Easter Sunday Lunch Buffet at The Hyde Hotel in Sea Point

MENU

BREADS
Freshly baked rolls.
Assorted breads.

SALADS
Couscous salad with mixed veggies.
Harvest salad with mixed lettuce, roasted butternut, pumpkin seeds and mozzarella balls.

MEATS
Roasted leg of lamb served in red wine jus sauce.
Grilled fish with lemon butter sauce.

SIDES
Roasted potato wedges with rosemary and garlic.
Yorkshire pudding.

VEGETABLES
Cauliflower and broccoli with white sauce.
Honey glazed baby carrots.

DESSERTS
Malva pudding served with custard.
Clafoutis pudding served with whipped cream.

T&Cs Apply
*a 12% fee gratuity will be charged on the final bill for food and drinks on the day of the event.