Lunch

ALL DISHES ARE MADE USING FRESH SEASONAL AND LOCALLY SOURCED INGREDIENTS WE ARE COMMITTED TO SUSTAINABILITY

Pea Soup 85 Free-Range Pork Bangers 165 with pork Potato mash and gravy Harissa and honey roasted butternut Rosemary Baked Camembert 95 Prosciutto, toasted ciabatta slices Pan-Roasted Rib Eye 185 Red onion marmalade Roasted vegetables Sweet potato wedges and pepper sauce Deep Fried Cauliflower 85 On butter bean with olives Chicken Schnitzel 165 and feta Mushroom tarragon sauce Crispy tortilla Hot potato salad Grilled & Smoked Aubergine 75 Crispy Bacon & Cheese Burger 165 Slices of grilled aubergine served with Served with chips or side salad tomato fondue, spinach, Huguenot cheese sauce and olive crumb Frutti di Mare 185 Pappardelle pasta, tomato Mushroom Risotto 155 concasse, line fish, mussels and prawn Creamy risotto with mushrooms and meat parmesan Bread for Table 85 Niçoise Salad 87 Serves two: House-made bread Tuna, anchovies, French beans, tomato, Marinated olives, butter bean hummus, olives, potato, red onion, soft-boiled Harissa yoghurt and farm butter egg and red onion vinaigrette

THE KITCHEN USES NUTS, SOY, GLUTEN, DAIRY AND/OR SHELLFISH PRODUCTS. PLEASE ADVISE SHOULD YOU HAVE ANY DIETARY REQUIREMENTS. NO CHANGES TO THE MENU ARE PERMITTED. TWO COURSE – R 295 / R265 With / without a glass of wine THREE COURSE – R 345 / R 315 With / without a glass of wine PENSIONER’S TWO COURSE – R 245 With a glass of wine Dinner

ALL DISHES ARE MADE USING FRESH SEASONAL AND LOCALLY SOURCED INGREDIENTS WE ARE COMMITTED TO SUSTAINABILITY

STARTERS MAINS

Brandy Mushroom Soup Springbok Shank “Amasi” Milk Pie Mushrooms, brandy and crispy spinach Mashed potatoes, grilled butternut Tangy crème set in shortcrust and jus with ice cream Niçoise Salad Tuna, anchovies, French beans, Seabass Risotto Rooibos & Honey Delice tomato, olives, potato, red onion, Pea risotto with roasted seabass and Spiced white chocolate with glazed soft-boiled egg and lemon vinaigrette confit lemon and rooibos syrup dressing Chicken Wellington “Piesangbrood” Malva (STARTER OR MAIN) Gnocchi Mushroom duxelle and puff pastry, Caramel soaked banana sponge with Potato gnocchi with sautéed butternut, roasted baby carrots and thyme jus candied nuts and parmesan cream and toasted pumpkin seeds Pork Belly Chocolate Marquise Caramel apples, pork , Dark chocolate custard set on (STARTER OR MAIN) Ravioli roasted vegetables, pork crackling and biscuit base with ice cream Cheese, onion and spinach handmade apple jus ravioli with spinach sauce Cheese Plate Beef Fillet A selection of locally produced cheese Venison Carpaccio Charred fillet seasonal vegetables and selection Carpaccio, rocket, red onion fondant potatoes Preserves and homemade bread marmalade and toasted ciabatta slice Beef Oxtail Bone Marrow Parmesan polenta, tomato and olive Caramelized onion and herb crumb House made toasted bread Lamb Basmati rice, Roti and tomato onion

THE KITCHEN USES NUTS, SOY, GLUTEN, DAIRY AND/OR SHELLFISH PRODUCTS. PLEASE ADVISE SHOULD YOU HAVE ANY DIETARY REQUIREMENTS. NO CHANGES TO THE MENU ARE PERMITTED.