Jeanne van Reenen. C l a s s i c C a p e H o s p i t a l i t y

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1 C l a s s i c C a p e H o s p i t a l i t y Blaauwklippen is one of the Western Cape wine region s oldest and most respected wine farms and also strives to be one of its friendliest and most welcoming. Blaauwklippen Vineyards prides itself in serving up traditional South African and European-style cuisine at the Barouche Restaurant. The dishes are prepared using only the freshest ingredients to complement the wines. Its country charm and beauty also makes the estate popular f weddings and other special events, with the picturesque lawn in front of the 18 th century Man House an ideal venue f group functions and weddings. LOCATION While Table Mountain remains Cape Town s most revered icon, the Stellenbosch Wine Route is not far behind. Blaauwklippen Vineyards is conveniently located in the heart of the Stellenbosch Wine Region. Being one of the oldest wine farms in the country, Blaauwklippen Vineyards is rich in histy and traditional Cape charm and is the ideal venue f a wine tour, conference function. Contact details: Jeanne van Reenen Blaauwklippen Hospitality Tel: Fax: banqueting@blaauwklippen.com

2 2 FACILITIES Wine tasting centre Carriage museum Wine cellar Barouche Restaurant Man House Werf Picnics BANQUETING FACILITIES Blaauwklippen Vineyards offers outstanding banqueting facilities with six individual rooms accommodating between 10 to 100 guests & up to 600 guests outside. Barouche, Zinfandel Room, Merlot Room and Cabernet Room

3 3 Theatre Classroom Boardroom U-Shape Banquet Venue Blaauwklippen Name of Venue hire Wedding package (Werf, MHouse, Barouche,Zinfandel, Piazza Hse & Carriage f the brides arrival) R Werf 500 R Barouche restaurant 100 R Barouche Annex R Barouche terrace 120 R Piazza 120 R Museum Room R Merlot Room R Cabernet Room R Man House 40 R Zinfandel Room R Duck Pond Terrace 40 R A d d i t i o n a l I n f o r m a t i o n Included in venue hire Round tables (1,8m in diameter) seating a maximum of 10 people Rectangular tables (1,8m x 90cm) seating a maximum of 8 people White tablecloths & napkins Restaurant chairs Cutlery, crockery, wine glasses, bar glasses Set up of the table plan and ceremony (above to be discussed with Banqueting Manager befe hand)

4 4 Special notes Provisional bookings will only be kept f 14 days to secure your booking your venue hire will be payable as a deposit. All wines and beverages to be supplied by Barouche restaurant (excluding sparkling wine) A minimum der of 24 bottles of Blaauwklippen wine must be dered f functions exceeding 60 guests; below 60 guests a minimum der of 12 bottles of Blaauwklippen wine must be dered. The Barouche restaurant will only be available from 15h00 f draping of the show kitchen and guests may be seated from 18h00, please bear this timing in mind when making your arrangements f the ceremony we recommend ceremonies start any time after 16h00. All day and evening functions are to terminate by 17h00 and 00h00 respectively. Cocktail functions to terminate by 21h00 and breakfast functions to terminate by 12h00. Overtime will be charged at R per hour. Final cut off time f evening functions is 02h00. 10% service charge will be levied on all food and beverage. Blaauwklippen reserves the right to adjust the price of all food & beverage items due to unfeseen economic unfeseen circumstances out of our control. Additional Charges Data project.... R PA System.R Ckage per bottle 750ml (sparkling wine only)... R45-00 Hse & Carriage Rides (arrival of bride) R Lounges (white)...r Bedouin Tents & Marquees on Request Wedding cakes made to suit your wedding on Request Silver Charger Plates (each) R 8.00

5 5 B r e a k f a s t M e n u O p t i o n s Menu 1 Breakfast Pastry Platter (Minimum 10 guests) R p.p. Savy bacon & cheese scones Plain scones Chocolate chip & bran muffins Croissants Danish pastries (ask waiter on availability) Accompanied by matured cheddar, homemade jams & fresh whipped cream Menu 2 Farmhouse Breakfast (Minimum 25 pax) R p.p. A choice of fried, poached scrambled eggs Sautéed button mushrooms Grilled tomato with Basil pesto Pk bangers Beef sausage Soya sausage (optional vegetarian) Streaky bacon Sautéed potatoes Served with Brown White toast Menu 3 Eggs Benedict (Minimum 15 pax) R55 p.p. Poached eggs served on toasted English muffin with a choice of crispy bacon apple smoked salmon trout topped with hollandaise sauce Menu 4 Eggs Flentine (Minimum 15 Pax) R 65 p.p Poached eggs served on toasted English muffin with creamed spinach a choice of crispy bacon apple smoked salmon trout topped with a Béarnaise sauce

6 6 B r e a k f a s t B u f f e t M e n u Menu 3 Blaauwklippen Breakfast Buffet (Minimum 25 pax) R p.p. Freshly home baked bread Cheese, Butter and Homemade Jams Scones, Muffins, Croissants and Danish Pastries COLD Variety of sliced meats, Salami, Pastrami, Black fest ham Home Cured Nwegian Salmon Selection of cheeses, Blue Rock, Goats Chevin, Camembert and Brie Seasonal Fruit Platter Muesli Bulgarian Yoghurt Strawberry Yoghurt Berry Coulis HOT Scrambled eggs Fried Bacon Pk Bangers Beef Sausages Sautéed Mushrooms with herbs Grilled Tomato with Basil Pesto Baked Beans Sautéed Potatoes Haddock in Cream Sauce Selection of freshly baked pastries, Danishes, muffins & croissants Toasted bread with butter and jam Muesli with Bulgarian yoghurt, fresh fruits and drizzled with honey Scrambled eggs with garden chives Sautéed button mushrooms Roasted tomato Grilled boerews Bacon Sautéed potatoes A selection of infused tea, freshly brewed filter coffee

7 7 T h r e e C o u r s e S e r v e d M e n u Menu R per person (Minimum 20 guests f dinner) When choosing a served menu, please note that only 1 starter, 1 main and 1 dessert may be selected f the group, a Sbet will be filled into place after the starters f a pallet cleanser. Please note that an additional R35-00 per person will be levied f every choice per course Starters Seafood chowder with Blaauwklippen health bread Mezze Salad Mixed bay herb salad leaves with grilled Peppers, Humus, Babaganoush, Tzatziki, toasted Pine kernels and Salami Rooibos smoked Beef Carpaccio With salad leaves, parmesan shavings, slow roasted tomatoes and a raw honey vinaigrette Main courses Lamb rump With minted cous cous balls, buttered baby vegetables and a rosemary jus Char grilled line fish With Jardinière vegetables, potato dauphinoise and a prawn bisque Baked Aubergine lasagne Layers of grilled aubergine with baby marrow, butternut and buffalo mozzarella served on Napolitano sauce topped with rocket Roast pk belly With sautéed red cabbage, caramelised baby apple and a van der hum jus Desserts Baked almond tart Topped with double cream and nougat discs and served with dondurma kayamalki ice cream Dark chocolate mousse Set in a brandy snap basket with fruit salsa and berry coulis Amarula and vanilla pod crème brulee With a pecan nut biscotti A selection of infused tea & freshly brewed filter coffee

8 8 D e l u x e T h r e e C o u r s e S e r v e d M e n u Menu R285 per person (Minimum 20 guests f dinner) When choosing a served menu, please note that only 1 starter, 1 main and 1 dessert may be selected f the group. Sbet will be filled into place after the starters f a pallet cleanser. Please note that an additional R35-00 per person will be levied f every choice per course Starters Kataifi wrapped prawns - With marinated cucumber spaghetti and a chilli, ginger, coconut reduction Zinfandel poached pear salad - With baby herbs, Ggonzola cheese and toasted pine kernels Tataki of ostrich - Thinly sliced red miso marinated ostrich with rocket Parmesan shavings and roasted bone marrow Blaauwklippen smoked chicken Caesar salad - Served in a Parmesan basket with coz lettuce, slow roasted tomatoes, anchovies and a classic Caesar dressing Mains Herb crusted fillet of beef - With potato lyonnaise, fine bean bundle and a coffee, pt wine jus Seared Nwegian salmon - With pear and saffron pommes puree, pan fried Bok choi and a strawberry consommé Karoo rack of lamb - With croquette potato, minted pea puree, sautéed wild mushrooms and rosemary jus Springbok loin - With potato dauphinoise, tender stem broccoli and a chilli, chocolate jus Desserts Dark chocolate marquise - With mixed berry compote and homemade honeycomb ice cream Vanilla crème brulee - With banana-chocolate chip ice cream and chocolate brownie Apple and chocolate chip soufflé - With pecan nut biscotti and gingered apricots Blaauwklippen cheese board Blue rock, Camembert and Brie cheese with red wine poached pear, marinated olives, spiced nuts and phylo crisps A selection of infused tea & freshly brewed filter coffee

9 9 E x c l u s i v e D i n n e r M e n u Menu Individually priced (Minimum 20 guests f dinner) When choosing a served menu, please note that only 1 starter, 1 main and 1 dessert may be selected f the group. Sbet will be filled into place after the starters f a pallet cleanser. Please note that an additional R35-00 per person will be levied f every choice per course Starters Chinese five spice seared tuna With marinated beetroot carpaccio, baby herb salad and a teriyaki reduction R70 Pan-fried quail With garlic bruchetta, mushroom ragout and aragula R75 Black pepper crusted beef carpaccio With cucumber and cream cheese terrine, watercress and truffled tomato concasse R80 Mains Crispy roast duck With smoked paprika potato puree, tobacco onions and s citrus sauce R170 Deconstructed springbok Wellington With mushroom foam, fattened duck liver parfait, sautéed fine beans, roasted beetroot and a Madeira jus R195 Char grilled Kingklip With minestrone, salsa Verde, olive tapenade and fondant potato R145 Desserts Coffee crème brulee With hazelnut praline ice cream and merlot poached pear R45 Chocolate crème caramel With fresh seasonal berries and passion fruit soup R45 Blaauwklippen cheese board Blue rock, Camembert and Brie cheese with red wine poached pear, marinated olives, spiced nuts and phylo crisps R60 A selection of infused tea & freshly brewed filter coffee

10 10 B l a a u w k l i p p e n B u f f e t M e n u s The Cape Style Menu (Minimum 30 guests) R340, 00 per person Salad buffet Samoosas with chutney Traditional pickled fish Spiced chicken kebabs Salad leaves with pineapple, tomatoes & cucumbers with lemon & herb dressing Out of the soup pot Curried mussel soup Main Home made chicken pie Masala flavoured line fish with cucumber sambal Beef bobotie with blatjang Lamb knuckle tomato bredie Prawns in curried coconut sauce Served with Traditional yellow rice with raisins Vetkoek Roasted potatoes Green beans with tomato concassée Soetpatat Dessert Koeksisters Milk tart Herzoggies Malva pudding with home made custard Fresh fruit salad Passion fruit mousse A selection of infused tea & freshly brewed filter coffee

11 11 The African Buffet Menu (Minimum 30 guests) R360,00 per person Out of the Baker s Basket Freshly baked bread, served with butter Biltong pâté Smoked snoek pâté & konfyt To start off Smoked ostrich set on pumpkin fritters with harissa sauce Cucumber & shrimp salad in dill yoghurt dressing Tomato & onion salad in lemon herb dressing Garden leaves with pineapple, peppadew & biltong shavings with farm dressing To be followed by African game potjie, braised in red wine with spices & vegetables Whole roasted lemon & thyme chicken served with lemon preserves served on creamed garden chard Mozambique prawns fried in lemon & garlic butter West coast mussels in thick creamy white wine sauce & garlic croûton Pan fried line fish rubbed in spices and garden herbs and tartare sauce Crispy potato wedges Moccan couscous Spiced rice To sweeten up Banana samoosas served with chocolate chilli dip Amarula crème brûlée Granadilla mousse Cape brandy pudding with home made custard Fresh fruit salad A selection of infused tea & freshly brewed filter coffee

12 12 South African Braai Menu (Minimum 30 guests) R230 per person Cold starters A selection of home baked breads Baby potato salad Roasted beetroot, balsamic, feta and pine nut salad Smoked butterfish DIY salad station Sliced peppers, cocktail tomatoes, onions, pickles, pepper dews, sliced pineapple, croutons, feta cheese olives, mixed salad leaves and a selection of dressings On the coals Beef fillet Lamb cutlets Line fish Boerews Cn on the cob Hot dishes Cape Malay chicken curry Basmati rice Roast baby potatoes Honey and cinnamon roast butternut Roasted mixed vegetables Mielie pap Tomato smo Condiments Chutney, whole grain mustard, tomato sambal, mango achar, Poppadums, green peppercn sauce, mushroom sauce Something sweet Blaauwklippen cheese platter with biscuits and preserves Melk Tert Koeksisters Cape brandy pudding with crème anglaise A selection of infused tea & freshly brewed filter coffee

13 13 Classic Buffet (Minimum 30 guests) R per person Out of the Baker s Basket Freshly baked bread, served with butter Starters Potato & egg salad in herb mayonnaise with sweet cn kernels Traditional Greek salad with cucumber, tomato, onion, olives & feta cheese Caprese salad topped with basil pesto Pasta salad with gourmet peppers in creamy herb dressing Main Roasted chicken pieces in a honey-mustard glaze Pan fried line fish with lemon and herb butter Whole roasted beef sirloin with gravy Roast leg of lamb with mint sauce Accompaniments Traditional roast potatoes Savy rice Roasted seasonal vegetables Cinnamon and honey glazed butternut wedges Desserts Dark and white chocolate mousse Malva pudding served with home made custard Fresh cut seasonal fruit salad Mini meringues with various fillings Raspberry and vanilla cheesecake A selection of infused tea & freshly brewed filter coffee

14 14 C o c k t a i l M e n u s Available 17h00 to 21h00 (minimum of 20 guests) Please note that an overtime fee will be charged after 21h00 Pre dinner canapés: Choice of any 4 canapés R Choice of any 8 canapés R Choice of any 12 canapés R Choice of any 16 canapés R CANAPE OPTIONS: Spiced duck and marinated cucumber spaghetti on phylo crisps Tuna sevice and Wasabi cream Traditional beef tartar on croute Goats cheese mousse and sun dried tomato crostini Seared springbok and chilli chocolate gnash in a puff pastry case Panco crumbed prawns with sweet chilli sauce Smoked salmon and caper mousse Duck liver parfait, red onion marmalade and caramelised apple Mini savoury quiches Roast pepper and olive tapenade Mini strawberry cheesecakes Chocolate éclairs Chocolate brownie Mini fruit tartlets Lavender baklava Samoosas Chocolate truffles WELCOME SNACKS: A choice of 5 snacks at R per plate Beef biltong Droëws Pretzels Roasted spiced nuts Stuffed green olives Calamata olives Homemade root vegetable crisps Homemade pickles Plate of crudités and dips R per plate

15 15 Wine Selection Offering a fine selection of wines made from only the best quality hand picked grapes Landau White Listed below are our wines and the Cellar Master s comments Blaauwklippen White Wines This inviting wine introduces tropical fruit aromas, including litchi, pineapple, red apple & lime. The palate is crisp & refreshing, with a fresh zesty finish Landau Semi Sweet This aromatic wine produces a beautiful medley of passion fruit, lime & musk flavours. The palate is well balanced, delicate and crisp with a lovely lingering aftertaste. Cultivar Selection Chenin Blanc This Chenin Blanc is bright, lively & easy drinking overflowing with Tropical flavours, and leaves the palate with a long clean crisp aftertaste. Btl R65 R65 R85 Cultivar Selection Viognier This Viognier is crisp and fresh with aromas of peach & apricot R90 Cultivar Selection Rosé This inviting Rosé introduces a medley of flavours including strawberry, fig & gooseberries against a slightly peppery backdrop. The palate is fresh and crisp with a prominent fruity finish. Cultivar Selection Sauvignon Blanc This fresh & sophisticated wine delivers a combination of tropical flavours, including gooseberry, guava & litchi. A crisp entry, well balanced palate & smooth elegant aftertaste. Vineyard Selection White Zinfandel R90 R80 R130 This Zinfandel, with its rich old gold colour was made from whole bunch pressed grapes & offers pleasing aromas of lemon zest & fruit drops. The palate has flavours of fresh pears & apples with hints of lemon, making this a wine to complement all seasons. Sparkling Wine Graham Beck Brut Demi sec (Alternate brands can be sourced upon request) Blaauwklippen Brut R200 R160

16 16 Landau Red Blaauwklippen Red Wines A classical blend made from varietals that complement each other in weight, harmony & elegance. Lusciously scented with an abundance of berry fruit. Cultivar Selection Cabernet Sauvignon This fine, full-bodied wine offers ample flavours of mint, peppercn, green pepper & macerated cherry. Supple young tannins lend structure & contribute excellent maturation potential. Cultivar Selection Merlot Btl R70 R90 R100 A truly harmonious wine, delivering a symphony of senses. Scented with hints of hazelnut & white pepper. Whilst giving a perfectly balanced combination of acid and tropical fruit on the palate. Matured in a combination of small & large oak barrels. Cultivar Selection Shiraz A Lively, deep red wine. Aromas of ripe strawberry, raspberry, beetroot & vanilla. An herbaceous & complex palate with a medley red berry fruit and hints of sweet tobacco. Cultivar Selection Malbec R90 R100 The vineyards that carry the fruit f this wine are grown amongst the blue granite outcrops of Blaauwklippen, Stellenbosch. This fruity, soft wine is gently matured in large oak barrels, which create a smooth, elegant, yet structured wine. Cabernet Sauvignon Blaauwklippen Vineyard Selection Range R130 Exceptional quality & elegant understatement set this Cabernet apart. Aromas of ripe blackberry & bramble fruit, beautifully complemented by mint, sweet tobacco & vanilla, follow through on the smooth palate where soft tannins & mild acid contribute to the superb balance. Specially recommended with veal & ostrich Shiraz R130 A beautiful wine including a symphony of fruit driven flavours, specifically strawberry & plumb. A good balance of acid & fruit, resulting in a silky, complex wine, with a long finish that ll satisfy every taste. Matured in small oak barrels Cabriolet R130 Created from Cabernet Sauvignon, Cabernet Franc & Malbec Merlot. A bold entry to the palate with prominent flavours of mint, cherry & prune, leaving an undeniable impression of quality & character. Matured in small oak barrels. Zinfandel R150 Blaauwklippen enjoys a proud reputation f its distinctive & highly sought-after Zinfandel. This irresistible example combines a seductive medley of dried fruit flavours with spicy vanilla, dark chocolate & hints of coffee. Blaauwklippen Dessert wines Vineyard Selection Noble Late Harvest Malbec Vineyard Selection Noble Late Harvest Zinfandel Governess Pt Glass/ Btl R34/ R285 R34/ R285 R15/ R225

17 17 Beverage List Please note that prices are subject to change Item Price Item Price Minerals: Spirits : Appletizer 340ml R Bells Scotch Whiskey R Grapetizer Red 340ml R J & B Scotch Whiskey R Fanta, Crème Soda, Sprite R Jameson's Irish Whiskey R Coke, Coke Light, Coke Zero R Johnnie Walker Black Label R Lipton Ice Tea Lemon R Johnnie Walker Red R Jack Daniels R Mineral Water 750ml Spark/Still R Southern Comft R Mineral Water 330ml Spark/Still R KWV 10yr Brandy R Klipdrift Brandy Expt R Tonic Water 200ml R Klipdrift Brandy Premium R Dry lemon 200ml R Lemonade 200ml R Spiced Gold R Soda Water 200ml R Red Heart Rum R Ginger Ale 200ml R Captain Mgan Rum R Juice : Bacardi White Rum R Orange Juice, Jug R Absolut Vodka R Fruit Cocktail Juice, Jug R Smirnoff Vodka R Minute Maid Apple, Orange & Breakfast Punch Juice R Tequila Silver R Jose Cuervo R Jugs of water, ice and lemon R Tequila Gold R Pimms and Lemonade, Jug R Gdon's Gin R Sangria, Jug R Jagermeister R Kahlua Coffee Liqueur R Cdials : Frangelico Hazelnut Liqueur R Passion fruit R 5.50 Peppermint Liqueur R Cola Tonic R 5.50 Amarula Cream Liqueur R Lime R 5.50 Jagermeister R Nachtmusik R Beers & Ciders : Amaretto R Amstel R Cointreau R Castle R B & A R Savannah Light/Dry R Apple sours R Hunters Dry R Monis Sherry R Windhoek R KWV Diamond R Windhoek Light R BLK 8year Potsill Brandy R 18.00