Lunch menu

Sit-down lunch is served from 11h30 until 14h30.

Bookings: Phone or WhatsApp 0639455816
or email:


Cured Italian salami and brinjal stack drizzled with a roasted tomato and bell pepper compote.

Gorgonzola snails au gratin. Snails in a rich Gorgonzola sauce and crowned with Mozzarella au gratin served with herbed bruschetta.

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

Deep fried charcoal Kuro prawns served with a home-made sweet green chilli and plum jam.

Rocket and sage marinated chick-pea pot, crowned with crumbled feta (V).

Spicy chicken livers. Pan-fried chicken livers served in a spicy Napoli sauce with a garlic and herb bruschetta.
R60 / R80


Roasted chicken and raspberry salad. Oven roasted lemon thyme infused chicken fillet and fresh raspberry salad napped with a minted feta compote.

Marinated calamari salad. Falkland calamari rings marinated with rosemary, garlic and chilli nestled on a garden green salad, mixed peppers, cucumbers and cocktail tomatoes.

Caramelised fig and goats’ cheese salad (V). Fresh garden figs caramelised in a Maple syrup reduction and a fresh herb crusted goats’ cheese served on fresh lettuce greens, mixed peppers, cucumbers, cocktail tomatoes and our own signature dressing. Contains nuts.


Roasted butternut and sweet potato cannelloni (V). Slow roasted butternut and sweet potato infused with our own garden-fresh herbs and stuffed in cannelloni tubes and smothered with a creamy Napoli sauce and crusted with mature white cheddar cheese.

Duo of kingklip and prawn. Grilled kingklip crowned with two tiger prawns served with Basmati rice and your choice of either garlic or lemon butter sauce.

Zesty citrus and herb chicken fillets. Marinated chicken fillets charbroiled and set on julienne vegetables and savoury potato rösti crowned with a piquant cucumber raita.

Plate size Rainbow Trout. Pan-friend deboned Rainbow trout stuffed with braised baby spinach, red onion and prickly pear ragout nestled on a bed of Basmati rice and served with a caper Béarnaise sauce.

South African sirloin steak. Aged sirloin steak, charr-broiled and served with spicy chakalaka ragout and baked jacket potatoes.

Madras beef curry. Marinated beef sirloin prepared in a spicy Madras curry reduction served with long grain white rice and rustic naan bread.

Herb crusted grass fed local lamb loin chops accompanied by roasted onion puree potato, minted pea paste and drizzled with a herb infused butter.


Cheesecake slice. Ask for the style of the day.


White chocolate and roasted coconut flake pudding served warm with a lime and vanilla crème Anglaise.


Mocha infused Panna Cotta served with a chocolate coffee sauce.

Chocolate ganache torte with cinnamon.


Crème brûlée.


Light meals

Served with a side of rustic cut chips.

Lamb hero roll. Thinly sliced roast leg of lamb topped with a minted garlic mayonnaise and pickled red onion. Served in a locally baked hero roll.


Roasted bell pepper and tarragon mayo hero roll. A locally baked hero roll with roasted red and yellow bell peppers nestled on fresh garden greens and drizzled with a creamy tarragon mayonnaise. (V)

Sirloin steak roll. Marinated sirloin steaks served with either a smoky BBQ or a spicy Prego sauce and pan-fried onions.

Firecracker squid burger. Spicy battered squid burger with a caper and peppadew mayo.

Cheese and bacon burger, a succulent beef burger topped with caramelised onions, bacon and cheese with rustic cut chips.


Vegetarian burger topped with roasted pepper salsa and grilled cheese with rustic cut chips on the side (V).

Menu items are subject to availability. Menu and prices are subject to change without notice. (v) indicates a vegetarian option.