Date: 13 November 2026

Normal Ticket per person: R495 including 4 course dinner | 15% service fee excluded on all additional drinks.

Arrival Time: 18:00 for 18:30

Menu & Wines to be served:

WELCOME DRINK:

ENTRÉE:
Japanese Miso-Glazed Aubergine & Crispy Tofu — White miso, sesame, ginger, spring onion, chilli oil & yuzu
Paired with: Lost Boy Rosé

STARTER:
Vietnamese Prawn & Green Papaya Salad — Tiger prawns, green papaya, Thai basil, coriander, mint, cucumber, toasted peanuts & lime-fish sauce dressing
Paired with: Lost Boy Fumé Blanc

MAIN:
Korean Gochujang-Glazed Lamb — Slow-roasted lamb, gochujang glaze, charred broccolini, kimchi, sesame & steamed jasmine rice
Paired with: Lost Boy Cinsaut + Lost Boy Syrah

DESSERT:
Thai Mango & Coconut Sticky Rice — Coconut sticky rice, ripe mango, toasted sesame, pandan & lime
Paired with: Lost Boy Pét-Nat 

Get ready for a magical Night at the Opera!

From the timeless masterpieces of Andrew Lloyd Webber to beautiful light classics, join us for an evening filled with powerful voices, beautiful melodies and theatrical magic.

20 November 2026
Event ticket: R100 per person
Arrival: 18:00 for 18:30

Enjoy our A La Carte menu while the music sets the scene for a spectacular night.

Pre-bookings are essential. Please note that the cover charge is non-refundable.

Date: 31 October 2026

Early bird price Tickets - R80

Come and enjoy dinner in our restaurant whilst our singing waiters provide unforgettable entertainment.

Booking essential at LeSi Restaurant for A-la-carte dinner on these dates.

R100 non-refundable cover charge per person, 15% service fee excluded)

Arrival Time: 18:00 for 18:30

Mondays, Wednesday, Thursdays - 25 Sept - 1 Nov ' 26
R450 pp

Menu served:
Entrée
Summer Herb & Olive Focaccia: Warm, house-baked Italian focaccia infused with extra virgin olive oil, rock salt, and fresh garden rosemary. Served with a sun-ripened tomato pesto dip and whipped balsamic butter

Starter choices
Chilled Butternut & Coconut Gazpacho: A refreshing summer take on soup—smoothly blended roasted butternut chilled and lightened with creamy coconut milk, finished with toasted pumpkin seeds and micro-herbs.

Fragrant Mushroom & Spinach Flatbread - Crispy, light flatbread shards topped with earthy pan-sautéed wild mushrooms, fresh baby spinach, a drizzle of white wine reduction, and crumbles of local goat's cheese.

Main course choices
Flame-Grilled Sirloin Espetada - A tender skewered cut of Sirloin marinated in coarse sea salt, garlic, and bay leaves, flame-grilled to lock in juices and brightened with a zesty grilled pineapple, basil, and herb salsa | Savoury Couscous | Vegetables of the day

Chicken Picatta
Lemon and caper baked chicken breast fillets | Roasted beets and Brocolli | Tabbouleh salad | cider lemon jus

Aromatic Basil Pesto & Zucchini Linguine with crumbed vegetable croquettes - Tender pasta ribbons tossed with ribbons of fresh baby zucchini, sweet oven-roasted cherry tomatoes, and a fragrant, rich basil pesto, topped with toasted almond flakes.

Dessert choices
Tangy Passion Fruit & Raspberry Panna Cotta: A silky, vanilla bean cream panna cotta perfectly set beneath a bright, refreshing layer of tropical passion fruit and fresh raspberry coulis.

Summer Berry Meringue Nest: A light, crisp meringue shell filled with an indulgent dark chocolate mousse and crowned with macerated seasonal berries and a dusting of cocoa.

Date: 7 November 2026

Come and enjoy dinner in our restaurant whilst our singing waiters provide unforgettable entertainment.

Booking essential at LeSi Restaurant for A-la-carte dinner on these dates.

R80 Early bird tickets pp
R100 non-refundable cover charge per person, 15% service fee excluded)

Arrival Time: 18:00 for 18:30

DATE: 25 December '26

Lesi Restaurant - Inside & Verandah seating

Booking essential

Lunch Ticket per person: (incl 15% service fee on food)

R580 p adult | Kids 0-2 Yrs - Free | Kids 2-8 Yrs - R200 | Kids 9-13 Yrs - R350
including 3 course lunch
15% service fee excluded on all additional drinks.

Arrival Time: 11:00

Menu:

Starter (plated)
Roast butternut & feta mousse tartlet with wild rocket & balsamic glaze

Mains (buffet)
BBQ & rosemary roast rotisserie chicken pieces
Panko & herb-crusted beef sirloin with a red wine jus
Cranberry-glazed gammon with a mustard sauce
Beer-battered hake goujons with tartare sauce and fresh lemon
Savoury fried rice
Sweet butternut tart
Caramelized sweet potato wheels with a caramel glaze
Ouma’s green beans with potato and onion
Creamed spinach
Salad harvest table
Broccoli & roasted almond salad
Summer pasta salad with peaches, cherry tomatoes, cucumber, red onion & feta
Roast vegetable couscous salad
Festive bread & pâté table
A variety of wholesome, freshly baked breads
Chicken liver pâté | biltong pâté | smoked salmon pâté | tzatziki | hummus | baba ganoush

Dessert (plated)
Peppermint crisp
Crunchy biscuit layer | smooth caramel cream | crushed peppermint crisp | sesame tuile biscuit | chocolate drip

DATE: 24 December '26

R550 pp Excl 15% service fee | Kids u/10 - R150 (Kids menu served)

Lesi Restaurant - Inside & Verandah seating

Booking essential

Starters (Please select one)
Crispy Smoked Chicken & Cranberry Camembert: A rich and gooey wedge of baked Camembert cheese topped with a tart cranberry reduction and delicate flakes of smoked chicken, served alongside artisan crostini.

Velvety Roasted Butternut Soup: A classic, smoothly blended winter warmer seasoned with festive spices, garnished with toasted pumpkin seeds and a swirl of herb-infused cream.

Mushroom & Spinach Florentine: Sautéed wild mushrooms cooked in a rich garlic and white wine cream sauce, served over a bed of baby spinach on a buttery, toasted brioche pastry.

Mains (please select one)
Bacon, Fig & Blue Cheese Beef Fillet: A succulent, perfectly grilled prime beef fillet stuffed with sweet local figs and rich blue cheese, wrapped in crispy bacon and finished with a robust red wine jus.

Slow-Roasted Red Wine Short Rib: Melt-in-your-mouth beef short rib slow-braised for hours in a deeply aromatic red wine and root vegetable broth, served over a bed of garlic-infused potato mash.

Festive Pork Neck Espetada: Traditional skewered pork neck marinated in garlic, bay leaves, and coarse salt, flame-grilled and served with a zesty grilled pineapple and herb salsa.

Beetroot & Basil Pesto Linguine: A vibrant vegetarian option featuring tender pasta tossed in a rich, aromatic basil pesto, complemented by earth-roasted butternut chunks and sweet baby beetroot.

Desserts (Please select one)
Passion Fruit & Raspberry Panna Cotta: A silky, beautifully set vanilla cream panna cotta layer topped with a vibrant, tangy passion fruit and fresh raspberry coulis.

Velvet Chocolate Mousse Tartlet: An indulgent, rich dark chocolate mousse piped into a crisp, buttery pastry shell, served with a dusting of cocoa and fresh seasonal berries.

Classic Vanilla Bean Crème Brûlée: A smooth, decadent custard base rich with real vanilla bean flecks, finished with the signature perfectly torched, crunchy caramelized sugar crust.

Show Ticket price: R250 (incl UBER discount voucher / Uber Vouchers will unfortunately not apply to bookings made within 24hrs prior to show)

Show Date: 7 November '26

PLEASE NOTE: Groundfloor tables are shared in a full house, so if you book less than 8 seats, you may sit at a shared table.
BALCONY TABLES - TABLES OF 2 NEXT TO EACH OTHER

Show program:
Lesi lunch booking Arrivals: 12:00 - or 2 course dinner R280 pp
Blouhond doors open from 13:00
Main show anytime from 14:00
Platters served in theatre for pre orders
Program ends as per artists program

Platter options are available in-theatre at your table. Please note that we need your pre-order

Date: Tuesdays in October '26

Come and enjoy dinner in our restaurant whilst our singing waiters provide unforgettable entertainment.

Booking essential at LeSi Restaurant for the special 3 course dinner. (Dessert to share) incl a bottle of House wine
R590 per couple. 15% service fee excluded)

Arrival Time: 18:00 for 18:30

WELCOME DRINK
Mimosa

STARTER EACH
Lightly spiced peri-peri grilled chicken livers in fried onions | Garlic grilled polenta steaks
Or
Panko coated crumbed mushrooms | Tangy tartare dip sauce

MAIN COURSE EACH
Chicken Cordon Bleu filled with roast beef, sun-dried tomatoes and mozzarella cheese | Potato chips | Creamy Dijon-Parmesan sauce | Vegetables of the day
Or
Cajun-flour-dusted and oven-baked buttered fillet of hake with garlic butter, deep-fried capers and lemon gremolata topping | Vegetables of the day | Potato chips

DESSERT TO SHARE
A start of spring cold dessert (Bavarois) with whipped cream | Berry purée with a subtle hint of fresh mint