Chef's weekend special

Prawn pani puri.

Pan fried prawn tails, potato, caramelised onion and turmeric in pani puri with mango chilli sauce.
R145

Baked Camembert with Garlic & Rosemary.
To Share.
A Camembert round, baked until soft and molten, infused with garlic, rosemary and a touch of honey. Served with warm homemade bread and pickles.
R135

Smoked Beetroot Salad (V).

Smoked beetroot, basil pesto and lettuce, topped with walnuts and crumbled feta dressed with olive oil.
R55

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

Chef's weekend special

Chicken Piccata.

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.
R155

Moussaka.
Greek style layers of aubergine and beef mince in a tomato sauce and topped with béchamel sauce and grated cheese. Served with rosemary roast potatoes.
R195

Filled Roasted Butternut (V).
Roasted butternut filled two ways: a mushroom and herb Arborio rice stuffing topped with Mozzarella and Romano cheese, and a second filling of kidney beans, sweet corn, garlic and baby marrow finished with Cheddar. Served with a splash of Napoli sauce.
R120

Oxtail.
Oxtail, marinated in red wine and seasoned with roasted garlic, lots of fresh herbs, carrots and onions, slow and low casseroled and served on parsley mashed potato.
R195

Chicken Supreme.

Pan grilled Chicken Supreme with a lemon, rosemary and creamy butter sauce. Served with green beans and mashed potato.
R145

Pork Stir Fry.
Medallions of pork fillet, pan fried in olive oil, with young green beans, red onion and soy and honey sauce served on Basmati rice.
R160

Spicy Mediterranean Tomato Tagliatelle.
Homemade tagliatelle tossed in a rich tomato sauce with garlic, chilli, olives, capers and anchovies for a bold, savoury depth of flavour.
R145

Coconut Chicken Curry.
Chicken breast cooked in coconut milk infused with a house blend of curry spices and fragrant curry leaves. Served with toasted Basmati rice, roti and sambals.
R155

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.
R240

Trout Veronique.

Pan fried trout fillet dusted with seasoned flour, with a creamy tarragon, white wine and grape sauce served with creamed parsley potato and seasonal vegetables.
R285

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

Chef's weekend special

Baked Apple Pie.

Slice of baked apple pie made with tart Granny Smith apples, gently spiced and served warm with homemade vanilla ice cream.
R55

Classic Tiramisu.
Classic Italian dessert of espresso-soaked sponge layered with mascarpone cream and finished with cocoa.
R55

Ginger Ice Cream and Mango Sorbet.
Homemade fresh root ginger ice cream paired with mango sorbet and garnished with fresh ginger in syrup and a salty coral tuile.
R55

Pecan Nut and Cherry Pie.
Slice of pecan nut and cherry pie with salted caramel ice cream.
R60