Christmas menu

Starters

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

Ox Tongue.
Pickled ox tongue served with homemade piccalilli.
R75

Smoked Trout.
Potato rösti topped with smoked trout and lemon infused Hollandaise sauce.
R125

Mains 

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.

Gammon.
Gammon studded with cloves and glacé cherries and poached in cider. Served with a Cumberland sauce, crispy roast potato and seasonal vegetables. 

West Coast sole.
West Coast sole lightly dusted in seasoned flour, panfried and served with a simple beurre blanc sauce, mashed potato and minted peas.

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.

Prime fillet of beef.
Fillet of beef (300g), panfried to order, and served with either a green peppercorn or a cheese sauce, chips and seasonal vegetables.
R235

Desserts 

Thyme Out pavlova.
Pavlova topped Chantilly cream, served with litchis, lime, ruby grapefruit and a syrup made from the fruit juices and Triple Sec liqueur.

Poached pear.
Pear poached in wine and served with spicy glüwhein sorbet.

Figgy Christmas pudding.
A steamed pudding of Turkish figs with homemade custard.
R90

Creamy homemade ice cream.
Scoops of creamy homemade ice cream.
Vanilla or Rum & Raisin.