Events at The Westcliff Menu

Canapes Oyster Ceviche (SF) Lightly Smoked Seabass Tartare (F) Moet & Chandon Brut Imperial ____________________________________________________________ Amuse Salmon Gravadlax (F,D,M) Sour Cream, Mustard Moet & Chandon Rose Imperial ___________________________________________________________________ Starter Prawn & Leek Terrine (CT, D) Moet & Chandon Rose Imperial ____________________________________________________ Intermediate Mushroom Casoncelli (D,E,G,A) Champaigne Velouté Moet & Chandon Vintage 2016 __________________________________________________________ Main “Roasted Chicken” (D,E,G) Asparagus, Truffle, Sauce Albufera Moet & Chandon Vintage 2016 _________________________________________________ Dessert Coconut Pannacotta(D, E) Mango Sorbet, Compressed Pineapple, Coconut Meringue Moet & Chandon Nectar Imperial ________________________________ Friandise Dark Chocolate Truffles (D)

To Waste, or not to Waste! This is a journey in creating awareness of how and what we overlook when we create beautiful food. How to celebrate The Unwanted! Most recipes are created to use perfect pieces of produce. We discard the unwanted, once it is in the bin it is no longer in our eyesight. Making soup is not always the answer. Respect the ingredients! Respect the Farmer! Respect the process!, Respect the Chef, Respect the Guest! Dinner where awareness is created around waste, being responsible in our choices. ___________________________________________ Stood-up! (Canape) Spinach Stalk Pakora Melon Seed Milk Watermelon Kimchi (F, S) Fish Fingers (G,E,D) Banana Skin Curry (N) Inzalo Agave and Tepache ___________________________________________ “Skin & Bones” Croûtes, Chicken Skins, Beef Tendons, Smaltz, Beef Tallow (D) Grapesmith Maritimo 2021 (Simonsig) ______________________________________________________________ 50% Salmon Tartare, Corn Husk Salmon (F, D) Cederberg Five Generations Chenin Blanc 2025 __________________________________________________________________ Spaghetti Chicken Ravioli (G,D) Jordan Chardonay 2024 ______________________________________________________________ 100% Lamb - Nose to Tail (D,G) Leonora 2022(Cabernet Sauvignon) _______________________________________________________________ To the core! Apple Mousse, Caramel Apple Compote, Apple Brown Butter Cake, Apple Gelato (E,D,G,N) ____________________________________________________________ Friandise Apple Pate De Fruits ( vegan )

WELCOME DRINK Eggnog (E, D, A) Raspberry White Chocolate Milkshake (E, D) - LIVE STATIONS Sushi Station & Oyster Station (F, SF, S) Selection of All Your Favourite Sushi, Sashimi and Freshly Shucked Oysters, Served with Pickled Ginger, Wasabi, Ponzu, Mignonette Dumpling Station (G, P, SF, CT, S) Chicken Potstickers, Steamed Pork Dumpling, Har Gow (Prawn), Homemade Chilli Oil, Ginger Black Rice Vinegar, Spring Onion Oil, Sichuan Dumpling Sauce, Hot & Sour Sauce Caesar Station (S, F, P, D, E, CT, G) Baby Gem Lettuce, Garlic Croutons, Anchovies, Egg, Biltong, Pancetta, Prawns, Caesar Dressing - HARVEST TABLE Kataifi Fried Halloumi (D, G), Olives, Feta (D), Marinated Artichokes, Grilled Vegetables, Spanakopita (G, D), Dolmades, Baba Ghanoush, Tzatziki, Kibbeh, Kofta, Labneh (D), Muhammara (N), Taramasalata (F), Hummus, Falafel, Flat Bread (G) Artisanal Breads, Lavash Asparagus Tart with Goat’s Cheese (D, G, E) Bacon & Leek Quiche (D, E, P, G) Butternut & Cinnamon Pithivier (G, E, D) Home-Smoked Salmon and Gravlax (F, GF) Mustard Dressing, Crème Fraîche, Salmon Roe, Blini, Yoghurt Flat Bread, Rye (G, E, D) Smoked Ostrich Carpaccio with Spekboom, Pickled Onion, Parmesan Crisps (D, GF) Seared Tuna, Miso Aioli (F, S, E) Chicken Rice Salad with Mint, Coriander and Sesame (F, SM, S, N) Poached Seafood Tower — Salmon, Seabass, Calamari, Prawn, Mussels with Avocado, Marie Rose and Aioli (SF, CT, F, E, GF) - SALADS Turkey Cobb Salad (D, N, GF, A) Cabbage, Sunflower Seed, Cranberry and Parmesan Salad (D, E, GF) Mange Tout, Pea & Shaved Fennel Salad (V, GF) Charcoal-Roasted Beetroot & Butternut Salad with Whipped Feta and Orange (VG, D, GF) Nut & Seed Pearl Couscous Salad, Mint, Coriander, Spring Onion (G, N) Heirloom Tomato Caprese Salad (VG, D, N) Honey-Roasted Stone Fruit & Almond Salad with Labneh (D, N) Potato Salad (E, D) Crudités with a Selection of Dressings Roast Chicken & Hawker Noodle Salad with Ginger, Garlic, Soy & Bean Sprouts (S, G) Watermelon & Feta Salad with Mint & Pistachio (D, N) - CHARCUTERIE Chicken Liver Parfait with Noble Harvest Poached Prunes (D, N, E, A) Homemade Turkey Pastrami Turkey Terrine (D, E) Salami, Prosciutto, Coppa, Saucisson Sec (P) Pastrami, Roast Beef, Bresaola Shaved Gammon, Roast Pineapple, Cranberry Chutney (P) Accompaniments — Dried Fruits, Red Wine Poached Pears (A), Roast Apple Compote, Cornichons, Dijon, Horseradish, Crème Fraîche, Remoulade - HOT BUFFET — CARVERY STATION Roast Beef Fillet, Turkey Roulade, Crown-Roasted Turkey Breast, Karoo Lamb Leg, Honey and Mustard Glazed Kassler (P, M) Accompaniments — Pineapple Chutney, Apple Sauce, Mustard Sauce, Aioli, Giblet Gravy, Mint Jelly Roast Baby Potatoes, Yorkshire Pudding, Sausage Stuffing (D, E, G) - SALMON CARVING STATION Salmon en Croûte, Mustard & Dill Sauce (G, E, D, F) Asparagus Salad - HOT BUFFET — SELECTION Brussels Sprouts with Bacon and Cremalat Blue (D, P) Butternut Casserole (D, G) Polenta Croquettes, Parmesan (VG, D) Iranian Rice with Dried Fruits (VG) Truffle Cauliflower and Cheese Bake (VG, D) Potato Bake (VG, D) Market Vegetables (VG, D) Butternut Squash & Ricotta Conchiglioni, Sundried Tomato (VG, D, G) Beef Cheek Daube (D, A) Thyme-Marinated Lamb Cutlets with Chimichurri (D) Paella (CT, F, SF) Chicken Tikka Masala (D) Mushroom & Spinach Rotolo (E, D, G) - LOCAL & INTERNATIONAL CHEESE TABLE Served with Artisanal Bread, Assorted Crackers, Sesame Seed Crisps, Lavash, Grissini Sticks, Kumquat Preserve, Homemade Tomato Chilli Jam, Apple Grape Chutney, Fresh Grapes, Fresh Berries, Dried Fruit Selection, Honey-Roasted Nuts (VG, G, D, N, SM) Seasonal Fruits Selection (V, GF) - CHEF’S CHRISTMAS DESSERTS Red Velvet Cake (D, G, E) Passion and White Chocolate Entremets (D, G, E) Peppermint Crisp Paris-Brest (D, G, E) Spiced Pumpkin Pie (D, E, G) Eggnog Tres Leches (D, G, E) Cheesecake Trifle Verrine (D, G, E) Vanilla and Apricot Roll Cake (D, G, E) Snowmen Macarons (D, N, E) Pistachio Tiramisu (G, D, E, N) Orange Dark Chocolate Brownies with Milk Chocolate Whip (D, E, G) Candy Cane Lollipops (G, D) Fruit Cake (G, D, E, S) Salted Caramel and Chocolate Tart (D, G, E) Pear and Fig Cobbler with Pouring Cream (G, D, E) - CHILDREN’S DESSERTS Soft Serve Ice-Cream Sundae Bar (D, N, VG) Vanilla Ice Cream, Chocolate Sauce, Caramel Sauce, Strawberry Compote, Assorted Sweet Toppings Assorted Chocolate Bonbons (D) Assorted Chocolate Truffles (D) Selection of Macarons (D, E, N) R2 500 per person · Children 3 – 12 years: R1 600 per person

ARRIVAL DRINK Four Seasons Signature Negroni (A) ARRIVAL OYSTER STATION Freshly Shucked Knysna Bay Oysters (SF) Served with Nuoc Cham (F) - AROUND THE WORLD Sushi Bar (S, F, SF, CT, G, SM) A Selection of All Your Favourite Sushi, Served with Pickled Ginger, Wasabi, Soy Sauce Dumpling Station (G, P, SF, CT, S) Chicken Potstickers, Steamed Pork Dumpling, Har Gow (Prawn), Homemade Chilli Oil, Ginger Black Rice Vinegar, Spring Onion Oil, Sichuan Dumpling Sauce, Hot & Sour Sauce Bao Bun Station (G, S, P, SM) Crispy Fried Chicken, Pickles and Spring Onion | Hoisin-Glazed Pork Belly, Pickles and Spring Onion | Mushroom & Kimchi Caesar Station (S, SF, CT, D, E, G, F) Baby Gem Lettuce, Garlic Croutons, Anchovies, Egg, Biltong, Pancetta, Prawns, Bacon, Caesar Dressing Harvest Mezze Table (VG, D, N, G, SM) Kataifi Fried Halloumi, Olives, Feta, Marinated Artichokes, Grilled Vegetables, Spanakopita, Dolmades, Baba Ghanoush, Tzatziki, Muhammara, Taramasalata, Hummus, Falafel, Flat Bread, Kibbeh Grilled Zucchini (V) | Roasted Aubergine (V) | Roasted Bell Peppers, Chopped Chilli | Crudités with a Selection of Dressings | Artisanal Breads, Lavash Taco Station (CT, G, D, P) Shrimp, Chipotle Chicken and Braised Pork, Flour Tortilla, Roasted Peppers, Onion, Cheese, Pico de Gallo, Pineapple Salsa, Sour Cream, Lettuce and Guacamole Ramen Bar (S, E, G, P, SM) Shoyu & Vegan Dashi, Rice Noodles, Ramen Noodles, Chashu Pork Belly, Soya-Marinated Chicken Thigh, Beef Brisket, Ajitama Egg, Miso-Glazed Tofu Bean Sprouts, Bamboo Shoots, Spring Onions, Nori, Mushroom, Chilli Oil, Sesame Oil, Fried Shallots - CHARCUTERIE DELI COUNTER Parma Ham, Carved (P) Pork Pies (P, G, E) Chicken Liver Parfait with Noble Harvest Poached Prunes (D, N, E, A) Homemade Turkey Pastrami Schinkenspeck, Capers, Onion and Lemon (P) Country Terrine (P, D, E) Salami, Coppa, Saucisson Sec (P) Pastrami, Roast Beef, Bresaola Smoked Springbok Carpaccio with Spekboom, Pickled Onion, Parmesan Crisps (D, GF) Quiche Lorraine (E, G, P, D) Accompaniments — Dried Fruits, Red Wine Poached Pears (A), Roast Apple Compote, Cornichons, Dijon, Horseradish, Crème Fraîche, Remoulade - LOCAL & INTERNATIONAL CHEESE TABLE Artisanal Bread, Assorted Crackers, Sesame Crisps, Lavash, Grissini Sticks, Kumquat Preserve, Homemade Tomato Jam, Apple Grape Chutney, Fresh Grapes, Fresh Berries, Dried Fruit Selection, Honey-Roasted Nuts (VG, G, D, N, SM) Seasonal Fruits Selection (V, GF) - COLD SEAFOOD BUFFET Salmon Station (F, GF) Maple and Honey-Roasted Salmon, Home-Smoked Salmon and Gravlax Mustard Dressing, Crème Fraîche, Salmon Roe, Blini, Yoghurt Flat Bread, Rye (G, E, D) Mange Tout, Pea & Shaved Fennel Salad, add Smoked Salmon (F) Prawn Tower, Avocado, Marie Rose (CT, E, D) Octopus & Chorizo (SF, P) Blackened Salmon (F) Seabass Crudo (F) Calamari (SF) Mussels in a Garlic Parsley Sauce (SF, D) Roasted Red Pepper & Seared Tuna (F) - SALADS Vietnamese Chicken & Rice Noodle Salad (F, S, SM) Cobb Salad (D, N, GF, A) Crunchy Asian Slaw Salad (D, E) Butternut & Beetroot Salad with Citrus (V, GF) New Potato and Chorizo (P) Heirloom Tomato Caprese Salad (VG, D, N) Honey-Roasted Stone Fruit Salad with Labneh & Walnuts (D, N) Nut & Seed Pearl Couscous Salad, Mint, Coriander, Spring Onion (N, G) Potato Salad (E, D) Broccoli, Cauliflower Floret, Red Onion and Cherry Tomato Salad (V) Baby Spinach, Strawberry, Goat’s Cheese, Avocado and Cashew Brittle Salad (D, N) Watermelon & Feta Salad with Mint & Almonds or Pistachio Nuts (D, N) - Asparagus Mimosa (E) - MAINS — SERVED TO TABLE Beef Fillet Wellington (D, E, G, P) Celeriac Purée, Carrot, Broccoli, Pommes Dauphinoise, Truffle Jus OR Cioppino (G, E, SF, CT, F) Seabass, Crayfish, Mussels, Calamari and Clams, Rich Tomato Fennel Sauce, Polenta OR Abstract (GF, V) Gem Squash & Smoked Panisse, Aubergine Moussaka, Slow-Roasted Plum Tomatoes Stuffed with Quinoa, Jus OR Duck (D, E, G) Seared Duck Breast, Orange Jus, Crispy Fried Duck Confit Tart, Onion Prune Purée - FESTIVE DESSERT BUFFET Pistachio and Vanilla Entremet (D, G, N) Cheesecake Mousse with Milk Chocolate Ganache (D, G) Traditional Milk Tart (D, G, E) Almond Dark Chocolate Gâteau (D, G, N) Coconut White Chocolate Macarons (D, N, E) Lemon Roll Cake (D, G, E) Cherry and Chocolate Verrine (D, G) Set Vanilla Custard with Raspberry Textures (D, E) Passion Fruit Posset with Strawberry (D) Selection of Chocolate Bonbons (D) Assorted Truffles (D) Key Lime Tartlets (D, E, G) Apple Pudding with Vanilla Custard (D, G, E) - LIVE DESSERT STATION Soft Serve Ice-Cream Sundae Bar (D, N, VG) Vanilla Ice Cream, Chocolate Sauce, Caramel Sauce, Assorted Sweet Toppings Crêpe Bar (D, VG, G, E) - MIDNIGHT Friandises & Cheese Fours (D, G, E, N) --------------------------------------------------------------------------------------------- R3 800 per person · Children 3 – 12 years: R2 300 per person