridge of the day

Full cream milk, low fat milk, soya milk, Chantilly creamLow fat and full cream yoghurts with fresh fruit compotes

Magasin De FruitsSelection of sliced seasonal fruits

Seasonal fruit salad with passion fruit pulpRooibos poached apples and raisins, red wine poached pears

Condiments: Dried mango, raisins and banana slices, toasted almond flakes, toasted coconut, toasted cashew nuts, sunflower seeds, pumpkin seeds

Boulangerie/PâtisserieButtermilk scones, large muffins, mini jam doughnuts, nutty danish,

apple danish, croissant Chocolate croissant, cheese croissant, mini cinnamon twirls

Selection of “brötchen”, “bauernbrot“, seeded loaf, large and mini baguettes, mini pretzel rolls

Light rye bread, dark rye loaf, “brioche”, white, brown and whole-wheat loaves

Sélection De ConfituresHouse-made and imported jams and marmalades, selection of honeys, Nutella,

peanut butter, maple syrup


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CharcuterieBlack Forest ham, pork – apricot and pistachio terrine, baked German meatloaf,

cooked ham, smoked Namibian game, Namibian salami, “cabanossi”, “landjäger”, “rohhack”, “mettwurst”

PoissonnerieSmoked trout – salmon – butter fish – Bismarck herrings

FromagerieHouse-smoked and natural gouda, mature cheddar, Emmenthaler, Brie, Camembert,

goats cheese, grated cheddar and gouda, Gorgonzola, cottage cheese, quark

CondimentsSliced tomato – cucumber – onion, gherkins, capers, lemon wedges

Mustards – German – French grain – English Creamed horseradish, Marmite, Bovril, ketchup, HP Sauce, Worcestershire sauce,

red onion marmalade, chilli tomato fondue, basil pesto

La CuisineEggs: fried – poached – scrambled – boiled

Speciality egg dishes: Scrambled eggs with smoked salmonOmelettes: plain – ham – cheese – mushrooms – peppers – tomato – herbs – egg white

Meats: Bacon – pork bangers – boerewors – minute steaksFish: Poached smoked haddock – grilled kippers

Vegetarian: Creamed spinach, country potatoes, stuffed tomato, sautéed mushroomsSides: Grilled tomato – baked beans – chilli BBQ beans – sautéed mushrooms

Boissons Chaude

Strand Hotel Swakopmund Slowtown Breakfast Blend filter coffee Milo, hot chocolate

House of Dilmah tea and infusion selectionKhoisan rooibos tea selection

Note: Above represents an example of the daily buffet breakfast prepared.

Individual buffet items could change from day to day.


27

OCEAN CELLAR MENUS

• LightLunchMenu




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MainsMexican Ceviche – Lime marinated fresh line fish, calamari and prawn in spicy

tomato and coriander dressing served with tortilla corn chipsOr

Fishmonger burger with French fries, pickled fennel and chipotle chilli mayonnaise

DessertDiced fresh fruits with a “Mojito” rum syrup


B) LUNCH / DINNER MENUS

Set Menu 1N$ 250.00

StartersHouse signature large Greek salad on each table

OrFish chowder with potato and leek

Served with Bakers bread selection

MainsGrilled Walvis Bay hake fillet with a stir fry of seasonal vegetables, bacon and basil

pesto served with parsley potatoesOr

Grilled chicken breast suprême with French fries and seasonal vegetables Or

Grilled eggplant, zucchini and Parmesan tart layered with fresh basil and served with tomato chutney

Dessert

Slowtown mocha crème brûlée



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Set Menu 2N$ 285.00

StartersSautéed calamari with Spanish chorizo and baby pea casserole

OrCream of leek and potato soup with chopped chives and olive oil croûtons


MainsPan roasted Atlantic kingklip with a stir fry of new potatoes, black olives,

cherry tomatoes and fennel Or

Spaghetti with seafood in garlic, chilli & lime bisque sauceOr


DessertDiced fresh fruits with a “Mojito” rum syrup


Set Menu 3N$ 335.00

StartersOcean Cellar prawn cocktail with chunky guacamole and brandied seafood sauce

OrSmoked Atlantic snoek terrine with radish and apple slaw served with

lemon caper aïoli


MainsPan roasted Atlantic kingklip with a stir fry of new potatoes, black olives,

cherry tomatoes and fennel Or

Green Thai fish curry finished with coconut milk served with steamed basmati riceOr


DessertTiramisu – coffee and Kahlua soaked biscuits with mascarpone and cocoa



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C) SUMMARIZED A LA CARTE LUNCH / DINNER MENU

Build Your Own Group Set MenuPlease feel free to make your choice in advance (12/24 hours) from the attached summarized

version of Ocean Cellar’s a la carte lunch / dinner menu. This option is available for groups of

10 or more persons and two choices per course (starter-main-dessert) may be chosen for the

entire group to make their final selection from, when arriving for lunch or dinner.

Starters

ColdSmoked Atlantic snoek terrine with radish and apple slaw served with lemon N$ 60

caper aïoli

Mexican Ceviche – Lime marinated fresh line fish, calamari and prawn in spicy N$ 65

tomato and coriander dressing served with tortilla corn chips

Seared tuna on a vegetable julienne salad with sesame and soy dressing N$ 70

Prawns on Niçoise-style salad with shallot vinaigrette N$ 85

6 Walvis Bay oysters – Presented natural with lemon wedges and Tabasco N$ 99

Ocean Cellar prawn cocktail with chunky guacamole and brandied N$ 125

seafood sauce

HotMoroccan Chermoula spiced calamari steak with crisp fennel salad N$ 75

Sautéed calamari with Spanish chorizo and baby pea casserole N$ 75

SoupsCream of leek and potato soup with chopped chives and olive oil croûtons N$ 60

Fish chowder with potato and leek and crusty bread N$ 72

Ocean Cellar bouillabaisse - Rich Mediterranean fisherman’s soup with rouille N$ 95


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Main CoursesGrilled eggplant, zucchini and Parmesan tart layered with fresh basil N$ 95and served with tomato chutney

Spaghetti with mixed seafood in cherry tomato, garlic and lime bisque sauce N$ 95

Grilled chicken breast suprême with rice or French fries and seasonal vegetable N$ 115

Green Thai curry finished with coconut milk served with steamed basmati riceFish N$ 125Prawn N$ 150 Grilled Walvis Bay hake fillet with a stir fry of seasonal vegetables, bacon and basil N$ 135pesto served with parsley potatoes or french fries

Pan roasted Atlantic kingklip with a stir fry of new potatoes, black olives, N$ 155

cherry tomatoes and fennel

Peppered tuna with roasted bell peppers and charred corn served with black N$ 160radish and tomato chutney

Pan roasted Norwegian salmon on steamed bok choy with honey, soy and N$ 165

ginger dressing

Beef fillet medallions with French fries, seasonal vegetables and mushroom sauce

200g N$ 160300g N$ 210

CheeseAssorted regional artisanal cheeses with house-made breads and preservesPer person N$ 98

DessertsBaked banana and dark chocolate malva pudding with Amarula custard N$ 45Tiramisu - Coffee and Kahlua soaked biscuits with mascarpone and cocoa N$ 45Slowtown mocha crème brûlée N$ 45Diced fresh fruits with a “Mojito” rum syrup N$ 50Thinly sliced fresh pineapple topped with a Brazilian “Caipirinha” rum, N$ 55lime and mint sorbet

Tea/CoffeeChoice of Slowtown filter coffee, Dilmah tea or Khoisan rooibos N$ 18


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WELWITSCHIA MENUS• Morning“Frühschoppen”

• Afternoon“KaffeeKlatsch”


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The Welwitschia Lounge is available for small group gatherings (not less than 8 persons) for that special mid-morning or mid-afternoon tea and coffee get together.

A) STRAND MORNING “FRÜHSCHOPPEN”N$ 145.00 per person

At ArrivalWelcome glass of Cap Classique – natural or as a Mimosa or Kir Royalé

Something Savoury Smoked salmon sandwich Ham and cheese croissant

Something Sweet Florentiner Nussecke

Macaroons

And to DrinkA pot of Slowtown filter coffee or Dilmah tea or Khoisan rooibos tea

and served with a white chocolate truffle

B) STRAND AFTERNOON “KAFFEE KLATSCH”N$ 165.00 per person

At ArrivalBarbotage Champagne cocktail – Grand Marnier topped with champagne

Something Savoury Cheddar and cooked ham sandwich

Mini vegetarian quiche

Something Sweet A slice – your choice of:

Sacher TorteCarrot cake with Philadelphia cream cheese icing

Farmhouse cheesecake of the day

And to DrinkA pot of Slowtown filter coffee or Dilmah tea or Khoisan rooibos tea

and served with a dark chocolate truffle


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EXCLUSIVE OR PARTIAL EXCLUSIVE

USE OF RESTAURANT


35

1. BREWER & BUTChER

The Brewer & Butcher lends itself to an exciting fun-filled evening in which The Strand Food and Beverage Team creates

a Swakopmund version of your own private “Oktoberfest” or a true Namibian-style “Beer and Braai Festival”. See menus

below.

The exclusive use is from 18h00 until 23h00 and any special set-ups need to take place within these hours. Extended

hours are possible and subject to further discussions. Such exclusive use reservations are subject to availability and

should be finalized at least 30 days in advance. Exclusive or partial exclusive use is reserved for Residential groups–

minimum of 75% of the guests have a room reserved at the Strand Hotel Swakopmund.

Non-residential groups are subject to further discussion and venue hire is applicable.

A) MINIMUM GUARANTEES (No venue hire fee applicable for Residential Groups)

RESTAURANT MAXIMUM SEATING CAPACITY MINIMUM GUARANTEES

BREWER & BUTChER Restaurant Seats *

Minimum Seating

Guarantee

Minimum Food Revenue

Guarantee

Minimum Beverage Revenue Guarantee

Internal Restaurant 68 N/A

Internal Terrace Restaurant 40 N/A

Internal Bar Restaurant Tables 10 N/A

TOTAL Internal Restaurant 118 N/A

External Beer-garden-Covered 40 N/A

External Beer-garden-Open 36 N/A

TOTAL Beer-garden 76 N/A**

TOTAL B&B RESTAURANT SEATING 194 140 N$ 52,500 N$ 21,000

External Sea-facing Terrace 46 30

TOTAL External Terrace 46 30

TOTAL B&B RESTAURANT & TERRACE SEATING

240 170 N$ 63,750 N$ 25,500

* Apart from restaurant dining seats exclusive use includes terrace and bar lounge areas.** Beer-garden available on its own for exclusive functions.


36

ADDITIONAL BREWER & BUTChER PARTY FEATURES:

1. Bandstand / Stage

• 18sections–900mmx900mmeach

• Createstage7800mmx1800or7800mmx2700mm

• Height:360mm

• Location:Set-upinfrontofthetwocopperbrewingkettles,behindwhichandinfullview

of the five stainless steel fermenting tanks

2. General Audio Visual Equipment

• FreeWi-FiaccessandInternetconnection

• DropdownMulti-mediaprojector

• MobileBosespeakersystemwithBluetoothinterface

• Speaker’sPodium

• WirelessMicrophoneheadset

• Wirelesshandheldmicrophones

• Microphonestand

• Microphoneclip-onsleeveforSpeaker’sPodium

• Onefreestanding(ontripod)BroadcastingCamcorderCamera.InputisviaVGA,RCA,VideoandAudioHDMI

Interfaces.

• Abovelinkedto2xTVscreensabovethebar,1xinbeer-garden,1xonsea-facingterraceand1xdropdown

screen in restaurant

3. DSTV - All screens linked to:

• SportChannels:SupersportBlitsandChannels201to207inclusive

• MusicChannels:VH1321/CHANNELO

• NewsChannel:CNN

4. Bose Sound System – linked to the themed B&B music selection. System can be linked to your own mobile audio

device.

NOTE: Audio Visual equipment is not for use by hired bands, DJ’s or other entertainers and are reserved for any speeches

that may take place during the event or for the provision of background music.

5. Beer dispenser & memorabilia

• Portabledraftbeerdispensingunitforuseinbeer-gardenorontheterrace

• Variousceremonialbeersteins&glasswareincludingTheBoot

B) ThEMED BREWER & BUTChER PARTY MENUSOur Executive Chef has specially created the following two menus to suit a Namibian-style “Oktoberfest”

or “Beer & Braai Festival” themed party. Please make your choice of menu from the following options.


37

“OKTOBERFEST”N$375.00The Food and Beverage team of the Brewer & Butcher welcomes you to a world-wide celebrated event done the

Swakopmund way. The words “O Zapft Is!” meaning the keg is tapped sounds the start of the festivities. Platters of traditional German and Bavarian dishes are served as we “Ein Prosit” meaning Cheers before the meal.

WELCOME DRINKExperience our house-made craft beer, specially brewed by Swakopmund Brewing Company, situated in the Brewer

& Butcher restaurant. 5ltr Kegs are filled with your choice of our specially brewed selection. Your guests can taste and sample the different varieties.

TO START WITHVariety of pretzels

Potato salad with horseradishPotato pancakes with apple sauce

Sülze served on a bed of fresh garden salad with a mustard vinaigretteMeatloaf, landjäeger served with pickled eggs

Sausage and sauerkraut fritterSwakop River garden harvest – selection of hydroponic lettuces, roma tomatoes, thinly sliced cucumber,

mushrooms, red onion, julienne carrot served in a mixed herb vinaigretteSpiced fish skewer

Beer, bacon and cheddar bread, roasted garlic and Parmesan flat breads, mini cocktail rolls

FROM THE SOUP KETTLEBeer and cheese soup

SAUSAGE SAMPLERFrankfurter, bratwurst, Nürnberger bratwurst and currywurst all served with

sauerkraut, German mustard and pickles

FROM THE BUTCHER’S KITCHENBeef and pork meatballs served with white wine caper cream sauce

Schweinshaxe – Crispy pork knuckleRoast leg of pork with crackling

Sauerbraten served in rich sweet and sour red wine gravySmoked salt grilled free range chicken

Boiled new potato with parsleyBraised savoury rice

Kartoffelknödel Seasonal vegetables Braised red cabbage

Sauerkraut

SOMETHING SWEETRote Gruetze

Brewers Frangelico berry trifle layered with vanilla sponge and custard Chocolate and banana malva pudding with Amarula custard

Apfelstrudel with whipped cream

AT THE END OF THE MEALStrand Hotel Slowtown filter coffee and Dilmah teas and infusions


38

“BEER & BRAAI FESTIVAL” N$ 465.00

The Food and Beverage team of the Brewer & Butcher welcomes you to celebrate the age old Southern African Braai (BBQ) ritual of meats cooked over open fires. The Braai is where friends and family get together over “A Dop en Tjop”

meaning your preferred beverage and meat allowing this social event to be so popular. Our Brewer & Butcher bar offers a variety of local craft, Namibian and international beers that will compliment any Braai menu.

WELCOME DRINKExperience our house-made craft beer, specially brewed by Swakopmund Brewing Company,

situated in the Brewer & Butcher restaurant

TO START WITHRaw salad bar - Mixed garden greens, cherry tomatoes, cucumber, feta, olives, bell peppers,

grated Parmesan served with balsamic and blue cheese dressingSpringbok carpaccio with rocket and strawberry saladCurried pasta and shrimp salad with grilled peaches

Copper penny salad Spiced three bean salad

Coleslaw with poached raisinsGerman potato salad

Roasted garlic and Parmesan flat breads, tomato and feta focaccia, mini cocktail rolls

FROM THE SOUP KETTLERoasted red pepper and smoked tomato soup

OFF THE GRILLLamb chops with Chimichurri

Garlic butter brushed rump steaks BBQ spatchcock chicken

Oryx kebabs with mustard and sundried tomato bastingJerk spiced pork belly kebabs with pineapple

Boerewors with chakalaka

FROM THE BUTCHER’S KITCHENOxtail pot with bread dumplings

Braised beef short ribsMixed Atlantic seafood paella

Potato-bake with brown onion and cheddarBraised savoury riceNamibian mahanguSeasonal vegetables

French country green beans with bacon and vinegar

SOMETHING SWEETPeppermint fridge tart

Brewers Frangelico berry trifle layered with vanilla sponge and custard Chocolate and banana malva pudding with amarula custard

Mini koeksisters

AT THE END OF THE MEALStrand Hotel Slowtown filter coffee and Dilmah teas and infusions


39

2. OCEAN CELLAR

The Ocean Cellar lends itself to an exciting celebratory evening in which the Strand Food and Beverage Team creates a

celebration of Seafood caught off the Namibian Atlantic coast. Mouth-watering platters of carefully prepared Seafood

are served family style on each table.

The exclusive use is from 18h00 until 23h00 and any special set-ups need to take place within these hours. Extended

hours are possible and subject to further discussions. Such exclusive use reservations are subject to availability and

should be finalized at least 30 days in advance. Exclusive or partial exclusive use is reserved for Residential groups–

minimum of 75% of the guests have a room reserved at the Strand Hotel Swakopmund.

Non-residential groups are subject to further discussion and venue hire is applicable.

A) MINIMUM GUARANTEES (No venue hire fee applicable for Residential Groups)

RESTAURANT MAXIMUM SEATING CAPACITY MINIMUM GUARANTEES

OCEAN CELLAR Restaurant Seats

Minimum Seating

Guarantee

Minimum Food Revenue

Guarantee

Minimum Dinner Beverage Revenue

Guarantee**

Internal Restaurant 24 N/A

Int. At Show Kitchen Counter N/A N/A

Internal Terrace Restaurant 32 N/A

TOTAL Internal Restaurant 56 50 N$ 21,250 N$ 7,500

External Sea-facing Terrace 46 N/A

Ext. Sea-facing Bar Counter 11 N/A

TOTAL External Terrace 57 50 N$ 21,250 N$ 7,500

TOTAL OCEAN CELLAR RESTAURANT & TERRACE SEATING

113 100* N$ 42,500 N$15,000

* Apart from restaurant and terrace dining seats, exclusive use includes terrace and bar lounge seats.

Additional Ocean Cellar party features: • FreeWi-FiaccessandInternetconnection • MobileBosespeakersystemwithBluetoothinterface • Speaker’sPodium • WirelessMicrophoneheadset • Wirelesshandheldmicrophones • Microphonestand • Microphoneclip-onsleeveforSpeaker’sPodium • Onefreestanding(ontripod)BroadcastingCamcorderCamera.InputisviaVGA,RCA,VideoandAudioHDMI

Interfaces. • Abovelinkedto2xMobileTVscreens NOTE: Audio Visual equipment is not for use by hired bands, DJ’s or other entertainers and are reserved for any

speeches that may take place during the event or for the provision of background music.

B) ThEMED OCEAN CELLAR PARTY MENUS

Our Executive Chef has specially created the following two menus to showcase the best the Atlantic Ocean has to offer here on the Namibian coast. Please make your choice of menu from the following options below.


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“STRANDLOPER” N$ 425.00

The Ocean Cellar Food and Beverage team presents a seafood affair for your themed evening.

Enjoy a family style dinner for your group designed for sharing, good company and great wines so

close to the sea.

WELCOME DRINKGet your special event started on the right note by welcoming your guests with

our signature Sea Breeze cocktail.

STARTERSRoasted beetroot salad with sundried tomato, capers and goats cheese

Cajun flaked salmon with pickled cucumber

Seared tuna on a julienne of vegetable salad with sesame and soy dressing

Mexican Ceviche – Lime marinated fresh line fish, calamari and prawn in spicy tomato and

coriander dressing served with tortilla corn chips

Tequila and lime shrimp with chipotle cream

Black Atlantic mussels steamed in wine and lemon butter with grilled garlic croutons

Selection of flavoured breads baked loaf style, placed on the table and to be enjoyed

“tear and share” style

SOUPCream of leek and potato soup with chopped chives and olive oil croûtons


41

MAINSGrilled or battered hake with lemon butter sauce

Pan roasted sole with tomato chutney

Baked kingklip tagine with preserved lemons and olives

Green Thai fish and prawn curry finished with coconut milk

Grilled eggplant, zucchini and Parmesan tart layered with basil and served with tomato chutney

Steamed basmati rice

Citrus cous cous

Seasonal vegetable stir fry

Baked Mediterranean vegetables

Condiments: Lemon, chilli and pesto

CHEESEAssorted regional artisanal cheeses with crackers and preserves

DESSERTSThinly sliced fresh pineapple topped with a Brazilian “Caipirinha” rum, lime and mint sauce

Tiramisu - Coffee and Kahlua soaked biscuits with mascarpone and cocoa

Baked banana and dark chocolate malva pudding with Amarula custard

COFFEE AND TEASStrand Hotel Slowtown filter coffee and Dilmah teas and infusions


42

“OYSTERS AND PEARLS”N$ 725.00

The Ocean Cellar Food and Beverage team presents the ultimate gourmet seafood explosion

for your themed evening. Enjoy a family-style dinner for your group designed for sharing,

good company and great wines.

WELCOME DRINKGet your special event started on the right note by welcoming your guests

with our signature champagne cocktail.

OYSTER CELEBRATIONWorld oyster journey – 3 Oysters per person in the group served in a typical condiment

from the countries on our journey

Mexico – Spicy chilli, tomato, lime and oregano sauce on a natural oyster

France – Diced shallots in a red wine vinaigrette on a natural oyster

Vietnam – Vinaigrette of lemongrass, shallots, soy sauce, ginger and Asian fish sauce

on a natural oyster

STARTERSSeared tuna on a julienne of vegetable salad with sesame and soy dressing

Ocean Cellar prawn cocktail with chunky guacamole and brandied seafood sauce

Mexican Ceviche – Lime marinated fresh line fish, calamari and prawn in spicy tomato and

coriander dressing served with tortilla corn chips

Selection of flavoured breads baked loaf style, placed on the table and to be enjoyed

“tear and share” style

CALIFORNIA ROLLS Avocado, Cucumber, Prawn, Salmon, Tuna, Spiced Kingklip

SASHIMI Salmon, Salmon Rose, Tuna, Spicy Tuna, Spicy Salmon


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SOUPSOcean Cellar Bouillabaisse – Rich Mediterranean fisherman’s soup with rouille

MAINSOcean Cellar’s famous seafood platter with grilled hake, kingklip, prawns and salmon,

steamed mussels, sautéed calamari and buttered crayfish all served with

savoury rice and seasonal vegetables.

On the side we serve lemon butter, sauce tartar, lemon wedges,

chilli cream and garlic butter

CHEESEAssorted regional artisanal cheeses with crackers and preserves

DESSERTSDiced fresh fruits with a “Mojito” rum syrup

Slowtown mocha crème brûlée

Tiramisu – Coffee and Kahlua soaked biscuits with mascarpone and cocoa

Baked banana and dark chocolate malva pudding with Amarula custard

COFFEES AND TEASStrand Hotel Slowtown filter Coffee and Dilmah teas and infusions

Documents

GROUP RESTAURANT MENU MANUAL - Strand Hotel · GROUP RESTAURANT MENU MANUAL ... Great food, Great people, Good fun. 2 CONTENTS ... Wine and Oyster Bar with show kitchen …