Deep fried camembert
with berry compote.
R65

Smoked beetroot (V).
Smoked beetroot dressed with fresh basil, walnuts and crumbled feta.
R85 

Springbok carpaccio.
Springbok carpaccio seasoned with olive oil and balsamic vinegar, topped with fresh basil and shavings of local Romano cheese.
R85

Tempura calamari.
Tempura battered calamari strips with a tomato and leaf salad and herbed croutons.
R85

Prawn pani puri.
Pan fried prawn tails, potato, turmeric and caramelised onion in pani puri with mango chilli sauce.
R110

Pani puri with potato (V).
Crisp potato cups filled with smoked potato and charred sweet corn and avocado salsa and dressed with chilli, palm sugar and rice wine vinegar.
R65

Asian style prawn and pork belly.
Prawns and pork belly prepared in an Asian style with noodles, stir fry vegetables and soya and sweet chilli sauces.
R235

Butterfish Beurre Blanc.
Butterfish panfried in olive oil and butter and served with jacket baby potatoes, fried capers and beurre blanc sauce.
R180

Lamb tomato bredie.
Lamb slow cooked with tomato, cardamon, pimento and cinnamon served on baby potatoes.
R195

Surf and turf.
Sirloin of beef (200g) panfried to order, topped with four shelled prawns tossed in a cream, lemon, garlic and chilli sauce. Served with chips.
R295

Roasted chicken.
Roasted deboned chicken stuffed with cranberries, bacon, lemon thyme, celery, garlic and smoked paprika and served with a rich chicken gravy, roast potato and 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 vegetables.
R155

Trout pasta.
Linguine with creamy trout, lemon, fennel, garlic, Pernod and chives.
R195

Prime fillet of beef.

Fillet of beef (250g), pan fried to order, and served with either a cheese or a Café de Paris butter, chips and seasonal vegetables.
R335

Chicken Schnitzel.
Chicken breast marinated in lemon and herbs, crumbed with panko breadcrumbs, deep fried and served on mashed potato with mature cheddar and Romano cheese sauce.
R155

Lemon curd in a pie base
topped with crisp meringue.
R65

Mascarpone lemon slice.
Mascarpone cheese and lemon on coconut biscuit and topped with fresh berries.
R75

Homemade mango sorbet.
Two scoops of fresh mango sorbet served with litchees and limoncello and litchee syrup.
R60

Chocolate and orange tart.
Biscuit and orange zest tart base filled with glossy dark and milk chocolate ganache, garnished with fresh orange segments and Chantilly cream.
R70

Almond and sultana cheesecake slice.
Baked cheesecake with sultanas soaked in Amaretto on an almond biscuit base.
R75