Chef's weekend special

French Onion Soup.Rich onion soup topped with croutons and melted Romano cheese.

R40

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

Crumbed Camembert with Grape Jelly.
Wedges of camembert coated in golden crumbs and deep fried until warm and melting, served with homemade grape jelly for a gently tart, fruity contrast.
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

Bœuf Daube Provençal.

Slow-braised beef in red wine with bacon, vegetables, herbs and mushrooms. Served on smoked crushed potatoes.
R180

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

Roast Porchetta.
Slow-roasted pork belly rolled with garlic, fennel and fresh herbs, sliced and served with crispy roast potatoes, seasonal vegetables and pan juices.
R165

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

Pork Stir Fry.
Medallions of pork fillet, pan fried in olive oil, with young green beans, red onion and soy and honey sauce served on Basmati rice or noodles.
R160

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

Coconut Chicken Curry.
Chicken breast cooked in coconut milk infused with a house blend of curry spices and fragrant curry leaves. Served with toasted Basmati rice, roti and sambals.
R155

Braised Beef Shin Osso Buco.
Slow-braised beef shin cooked with white wine, tomatoes, garlic and herbs until fall-apart tender, served on mashed potato with its rich braising sauce and a bright parsley gremolata.
R175

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 tarragon, white wine and grape sauce served with creamed parsley potato and seasonal vegetables.
R285

Chef's weekend special

Honey and Greek Yoghurt Panna Cotta.

Silky panna cotta made with double cream Greek yoghurt, served with a local honey sauce.

R45

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

Chocolate and Orange Tart.
Biscuit and orange zest tart base with dark and milk chocolate ganache, garnished with fresh orange segments and Chantilly cream.
R55

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

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