Current Menu

Starters

Oysters

cherry truffle vinaigrette

R 20/oyster

Seasonal Vegetable Salad

peppers, tomato, cucumber, pea shoots, carrot ribbons, lemon vinaigrette

R 150/225

Ostrich Carpaccio

petit greens, pine nuts, pesto

R 165

Peppered Tuna Niçoise

olives, onion, tomato, arugula, young potato, quail eggs

R 175

Avocado Lobster Tartar

tomato, onion, yoghurt, cilantro, chilli, avocado, lemon vinaigrette, micro greens

R 195

peppered tuna nicoise salad | gepfefferter Saslat Nicoise mit Thunfisch

Mains

Line fish

tomato ragout, mushroom duxelles, pommery
mustard jus

R 175

Pork Tender Loin

cinnamon sweet potato, squash, peas, apple jus

R 190

Herb Crusted Lamb Loin

buttermilk leek, cauliflower mousse, garlic, broccoli, garlic jus

R 235

Beef Fillet

beef tenderloin, potato rosti, mushroom ragout, foie gras

R 375

Pasta

Freshly Homemade

Mushroom Ravioli

king oyster mushroom, onion, garlic, olive oil, cream cheese

R 165

Home Made Saffron Linguine

fresh tomato, basil, olive oil

R 170

Seafood Tortellini

Shrimp nage, olive oil

R 180

Squid Ink Fettuccini

lobster, poached oysters, parmesan, olive oil, pea shoots

R 195

Seafood Tortellini Shrimp nage, olive oil

Desserts

Dessert Tirami-Zulu – coffee cake, kalua mascarpone
Deconstructed Tirami-Zulu

coffee cake, kalua mascarpone

R 120

Crème Brûleé

fresh seasonal berries

R 120

Classic Malva & Milk Tart

brandy crème anglaise

R 140

Cheese Board

Selection of 5 local cheese, preserves & seasonal berries

R 175

Special Events

VALENTINE’S CULINARY JOURNEY

DINNER MENU

Blue Soft-Shell Crab

oriental coleslaw, spicy mayo

Asparagus

cilantro hollandaise, poached egg

Truffled Mushroom Risotto

king oyster mushroom, parmesan cheese

Kingklip

rooibos smoked kingklip, courgetti linguini, steamed mussels,
champagne beurre blanc

Grenadine Gin Sorbet

inverroche gin

Lamb

hummus, seared red onion, parsley-tomato salsa

Panna Cotta

turkish delight

6 course dinner menu

only on February 14th

R 795 per person