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