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.
R35

Prawn pani puri.
Pan fried prawn tails, potato, turmeric and caramelised onion in pani puri with mango chilli sauce.
R85

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

Lamb bigarade

Lamb casseroled in orange juice, smoked paprika, cumin, thyme, coriander and garlic served on mashed potato and with green beans and carrots.
R175

Trout pasta.
Linguine with creamy trout, lemon, fennel, garlic, Pernod and chives.
R140

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

Chicken and basil pesto pasta.
Creamy fresh basil pesto and chicken served on linguine (contains nuts).
R125
Exclude the chicken for a vegetarian option.
R90

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

Asian style grilled pork chops.
Pork chops marinated in soy, fish sauce, ginger and sesame oil with a pineapple, chilli, palm sugar and lemon dipping sauce served with coriander and spring onion rice.
R165

Chicken curry.
Creamy coconut and chicken curry with Basmati rice, sambals and roti.
R125

Cape Malay lamb tomato bredie.
Lamb slow cooked with tomato, cardamon, pimento and cinnamon served on parsley mashed potato.
R195

Thai mango prawn curry.

Thai style curry with mango puree, prawns, fish and oyster sauce, peppers and fresh chilli served with rice.

R170

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

Sticky toffee pudding
served with farm 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 and berries.
Pavlova topped with fresh berries, berry syrup and Chantilly cream.
R70

Lemon curd in a pie base
topped with crisp meringue.
R45