Private events

From our kitchen · 2025–2026

A table for
every season.

Explore starters, protein options, vegetable mains, sides and desserts from our seasonal menus. A little inspiration for every part of your celebration.

For your wedding or private gathering, we begin with the seasonal set menu of your chosen month, then personalise it with you.

Find your season
A table set with flowers on Melfort’s covered veranda, looking into the garden
Led by the season. Made for your table.

01 · September–November

Spring at our table.

Artichokes over the coals, tender leaves and the first strawberries. A table full of new growth.

A starter finished with herbs and flowers, served in a green ceramic bowl

Artichoke · Konfettibush · Strawberry

Melfort

Options from our seasonal menus

Spring menu ideas

Starters

Braaied globe artichoke
Amasi ricotta, preserved tomato chakalaka, sorghum & stinging nettle
Line-caught kabeljou
Malay dressing, atchar, labneh & waterblommetjie
Kroon duck breast
Stone fruit, whipped amasi ricotta & potato crisps

Protein options

Braised beef short rib
Dandelion root glaze, jus & bitter wild greens
Herb-crusted springbok fillet
Blistered onion petals & toasted coriander-cumin jus
Rolled & braised Karoo lamb rib
Konfettibush & smoked early tomato jus

Vegetable mains

Oyster mushroom schnitzel
Roasted mushroom cream & garden-herb gremolata
Ember-roasted beetroot
Konfettibush smoke, buchu & lime leaf salsa
Spiced smoked celeriac
Vegetable jus

Seasonal sides

Braaied gem lettuce
Polenta cream, charred lemon dressing & garden herbs
Sprouting broccoli
Smoked sunflower cream & young vine leaf
Hasselback baby potatoes
Rocket pesto, dressed greens & smoked Stanford cheese
Buffalo burrata & honey-roasted carrots
Broad bean & mint salata, Lowerland pecans
Charred pumpkin
Cavolo nero, Danbo cheese & hazelnuts
Tempura spinach & sea pumpkin leaves
Green goddess dressing

Desserts

Melfort honey cake
Fresh & muddled early strawberries, Jersey cream gelato, amasi mousse & honeycomb
Karoo coffee & rusk
Mesquite flourless Cocoafair chocolate cake, muddled loquats & fior di latte gelato
Rose geranium & oat cheesecake
Rhubarb & honeycomb
Green fig & almond clafoutis
Fig leaf gelato & toffee

Examples from October–November 2025 & September 2026. We’ll confirm dishes and seasonal availability for your date.

02 · December–February

Summer at our table.

Ripe tomatoes, peaches kissed by the fire and the sweetness of summer corn. Food for long, unhurried afternoons.

Sharing dishes with vegetables and corn on a sunlit table at Melfort

Tomato · Peach · Sweetcorn

Melfort

Options from our seasonal menus

Summer menu ideas

Starters

Whipped burrata & farm tomatoes
Braaied peach, cucumber, purslane & garden herbs
Sorghum & braaied globe artichoke
Peach
Kudu tartare
Smoked Stanford cheese, red pepper dressing & seed cracker

Protein options

Bone-in Karoo lamb shoulder
Smoked vine leaf jus & spring onion chimichurri
Braised beef rib
Garden pesto & dandelion root jus
Karoo springbok fillet
Charred baby onions, green peppercorn & red wine jus, wild herb butter
Osso buco
Fresh rooibos & parsley gremolata, gravy

Vegetable mains

Charred marrow
Heerenboontjie & tomato ragù, Jersey labneh & wild greens
Farmer Tom’s fire-roasted kuri squash
Pumpkin leaf salsa & Dalewood feta
Roast cauliflower
Green tahini, pomegranate & mint

Seasonal sides

Farmer Skye’s corn
Smoked tomato dressing, seed dukkah & Dalewood feta
Marinated baby marrow & spaghetti beans
Red onion jam, herbs & labneh
Honey-roasted baby carrots
Carrot atchar
Crispy baby potatoes
Romesco
Charred snap peas
Lukmira & hazelnut dressing
Baby cabbage
Portuguese lemon-herb dressing & chermoula

Desserts

Coconut panna cotta
Roast peach, peach sorbet & brown sugar teff crumb
Granadilla crémeux
Cultured cream, buckwheat & oat
Oat custard tart
Plum & rose geranium
Millionaire chocolate tart
Caramel, chocolate-almond spread & olive oil and crème fraîche ice cream

Examples from December 2025–February 2026. We’ll confirm dishes and seasonal availability for your date.

03 · March–May

Autumn at our table.

Persimmons, quince and slow-braised beef. Earthy flavours meet the last of the orchard’s warmth.

A dessert with fruit and delicate white flowers in a handmade bowl

Persimmon · Butternut · Quince

Melfort

Options from our seasonal menus

Autumn menu ideas

Starters

Cape bream sashimi
Villiersdorp green apples, ginger, amasi & olive oil
Sliced persimmon
Persimmon shrub, kuri squash purée & mole seco
Amasi ricotta & Jerusalem artichoke
Sorghum, chakalaka & nettle

Protein options

Braised lamb shank
Dandelion root jus, fermented bishop’s crowns & sauerkraut salsa
Braised beef cheeks
Smoked chimichurri, Old Brown Sherry & mushroom jus
Karoo springbok fillet
Charred baby onions, green peppercorn & red wine jus, wild herb butter

Vegetable mains

Philippi sprouting broccoli
Sweet potato hummus & crispy potato skins
Tempura oyster mushroom
Sweet potato hummus & sage brown butter
Hot-smoked mushrooms
Coconut dhal & pickled red onion

Seasonal sides

Blistered cabbage
Tomato fondue
Fennel, pepino & snap pea salad
Sesame
Smoked Stanford potato gratin
Nasturtium
Charred green beans
Labneh & nasturtium pesto
Nettle chakalaka & marinated baby beetroot
Sorghum cream
Braaied butternut
Nasturtium umngqusho & sage brown butter

Desserts

Roast pear
Whipped cheesecake, olive oil cake & frozen yoghurt
Millionaire chocolate fig tart
Fig ice cream, almond & burnt marshmallow
Orange & olive oil cake
Burnt orange caramel & marigold leaf ice cream
Burnt honey set cream
Poached quince, quince caramel & oat crumble
Sago & rhubarb
Rose & rhubarb sorbet, poached rhubarb & fennel shortbread

Examples from March–May 2026. We’ll confirm dishes and seasonal availability for your date.

04 · June–August

Winter at our table.

Nourishing broth, braaied oxtail and waterblommetjies. Slow cooking, a warm fire and something rich to finish.

A table of Melfort sharing dishes, vegetables and sauce

Nettle · Waterblommetjie · Rhubarb

Melfort

Options from our seasonal menus

Winter menu ideas

Starters

Chicken & nettle ravioli
Mushroom & smoked Stanford broth
Yellowtail tataki
Hibiscus & rose tea, guava, lime leaf & garden herbs
Sweet potato noodles
Poached egg, chicken broth, kimchi & spring onion

Protein options

Braaied oxtail
Nasturtium & Old Brown Sherry jus
Braised & braaied beef short rib
Dandelion root, jus & bitter wild greens
Karoo springbok fillet
Charred baby onions, peppercorn & red wine jus, wild herb butter
Spiced deboned chicken thighs
Millet, red onion & herb salsa

Vegetable mains

Red wine fondant onions
Paarl white bean cassoulet, nasturtium & vegetable jus
Braised celeriac
Dandelion root, jus & bitter wild greens

Seasonal sides

Wellington waterblommetjie bredie
Preserved tomato & gremolata
Farmer Tom’s gem lettuce
Green goddess dressing & avocado chimichurri
Farmer Mary’s mashed potatoes
Chives & crispy potato skins
Tempura dune spinach
Wild sorrel emulsion
King oyster mushroom sosatie
Thyme, coriander seed & red onion
Potato gratin
Wild herb pistou & turmeric kraut

Desserts

Karoo date & oat shortbread
Cultured Jerusalem artichoke ice cream, burnt honey, honeycomb & bee pollen
Sorghum sablé & baobab cheesecake
Baobab sherbet, sorghum brittle & naartjie marmalade
Honey-soaked coconut & cardamom cake
Crumb & Zanzibar gelato
Tanzanian chocolate crémeux
Rhubarb compote, sorghum wafer, calendula gelato & rhubarb caramel

Examples from June & August 2026. We’ll confirm dishes and seasonal availability for your date.

Your occasion, your season

Let’s make it
personal.

Tell us your date, the number of guests and what you’re celebrating. We’ll shape a menu around the season, your preferences and any dietary requirements.

These options are a starting point for planning. We’ll agree your menu, seasonal availability and pricing with you.

Tell us about your occasion Private hire & frequently asked questions