Document Content

• Index

• Overview

• Restaurant Contract

• Breakfast Menu

• Cocktail Menu

• Set Menu

• Buffet Menu

• Picnic Menu

• Wine List
 Wedding Functions
The Silver tree Restaurant, situated in the beautiful Kirstenbosch Botanical Gardens is the perfect location for
events of all varieties. Looking out on to the eastern slopes of Table Mountain, the venue is breathtaking in
summer. Our floor to ceiling glass doors allow for spectacular views of the garden. Winter occasions are cosy and
intimate with our large 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 of Starters, Main Courses and
desserts.

Welcome Drinks and Canapés 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.
 Restaurant contract
Dear Sir / Madam
Thank you for your interest shown in holding a function at The Silvertree Restaurant. At Silvertree we strive towards
professional service, and in order to build a good working relationship with you, would like to list below the following
Function 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 476 882
Branch code: 104 609
Nedbank 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

6. Final Number

The final number for your function is to be finalized, in writing, 14 working days prior to the date of 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 Hours

Normal 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 Equipment

We 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

15. Décor

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 décor set up team must vacate the venue half an hour before the function so that we can do final
checks. All décor boxes and equipment must be removed from venue after set up.

All décor 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 décor/electricity/sound or other requirements, such
contractors must comply with all the requirements of the Occupational Health & Safety Act and have all the
necessary registration documents before commencement of work.

An indemnity form must be signed relieving both the Silvertree Restaurant and the Kirstenbosch Botanical
Garden 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 account.

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 décor.

Band

Music

Carrying, set up and removing of décor.
We can assist you with contact names and suppliers of décor, 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
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 restaurant’s 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 R3500
deli venue hire.

22. Security Guard

Should you wish to have a security guard exclusively for your function, this can be arranged with
your 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 the
Sculpture 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 not
hesitate to contact us.

Yours sincerely

Banqueting Department
Tel: 021 762 9585
Fax: 021 762 9625

PLEASE SIGN & FAX BACK WITH A COPY OF YOUR IDENTITY

DOCUMENT.

Date of Function:…………………………………………………………………………….
Confirmed by:………………………………………………………………………………….
PLEASE PRINT NAME
ID Number:……………………………………………………………………………… …….
Postal Address:………………………………………………………………………………
…………………………………………………………………………………
………………………………………………………………………………..
Email address:………………………………………………………………………………..
Signed:……………………………………………………………………………………………
Date: …………………………………………………………………………………………
 Breakfast Menu
Certain items on this menu are seasonal and subject to availability. Price is per head (except for the cheese
plate).Please create your own menu from the following options:

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

BAKER’S BASKET: (includes butter, jam & cheese): (Plated or buffet) R53.00
Assorted 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
• Sautéed button mushrooms R12.50
• Baked beans with onions and pepper R10.00

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

CHEESE PLATE: R250.00

Brie, camembert, blue rock and sliced cheddar (125g). Served with crackers, figs and preserved ginger.
(Platter will feed 5 – 10 people)

Breakfast Menu
 Cocktail Snack Menu
Price per person: R175 + 10% for the menu below.

Buffet consisting of the following: Something sweet…

Honey and mustard glazed cocktail sausages (beef
or 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.

Fruit skewers

Assorted mini sweet tartlets

Maraschino crème brûlée
Cheese

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

Cheese and Wine menu

Price per person: R155 + 10%

Cheese Canapés

Local cheese board with camembert, blue, cheddar,
Parmesan shortbread topped with goats
brie and mozzarella cheese garnished with fresh cheese.
grapes (seasonal) and nuts. Fig and ginger
Bloody Mary shot with a smoked oyster.
preserves, cheese straws and crackers.
Mediterranean skewer with cherry tomato,
mozzarella and basil pesto.

Camembert and fig spring rolls.

Assorted mini quiches.

Fresh Fruit skewers.

Extras

Canapés (R12 + 10% each)
Assorted mini quiches.

Bloody Mary shot with a oyster.
Jalapeno rissoles.

Mini fillet steak on a crouton topped with a salsa Verde.

Parmesan shortbread topped with deep fried Sweets (R13 + 10% each)
camembert and ginger in syrup.
Mini lemon meringues.

Mozzarella and cherry tomato skewer.
Maraschino Crème brûlée in a Chinese spoon

Spring rolls with sweet chilli dip.
Mini milk tarts.

Chicken drumsticks with a BBQ sauce.
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).
 Set menu
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 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 prawns
and 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 by
fluffy parmesan mashed potatoes R140.00

Spinach and mozzarella chicken on a bed of sautéed mushrooms with a creamy mushroom sauce
Accompanied by parmesan mashed potatoes R125.00

Vegetable tian with goat’s 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
 Buffet Menus
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% per
person.

Starter Buffet:

Alfresco Starter: R65 per person
(On the table)

A display of breads and melba toast.

Rocket salad with roast vegetables, goat’s 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.
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. Topped
with pesto and parmesan shavings.

Crispy garlic bread.

Option 2: R75 per person

Salad of Chinese noodles, chicken strips, blue
cheese and pear.

Baked aubergines with tomato and mozzarella

Lamb and apricot kebabs

Olives, feta cheese, hummus and mini herb pita bread.

Main Course Buffet:

OPTION 1:1 R135 per person OPTION 2: R150 per person

Roasted baby potatoes, baby onions and garlic.
Savoury rice.

Seasonal sautéed vegetables.
Grilled mielies, sweet potato and green beans with

Chicken Caprese garlic butter.

Beef and vegetable stir fry with Chinese noodles
Deep fried or grilled kingklip with mushy peas and

Deep fried or grilled kingklip with mushy peas and potato wedges.
potato wedges.
Chicken Caprese

Roast sirloin with gravy.

OPTION 3: R160 per person OPTION 4: R210 per person

Vegetable paella

Vegetable paella with coconut.

Sautéed seasonal vegetable

Cauliflower and broccoli baked in a cheese sauce.

Vegetable, beef or chicken stir fry with Chinese noodles

Roasted baby potatoes, baby onions and garlic.

Lamb cutlets crusted with garlic and herbs, served with a

Chicken Maryland with deep fried banana.
red wine sauce

Grilled line fish topped with creamy garlic mussels.

Chicken supreme marinated in North Indian spices and

Roast leg of lamb stuffed with feta, garlic, rosemary and
yoghurt garnished with flash fried prawns.
pecan nuts.

Grilled line fish topped with creamy garlic mussels.
 Dessert Buffet:

OPTION 1: R50 per person OPTION 2: R60 per person

Vanilla ice cream with strawberry coulis and
Crème brulee mille fuille
shortbread biscuits
Strawberry ice cream with berries or rum and raisin

Chocolate coffee cake ice cream with toffee sauce

Grilled pineapple with black pepper and Kahlua
Tiramisu or Berry pudding
caramel

OPTION 3: R65 per person

Crepes Suzette

Vanilla ice cream

Cheese cake or chocolate mousse

Turkish delight

ADDITIONS:

Chocolate fountain with fresh fruit kebabs, cocktail

meringues, boudoir biscuits and strawberries
(seasonal): R35 per person. Minimum amount of 30
guests.

Cheese and biscuits with fig preserve, ginger in syrup
and seasonal fresh fruit: R50 per person.

Malva pudding and custard or cream: R30 per person
 Picnic Menu
“Option 2”
“Option 1” Picnic for 2

Light or Kiddies picnic F rom the earth…

Fresh salted giant nuts
Something to start with… Garlic & herb ciabatta bread
A fruit roll Crunchy cheese straws
Seasonal fruit Tasty Greek salad with baby tomatoes, feta, plump olives &
Jelly babies salad dressing
Yoghurt Potato salad with creamy mayonnaise & chives
A combination of Silver Tree’s well flavoured chicken
To quench your thirst… drumsticks & roast meat, served on a bed of lettuce, with a
Fresh fruit juice dash of mustard
Muslin wrapped cheese board, stacked with brie, camembert
Something substantial… and gorgonzola, topped with fig preserve and served with
Cheese & tomato roll crackers
R 80.00
To add to the touch…
A selection of pâtés
Chicken, snoek & cheese

Something sweet…
2 Fresh fruit skewers
“Option 3” Decadent chocolate brownie
Picnic for 1
From the vineyard…
A little luxury on… Your choice of red, white or sparkling wine
Your choice of fruit juice or mineral water
Cheese straws
Freshly salted giant nuts R 290.00
Dried fruit
Seasonal fresh fruit
“Option 4”
A little necessity… Picnic for 2
A selection of ham, pastrami & smoked chicken, served on a
bed of lettuce with a dash of mustard
So simple without meat…
Freshly salted giant nuts
Tasty Greek salad with baby tomatoes, feta, plump olives &
Plump dried fruit
salad dressing
Seasonal fruit
Potato salad with creamy mayonnaise & chives
Crunchy root vegetable crisp

A little cheese… So much more…

Individually portioned brie, blue and camembert cheese Garlic & herb ciabatta bread
served with crackers Tasty Greek salad with baby tomatoes, feta, plump olives &
Garlic & herb ciabatta bread salad dressing
Potato salad with creamy mayonnaise & chives
A little drop to drink … Roasted Summer vegetables
Individually portioned brie, blue and camembert cheese
Your choice of fruit juice or mineral water
served with crackers
R 180.00

T o spread…
Basil Pesto/Humus

So thirsty…
Your choice of fruit juice or mineral water
R 250.00
 Chenin Blanc
Silvertree Selected R75
A crisp, fruity Chenin Blanc with a refreshing finish. An extremely drinkable wine

Hazendal Bushvine Chenin R80

The round full-bodied palate lingers in perfect balance with citrus acidity
crispy, refreshing complexity

Riebeek Cellars R80

Packed with upfront tropical fruit. The palate follows through with fruit flavours balanced by a crisp
acidity to ensure a fresh fruity style of wine

Overgaauw Chenin R95

The wine's racy freshness, tropical fruit aromas and whiffs of guava, follow through onto
a 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 Five’s Reserve R100

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

Sauvignon Blanc
Du Toit’s Kloof R90
Full-bodied with tropical fruit, a zingy acidity and sharp citrus finish

Bon Courage R100

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

Durbanville Hills Rhino Fields R120

Green pepper aromas, intense gooseberry and tropical fruit flavours and long full finish

Seidelberg R120
Delicious warm region Sauvignon Blanc incorporating tropical pineapple and guava
flavours with a cooler fresh, crisp, green apple finish
Charles Back Fairview R125
Gooseberry, green fig and melon character, with crisp acidity and a clean finish

Chardonnay
False Bay Vineyards R120
A powerful expression of Chardonnay - silky and well balanced, with fresh flavours of
citrus underscored by gentle toasty notes.
Seidelberg R120
Butter, 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 R125

Full bodied with intense flavours of pineapple, melon and green apple with a crisp
acidity and a long aftertaste.

Pinot Grigio
Two Oceans R80
A fruity wine with peach, apricot and litchi nuances. An ideal sipping wine, excellent
with light salads

Van Loveren R100

Yellow straw / gold colour. Flavour, fruit driven wine. Well-rounded with fine aromas
and complex, dry lingering finish
 White Blends
Bon Courage Hillside R90
A medley of fresh fruit flavours, including peaches, pears and lemons. Full on the fruit, the firm acid
adds to the wine's briskly clean style and youthful appeal
Jordan Chameleon R125
Grassy green fig and zesty, citrus-melon balanced by a long creamy finish.

Sparkling Wines
Du Toit’s Kloof Sparkling Brut R100
Light, undemanding, dry sparkler with bracing Muscat and lemon tones, big fizz and
crisp, clean finish

Bon Courage Blush R100

A 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

Pongrácz R130
Gives a vibrant refreshment, with green-apple notes & a touch of lemongrass on the finish

Rosé/Blanc de Noir
Hazendal Blanc de Noir R80
Creamy gentle palate with a fresh, clean and crispy taste

Schalk Burger Meerkat Pinotage Rose R95

Long, lingering taste of strawberries and cream

Overgaauw Shepherds Cottage R95

The wine displays the tropical Pinotage red berry, especially strawberry aromas that follow through onto a refreshing medium
dry mouth filling palate with the fruit flavours lingering pleasantly on the aftertaste

Merlot
Du Toit’s Kloof R100
Ripe mulberry and mint flavours mingle pleasantly with light smokiness from the oak

Seidelberg R135
A medium-bodied red with soft and silky smooth red berry flavours and just a hint of oak to soften well-ripened tannins

Overgaauw R190
A well-structured, medium-bodied wine with a rich combination of black cherry, floral
and oak spice notes
Durbanville Hills Rhino Fields R195
Medium to full bodied with strawberries and cherries followed by oak spices

Shiraz
Du Toit’s Kloof R110
Full, ripe blackberry fruit aromas and flavours combined with layers of pepper and spice to create a medium bodied rich wine

Nederburg R135
A rich, full-bodied wine with ripe plum and dark chocolate flavours and a good
tannin structure

Pinotage
Van Loveren Five’s Reserve R95
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 R95

This juicy Pinotage offers you the sensual extravaganza of mocca chocolate, sweet
plums and soft vanilla
 Cabernet Sauvignon
Riebeek Cellars R110
The black fruit is well balanced with subtle French oak for a complex nose and an
elegant and lingering follow through

Hartenberg R130
An easy drinking wine with soft fruit flavours and textures, finishing off with
elegant and velvety tannins

Nederburg Manor House R190

Aromas 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 Blends
Silvertree Selected R75
A light style blend made from mainly Merlot with a taste of sweet blackcurrants on the palate

Du Toit’s Kloof Shiraz Cabernet R90

Juicy 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 R95

An explosive melange of juicy red berry fruit and subtle, exotic spices rewarding your
palate 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 meat
and ripe plums with a spicy aftertaste

Ports and Fortified Wines

Monis Pale Dry Sherry R15 (Double Tot)

Monis Medium Cream Sherry R15 (Double Tot)

Allesverloren Port R15 (Double Tot)

Beers
Castle Lager/Lite R14
Black Label R14
Amstel Lager R15
Windhoek Lager/Lite R15
Millers R16
Heineken R16
Pilsner Urquell R16
Carlsberg R20
Stella Artois R20

Ciders & Spirit Coolers

Hunters Dry R16
Burchell Cider R16
Savannah Dry/Light R16
Brutal Fruit R16
Smirnoff Spin R17