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

Deep fried camembert
with blackberry and lavender compote.
R65

Smoked beetroot (V).
Smoked beetroot dressed with rocket pesto, walnuts and crumbled feta.
R85

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

Creamy mussels.

West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R75

Chef's weekend choice.

Beef short rib.

Beef short rib, dry rubbed with black pepper, smoked paprika and kosher salt, marinated overnight in red wine, fresh bay leaves, thyme, rosemary and garlic and then slow cooked. Served on mashed potato, with rosemary onions, baby tomato and a red wine sauce.
R205

Lamb tomato bredie.
Lamb slow cooked with tomato, cardamon, pimento and cinnamon served on parsley mashed potato.
R205

Thai mango prawn curry.

Thai style curry with mango puree, prawns, fish and oyster sauce, peppers and fresh chilli served with Basmati rice.
R215

Roasted deboned lamb
Leg and shoulder of lamb deboned and stuffed with spinach, thyme, rosemary and feta cheese. Served with a pan juice and red wine sauce, crispy roast potato and seasonal vegetables.
R230

Pork belly.
Low and slow roasted pork belly with honey, palm sugar and soy sauce on creamed potato.
R180

Chicken liver pasta.
Penne pasta tossed with chicken livers, cream, tomato and smoked chilli sauce. Topped with fresh basil and local Romano cheese.
R120

Chicken curry.

Creamy coconut and chicken curry served on rice.

R155

Aubergine escalope (V).
Escalope of aubergine, sautéed in olive oil and served with a Napolitana sauce (chilli optional), seasonal vegetables and couscous with toasted walnuts and fresh mint.
R155

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

Pork stir fry.

Lean strips of pork fillet stir fried in olive and sesame oil, soy sauce, lemon juice, fresh ginger and a selection of fresh vegetables on egg noodles.

R145

Moussaka
Greek style dish with layers of aubergine and beef mince in a tomato sauce and topped with béchamel sauce. Served with rosemary roast potatoes.
R165

Prime fillet of beef.

Fillet of beef (250g), pan fried to order, and served with either a green peppercorn or a cheese sauce, chips and seasonal vegetables.
R310

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.
R145

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.
R185

Greek yogurt panna cotta
with lemon, honey and thyme syrup.
R65

Mascarpone lemon slice.
Mascarpone cheese and lemon on coconut biscuit and topped with fresh berries.
R70

Pecan nut and cherry pie
with homemade salted caramel ice cream.
R70

Pavlova.
Meringue topped with Chantilly cream, served with fresh mango, granadilla, citrus and a syrup made from the fruit juices and Triple Sec.
R70

Almond and sultana cheesecake slice.
Baked cheesecake with sultanas soaked in Amaretto on an almond biscuit base.
R80