<p> Taste of Africa Menu:</p><p>§</p><p>Knysna Perlemoen pickled with saffron, smoked plum tomato.</p><p>****</p><p>Crocodile Sosatie, seasonal asparagus, sticky barbeque and tamarind glaze.</p><p>****</p><p>Line fish, green peas, coconut and lemongrass.</p><p>****</p><p>Venison Loin, Buchu essence, beet puree and caramelized chicory.</p><p>****</p><p>Frozen Rooibos ice and ginger beer foam.</p><p>****</p><p>Peach Roasted, crunchies, fromage blanc and curry ice-cream.</p><p>R395 without wines R595 with wines Starters:</p><p>Namibian Red Crab, With a curry mayonnaise, chili, crab gel and avocado dressing. R88</p><p>Kraaifontein White Asparagus, With duck Prosciutto and spicy Buchu emulsion. R70</p><p>Duck Liver Parfait “Peri-Peri”, Melon jelly, salted caramel and bitter chocolate. R75</p><p>Buffalo Mozzarella from Wayne, Honey ricotta, vegetable reductions and wild rocket. R70</p><p>Franschhoek Trout, hot and cold smoked, avocado mousse, filo wafers and sorrel spheres. R85</p><p>Palate Cleanser:</p><p>Frozen Rooibos ice and ginger beer foam. R15</p><p>Main Courses:</p><p>Karoo Lamb Duo, dukkah crust, green pea puree and Fairview goats cheese custard. R135</p><p>Chalmar Beef Rump, tangy tomato paste, organic banana shallots, crispy potato wafer. R125</p><p>Rooibok Loin, pickled summer fruit and vegetable salad, beet puree and buchu milk. R130 </p><p>Fish of the Day, Braised with Knysna white mussels, coconut and lemongrass broth. R120 </p><p>Seasonal Ceps, sautéed with a caramelized onion tart, organic pea shoot and herb salad. R98</p><p>Desserts:</p><p>Summer Regional Berries, with a basil sabayon, ice cream and meringue. R65 </p><p>Blueberry Soufflé, Buffalo yoghurt ice cream. R70</p><p>Dark Chocolate and Beetroot Chiboust, beetroot macaroon, biscuit and ice cream. R75</p><p>A Selection of South Africa’s Favorite Cheese’s, condiment’s and crackers. R85 Ryan’s Lunch Menu 12:00-15:00</p><p>Smoked Franschhoek Trout, crunchy cos, croutons and creamy dressing. R75</p><p>Duck Liver Parfait “Peri-Peri”, melon jelly, salted caramel and bitter chocolate. R75</p><p>Watermelon and Feta Cheese Carpaccio, seasonal summer leaves. R65</p><p>Caramelized onion tart, brie cheese, wild rocket and balsamic. R65</p><p>Calamari and Chorizo Salad, lime, chilli and coriander. R60/R85</p><p>Shredded Chicken and Mozzarella salad, fresh basil. R55/R75</p><p>Avocado, asparagus and tomato salad, lime and coconut dressing. R55/R75 </p><p>Saldanha Bay Mussels, curried lemongrass and coriander cream. R65/R85</p><p>Curried Ostrich Mince, apple and rocket salad. R80 </p><p>Seared Duck Breast, rooibos apricots, leaf spinach salad. R95</p><p>Fish of the Day, Knysna white mussels, coconut and lemongrass broth. R120 </p><p>Chalmar Beef Rump, organic banana shallots, crispy potato wafer. R125</p><p>Venison Loin, beet puree, pickled summer fruit and vegetable salad. R130 </p><p>Mini Sweet Mouthfulls R25</p><p>Paarl Strawberries in red wine....yogurt ice-cream R45</p><p>Summer Regional Berries, with a basil sabayon, ice cream and meringue. R65 </p><p>Dark Chocolate and Beetroot Chiboust, beetroot macaroon and ice cream. R75</p><p>Our selection of South African cheeses with condiments R80</p>