Chef’s weekend choice.

Ox Tongue and Piccalilli.
Tender ox tongue paired with our homemade piccalilli.
R65

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

Springbok Carpaccio.
Thinly sliced springbok lightly seasoned with olive oil and balsamic vinegar, topped with fresh rocket and shavings of local Romano cheese.
R75

Brie, Cranberry, Rosemary & Pecan Tartlets (V).
A buttery puff pastry tart with creamy Brie, cranberries, rosemary, orange zest and toasted pecan nuts, finished with a drizzle of cranberry syrup.
R55

Prawn pani puri.
Pan fried prawn tails, potato, caramelised onion and turmeric in pani puri with mango chilli sauce.
R125

Creamy mussels.
West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R60

Chef’s weekend choice.

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

Filled Butterflied Bell Peppers (V).
Half red and yellow peppers filled with two festive vegetarian fillings, finished with melted cheese.
R150

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 tagliatelle pasta.
R160

Pork, green bean and soy and honey sauce 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

Thai mango prawn curry.
Prawns simmered in a fragrant Thai curry of mango purée, peppers, fresh chilli, fish and oyster sauce, served with steamed Basmati rice.
R235

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.
R225

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 wedges.
R190

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

Chef’s weekend choice.

Traditional Christmas Pudding.
Classic steamed homemade Christmas pudding served with warm brandy custard.
R55

Figgy Christmas Pudding.
A steamed festive pudding made with Turkish figs, served with warm custard.
R70

Slice of baked blueberry cheesecake
with a blueberry compote dressing.
R55

Ginger ice cream and mango sorbet.
Homemade fresh root ginger ice cream paired with mango sorbet.
R55

Rosé Poached Pear.
Pear gently poached in rosé wine and served with Christmas-spiced syrup and homemade vanilla ice cream.
R65

Pecan nut and cherry pie.
Slice of pecan nut and cherry pie with salted caramel ice cream.
R55