STARTERS
Soup du jour with homemade bread 49
Warm Petite Duck Leg Confit served with zuchinni fritters, mung bean cassoulet and a cherry-cabernet sauce 66
Smoked Salmon Cheesecake served with a cucumber, peppadew and black bean salsa 64
Spicey Cape Malay Prawn Wrap, tumeric rice, fruit chutney and spicey chakalaka dressing 57
Talleggio, forest mushroom and grilled artichoke tarlet, served with a winter salad 55
MAIN COURSES
Plate du Jour Chef’s daily inspiration, prepared with fresh, seasonal ingredients to ensure an interesting and local flavour sq
Aubergine wrapped Lamb with a minted pea dressing, glazed baby carrots, creamy cannellini bean mash and black olive tapenade 136
Parmesan crusted Pork Kassler with herb garlic frites, kuchucmber salad and balsamic cream 120
Rabbit with Honey and Mustard, herbed polenta, roasted parsnips with an apple slaw 134
Melanzane Parmigiano accompanied by a parmesan tuille on a crispy white bean panzanella salad 95
DESSERTS
Tiramisu with tuille gate and a warm chocolate shot 57
Dark and White Chocolate Mousse served with orange shortbread and morello cherry compote 56
Brûlée of winter pumpkin and brown sugar with a sugar web 50
Peach and Raspberry Crumble served with clotted cream and a honeycomb wafer 51
CHEESES
Terrine of gorgonzola, fig and pecan cheese with peppered water biscuits 58
Camembert with almond brittle and fresh fruit 50
Farmhouse Cheese Platter – with a selection of local cheeses, preserves, atchas and crispy homemade bread and biscuits 90
