Hackle Brooke: venue for meetings, conferences and get-togethers

Please select ONE(1) of the following items:

Carpaccio Wraps

Beef Carpaccio with rocket and cream cheese flling and a sesame sprinkle

Smoked salmon with caper cream cheese, onion rings, black pepper and watercress

Aubergine with tomato, endive and chunky cottage cheese

Canapé Selection

Seared beef on toasted garlic baguette with pickles and mustard

Sesame Line fsh in a cucumber wrap with peppadew, rice noodles and mayo

Cajun Style Chicken with mango and coriander

Grilled Vegetables with pecorino and pesto

Mongolian Vegetable wrap with soya reduction

Please select ONE(1) of the following items:

Add an optional second dessert @ R12.70 additional

Smoked Salmon Mascapone

Smoked salmon wrapped around black pepper and Lime fused mascarpone sided by rocket and caper salad.

Cous-cous Crusted Chicken with Asparagus Salad

Golden Brown Cumin and coriander Cous-cous Crusted Chicken breast, stacked with fresh asparagus and sprouts, drizzled with a garlic citrus oil.

Springbok carpaccio Salad

Asian Green mix, tossed with cocktail tomatoes, sprouts and Roasted red capsicums, topped wit slithers of springbok carpaccio and Pecorino shavings, drizzled with olive and balsamic dressing.

Vegetarian Spring Rolls

Phyllo wrapped soy and ginger stir-fry vegetables, fried crispy golden brown, drizzled with a home made sweet chilli sauce.

Crispy Oriental Salad

A compilation of seasonal leaves and greens tossed around a sushi–fashion sandwich

Finished with toasted rice kernels and a soy ginger dressing

Butternut Pansotti with Ricotta and Gorgonzola

Home-made flled pasta half moons, topped with a butternut and béchamel sauce

Finished with Splashes of fresh Tomato, Pesto and Blue Cheese Crumbs

Goats cheese Tower with Balsamic Grilled cherry Tomatoes

Caramelised goat’s cheese stacked on grilled cherry tomatoes dressed with a balsamic reduction and sweet Basil

Please select ONE(1) of the following items:

Add an optional second starter @ R12.70 additional

Fire Roasted Mediterranean Style Beef Fillet

Complimented with gateau potatoes, a sprinkling of Crisp garden and char-grilled veggies fnished with a fne claret reduction

Beef Wellington

Topped with mushroom duxelle and chicken liver pate wrapped in a spinach leaf and puff pastry with fresh asparagus and vegetable mélange

All fnished with a dark Madeira sauce

Seafood “Du Jour” (additional R40.00 per person)

Fresh grilled line fsh with 6 Queen Prawns drizzled with a lemon butter Beurre blanc, served on a basmati rice and grilled vegetable stack.

Supreme of Chicken “Forrestiere”

Breast of chicken flled with wild mushroom spinach and feta

Pilaf rice and seasonal vegetables

Served with a sherry cream sauce

Beef Tenderloin “Espanol Style”

Whole beef fllet rolled in cracked black pepper and a hot Jalapeño marinate, seared and famed in a skillet sliced onto a ragout of wild mushrooms and fnished with a sauce of Madeira style chicken livers

Grilled West Coast Kingklip

On a seafood linguine with French beans and buttered baby carrots

Pesto and Cracked Pepper encrusted Fillet

Layered on a brinjal, sweet potato, courgette and Napolitana mille-feuille with a Thyme Jus

Pepperdew encrusted Chicken Breast

Noodle grilled Vegetables layered on a bed of Mushroom and Parmesan Infused Risotto draped with a Mild Sweet Chilli Sauce

Rack of Lamb

Crown Rack of Lamb styled around a Brinjal, Napolitana and Sweet Potato Mille-feuille garnished with French Beans and laced with a Rosemary Jus

Chicken and Prawn Curry

A classical duo favoured with sweet peppers and Pernod accompanied with pilaff rice and garden fresh vegetables

Sole ‘Meuniere’

Pan-fried, dressed with parsley coated lemon segments served with almond favoured vegetables, pilaff rice and a lemon butter sauce

Skilleted Fish “Cajun Style”

Fresh Linefsh Du Jour, Lightly blackened and seared on the griddle, atop a bed of Cajun dusted and crisply fried vegetables, served with Couscous and a Soy butter sauce

Noisette of Lamb with Red Currant Jus

Lamb Noisette accompanied by glazed carrots and peppered green beans draped with a delicious port and red currant Jus

Please select ONE(1) of the following items:

Add an optional second main coarse @ R39.60 additional

Crème Brûlée

Traditional Egg Custard made with Cream topped with a Blackened Sugar Crust

White and Dark chocolate Marquise

Strawberry Parfaita

Frozen Parfait of blended Strawberries and cream with chilled Frangelica Anglaise and Cognac marinated fruits and berries

Duo of Cheesecakes

Strawberry and blueberry cheesecake on a pool of crème anglaise with seasonal berries

Marinated Strawberries and Ice-Cream

Fresh chilled strawberries marinated in fne old brandy served with a scoop of vanilla ice-cream on a pool of crème anglaise

Black Forest Gateau

Our version of a German Chocolate Mousse made with Kirsch and vanilla Bavarois, cherries, fresh cream and fine chocolate shavings to garnish

Italian Tiramisu

An Italian Cheesecake made with Mascarpone cheese and boudoir biscuits soaked in espresso-brandy syrup and decorated with a coffee glaze, garnished with a chocolate coffee bean

La Caramella

A Cappuccino Mousse with an Italian meringue dipped in caramel crunch with whirls of Dulce de Leche (soft caramel) and Cape Velvet Liqueur, glazed with a thin layer of crisp caramel crunch

Fudge Picasso

A white chocolate mousse, loaded with chunks of home-made fudge and Cape Velvet liqueur, painted with white chocolate glaze and whirls of dark chocolate by Picasso himself!

Strawberry Cheesecake

Strawberry cheesecake made with Strawberry pieces, over a butter biscuit base, wrapped in a thin vanilla Swiss roll, glazed with a Strawberry coulis and a single baby Strawberry