Sample Menu

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STARTERS (R40 – R50)

 

Cream of Jerusalem artichoke soup

 

Garden and herb salad with feta and olives, roasted seeds and fresh mint dressing

 

Caramelized pear, gorgonzola, avocado and walnut salad with a grainy mustard and honey vinaigrette

 

Smoked trout, sautéed prawns and crème fraiche phyllo basket  with lime wasabi vinaigrette

 

Corn fritter with crispy bacon, sour cream and Welsh cheddar with a chilli coriander drizzle

 

MAIN COURSES (R80 – R125)

 

Slow roasted lamb shank with Moroccan style demi-glaze sauce on potato mash topped with yoghurt and fresh mint drizzle

 

Chicken breast topped with marinated mozzarella, cherry tomatoes and basil pesto on a fried polenta, rocket and roasted butternut salad with balsamic drizzle

 

Pork fillet medallions in a gruyere and green peppercorn batter with a mustard sauce on a warm green bean, olive  and potato salad.

 

Pan fried line fish on red pepper risotto with a mushroom sauce and purred cream spinach

DESSERT (R38 – R45)

 

Chocolate mousse pavlova with fresh strawberry and van der hum drizzle

 

Homemade vanilla and coffee ice cream with chocolate sauce

 

Crème brulee topped with fresh raspberries