Chef's Weekend Special

Sriracha Prawn Tails.

Three pan-fried prawn tails seasoned with smoked paprika, paired with smoked potato and a vibrant coconut milk, lemon, coriander and sriracha dressing.
R130

Pickled Tongue and Mustard Piccalilli.
Tender slices of pickled tongue with Dijon mustard and complemented by our house-made piccalilli, a lively relish of vegetables and mustard that adds texture and a perfectly balanced tang.
R45

Smoked Beetroot Salad (V).

Smoked baby beetroot and whole grain mustard over lettuce and topped with walnuts and crumbled feta with a lemon thyme dressing.
R55

Brie, Cranberry & Pecan Tartlets (V).
Two buttery puff pastry tartlets with creamy Brie, cranberries, rosemary, orange zest and toasted pecan nuts, finished with a drizzle of cranberry syrup.
R60

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

Chef's Weekend Special

Beef Fillet and Prawns.

A 150g prime beef fillet cooked to your preference, paired with four shell-on prawns pan-fried with smoked paprika. Served with either a garlic cream or a lemon butter sauce, and crisp golden chips.
R345

Slow-Cooked Beef Ragù.
Rich beef ragù slow-braised with tomato, red wine and aromatics until melt-in-the-mouth tender, served with homemade pappardelle pasta and finished with local Romano cheese.
R170

 Roasted Stuffed Chicken.
Deboned whole 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

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.
R135

Filled Roasted Butternut (V).
Roasted butternut filled two ways: a mushroom and herb Arborio rice stuffing topped with Mozzarella and Romano cheese, and a second filling of kidney beans, sweet corn, garlic and baby marrow finished with Cheddar. Served with a splash of Napoli sauce.
R120

Oxtail.
Oxtail, marinated in red wine and seasoned with roasted garlic, lots of fresh herbs, carrots and onions, slow and low casseroled and served on parsley mashed potato.
R195

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 pappardelle pasta.
R160

Pork Stir Fry.
Medallions of pork fillet, pan fried in olive oil, with young green beans, red onion and soy and honey sauce served on Basmati rice.
R160

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.
R145

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

Trout Veronique.

Pan fried trout fillet dusted with seasoned flour, with a creamy tarragon, white wine and grape sauce served with creamed parsley potato and seasonal vegetables.
R285

Slow roasted pork belly.
Low and slow roasted pork belly with honey and soy sauce on creamed potato.
R195

Chef's Weekend Special

Raspberry Mascarpone Cheesecake.

A slice of creamy raspberry mascarpone cheesecake.

R55

Classic Tiramisu.
Classic Italian dessert of espresso-soaked sponge layered with mascarpone cream and finished with cocoa.
R55

Slice of Baked Blueberry Cheesecake
with a blueberry compote dressing.
R55

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

Pecan Nut and Cherry Pie.
Slice of pecan nut and cherry pie with salted caramel ice cream.
R60