Starters

Chef's weekend special

Roasted Butternut Soup (V).

A smooth blend of roasted butternut, onion,fresh garlic and cream, delicately brightened with fresh lemon and a hint of jalapeño chilli for gentle warmth. Served with a slice of homemade ciabatta.
R45

Smoked Beetroot Salad (V).
Baby beetroot wood-smoked by our chef on crisp lettuce with feta, toasted walnuts and cherry tomatoes, drizzled with homemade pesto and our own fresh-thyme vinaigrette.
R55

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

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

Prawn Pani Puri.
Pan fried prawn tails, potato, caramelised onion and turmeric in pani puri with mango chilli sauce.
R145

Mains 

Chef's weekend special

Beef Stroganoff.

Tender strips of fillet pan-fried with mushrooms, onion and a touch of brandy in a rich cream sauce, served over homemade tagliatelle.
Homemade gluten-free tagliatelle available on request.
R155

Roasted Cauliflower Steak (V).
A whole roasted cauliflower steak on a Spanish romesco sauce of roasted red peppers, smoked paprika and almonds, finished with charred onion, pomegranate seeds and toasted flaked almonds.
R165

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

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

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.
R145

Slow-Braised Lamb Shank.
Lamb shank slow-braised in red wine with rosemary, roasted garlic, root vegetables and herbs, served on creamy mashed potato.
R265

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

Hake and West Coast Mussels.
Pan fried hake fillet with herb crumbed topping and West Coast mussels in creamy white wine and parsley sauce. Served with potato chips.
R285

Roasted Stuffed Chicken.
Slices of rolled roasted deboned chicken stuffed with cranberries, bacon, lemon thyme, celery, garlic and smoked paprika. Served with rich chicken gravy, crisp roast potatoes and roasted seasonal vegetables.
R165

Trout Veronique.

Pan fried trout fillet dusted with seasoned flour, with a creamy parsley, white wine and grape sauce, accompanied by a twirl of creamed homemade tagliatelle and seasonal vegetables.
R295

Desserts 

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.
R55

Slice of Basque-style Cheesecake.
Rich, creamy baked cheesecake served with a blueberry sauce.
R75

White Chocolate Panna Cotta.

Silky white chocolate panna cotta, finished with a drizzle of local honey.
R55

Papaya Pavlova.
A crisp meringue shell topped with whipped cream and fresh ripe papaya, finished with a hint of lime, mint and a mango drizzle.
R50