Chef's weekend special

French Onion Soup (V).

A rich broth of slowly caramelised onions, topped with croutons and melted Romano cheese.

R55

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

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

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

Tuscan Roasted Pork Belly.

Slow-roasted pork belly rubbed with rosemary, fennel seeds, garlic and lemon, finished with a white wine jus. Served with roast potatoes and mixed seasonal vegetables.

R195

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 Schnitzel with Cheese Sauce.
Chicken breast crumbed in our homemade breadcrumbs and pan-fried until golden, finished with a creamy cheddar and Romano sauce infused with garlic. Served with creamy mashed potato and seasonal 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

Beef Potjie Pie.
Beef chuck slow-cooked potjie-style with butternut, carrots and bacon in a red wine and tomato sauce, infused with garlic, coriander, cumin and fresh thyme. Topped with a golden puff pastry lid, served with creamy mashed potato or Basmati rice.
R165

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

Slice of Baked Cheesecake with Plum Compote.

A creamy vanilla baked cheesecake on a buttery digestive biscuit base, served with a fresh plum compote.
R65

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