STARTERS

Bite-size Springbok Bobotie, served with peppered poppadums and sambals 58

Soup du Jour with homemade bread 49

Thai Prawn Wrap – Prawns sautéed with Thai seasoning, jasmine rice and green onions wrapped in a spinach tortilla accompanied by a cress and julienne vegetable salad 68

Duo of Fishcakes with spicy patata and fennel salad and a red pepper-walnut coulis 59

Jalousie filled with Ratatouille and Scarmoza served with salsa verde and spicy lentil, nectarine, red onion and pea shoot salad 58





MAIN COURSES

Medallions of Venison Fillet with Morrocan vegetable crumble and a Tangine jus 143

Cranberry-brie crusted Beef Fillet on a roasted pumpkin, sweet potato and rocket tarte tatin with a classic red wine jus 144

Pork Kassler stuffed with forest mushrooms served with skordalia, roasted paprika pepper and homemade ginger-ale glaze 115

Risotto of the Day – The Chef’s passion, slow cooked, changing daily to keep the ingredients fresh and exciting 95
Please allow 20min and ask your waiter for more information.

Honey and Mustard Rabbit with herbed polenta, roasted parsnips, garnished with radish and basil salad 132



DESSERTS

Tiramisu with tuile gates and an iced coffee granité 57

Dark Chocolate Mousse, morello cherries, orange topfen ice cream and a spun sugar web 58

Lemon Curd and Fruit Tarlet served with black cherry cream in a brandy snap nest 53

Orange blossom Crème Brûlée served in an almond pastry case with Cointreau truffles 55


CHEESES

Cherry Apple Cake with a maple drizzle and apple crisps 48

Double baked Cherry and Green-fig brie soufflé served with parmesan ice-cream 50

Farmhouse Cheese Platter – Gorgonzola, brie, drunken pecorino and mixed peppered boerenkaas with assorted local preserves, atchas, crispy homebaked bread and biscuits 90

 

 

 

 

Smoked Salmon Cheesecake with zucchini ribbons and butternut salsa 66

Summer Vegetable Terrine accompanied by a bitter herb salad and gorgonzola dressing 61

Pawpaw-wrapped Salad Leaves with Smoked Chicken, poppy seeds, pomegranate and cucumber spaghetti finished with a light wasabi-lemon dressing 64

Warm ‘Petite’ Crispy Duck served with saffron gnocchi, mushroom ragoût and a roasted onion and pear vinaigrette 67

Warthog Brasola on a crème fraiche, watercress and potato salad with summer melon 58







Aubergine-wrapped Slow-Roasted Lamb served on a rosemary potato gratin with carrot and pea rosettes and a yoghurt dressing 135

Melanzane Parmigiano with a parmesan tuile on a crispy white bean panzanella salad 91

Plate du Jour – Chefs daily inspiration, prepared with fresh, seasonal ingredients to ensure an interesting and local flavour sq

Smoked Rainbow Trout, served with caramelized onion tartlet, a summer chickpea‑rocket salad and sauce vierge 133

Spanish Roast Chicken served with a chorizo and white bean cassoulet and citrus jus 113

Peasant Fish Stew in a coconut bisque served with grilled aioli bruschetta, topped with marinated Mediterranean greens 123


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Real Farm Apple and Blackberry Crumble
with a cinnamon meringue and candied apple clotted cream 50

Turkish Delight Cheesecake in a chocolate teacup, served with a sugar spoon and frosted rose petals 57

Pecan Pie with butterscotch flambéed bananas and crème fraiche 54

Pistachio Panna Cotta with a summer fruit‑prosecco lid and a wild berry Champagne sorbet 58

CHILDRENS MENU

For children under 12 years – two courses for R80:
Spaghetti Bolognaise, or
Fish goujons with French fries, or
‘Petite’ pizza
and
Ice Cream and Chocolate Sauce, or
Chocolate Brownies