2017 TOUR GROUP MENUS

The Drydock caters for small and large parties and always ensures an unforgettable evening. Tailor made menus can be created to suit every occasion.

Should your group have special dietary requirements, we cater for these inclusive of the menu price. Our function manager and Chef will gladly assist you with menu selection from the current portfolio, or if required, design alternative menus for your consideration.

Our set menus and prices are valid from January 2017 - December 2017.

 
SET MENU 1


STARTER

FRENCH SALAD
Only the freshest greens, topped with peppers, onions, carrots and cherry tomatoes.
or
SOUP OF THE DAY
Deliciously prepared every day from the freshest market ingredients.

MAIN COURSE

DEEP FRIED HAKE
Line-caught off our coastline, deep fried and served with lemon butter.
or
QUAYS CHICKEN STIRFRY
Slivers of chicken breast, stir-fried with a medley of vegetables, pasta and a Cajun sweet chilli sauce.

DESSERTS

TRIO OF ICE CREAM
Rich and creamy ice cream served with chocolate sauce.
or
MALVA PUDDING
Traditional South African sweet and sticky warmed sponge cake drenched in a toffee fudge sauce.
 

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SET MENU 2


STARTERS

FRENCH SALAD
Only the freshest greens, topped with peppers, onions, carrots and cherry tomatoes.
or
SOUP OF THE DAY
Deliciously prepared every day from the freshest market ingredients.

MAIN COURSE

SPINACH, LEEK, BRIE AND BUTTERNUT ROULADE
Layers of butternut, aubergine, spinach, leeks and brie make up this delightful roulade. Topped with a napoletana sauce and a sprinkling of melted parmesan cheese. Served with a touch of Greek salad. (Contains nuts)
or
DEEP FRIED CALAMARI
Crumbed calamari rings served with savoury rice and home-made tartare sauce.
or
CHICKEN AND BASIL PESTO PASTA
Succulent chicken strips prepared in a creamy basil pesto sauce served on a bed of tagliatelle.

DESSERTS

TRIO OF ICE CREAM
Rich and creamy ice cream served with chocolate sauce.
or
MALVA PUDDING
Traditional South African sweet and sticky warmed sponge cake drenched in a toffee fudge sauce.
 

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SET MENU 3


STARTER

FRENCH SALAD
Only the freshest greens, topped with peppers, onions, carrots and cherry tomatoes.
or
SOUP OF THE DAY
Deliciously prepared every day from the freshest market ingredients.
or
DEEP FRIED CALAMARI
Crumbed calamari rings served with savoury rice and home-made tartare sauce.

MAIN COURSE

SPINACH, LEEK, BRIE AND BUTTERNUT ROULADE
Layers of butternut, aubergine, spinach, leeks and brie make up this delightful roulade. Topped with a napoletana sauce and a sprinkling of melted parmesan cheese. Served with a touch of Greek salad. (Contains nuts)
or
QUAYS CHICKEN STIRFRY
Slivers of chicken breast, stir-fried with a medley of vegetables, pasta and a Cajun sweet chilli sauce.
or
GRILLED HAKE
Line-caught off our coastline, grilled and served with lemon butter.

DESSERT

TRIO OF ICE CREAM
Rich and creamy ice cream served with chocolate sauce.
or
APPLE STRUDEL
Warm golden delicious apples, poached with raisins for a remarkable apple infusion.
 

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SET MENU 4


STARTER

VENISON CARPACCIO
Thinly sliced fillet of venison, drizzled with olive oil and balsamic vinegar, parmesan, marinated mushrooms and rocket.
or
SOUP OF THE DAY
Deliciously prepared every day from the freshest market ingredients.
or
DEEP FRIED CALAMARI
Crumbed calamari rings served with savoury rice and home-made tartare sauce.

MAIN COURSE

WEST COAST MUSSELS
Fresh mussels from Saldhana Bay in a cream, garlic, onion and white wine sauce.
or
PORK CHOPS
Honey, soy and ginger glazed pork served with garlic mashed potatoes and garden vegetables.
or
GRILLED HAKE
Line-caught off our coastline, grilled and served with lemon butter.

DESSERT

TRIO OF ICE CREAM
Rich and creamy ice cream served with chocolate sauce.
or
KALUHA CHOCOLATE MOUSSE
Rich chocolate mousse in a homemade, crisp brandy snap basket accompanied by berry coulis.
 

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SET MENU 5


STARTER

3 KNYSNA OYSTERS
Fresh daily to your table.
or
SOUP OF THE DAY
Deliciously prepared every day from the freshest market ingredients.
or
DEEP FRIED CALAMARI
Crumbed calamari rings served with savoury rice and home-made tartare sauce.

MAIN COURSE

CHICKEN AND BASIL PESTO PASTA
Succulent chicken strips prepared in a creamy basil pesto sauce served on a bed of tagliatelle.
or
CATCH OF THE DAY
Brought in through the Knysna Heads daily. Grilled in olive oil and fresh lemon. Served with savoury rice and lemon butter.
or
WEST COAST MUSSELS
Fresh mussels from Saldhana Bay area in a cream, garlic, onion and white wine sauce.
or
BEEF SIRLOIN
Prime aged Karan sirloin served with chips and vegetables of the day.

DESSERT

TRIO OF ICE CREAM
Rich and creamy ice cream served with chocolate sauce.
or
MALVA PUDDING
Traditional South African sweet and sticky warmed sponge cake drenched in a toffee fudge sauce.
or
KALUHA CHOCOLATE MOUSSE
Rich chocolate mousse in a homemade, crisp brandy snap basket accompanied by berry coulis.
 

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SET MENU 6


STARTER

4 KNYSNA OYSTERS
Fresh daily from the estuary to your table.
or
AFRICAN BLUE CHEESE SALAD
A mouth-watering combination of roasted butternut and red peppers. Topped with creamy blue cheese and sunflower seeds.
or
SEAFOOD SOUP
A hearty soup of prawns, linefish, whole mussels, shrimps, white wine, sherry and tomatoes make up this Drydock favourite.
or
WEST COAST MUSSELS
Fresh mussels from Saldhana Bay area in a cream, garlic, onion and white wine sauce.

MAIN COURSE

CATCH OF THE DAY
Brought in through the Knysna Heads daily. Grilled in olive oil and fresh lemon. Served with savoury rice and lemon butter.
or
DEEP FRIED CALAMARI
Crumbed calamari rings served with savoury rice and home-made tartare sauce.
or
BEEF FILLET
Aged Karan fillet of beef served with chips and vegetables of the day
or
CHICKEN AND BASIL PESTO PASTA
Succulent chicken strips prepared in a creamy basil pesto sauce served on a bed of tagliatelle.

DESSERT

TRIO OF ICE CREAM
Rich and creamy ice cream served with chocolate sauce.
or
DEEP FRIED CHOCOLATE SPRING ROLLS
If you love chocolate...this is made for you!
or
APPLE STRUDEL
Warm golden delicious apples, poached with raisins for a remarkable apple infusion.
 

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SET MENU 7


STARTER

6 KNYSNA OYSTERS
Fresh daily from the estuary to your table.
or
VENISON CARPACCIO
Thinly sliced fillet of venison, drizzled with olive oil and balsamic vinegar, parmesan, marinated mushrooms and rocket.
or
DEEP FRIED CALAMARI
Crumbed calamari rings served with savoury rice and home-made tartare sauce.
or
THAI CHICKEN SALAD
Spicy flavours of the Orient emanate from delicately sauteéd juliennes of chicken breast on fresh salad greens.
Garnished with coriander and sesame seeds. (Nuts included in recipe)

MAIN COURSE

CATCH OF THE DAY
Brought in through the Knysna Heads daily. Grilled in olive oil and fresh lemon. Served with savoury rice and lemon butter.
or
SPINACH, LEEK, BRIE AND BUTTERNUT ROULADE
Layers of butternut, aubergine, spinach, leeks and brie make up this delightful roulade. Topped with a napoletana sauce and a sprinkling of melted parmesan cheese. Served with a touch of Greek salad. (Contains nuts)
or
BEEF FILLET
Aged Karan fillet of beef served with chips and vegetables of the day.
or
QUEEN PRAWNS
Succulent prawns grilled in olive oil and fresh lemon juice served with savoury rice and lemon butter.
or
PORK CHOPS
Honey, soy and ginger glazed pork served with garlic mashed potatoes and market vegetables.

DESSERT

FRUIT COMPOTE
Fresh seasonal fruit served with cream or ice cream.
or
WHITE CHOCOLATE CRÈME BRULEE
Served with a berry coulis.
or
MALVA PUDDING
Traditional South African sweet and sticky warmed sponge cake drenched in a toffee fudge sauce.
 

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