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1 JoburgPlaces whatsapp/text: JoburgPlaces provides comprehensive event hosting services at its venue on Gandhi Square, the Thunder Walker. Here both the Scatterlings Restaurant and the Zwipi Underground Bar makes f spectacular event spaces. The JoburgPlaces Secret Underground Dinners, as well as the Migrant Cuisine Tasting Tours involve dinners at these venues and are already legendary, mostly fully booked. Both these experiences are ideal to book f groups, be it f a cpate year-end function, a team-building event a birthday party. The Thunder Walker is situated in Somerset House, the histic erstwhile United Building Society premises, built in Here the Zwipi Underground Bar comprises a series of vault rooms that can collectively accommodate 150 people cocktail style and up to 90 seated dinner/lunch style. Scatterlings Restaurant, in turn, can accommodate 100 people seated and 180 people cocktail style. Because of its 4-stey high ceiling and beautiful Edwardian architectural details, Scatterlings is also ideal f wedding ceremonies and/ receptions. All catering and event services at the Thunder Walker are provided by JoburgPlaces, including a fully-fledged bar. While we have a series of events menus available, chef Princess Bulelwa Mbonambo can also design a customised menu f your event if required. F private functions, the entire venue can be rented exclusively, certain rooms can be booked as private dining spaces.

2 Raw venue hire as follows (prices include VAT): Scatterlings Restaurant & Zwipi Underground Bar combined: R Scatterlings Restaurant: R Zwipi Underground Bar: R20000 Zwipi s Main bar area only (up to 40 cocktail style): R7 500 Zwipi s Main Vault Room (up to 28 seated dinner style/40 cocktail style): R7 500 Dessert Room (up to 24 seated dinner style/ 30 cocktail style): R5000 Vault Room 1 (up to 24 seated dinner style/30 cocktail style): R5000 Vault room 2 (up to 24 seated dinner style/35 cocktail style): R5000

3 MENUS Menus can be tailed to your budget and tasting requirements. SEATED MENU 1 (R355 per person) Starter Trout croquette with rocket, paprika and goats cheese sauce (A blend of fresh trout steamed and lightly seasoned, blended with fresh ciander, citrus juices and oils and then combined with creamy potatoes, coated with panko crumbs and lightly sautéed to give a crispy crust and a flagrantly light centre.) Urban vegetarian croquette with rocket, paprika and goats cheese sauce (A blend of fresh ciander, dill and chives, mixed in with hydrated chickpeas, white beans and sweet butternut, coated with panko crumbs and lightly sautéed to give it a nice crispy finish.) Mains Seared biltong-spiced beef fillet with a garlic jus, served on a crispy samp rosti with snap peas, charred baby tomato and edamame beans. (Free range grass-fed beef fillet crusted with a secret spice blend, grilled to medium rare and dressed with a garlic infused beef sauce. Paired with traditional-style samp with a modern twist, giving it a crispy exteri and soft and creamy centre. Served with a side of crispy blanched snap peas and juicy charred tomatoes with steamed super food edamame.) Seared charred pimento moist chicken breast on a bed of grilled marinated aubergine with a side of fresh dressed greens. (Juicy pepper marinated chicken fillet, charred over the braai and served on a garlic and thyme marinated aubergine with a side of dressed spring greens sourced from urban farms.) White wine and mushroom risotto with charred grilled root veg and balsamic glaze (A fragrant risotto cooked in white wine with exotic mushrooms and served with marinated and grilled baby carrot, baby beets and charlottes.) Dessert Coffee and berry-glazed tiramisu cake (An elegant and rich layered Italian-style dessert, soaked in Ethiopian coffee and layered with mascarpone and the softest sponge.) Brandy-soaked bread and butter pudding with creme anglaise (This humble yet rewarding dessert is made traditionally with a splash of brandy and served with a light French pouring cream.)

4 SEATED MENU 2 (R355 per person) Starters Cured tuna with baby avo, ciander and strawberries (Diced fresh tuna, cured with fresh lemon juice and salt. Spiced with fresh ciander, topped with fresh strawberries and served on baby avo) Baby avo, ciander and strawberries (Creamy diced avo, splashed with fresh lemon juice and salt. Spiced with fresh ciander and topped with fresh strawberries) Mains Venison red curry with fragrant Jasmine rice with crispy swiss chard (Slow cooked venison curry, filled with aromatic spices and served on Jasmine rice with a side of flash-fried spinach) Charred quail with stewed mushroom and bright fermented spring vegetables (Fire-grilled quail served with succulent stewed mushroom and summer-fermented vegetables) Garlic marinated grilled aubergine parcels with fermented spring vegetables (Fire-grilled aubergine parcels with hummus, sun dried tomatoes and basil, served with summer-fermented vegetables) Dessert Pear tarte tatin with vanilla bean sauce (A upside down caramelized pear tart served with a humble vanilla cream sauce) Salted caramel profiteroles with dark chocolate sauce (A French-styled choux pastry ball filled with salted caramel cream and drizzled with dark chocolate sauce)

5 SEATED MENU 3 (R400 per person) STARTERS BBQ BEEF DUMPLINGS (SLOW COOKED, PULLED SWEET AND SOUR BEEF IN FLUFFY SOFT CHINESE DUMPLING, STEAMED TO PERFECTION) MASALA COCONUT BUTTERNUT SOUP (CAPE MALAY STYLE CURRIED BUTTERNUT SOUP WITH TOASTED COCONUT) MAINS COAL GRILLED CARAPAU (WHOLE FISH DONE THE MOZAMBICAN WAY ON THE COAL, ON A BED OF GREENS) SADZA WITH HOME GREENS AND TOMATO SAUCE (ZIM STYLE SADZA POCKETS STUFFED WITH CHEMOLIA AND OTHER HOME GREENS AND A TOMATO SHEBO) DESSERTS PISTACHIO BAKLAVA (BEAUTIFUL SYRIAN PASTRY LAYERED WITH PISTACHIO AND HEAVENLY SWEETNESS) VODKA MANGO LASSI (INDIAN STYLED DESSERT WITH A DELIGHTFUL BOOZY KICK)

6 HARVEST TABLE MENU 1 (R250 per person) Hake goujons with Tzatsiki sauce (MINI CRUMBED HAKE PAN FRIED WITH A YOGHURT AND CUCUMBER DIPPING SAUCE) Mince Tacos (MINI FLOUR TORTILLA STUFFED WITH FRESH HERB MIX, SEASONED GROUND BEEF, SAUCE AND SALSA) Sticky Chicken Wings (STICKY FIRE-GRILLED WINGLETS) Spicy Chicken Livers (PAN FRIED CHICKEN LIVERS SERVED WITH A SPICY TOMATO-BASED SAUCE) Ostrich Sliders (MINI OSTRICH MEAT BURGER ON A RYE SEEDED BUN) Mini Bunny Chows (BUTTER CHICKEN-STUFFED MINI LOAFS) Blue Cheese Arancini (MINI SAVOURY RICE BALLS WITH AN OOZING BLUE CHEESE CENTER) Fresh slaw Summer leaf salad French loaves Red Velvet cake Macrons Fruit tartlets Fruit platter

7 HARVEST TABLE MENU 2 (BRAAI STYLE) (R330 per person) ROSEMARY GARLIC CHICKEN KEBABS (ROSEMARY AND GARLIC-DRESSED CHICKEN KEBABS ON THE BRAAI) HARISSA DRUMSTICKS (HARISSA-RUBBED CHICKEN DRUMSTICKS ON THE BRAAI) SWEET AND SOY SIRLOIN (HONEY AND SOY MARINATED AGED SIRLOIN, WHOLE ON THE BRAAI) GARLIC AND LEMON HAKE (GARLIC AND LEMON-WRAPPED HAKE STEAMED ON THE BRAAI) DANYA WORS WHEELS (CORIANDER INFUSED WORS WHEELS ON THE BRAAI) GARDEN SALAD FRESH SLAW CORN ON THE COB GARLIC ROASTED BUNS PAP AND CHAKALAKA FRUIT SKEWERS RAINBOW CUPCAKES LAYERED TRIFLE CAKE

8 HARVEST TABLE MENU 3 SOUTH AFRICAN STREET-STYLE MENU (R250 per person) MINI BOBOTIE SLIDERS (BOBOTIES INFUSED PATTY WITH AN EGG IN A BUN) JOBURG KOTA (¼ OF A LOAF STUFFED WITH SLAP CHIPS, ACHAR, AND A RUSSIAN WITH SAUCES) VETKOEK AND MINCE (VETKOEK STUFFED WITH MINCE AND CHEESE) DURBAN BUNNY (DURBAN CURRY STUFFED WHITE BREAD WITH PERI PERI PINEAPPLE TOPPING) CHICKEN DUST DUMPLINGS (SAUCY CHICKEN BITS IN HOMESTYLE STEAMED BREAD) BILTONG TACOS (FLOUR TORTILLA FILLED WITH SHREDDED BILTONG FRESH SALSA AND A BLUE CHEESE SAUCE) TRADITIONAL COLESLAW CORN WITH AMASI RANCH SAUCE 3 BEAN SALAD MALVA PUDDING WITH CUSTARD LAYERED TRIFLE CAKE

9 HARVEST TABLE MENU 4 VV MENU (R250 per person) VEG KOFTAS (CRUMBED CHICKPEA BALL ON A STICK WITH A DIPPING SAUCE) MINNI VEG BUNNY CHOW (MALAYAN VEG CURRY-FILLED MINI LOAF) STUFFED ROASTED SWEET POTATOES (BEANS AND GRILLED TOFU STUFFED INTO GRILLED SWEET POTATOES) VEG SPRING ROLLS (CABBAGE, GREEN BEANS AND CARROT FILLED RICE PAPER WITH DIP) BUTTERNUT STACKS (ROASTED BUTTERNUT FILLED WITH WHITE BEAN SAUCE, RED PEPPERS, ROCKET AND MISO SAUCE) ROCKET BEETROOT AND PEAR SALAD GRILLED POTATO SALAD PEANUT BUTTER AND COCONUT CREAM ICE CREAM RAW CHOCOLATE BROWNIES

10 BAR LIST BEER 2M: R30 Black Label, R30 Castle Light, Castle Lager: R30 Heineken, R35 Super Bock, R25 Windhoek Lager: R40 CIDER Hunters Dry, Hunters Gold: R35 Savanna Dry, Loco, Lite: R35 Strongbow, Strongbow Dry: R30 READY TO DRINK R&R Mango: R35 Flying Fish Lemon: R30 Brutal Fruit Strawberry/Peach: R30 Smirnoff Spin/Stm: R30 Benini Blush: R30 SHOOTERS Angel Heart Liqueur: R30 Banana Liqueur: R30 Blue Curacao: R15 Lavoka Caramel Vodka: R30 Jagermeister: R30 Vincoco: R25 Amarula: R20 Kahlua: R25 TEQUILA Jose Cuervo Gold/Silver: R30 Olmeca Gold/Silver: R25 BRANDY/CONGAC Klpifdrift Premium: R30 Martel Single VC Congac: R45 RUM/SPIRIT APERITIF Malibu: R15 Tipo Tinto: R20 Red Heart: R20 WATER Valpre Sparkling 1L: R25 Valpre Sparkling 500ml: R20 Valpre Still 1.5L: R40 Valpre Still 500ml: R20 VODKA Smirnoff 1818: R30 Absolut: R25 GIN Ginifer: R35 Inverroche Amber/Classic: R35 Musgrave Pink: R45 Beefeater Pink: R25 Beefeater: R20 WHISKY/WHISKEY Bain s: R35 Hellfire: R35 Jameson: R35 Johnnie Walker: R35 Chivas Regal: R45 Ballentine s: R25 Glenlivet 12: R50 RED WINE Alvi s Drift Pinotage: R150 Flagstone Poetry Cabernet Sauvignon: R150 Flagstone Poetry Merlot: R150 Kaapzicht Bin 3 Red: R255 Tin Mine Red (Zevenwacht): R180 Speciality Premium Wines: R360 Speciality Standard Wines: R160 WHITE WINE Secateurs Chenin Blanc: R180 Earthbound Sauvignon Blanc: R145 Earthbound Chenin Blanc: R145 Villiera Down to Earth: R160 Villiera Sauvignon Blanc: R230 Ken Fester Petit Chardonnay: R165 Speciality Premium Wines: R330 Specialty Standard Wines: R160 WINE BY THE GLASS Earthbound Sauvignon: R40 Flagstone Cabernet Sauvignon/Merlot: R45 Earthbound Cabernet Sauvignon: R40 VODKA Smirnoff 1818: R30 Absolut: R25 GIN Ginifer: R35 Inverroche Amber/Classic: R35 Musgrave Pink: R45 Beefeater Pink: R25 Beefeater: R20 WHISKY/WHISKEY Bain s: R35 Hellfire: R35 Jameson: R35 Johnnie Walker: R35 Chivas Regal: R45 Ballentine s: R25 Glenlivet 12: R50 RED WINE Alvi s Drift Pinotage: R150 Flagstone Poetry Cabernet Sauvignon: R150 Flagstone Poetry Merlot: R150 Kaapzicht Bin 3 Red: R255 Tin Mine Red (Zevenwacht): R180 Speciality Premium Wines: R360 Speciality Standard Wines: R160 WHITE WINE Secateurs Chenin Blanc: R180 Earthbound Sauvignon Blanc: R145 Earthbound Chenin Blanc: R145 Villiera Down to Earth: R160 Villiera Sauvignon Blanc: R230 Ken Fester Petit Chardonnay: R165 Speciality Premium Wines: R330 Specialty Standard Wines: R160 WINE BY THE GLASS Earthbound Sauvignon: R40 Flagstone Cabernet Sauvignon/Merlot: R45 Earthbound Cabernet Sauvignon: R40

11 F booking enquiries: Contact Gerald Garner Cell: (best is to whatsapp text) and