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Our in house as well as our selection of contracted caterers each have a variety of skills and culinary experience, not to mention creative flair and flexibility to ensure the feast you chose to serve on your special day is both memorable and affordable...whether it’s a Moroccan Feast, a superb wedding dinner… or a good old South African Braai.
Please browse through our  menu options to see some of their latest menus, canapés, plated meals, buffet and picnic options. Feel free to contact us to discuss any specific requirements you may have, budget constraints or simply to set a date to sample our delicious menus.
At Umtamvuna River Lodge, we generally don't suggest potlucks or DIY for catering. For casual, outdoor weddings the idea can work, but it can also be a source of stress and even added expense. However if you are set on this idea or perhaps would prefer to utilize the services of an outside caterer (not from our list of contracted caterers) you are more than welcome to do so however there is a “Self catering Surcharge” levied of R8000, please feel free to discuss this option with someone from our Wedding Team.



















Price pp








Bread Station 

























How it works...

STEP 1 :  Choose your menu package

STEP 2 :  Scroll down and choose the allocated amount of dishes per package for each station

Please note this is just a guideline and these prices are subject to change. These prices have been set based on 50 guests and more. If your numbers are less there may be a surcharge per head. 

Bread Station 

Selection of French baguettes, white and whole-wheat bread rolls, olive loaves and rooibos health bread, herbed buttermilk bread

  • Flavoured whipped butter: garlic and mixed herb, plain salted, coarse cracked black pepper

  • Peppery basil, parmesan and pine nut pesto with lemon infused olive oil 

  • Kalamata olives, and rosemary and thyme tapenade

  • Masala wine infused chicken liver parfait

  • Cumin roasted cauliflower and chickpea pesto 

  • Marinated grilled chicken pinched in Greek yoghurt with turmeric, garlic and lemon 

  • Marinated Danish feta with chilli, mint, rosemary, lemon zest and olive oil 

  • Chargrilled Mediterranean styled peppers macerated in aged balsamic, coriander and olive oil

  • Slow roasted olives with cloves of garlic, plum cherry tomato, rosemary and chilli

  • Oak smoked Chilean salmon, silky cream cheese and dill roses

  • Smashed zesty avocado and sweet red onion and tomato salsa

  • Marinated roasted veg tossed with basil and parmesan cheese pesto 

  • A cheeseboard with homemade mixed berry and caramelised onion chutney, fig, and watermelon preserve

  • Artisan charcuterie board: Selection of cold cut meats coppa ham, Italian salami, chorizo sausage, shaved biltong, droë wors and country sliced ham​


  • Crunchy paprika, coconut and almond roasted chicken portions accompanied with Thai red curry, lime, fresh basil and 

  • Coriander dipping sauce 

  • Traditional Caesar salad with crispy pancetta, herb croutons, boiled eggs, anchovies, creamy caesar dressing and parmesan shards 

  • Dukkah dipped watermelon and prawn salad tossed in rice wine vinegar, olive oil, palm sugar and fresh coriander vinaigrette 

  • with crunchy sesame brittle 

  • Orzo Roasted capsicum and grilled halloumi salad with toasted almonds tossed with a sweet fig infused balsamic dressing 

  • Roasted chickpea salad with avocado and fresh chilli, tossed with tomato, red onion, fresh coriander and grilled corn served with cumin, lemon infused yoghurt marinated grilled chicken skewer

  • Tender calamari gently cooked in a creamy garlic, lemon scented sauce served with toasted ciabatta slices 

  • Asian crunchy coleslaw

  • Prawn royale: Paprika infused prawn cocktail on spaghetti cucumber with shredded lettuce garnished with avocado mousse and served in an island glass

  • Tapas platter consisting of fried halloumi, olive tapenade, hummus, roasted aubergine and baby marrow served with cumin and coriander toasted flat bread 

  • Broccoli, rocket and snow pea salad with sweet caramelised red onion, roasted pine nuts and a citrus salad dressing

  • Tuna Nicoise Salad: Crisp french beans, sautéed baby potatoes, boiled egg, kalamata olives, cherry tomatoes with a creamy anchovy dressing Siracha sticky chicken wings on a bed of rice noodles with coriander, bean sprouts, julienne carrots and fresh basil leaves 

Winter warmers

  • West coast half shell mussels in a fragrant Thai styled coconut curry broth with fragrant fresh lime and Thai basil leaves 

  • Roasted chicken and exotic mushroom pie enhanced with braised leeks in a buttery chardonnay cream sauce topped with delicious, flaky pastry

  • Rich beef bourguignon simmered for 8 hours with rustic root vegetables and Parisian potato.

  • Slow roasted lamb Lyonnaise and baby shallots gratinated with wafer thin potato chips and sweet parsnip 


  • Caldo Verde soup with chorizo

  • Roasted butternut and red pepper soup with hints of ginger, fresh cream and rustic, toasted croutons

  • Roasted carrot and coriander soup with yoghurt and toasted almonds

  • Rich country pea and ham soup with crunchy Cajun spiced croutons and crispy parma ham garnished with chopped chives 

  • Roasted chicken and creamy sweet corn soup 

Pasta and Fish

  • Baked black mushroom topped with basil enhanced capellini, parmesan tuile, drizzled with rocket and sundried tomato pesto

  • Cajun and rosemary roasted pumpkin and gem squash lasagne baked with cream cheese with rich tomato Pomodoro

  • Baked chicken and broccoli with cavatappi pasta garnished with crispy bacon parsley crumble 

  • Baked fresh kingklip in a mushroom, garlic and lemon infused cream sauce with thinly sliced red chilli garnished with fresh chives

  • Blackened Cajun spiced grilled line fish, topped with diced pineapple, coriander, crushed macadamia nuts and jalapeño salsa

  • Baked Norwegian Salmon dressed with grilled prawns and lemon poppy sauce 

  • Oven baked line fish with roasted tomato, and cumin spiced sauce, garnished with sautéed red onions and olives and sprinkled with crumbled Danish feta cheese

  • Brown lentil, grilled aubergine and tomato vegetable moussaka topped with nutmeg and cream cheese infused cream sauc


  • Baked Gammon with maple and cherry mustard and an Irish whisky glaze 

  • Roasted loin of pork stuffed with cranberry and fig compote, glazed with Dijon mustard, rosemary and sherry jus 

  • Beef rump roasted with black pepper and rosemary infused salt drizzled with a green Madagascar peppercorn and cognac cream sauce

  • Moroccan slow cooked spiced leg of lamb with mint, coriander and dukkha infused yoghurt drizzle

  • Lemon, oregano and olive oil roasted free range chicken with caramelised baby onions

  • Jamaican jerk chicken grilled and basted with roasted jerk sauce and infused with allspice, nutmeg and cinnamon 

  • Smokey BBQ and paprika roasted chicken drizzled with roasted corn, onion, tomato and coriander salsa

  • Grain fed beef sirloin with a herb and mustard crust, slowly roasted and dressed with honey bourbon glaze 

  • Karoo slow roasted leg of lamb garnished with fresh chopped peppermint, sliced red Thai chilli and a rich Pinotage jus 


  • Lamb tagine: Lamb knuckles slowly cooked in a rich stock enhanced with orange juice, cinnamon, cumin and pitted dates, fresh herbs and root vegetables 

  • Tender baked chicken breast in a creamy caper berry and lemon scented sauce

  • Sautéed spinach, feta and mushroom rolled pancake topped and baked with a three cheese sauce

  • Fragrant chicken korma, cooked with double thick yoghurt, cream and aromatic spices 

  • Slow cooked beef oxtail in a rich, bold red wine jus topped with orange infused gremolata

  • Traditional Cape lamb bredie, rustic root vegetables and baby potatoes

  • Deboned lamb shank pie cooked in red wine, garlic and rosemary, topped with flaky pastry 

  • Filipino styled pork casserole slow cooked with peppered pineapple, fragrant ginger and steamed bok choi

  • Ground beef ragu and vegetable moussaka topped with silky nutmeg infused white veloute sauce 

  • Baked thyme and ciabatta crumbed chicken schnitzel served with robust gorgonzola sauce 

  • Aromatic Lamb Rogan Josh curry, fresh coriander tomato and onion salsa and crisp poppadums with a mango, mint and cucumber raita 


  • Roasted cauliflower florets with cumin, coriander and toasted flaked almonds 

  • Vanilla thyme scented sweet parsnip and carrots dolloped with parsley butter

  • Oven baked beetroot tossed with orange infused balsamic vinegar and maple syrup glaze 

  • Mixed herb and cinnamon roasted butternut and pumpkin caramelised with treacle brown sugar sautéed onions

  • Grilled seasonal vegetables with olive oil, garlic and fresh chopped herbs 

  • Creamed spinach and feta 

  • Grilled green beans sautéed with red onion, garlic, lemon butter and roasted almond flakes 

  • Zucchini gratin with cheesy bread and herb crumb topping 

  • Cauliflower and Roasted zucchini gratin enriched with gorgonzola cream cheese sauce and crispy bacon bits 

  • Sweet potato and pumpkin soufflé enhanced with honey and thyme and crushed walnut and cocoa sprinkle

Rice and Potatoes

  • Lentil pilaf with cumin roasted nuts 

  • Roasted baby potatoes, sautéed baby tomatoes and rosemary 

  • Sautéed spinach and mushroom fried rice 

  • Savoury rice with pine kernels

  • Crushed potato with Italian parsley, dill crème Fraiche and lemon zest 

  • Baked potato stuffed with creamed olive oil and rosemary mash 

  • Chai scented yellow steamed rice

  • Roast potato with paprika herb salt 

  • Steamed fragrant white basmati rice


  • South African cheeseboard with preserves and water biscuits

  • Sticky chocolate and marshmallow mud pudding with vanilla scented whipped cream 

  • Mini strawberry and white chocolate mille feuille with creamy vanilla crème 

  • Cannoli with Phyllo pastry filled with a sweet brandy cream dunked in dark chocolate and dusted with pistachio nuts 

  • Espresso, whisky and mascarpone tiramisu with white chocolate shards

  • Fresh exotic fruit drizzled with macerated berries accompanied with strawberry and vanilla ice cream 

  • Mini granadilla coconut meringues with passion fruit curd, double whipped vanilla and Malibu infused cream

  • White chocolate and Oreo deconstructed cheesecake laced with a dark chocolate ganache, crunchy white chocolate and Oreo brittle 

  • Mini roasted caramel pecan nut tartlet with bourbon maple syrup 

  • Baked saucy chocnut pudding, hot fudgy treacle butterscotch syrup laced over, topped with delicious smooth vanilla enhanced mascarpone cream 

  • Double trouble dark chocolate mousse layered with crushed honeycomb and pistachio nut tuile 

  • Warm crushed pineapple and coconut baked pudding, vanilla and rum infused syrup served with vanilla custard 

  • Caramel and peppermint mousse served in a mini chocolate cup 

  • Vanilla and white chocolate mixed berry mousse layered with red velvet cake garnished with raspberry and fresh mint chocolate shards 

  • Salted caramel fudge popcorn cheesecake drizzled with caramel Amarula sauce and torched marshmallows 

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