Chicken livers vol-au-vent.
Pan fried chicken livers in a creamy smoked chilli sauce served in a puff pastry shell.
R60

Warm vichyssoise (V).
A winter favourite, potato and leek soup.
R55

French onion soup
topped with herb croutons and Romano cheese.
R50

Snails in a blue cheese sauce.
Snails prepared in a creamy sauce of white wine, Romano and blue cheese, garlic and herbs and spooned over a puff pastry shell.
R135

Sriracha prawn tails.
Pan fried smoked paprika prawn tails, set in smoked potato and coriander mash served with a coconut, Sriracha, lemon and coriander sauce.
R85

Chef’s weekend choice.

Beef Curry. 

Beef, butternut and garden pea curry flavoured with a house blend of spices and coconut milk. Served with Basmati rice, roti and sambals.
R225

Chicken and coconut curry.
Chicken breast cooked in coconut milk infused with a house blend of curry spices and fragrant curry leaves. Served with toasted coconut Basmati rice, roti and sambals.
R145

Trout Veronique.
Trout fillets, dusted with seasoned flour, pan fried and served with a creamy tarragon, white wine and grape sauce, creamed parsley potato and vegetables.
R235

Tagliatelle carbonara.
Homemade pasta, tossed in a pan with rendered bacon, free range eggs and local Romano cheese.
R160

Beef schnitzel.
Beef sirloin crumbed with Panko bread-crumbs, deep fried and served with vegetables on mashed potato with a cheddar and Romano cheese sauce.
R185

Asian style pork and prawns.
Prawns and pork belly prepared in an Asian style with noodles, stir fry vegetables and soya and sweet chilli sauces.
R220

Thai mango and prawn curry.
Thai style curry with mango puree, prawns, fish sauce. oyster sauce, peppers and fresh chilli served with rice.
R225

Chicken piccata alla limone.
Chicken breast slightly beaten, dusted with seasoned cornflour pan fried in olive oil, butter, garlic and lemon juice. Served on homemade tagliatelle with a sauce of pan juices, splash of white wine and capers.

R145

Roasted chicken.
Roasted deboned chicken stuffed with cranberries, bacon, lemon thyme, celery, garlic and smoked paprika and served with a rich chicken gravy, roast potato and seasonal vegetables.
R170

Arancini (V).
Creamy arborio rice and Panko crumbs formed into balls around a rich Mozzarella, Romano and mixed mushroom centre, deep fried to a crisp and served with Napoli sauce and vegetables.
R155

Tagliatelle alla Puttanesca.
Fresh and dried chilli, garlic, capers, anchovies and black olives in a tomato-based sauce served over homemade tagliatelle.
R135

Poached pear and blue cheese ice cream.
Glühwein poached pear with a homemade blue cheese ice cream.
R55

Mascarpone lemon slice.
Mascarpone cheese and lemon on coconut biscuit and topped with fresh berries.
R60

Pecan nut and cherry pie.
A sweet confection of pecan nuts, glacé cherries and golden syrup served with homemade salted caramel ice cream.
R55

Chocolate and orange tart.
Biscuit and orange zest tart base filled with dark and milk chocolate ganache, garnished with fresh orange segments and Chantilly cream.
R55

Baked coffee cheesecake slice
on a chocolate Oreo base and drizzled with an espresso and chocolate ganache.
R55