Asian style broth.
Chicken broth with corn, coriander and crispy onion, flavoured with star anise, cardamon and lemon.
R45

Crisp honey and ginger chicken wings
with a duo of sauces: jalapeño harissa chilli and oyster sauce and palm sugar, rice vinegar and soy sauce.
R70

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

Ox tongue.
Sliced ox tongue with whole grain mustard sauce.
R60

Pani puri with potato (V).
Crisp potato cups filled with smoked potato and charred sweet corn and avocado salsa and dressed with chilli, palm sugar and rice wine vinegar.
R60

Pani puri with prawns.
Crisp potato cups filled with charred sweet corn, coriander, prawn, red pepper, spring onion and avocado with rice wine vinegar dressing.
R70

Aubergine and tomato tagliatelle (V).
Grilled aubergine with roasted and sundried tomatoes, basil, garlic and spring onion served with local Romano cheese.
R135

Tagliatelle carbonara.
Tagliatelle with local free range eggs and crisp bacon topped with local Romano cheese.
R155

Chicken, sundried tomato and olive pasta.
Tagliatelle with fried chicken breast with sundried tomato, calamata olives, spring onion, lemon zest and garlic.
R165
Exclude the chicken for a vegetarian option.
R135

Hake and cheese basket.
Hake fillets in a creamy cheese, paprika, garlic and lemon sauce served in a puff pastry basket with smoked potato and garden peas.
R190

Chicken Schnitzel.
Chicken breast marinated in lemon and herbs, crumbed with panko breadcrumbs, deep fried and served on smoked lazy mashed potato with mature cheddar and Romano cheese sauce.
R165

Cape Malay lamb tomato bredie.
Lamb, slow cooked with tomato, pimento, cardamon and cinnamon served on parsley mashed potato.
R225

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 seasonal vegetables.
R230

Pork belly.
Low and slow roast pork belly with pan juices, honey, palm sugar and soy sauce served on herb creamed potato.
R240

Seafood platter.
Smoked paprika and garlic fried prawns on lemon, coriander and garlic rice, half shell mussels in creamy white wine sauce and herb crusted hake fillet with lemon caper tartar. Served with your choice of a peri peri or a lemon butter sauce.
R310

Ribeye steak with cauliflower sauce.
Grilled beef ribeye (250g) steak rubbed with paprika, cumin and oregano, served on a cauliflower and truffle oil sauce with lazy crushed smoked potato and caramelised baby onion.
R315

Mascarpone lemon slice.
Mascarpone cheese and lemon on coconut biscuit and topped with macerated balsamic berries.
R75

Apple pie with cherry ice cream.
Apple pie with raisins, pimento, nutmeg and ground almonds served with homemade cherry ice cream.
R70

Sticky toffee pudding
served with farm fresh cream.
R55

Double cream yoghurt panna cotta
with lavender lemon honey sauce.
R60

Pavlova and berries.
Pavlova topped with fresh berries, berry syrup and Chantilly cream.
R75

Lemon curd in a pie base
topped with crisp meringue.
R65