Wedding & Function Venue Information

Summer rates R4495 (October to March)

Winter rates R2995 (April to September)




 Venue hire includes the following:

• Excludes Coloured overlays, tiebacks, flowers and other decorations

• Use of the venue from specified times

• Use of all existing furniture

• Includes tables, chairs, cutlery, crockery, glasses, white linen and serviettes for 100 guests only

Any additional equipment and staff will be subject to hire fees.

No wines, spirits, cool drinks or food may be brought onto the premises for consumption without the prior consent of management.

We can arrange a bar with limited amount of liquor, for example some beer, ciders and some spirits like whiskey, vodka etc, at an additional cost.

You are more than welcome to specify what you would like.

Please confirm in writing the specifications for the bar no later than 10 days prior to your function.

We can supply sparkling wine from The House of J C Le Roux on request.

A corkage fee of R40 per bottle will be charged, should you supply your own sparkling wine.

Regrettably only Clos Malverne wines may be consumed on the premises.

Due to our location we are unable to provide live music and dancing.

We can custom design a menu for you, including all your necessary dietary requirements and food styles. A professional food and wine pairing can be arranged by appointment, and Chef Nadia Louw will advise and discuss all options with you. The final price of all customised menus will be an agreement between yourselves and the chef.

A standard 10% service charge will be added to the final food and beverage bill.

Clos Malverne Canapé package

Choice of 3 canapé’s R38 per person
Choice of 5 Canapé’s R65 per person
Choice of 8 Canapé’s R98 per person  

Canapé Menu

Chicken, asparagus & citrus canapé

Rare roast sirloin with watercress & horseradish

Brie cheese, marinated strawberry & preserve fig

Sundried tomato, caramelized onion, olive & pecorino cheese

Salmon gravlax with watercress, avo & wasabi aioli

Springbok Carpaccio, rocket, parmesan & reduced chilli balsamic

Mini butternut, sweet red onion & gruyere cheese quiche

Smoked chicken with a mango, coriander & red capsicum salsa

Smoked ostrich, gorgonzola & pear

Prawn, avocado, marinated tomato & sweet chilli

Rare roast beef fillet with watercress & drizzled with a soya honey sauce

Terriaki marinated tuna loin with baby greens & onion sprouts

Orange, garlic & ginger marinated duck breast with sweet potato crisps & bok choi

Buffalo mozzarella, marinated plump tomato & basil pesto

MAIN MENU CHOICES

Create your own menu
– choice of two starters, mains and deserts
Prices ranging from R180 to R250 per person
according to your choices.

Starters

Chicken, asparagus and citrus salad
With crispy capers and a pistachio nut dressing

Ostrich Carpaccio
With wild rocket, parmesan shavings & chilli infused reduced balsamic

Norwegian salmon gravlax
With watercress, avocado and wasabi aioli

Roasted butternut, sweet potato and apple tart
With a honey and raspberry vinegar reduction and a salad of baby leaves

Springbok, walnut & gorgonzola salad
With honey roasted pears & watercress 

 
Prawn and calamari risotto
With avocado and tomato crème fraiche

Tempura prawns
With a homemade hot-sweet chilli sauce and a cucumber, coriander and mango salad  
 
  
King of mushroom risotto
With shitake mushroom, truffle butter, cocktail tomatoes and parmesan shavings

Main Choices

Fresh line fish of the day
Served with a side salad, salsa verde and parsley butter baby potatoes

Grilled fillet steak
With a mature cheddar & jalapeño filling, potato wedges & seasonal vegetables

Harrissa marinated grilled chicken breast
Served with a salad of bulgur wheat, feta, tomatoes, coriander, mint and tzatziki

Springbok wrapped fillet steak
Served with a butternut-potato cake, wholegrain mustard sauce & seasonal vegetables

Pan seared duck breast
Marinated in  orange, thyme and garlic, served with a sweet potato cake and topped with a five spice sauce

Traditional oxtail
Served with baby vegetables and almond mash potatoes

Grilled rump steak
Served with a Madagascan green pepper corn and brandy sauce, seasonal vegetables and
potato wedges

Spinach and butternut lasagna
Served with pine nuts, basil pesto and parmesan shavings

Parma ham wrapped chicken breast
Served with shitake mushroom sauce, seasonal vegetables and pecorino potato croquettes

Clos Malverne bouillabaisse
With shrimps, mussels, prawns, calamari and line fish

Desserts

Baked apple in phyllo
With walnuts and maple syrup and vanilla pod ice cream

Saucy dark chocolate pudding
With strawberry and white chocolate ice cream

Vanilla Pod Crème Brule
With tuille biscuit & a strawberry compote

Savoury sweet
Butternut and pistachio parfait with a sweet saffron syrup and candied
butternut crisps

Malva Pudding
With Brandy and Naartjie  ice cream

 
Phyllo pastry milk tart
Served with apricot and Van Der Hum ice cream  
 
   
Vanilla pod Crème Caramel
Served with raspberry compote and seasonal fruit