Split pea and smoked pork hock soup.
R45

Duo of potato rosti.
Sautéed mushroom, leeks and whiskey
and grilled beef with caramelised onions and blue cheese.
R55

Thai style hake and prawn cake.
Panko crumbed hake and prawn with spring onion, lemon, fish and oyster sauces served with a chilli, pineapple and ginger dipping sauce.
R95

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

Crisp pork belly strips.
Pork belly dusted with seasoned flour, deep fried, and served with a honey, chilli and pineapple dipping sauce.
R80

Prawn tails.
Prawn tails in a creamy leek, bacon, garlic, lemon and smoked paprika sauce set in puff pastry shells.
R75

Chef's weekend choice

Chicken, prawn and pea curry served with Basmati rice, roti and sambals.

R195

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

Tagliatelle carbonara.
Tagliatelle with local free range eggs and crisp bacon topped with local Romano cheese.
R115

Chicken, sundried tomato and olive pasta.
Tagliatelle with fried chicken breast with sundried tomato, calamata olives, spring onion, lemon zest and garlic.
R125
Exclude the chicken for a vegetarian option.
R85

Chicken Schnitzel.
Chicken breast marinated in lemon and herbs, crumbed with panko breadcrumbs, deep fried and served on smoked lazy mashed potato with mature cheddar and Romano cheese sauce.
R110

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.
R145

Grilled crusted hake fillet and chips.

Grilled hake fillet (skin on) with herb, lemon zest, parsley and bread crusting served with garlic, lemon and butter sauce, mixed vegetables and potato chips.

R125

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.
R175

Thai mango prawn curry.

Thai style curry with mango puree, prawns, fish and oyster sauce, peppers and fresh chilli served with Basmati 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.
R165

Pork belly.
Low and slow roast pork belly with pan juices, honey, palm sugar and soy sauce served on herb creamed potato.
R155

Raspberry mascarpone slice.
Mascarpone cheese and raspberries on coconut biscuit.
R65

Paris-Brest.
A round of choux pastry with a caramel praline cream, topped with flaked almonds and chocolate sauce.
R50

Pecan nut and cherry pie
with homemade salted caramel ice cream.
R55

Cape brandy pudding
with pecan nuts served with vanilla ice cream.
R50

Pavlova and berries.
Pavlova topped with fresh berries, berry syrup and Chantilly cream.
R55

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