The Menu price includes the cost of the food and basic set up of the hall, which includes tablecloths, cutlery, crockery, podium, paper serviettes, tables for cake & gifts and Venue hire.
THERE IS NO CHARGE FOR THE HIRING OF THE HALL AND PARKING, however a basic Set Up fee is charged.
Please note!!!!
The menu price does not include the following extras:
Any décor for the hall that you may need. The hotel can offer some items for hire (as below)
- Coloured Overlays
- Material Napkins
- Chair Covers
- Candle stands
- Silver Under plates
- Waiters/Barmen
- Red Carpet
- Stage (medium)
- Nameboard
Flowers can be arranged but are not included in the price. The hotel can provide you with many reputable references or alternatively, you are more than welcome to bring in your own florist.
All alcohol must be purchased from the hotel. NO LIQUOR (OR FOOD) WILL BE ALLOWED FROM OUTSIDE.
It is your choice on whether you would like to have a CASH/OPEN/LIMIT Bar.
The hotel offers two chapels on the premises. The smaller accommodates a MAXIMUM of 60 guests (@ R 500.00) and the larger can accommodate a MINIUMUM of 70 guests up to approximately 200 guests (@ R 850.00). Marquee (@ R850.00 – when available).
The hotel can make a provisional booking for you, under no obligation. This booking is kept for 2 weeks after which you can contact us to cancel or confirm.
Should you decide to confirm, a 50% deposit of expected costs is required to secure your booking. Information about the function can be given to the conference /function co-ordinators during the months leading up to the function, Ten - fourteen days prior to the function taking place, FINAL NUMBERS AND DETAILS are discussed AND THE BALANCE OF THE TOTAL IS PAYABLE.
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MENU 20
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Roast Beef “Burgundy” , in a red wine Sauce
Roast Chicken with lemon & origanum
Roast Lamb in a mint flavoured herb sauce
Rice Pilaf , with fresh mint & black pepper
Roast Potatoes Coriander
Mixed Vegetables in olive oil & lemon
Cauliflower with a Béchamel Sauce
Pumpkin sprinkled with cinnamon
Pasta (Lasagne)
Traditional Greek Salad with feta cheese & olives
Beetroot Salad with Onion & Vinegar
Shredded Cabbage Salad with garlic , peppers & caraway seeds
Potato Salad with Parsley and Olive Oil
Bread rolls and butter
Desserts:
Ice Cream with Chocolate Sauce
Crème Caramel
Chocolate Mousse
Rainbow jelly
Fridge Tart
Tea & Coffee
OPTIONAL EXTRAS
Bread Board display with 10 varieties of assorted bread and butter
Cheese Board display with 8 varieties of cheese, crackers, small dried fruit and nuts
Fresh fruit display with variety of fresh fruit
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MENU 30
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Roast Beef Chasseur , in a red wine and mushroom sauce
Roast Chicken with lemon and origanum
Roast Lamb with mint sauce
Roast Pork
Rice Pilaf with mint & black pepper
Roast Potatoes Coriander flavoured with white wine
Lasagne Italiano
Macaroni Napolitano with fresh mint
Mixed Vegetables in olive oil and lemon
Cauliflower with Béchamel Sauce
Pumpkin sprinkled with cinnamon
Baby marrows
Fish Display including Butterfish, Calamari, Hake and Mussels (this is part of the buffet and is not a starter)
Traditional Greek Salad with feta cheese & olives
Beetroot Salad with Onion & Vinegar
Potato Salad with Parsley and olive oil
Mixed bean salad with olive oil & onion
Copper Coin Salad
Desserts:
Greek Pastries
Ice Cream with Chocolate Sauce
Crème Caramel
Chocolate Mousse
Rainbow Jelly
Chocolate Cake
Carrot Cake
Malva Pudding
Tea & Coffee
OPTIONAL EXTRAS
Bread Board display with 10 varieties of assorted bread and butter
Cheese Board display with 8 varieties of cheese, crackers, small dried fruit and nuts
Fresh fruit display with variety of fresh fruit
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Smoked Salmon |
Greek Salad |
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MENU 40
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Roast Beef Lyonnaise , in a Red Wine & Onion Sauce
Roast Chicken with lemon & origanum
Roast Lamb with herb sauce
Roast Pork with Sweet and Sour Sauce
Madras Beef Curry OR Traditional Oxtail
Spanish Rice
Roast Potatoes Coriander , flavoured with wine
Mixed Vegetables in olive oil & lemon
Garden Peas
Cauliflower with a Béchamel Sauce & Cheese Topping
Pumpkin sprinkled with cinnamon
Baby marrows
Fish Display including Butterfish, Calamari, Hake and Mussels .
(this is part of the buffet and not a starter)
Lasagne Italiano
Penne Napolitano
Traditional Greek Salad with feta cheese & olives
Avocado Salad in Season OR Crab sticks Salad
Mixed Bean Salad with olive oil and onion
Shredded Cabbage Salad with garlic , black pepper and caraway seeds
Potato Salad with parsley and olive oil
Beetroot Salad with onions and vinegar
Copper Coin Salad
Desserts:
Baklava
Chicken’s Nest
Crème Caramel
Ice Cream with Chocolate Sauce
Fridge Tart
Granadilla Cake
Chocolate Mousse
Malva Pudding
Red Pears with cream
Tea & Coffee
OPTIONAL EXTRAS
Bread Board display with 10 varieties of assorted bread and butter
Cheese Board display with 8 varieties of cheese, crackers, small dried fruit and nuts
Fresh fruit display with variety of fresh fruit
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MENU 50 (A) : Greek Braai
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Chicken portions on a Skewer (Prepared on hot coals)
Lamb chunks on a Skewer (Prepared on hot coals)
Souvlakia
Kleftico (lamb shanks) from the oven
Traditional Greek Salad with feta cheese and olives etc
Cucumber Salad with Fennel & Tomato
3 Bean Salad
Crispy Roast Potatoes with Coriander Flavouring
Savoury Rice
Cauliflower and Béchamel sauce
Desserts:
Greek Pastries
Baklava
Chicken Nest
Red Pears with Cream
Crème Caramel
Finger Biscuits with Cream
Tea & Coffee
OPTIONAL EXTRAS
Bread Board display with 10 varieties of assorted bread and butter
Cheese Board display with 8 varieties of cheese, crackers, small dried fruit and nuts
Fresh fruit display with variety of fresh fruit
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MENU 50 (B) : Traditional South African Braai
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T-Bone Steaks
Boerewors
Chicken Pieces
Pap & Sauce
Lamb Chops
Spare Ribs
Coleslaw Salad
Potato Salad with Mayonnaise and Egg
Beetroot Salad with onion and vinegar
Traditional Greek Salad
Whole Roast Baby Potatoes
Baby Carrots & Peas
Pumpkin Fritters
Desserts:
Ice Cream with Chocolate Sauce
Bread & Butter Pudding
Fridge Tart
Tea & Coffee
OPTIONAL EXTRAS
Bread Board display with 10 varieties of assorted bread and butter
Cheese Board display with 8 varieties of cheese, crackers, small dried fruit and nuts
Fresh fruit display with variety of fresh fruit
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| Sliced Beef |
Salads |
Prawn Cocktail |
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Portuguese Menu
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Selection of Portuguese Rissoles with a variety of shrimp, chicken and tuna fillings
Plated Starter:
Calde Verde
Or
Chicken Soup
Salads:
Portuguese Salad
Potato Salad
Carrot Salad
Three Bean Salad
Buffet:
Espetada (Souvla using sirloin steak and course salt)
Pork Zebras (White wine, garlic with Peri-Peri)
Roast Chicken Peri-Peri
Bacalhau
Savoury Rice
Roast Baby Potatoes
Baked Cinnamon Pumpkin
Garden Vegetables
Dessert:
Fresh Fruit Salad
Ice Cream
Chocolate Mousse
Crème Caramel
Pastes de Nata
Baklava
Cheese Cake
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MENU 100 : Breakfast Menu
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Varieties of Cereals
Variety of Yoghurts
Assorted Fresh Fruit in Season
Preserved Fruit ( peaches , pears , guava )
Crispy Bacon
Grilled Lamb Sausages
Grilled Pork Sausages
Chicken Livers with Lemon & Onions
Poached Haddock
Potatoes and Fried Onions
Baked Beans in Tomato
Mushrooms in a Spring Sauce
Omelettes ( cheese OR Tomato OR Mushroom )
Scrambled Eggs OR Fried Eggs
A variety of Cold Meats
Cheese Board and crackers
Scones
Croissants
Pancakes
Crumpets
Assorted bread, toast and butter
Desserts:
A tray of Greek Sweets & Cakes
Tea and Coffee
Fresh Juices (Orange, Tropical Punch) on Buffet
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Toasted Bacon Egg |
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| SAINT GEORE HOTEL : Starter Menu
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Cold Starter
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| Tuna Salad (tuna , onion , cucumber and tomato) |
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| Greek Salad with feta and olives |
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| Bacon Salad topped with nuts and garlic |
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| Smoked Salmon with asparagus and tomato |
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Seafood Cocktail
(Variety of fish in a garlic sauce served on a bed of lettuce) |
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| Eggs Mayonnaise with Caviar |
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Shrimp Cocktail (with Tabasco sauce, mayonnaise, parsley, cabbage, black pepper served in a tall glass) |
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| Ham Proscicutto with Melon in Season |
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| Skordalia (mashed garlic potato spread with melba toast) |
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| Fruit Cocktail with maraschino |
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| Meze Platter for 5 (variety of greek finger foods) |
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| Smoked Beef and Avocado (in season) |
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| Cold meat platter (ham, salami, beef , asparagus , cucumber & tomato ) |
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Hot Starters
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| Calamari Steak with mushrooms and tomato |
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| Crayfish slices with olive oil and brandy |
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| Kingklip Brazilian in wine and fresh cream sauce |
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| Prawns shelled and fried in lemon butter) |
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| Asparagus Milanese with Cheese topping an d parsley |
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| Snails (6 snails in parsley, garlic olive oil & brandy & brown bread ) |
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| Souvlakia (2xbbq fillet kebabs wit Greek Salad & lemon) |
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| Chicken kebabs with potato salad |
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| Soups (cape bean , tomato , spanish , chicken , vegetables , fish etc) |
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| Chicken Livers with lemon and onion |
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| Baby Sole with Rice & Mushrooms |
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| 2xChicken Drumsticks (with herbs and avocado OR asparagus) |
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All starters are priced PER PERSON
ALL ABOVE PRICES ARE SUBJECT TO CHANGE
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SAINT GEORE HOTEL : Wine List
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White Wine
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| Zonnebloem Blanc de Blanc |
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| Three Rivers Sauvignon Blanc |
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| Fleur de Cap Natural Light |
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| Two Oceans Sauvignon Blanc |
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Red Wines
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| Zevenwacht Cabernet Sauvignon: |
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| Nederburg Cabernet Sauvignon: |
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| Fleur du Cap Cabernet Sauvignon: |
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| Zonnebloem Cabernet Sauvignon: |
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Rosé Wine
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| Juice (per glass) at Arrival Drinks |
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Above rate is subject to change
Wines are subject to availability and management
reserves the right to substitute with similar wine. |
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