Kiri cream cheese and caramelised pear tartlet drizzled with a sweet balsamic reduction (V).
R45

West Coast mussel pot. Half shell mussels prepared in a creamy white wine, roasted garlic and carrot sauce with a slight hint of sweet curry leaves.
R55

Aubergine and paprika chorizo sausage pan-fried in a home-made sweet chilli tomato sauce.  
R55

Spicy chicken livers. Pan-fried chicken livers served in a spicy Napoli sauce with a garlic and herb bruschetta.

Creamy sundried tomato, olive and feta risotto topped with local Romano cheese (V).

Traditional slow braised oxtail with buttered rehydrated maize kernels and seasonal vegetables.
R160

Roasted oriental pork belly. Oriental spice infused slow roasted pork belly served with a creamy potato puree and seasonal vegetables.
R160

Lightly seared marinated tuna steaks with a fragrant Basmati rice and seasonal vegetables.
R175

Chicken Korma. Grilled chicken fillets in a mild curry sauce served with Basmati rice and a traditional roti.

Murasaki Ika (East Coast calamari steak). Pan-fried calamari steak served with rustic potato chips and accompanied with a lemon or a garlic butter sauce.
R155

Spiced peach and date pudding with a honey crème Anglaise.
R50

Caramelised sago domes. Traditional sago pudding infused with a hint of African cream.
R45

Soft centered chocolate pudding served with a home-made creamy peppermint chocolate ice-cream.
R55

Crème brûlée.
R45

Pecan nut and cherry tart with cream.
R50