The greatest thing about ON THE FLYis that we get to combine our two great passions – cooking and fishing. Looking after our clients on this front is just as satisfying as getting them into good fishing. Meals are all prepared over the fire and the focus is on the highest freshness and quality. We source all our products locally to ensure maximum freshness, and due to this, the menu may be subject to availability. A menu would be discussed with every group on conformation of booking. Following is a typical menu of one of our previous trips. 

Day  1 

Dinner

Starter- Cheese, preserves, biscuits & biltong platter with drinks around the fire.
Mains- Traditional braai with lamb chops and boerewors, served   with “pap en sous,” freshly baked bread and salad.
Dessert- Freshly brewed coffee and “koeksisters”

Wine Note:A traditional braai is best accompanied by great South African dry reds like Pinotage or Cabernet.

Day  2

Breakfast

Freshly brewed coffee and rusks from 06h00, followed by a full breakfast with cereal, yogurt, fruit salad, bacon, fried eggs, toast and farmhouse jams.

Lunch

Preserves, assorted cold meats & cheeses, fresh summer salad and fresh bread rolls, all served on the banks of the river.

Dinner

Starter- Sticky cajun chicken wings, finished on the grill and served with fresh celery sticks and “hush puppies” (corn bread fritters).
Mains- The cajun variety of a paella, chicken and seafood jambalaya, served with “dirty rice” and dumpling bread.
Dessert - Mississippi mud pie - the ultimate dark chocolate treat!

Wine Note:The spicy nature of the Cajun cooking style teams up perfectly with a cold dry white like Sauvignon Blanc or a Pinotage Rose.

Day  3

Breakfast

Freshly brewed coffee and rusks from 06h00, followed by a full breakfast with cereal, yogurt, fruit salad, beef and pork sausages, scrambled eggs, toast and farmhouse jams.

Lunch

Preserves, an assortment of cold meats, a selection of salads and fresh bread rolls, on the banks of the river.

Dinner

Starter -  Cheese platter, biscuits and an assortment of pates.
Main - A traditional lamb and vegetable “potjie”, served with “stamp mielies” and freshly baked bread, with butter and farmhouse jams.
Dessert -  Marshmallows grilled on a stick over the coals with chocolate dip!

Wine Note: It’s back to the reds on this one, so some of the South African blends like Nederburg Baronne or KWV Roodeberg will do just the trick.

Day  4

Breakfast

Freshly brewed coffee and rusks from 06h00, followed by a full breakfast with cereal, yogurt, fruit salad, bacon, fried eggs, toast and farmhouse jams.

Lunch

Preserves, assorted cold meats & cheeses, fresh summer salad and fresh bread rolls, all served on the banks of the river.

Dinner   

Starter - Cheese platter, biscuits, and an assortment of pates.
Mains - As we are in beef country, our last dinner will be a succulent steak braai! Rump with mushroom sauce, served with baked potato and a selection of salads.
Dessert - Milk tart

Wine Note:  Go with your favourite Cabernet or Shiraz for the final evening’s festivities.

Day  5:

Breakfast

Freshly brewed coffee and rusks from 06h00, after which a “padkos” pack will be supplied for the long way home…

Still hungry? You’ll have to book another trip with us.

 
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