Chef's weekend special

Battered Calamari Rings.

Calamari rings in our own oregano and cayenne batter, fried until crisp and served with a homemade tartar sauce of fresh dill, parsley and gherkin, and a wedge of lime.

R60

Garlic Stuffed Mushrooms (V).
Mushrooms filled with garlic, parsley, fresh thyme and panko, baked crisp on top.
R60

Split Pea and Ham Soup.
A hearty, slow-simmered soup of split green peas and tender pork eisbein with carrots, celery and aromatic herbs.
R55 

Onion Bhajis (V).
Crispy onion and chickpea fritters spiced with cumin, ginger and chilli, served with cool mint yoghurt and a sweet-sour tamarind chutney.
R55

Seafood Chowder.
A rich, creamy chowder of prawns, mussels, crab, fish and calamari with crisp bacon, potato, carrot and sweetcorn, made with our own fish stock and served with warm homemade corn bread.
R75

Chef's weekend special

Slow-Braised Oxtail.

Oxtail slow-braised in red wine and tomato with baby onions, carrots, garlic, rosemary and fresh thyme until it falls from the bone. Served on creamy mashed potato.

R285

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

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.
R190

Moussaka.
Greek-style layers of aubergine and beef mince in our homemade tomato sauce, under a golden homemade béchamel and grated cheese.
R145

Rolled Roast Chicken.
Slices of rolled roasted deboned chicken stuffed with cranberries, bacon, lemon thyme, celery, garlic and smoked paprika. Served with chicken gravy, roast potatoes and seasonal vegetables.
R175

Chicken Piccata.
Chicken breast dusted with seasoned corn flour, 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

Seafood Platter.
To share between two.
Six prawns in garlic butter, West Coast mussels in a white wine, lemon and roasted garlic cream, crisp calamari in our own oregano and cayenne batter, and a grilled hake fillet. Served with chips or rice.
R495

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.
R265

Slow Roasted Pork Belly.
Pork belly slow-roasted with honey, garlic, rosemary, thyme, star anise and cinnamon, finished with a honey and chilli sauce. Served on creamy mashed potato with seasonal egetables.
R265

Grilled Crusted Hake Fillet.
Grilled hake fillet (skin on) with herb, lemon zest, parsley and bread crusting served with chips and a butter parsley sauce.
R145

Chef's weekend special

Malva Pudding with Homemade Custard.

A warm South African classic.
Sticky caramel sponge pudding, served with our homemade vanilla custard.

R55

Cherry Pecan Nut Pie.
A slice of our homemade pastry filled with pecan pieces and glazed red cherries in a rich golden syrup, served warm with a scoop of our homemade salted caramel ice cream.
R65

Peppermint Crisp Treat.
Layers of whipped fresh cream and caramel, crushed Peppermint Crisp, and Tennis biscuits infused with espresso and a touch of chocolate liqueur.
R55

Slice of Lemon Tart.
A crisp buttery pastry case filled with a silky, sharp lemon cream, dusted with icing sugar and served with crème fraîche and fresh berries.
R60

Slice of Classic Tiramisu.
Boudoir biscuits soaked in espresso and rum, layered with a silky vanilla mascarpone cream and finished with a dusting of cocoa.
R55