SET MENUS
SET MENU - STARTERS
Seared Tuna loin rolled with harrrisa and Italian parsley with an herb salad drizzled with a balsamic reduction 131
Marinated Boccoccini, sundries tomato and artichoke salad drizzled with extra virgin oil and balsamic vinegar. 93
Fresh salmon glazed with beetroot juice served with a lime and caper salsa* 142
Peppered strawberry and haloumi salad with a rocket salad napped lightly with a berry vinaigrette 103
Camembert and gooseberry in a phyllo pocket set with a wild mushroom ragout 95
Poached wild salmon, braised leeks, roasted beets, and a champagne Beurre blanc* 131
Marinated smoked chicken with a pink grapefruit coriander with micro greens* 102
Poached baby crayfish tail and sea scallops served with julienne of fennel and celery salad accompanied by a cracked pepper aioli and aniseed cocktail sauces 183
Ravioli filled with sundried tomatoes served with a tomato pesto cream topped with sautéed chives 92
Baby spinach salad topped with feta cheese, toasted almonds and sweet onions in a champagne orange dressing 92
Smoked salmon with a herb dill salad set with a pea and horseradish dressing* 131
Cured duck pastrami with crushed pepper served on an orange and vegetable salad 120
Herbed Cape goat cheese served with cucumber spaghetti and aubergine caviar 92
SET MENU - SOUP
Butternut and orange soup with a cumin crouton 70
Cream of wild mushroom 70
Spicy Gazpacho with a cilantro crouton 70
Roasted plum tomato with basil 70
Thai beef consommé with a julienne herb pancake 70
SET MENU - SORBET
Gin and tonic 35
Traditional lemon 32
Pink champagne 38
Grapefruit 32
SET MENU - MAIN COURSE
Oven roasted salmon with a pea puree on creamed leeks and set with a pomme William 194
Seared beef fillet filled with Brie and topped with a pear and coriander salsa accompanied with sautéed potatoes and pearl vegetables, and a rich port jus 189
Char-grilled chicken breast infused with rosemary and garlic napped with a tomato concasse served with spinach and gratin potatoes 152
Grilled line fish lightly seasoned and topped with poached olives and capers set with a potato and mustard seed mash with a warm fennel salad 162
Lamb and chicken roulade rolled into one and filled with fresh basil and feta served with seasonal, char grilled vegetables and châteaux potatoes 160
Grilled racks of lamb, with a dried cherry jus, set with a caramelised onion and polenta tart and char grilled vegetables. 200
Slow braised Shank shin in rosemary sauce, Chunky ratatouille and French potato gratin 184
Supreme of chicken filled with coriander and blue cheese served with a chive olive rice cake napped with a cilantro cream 155
Fillet of Prime beef with fresh herb and marrow crust, Porcini sauce, vegetable melange and a potato galette 174
Crispy Skinned Salmon on Roasted Eggplant Mash with Asparagus & Tomato Salsa 194
Medallions of Veal with Steamed Baby Leeks, Seeded Mustard Mash, Cherry Tomato Relish & Port Wine Sauce 205
Beef fillet set with a wild mushroom ragout with herb basted new potatoes 180
Prime Beef Fillet with Pear and Beetroot with a port jus with traditional vegetables 184
Char Grilled Chicken Fillet with smoked chicken pate grilled vegetables and a potato pear 157
Seared ostrich filled topped with a grapefruit and cilantro salsa set with creamed potatoes and seasonal vegetables 178
SET MENU DESSERTS
Classical Malva pudding with salted macadamia nut ice cream and aniseed compote of cape fruits 79
Koeksisters – hertzogies – miniature milk tarts - Trio of classical South African desserts set on a salad of naartjies, sweet peppers and lime 86
Blue berry and mascarpone pancakes on a citrus salad and finished with a black cherry syrup 94
Cappuccino mousse set with chocolate chip cookies and a mini fruit tartlet with a crème Anglaise 98
Strawberry mousse with brandy snap cones filled with a vanilla cream and drizzled with crème Anglaise and a sour berry compote 86
A nest of meringue filled with seasonal fruits, placed on to a raspberry coulis 81
Sticky toffee pudding with butterscotch sauce 81
Lemon and lime tart with mint quenelles, Florentines and burnt orange sauce 88
Pepper dew-cheese cake with a harlequinade of fruit sauces and fruit cocktail 89
Chocolate temptation, dark chocolate Swiss role, White vanilla mousse and Sacher cake with orange salad and crème Anglaise 98
Pistachio bavios with a strawberry and orange salad topped with cracked nuts 92
Pear mousse on shortbread cracker; Poached pear and raspberry coulis 86
Fine selection of cape cheeses set with a melon preserve, Fresh fruits and chocolate dipped strawberries 78
Vanilla Baked cheesecake topped with gooseberry custard, with fruit compote 85
COFFEE
Coffee and Mints / Coffee and Truffles (pp) 40
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