Chicken, vegetable and pasta soup
R50

French onion soup
topped with herb croutons and Romano cheese.
R50

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

Creamy mussels.

West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R50

Snails in a blue cheese sauce.
Snails prepared in a creamy sauce of white wine, Romano and blue cheese, garlic and herbs and spooned over a puff pastry shell.
R135

Chef’s weekend choice.

Cassoulet

Classic French casserole of pork belly, chicken pieces, sausage, white beans, bacon, fresh herbs and wine.
R195

Chicken piccata alla limone.
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.
R145

Tagliatelle alla Puttanesca.
Fresh and dried chilli, garlic, capers, anchovies and black olives in a tomato-based sauce served over homemade tagliatelle.
R135

Chicken and coconut curry.
Chicken breast cooked in coconut milk infused with a house blend of curry spices and fragrant curry leaves. Served with toasted coconut Basmati rice, roti and sambals.
R145

Coq au vin.

Traditional French style chicken dish. Chicken pieces marinated in red wine and casseroled with bacon, onion, mushroom and fresh herbs. Served on homemade tagliatelle pasta.
R195

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 vegetables.
R235

Beef Curry.
Beef, butternut and garden pea curry flavoured with a house blend of spices and coconut milk. Served with Basmati rice, roti and sambals.
R225

Beef schnitzel.
Beef sirloin crumbed with Panko bread-crumbs, deep fried and served with vegetables on mashed potato with a cheddar and Romano cheese sauce.
R185

Asian style pork and prawns.
Prawns and pork belly prepared in an Asian style with noodles, stir fry vegetables and soya and sweet chilli sauces.
R220

Roasted chicken.
Roasted deboned chicken stuffed with cranberries, bacon, lemon thyme, celery, garlic and smoked paprika and served with a rich chicken gravy, roast potato and seasonal vegetables.
R170

Mascarpone lemon slice.
Mascarpone cheese and lemon on coconut biscuit and topped with fresh berries.
R60

Pecan nut and cherry pie.
A sweet confection of pecan nuts, glacé cherries and golden syrup served with homemade salted caramel ice cream.
R55

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

Baked coffee cheesecake slice
on a chocolate Oreo base and drizzled with an espresso and chocolate ganache.
R55