Starters
Beetroot and Orange Borsch
Spicy Pumpkin & coconut soup topped with cassava chips
Chilled Gazpacho served with Cous Cous
Creamed carrot, ginger and coriander soup with lemon grass garnish
Seafood bisque with toasted bread and garlic aioli
Rare pepper crusted tuna with lemon hollandaise
Marinated calamari with passion fruit salad
Smoked sailfish and rosti potato cakes seved with lemon grass cream
Rock lobster with papaya salad & dill lime dressing
Prawn & avocado kebabs served with seafood mayo
Crumbed asparagus with guacamole dip
Avocado salad with mango vinaigrette salsa

Main courses (choice of vegetable combinations served in various ways)
Pot roast leg of lamb with mint gravy
Chargrilled fillet of beef with Madagascar green peppercorn sauce
Grilled jumbo prawns with lemon, parsley & garlic butter & saffron rice
Kingfish kebabs with peanut satay
Paella / pool evenings eg: seafood barbeque etc
Stuffed whole red snapper chargrilled on an open fire
Tanzanian Evening - a choice of traditional dishes
Pootjie evening - a choice of curries eg: goat curry, green coconut chicken etc
Pork fillet stuffed with ground almonds and orange
Pork, prune and cashew nut kebabs

Desserts
Crème Brule with toasted coconut garnish and lattice toffee
Filo pastry layered with Banana Amarula
Cheesecake with fresh berries and strawberry puree
Crepes Flambe with orange sauce and hint of cointreau
Banoffi Pie with whipped cream and chocolate flakes
Lemon chiffon mousse garnished with mint & cherries
Rich chocolate mousse served with florentines
Passionfruit syllabub
Pears in red wine & served with biscotti

Brunches (depending on time of day, could be traditional breakfast. Brunch, bush b/fast, packed lunch)
Selection of seafoods, marinated calamari salad, steamed crab claws, prawn, avo & mango salad, polenta with ratatouille topping, cous cous, variety of green, beetroot etc salads, vegetable spring rolls with sweet & sour sauce, chicken kebabs etc etc, cheeseboard and fruit kebabs.

For vegetarians we try to keep as close to the non vegetarian starter as possible, so for example, if its an avo & something starter, then we do the avo & mango vinagrette so it even looks the same. The soups are pretty safe as most of them are vegetarian anyway.
Main courses Maretha does the vegetables and then adds something special in place of meat eg: Spinach roulade, pumpkin souffle, stuffed mushrooms , rosti, crumbed asparagus, filo parcel with mushroom and asparagus filling, pancake eg: spring vegetables in a spinach crepe, brocolli & mushroom croustades, vegetable spring roll with sweet and sour sauce, polenta pizza, fennel bake in a roquefort cheese, ratatouille terrine etc.