Gorgonzola snails au gratin. Snails in a rich Gorgonzola sauce and crowned with Mozzarella au gratin served with herbed bruschetta.
R65

West Coast mussel pot. West Coast half shell mussels prepared in a creamy white wine, roasted garlic and carrot sauce with a slight hint of sweet curry leaves.

Deep fried Kuro prawns. Charcoal Kuro prawns served with a home-made sweet green chilli and plum jam.
R80

Oak smoked salmon trout tower, layered with red onion, tomato and avocado.
R55

Rocket and sage marinated chick-pea pot, crowned with crumbled feta (V).
R55

Duo of Kingklip and Prawn. Grilled kingklip crowned with two tiger prawns and served with Basmati rice and your choice of garlic or lemon butter sauce.

Herb crusted grass fed local lamb loin chops accompanied by roasted onion puree potato, minted pea paste and drizzled with a herb infused butter.

South African sirloin steak. Aged sirloin steak, charr-broiled and served with spicy chakalaka ragout and baked jacket potatoes.

Plate size Rainbow Trout. Pan-friend deboned Rainbow trout stuffed with braised baby spinach, red onion and prickly pear ragout nestled on a bed of Basmati rice and served with a caper Béarnaise sauce.

Roasted butternut and sweet potato cannelloni (V). Slow roasted butternut and sweet potato infused with our own garden-fresh herbs and stuffed in cannelloni tubes and smothered with a creamy Napoli sauce and crusted with mature white cheddar cheese.
R165

Chocolate ganache torte with cinnamon.
R65

Crème brûlée.
R55

Mocha infused Panna Cotta served with a chocolate coffee sauce.
R55

White chocolate and roasted coconut flake pudding served warm with a lime and vanilla crème Anglaise.