(Please note that these are all sample menus)
The menu changes seasonally as per the Chef suggestions and the clientele’s requirements.

R300 set menu

Starters

blue cheese, mascarpone and caramelized onion tart, apple-walnut and celery salad

or

chilli salted squid with mint jelly, chilli syrup, miso mayonaisse and lime

main course

whole roasted sole, lemongrass-chilli marinade, steamed rice, sauce vierge, mandarin cream

or

goats cheese ravioli, pine nuts, spinach, butternut, olives, mushrooms, yellow pepper essence

or

Herb roasted free range beef sirloin, béarnaise, glazed vegetables, frite

Deserts

lime creme brulee, passionfruit sorbet

or

strawberry sundae, white chocolate mousse, plum wine jelly, strawberry puree, chantilly, vanilla

*menu subject to change due to seasonal availability of fresh produce

R350 set menu

Pre Starter

prawn toast with sweet and sour sauce

or

chilled sweet melon soup

starter

warm white and green asparagus, hazelnut cream, brown butter vinaigrette, gruyere shavings

or

raw and cured salmon with sweet ginger, spring onion dressing, tomato pulp, jalapeno, avo and coriander

or

double baked snoek and cauliflower souffle, dijon mustard-apricot emulsion

main course

goats cheese ravioli, pine nuts, spinach, butternut, olives, mushrooms, yellow pepper essence

or

pan roasted cob, black pepper and honey glazed prawns, spinach, pommes puree, soy-vermouth hollandaise

or

herb crusted lamb rack, spinach and feta parcel, smoked aubergine and sesame puree, lamb jus

deserts

apple tart tatin, apple panna cotta, vanilla calvados sorbet, pink lady apple crisps, sour cream sauce

or

valronha-kahlua parfait, compressed strawberries, orange sorbet

 R400

Pre Starter

two oysters, warm-thyme and garlic cold-ponzu tomato salsa

or

baby spinach salad with langoustine-truffle oil, leeks, crispy garlic, parmesan and lemon-soya dressing, dried miso

starters

chilli salted squid with mint jelly, chilli syrup, miso mayonaisse and lime

or

olive oil poached tomato salad with saffron, buffalo mozzarella, saffron-curry oil, pinenuts

or

Summer melon, watermelon and papaya salad, poppy seeds, mixed sprouts

Main course

grass-fed beef sirloin, béarnaise, asparagus, frite

or

Grilled tiger prawns, sauce vierge, rice pilaf, soy-vermouth butter

or

crispy pork belly, bok choy, shitake mushrooms, chilli-ginger caramel

deserts

almond biscuits, affogato, chocolate pokey sticks

or

banana crème brulee, citrus, pistachio biscuit, beurre noisette ice cream, peanut caramel, banana chips

or

local South African cheeses with preserves and biscuits

*menu subject to change due to seasonal availability of fresh produce