Bus Cuisine
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Last verified or updated by the venue on 16th May 2025.
Following Terms and Conditions:
Guests are requested to arrive at least 20 minutes before Bus Cuisine departs.
All alcoholic and non-alcoholic drinks are complementary and included ( no additional cost )
Maître D discretion applies to amount of wine served to guests.
Any dietary requests to be completed with reservation.
Please note no children under 13 years old
Please make sure that you have read through our T & C’s before making a booking.
Breakfast, Lunch & Dinner Menus
Breakfast Set Menu
Dish 1. Amuse Bouche
West coast Oysters Rockefeller with soft herbs and fennel butter crumbs
Vegetarian option: Exotic mushroom & tofu tartlet with arugula leaf
Dish 2. Starter
Fynbos muesli pots with toasted granola, mixed fruit compote & Bulgarian yoghurt, honey
Dish 3. Main
Potato hash brown topped with spinach & soft poached egg, 3 streams smoked trout & classic mornay sauce
Vegetarian option: Potato hash brown with spinach & soft poach egg, grilled tofu & classic mornay sauce
Dish 4. Dessert
Pancakes with Chantilly cream, mixed berry compote, chocolate sauce
West coast Oysters Rockefeller with soft herbs and fennel butter crumbs
Vegetarian option: Exotic mushroom & tofu tartlet with arugula leaf
Dish 2. Starter
Fynbos muesli pots with toasted granola, mixed fruit compote & Bulgarian yoghurt, honey
Dish 3. Main
Potato hash brown topped with spinach & soft poached egg, 3 streams smoked trout & classic mornay sauce
Vegetarian option: Potato hash brown with spinach & soft poach egg, grilled tofu & classic mornay sauce
Dish 4. Dessert
Pancakes with Chantilly cream, mixed berry compote, chocolate sauce
From R 970.00
Lunch Set Menu
Artisanal Bread at table
Smoked salmon ,basil and pine nut pesto, creamy hummus dip
3-way Amuse Bouche
-Smoked trout rose drizzled with sweet ginger soy sauce
-Beef tataki with citrus dressing topped with a chive aioli
-Butternut & spinach quiche with basil cottage cheese
Main course 1
Baked line fish, served in a spicy tomato & basil tikka sauce with hints of lemon and chili topped with fried sweet onion
Main Course 2
Grilled beef fillet medallion rosemary butter glazed served with sweet potato crisps, roasted vegetable bundle & thyme jus
Dessert
Decadent vanilla panna cotta paired with passion fruit coulis and fresh fruit medley
Smoked salmon ,basil and pine nut pesto, creamy hummus dip
3-way Amuse Bouche
-Smoked trout rose drizzled with sweet ginger soy sauce
-Beef tataki with citrus dressing topped with a chive aioli
-Butternut & spinach quiche with basil cottage cheese
Main course 1
Baked line fish, served in a spicy tomato & basil tikka sauce with hints of lemon and chili topped with fried sweet onion
Main Course 2
Grilled beef fillet medallion rosemary butter glazed served with sweet potato crisps, roasted vegetable bundle & thyme jus
Dessert
Decadent vanilla panna cotta paired with passion fruit coulis and fresh fruit medley
From R 1,350.00
Dinner Set Menu
Artisanal Bread at table
Smoked salmon ,basil and pine nut pesto, creamy hummus dip
3-way Amuse Bouche
-Smoked trout rose drizzled with sweet ginger soy sauce
-Beef tataki with citrus dressing topped with a chive aioli
-Butternut & spinach quiche with basil cottage cheese
Soup & Croute
Country vegetable & barley soup covered with crunchy puff pastry topper
Main course 1
Grilled line fish served with lemon pea puree pickled artichoke and cajun cream
Palate Cleanser
Lime & Mint Shot
Main Course 2
Slow braised karoo lamb served with chive polenta, roasted vegetables bundle, shallots & balsamic jus
Dessert
Chocolate fondant cake served with Chantilly cream and dolce de leche
Smoked salmon ,basil and pine nut pesto, creamy hummus dip
3-way Amuse Bouche
-Smoked trout rose drizzled with sweet ginger soy sauce
-Beef tataki with citrus dressing topped with a chive aioli
-Butternut & spinach quiche with basil cottage cheese
Soup & Croute
Country vegetable & barley soup covered with crunchy puff pastry topper
Main course 1
Grilled line fish served with lemon pea puree pickled artichoke and cajun cream
Palate Cleanser
Lime & Mint Shot
Main Course 2
Slow braised karoo lamb served with chive polenta, roasted vegetables bundle, shallots & balsamic jus
Dessert
Chocolate fondant cake served with Chantilly cream and dolce de leche
From R 1,650.00
Lunch Set Menu Vegetarian
3-way Amuse Bouche
-Roasted peppers drizzled with sweet ginger soy sauce
-Beetroot tataki with citrus dressing topped with a chive aioli
-Butternut & spinach quiche with basil cottage cheese
Entrée
Spinach & feta lasagna, served in a spicy tomato & basil tikka sauce with hints of lemon and chili topped with fried sweet onion
Main Course
Grilled tofu honey butter glazed served with sweet potato crisps, roasted vegetable bundle & mustard vinaigrette
Dessert
Decadent vanilla panna cotta paired with passion fruit coulis and fresh fruit medley
-Roasted peppers drizzled with sweet ginger soy sauce
-Beetroot tataki with citrus dressing topped with a chive aioli
-Butternut & spinach quiche with basil cottage cheese
Entrée
Spinach & feta lasagna, served in a spicy tomato & basil tikka sauce with hints of lemon and chili topped with fried sweet onion
Main Course
Grilled tofu honey butter glazed served with sweet potato crisps, roasted vegetable bundle & mustard vinaigrette
Dessert
Decadent vanilla panna cotta paired with passion fruit coulis and fresh fruit medley
From R 1,350.00
Dinner Set Menu Vegetarian
3-way Amuse Bouche
-Roasted peppers drizzled with sweet ginger soy sauce
-Beetroot tataki with citrus dressing topped with a chive aioli
-Butternut & spinach quiche with basil cottage cheese
Soup & Croute
Country vegetable & barley soup covered with crunchy puff pastry topper
Main course 1
Grilled courgette & butternut served with lemon pea puree pickled artichoke and cajun cream
Palate Cleanser
Lime & Mint Shot
Main Course 2
Bean & pepper chilli served with chive polenta, roasted tomato, shallots & coriander yogurt
Dessert
Chocolate fondant cake served with chantilly cream and dolce de leche
-Roasted peppers drizzled with sweet ginger soy sauce
-Beetroot tataki with citrus dressing topped with a chive aioli
-Butternut & spinach quiche with basil cottage cheese
Soup & Croute
Country vegetable & barley soup covered with crunchy puff pastry topper
Main course 1
Grilled courgette & butternut served with lemon pea puree pickled artichoke and cajun cream
Palate Cleanser
Lime & Mint Shot
Main Course 2
Bean & pepper chilli served with chive polenta, roasted tomato, shallots & coriander yogurt
Dessert
Chocolate fondant cake served with chantilly cream and dolce de leche
From R 1,650.00
Menu
Last verified or updated by the venue on 3rd Sep 2025.
Following Terms and Conditions:
Guests are requested to arrive at least 20 minutes before Bus Cuisine departs.
All alcoholic and non-alcoholic drinks are complementary and included ( no additional cost )
Maître D discretion applies to amount of wine served to guests.
Any dietary requests to be completed with reservation.
Please note no children under 13 years old
Please make sure that you have read through our T & C’s before making a booking.
Lunch & Dinner Menu (1 September until 30 November 2025)
Spring Lunch Menu
Welcome Drink
Diemersdal MCC Blanc de Blanc’s NV
Bread at the Table
Artisanal Bread Selection
Smoked paprika humus, basil cottage cheese, tomato chili jam
Entrée
Prawn Spring Roll
Crispy prawn spring roll filled with grilled sweet & sour prawn meat, scallions, cabbage, carrot fresh coriander and a dash of ginger set on a crunchy Asian slaw with cucumber chutney
Diemersdal Sauvignon Rosé / Diemersdal Sauvignon Blanc
Main Course 1
Seafood Curry
Seafood medley of west coast mussels, shrimp, squid, Cape coastline fish in an aromatic red leaf masala curry sauce with hints of lime accompanied with basmati rice, poppadum and tzatziki
Diemersdal Chardonnay Unwooded
Main Course 2
Chicken Ballotine
Slow roasted chicken stuffed with mushroom & spinach, glazed with sage butter served with cauliflower mashed potato, vegetable ratatouille with mustard jus
Diemersdal Cabernet Sauvignon Merlot
Dessert
Red Velvet Cake
Topped with cream cheese frosting, raspberry coulis & chocolate shavings
Diemersdal MCC Blanc de Blanc’s NV
Bread at the Table
Artisanal Bread Selection
Smoked paprika humus, basil cottage cheese, tomato chili jam
Entrée
Prawn Spring Roll
Crispy prawn spring roll filled with grilled sweet & sour prawn meat, scallions, cabbage, carrot fresh coriander and a dash of ginger set on a crunchy Asian slaw with cucumber chutney
Diemersdal Sauvignon Rosé / Diemersdal Sauvignon Blanc
Main Course 1
Seafood Curry
Seafood medley of west coast mussels, shrimp, squid, Cape coastline fish in an aromatic red leaf masala curry sauce with hints of lime accompanied with basmati rice, poppadum and tzatziki
Diemersdal Chardonnay Unwooded
Main Course 2
Chicken Ballotine
Slow roasted chicken stuffed with mushroom & spinach, glazed with sage butter served with cauliflower mashed potato, vegetable ratatouille with mustard jus
Diemersdal Cabernet Sauvignon Merlot
Dessert
Red Velvet Cake
Topped with cream cheese frosting, raspberry coulis & chocolate shavings
R 1,350.00
Spring Dinner Menu
Welcome Drink
Diemersdal MCC Blanc de Blanc’s NV
Bread at the Table
Artisanal Bread Selection
Smoked paprika humus, basil cottage cheese, tomato chili jam
Amuse Bouché
Smoked chicken & papaya salsa topped with spring onion and toasted sesame seeds
Diemersdal Gruner Veltiner / Sauvignon Rose
Starter
Mussel Chowder
Rich & creamy chowder of mussels, scallions, leeks, fish stock with garlic croutons
Main Course 1
Line Fish
Pan fried line fish topped with Pico de Gallo salsa, served with sauteed spinach, blistered heirloom tomatoes, parsley & red onion infused cous cous with honey & caper vinaigrette
Diemersdal / Sauvignon Blanc
Palette Cleanser
Seasonal fruit skewer drizzled with kiwi fruit coulis
Main Course 2
Lamb Roulade
Leg of lamb rolled and herb stuffed served with slow baked fondant potato, cumin baby carrots, beetroot puree with mint infused jus
Diemersdal Cabernet Sauvignon Merlot
Dessert
Orange baked cheesecake served with whipped cream & burnt orange compote
Diemersdal MCC Blanc de Blanc’s NV
Bread at the Table
Artisanal Bread Selection
Smoked paprika humus, basil cottage cheese, tomato chili jam
Amuse Bouché
Smoked chicken & papaya salsa topped with spring onion and toasted sesame seeds
Diemersdal Gruner Veltiner / Sauvignon Rose
Starter
Mussel Chowder
Rich & creamy chowder of mussels, scallions, leeks, fish stock with garlic croutons
Main Course 1
Line Fish
Pan fried line fish topped with Pico de Gallo salsa, served with sauteed spinach, blistered heirloom tomatoes, parsley & red onion infused cous cous with honey & caper vinaigrette
Diemersdal / Sauvignon Blanc
Palette Cleanser
Seasonal fruit skewer drizzled with kiwi fruit coulis
Main Course 2
Lamb Roulade
Leg of lamb rolled and herb stuffed served with slow baked fondant potato, cumin baby carrots, beetroot puree with mint infused jus
Diemersdal Cabernet Sauvignon Merlot
Dessert
Orange baked cheesecake served with whipped cream & burnt orange compote
R 1,650.00
Spring Vegetarian Lunch Menu
Bread at the Table
Artisanal Bread Selection
Smoked paprika humus, basil cottage cheese, tomato chili jam
Entrée
Vegetable Spring Roll
Crispy vegetable spring roll filled with grilled scallions, cabbage, carrot fresh coriander and a dash of ginger set on a crunchy Asian slaw with cucumber chutney
Main Course 1
Thai Red Vegetable Curry
Seasonal vegetables in an aromatic red leaf masala curry sauce with hints of lime accompanied with basmati rice, poppadum and tzatziki
Main Course 2
Vegetable Ballotine
Roasted brinjals stuffed with mushroom & spinach, glazed with sage butter served with cauliflower mashed potato, vegetable ratatouille with basil cream sauce
Dessert
Red Velvet Cake
Topped with cream cheese frosting, raspberry coulis & chocolate shavings
Artisanal Bread Selection
Smoked paprika humus, basil cottage cheese, tomato chili jam
Entrée
Vegetable Spring Roll
Crispy vegetable spring roll filled with grilled scallions, cabbage, carrot fresh coriander and a dash of ginger set on a crunchy Asian slaw with cucumber chutney
Main Course 1
Thai Red Vegetable Curry
Seasonal vegetables in an aromatic red leaf masala curry sauce with hints of lime accompanied with basmati rice, poppadum and tzatziki
Main Course 2
Vegetable Ballotine
Roasted brinjals stuffed with mushroom & spinach, glazed with sage butter served with cauliflower mashed potato, vegetable ratatouille with basil cream sauce
Dessert
Red Velvet Cake
Topped with cream cheese frosting, raspberry coulis & chocolate shavings
R 1,350.00
Spring Vegetarian Dinner Menu
Bread at the Table
Artisanal Bread Selection
Smoked paprika humus, basil cottage cheese, tomato chili jam
Amuse Bouché
Roasted peppers & papaya salsa topped with spring onion and toasted sesame seeds
Vegetable Soup
Rich & creamy potato & leek soup, with basil cream & garlic croutons
Main Course 1
Herb Grilled Tofu
Pan fried tofu topped with Pico de Gallo salsa, served with sauteed spinach, blistered heirloom tomatoes, parsley & red onion infused cous cous with honey & caper vinaigrette
Palette Cleanser
Seasonal fruit skewer drizzled with kiwi fruit coulis
Main Course 2
Zucchini Roulade
Grilled zucchini stuffed with butternut & feta cheese served with slow baked fondant potato, cumin baby carrots, beetroot puree with mint infused jus
Dessert
Orange baked cheesecake served with whipped cream & burnt orange compote
Artisanal Bread Selection
Smoked paprika humus, basil cottage cheese, tomato chili jam
Amuse Bouché
Roasted peppers & papaya salsa topped with spring onion and toasted sesame seeds
Vegetable Soup
Rich & creamy potato & leek soup, with basil cream & garlic croutons
Main Course 1
Herb Grilled Tofu
Pan fried tofu topped with Pico de Gallo salsa, served with sauteed spinach, blistered heirloom tomatoes, parsley & red onion infused cous cous with honey & caper vinaigrette
Palette Cleanser
Seasonal fruit skewer drizzled with kiwi fruit coulis
Main Course 2
Zucchini Roulade
Grilled zucchini stuffed with butternut & feta cheese served with slow baked fondant potato, cumin baby carrots, beetroot puree with mint infused jus
Dessert
Orange baked cheesecake served with whipped cream & burnt orange compote
R 1,650.00
Lunch & Dinner Menu (1 December until 30 January 2026)
Season Lunch Menu
Welcome Drink
Diemersdal MCC Blanc de Blanc’s NV
Bread at the Table
Artisanal Bread Selection
Red pepper pesto, olive tapenade, baba ghanoush
Entrée
Ravioli
Spinach & feta ravioli served with a creamy basil & sage sauce topped with parmesan cheese
Wine pairing : Choice between Diemersdal Sauvignon Rose or Diemersdal Sauvignon Blanc
Main Course 1
Squid
Grilled squid tossed in a ginger chilli soy ponzu, wasabi mayonnaise and Asian coleslaw topped with bean sprouts and lemon zest
Wine Pairing : Diemersdal Chardonnay Unwooded
Main Course 2
Beef Fillet
Peppered beef fillet with mushroom sauce, served with roasted butternut & baby marrow cigars with herbed buttered Hasselback potato
Wine pairing : Diemersdal Cabernet Sauvignon Merlot
Dessert
Chocolate Sacher Torte
Chocolate cake layered with chocolate mouse and covered with chocolate ganache served
Diemersdal MCC Blanc de Blanc’s NV
Bread at the Table
Artisanal Bread Selection
Red pepper pesto, olive tapenade, baba ghanoush
Entrée
Ravioli
Spinach & feta ravioli served with a creamy basil & sage sauce topped with parmesan cheese
Wine pairing : Choice between Diemersdal Sauvignon Rose or Diemersdal Sauvignon Blanc
Main Course 1
Squid
Grilled squid tossed in a ginger chilli soy ponzu, wasabi mayonnaise and Asian coleslaw topped with bean sprouts and lemon zest
Wine Pairing : Diemersdal Chardonnay Unwooded
Main Course 2
Beef Fillet
Peppered beef fillet with mushroom sauce, served with roasted butternut & baby marrow cigars with herbed buttered Hasselback potato
Wine pairing : Diemersdal Cabernet Sauvignon Merlot
Dessert
Chocolate Sacher Torte
Chocolate cake layered with chocolate mouse and covered with chocolate ganache served
R 0.00
Season Dinner Menu
Welcome Drink
Diemersdal MCC blanc de blanc’s NV
Bread at the Table
Artisanal Bread Selection
Red pepper pesto, Olive tapenade, baba ghanoush
Amuse Bouche
Crab & shrimp salad with seafood cocktail sauce
Wine Pairing: Choice between Diemersdal Sauvignon Rose or Gruner Veltiner
Starter
Caprese Salad
Buffalo mozzarella layered with tomato and drizzled with basil pesto
Main Course 1
Crayfish Thermidor
Crayfish Thermidor served with roasted fennel butter vegetables, jasmine rice and lemon & dill Beurre Blanc sauce
Wine Pairing: Diemersdal Sauvignon Blanc
Palette Cleanser
Seasonal fruit skewer with kiwi coulis
Main Course 2
Lamb Duo
Dukkha spiced Karoo lamb cutlet with roasted lamb roulade, served with a gremolata potato stack, wok seared ginger soy vegetables and a thyme jus
Wine Pairing: Diemersdal Cabernet Sauvignon Merlot
Dessert
Vanilla pod Crème Brule
A classic styled crème Brule with a creamy vanilla custard centre topped with caramelized sugar
Diemersdal MCC blanc de blanc’s NV
Bread at the Table
Artisanal Bread Selection
Red pepper pesto, Olive tapenade, baba ghanoush
Amuse Bouche
Crab & shrimp salad with seafood cocktail sauce
Wine Pairing: Choice between Diemersdal Sauvignon Rose or Gruner Veltiner
Starter
Caprese Salad
Buffalo mozzarella layered with tomato and drizzled with basil pesto
Main Course 1
Crayfish Thermidor
Crayfish Thermidor served with roasted fennel butter vegetables, jasmine rice and lemon & dill Beurre Blanc sauce
Wine Pairing: Diemersdal Sauvignon Blanc
Palette Cleanser
Seasonal fruit skewer with kiwi coulis
Main Course 2
Lamb Duo
Dukkha spiced Karoo lamb cutlet with roasted lamb roulade, served with a gremolata potato stack, wok seared ginger soy vegetables and a thyme jus
Wine Pairing: Diemersdal Cabernet Sauvignon Merlot
Dessert
Vanilla pod Crème Brule
A classic styled crème Brule with a creamy vanilla custard centre topped with caramelized sugar
R 0.00
Order Details
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