Weddings & Functions
Your wedding reception or function at Lethabo is magical!
Your Lethabo Wedding
Congratulations and thank you for considering Lethabo Estate. We would be honoured to host your special day.
At Lethabo we help you create your signature wedding with an affordable budget and lots of different wedding styles to suit you.
Lethabo Estate is a definite option if looking for wedding venues in Gauteng near Pretoria.
We offer bespoke intimate ceremonies for couples seeking a private union for as few as just the two of you and your marriage officer as well as more flamboyant celebrations for celebrations of up to 120 guests.
We offer delicious, affordable set wedding menu options for buffet feasts, spit braai and traditional South African fare to haute cuisine plated custom designed menus to suit your style and palate. Waitron service for picnics, lunch or wedding dinners and a glorious garden wedding ceremony set on the banks of the beautiful Crocodile River set up with elegant custom made steel chairs with cream cushions and our ornate domed wedding gazebo alter to embrace your vows.
Lethabo offers beautiful private romantic accommodation strategically situated around the Estate to enjoy stunning river and reserve views. We also have group and family suites with lots of nearby options at neighbouring lodges for extra guests.
The Wedding costs are structured as follows:
1. White draped ornate Steel Wedding Gazebo setup
White draped ornate Steel Wedding Gazebo setup with steel chairs and white cushions in the garden overlooking the river and waterfall R 5000 for the wedding ceremony setup.
See our 3D virtual Tour (Lethabo – Dawn Wedding).
This wedding gazebo can be positioned at different spots in the garden overlooking the river, depending on your view preference.
This is the very basic setup, excluding petals and flowers. You are then free to dress it up as much as you want to so that you can put your own style stamp on your wedding ceremony. We are available to help with florists and additional décor.
2. Formal Wedding Reception on The Pool & River Venue
Venue hire per person for the pool deck area as well as the waitron charge:
40 to 120 guests pay R 150 per person
25 to 40 guests pay R 200 per person
20 to 25 guests pay R 325 per person
3. Wedding times
9 am to 5 pm / 3 pm to 12 midnight
Morning Ceremonies and Lunch reception weddings are from 9.00 am to 5 pm.
Evening Weddings are from 3 pm to 12 midnight.
4. Picnic Wedding Reception at the River Venue
R 200 per person venue hire
R 200 per person venue hire for the riverside garden picnic area including The Pool & River Venue area as a rain backup including waitron charges.
5. The Bar
Full tab to partial tabs
This can be anything from a full tab to partial tabs where guests also have a Cash bar available to them.
Corkage is permitted on 750 ml wines and Champagnes.
6. The Wedding Feast
R 395 per person
For your wedding feast we offer a variety of options so that you can put your personal style and stamp on your special day making it an culinary experience unique to you.
We offer anything from wholesome, beautifully presented wedding lunches and dinners from R 395 per person, a variety of buffet options, Al Fresco options and bespoke plated options where you can design your own menu.
Ask us for details.
Riverside Restaurant Winter Menu
Smoked Springbok Carpaccio served on a bed of roasted aubergine,
peppers, Danish feta finished with a balsamic reduction – R 110
Smoked Salmon Blini wrapped around a cream cheese & caper aioli,
served with a watermelon preserve & Balsamic Reduction – R 120
Cream of Roasted & Sundried Tomato Soup with a hint of
brandy served with lemon fried panini – R 75
Vichyssoise Soup served with a twist of cream and lemon fried
panini – R 75
Roasted Winter Vegetable Soup slightly spiced and served with
lemon fried panini – R 75
Spicy Chicken Skewers prepared in a delicate, mildly spicy cream
sauce – R 85
Camembert from a local natural farmers market wrapped in phyllo
with preserved fig – R 95
Green Salad with roasted aubergine, peppers, Danish feta, olives,
pumpkin, and other seeds with lemon fried Panini on the side – R 105
Bruschetta Platter with Lemon Fried Panini Bread topped with
tomato, mozzarella & basil pesto; salmon, cream cheese and capers
and springbok carpaccio, drizzled with balsamic reduction
6 pieces @ R 25 each – R 150
Organic Fillet of Beef Marinated with fresh rosemary – R 215
Fillet sauces; lemon cream pepper; black cherry pearl onion or organic
gorgonzola cream – R 35
Scottish Salmon sautéed in Teriyaki, sesame & honey – R 250
Kingklip fried in a burnt butter caper sauce – R 225
Kingklip spiced with chervil, parsley, coriander, and celery, skewered
with organic vegetables on a fresh rosemary stalk – R 225
Ostrich Fillet served with organic bacon & gorgonzola pate – R 245
Oxtail – R 325
Lamb Curry – SQ
Seasonal vegetable tower served in a poppadum topped with
artichoke and our signature lemon cream pepper sauce – R 125
Chicken Creamy Cape Malay served in a poppadum with a cous –
cous tower – R 145
Chicken Roulade with spinach, peppadew& feta served with a
Hollandaise sauce – R 195
L’orange Roast Duck – R 195
Machadadorp Sautéed Salmon Trout stuffed with garlic & dill,
topped with almonds on a lemon cream pepper sauce – R 275
Mushroom, Beetroot and Spinach Tagliatelle with a Norwegian
& Smoked Salmon, Chardonnay cream Sauce & shaved Pecorino – R 165
V Homemade Organic Pasta with Basil pesto, topped with tomato
tapenade and shaved pecorino cheese – R 135
OR with Cream of Chardonnay, Artichoke & Mushroom – R 135
V Gnocchi pasta with crushed garlic, gorgonzola, mushrooms, basil
and sweet peppadews – R 155
V Gnocchi with butternut balls, served with a cream sage sauce – R 155
V Deconstructed Vegetarian Lasagna with basil & nut pesto, tomato
tapenade & a light mozzarella béchamel – R 125
V Seasonal vegetable tower served in a poppadum topped with
artichoke and our signature lemon cream pepper sauce – R 135
Poached pear with Drambuie – R 85
Pavlova served with cream & a berry coulis – R 75
Home Made Ice Cream – R 75
Chocolate Mousse cake with Amarula Cream Sauce – R 65
Tiramisu – R 65
Crème Brule – R 80
A Variety of organic Cheeses with Melba toast and preserves – R 105
Riverside Restaurant Vegan Menu
Roast Vegetable Mediterranean Salad of Bringel, Mixed Peppers,
& Marinated Fried Tofu, Accented with Pickled Red Cabbage, Roasted
Pecan Nuts & topped with a Balsamic Reduction & Seeds – R 110
Poppadum Verde Avocado Salad with Lemon, Garlic and Sundried
Tomato Dressing – R 75
Bruschetta Platter with Lemon Fried Panini Bread topped with tofu,
tapenades, fried onions and avocado – R 95
Falafels served with Hummus & Tomato Tepenade – R 65
Green Salad with lemon fried Panini on the side – R 89
Tomato Caprese with heritage seed basil pesto and marinated tofu
topped with crushed nuts – R 85
Spicy Vegetable Korma with Herbed Cous Cous Tower, Poppadum &
Sambals – R 165
Cannelloni stuffed with Butternut served with a Creamy Sage Sauce – R 95
Vegetable Lasagna served with basil pesto, sundried tomato – R 135
Seasonal vegetable tower served in a poppadum topped with artichoke
and our signature coconut cream lemon pepper sauce – R 125
Homemade Organic Pasta with Vegan Basil pesto, topped with
tomato tapenade and tofu – R 125
Gnocchi with a tomato & roast vegetable sauce – R 125
Vegan Bake with roasted vegetables & assorted beans and lentils,
topped with crispy phyllo with a hint of Cajun – R 125
Poached pear with Drambuie & Vanilla Chia Seed Coulis – R 85
Whole Nuts & Dates with flaked coconut & Almond Butter – R 75
Chia Seeds Trio of Vanilla with a hint of Turmeric, Rose & Macadamia
and Almond – R 75
Sorbet Trio of Strawberry, Litchi and Mango – R 65
Buffet Lunch 3 Course Menu Options
Starter Al Fresco on the tables
Meze of Humus, Feta, Olives & Tomato Tapenade
Home-made Breads stuffed with Spinach, Cheeses and Sundried Tomato
Salad Verde with Roasted Sunflower Seeds, Peppers, Cherry Tomatoes
Assorted Cold Meat Platter
Honey Roasted Chicken
Lamb Curry with Sambals and Poppadum’s
Whole Sirloin with Red Wine Jus and assorted mustards and creamed horseradish
Potato & Herb Salad
Tricolour Pasta Salad
Pap Patties and Chakalala
Roasted Mediterranean Vegetables
Hungarian Beef Goulash
Honey Roasted Chicken
Potato & Herb Salad Or Crispy Roast Potato Wedges with Lemon Zest and Coarse Salt
Pap Patties and Chakalala
Roasted Mediterranean Vegetables
Savoury Rice with Finely chopped Onions and Peppers
Lychee & Rose Ice Cream
Ginger & Pear Crumble