Bespoke Events
At Featherbed each event is completely bespoke and designed around your vision and requirements. Our experienced and talented team offers a complete turn-key solution for all of our venues.
Featherbed is more than just an event venue. Whatever the occasion might be, our experienced events team offer a turn-key solution to help you plan and execute a fantastic and memorable event. Your guests could be brought to Featherbed onboard the Paddle Cruiser or John Benn for an evening of fun under a Milkwood Tree canopy or in any of our elegant indoor venues! If you can dream it, our dedicated team can make it happen. Contact us to start the conversation...
Menu Options
BREAKFAST BUFFET MENU
R515 pp
CONTINENTAL BUFFET:
SELECTION OF FLAVORED YOGURTS • SLICED SEASONAL FRUIT
CHEESE BOARD SERVED WITH PRESERVES AND WATER BISCUITS
ASSORTED MUFFINS, confitures • SCONES with Chantilly cream
CROISSANTS AND DANISH PASTRIES
BREADS AND BUTTERS • DRIED FRUIT AND NUTS
HOT BUFFET SELECTION:
STREAKY BACON • PORK SAUSAGE
GRILLED TOMATO • SAUTÉED BUTTON MUSHROOMS
BAKED BEANS • POTATO RÖSTI • SCRAMBLED EGGS
BEEF MINUTE STEAK TOPPED with caramelized onion
SAVORY BEEF MINCE • BEEF SAUSAGE • SPICY MUTTON SAUSAGE
FLAP JACKS with maple syrup
BUTLER HOT SNACKS MENU
served “Butler” style
R480 pp
HOT SNACKS
PORK BELLY KEBABS topped with apple sauce
SPINACH AND FETA SPANAKOPITA
SMOKEY BBQ BEEF KEBABS
FRIED CHICKEN DRUMETTES, sour cream
TANDOORI CHICKEN KEBABS, raita
BEEF SAMOSA with coriander dressing
JALAPENO AND CHEESE RISSOLES
LAMB FRIKADELLE topped with pickled onions.
OSTRICH BOBOTIE SPRING ROLL, pineapple chutney
VEGETABLE CROQUETTE, garlic aioli
DESSERT
CHOCOLATE MOUSSE • CHEESECAKE
PAVLOVA with fresh fruit
HARVEST TABLE
R410 pp
SEASONAL SLICED FRUITS
LOCAL AND IMPORTED CHARCUTERIE
accompanied by assorted mustards and a selection of pickles and relishes
AWARD-WINNING SOUTH AFRICAN CHEESE
served with water biscuits, preserves and confitures
DIPS: hummus, baba ganoush, tzatziki, basil pesto,
sun dried tomato pesto, olive tapenade, piccalilli
HONEY ROASTED CASHEW NUTS
PRESERVES: Peppadews, olives, pickled jalapeno, pickled beetroot,
pickled baby onions, roasted peppers.
MARINATED FETA AND MOZZARELLA
CRUDITES & OLIVES
FEAST TO TABLE: Garden salad served with dressing
BAKERS’ ARTISANAL BREADS: served with compound butters
OYSTER BAR
R120 pp
WILD COASTAL OYSTERS
CONDIMENTS: Lemon wedges • Hot sauce
Buttered pumpernickel • Apple mignonette
Chili salsa • Freshly ground black pepper
Garlic mayonnaise • Pickles
HIGH TEA MENU
R260 pp
FINGER SANDWICHES:
CREAM CHEESE AND CUCUMBER
SMOKED SALMON on sour dough
RARE ROASTED BEEF with creamed horseradish on rye
TOMATO AND MOZZARELLA with basil pesto
GAMMON, GRAIN MUSTARD topped with apple sauce
SAVORY SELECTION:
BEEF AND ONION PIES
CAJUN CHICKEN AND SUN-DRIED TOMATO TART
QUICHE LORRAINE
SWEET SELECTION:
SCONES served with confiture and clotted cream
HUMMINGBIRD CAKE
CARROT CAKE topped with cream cheese icing
KEY LIME PIE
TRIPLE CHOCOLATE CAKE
SOUP KITCHEN
R280 pp
DEWBERRY SOUP • CHICKEN NOODLE SOUP • MINESTRONE
CREAM OF VEGETABLE • BUTTERNUT SQUASH • SPLIT PEA SOUP
BEAN SOUP • SEAFOOD BISQUE • SPICY TOMATO SOUP
POTATO AND LEEK SOUP • FRENCH ONION SOUP
…Served with breads and croutons
CANAPES
TOMATO AND MOZZARELLA topped with basil pesto on croute R50
VEGETABLE ROULADE topped with herb cream cheese R40
DEVILED EGGS R45
FOREST MUSHROOM DUXELLES EN CROUTE R50
PEPPADEW AND ONION FRITTATA topped with chili jam R40
RARE ROAST BEEF, horseradish on croute R50
VENISON CARPACCIO, balsamic reduction, Grana Padano on croute R70
TERIYAKI GLAZED CHICKEN, citrus salsa on croute R70
GAMMON, apple relish on croute R50
PARMA HAM AND MELON SKEWER R60
BACON AND GRUYERE CHEESE VOL AU VENT topped with bacon jam R60
CHICKEN, AVOCADO AND FETA WRAP R40
CHICKEN LIVER PATE topped with red onion marmalade R80
SMOKED SALMON, cream cheese, capers on croute R50
SEARED TUNA, buck wheat blini R70
PRAWN TACOS topped with salsa Verde R50
SHRIMP AND DILL PARCELS R50
MARINATED MUSSELS topped with chili salsa R50
SHRIMP AND CHIVE GALETTE R50
FEAST TO TABLE
R1050 pp
STARTERS
GARDEN SALAD served with dressings
BAKERS’ ARTISANAL BREADS served with compound butters
BAKED NEW POTATOES topped with crisp onion
MÉLANGE OF VEGETABLES
BEEF WELLINGTON served with green peppercorn and Drambuie sauce
GRILLED FREE-RANGE ORGANIC CHICKEN served with spicy tomato fondue
SEARED MARKET LINE FISH served with Beurre Blanc
VEGETABLE AND BEAN MOUSSAKA
SEAFOOD BUFFET
R880 pp
STARTERS
FRESH COASTAL OYSTER served with condiments…
PICKLED FISH • SNOEK PATE • SHRIMP COCKTAILS
NICOISE SALAD • PRAWN CAESER SALAD
BREAD AND BUTTERS • GARDEN SALAD
HOT BUFFET SELECTION
GARLIC MUSSELS
GRILLED LINE FISH served with sauce Veronique
PRAWN KEBAB served with peri-peri sauce
BATTERED HAKE served with remoulade
FRIED CALAMARI, tartar sauce
LEMON BASMATI RICE • POTATO WEDGES • SEASONAL VEGETABLES
SAUTEED CARROTS AND PEAS • SALADS
DESSERT ON REQUEST
PASTA BUFFET
R350 pp
PASTA SAUCES:
Bolognaise • Alfredo • Napolitana • Arrabbiatta
Puttanesca • Frutti di Mari • Cacio e pepe
BEEF LASAGNA • MANICOTTI • MAC & CHEESE
PASTA SELECTION:
Spaghetti • Tagliatelle • Gnocchi • Rigatoni
Penne • Orecchiette • Orzo
CONDIMENTS:
Parmesan • Pecorino • Crushed Garlic • Olive Tapenade
Sun Dried Tomato Pesto • Chopped Chili
THE GARDEN ROUTE
BUFFET MENU
served “Butler” style
R650 pp
STARTERS
GARDEN GREENS served with traditional accompaniments, dressings
CURRIED PASTA SALAD
BAVARIAN STYLED POTATO SALAD
BEETROOT SALAD
CAPE MALAY PICKLED FISH
CAPRESE SALAD
MINESTRONE SOUP
ASSORTED BREADS, compound butters
HOT BUFFET SELECTION
SAVORY BASMATI RICE
GARLIC AND HERB ROASTED POTATOES
BAKED BUTTERNUT SQUASH
SAUTEED SEASONAL VEGETABLES
ROAST BEEF SIRLOIN served with pepper corn sauce
GRILLED FREE-RANGE CHICKEN topped with forest mushroom sauce
KAROO VENISON GOULASH
BEER BATTERED HAKE, tartar sauce
FRIED CALAMARI, lemon butter sauce
VEGETABLE BAKE
DESSERT SELECTION
MALVA PUDDING with custard
SEASONAL FRUIT SALAD
TRADITIONAL MILK TART
CHOCOLATE BROWNIES
LEMON MERINGUE TARTLETS
KNYSNA LAGOON
BUFFET MENU
served “Butler” style
R970 pp
STARTERS
GARDEN GREENS served with traditional accompaniments, dressings
BUTTERNUT AND FETA SALAD
BEEF CARPACCIO topped with parmesan and balsamic reduction.
COLE SLAW
PESTO PASTA SALAD
WALDORF SALAD
POTATO AND LEEK SOUP
ARTISANAL BAKERS’ BREADS served compound butters.
CAPE MALAY PICKLED FISH
HOT BUFFET SELECTION
LENTIL BASMATI RICE
SALT AND PEPPER POTATOES
BROCCOLI AND CAULIFLOWER MORNAY
ROAST MEDITERRANEAN VEGETABLES
BRAISED BEEF BRISKET
LAMB KORMA, served with sambals.
CHICKEN SCHNITZEL with mushroom sauce
LINE FISH, lemon butter sauce
PERI-PERI GRILLED PRAWNS
DESSERT BUFFET
STICKY TOFFEE PUDDING and custard
SEASONAL FRUIT SALAD
PEPPERMINT CRISP TART
DARK CHOCOLATE MOUSSE
BAKED CHEESECAKE
FEATHERBED
BUFFET MENU
R890 pp
STARTERS
GARDEN GREENS served with traditional accompaniments, dressings
RARE ROAST BEEF served with pickles and mustards
SMOKED SALMON served with traditional condiments
BEETROOT SALAD
FARM STYLED POTATO SALAD
AUBERGINE AND TOMATO PLATTER topped with sun dried tomato
CAPE MALAY PICKLED FISH
CURRIED PASTA SALAD
ARTISANAL BREADS AND BUTTERS
SPLIT PEA SOUP
HOT BUFFET SELECTION
LEMON PILAF BASMATI RICE
ROAST GARLIC AND HERB NEW POTATOES
SPINACH AND MUSHROOM BAKE
BAKED PUMPKIN, topped with honey roasted nuts.
SAUTEED SEASONAL VEGETABLES
GRILLED ORGANIC FREE-RANGE CHICKEN served with chili sauce.
ROAST GRASS-FED BEEF SIRLOIN topped with green peppercorn sauce.
KAROO VENISON PIE
BRAISED OXTAIL
SEARED MARKET LINE FISH, garlic butter sauce
FRIED CALAMARI, tartar sauce
GRILLED PRAWNS, beurre Blanc
DESSERT SELECTION
MALVA PUDDING, custard
TRADITIONAL MILK TART
PEPPERMINT CRISP TART
PECAN NUT PIE
CHEESECAKE
PLATED MENUS
SALADS
PRAWN CAESAR SALAD R110
Romaine lettuce, croutons, parmesan cheese, anchovy, poached prawns
tossed in Caesar dressing
ROAST PEAR AND GOATS CHEESE SALAD R100
served with rocket and herb vinaigrette
NIÇOISE SALAD R100
Seared tuna loin, green beans, confit tomato, new potato, anchovy,
Kalamata olive, micro greens, lemon vinaigrette
SOUPS
LAMB AND LENTIL SOUP, SOUR CREAM R110
OXTAIL AND BARLEY SOUP, HERB BISCOTTI R135
BUTTERNUT SQUASH AND CUMIN SOUP, paprika bread shards R100
STARTERS
BEEF CARPACCIO R160
topped with parmesan shavings, fresh micro herb salad and
pickled forest mushrooms
SEARED KINGKLIP R165
Chorizo and mussel smoor, pea puree, root vegetable crisp
SMOKED SALMON R180
set on corn cake served with avocado pear salsa, garden greens
TOMATO AND BURRATA R140
Broccoli pesto, parmesan crisp, basil vinegarette, roasted peppers
SEARED DUCK BREAST R180
Butternut caponata, citrus salad, smoked red pepper coulis
AMUSE BOUCHE
MUSHROOM ARANCINI R60
POACHED OYSTERS R55
TEMPURA PRAWNS R70
PICKLED FISH R60
LIVER PATE, marmalade R50
PLATED MAINS
BRAISED LAMB SHOULDER R285
Smoked butter potato puree, sauteed green vegetables, mint jus
CHICKEN BALLENTINE R180
Sweet potato puree, glazed baby carrots, corn, lentil ragu, jus
ROAST PORK BELLY R210
Potato fondant, baked pumpkin, broccoli flan, confit cocktail tomato,
coffee bean jus
GRILLED GRASS-FED BEEF FILLET R270
Potato dauphinois, sauteed spinach, roasted beetroot,
woodland mushrooms roast garlic, sauce soubise and jus
MARKET LINE FISH R270
served with Pont Neuf potato, carrots and peas, cauliflower puree,
butter poached cauliflower florets, beurre Blanc
OXTAIL GNOCCHI RAGU R255
served with pecorino, chimichurri, and pickled radish
VEGETABLE AND BEAN STRUDEL R130
accompanied by grilled courgetti, peppadew emulsion and
arrabbiata sauce
PLATED DESSERTS
DARK CHOCOLATE MOUSSE R85
served with berry coulis and berry salsa
BAKED CHEESECAKE R80
topped with passion fruit coulis
NAARTJIE MALVA PUDDING R85
served with homemade custard topped with macerated citrus
BANANA AND CARAMEL TIRAMISU R85
served with caramel crème anglaise
LEMON MERINGUE R60
SEASONAL SLICED FRUITS R80
served with granola
PEPPERMINT CRISP MILLE-FEUILLE R85
Mint syrup, brandy snap tuille
BRAAI MENU
R680 pp
STARTERS
GARLIC BREAD
ROOSTERKOEK served with cheddar cheese, confiture
GREEK SALAD served with dressing
POTATO SALAD & COLESLAW
FROM THE GRILL
BOEREWORS • SIRLOIN STEAKS
CHICKEN WINGS • LAMB LOIN CHOPS
GRILLED PRAWNS • LINE FISH KEBAB
SIDES
CORN ON THE COB
BAKED POTATO served with sour cream.
PAP AND CHAKALAKA
ROASTED VEGETABLES
MUSHROOM PASTA BAKE
OXTAIL POTJIE
DESSERTS
MALVA PUDDING and custard
MILK TART
CHOCOLATE BROWNIE
FRUIT SKEWERS
CHEESE TABLE
R420 pp
AWARD WINNING SOUTH AFRICAN CHEESES:
Brie, camembert, blue cheese, roquefort, aged cheddar, marinated mozzarella,
assorted kwaito, goats’ cheese, Boerenkaas, Huguenot, Herbed cream cheese.
PRESERVES:
Figs, grapes, berries, basil pesto, sun dried tomato pesto,
olive tapenade, marinated olives, pickles
BREADS:
water biscuits, lavash, grissini sticks, toasted baguette, focaccia
ROASTED NUTS, ORGANIC HONEY
GELATO BAR
R230 pp
GELATOS in a Sugar Cone:
VANILLA • CHOCOLATE • HAZELNUT AND HONEY • PISTACHIO • MINT • AMARULA
TOPPINGS:
Fudge • Brownies • Marshmallow • Salted Caramel Popcorn
Nut Crumble • Dried Cranberries • Brittle • Chocolate Nibs • berries
Fruit Salsa • Berry Coulis • Butterscotch • Chocolate Sauce • Passionfruit Coulis
KIDS BUFFET MENU
R110 pp U12
CHICKEN NUGGETS served with cheese sauce
MINIATURE MARGARITA PIZZAS
SPAGHETTI BOLOGNESE served with grated cheese
GREEK SALAD
FRENCH FRIES served with mayonnaise and ketchup
BEEF MEATBALLS
DESSERT
ICE CREAM and chocolate sauce
JELLY AND CUSTARD
FRUIT SALAD and ice cream
Contact us
Cruise Cafe, 1 Remembrance Drive,
(off Waterfront Drive), Knysna
Main Phone: +27 (0)44 382-1693
Mobile: +27 (0)72 662-5798
E-mail: events@featherbed.co.za