MENU

 

STARTERS

Seared Kudu Carpaccio,R59
Drizzled with mustard dressing,parmesan shaving,tomato concassé

Twice  baked Goats Cheese Soufflé,R56
with a homemade tomato chutney.

Duck Liver Pate with homemade toasted brioche,R49
Served with onion marmalade

Steamed Fresh Mussels,R59
With lemongrass, garlic and white wine sauce

Tempura Prawns with a chillie mayonnaise,R59

Velvety Ginger and Butternut Soup,Croutons,R44

 

MAINS

Pan Fried Blesbok R129
Rolled in mixed peppercorns with juniper berry sauce,served with potato croquettes

Moules Marinieres ,R129
1 kg of Saldahna mussels in white wine and herbs,served with Belgian fries and mussel sauce

Duck a l`orange,R109
Slow cooked free range duck leg in an orange zest sauce
Served on basmati rice flavoured with toasted walnuts and steamed julienne vegetables

Large West Coast Sole (Sole Meuniere)  R129
Whole panfried sole with sauce of foamed butter,lemon and parsley sauce
Served with either potato croquettes or Belgian fries
      
Gratinated vegetable Lasagne  R98
Sautéed mushrooms, sundried tomatoes and Artichoke
hearts with a white wine cheese sauce

Vol au Vent ,R109
Elgin Free Range Chicken,brown mushrooms in a light citrus béchamel sauce,served in a homemade puff pastry

Fillet au poivre  R129
Brandy & pepper creme fraiche sauce  and Belgian fries

Fillet  Bearnaise  R139
 Hollandaise sauce with French tarragon and Belgian fries

Aged sirloin,flame grilled with beurre `café de paris`,R119
Served with a French herb butter (20 ingredients) and Belgian fries

Slow Braised Lamb Shank with rosemary jus,R119
Served with mashed potatos and julienne of vegetables

 

DESSERTS 

Daily made apple tarte tatin  R48
With a home made Puff pastry

Dark Belgian Chocolate  Mousse  R49
Served in tuille basket

Crème brûlée with vanilla pods  R49

Café Glace  R44
Hand whisked ice cream infused with cold espresso

Coupe Sabayon  R54
 Ice Cream with a homemade champagne sabayon sauce