Starters
- Chef’s Soup of the Day - R38
- Sesame Tempura Prawns - R58
Asian noodles, julienne vegetables, red curry & coconut sauce.
- Roasted Tomato Tart - R48
Basil pesto, buffalo mozzarella, rocket salad,
balsamic reduction & parmesan shavings.
- Crab & Mango Salad - R50
Bisque ice cream.
- Twice-Baked Salmon & Chive Soufflé - R50
Asparagus & black caviar.
- Assiette of Quail - R68
Pistachio-crusted pan-seared quail breast
with artichoke & sweet potato rosti,
Ballontine of quail & foie gras,
Warm salad of confit quail & portebellini
mushrooms.
- Salad of Sesame-Crumbed Camembert - R45
Baby beetroot, confit citrus, garden greens,
finished with beetroot reduction
.
In the interest of other diners, please refrain from using cell phones in the dining room.
Main Courses
- Chef’s Line Fish - SQ
Please enquire about our line fish of the evening.
- Assiette of Line Fish - R125
Paupiettes of sole & scallop,
Pan-seared Norwegian salmon, vanilla & lime
pomme puree, strawberry salsa,
Glazed kingklip with lime leaf beurre blanc.
- Roasted Breast & Confit of Duck - R95
Pomme Dauphinoise, baby spinach, sauce
soubise & blackberry jus.
- Breast of Chicken - R80
Portebellini mushroom risotto, roasted butternut & baby spinach, finished with a parmesan & Chardonnay velouté.
- Pan-Grilled Fillet of Beef - R105
Slow-braised oxtail, truffled lentils, garlic
pomme cigar, Chasseur sauce.
- Loin of Springbok - R115
Wrapped in bacon & served with butternut
fondant, tenderstem broccoli, caramelized red
cabbage, Port & chocolate Jus.
- Roasted Rump of lamb Niçoise - R95
Black olive new potatoes, fine beans, confit
tomatoes, lemon & caper gremalata.
- Basil Tortellini - R65
Ratatouille with fresh tomato & basil sauce.
Desserts
- Assiette of Crème Bruleé - R45
Chocolate & orange, vanilla pod, tonka bean.
- Lime & Mango Salad - R45
Lime mouse, fresh mango & lime salad, mango
sorbet.
- Mille Feuille of Strawberries - R48
Vanilla pod shortbread layered with Earl Grey,
Glazed strawberries & lavender cream, served
with mixed berry ice cream & lemon syrup.
- “Banana Split” - R50
Hot chocolate fondant, banana parfait, toasted almond praline wafer & vanilla sabayon.
- Assiette of Home-Made Ice Creams
or Sorbet - R35
- Swissland Goat’s Cheesecake - R45
Caramelized walnut & ginger bread crust, Port-poached pears.
- A Selection of Local Cheeses - R48
Walnut & raisin bread, red grape preserve.
Wine of the Month
Santa Alicia Reserva Sauvignon Blanc 2007, Chile - R170
This wine displays intense aromas of grapefruit, melon and gooseberry.
On the palate the wine is crisp and refreshing displaying extraordinary
balance. Low yield vineyards result in intensely flavoured grapes leading
to citrus flavours from tropical fruits such as pineapple and kiwi.
|
