Mother's Day menu

Gorgonzola and aubergine stack. A stack of deep fried aubergine drizzled with cream Gorgonzola sauce (V).

Smoked salmon and avocado terrine. Oak smoked salmon terrine served with a creamy sesame, honey and soy reduction.

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.
R45

Fungi Lombardy. Pan-fried mushrooms and Portuguese chorizo sausage served with a rich red wine reduction.
R55

Salads

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

R90

Griddled pear, pickled radish and goats’ cheese salad (V) with home-made pickled radishes set on fresh garden greens and drizzled with a creamy blue cheese and yoghurt dressing.
R70

Mains

Charred mustard crusted Kassler chops prepared with a wholegrain mustard and served with potato puree, red cabbage and apple jus.

R145

Creamy peppadew and mushroom linguine pasta crowned with fresh Romano shavings. (V)

Cape Malay style chicken and prawn curry served with fragrant Basmati rice and rustic garlic toasted flatbread.

Pan fried deep water Kingklip served with a creamy lemon butter sauce, fragrant Basmati rice and seasonal vegetables.
R155

Lazy aged prime beef fillet (300g) grilled medium rare, napped with a creamy garlic, chilli and cheese sauce and served with creamy potato puree and roasted seasonal vegetables.
R170

Herb crusted grass fed local lamb loin chops accompanied by roasted onion puree potato, minted pea paste and drizzled with a herb infused butter.
R150

Desserts

Baked New York style cheesecake with a mixed berry compote.

Decadent chocolate pudding. Baked moist dark chocolate pudding with a white chocolate and African cream crème Anglaise.

Crème brûlée. Goji and cranberry.