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

 

 

 

Taste of South Africa: Bobotie, pumpkin fritter with coriander crème fraiche, biltong pâté and melba toast, vegetarian samoosa  95

Smoked Snoek Fishcakes served with chunky hummus, yogurt sambal and gazpachio salad   56

Smoked Chicken and Rocket Salad, served with pickled cucumber spaghetti, roasted peppers, sticky cipollini onions and a garlic-maple mayo   65

Gnocchi served with roasted garlic cream, basil pesto, oven dried tomatoes and goats milk feta  58







Beef fillet with a red wine-bone marrow jus, potato and butternut tian, peperonata and salsa verde  140

Risotto of the Day – The Chef’s passion, slow cooked, changing daily to keep the ingredients fresh and exciting 98

Please allow 20min and ask your waiter for more information.
Peasant Fish Stew with chilli-salt crusted squid in a coconut bisque, accompanied by braised fennel and aioli brushetta 120

Indian spiced Chicken served with lentil dahl, onion bhaji and a warm carrot, chilli-lime salad  115

Kudu Fillet Medallions served with zuchinni wrapped cous cous roulade, buchu infused jus and crispy onion rings 142


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Chocolate and Whole Orange Pudding with salted chocolate bark 54
Pecan Pie served with Condensed milk ice cream 53

Lemon & Lime Shortbread Tower with black-cherry mascarpone 49

Bread Pudding Puzzle with Armagnac custard and Orange Topfen ice cream 55



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