Menu
Medieval Feast
All lords,’ ladies, peasants and wenches gather for this feast served to you on your benches.
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William Wallace hearty Scotch broth and pumpernickel
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Brought to you on our shields
Get your paws into King Arthur’s lemon and herb chicken. Beaten plucked and slow roasted!
Fryer tucks succulent pork rib glazed in the secret Nottingham Treacle sauce.
Ferryman’s pan-fried trout with real cows butter and fresh lemons stolen from the convent.
Prime kings ox- rump seasoned and fired in the potters kiln, carved by dagger; drown in a brown potter’s gravy.
Lady Charlotte’s potato fingers
Farmers roast vegetables impaled on a skewer
Braised county cabbage
A sweet maiden’s fare
Marie Antoinette apple pie and cream
Camelot’s market fresh fruit salad and ice cream.
Knights of the round cheese board
Eat drink and be merry!!!
Champagne Sports Braai Menu
Champagne salads
A selection of assorted crisp fresh salad leaves,
Sliced cucumber, tomato wedges, feta cheese, mixed pickles, onion rings, croutons, olives, julienne peppers and
Assorted vinaigrettes
4 salads chefs’ choice
Home baked fresh bread rolls
Garlic bread
Spicy chakalaka
Flame grilled from the fire
Chicken portions marinated in a sweet and spicy sauce.
Traditional local boerewors
Tender choice lamb chops
Prime cut sirloin steaks.
Whole line fish filleted and baked on the coals in lemon, olive oil and fresh herbs.
Traditional dishes served hot from our buffet
Potato dauphinois baked in fresh dairy cream.
Butternut roasted with brown sugar and cinnamon
Blanched vegetables in season glazed in a herb butter.
Traditional Zulu phutu served with a tomato and onion relish.
4 desserts chefs’ choice
Out of Africa
Buffet menu
A soup made from traditionally African butternuts and vegetable stocks simmered and finished with a coconut cream.
Salads from the earth
Brown lentil and sweet-corn salad dressed with light garlic vinaigrette.
Baby potato steamed and topped with a paprika mayonnaise.
Cape rice and peach salad bound with a light Malay curry salad cream.
Fresh garden green salad garnished with biltong shavings
From the kings grill
Moroccan roasted spiced beef and demi-glace sauce.
Egyptian roasted lamb prepared traditionally with garlic and rosemary yoghurt marinade.
Chicken strips simmered with Madagascan green pepper corns and cream.
Fresh line fish kebabs prepared in a light Angolan peri-peri seafood sauce. 3 traditional vegetables in season.
Traditional phutu
Samp and beans
Desserts
Milk tart
Fresh African fruit salad and ice cream
Amarula cheesecake with cashew nuts
Cape malva pudding
Moroccan coffee cream
UNITED KINGDOM
PUB GRUB
MENU
Leek and potato soup
A freshly made soup, made from fresh garden leeks finished with a touch of cream.
Ploughman’s platter
A selection of carved cold meats, chicken and cured hams
Branston Pickle
Cheddar cheese and pickle onions
Fresh Crusty bread and butter
4 Chefs choice salads
Jacket potato
With an option of a creamy tuna and mayonnaise filling
Rare roast midlands beef traditionally served with Yorkshire pudding and gravy.
Slow roasted Cornish hens, rich in flavor and complemented with a fresh mushroom sauce.
Lamb liver braised in an onion and bacon sauce, served with a light mash potato.
Freshly baked Cornish Pasties
Roast potato
Baked beans
Deep fried fish in a beer batter served with chips
Mushy peas
Bread and butter pudding baked with servile marmalade complemented with brandied custard.
Ice cream and dark chocolate sauce
Fresh Fruit salad and cream
Build a Burger Lunch
A selection of accompaniments for your construction
Crisp fresh lettuce
Fresh from the garden and sliced for your convenience
Tomato, cucumber, and pineapple
Cheese and an assortment of pickles
Sliced cheese
Sauces
Tangy BBQ sauce
Tomato sauce
Spicy Chili sauce
Creamy Mayonnaise
Freshly baked hotdog rolls and burger sesame buns with a selection of the following
Fresh midlands Beef patties
Marinated Chicken steaks
Herbivores Vegetarian patties
Smoked Vienna’s
Fried onions
French fries
Fruit salad made from seasonal fresh fruits and ice cream
Ice cream cones
Warm Waffles, sweet syrup and fresh cream
Italian connection lunch Salads
Italian salad created with fresh chunky greens and a light herb infusion.
Baby jacket potato, steamed and marinated in a onion and balsamic dressing garnished with julienne peppers.
Penne pasta dressed with a medley of tomato and cucumber doused with Atlantic tuna.
Assorted dressings
Hot buffet
La Mafia pizza strips (vegetarian)
A crisp pizza base topped generously with a homemade tomato and basil sauce, fresh mushrooms, pineapple and covered in a layer of mozzarella cheese.
Chicken Lasagna
Succulent chicken strips braised in creamy sauce and layered with pasta sheets and a rich tomato sauce finished with Parmesan cheese.
Macaroni and mushroom bake
A traditional dish of macaroni and cheese sauce baked with sliced mushrooms.
Meat balls and tomato Napolitano
Mamas home made meat balls served in a rich tomato sauce on spaghetti.
Italian Gelato
Fresh seasonal fruit salad and whipped cream
Pie lunch buffet
Champagne salads
A basket of assorted crisp fresh salad leaves,
Sliced cucumber, tomato wedges, feta cheese, mixed pickles, onion rings, croutons, olives, julienne peppers and
Assorted vinaigrettes
2 salads chefs’ choice
Pots of pie topped with fresh pie lids from the bakers’ oven
Hearty steak in a dark crushed black pepper sauce
Creamy chicken with garden fresh leeks
Spicy eastern seasonal braised vegetable curry
French fries
Fresh fruit skewered and marinated in a cocktail preserve Rich dark chocolate and black cherry mousse.
Indian Lunch Menu
Mixed eastern sambals to complement your meal
Crisp deep fried Popadums
Sweet Fruity Chutney
Onion and tomato sambal in fresh lemon juice
Curried Mango pickle
Spicy and sour lime pickle
Mixed vegetable pickle
Coconut
Fresh home baked rolls
And pan-fried
Roti
From the Curry den
Natal beef curry in a medium spiced traditional sauce
Strips of succulent de-boned chicken, simmered in a light coriander and cashew-nut sauce.
A curry made with fresh Brinjal and butterbean enhanced with eastern spices and creamy yoghurt.
Refreshing lemon meringue pie and cream
Mango ice cream
Ploughman’s lunch
Champagne salads
A basket of assorted crisp fresh salad leaves,
Sliced cucumber, tomato wedges, feta cheese, mixed pickles, onion rings, croutons, olives, julienne peppers and
Assorted vinaigrettes
2 salads chefs’ choice
A selection of cold meat and fish platters comprising of
Sliced cured and smoked meats
Roasted chicken wings, legs and thighs
Continental assorted smoked sausages
Fish platter
Comprising of a selection of seafood’s and local smoked trout.
Medley of local and imported cheese accompanied by mixed pickles and preserved fruit
Assorted continental breads
Creamy cheese cake topped with a chefs choice of topping
Ice cream and fresh fruit salad
PLATED GALA DINNER MENUS ON REQUEST
Champagne Sports Resort
Gala Dinner Menu
Please select a dish from each course shown below
Starter
1) Butternut soup simmered with a light vegetable stock and corn finished with coconut cream.
2) Fresh Smoked Berg trout set on a light salad accompanied with toasted brioche and edged by a chive Crème fraiche.
3) Black lentil and spinach soup slowly fused with fresh thyme and garlic served with shredded smoked chicken.
4) A light terrine of vegetables and asparagus complemented by fresh toasted croutons and an herb and feta dressing.
5) Smoked Norwegian salmon resting on potato blini smothered in a creamed cheese accompanied by a light salad garnish.
Entrée
1) Fresh Indian Ocean kingklip sealed golden in butter and seasoned flour edged by a Chablis beure Blanc.
2) Chicken supreme gratinated with a berg Brie and rested on a rich tomato salsa.
3) Mediterranean vegetable skewers flame grilled and complemented with a brunoie ratatouille
4) Toasted sliced baguette smothered in wild mushroom and burgundy ragout lightly fused with garlic and topped with fresh asparagus.
5) A rendezvous of mussels, calamata olives and calamari marinated in garlic and herb olive oil served with a feta cheese and baby tomatoes.(This is served cold)
Main course
1) Fillet of beef pan-fried and served with roasted shallots and doused with a rich dark Madagascan green peppercorn sauce.
2) East coast sole lightly grilled in olive oil and finished with lemon capper butter.
3) Slices of roasted leg of lamb plated with dark roasted peppers and topped with a rosemary and red wine jus.
4) Seared supreme of Norwegian salmon set on a bed of roasted leeks accompanied by a prawn beure Blanc.
5) Fried chicken breast presented on wild mushrooms complemented with a tomato and basil coulis All main courses are served with a fresh seasonal vegetable panache and glazed baby potato
Desserts
1) White chocolate and Amarula cream mousse with decadent fudge
2) Baked cape malva pudding with brandy and crème aunglaise.
3) Marzipan and mocca torte topped with glazed walnuts and minted chocolate sauce
4) Mascarpone cheese tiramisu with finger biscuits and a coffee cream. Fresh carved fruit and ice cream
Please Note: Surcharges are R45.00 - R55.00 per person for a buffet, and for a plated menu it ranges between R65.00 - R85.00 per person surcharge (depending on the menu) – Please ask your conference co-ordinator for further details.
7. BANK DETAILS:
Champagne Sports Resort, Standard Bank - Hillcrest
Account no: 0520 268 76 (Current Account),
Branch no: 045726
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