Below are our regular menus for lunch for the conference room. We do have other options and we can put a menu together for you according to your delegate profile and cultural needs. Our kitchen is not Halaal, but we can get our meat from a Halaal butchery or we can get meals in from a Halaal caterer (at an extra cost). The same applies for Kosher meals. Should there be something specific that you want, we can arrange to get it in for you. As can be seen in our menu selections, a vegetarian option is available to complement each meat dish. Our menus are more a suggestion than the norm. We want to make your visit to Tilacaze as special as we can, so we are more than willing to customize our menu according to your choices. Standard meals are 2 course, however, we can add either a starter or a dessert to your selection for a further R30.00 per person. Click here for Rates            Click here for Floor Plan           Click here for Conference Details Please choose 1 x starter and 1 x main course  or  1 x  main course and 1 x dessert. Should you want a three course lunch, there will be additional cost of R 30.00 per person. Starters ( Plated) Creamy Butternut, Leek and Sweet Potato Soup or  Grilled mushroom with feta cheese, garlic and black pepper  or  Caprese Salad (sliced tomato layered with mozzarella cheese and basil pesto)  or  Mushroom and parsley bruschetta  or  Roasted tomato and couscous salad  or  Rocket, pear and parmesan salad.   Main Course  - Buffet Style ( 10 pax or more) Thai Green Chicken Curry served with Basmati Rice, ( Veg – Thai Green vegetable curry)  or  Chicken and mushroom casserole served with basmati rice, (Veg – vegetable casserole)  or  Creamy Beef Stroganoff  served with rice, (Veg – Butter Bean and mushroom stroganoff)  or  Deboned Chicken or Beef Curry, served with rice and sambals, (Veg - Vegetable curry)  or Salmon Carbonara (pasta and flaked salmon in creamy sauce), (Veg –pasta with a rich napoletana sauce)  or  Butter chicken served with jasmine rice, (Veg – butter beans, kidney beans and sugar beans in a creamy tomato sauce with cashew nuts and fresh herbs)  or  Fish and potato bake with fresh herbs and a cheesy topping, (Veg – mushroom and potato bake) Main Course –  Plated ( 12 pax and less) Roast Beef and gravy served with seasonal vegetables, (Veg – vegetable platter served with a cheese sauce)  or  Stuffed pan-fried chicken fillets in a creamy smoked paprika sauce, served with seasonal vegetables, (Veg – Pasta served with roasted baby tomatoes,  basil pesto and shavings of parmesan cheese)  or  Pan fried fish, served with mash and seasonal vegetables, (Veg – butter beans, kidney beans and sugar beans in a creamy tomato sauce with cashew nuts and fresh herbs)  or  Chicken schnitzel  served with either a cheese, mushroom or pepper sauce and  seasonal vegetables, (Veg  - Vegetable platter served with cheese sauce)  or  Deboned chicken or beef curry served with rice and sambals, (Veg – Vegetable curry)  or  Thai Green Chicken Curry served with Basmati Rice, (Veg : Thai Green Vegetable Curry)  All main course meals served with  Bread Rolls, Seasonal vegetables / salads Desserts Seasonal Fruit salad served with ice cream  or   Apple Pie served with ice cream or fresh cream  or  Italian cassata  or  Ice Cream and Chocolate Sauce