Functions

With its fabulous setting, Ben's is a great venue to host a function or celebrate a special occasion. We have established an excellent reputation for quality affordable functions over the past seven years. Whilst we are more than willing to cater to your specific requirements – we attach our standard function menus for your perusal (these menus are for a minimum of 12 people). For further information kindly contact us.

Functions
SET MENU A - R140
Select any three dishes from each category. If you would like dishes from the other sample menus please discuss this with us
Appetizers
  • CHICKEN LIVERS BOSCAIOLA
    Chicken livers wrapped in bacon and marinated in a lemon and peri-peri oil, sautéed and served on a piquant roasted tomato salsa with savoury croûtes
  • OR
  • SPANAKOPITA
    Parcels of spinach, feta and cream cheese, with an olive and lemon cream sauce
  • OR
  • “FUSION” SPRING ROLLS
    A mélange of cauliflower and toasted almonds in a Roquefort cream sauce, drizzled with a honey, lemon and balsamic reduction
  • OR
  • ROASTED BUTTERNUT SOUP
    With a hint of orange and crème fraiche
  • OR
  • CALAMARI
    Deep fried strips of seasoned calamari served with a tartare sauce
  • OR
  • CHICKEN LIVER PATÉ
    A rich brandy and herb infused pâté, served with onion marmalade, and melba toast

Main Course
  • CHICKEN SCHNITZEL
    Crumbed chicken breast fillet topped with parmesan butter, served with French fries and creamed spinach
  • OR
  • BRAISED VEAL TONGUE
    Sautéed in rosemary butter. Served on a red wine jus with parsley buttered potatoes, a mustard relish and creamed spinach
  • OR
  • TURKISH STYLE CHICKEN
    Marinated Chicken breast strips sautéed and tossed in tomato, cumin, coriander and cream, served with rice a la Ben’s and creamed spinach
  • OR
  • MOUSSAKA
    Made in the Cypriot style with ground beef and veal, aubergine, herbs and spices. Served with a side green salad
  • OR
  • CATALONIAN STYLE HAKE
    Topped with a piquant tomato and olive sauce, seasoned with smoked paprika and lemon zest. Served with parsley buttered potatoes and creamed spinach
  • OR
  • 200G SIRLOIN AND SAUCE
    With a peppercorn, old man or mushroom cream sauce, French fries, tobacco onions and creamed spinach

Desserts
  • CRÉME BRÛLEE
    Classic French dessert
  • OR
  • ICE CREAM AND TOFFEE SAUCE
    Homemade and served with a rich toffee sauce
  • OR
  • “CHOCOLAT”
    Belgian chocolate truffle with a coffee caramel centre served with a vanilla cream
  • OR
  • APPLE ‘CARAMEL’ CRUMBLE
    Served with a caramel sauce and vanilla ice cream
SET MENU B - R160
Select any three dishes from each category. If you would like dishes from the other sample menus please discuss this with us
Appetizers
  • SKILPADJIES
    A traditional South African dish, made with lamb’s liver, caul, spices and herbs
  • OR
  • BABOOTIE SAMOOSAS
    Famous Cape Malay dish, served with a duo of sauces and a mint salsa
  • OR
  • VICHYCHOISSE
    Cream of potato and leek soup
  • OR
  • CARPACCIO DI CONTROFILETTO
    Hand-sliced home cured beef loin served with parmesan shavings, extra virgin oil and a sprinkling of gremolata.
  • OR
  • OR
  • ONION AND BRIE TARTLET
    Sauteéd onions with a balsamic reduction and melted Brie, in a savoury pastry case

Main Course
  • CORDON BLEU
    Envelopes of crumbed beef fillet with rosemary ham, and cheddar cheese filling, on a cheese and wine sauce. Served with French fries and spinach
  • OR
  • 240G SIRLOIN AND SAUCE
    With a peppercorn, old man or mushroom cream sauce, French fries, tobacco onions and creamed spinach
  • OR
  • VEGETABLE RAGOÛT TIKKA
    A variety of seasonal vegetables poached in a tikka curry sauce. Served with naan bread, creamed spinach and rice à la Ben’s
  • OR
  • GRILLED LINEFISH
    On a cauliflower pureé, served with a sundried tomato butter, parsley buttered potatoes and creamed spinach
  • OR
  • COQ AU RIESLING
    Sautéed chicken pieces with bacon and mushrooms, in a Rhine Riesling cream sauce. Served with rice a la Ben’s and creamed spinach
  • OR
  • CATALAN STYLE PORK SIRLOIN
    Char-grilled and resting on a creamy cannellini bean puree, topped with a chourizo sausage and sun dried tomato cream sauce, sprinkled with a lemon and olive tapenade. Served with French fries and creamed spinach

Desserts
  • CRÉME BRÛLEE
    Classic French dessert
  • OR
  • HONEY SEMI FREDDO
    homemade Italian style ice cream sprinkled with toasted almonds
  • OR
  • “TUTTI FRUTTI” PAVLOVA
    Berry sorbet and mascarpone ice cream, on a meringue biscuit, served with a berry coulis
  • OR
  • NEW YORK CHEESECAKE
    All time favourite
SET MENU C - R180
Select any three dishes from each category. If you would like dishes from the other sample menus please discuss this with us
Appetizers
  • PARISIENNE STYLE ONION SOUP
    Enriched with wine and cognac, and topped with an emmenthâler croute.
    Please note this dish has a butter content
  • OR
  • SALMON GATEAU
    Diced salmon with crème fraîche, homemade mayonnaise and a fresh dill pesto
  • OR
  • PRAWN COCKTAIL
    Seasoned prawns in a Marie Rose mayonnaise, served on a tomato and cucumber salsa
  • OR
  • ROASTED TOMATO AND BASIL SOUP
    Slow roasted tomatoes, garlic, onion and fresh herbs with a dash of cream and sprinklings of feta
  • OR
  • TEMPURA PRAWNS
    Shelled prawns in tempura batter served with an oriental dipping sauce
  • OR
  • DUCK LIVER PATÉ
    A rich port infused pate served with onion marmalade and melba toast
  • OR
  • HORSES ON THE CAMARGUE
    Sautéed mussels wrapped in bacon served on a lemon garlic sauce with a butter-fried crôute

Main Course
  • 200G FILLET BÉARNAISE
    Served with, French fries and tobacco onions and vegetables
  • OR
  • 200G FILLET AU POIVRE
    Served with, French fries and tobacco onions and vegetables
  • OR
  • WIENER SCHNITZEL
    Classic veal dish served with lemon and caper butter sauce, parsley buttered new potatoes and vegetables
  • OR
  • CAJUN LINEFISH
    Rubbed in spices and herbs, served with a cucumber yoghurt dip, tomato salsa and parsley buttered potatoes and vegetables
  • OR
  • KORMA STYLE CHICKEN CURRY
    Our take on the mild Indian curry. Marinated in garlic and yoghurt,and then slow cooked with traditional spices and herbs. Served with rice a la Ben’s, and traditional accompaniments
  • OR
  • SPANISH STYLE LAMB SHANK
    Slow braised in sherry and orange Served with couscous and vegetabless

Desserts
  • CRÉME BRÛLEE
    Classic French dessert
  • OR
  • COPA PARISIENNE
    A duo of mocha and vanilla bean ice cream, homemade on the premises and served with sugar - salted popcorn, on a coffee crème
  • OR
  • GATEAU OPERA
    Famous French dessert. Thin layers of Joconde soaked in coffee syrup, layered with ganache and coffee buttercream, topped with a chocolate glaze.
  • OR
  • CARAMEL PARFAIT
    A caramel mousse topped with chocolate chantilly quenelles on a peanut daquoise
LUNCH SET MENU - R105
Select any three dishes from any two courses. If you would like dishes from the other sample menus please discuss this with us
Appetizers
  • CHICKEN LIVERS BOSCAIOLA
    Chicken livers wrapped in bacon and marinated in a lemon and peri-peri oil, sautéed and served on a piquant roasted tomato salsa with savoury croûtes
  • OR
  • SPANAKOPITA
    Parcels of spinach, feta and cream cheese, with an olive and lemon cream sauce
  • OR
  • “FUSION” SPRING ROLLS
    A mélange of cauliflower and toasted almonds in a Roquefort cream sauce, drizzled with a honey, lemon and balsamic reduction
  • OR
  • ROASTED BUTTERNUT SOUP
    With a hint of orange and crème fraiche
  • OR
  • CALAMARI
    Deep fried strips of seasoned calamari served with a tartare sauce
  • OR
  • CHICKEN LIVER PATÉ
    A rich brandy and herb infused pâté, served with onion marmalade, and melba toast

Main Course
  • CHICKEN SCHNITZEL
    Crumbed chicken breast fillet topped with parmesan butter, served with French fries and creamed spinach
  • OR
  • BRAISED VEAL TONGUE
    Sautéed in rosemary butter. Served on a red wine jus with parsley buttered potatoes, a mustard relish and creamed spinach
  • OR
  • TURKISH STYLE CHICKEN
    Marinated Chicken breast strips sautéed and tossed in tomato, cumin, coriander and cream, served with rice a la Ben’s and creamed spinach
  • OR
  • MOUSSAKA
    Made in the Cypriot style with ground beef and veal, aubergine, herbs and spices. Served with a side green salad
  • OR
  • CATALONIAN STYLE HAKE
    Topped with a piquant tomato and olive sauce, seasoned with smoked paprika and lemon zest. Served with parsley buttered potatoes and creamed spinach
  • OR
  • 200G SIRLOIN AND SAUCE
    With a peppercorn, old man or mushroom cream sauce, French fries, tobacco onions and creamed spinach

Desserts
  • CRÉME BRÛLEE
    Classic French dessert
  • OR
  • ICE CREAM AND TOFFEE SAUCE
    Homemade and served with a rich toffee sauce
  • OR
  • “CHOCOLAT”
    Belgian chocolate truffle with a coffee caramel centre served with a vanilla cream
  • OR
  • APPLE ‘CARAMEL’ CRUMBLE
    Served with a caramel sauce and vanilla ice cream