Wedding Function

8/6/2019 Wedding Function

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Document Content

Index

Overview

Restaurant Contract

Breakfast Menu

Cocktail Menu

Set Menu

Buffet Menu

Picnic Menu

Wine List


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Wedding FunctionsThe Silver tree Restaurant, situated in the beautiful Kirstenbosch Botanical Gardens is the perfect location fo

events of all varieties. Looking out on to the eastern slopes of Table Mountain, the venue is breathtaking in

summer. Ourfloor to ceiling glass doors allow forspectacular views ofthegarden. Winter occasions are cosy and

intimate with ourlarge fire-place lit.

Corporate and Private Functions of any nature.

Seating for 50 220 guests.

Various Buffet, Cocktail and Picnic menus.

Create your own Set Menu from our selection ofStarters, Main Courses and

desserts.

Welcome Drinks and Canaps served on the lawn.

Fully licensed bar.

In-house dance floor and PA system.

Flexible floor plans and seating arrangements.

Reliable advice regarding additional service providers.

Beautiful Sculpture Garden & Gazebo for an outdoor wedding/ photograph venue.

For further information please do not hesitate to contact the banqueting department on the details below.


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Dear Sir / MadamThank you for your interest shown in holding a function at The Silvertree Restaurant. At Silvertree we strive towardprofessional service, and in order to build a good working relationship with you, would like to list below the followiFunction Points for your information.

SILVERTREE RESTAURANT FUNCTION CONTRACT

1.Confirmation of Booking When wishing to confirm a booking you should complete the confirmation document attached. Please include the following: your name or the Company name, the contact person, postal address, fax and

telephone numbers, as well as an email address. Outline your requirements. Attach a signed copy of the contract.

2. Deposit

A refundable deposit of R6000.00 is required to secure your booking. The specified deposit will be required no later than 14 working days after the date of the reservation. The deposit may be paid using a credit card or by electronic transfer into our bank account. Cash deposits are accepted, but the cash deposit fee charged by the bank will be added to your final bill. Confirmation of deposit payment must be faxed, along with the attached letter of confirmation. Your deposit will be deducted from your food account.

Our Banking Details are:Account name: Meltrade 123 cc (t/a Silvertree Restaurant)Account number: 1046 476 882Branch code: 104 609Nedbank Claremont

3. Menu

Your menu should be chosen on reservation so that you are aware of the cost implications. Any changes must be made no later than four weeks prior to the function date. Please note that upon confirmation, proposed menu must be signed and faxed back. Please note that menu prices are subject to change. The minimum menu charge per head is R185.00 per person. For breakfast functions the minimum menu charge per head is R100.00. For cocktail functions the minimum menu charge per head is R120.00.

4. Food Tasting A food tasting may be pre-arranged with the banqueting department once deposit has been paid. Maximum of 4 guests. 25% discount will apply to the bill. The food tasting must take place on a weekday night when there is no

function booked in the restaurant.

5. Halaal and Kosher Requirements Our kitchen is not halaal / kosher and therefore any food of this nature needs to be pre-ordered. Please note that there is an additional charge for these meals. Should you require the use of our kitchen for specifically kosher and halaal functions, the venue (including

kitchen) can be hired at a fee of R35 000.

Initial: ___________

SATISFY YOUR SENSES

Restaurant contract


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6. Final Number The final number for your function is to be finalized, in writing, 14 working days prior to the dateof your

function. In addition, please include: the order of events/ time schedule/ bar requirements/ guest list etc.

7. Exclusivity The Venue seats 220 guests. The venue caters for a minimum of 50 guests. The function is not automatically on an exclusive basis for less than 150 guests. A venue hire fee will be charged for exclusivity for under 150 guests. There can be no dancing or live band unless the venue is being used exclusively. Venue exclusivity fee is R5000.00 Monday Thursday. Venue exclusivity fee is R7000.00 Friday, Saturday, Sunday, eve of Public Holidays and Public Holidays.

8. Payment Full payment of food is to be received 10 days prior to the function. Your bar account is pre-payable 72 hours before your function. Should you wish to extend your bar limit on

the night it will need to be pre-paid before the extension is allowed by the duty manager. If your bar limit is not reached the balance is fully refundable 72 hours after your function.

9. Service Fee

A 10% service fee will be levied on your food and beverage account.

10. Beverage Requirements The Silvertree Restaurant is fully licensed, so is able to meet all of your beverage requirements. We require a fully inclusive list of bar requirements 14 working days prior to the function.

11. Seating Plans The client is responsible for providing the Guest Seating Plan and the Guest List. Dimensions of tables for seating plan: 830mm x 595mm.

12. Function HoursNormal function hours are: Evening functions: Bar closes at 24h00. Music and dancing to cease at 24h15. Venue to be vacated by 01h00 Day functions: Bar closes at 16h00. Venue to be vacated by 17h00. Breakfast Functions: Meals served at 10h00. Venue to be vacated at 12h30 Should the client wish to extend these times the charge is R2500 per hour or part thereof. Extension may not run past 02h00.

13. Additional EquipmentWe are able to offer you additional equipment for your function, namely:

Dance Floor: R 2000.00 Band Stand: R 1000.00 PA System: R 850.00

14. Liquor / Food No liquor or food may be brought onto the premises. Champagne & Wine will be allowed at a corkage fee of R27.00 + 10% per bottle. This must be pre-arranged and the banqueting coordinator must be informed of delivery times. Maximum of 4 cases (48 bottles) may be brought in.

Initial: ___________

SATISFY YOUR SENSES


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15. Dcor For decor purposes, the Restaurant will be available two hours before the start of your lunch or dinner

function. Any alternative set up times need to be arranged with the Banqueting Manager. Staff and dcor set up team must vacate the venue half an hour before the function so that we can do fina

checks. All dcor boxes and equipment must be removed from venue after set up. All dcor must be taken away at the end of the function, allowing 1.5 hours for breakdown. Any goods left behind shall be at your own risk. Leftover wines to be removed from the premises by 10h00 the morning after the function or they will be

disposed of.

16. Outside Contractors Should you employ any outside contractors for dcor/electricity/sound or other requirements, such

contractors must comply with all the requirements of the Occupational Health & Safety Act and have all thnecessary registration documents before commencement of work.

An indemnity form must be signed relieving both the Silvertree Restaurant and the Kirstenbosch BotanicalGarden from any liability.

17. PLEASE NOTE: Price quoted is subject to change. Notification and adjustments of price increases: min 14 days prior to your function.

Initial: ___________

18. VAT All prices are inclusive of VAT at 14%. Any increase in VAT and any other possible statutory changes which could be levied will be for your accoun

19. The use of The Silvertree Restaurant for a function:Includes: Venue

Manager, waitrons, and kitchen staff for the running of the function

The use and set up of:

o Table linen

o Cutlery

o Glassware

o Crockery

o Tables and 150 formal chairs set up in formation agreed upon Should you require other ranges or cutlery, crockery, glassware or linen, the cost of hiring will be for your

own account.Excludes:

The supply, setup or transportation of flowers and other dcor. Band Music Carrying, set up and removing of dcor.

We can assist you with contact names and suppliers of dcor, music / sound etc. should you require any assistance.

20. Entrance Fee There is an entrance fee of R37.00 per person (valid until 1 September 2011) made payable to the National

Botanical Gardens, if you or any of your guests arrive before 18h00. A R18.50 entrance fee applies to business breakfasts or lunches from Monday to Friday after

08h00.Entrance fee does not apply to business breakfasts before 08h00.

Initial: ___________

SATISFY YOUR SENSES


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21. Sculpture Garden Ceremony & Photographs Wedding ceremonies in the Sculpture Garden (which is an outdoor venue) are at a cost of R1600

(valid until 1 September 2011) Any garden activity, outside the Restaurant, e.g. Wedding Photographs and/or Ceremony, needs to be pre-

organised with us. Photographs/Ceremonies can only take place if you have a reception at Silvertree or OMCC. Photographs and ceremonies are restricted to the Sculpture garden only. The Garden provides 100 green plastic chairs for the ceremony. This is the maximum number of chairs

allowed. In case of rain, the restaurants deli area may be utilized at a fee of R3500 with two hours notice required.

Please note that should you have paid the Sculpture Garden Fees we will deduct that amount from R3500deli venue hire.

22. Security GuardShould you wish to have a security guard exclusively for your function, this can be arranged withyour coordinator at a cost of R100.00 per hour. The guard duties will include: Guarding venue Walking guests to their vehicles Door duty Assuring the visibility of a guard

23. Cancellations: Should the reservation be cancelled more than 12 weeks before the scheduled date, the deposit, less 15%

handling fee is refundable. If cancellation is made less than 12 weeks before the scheduled date, the deposit is not refundable.

24. Golf Carts:

Silvertree does not make provision for any hiring of golf carts or transportation to and from theSculpture Garden.

25. Damage to our property and theft will be charged for at full replacement cost plus 15% handling fee.

Thank you for your co-operation in the above. Should you have any further requests or queries, please do nothesitate to contact us.

Yours sincerely

Banqueting DepartmentTel: 021 762 9585Fax: 021 762 9625

PLEASE SIGN & FAX BACK WITH A COPY OF YOUR IDENTITY

DOCUMENT.

Date of Function:.Confirmed by:.PLEASE PRINT NAMEID Number: .Postal Address:..Email address:..Signed:Date:


7/15

Certain items on this menu are seasonal and subject to availability. Price is per head (except for the cheeseplate).Please create your own menu from the following options:

THE BASICS:Tea / Coffee, Juice and Toast. R28.00

BAKERS BASKET: (includes butter, jam & cheese): (Plated or buffet) R53.00Assorted muffins, Cocktail croissants, Assorted Danish pastries, Fresh scones

HOT BREAKFAST: (Plated or Buffet)Choose a minimum of 5 items from the list below to make your own menu:

Scrambled eggs with fresh chives R10.00

Crispy bacon R14.00

Pork or beef sausage R15.00 Pork sausage wrapped in bacon R18.00

Minute steaks R25.00

Spinach stuffed tomatoes with cheese R10.00

Grilled herb tomato R 6.00 Black mushrooms gratinated with feta cheese R18.00

Sauted button mushrooms R12.50

Baked beans with onions and pepper R10.00

HEALTH BREAKFAST: Sliced seasonal fruit, fruit salad, yoghurt and honey. R45.00Served with berry compote.

CHEESE PLATE: R250.00Brie, camembert, blue rock and sliced cheddar (125g). Served with crackers, figs and preserved ginger.

(Platter will feed 5 10 people)

Breakfast Menu

Breakfast Menu


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Price per person: R175 + 10% for the menu below.

Buffet consisting of the following:

Honey and mustard glazed cocktail sausages (beefor pork).

Mini ostrich or chicken burgers. Prawn cocktail served in a Chinese spoon. Mini cheese pies. Chicken, beef, snoek or vegetable samoosas. Jalapeno rissoles. Dressed BBQ chicken drumsticks.

Something sweet

Fruit skewers

Assorted mini sweet tartlets Maraschino crme brle

Cheese

Local cheese board with camembert, blue,cheddar, brie and mozzarella cheese garnishewith fresh grapes (seasonal) and nuts. Fig andginger preserves, cheese straws and crackers

Cheese and Wine menu

Price per person: R155 + 10%

Cheese Local cheese board with camembert, blue, cheddar,

brie and mozzarella cheese garnished with freshgrapes (seasonal) and nuts. Fig and gingerpreserves, cheese straws and crackers.

Canaps

Parmesan shortbread topped with goatscheese.

Bloody Mary shot with a smoked oyster. Mediterranean skewer with cherry tomato,

mozzarella and basil pesto. Camembert and fig spring rolls. Assorted mini quiches. Fresh Fruit skewers.

Extras

Canaps (R12 + 10% each)

Bloody Mary shot with a oyster. Mini fillet steak on a crouton topped with a salsa Verde. Parmesan shortbread topped with deep fried

camembert and ginger in syrup. Mozzarella and cherry tomato skewer. Spring rolls with sweet chilli dip. Chicken drumsticks with a BBQ sauce.

Assorted mini quiches. Jalapeno rissoles.

Sweets (R13 + 10% each)

Mini lemon meringues. Maraschino Crme brle in a Chinese spoo Mini milk tarts. Fruit skewers

Light Snacks (R14 + 10% each)

Prawn cocktail served in a Chinese spoon. Cocktail croissant filled with both smoked chicken and cranberry sauce or with smoked salmon and cream

cheese. Mini beef or chicken burgers. Mini vegetable or chicken wraps. Thai beef or seafood in a phyllo basket. Skewered honey and mustard glazed cocktail sausage (beef or pork).

Cocktail Snack Menu


9/15

Certain items on this menu are seasonal and subject to availability. All prices and items subject to change. Price is per headPlease create your own menu from the following options:

Starters:Baked black mushrooms with pepper dew and dukka infused goats cheese R75.00

Deep fried camembert placed on a salty shortbread biscuit drizzled and topped with a black ginger syrup R65.00

Cajun calamari steak topped with deep fried calamari strips. Served with savoury rice and tartar sauce R50.00

Rich lobster bisque laced with cognac surrounding a seafood kebab R60.00

A Thai chicken cake stack infused with lemongrass, layered between fig preserve and cream R55.00

Venison carpaccio layered between beetroot and brinjal crisps with rocket and parmesan R80.00

Layered beetroot, butternut and beef Carpaccio with rocket, balsamic vinegar and parmesan R70.00

Main Course:Confit duck placed on sweet potato mash, honey roasted parsnips surrounded by a black cherry& vodka sauce R160.00

Chicken supreme marinated in North Indian spices, served on traditional Breyani. Topped with two prawnsand accompanied by homemade fruit chutney R110.00

Seared Norwegian salmon served on saffron risotto drizzled in a chive and shrimp beurre blanc R180.00

Grilled line fish topped with a Cape bouillabaisse on parsley buttered new potatoes R155.00

Rustic lamb chops with roasted garlic and fresh rosemary accompanied by parmesan mashed potatoes R155.00

Sirloin steak topped with black mushroom and bacon smothered in blue cheese sauce accompanied byfluffy parmesan mashed potatoes R140.00

Spinach and mozzarella chicken on a bed of sauted mushrooms with a creamy mushroom sauceAccompanied by parmesan mashed potatoes R125.00

Vegetable tian with goats cheese and nuts. Topped with vegetable spring rolls R100.00

Dessert:Fruit pavlova with fresh cream and berries R45.00

Duo of chocolate with ice-cream R50.00

Vanilla ice-cream with biscuits and berries R40.00

Cream cheese, fig and nut spring roll with blue cheese R45.00

Lindt chocolate brownie with ice-cream and chocolate sauce R50.00

Strawberry tartlet with amarula cream R60.00

Palate Cleanser:For between courses scoop of sorbet served in a brandy snifter R17.00

Set menu


10/15

Certain items on this menu are seasonal and subject to availability. All prices and items subject to change.Price is per head. Please create your own buffet from the following options: Minimum charge per head is R185 + 10% peperson.

Starter Buffet:Starter Buffet:Starter Buffet:Starter Buffet:

Alfresco Starter: R65 per person

(On the table) A display of breads and melba toast. Rocket salad with roast vegetables, goats cheese

and croutons. Trio of pates: Snoek, chicken liver and cheese OR

hummus, tzatziki and brinjal dip.

(Served) Small bowl of tomato soup with deep fried basil.

Option 2: R75 per person Salad of Chinese noodles, chicken strips, blue

cheese and pear.

Chilled seafood platter: R95 per person Smoked salmon roses. Half shell mussels with a tomato salsa Lemon, chilli and coriander marinated crab claws Prawn cocktail in Chinese spoons Cape pickled fish Salad of avocado (seasonal), tomato, red onion,

cucumber, basil leaves and mixed lettuce. Toppedwith pesto and parmesan shavings.

Crispy garlic bread.

Baked aubergines with tomato and mozzarella Lamb and apricot kebabs Olives, feta cheese, hummus and mini herb pita bread.

Main Course Buffet:Main Course Buffet:Main Course Buffet:Main Course Buffet:

OPTION 1OPTION 1OPTION 1OPTION 1:R135 per person Roasted baby potatoes, baby onions and garlic. Seasonal sauted vegetables. Chicken Caprese Beef and vegetable stir fry with Chinese noodles Deep fried or grilled kingklip with mushy peas and

potato wedges.

OPTION 2OPTION 2OPTION 2OPTION 2: R150 per person Savoury rice. Grilled mielies, sweet potato and green beans with

garlic butter.

Deep fried or grilled kingklip with mushy peas andpotato wedges.

Chicken Caprese Roast sirloin with gravy.

OPTION 3OPTION 3OPTION 3OPTION 3: R160 per person Vegetable paella with coconut. Cauliflower and broccoli baked in a cheese sauce. Roasted baby potatoes, baby onions and garlic. Chicken Maryland with deep fried banana. Grilled line fish topped with creamy garlic mussels. Roast leg of lamb stuffed with feta, garlic, rosemary and

pecan nuts.

OPTION 4:OPTION 4:OPTION 4:OPTION 4:R210 per person Vegetable paella

Sauted seasonal vegetable Vegetable, beef or chicken stir fry with Chinese nood Lamb cutlets crusted with garlic and herbs, served w

red wine sauce Chicken supreme marinated in North Indian spices a

yoghurt garnished with flash fried prawns. Grilled line fish topped with creamy garlic mussels.

Buffet Menus


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DessertDessertDessertDessert Buffet:Buffet:Buffet:Buffet:

OPTIONOPTIONOPTIONOPTION 1111: R50 per person Vanilla ice cream with strawberry coulis and

shortbread biscuits Chocolate coffee cake Grilled pineapple with black pepper and Kahlua

caramel

OPTIONOPTIONOPTIONOPTION 3333: R65 per person Crepes Suzette Vanilla ice cream Cheese cake or chocolate mousse Turkish delight

ADDITIONS:

Chocolate fountain with fresh fruit kebabs, cocktailmeringues, boudoir biscuits and strawberries(seasonal): R35 per person. Minimum amount of 30guests.

Cheese and biscuits with fig preserve, ginger in syrupand seasonal fresh fruit: R50 per person. Malva pudding and custard or cream: R30 per person

OPTIONOPTIONOPTIONOPTION 2222: R60 per person Crme brulee mille fuille Strawberry ice cream with berries or rum and rais

ice cream with toffee sauce Tiramisu or Berry pudding


12/15

Option 1Light or Kiddies picnic

Something to start withA fruit roll

Seasonal fruitJelly babies

Yoghurt

To quench your thirstFresh fruit juice

Something substantialCheese & tomato roll

R 80.00

Option 3Picnic for 1

A little luxury onCheese straws

Freshly salted giant nutsDried fruit

Seasonal fresh fruit

A little necessityA selection of ham, pastrami &smoked chicken, served on abed of lettuce with a dash of mustard

Tasty Greek salad with baby tomatoes, feta, plump olives &salad dressing

Potato salad with creamy mayonnaise & chives

A little cheeseIndividually portioned brie, blue and camembert cheese

served with crackersGarlic & herb ciabatta bread

A little drop to drinkYour choice of fruit juice or mineral water

R 180.00


From the earthFresh salted giant nuts

Garlic & herb ciabatta bread

Crunchy cheese strawsTasty Greek salad with baby tomatoes, feta, plump olive

salad dressingPotato salad with creamy mayonnaise & chives

A combination of Silver Trees well flavoured chickendrumsticks & roast meat, served on a bed of lettuce, wit

dash of mustardMuslin wrapped cheese board, stacked with brie, camem

and gorgonzola, topped with fig preserve and served wcrackers

To add to the touchA selection of pts

Chicken, snoek & cheese

Something sweet2 Fresh fruit skewers

Decadent chocolate brownie

From the vineyardYour choice of red, white or sparkling wine

Your choice of fruit juice or mineral water

R 290.00


So simple without meatFreshly salted giant nuts

Plump dried fruitSeasonal fruit

Crunchy root vegetable crisp

So much moreGarlic & herb ciabatta bread

Tasty Greek salad with baby tomatoes, feta, plump olivesalad dressing

Potato salad with creamy mayonnaise & chivesRoasted Summer vegetables

Individually portioned brie, blue and camembert cheesserved with crackers

To spreadBasil Pesto/Humus

So thirstyYour choice of fruit juice or mineral water

R 250.00

Picnic Menu


13/15

Chenin BlancChenin BlancChenin BlancChenin Blanc

Silvertree Selected R75A crisp, fruity Chenin Blanc with a refreshing finish. An extremely drinkable wine

Hazendal Bushvine Chenin R80The round full-bodied palate lingers in perfect balance with citrus aciditycrispy, refreshing complexity

Riebeek Cellars R80Packed with upfront tropical fruit. The palate follows through with fruit flavours balanced by a crispacidity to ensure a fresh fruity style of wine

Overgaauw Chenin R95The wine's racy freshness, tropical fruit aromas and whiffs of guava, follow through ontoa mouth filling palate with hints of the minerality that is so distinctive of Overgaauw's terroir.

A crisp finish is complimented by a lingering fruity aftertaste

Van Loveren Fives Reserve Fruity, unwooded wine. A delightful summery wine to enjoy with salads, cold meats,creamy pasta dishes, chicken, veal and shellfish

Sauvignon BlancSauvignon BlancSauvignon BlancSauvignon BlancDu Toits Kloof R90Full-bodied with tropical fruit, a zingy acidity and sharp citrus finish

Bon Courage R100A delicate fruity wine in the new world style. Crisp and dry with mouth-wateringgooseberry and tropical fruit salad flavours, which carry through into a long tangy finish

Durbanville Hills Rhino Fields R120Green pepper aromas, intense gooseberry and tropical fruit flavours and long full finish

Seidelberg R120Delicious warm region Sauvignon Blanc incorporating tropical pineapple and guavaflavours with a cooler fresh, crisp, green apple finishCharles Back Fairview R125Gooseberry, green fig and melon character, with crisp acidity and a clean finish

ChardonnayChardonnayChardonnayChardonnayFalse Bay Vineyards R120

A powerful expression of Chardonnay - silky and well balanced, with fresh flavours ofcitrus underscored by gentle toasty notes.Seidelberg R120Butter, honey, citrus fruit and a subtle toastiness combine to produce a truly gorgeous,complex wine. This wooded white wine is great with most dishes.

Durbanville Hills Rhino Fields R125Full bodied with intense flavours of pineapple, melon and green apple with a crispacidity and a long aftertaste.

Pinot GrigioPinot GrigioPinot GrigioPinot GrigioTwo Oceans R80A fruity wine with peach, apricot and litchi nuances. An ideal sipping wine, excellentwith light salads

Van Loveren Yellow straw / gold colour. Flavour, fruit driven wine. Well-rounded with fine aromasand complex, dry lingering finish


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White BlendsWhite BlendsWhite BlendsWhite BlendsBon Courage Hillside R90

A medley of fresh fruit flavours, including peaches, pears and lemons. Full on the fruit, the firm acidadds to the wine's briskly clean style and youthful appealJordan Chameleon R125Grassy green fig and zesty, citrus-melon balanced by a long creamy finish.

Sparkling WinesSparkling WinesSparkling WinesSparkling WinesDu Toits Kloof Sparkling Brut R100Light, undemanding, dry sparkler with bracing Muscat and lemon tones, big fizz andcrisp, clean finish

Bon Courage Blush R100A delightful pink with a slight hint of Muscat on the nose. A Vin Doux style sparkling wine to accompany all the good things in life

Pongrcz R130Gives a vibrant refreshment, with green-apple notes & a touch of lemongrass on the finish

Ros/Blanc de NoirRos/Blanc de NoirRos/Blanc de NoirRos/Blanc de Noir

Hazendal Blanc de Noir R80Creamy gentle palate with a fresh, clean and crispy taste

Schalk Burger Meerkat Pinotage Rose R95Long, lingering taste of strawberries and cream

Overgaauw Shepherds Cottage R95The wine displays the tropical Pinotage red berry, especially strawberry aromas that follow through onto a refreshing mediumdry mouth filling palate with the fruit flavours lingering pleasantly on the aftertaste

MerlotMerlotMerlotMerlotDu Toits Kloof R100Ripe mulberry and mint flavours mingle pleasantly with light smokiness from the oak

Seidelberg R135A medium-bodied red with soft and silky smooth red berry flavours and just a hint of oak to soften well-ripened tannins

Overgaauw R190A well-structured, medium-bodied wine with a rich combination of black cherry, floraland oak spice notesDurbanville Hills Rhino Fields R195Medium to full bodied with strawberries and cherries followed by oak spices

ShirazShirazShirazShirazDu Toits Kloof R110Full, ripe blackberry fruit aromas and flavours combined with layers of pepper and spice to create a medium bodied rich wine

Nederburg R135A rich, full-bodied wine with ripe plum and dark chocolate flavours and a goodtannin structure

PinotagePinotagePinotagePinotage

Van Loveren Fives Reserve Refined layers of fruit, vanilla and spice follow a complex nose of banana, cassis and strawberry on the palate.A characterful wine with a soft finish

Schalk Burger Meerkat R95This juicy Pinotage offers you the sensual extravaganza of mocca chocolate, sweetplums and soft vanilla


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Cabernet SauvignonCabernet SauvignonCabernet SauvignonCabernet SauvignonRiebeek Cellars R110The black fruit is well balanced with subtle French oak for a complex nose and anelegant and lingering follow through

Hartenberg R130An easy drinking wine with soft fruit flavours and textures, finishing off withelegant and velvety tannins

Nederburg Manor House R190Aromas of blackcurrant, cassis, chocolate and mocha. On the palate, ripe blackberry and currant, mocha and a hint of oak spices

with firm, but supple tannins

Red BlendsRed BlendsRed BlendsRed BlendsSilvertree Selected R75

A light style blend made from mainly Merlot with a taste of sweet blackcurrants on the palate

Du Toits Kloof Shiraz Cabernet R90Juicy black berry, ripe red berries and mint undertones are paired well with pepper and spice to create a rich, medium-bodied wine

Schalk Burger Meerkat Burrow R95An explosive melange of juicy red berry fruit and subtle, exotic spices rewarding yourpalate with flavours of cassis, dark chocolate and almonds

Hazendal Shiraz Cabernet R120

Deep red blend has an earthy, spicy upfront nose with aromas of smoked meatand ripe plums with a spicy aftertaste

Ports and Fortified WinesPorts and Fortified WinesPorts and Fortified WinesPorts and Fortified WinesMonis Pale Dry Sherry R15 (Double Tot)

Monis Medium Cream Sherry R15 (Double Tot)

Allesverloren Port R15 (Double

BeersBeersBeersBeersCastle Lager/Lite R14Black Label R14

Amstel Lager R15Windhoek Lager/Lite R15Millers R16Heineken R16Pilsner Urquell R16Carlsberg R20Stella Artois R20

Ciders & Spirit CoolersCiders & Spirit CoolersCiders & Spirit CoolersCiders & Spirit CoolersHunters Dry R16Burchell Cider R16Savannah Dry/Light R16

Brutal Fruit R16Smirnoff Spin R17

Documents

Wedding Function