When you are planning your wedding at Bezalel Estate, you can rest assured that your meal will be beautifully prepared and presented. The kitchen run by Chef Lauren de Jager who studied at the Institute of Culinary Arts, Stellenbosch and who has trained and worked at a number of top restaurants in South Africa including Hunters Country House, Plettenberg Bay and Le Quatier Francais in Franschoek.

Our menus are interchangable to accommodate your personal requirements. Menu prices range from R170 to R260 p/p for 2009. Copies of menus are available on request.

We have the facilities to do plated menus for under 80 guests and buffet option for above 80 guests.
Menu prices are subject to change without prior notice, due to sudden changes in item prices or annual increases.
Children under the age of 10 will be charged 50% of agreed adult menu price. Children under the age of 4 will not be charged.

Listed bellow are a few menu examples:

Buffet choice menu

Starter

Ultimate Moroccan butternut & feta salad
Or
Petit pies/ tart (filling or your choice) with side salad
Or
Bezalel port/ punch and canapé table
Or
Phyllo cups filled with a tuna, apple and pecan salad

Main

Includes choice of two meat dishes with a sauce, two starch, two vegetable dishes and one salad.

Roasted beef with a basil cream (+R9.00)
Chicken breast stuffed with peppadew and wrapped in bacon
Bobotie with all accompanying salsas
Rolled pork filled with bacon, almond & mushroom stuffing
Roast leg of lamb with a red wine reduction
Thyme chicken stuffed with feta and wrapped in phyllo
Italian Lasagna
Five spice pork ribs

Starch
Rosemary roasted potatoes
Rich creamy wholegrain mustard Mash
Spiced rice
Steamed white rice
Yellow rice with raisins
Spicy potato wedges

Vegetables
Roasted Mediterranean vegetables
Buttered fine beans
Cardamom carrots
Cauliflower with Moroccan spiced cream
Char grilled vegetables
Cinnamon sweet potatoes
Pumpkin fritters

Salads
Greek salad
Chilli prawn salad with crisp noodles
Ultimate green salad
Curried carrot salad

Dessert
Choice of any one dessert with tea/coffee to follow

Italian Tiramisu
Traditional malva with crème anglaise
Baked fruit crumble with chantilly cream
Fresh fruit salad and vanilla ice cream
Dark chocolate fondant & hazelnut soup
Bezalel port poached pears with amarula anglaise
Assorted homemade truffel platter

Plated menu examples:

Menu 1 Plated

Chilled butternut and ginger cappuccino

5 Spiced Beef fillet served
with a mushroom & pink peppercorn bread & butter pudding,
roasted beetroot and baby marrow & carrot ribbons surrounded
 by a berry jus

Vanilla pod panna cotta served with
 brûléed pineapple and a gooseberry coulis

Menu 2 Plated 4 course

Roasted butternut, feta salad with fresh spinach
and pecan nuts, drizzled with a pink peppercorn dressing

Moroccan Lamb Cutlets served with mushroom risotto, buttered greens, roasted peppers, crisp potatoes and a brandied cream sauce

Italian Tiramisu served with cinnamon tuile
& kalua syrup

Assorted cheese, biscuit, fresh fruit and preserve platter
Tea & coffee

Menu 3 Platted

Baked biltong & cheddar tart
with red onion & balsamic marmalade

Lamb loin with a apricot & nut crust, chicken breast stuffed with peppadew & spinach and wrapped in phyllo, buttered fine beans, cardomom carrots
and creamy polenta with a rooibos jus

Malva with amarula ice cream placed on a coffee & chocolate cremé anglaise
Bezalel coffee liqueur

Morning wedding Brunch Menu

Arrival canapés served outside

Kalahari summer fruit punch

Bruchetta topped with rocket, peppered chevin and springbok biltong
Breakfast brûlées
Triple mushroom frittata

Main brunch

Spinach & feta quiche
Mediterranean roasted vegetable pancakes
Crispy fried bacon
Assortment of cocktail sausages
Sticky glazed gammon
Roasted Rosa tomatoes on the vine (if possible to purchase at time)
Grilled black mushrooms with fresh basil pesto
Cold meat selection
Home style baked breads with butter, cheese & homemade preserves
Assorted cheese, biscuit & fruit platter

Dessert & tea time cake table

(served on small cake stands to each table)

Individual vanilla pod & coffee cup cakes with a cappuccino frosting
Individual lemongrass infused milk tarts
Mini baked lemon & white chocolate cheesecake
Mini Nougatina and caramel pavlova

Tea & coffee

Canapé Menu  (small bites on platters)

Vegetable springrolls with soy sauce

Lamb and apricot kebabs

Bacon & cherry rolls

Cheesy wontons with a sweet chilli dip

Smoked salmon & lemon cigars

Thai beef salad in cucumber cups

Pesto croute topped with brie and red onion marmalade

Cheese tartlets

Coconut tempura prawns with tequila mayo


followed by


Mini cinnamon milk tarts

Meringue topped with chocolate mousse

Fresh fruit kebabs with a ginger syrup

Christmas Canapé platter menu

(small bites served on platters)

Starter

Coriander crumpets topped with smoked salmon
& cream cheese

Vegetable chips

Caprese salad kebabs

Cucumber cups filled with Thai beef slalad

Main

Glazed gammon sliced and served on crostini topped with saffron apple chutney

Olive foccacia topped with rocket, shaved turkey and piquant pepper jelly

Moroccan spiced Lamb cutlets with a date chutney

Chilli prawn skewers

Sticky pork and mango kebab

Mediterranean vegetable quiche

Ultimate green salad with pink peppercorn dressing

followed by dessert

Christmas fruit cake dark chocolate truffles

Starry mince pies

Dried cranberry & brie cigars

Fig nut & choc phyllo roll