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

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

Creamy mussels.

West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R50

Empanadas.
Pastry cases filled with diced sweet peppers, red onion, chopped coriander charred corn and cheese. Served with smoked chilli and paprika sauce.
R45

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

Chef’s weekend choice.

Chicken Kiev
Breast of chicken stuffed with a fresh parsley and roasted garlic butter, crumbed, deep fried and served with creamed potato and a medley of vegetables.
R145

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

Chicken piccata alla limone.
Chicken breast dusted with seasoned cornflour, pan fried in olive oil, butter, garlic and lemon juice. Served over homemade tagliatelle with a sauce of pan juices, white wine and capers.
R145

Tagliatelle arrabbiata – three ways.

Vegetarian: A rich tomato, smoked chilli and fresh herb sauce tossed with homemade pasta and topped with a grating of local Romano cheese.
R80

Add to that sauce panfried chicken strips seasoned with lemon thyme.
R125

Or add sirloin seasoned with paprika and black pepper thinly sliced and panfried.
R180

Curried hake fillet.
Hake fillet (skin on) poached in coconut cream with our blend of curry spices and fresh curry leaves. Served on turmeric rice.
R135

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

Roast lamb.
Deboned shoulder and leg of lamb, stuffed with spinach, crumbled feta and seasoning. Rolled and roasted and served with a red wine jus, vegetables and roast potato.
R215

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

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

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 Amaretto and sultana cheesecake.
Baked cheesecake with sultanas soaked in Amaretto on an almond biscuit base.
R80