Baked camembert topped with caramelised walnuts and fig preserve (V).

West Coast mussels in a light coconut curry cream.

Springbok carpaccio with rocket and bell pepper pesto.

Grilled salmon and avocado salad drizzled in a light wasabi and honey dressing.

Seafood platter for two. 6 large prawns, calamari two ways, mussel marinara, grilled hake fillet on olive and turmeric rice and served with lemon, garlic butter and tartar sauce.

Prime beef fillet (200gr) pan fried with pink peppercorn sauce served with rustic cut chips.

Grilled calamari steak with lime, chilli and garlic butter served with turmeric and olive rice.

Oven roasted chicken supreme stuffed with mushroom duxelle and served with a light wine jus and creamy mashed potato.

Massaman chicken curry, a rich, medium spiced fusion of Thai / Malaysian flavours including tamarind, coconut, galangal and cinnamon served with Jasmine rice (contains peanuts).

Succulent braised pork belly in oriental spices and wine sauce served on mustard mashed potatoes and seasonal vegetables.

Slow cooked lamb shank in honey and wine sauce served with mustard mashed potato and seasonal vegetables.

Homemade rich vanilla ice cream with hot chocolate sauce infused with orange liqueur.

Pecan nut and cherry pie with rich homemade vanilla ice cream.

Cardamon crème brûlée.

Chocolate ganache torte with cinnamon and chilli.