Roasted tomato and sweet pepper soup.
Creamy, roasted and smoked tomato and sweet pepper soup with homemade herb croutons.
R65

Chicken livers vol-au-vent.
Pan fried chicken livers in a creamy smoked chilli sauce served in a puff pastry shell.
R60

Deep fried camembert
with blackberry and lavender compote served with seed bread slices.
R65

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

Creamy mussels.

West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R75

Chef's weekend choice

Coq au Vin.

Traditional French style chicken dish. Chicken pieces marinated in red wine and casseroled with bacon, onion, mushroom and fresh herbs and served on tagliatelle pasta.
R165

Sundried tomato pesto pasta (V).
Tagliatelle tossed with a pesto of sundried tomato, macadamia nuts, local Romano cheese, fresh garlic and extra virgin olive oil (chilli optional).
R125

Trout pasta.
Linguine with creamy trout, lemon, fennel, garlic, Pernod and chives.
R185

Pork stir fry.

Lean strips of pork fillet stir fried in olive and sesame oil, soy sauce, lemon juice, fresh ginger and a selection of fresh vegetables on egg noodles.

R145

Moussaka
Greek style dish with layers of aubergine and beef mince in a tomato sauce and topped with béchamel sauce. Served with rosemary roast potatoes.
R165

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.
R130

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

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.
R215

Sticky toffee pudding
served with fresh cream.
R60

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.
Pavlova topped with segmented orange and ruby grapefruit with an orange liqueur syrup and Chantilly cream.
R70

Greek yogurt panna cotta
with lemon, honey and thyme syrup.
R60