Chef's weekend special

Sriracha Prawn Tails.

Pan-fried prawn tails seasoned with smoked paprika, paired with potato and a vibrant coconut milk, lemon, coriander and sriracha dressing.
R135

Springbok Carpaccio.
Thinly sliced cured springbok loin with local Romano cheese shavings, wild rocket and a drizzle of balsamic vinegar.
R95

Creamy Mussels.
West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R65

French Onion Soup (V).
A rich broth of slowly caramelised onions, topped with croutons and melted Romano cheese.
R45

Chef's weekend special

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.
R175

Roasted Cauliflower Steak (V).
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.
R165

Chicken Cordon Bleu.
Chicken breast filled with ham and Emmental, coated with homemade mayonnaise and Dijon mustard, then crumbed in Panko and baked golden and crisp. Served on creamy mashed potato with a Dijon mustard and cheese sauce and seasonal vegetables.
R190

Lamb Shank Ragù.
Tender shank meat in a rich red wine sauce with carrots, celery, baby onions and green olives. Served over homemade tagliatelle, finished with shavings of Romano cheese.
R175

Moussaka.
Greek-style layers of aubergine and beef mince in a homemade tomato sauce, fragrant with rosemary, thyme and bay, topped with a rich homemade béchamel.
R170

Thai Mango Prawn Curry.

Six prawns simmered in a fragrant Thai curry of mango, ginger, garlic, soy and fish sauce, with red, yellow and green peppers. Served with steamed Basmati rice.
R290

Slow Roasted Pork Belly.
Pork belly slow-roasted with honey, rosemary, thyme, star anise and cinnamon, finished with a honey and chilli sauce. Served on creamy mashed potato with seasonal vegetables.
R240

Vegetable Stir Fry (V)
Seasonal vegetables tossed in a savoury soy and honey sauce, served on Basmati rice or noodles.
Add beef strips for a heartier option (+R50).
R110

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 chips.
R285

Roasted Stuffed Chicken.
Slices of rolled roasted deboned chicken stuffed with cranberries, bacon, lemon thyme, celery, garlic and smoked paprika. Served with rich chicken gravy, crisp roast potatoes and roasted seasonal vegetables.
R170

Trout Veronique.

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.
R295

Chef's weekend special

Cherry Pecan Nut Pie.

A slice of our homemade pastry filled with pecan pieces and glazed red cherries in a rich golden syrup, served warm with a scoop of our homemade salted caramel ice cream.
R60

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

Slice of Baked Coffee Cheesecake.
A smooth baked cheesecake made with local cream cheese and espresso, on a chocolate biscuit base, finished with a dark chocolate and espresso ganache.
R70

Papaya and Pomegranate Ice Cream.
A scoop each of our homemade papaya and pomegranate ice creams, finished with a salty coral tuile.
R55