French onion soup
topped with homemade herb croutons and local Romano cheese.
R45

Deep fried camembert
with blackberry and lavender compote served with lemon poppy seed bread.
R65

Smooth peppery chicken liver pâté
served with fresh herb croutons.
R40

Chicken livers vol-au-vent.
Pan fried chicken livers in a creamy smoked chilli sauce served in a puff pastry shell.
R55

Chef's weekend choice

Beef Bourguignon.

Beef cubes casseroled in bacon, mushroom, smoked paprika, baby onion, fresh herbs red wine and garlic served on herbed mash potato.
R165

Trout pasta.
Linguine with creamy trout, lemon, fennel, garlic, Pernod and chives.
R150

Carbonara pasta.
Linguine with local free range eggs and crisp bacon topped with local Romano cheese.
R125

Mushroom pasta (V).
Linguine with black mushrooms, fresh thyme, rosemary and leeks simmered in white wine and cream.
R130

Pork stir fry.

Lean strips of pork fillet stir fried in olive and sesame oil, soy sauce, lemon juice, fresh ginger and a selection of fresh vegetables on egg noodles.

R135

Moussaka
Greek style dish with layers of aubergine and beef mince in a tomato sauce and topped with béchamel sauce. Served with rosemary roast potatoes.
R165

Chicken Schnitzel.
Chicken breast marinated in lemon and herbs, crumbed with panko breadcrumbs, deep fried and served on mashed potato with mature cheddar and Romano cheese sauce.
R120

Hake and West Coast mussels.
Pan fried hake fillet with herb crumbed topping and West Coast mussels in creamy white wine and parsley sauce. Served with potato chips.
R185

Vegetable curry pot pie (V).
Cauliflower, broccoli, roasted butternut in a Thai mango and coconut cream sauce topped with cheesy mashed potato served with roti.
R155

Chicken curry.
Creamy coconut and chicken curry with Basmati rice, sambals and roti.
R145

Beef curry.
Beef shin slow cooked in a blend of fresh and dried herbs and spices, aromatic curry leaves and the sweet flavours of tomato and coconut milk. Served on turmeric rice with roti.
R185

Trout Veronique
Trout fillets, dusted with seasoned flour, pan fried and served with a creamy tarragon, white wine and grape sauce, creamed parsley potato and seasonal vegetables.
R150

Cape brandy pudding
served with fresh cream.
R55

Mascarpone lemon slice.
Mascarpone cheese and lemon on coconut biscuit and topped with fresh berries.
R70

Pecan nut and cherry pie
with homemade salted caramel ice cream.
R65

Pavlova.
Pavlova topped with segmented orange and ruby grapefruit with an orange liqueur syrup and Chantilly cream.
R70

Greek yogurt panna cotta
with lemon, honey and thyme syrup.
R60