Chef Chris looks forward to welcoming you to Indaba Hotel and we hope that you will enjoy your food journey with him.

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Opal Doyle
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1 CHRISTOPHER GROVES HEAD CHEF Our Head Chef, Christopher Groves joined the Indaba Team in 2008 as an Executive Sous Chef and quickly rose through the ranks to Head Chef of the Chief s Boma Restaurant where he became renowned for his Beef & Beer Potjie and Big Five Kebab. Prior to the Indaba, Chris worked abroad in numerous Five Star Restaurants and was mentored by the legendary Marco Pierre White, a 2-star Michelin Chef whose work ethos and creativity were an inspiration which Chris incorporates into his daily menus. Chris also worked on the Queen Mary 2 where he was the Demonstration Chef in the Chefs Gallery - a popular restaurant which showcases talented young Chefs. Having taken over the reins of the Indaba Hotel Main Kitchen in 2011, Chris has added flair and creativity to the menus and food presentation with great success. Chris was involved with the opening of the new Indaba Lodge, Gaborone in 2013 having played an integral part in the success of this new venture. Chris looks forward to becoming a firm favourite on the local Dining front with the introduction of the new Bistro-style menu in Epsom Conservatory which showcases his love of food, creativity and his talented team. Chris has a number of signature dishes including his sublime Foie Gras Creme Brulee and Char-grilled Hanger Steak served with Fondant Potatoes and Green Beans with a Berry Port Jus which can be enjoyed on the new Bistro Menu. Chef Chris looks forward to welcoming you to Indaba Hotel and we hope that you will enjoy your food journey with him. NATHAN MACKE EXECUTIVE SOUS CHEF Following his National Service in the Defence Force, Nathan Macke began his career in a small Italian Restaurant in Cape Town as a pot wash, where he got to watch the Chefs in action. Nathan fell in love with the energy of the kitchen and took his opportunity one very busy evening to run the pass when the Head Chef didn t arrive for duty. Fate was on his side that evening as well-known South African Chef, Garth Stroebel was enjoying dinner at the restaurant that evening and wanted to thank the Head Chef- imagine his surprise when he found the pot wash in charge. Garth was so impressed by Nathan that he employed him on the spot and Nathan began training as a chef at the world famous Mount Nelson under his watchful eye. During this time, Nathan won the Knysna Oyster Cooking Competition, beating many of the Industry s recognised Chefs with his modern interpretation of Oysters Rockerfeller. Chef Nathan grew from strength to strength and was soon recognised as a force to be reckoned with in the Culinary world enjoying working in many of the top hotels and restaurants in the Cape, before joining forces with Dr. Chris Barnard at City Park Hospital where he set up the A la Carte Restaurant. After City Park, Nathan was ready for a new challenge and his talents took him to Dubai where he worked as a personal Chef for an Arab Sheik for 3 years, often sharing his kitchen with celebrity Chefs including Gordon Ramsay and his mentor, Anthony Bourdain. Whilst he enjoyed working in the Middle East and immersed himself in the interesting and colourful food culture which still influences his cooking today; Africa was calling and an opportunity to head up the Kitchen Brigade of a famous 5 Star Lodge in Kruger saw Nathan return. During his time at the lodge, Nathan had the opportunity to cook for various celebrities including Elton John, Richard Geer, Jon Bon Jovi, Don Johnson and Elizabeth Hurley to name a few. Indaba Hotel welcomed this very talented Chef to the team in 2013 and Nathan s attention to detail and elegance can be seen in all the dishes he prepares. Well known for his signature Herb-crusted Rack of Lamb served with Basil and Hummus Potato Rosti which can be enjoyed on the new Bistro Menu, Chef Nathan is happiest when he is in the kitchen creating and looks forward to welcoming you to his kitchen.

2 APPETIZERS Zucchini and Parmesan Soup (V) Served with toasted Croutons and a Parmesan Crisp R55.00 Best Enjoyed with a Chenin Blanc Alaskan Crab Cake Served with Romesco Sauce, Red Grapes, Baby Rocket and Roasted Almonds R80.00 Best Enjoyed with a Viognier Blend West Coast Mussels Fresh West Coast Mussels in a Creamy White Wine sauce finished with Coriander Best Enjoyed with a Sauvignon Blanc Deep Fried Squid Heads Flour dusted deep fried Squid Heads served with a Carrot and Red Pepper Syrup Best Enjoyed with a Sauvignon Blanc Tomato and Wild Mushroom Risotto (V) Risotto with braised Baby Tomatoes and Wild Mushrooms, finished with Black Truffle Oil Best Enjoyed with a Chardonnay or Pinot Noir Deep Fried Halloumi (V) Breaded Halloumi cubes deep fried and served with braised Beetroot and a Sweet Chilli and Ginger Sauce R68.00 Best Enjoyed with an Unwooded Chardonnay

3 APPETIZERS Asparagus Hollandaise (V) Trimmed and blanched Asparagus Spears layered with grilled Aubergine finished with a Hollandaise Sauce and Pickled Quail Eggs R68.00 Best Enjoyed with a Sparkling Wine or Methode Cap Classique Foie Gras Creme Brulee Served with Apple and Pear Chutney and toasted Brioche R80.00 Best Enjoyed with a Viognier or Pinot Noir Honey and Mustard Chicken Salad Grilled Chicken Strips tossed with Cherry Tomatoes, Pineapple, Red Onions, Cheddar Cheese, Toasted Almonds and mixed Peppers finished with a Honey and Mustard Dressing Best Enjoyed with a Sauvignon Blanc Beef Carpaccio Thinly sliced Beef Fillet topped with Rocket Salad and a Red Onion and Balsamic Reduction with Parmesan shavings and Capers R80.00 Best Enjoyed with a Grenache & Mourvedre Blend

4 ENTREES Char-grilled Hanger Steak Char-grilled Hanger Steak served with Fondant Potatoes and Green Beans with a Berry Port Jus R Best Enjoyed with a Pinotage or Cabernet Sauvignon Rump Espetada Cubed Rump Steak marinated in Olive Oil, Rosemary, Rock Salt and Bay Leaves with Baby Potatoes and a Red Wine Jus R Best Enjoyed with a Merlot Rack of Lamb A 3-Bone Herb Crusted Rack of Lamb served with a Basil and Hummus Potato Rosti, pan-fried Almonds, French Beans and a Truffle and Mint Jus R Best Enjoyed with a Pinotage or Red Blend Seared Tuna Loin Tuna Loin coated in White and Black Sesame Seeds served on a Vanilla Poached Pear with Orange braised Baby Potatoes and a Saffron Creme R Best Enjoyed with a Rose or Pinot Noir Fancy Fish and Chips Tempura battered Scottish Salmon fillet served with thick cut Chips finished with a Mango Buerre Blanc Sauce and a side Caeser Salad R Best Enjoyed with a Chenin Blanc

5 ENTREES Oven Baked Chicken Supreme Oven baked Chicken Supreme topped with an Olive and Parmesan Crust served with bubble and squeak and a Truffle Jus R Best Enjoyed with a Viognier Blend Chicken Korma Tender Chicken Breast slow cooked in a spicy Korma Sauce served with a Poppadom Basket of Wild Rice finished with a Gazpacho Salsa and Chutney Creme R Best Enjoyed with an Off Dry or Semi Sweet White Blend Slow Roasted Stuffed Pork Loin Slow roasted Pork Loin stuffed with Spinach and Apple served with a crumbed Maize Cake, grilled Baby Vegetables and a Calvados Sauce R Best Enjoyed with a Grenache & Mourvedre Blend Roasted Vegetable Linguine Oven roasted Mediterranean Vegetables tossed in Thyme and Lemon-infused Olive Oil topped with Cream Cheese R90.00 Best Enjoyed with a Rose or Sauvignon Blanc Sundried Tomato Polenta Stack Sundried Tomato-infused Polenta layered with Pesto-grilled Vegetables and Goat s Cheese served with a Tomato and Basil Sauce topped with deep fried Onions R95.00 Best Enjoyed with a Chardonnay or Viognier Blend

6 DESSERTS Chocolate and Mint Tart Served with a White Chocolate Ice Cream and a marinated Raspberry tower R70.00 Pistachio and Orange Pie A Sweet Pastry Case filled with baked Pistachio and Orange Custard served with an Apricot and Pomegranate Compote and Chantilly Cream Tiramisu Traditional Tiramisu served with an Irish Coffee reduction Amarula Malva Pudding Amarula Malva Pudding served with hot Vanilla Custard and Vanilla Ice Cream Lemon Cheesecake Lemon Cheesecake with an Amaretto Biscuit crust served with Basil Ice Cream Enjoy a chilled Ruby Port or a Speciality Coffee or Dom Pedro with your Dessert Cheese Board A Selection of Local Cheeses accompanies by Celery and Pear Chutney served with Crackers and Grapes Best Enjoyed with a Shiraz or Cabernet Blend Selection of Dinner Truffles Best Enjoyed with a Champagne or Methode Cap Classique

CHRISTOPHER GROVES COMPLEX EXECUTIVE CHEF

INDABA HOTEL, SPA & CONFERENCE CENTRE. 011 840 6600. ALL PRICES ARE INCLUSIVE OF VAT CHRISTOPHER GROVES COMPLEX EXECUTIVE CHEF Our Executive Chef, Christopher Groves joined the Indaba Team in 2008 as an