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 Pea soup with pork croquette Potato mash and onion 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 hummus 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 basil Mushroom Risotto 155 concasse, line fish, mussels and prawn Creamy risotto with mushrooms and meat parmesan tuile 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 DESSERT
Brandy Mushroom Soup Springbok Shank “Amasi” Milk Pie Mushrooms, brandy and crispy spinach Mashed potatoes, grilled butternut Tangy crème set in shortcrust pastry 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 puff pastry 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 custard parmesan cream and toasted pumpkin seeds Pork Belly Chocolate Marquise Caramel apples, pork croquettes, Dark chocolate custard set on ginger (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 Curry Basmati rice, coriander raita Roti and tomato onion sambals
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.