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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. 

All the information you need in one document!

VALID FOR THE 2024/2025 SEASON ONLY!

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

Thanks for contacting us!

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