WEDDINGS & FUNCTIONS

Situated on the water’s edge in the picturesque harbour of Kalk Bay, Harbour House boasts exquisite views of the working harbour, False Bay and the Hottentots Mountain Range. Ceremonies can be held either inside the restaurant or for a dramatic effect, on the end of the Kalk Bay pier. Harbour House specialises in spectacular wedding receptions offering world-class cuisine and wine, beautiful décor and friendly, professional service.

See our selection of Function Menus...

MENU A

TO START

Rocket and Parmesan Salad. With bella-rosa tomatoes, avocado and fresh herbs. Tossed in a wholegrain mustard vinaigrette.

OR

Fish Soup.

TO FOLLOW

Fresh Line Fish from our boat.

OR

Beef Fillet. Accompanied by a fondant potato, fine green beans, mushroom ragout and a truffle cream sauce.

DESSERT

Dark Chocolate Terrine. Layers of dark chocolate mousse, meringue & soft almond biscuit, served with a fudge sauce.

OR

Trio of sorbet. Served on pineapple carpaccio with chilli lime syrup.

MENU B

TO START

Rocket and Greek Feta Salad. Bella-Rosa tomatoes, rocket and Greek feta, tossed in herb-infused vinaigrette. Served with olive tapenade crostini and balsamic reduction.

OR

Fresh West Coast Mussels. Steamed in white wine, garlic, thyme and cream. Served with fresh wood-oven ciabatta.

OR

Beef tataki with chilli & sesame. Thin slices of seared rare fillet. Served with sliced red onions, coriander and a pickled mushroom salad.

TO FOLLOW

Fresh Line Fish from our boat.

OR

Black Tiger Prawns. Grilled in olive oil, garlic, chilli and lemon. Served with a tomato, red onion and mint salad.

OR

Beef Fillet. Accompanied by a fondant potato, fine green beans, mushroom ragout and a truffle cream sauce.

DESSERT

Classic Crème Brulee. Made with farm house cream and real Madagascan vanilla.

OR

Dark Chocolate Terrine. Layers of dark chocolate mousse, meringue & soft almond biscuit, served with a fudge sauce.

MENU C

TO START

Tian of Prawns. 3 prawns dipped in tempura batter and served on an avocado, aubergine and tomato tian, with basil mayonnaise and sweet chilli jam.

OR

House Salad. Rocket, crispy bacon, bella-rosa tomatoes, avocado and parmesan salad. Tossed in a wholegrain mustard vinaigrette and served with garlic-rubbed croutons, basil mayonnaise and a soft-boiled egg.

OR

Masala dusted calamari. Deep-fried calamari rings served with garlic mayonnaise, rocket leaves and tomato atchar.

TO FOLLOW

Fresh Line Fish from our boat.

OR

Grilled Crayfish. Served on a summer rice salad, with garlic and parsley butter.

OR

Beef Fillet. Accompanied by a fondant potato, fine green beans, mushroom ragout and a truffle cream sauce.

DESSERT

Panna Cotta. Infused with ameretto and served in a berry soup.

OR

Classic Crème Brulee. Made with farm house cream and real Madagascan vanilla.

MENU D

TO START

Fish Soup.

OR

Fish Tartar. Diced raw fish tossed in basil-infused olive oil, tomato, chives and spring onions. With freshly squeezed lemon juice, Tabasco and soy and balsamic reduction. Served with pickled ginger.

MAIN COURSE

Fresh Line Fish from our boat.

OR

Seafood Selection. Half a grilled crayfish, tiger prawns fresh line fish, mussels and calamari. Grilled in olive oil and served on a summer rice salad, with garlic and parsley butter.

OR

Rack of Karoo Lamb. Three bone rack of Karoo lamb, with a fresh chive and mustard coating. Served with potatoes, spinach, pearl onions and a thyme and rosemary jus.

DESSERT

New York style baked cheese cake. With a berry compote and tonka bean ice cream.

OR

Caramelised lemon tart. Served with chocolate ice cream, raspberry coulis and a dark chocolate tuille.

All items subject to change and availability.