Chef's weekend special

Tomato Basil Soup.
A smooth blend of fresh tomatoes, onion and garlic, lifted with fresh basil 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

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

Potato 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 Bourguignon.
Tender beef slow-braised in red wine with bacon, mushrooms, baby onions and carrots, infused with garlic and fresh thyme. Served on herbed mashed potato or Basmati rice.
R225

Stuffed Peppers (V).

Sweet peppers filled with spiced rice, beans, corn and cheese, baked in tomato.
R135

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 Cordon Bleu.
Chicken breast filled with ham and Emmental, coated with homemade mayonnaise and Dijon mustard, then crumbed in Panko and baked golden and crisp. Served on creamy mashed potato with a Dijon mustard and cheese sauce and seasonal vegetables.
R225

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

Mild Coconut Chicken Curry.
Chicken breast cooked in coconut milk infused with a house blend of mild curry spices and fragrant curry leaves. Served with Basmati rice, roti and sambals.
R170

Roast Porchetta.
Slow-roasted pork belly rolled with garlic, fennel and fresh herbs, sliced and served with crispy roast potatoes, vegetables and pan juices.
R180

Mediterranean Hake.
Pan-fried hake fillet in a rich tomato sauce with olives and capers, served with Basmati rice.
R185

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

Chef's weekend special

Apple Pie with Vanilla Ice Cream.
Classic baked apple pie made with gently spiced apples and served warm with homemade vanilla ice cream.
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.
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

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

Slice of Biscoff Cheesecake.
A creamy fridge-set cheesecake folded through with Lotus Biscoff spread, on a buttery Biscoff biscuit base finished with a salted caramel drizzle.
R65

Chocolate & Cinnamon-Chilli Ice Cream Combo.
A scoop of each, finished with a churro finger and our warm chocolate-chilli sauce.
R65