Mother's Day menu

Starters

Chef's Weekend Special

Springbok Carpaccio — R95

Thinly sliced cured springbok loin with pickled mushrooms, local Romano cheese shavings, wild rocket and a drizzle of balsamic vinegar. Proudly South African.

Chicken Livers Vol-au-Vent — R60

Pan fried chicken livers in a creamy smoked chilli sauce served in a puff pastry shell.

Roasted Butternut, Feta & Macadamia (V) — R55

Caramelised butternut roasted with a touch of honey and spice, topped with crumbled feta and toasted macadamia nuts, served warm with homemade ciabatta.

Creamy Mussels — R65

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

Mains

Chef's Weekend Special

Slow-Braised Lamb Shank — R265

Lamb shank slow-braised in red wine with rosemary, roasted garlic, root vegetables and herbs from our garden, served on creamy mashed potato.

Roast Porchetta — R165

Slow-roasted pork belly rolled with garlic, fennel and fresh herbs, sliced and served with crispy roast potatoes, seasonal vegetables and pan juices.

Prime Fillet of Beef — R295

Fillet of beef (200g), pan fried to order, served with either a Café de Paris butter or a creamy green peppercorn sauce, chips and seasonal vegetables.

Roasted Cauliflower Steak (V) — R145

A whole roasted cauliflower steak on a Spanish romesco sauce of roasted red peppers, smoked paprika and almonds, finished with charred onion, pomegranate seeds and toasted flaked almonds.

Trout Veronique — R295

Pan fried trout fillet dusted with seasoned flour, with a creamy parsley, white wine and grape sauce, accompanied by a twirl of creamed homemade tagliatelle and seasonal vegetables.

Chicken Piccata — R155

Chicken breast dusted with seasoned cornflour, pan fried in olive oil, butter, garlic and lemon juice. Served over homemade tagliatelle with a sauce of pan juices, white wine and capers.

Desserts

Chef's Weekend Special

White Chocolate and Passion Fruit Panna Cotta — R55

Silky white chocolate panna cotta with a sharp passion fruit syrup, finished with fresh passion fruit pulp.

Papaya Pavlova — R45

A crisp meringue shell topped with whipped cream and fresh ripe papaya, finished with a hint of lime, mint and a passion fruit drizzle.

Slice of Basque-style Cheesecake — R75

Rich, creamy baked cheesecake served with a blueberry sauce.

Chocolate and Orange Tart — R55

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