Chef's weekend special

Creamy Smoked Pepper & Tomato Soup (V).

A smooth blend of smoked peppers and tomatoes with onion and garlic, brightened with fresh parsley and finished with a touch of cream. Served with slices of our homemade ciabatta.
R55

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

Roasted Butternut Soup (V).
A smooth blend of roasted butternut, onion, fresh garlic and cream, delicately brightened with fresh lemon and a hint of mild jalapeño chilli for gentle warmth. Served with a slice of homemade ciabatta.
R55

Springbok Carpaccio.
Thinly sliced cured springbok loin with local Romano cheese shavings, wild rocket and a drizzle of balsamic vinegar.
R95

Pani Puri (V).
Pani puri shells filled with potato flavoured with turmeric, roasted garlic, fresh coriander and onion. Served with mango chilli chutney and a salsa of fresh corn and mixed peppers and coriander.
R65

Chef's weekend special

Beef Goulash.

Chunks of beef slow-cooked in a rich sauce of sweet paprika, sweet peppers, caraway and marjoram, ladled over fresh nokedli (small Hungarian egg dumplings) and finished with a dollop of sour cream.
R180

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.
R145

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

Chicken Kiev.
Breast of chicken stuffed with a fresh parsley and roasted garlic butter, crumbed, pan fried and served with creamed potato and a medley of vegetables.
R155

Mushroom Tagliatelle (V).
Homemade tagliatelle in a rich cream sauce with brown mushrooms, garlic, brandy, fresh thyme and rosemary.
Add beef strips R55.
R165

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

Trout Veronique.
Pan-fried trout fillet dusted with seasoned flour, in a creamy sauce of white wine, garlic, fresh parsley and green grapes. Served with a twirl of creamed homemade tagliatelle and seasonal vegetables.
R295

Mediterranean Hake.
Pan-fried hake fillet in a rich tomato sauce with olives and capers, served with Basmati rice.
R210

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

Thai Mango Prawn Curry.
Six prawns simmered in a fragrant Thai curry of mango, ginger, garlic, soy and fish sauce, with red, yellow and green peppers. Served with steamed Basmati rice.
R295

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

Chef's weekend special

Chocolate and Orange Tart.

Biscuit and orange zest tart base with dark and milk chocolate ganache, garnished with fresh orange segments and Chantilly cream.
R60

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

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

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