The traditional buffet has been replaced by the buffet to table concept, a major trend for the 2010 season. It sets a more relaxed atmosphere, with loads of choices and different flavours on offer. Diners feast on a steady stream of platters, such as herb studded Cape salmon, Asian seared tuna, Provencal crusted lamb cutlets or marinated succulent fillet served straight from a wood fire. To complete the menu, these dishes can be accompanied by gourmet salads, chargrilled vegetables and starches.

• lemon and oreganum scented deboned, roasted leg of lamb, served with tzatziki
• coriander and pepper crusted game loin, served with webersburg cabernet sauvignon sauce chasseur
• roast chicken with tarragon and thyme, served with caramelized onion sauce
• asian marinated seared tuna loin, served with oriental sauce
• grilled line fish fillets, studded with herbs, served with citrus and caper aioli and caramelised lemons