Chicken livers vol-au-vent.
Pan fried chicken livers in a creamy smoked chilli sauce served in a puff pastry shell.
R50

Smoked beetroot (V).
Smoked beetroot dressed with fresh basil, walnuts and crumbled feta.
R50

Pea and ham hock soup.
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.

Irish stew

Traditional hearty Irish comfort food.

Prepared with mutton, onions, leeks and carrots and simple salt and pepper seasoning. Served with a side of braised buttered cabbage.

R210

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

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

Fish pie.
Flaked hake fillet and prawns in a creamy white wine, fresh bay leaf, nutmeg and white pepper sauce topped with cheesy mashed potato.
R205

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

Beef shin curry.
Beef shin slow cooked in a blend of fresh and dried herbs and spices, aromatic curry leaves and the sweet flavours of tomato and coconut milk. Served on turmeric rice.
R225

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.
R165

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

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

Prime fillet of beef.

Fillet of beef (250g), pan fried to order, and served with either a cheese or a Café de Paris butter, chips and seasonal vegetables.
R335

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

Pecan nut and cherry pie
with homemade salted caramel ice cream.
R55

Chocolate and orange tart.
Biscuit and orange zest tart base filled with glossy dark and milk chocolate ganache, garnished with fresh orange segments and Chantilly cream.
R60

Baked blueberry cheesecake slice.
Baked cheesecake with fresh blueberries marinated in blackcurrant cassis on a ginger biscuit base.
R55