Chef’s weekend choice.

Greek dolmades.
Vine leaves gently rolled around a savoury spiced mince and rice filling, served with creamy tzatziki and a wedge of fresh lemon.
R55

Mushroom Arancini with Napoli Sauce (V).
Delicately crisp risotto spheres filled with a rich blend of mushrooms, Mozzarella and Romano cheese, complemented by a Napoli reduction and stir fried vegetables.
R60

Butterflied stuffed pepper.
Half a red bell pepper filled with a savoury blend of onion, garlic, Italian herbs, tomato, rice and pork sausage, finished with a golden topping of mozzarella and cheddar cheese.
R50

Prawn pani puri.
Pan fried prawn tails, potato, caramelised onion and turmeric in pani puri with mango chilli sauce.
R125

Creamy mussels.
West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R60

Chef’s weekend choice.

Chicken fricassée.
Braised chicken pieces in a white wine and mushroom cream sauce, inspired by the traditional French fricassée.
R145

Mushroom and herb pasta (V).
White mushrooms gently sautéed with onion, leek and fresh garlic in a white wine, cream, rosemary and thyme sauce. Served with homemade tagliatelle and topped with flakes of local Romano cheese.
R140

Durban-style mutton curry.
A classic Durban curry made with tender mutton and a fragrant blend of traditional spices, simmered for depth and warmth. Served with Basmati rice, roti and sambals.
R165

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

Pork, green bean and oyster sauce stir fry.
Medallions of pork fillet, pan fried in olive oil, with young green beans, red onion and oyster sauce served on Basmati rice.
R160

Thai mango prawn curry.
Prawns simmered in a fragrant Thai curry of mango purée, peppers, fresh chilli, fish and oyster sauce, served with steamed Basmati rice.
R235

Butterflied, panfried prawns.
Six prawns (in the shell), butterflied, seasoned and panfried in butter and olive oil. Served on Basmati rice with pan juices and creamed roast garlic, lemon and butter sauce.
R225

Hake and West Coast mussels.
Pan fried hake fillet with herb crumbed topping and West Coast mussels in creamy white wine and parsley sauce. Served with potato wedges.
R190

Pork belly.
Low and slow roasted pork belly with honey and soy sauce on creamed potato.
R195

Chef’s weekend choice.

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

Slice of baked vanilla cheesecake
with a raspberry compote topping.
R55

Berry pavlova.
A light meringue base topped with Chantilly cream, blackberry compote and delicate meringue shards, finished with kiwi fruit, raspberries and blueberries.
R55

Pecan nut and cherry pie.
Slice of pecan nut and cherry pie with salted caramel ice cream.
R55