Menu's

No outside caterers are allowed onto the premises.

A choice of menu items will be offered at the Buffet and served subject to quality and / or seasonal availability. We are flexible and open to discussion should a client require a particular flavour to their menu!

In order to guest relaxation and comfort during any function, waitrons are employed to attend to their every need.  Number of waitrons required, depend on the number of guests and menu.  Waitron charges are included in the cost per delegate.

We require clients to brief us with regard to their requirements for the provision of a cash bar, full bar or wine and malt bar on their account.  Clients are welcome to set a ceiling on the total bar spend for their account.  No wines, spirits or food may be brought to the premises for consumption without prior consent from Mattanu Management.

We provide you with our basic menus, according to your needs and type of function requested.  As far as possible, we are prepared to adjust menus on request to suit your specific needs.  Please feel free to contact us.

Our menu prices automatically include a fee for waiters. This amount is determined by the total amount of guest attending the function.  Menu prices do not decrease if waiters are not required.

Please take note that guests are more than welcome to eat as much as they like and if a second helping is required, guests are welcome to ask the waiter.  Under no circumstances will takeaways be allowed.  We trust that we can depend on your co-operation in this regard.

Menus

Mattanu Private Game Reserve is proud on its array of creations send from the kitchen at the main lodge by Zimbabwean Chef, Lass Tauzeni and kitchen manager Daleen Kriek. The combination of African and South-African “Boere” unfluence equals sheer palate excitement.  Venison is used in a variety of dishes and it is in the typical South-Africa “skaap boud”, stuffed leg of Impala or Springbok and Fillet Wellington that the gastronomic experience lays.  Most of the vegetable and herbs are home grown and the sometimes unorthodox combinations by Chef, Lass, culminate into compliments from our visitors from all over the world.

The ambience of the main lodge, or sometimes the African Sky with our bushveld dinners, compliments each creation and adds to the experience.
In the chilly winter evening dinners are served in front of the fireplace with a amazing paired wine.  A wine that exaggerates the dish is suggested and guests select them by climbing down to the underground cellar.  Faced with a selection of wines from over 50 different wine estates, guest can remove the selected wine and wipe the dust from the label to peek at the years it has spent in slumber. At Mattanu it is truly an experience rather than a meal.

Our functions and dinners run on set menus of true South-African cuisine and we usually offer a selection of dishes from which guests can choose.  (One starters, Three mains, Three vegetables/salads and One dessert) Depending on budget, more dishes may be selected.
Menus are also updated regularly.

Breakfasts are usually a full English buffet breakfast and lunches are discussed prior to any function, conference, wedding or event.  Find below some examples of previous menus and dishes.

Starters (Choose one)

Main Course (Choose Two)

This option counts as 2 - Braai with selection of 2 meats (lamb chops, steak with mushroom sauce, beef/chicken kebabs, spare ribs) and one sausage Boerewors sausage, cheese sausage

Main Course (Choose One)

This option counts as 2 - Braai with selection of 2 meats (lamb chops, steak with mushroom sauce, beef/chicken kebabs, spare ribs) and one sausage Boerewors sausage, cheese sausage

Vegetable dishes (Choose one)

Vegetable dishes (Choose two preferably one yellow and one green)

Salads  (Choose one)

Breads  (Choose one optional)

Dessert  (Choose one or 50% of one and 50% of another)