
Browns caters for all occasions - from business lunches &
dinners to private parties, celebrations, product launches,
small weddings, wine tastings and year-end parties.
Parties of up to 200 people can be hosted in spacious private
rooms. Multi-media facilities are available on request.
The wine cellar, a magnificent wood and glass area, is available
for parties of up to 50 people and cocktail parties of up
to 65.
We have a Fully Functional Generator.
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Function Menu 2 R350pp
(The South African Sustainable Seafood Initiative raises funds for Marine Conservation. Browns will donate R5 from this menu to the Endangered Wildlife Trust.)


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Soup of the Day A choice of two soups, prepared fresh daily. |
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 Honey baked Gorgonzola cheese and Cape gooseberries in Phyllo pastry Served with sun-dried tomatoes and black olive tapenade.
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Ostrich BobotieCrispy-fried rich Ostrich blended with Cape Malay spices filling a wanton pastry and topped off with tomato salsa.
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 Freshly smoked salmon terrine with fresh lime, and a light garden vegetable salad tossed with a light cider dressing.
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 A combination of spanspek and sweet melon topped with a Kudu carpaccio and drizzled with a sweet balsamic.
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Duck and Rabbit Spring roll. Served on a bed of Rocket Salad and finished with a drizzled of sweet and sour Indonesian sauce |
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Oysters or Mussels depending on availability. |
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Catch of the Day A specially prepared catch of the day served with a selection of mixed vegetables, basmati rice and chef’s choice sauce. |
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Eric's Prawns Browns Specialty.350g whole prawns simmered in our version of Sauce Naçionale, rounded off with a dash of Parmigiano.
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Fillet of Scottish Salmon Fillet of fresh Scottish salmon grilled to medium rare served on pomme-purée and topped with cilantro-mint pesto and soya glace.
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Char grilled Beef Fillet, rolled in cracked pepper, coriander set on a garden vegetable and a potato cake served with a Shiraz jus.
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 Honey and Balsamic marinated Chicken Breast served on a bed of wild mushroom mash and topped with a sun-dried tomato and blue cheese cream sauce.
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 Prime fillets of ostrich grilled to medium rare served with blueberry jus and accompanied by crushed spring onion baby potatoes. Served Flambéed. |
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 Rich risotto tossed with sunflower & pumpkin seeds, sun-dried tomato & feta cheese. Finished off with truffle oil. |
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 Warm Camembert Cheese Tartlet black cherries, olive & onion served with a seasonal side salad.. |
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Chocolate Torte A rich chocolate torte resting on crushed pecan nuts and finished with a forrest berry compote.. |
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Ice Cream & SorbetA selection of traditional ice creams OR sorbets. Served in a biscuit cups finished with a chocolate sauce or berries coulis. Three scoops in a portion. |
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Traditional Crème Brûlée classic vanilla cream pudding topped with a crispy caramel crust. |
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 Marinated fresh apple, sultana and pear flavoured with cinnamon and topped with a hazelnut crumble |
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Pecanut Pie, served warm with a scoop of vanilla ice-cream
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We cater for various dietary and other special requirements.
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Function Menu 1 R295pp
(The South African Sustainable Seafood Initiative raises funds for Marine Conservation. Browns will donate R5 from this menu to the Endangered Wildlife Trust.)
 

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Soup of the Day A choice of two soups, prepared fresh daily |
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Chef's Vegetarian Salad Fresh garden greens topped with the chef's choice of tasty bits, finished with a tasty dressing |
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Southern Marinated Calamari Steak. Tossed with Crisp Julienne of Vegetables set on a corn kernel pancake and assorted green leaves. Finished with a light Creole spice. |
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Grilled Haloumi, Served with Baby Green shoots, olives, peppers, Avocado mousse and a sweet chilli strawberry salsa. |
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Duck and Rabbit Spring roll, Served on a bed of Rocket Salad and finished with a drizzled of sweet and sour Indonesian sauce |
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Steam Mussels simmered in a creamy wine broth and light garlic sauce |
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Warm Wild Mushrooms topped with baby spinach and goat’s milk cheese set in a crispy phyllo basket. |
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 Warm tartlet of Camembert cheese, black cherries, olive and onion served with a seasonal side salad. |
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Homemade Potato Gnocchi, Served with vine cherry tomatoes and calamata olives |
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Catch of the Day A specially prepared catch of the day served with a selection of mixed vegetables, basmati rice and chef’s choice sauce |
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Tender Falkland calamari, flash grilled and served with your choice of lemon butter, black bean, Cajun or Sweet Chilli sauce |
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 Honey and Balsamic marinated Chicken breast served on a bed of wild mushroom mash and topped with a sun-dried tomato and blue cheese cream sauce |
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Lamb Shank, braised and slow-cooked in Pinotage Blend with Middle Eastern spices and tempered with a cucumber riata. |
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Chocolate Torte A rich dark chocolate torte, resting on crushed pecan nuts and finished with a forest berry compote. |
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Ice Cream & Sorbet A selection of traditional ice creams OR sorbets. Served in a biscuit cups finished with a chocolate sauce or berries coulis. Three scoops in a portion |
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Traditional Crème Brûlée A classic vanilla cream pudding topped with a crispy caramel crust |
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Chocolate Bread and Butter Pudding Traditional English bread and butter pudding flavoured with dark chocolate and served with a vanilla Amarula custard sauce |
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Cake of the Day An indulgent dessert special of the day |
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We cater for various dietary and other special requirements.
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• DUE TO SUPPLY AND DEMIAND UNCERTAINTIES IN JUNE AND JULY 2010, PLEASE NOTE THAT MENU ITEMS AND PRICES ARE SUBJECT TO CHANGE WITHOUT PRIOR NOTIFICATION.
· A deposit is required in order to secure and confirm reservations for all tables larger than 12 people and for all functions held in private areas.
· The deposit requested for non-private tables of 12 people or more is dependent on the function menu chosen. The amount of the deposit is equal to the function menu price x the number of people booked for. (For example: 10 guests x menu 1 @ R255 per person = R2550 which will be the deposit required).
CANCELLATION POLICY for NON PRIVATE GROUP BOOKINGS : In the case of all non-private bookings, please note that you are required to pay for the selected menu for all guests as indicated in the initial booking. This means that all guests who fail to arrive on the day will still be charged for and Browns will therefore add the cost of the selected menu to the bill.
CANCELLATION POLICY for PRIVATE GROUP BOOKINGS : In the case of private bookings the policy is as follows:
30+ days = 100% Refund
15-29 days = 50% Refund
0-14 days = 0% Refund
· A deposit is requested for all functions in private areas and is done @ total minimum spending requirement of allocated area + discretionary 10% gratuity.
· The outstanding balance of all bills less the deposit paid is payable on the date of the function.
· Browns does not run accounts. Should you wish to do an electronic transfer payment after the date of the function, this needs to be discussed prior to your booking and authorized in writing by the restaurant.
· Final numbers with regards to functions needs to be confirmed one week before the date of the function. The numbers confirmed at this time will be the number of people charged for on the date of the actual booking. Deposit paid for that function will be calculated by the final confirmed number of guests and taken off the final bill respectively.
Last rounds for all lunch reservations will be called at 16h30 and all remaining guests will be asked to leave the restaurant at 17h00 allowing us time to clean and reset the restaurant for our dinner patrons.
· In the event of a function being cancelled and a deposit has already been paid, a refund of that deposit will only be done if the booking is cancelled no less than two weeks prior to the actual date of the function.
· There is no venue charge for semi-private areas. In an area the minimum spending requirement (excluding a discretionary 10% gratuity) differs according to the size of the area and is calculated on the maximum number of people that can be accommodated. The minimum spending requirement is the value of all food, drinks and wines that would be spent on average in an area. In the event of this minimum not being reached, the outstanding balance is added onto the bill as a private function charge. The outstanding amount may not be used to purchase takeaway wines, champagnes, spirits etc.


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Celebrate - indulge yourself and your friends at every opportunity.
Whether it is a birthday cake, a wedding cake or another celebration,
our Master Confectioners will craft a unique creation for
you.
Indulge Confectionery Boutique specializes in hand-crafting
both sweet and savoury goodies for all occasions.
chocolate decorated cakes for all your functions by indulge
beautiful wedding cakes offered by indulge elegant wedding
cakes by indulge confectionery boutique custom chocolate wedding
cakes from indulge classic cakes offered at a good price from
indulge cake boutique.
We offer you a range of solutions including :
celebration cakes (weddings, birthdays, company celebrations
& novelty cakes)
sweet and savoury canapé and snack platters
children’s party catering and organisation
“create a cake” children’s parties
our in- house restaurant & coffee shop will host you for
breakfast, lunch or high tea
private functions and product launches
supplying restaurants, coffee shops & retail stores with
a range of upmarket goods
For more information on Indulge Confectionery Boutique visit
their website on www.indulgecakes.co.za
or contact Donnae Edwards on 079 507 9469.
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