Chef's weekend special

French Onion Soup (V).

Rich onion soup topped with croutons and melted Romano cheese.
R45

Creamy Mussels.
West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R65

Smoked Beetroot Salad (V).
Smoked beetroot, basil pesto and lettuce, topped with walnuts and crumbled feta dressed with olive oil.
R55

Prawn pani puri.
Pan fried prawn tails, potato, caramelised onion and turmeric in pani puri with mango chilli sauce.
R145

Chef's weekend special

Mutton curry.

A classic Durban curry made with tender mutton and a fragrant blend of traditional spices, simmered for depth and warmth. Served with Basmati rice, roti and sambals.
R175

Moussaka.
Greek style layers of aubergine and beef mince in a tomato sauce and topped with béchamel sauce and grated cheese.
R195

Arancini (V).
Creamy arborio rice and Panko crumbs formed into balls around a rich Mozzarella, Romano and mixed mushroom centre, deep fried to a crisp and served with Napoli sauce and stir-fried vegetables.
R135

Slow Roasted Pork Belly.
Low and slow roasted pork belly with honey and soy sauce on creamed potato.
R220

Spicy Mediterranean Tomato Tagliatelle.

Homemade tagliatelle tossed in a rich tomato sauce with garlic, chilli, olives, capers and anchovies for a bold, savoury depth of flavour.
R145

Chicken Piccata.

Chicken breast dusted with seasoned cornflour, pan fried in olive oil, butter, garlic and lemon juice. Served over homemade tagliatelle with a sauce of pan juices, white wine and capers.
R155

Vegetable Stir Fry (V)
Seasonal vegetables tossed in a savoury soy and honey sauce, served on Basmati rice or noodles.
Add beef strips for a heartier option (+R50).
R110

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.
R220

Roasted Stuffed Chicken.
Slices of rolled roasted deboned chicken stuffed with cranberries, bacon, lemon thyme, celery, garlic and smoked paprika. Served with rich chicken gravy, crisp roast potatoes and roasted seasonal vegetables.
R155

Butterflied, Panfried Prawns.
Six prawns (in the shell), butterflied, seasoned and panfried in butter and olive oil. Served on Basmati rice with pan juices and creamed roast garlic, lemon and butter sauce.
R240

Trout Veronique.

Pan fried trout fillet dusted with seasoned flour, with a creamy parsley, white wine and grape sauce, accompanied by a twirl of creamed homemade tagliatelle and seasonal vegetables.
R285

Chef's weekend special

Ginger Ice Cream and Mango Sorbet.

Ginger Ice Cream and Mango Sorbet.
Homemade fresh root ginger ice cream paired with mango sorbet and garnished with fresh ginger in syrup and a salty coral tuile.
R55

Classic Tiramisu.
Classic Italian dessert of espresso-soaked sponge layered with mascarpone cream and finished with cocoa.
R55

Honey and Greek Yoghurt Panna Cotta.
Silky panna cotta made with double cream Greek yoghurt, served with a local honey sauce.
R45

Slice of Blueberry Cheesecake.
Smooth, baked blueberry cheesecake on a ginger biscuit base, topped with a blueberry compote.
R65

Baked Apple Pie.
Slice of baked apple pie made with tart Granny Smith apples, gently spiced and served warm with homemade vanilla ice cream.
R55

Pecan Nut and Cherry Pie.
Slice of pecan nut and cherry pie with salted caramel ice cream.
R60