Thin layers of venison Carpaccio served with fresh herb dressing. Plated with fresh chicory leaves (when in season) and filled with gorgonzola. Also served on a garlic crostini or bruschetta.

Prawn with Sichuan chilli oil served on a generous serving of Butthe ka kees, with fresh coriander and roti.

Skewered tandoori chicken with Sichuan chilli oil served on a generous serving of Bhutte Ka Kees, with fresh coriander and roti.

Carpaccio served with burrata / mozzarella cheese topped with chargrilled grapes in a fennel basil vinaigrette.

Ras el Hanout spiced, roasted butternut soup. Served with fresh bread and sage.

Boerewors braai’d to perfection over a wood fire. Basted with a Mr Braai Guy spicy relish and served with fresh bread. We could also add Kai’ings to the relish mix for extra taste.

Dry aged lamb ribs, spiced with lemon pepper, rosemary and salt flakes. Slowly braai’d over a wood fire and basted with a lemon butter zest.

Braai’d chicken kebabs, spiced with pink peppercorns, served with tzatziki and zucchini fritters and onion marmalade.

Quail grilled to perfection, flavoured with herbs, lemon and salt flakes.

Mr Braai Guy’s famous butter chicken curry served with peach salsa and roti/naan.

Tandoori chicken skewers, slowly braai’d over a wood fire. Covered with butter curry ghee and fresh coriander leaves.

Ostrich satays marinated with fresh herbs and pink peppercorns served with fresh summer salad. It can also be served as a tapa with hummus and tzatziki.

Flat iron steak perfectly braai’d; layered with asparagus and burnt sage butter.

Tartare of fillet served on a garlic crostino or bruschetta.

Wagyu ground beef empanada served with chimichurri.

Lemon and Za’atar chicken skewers, with a delicious middle eastern Zhoug, drizzled over. Served with pita bread, hummus, tzatziki and fresh vegetables.

Lamb skewers with anchovy and herb chilli butter.

Lamb rump, perfectly braai on the open fire, topped with curried yoghurt, roasted almonds and pomegranate.

Beef Flatrib served platter style on a wooden board with mini pita bread and a hearty chimichurri sauce.

Strips of rump Salsa Verde and rump Chimichurri. Served from the centre of the table with roasted, crusted sweet potatoes, with a crispy green salad roasted butternut and almonds.

Pepper-crusted fillet served with garlic aioli, pear and gorgonzola salad with pear dressing.

Rump braai’d to perfection with Mr Braai Guy braai spices, topped with aged camembert cheese, chunky truffle flavoured wild mushrooms and drizzled with confiture de raisen.

Rump braai’d to perfection, flambéed with sage butter on the open fire, topped off with Mr Braai Guy’s very popular Mushroom Sauce. Cut into strips and served from the centre of the table with rainbow carrots and garlic baby potatoes.

Large, aged T-Bone baked and then reversed seared to perfection on an open wood fire. Covered with a Café Paris Butter, served on a gratin of potato, Durée Garde sweet potato and zucchini. Topped with spiced fresh rocket.

Pepper-crusted fillet served with a blue cheese sauce drizzled with red wine and cherry reduction, topped with cherry-infused caramelised onion. Truffle scented fries, fresh green salad with Italian cheese (veggies in winter).

Baharat-infused lamb shank served on a root vegetable puree with fresh butter beans.

Rack of lamb, slow roasted over a wood fire with Br Braai Guy spices. Drizzled with merlot reduction, served on herbed sweet potato

mash, crispy rainbow carrots and mint sauce.

Dry aged steak on the bone (Prime Rib, sirloin, fillet, or ribeye on the bone) braai’d to perfection, covered with herbed butter. Side

serving of crumbed pap-balls served on relish with pork kaiings. Fresh crispy veggies.

Crispy pork belly, woodfire, slow roasted pork belly with flavours of honey, soya and mustard. Served with crushed sweet potato and seasonal vegetables.

Pork belly perfectly braai’d on open fire served with apple spice chutney, beetroot purée accompanied by Baharat spiced pumpkin fritters.

Beef Picanha baked over a wood fire, reverse seared and flambéed with sage butter. Served with garlic and parsley fries.

Citrusy malva pudding, baked on open fire and served with fresh cream or ice cream.

Malva pudding with brandy glaze, served with fresh cream or ice cream

Crêpes Suzette, flambéed with Cointreau liquor, served with sweet whipped cream.

Upside Down Banana pudding served with fresh cream or ice cream.

Chargrilled peaches, flambéed with fresh cherries and served on cream with Sichuan peppers.

Banana cinnamon braai pie served with fresh cream and sweet glaze.

Banoffee braai pie served with fresh cream or ice cream.

Berry anglaise braai pie served with fresh cream.

Clafoutis prepared on open fire or baked in pizza oven, prepared in cast iron pot or individual potjies.

Chargrilled grapes, with candied pistachios served with fresh whipped cream.