Starters

  • Seared Basil oil-Marinated Drakensburg Beef with Daikon Salad and Meyer Lemon
  • Nicoise salad of Herb seared Tuna loin, Paprika seasoned Quail egg, toasted Brioche, Olive tapenade
  • Salmon tartare with Avocado and Caper puree, pickled Lime oil
  • Atlantic Crayfish with Butternut Squash soup, brown Butter and fried Ginger
  • Sea Scallops with Blended Chicken Liver Sauce, Braised Legumes and a red wine Vinaigrette
  • Wok-smoked Snoek with sweet and sour Fennel and Kumquat Sauce
  • Roasted Mediterranean vegetable terrine with Red Pepper velouté
  • Wild Mushroom and white Truffle Risotto with a Parmesan tuile
  • Crispy Duck breast salad with Mesclun greens, warm Goats cheese, and a Citrus and Walnut Vinaigrette
  • Tian of avocado, slow roasted Tomato and baked Aubergine with Tempura of Prawn & Calamari.  Spicy Japanese Mayonnaise and sweet Chilli sauce
  • Classic Cape Malay pickled fish, Bella tomato and shallot salsa  
  • Caramelized Baby Onion and Mushroom tart with Champagne Cream sauce
  • Salad of Endives filled with fresh marinated Raspberries, marsala poached pears, toasted blanched Almonds and Gorgonzola cheese
  • Warm Camembert with pea shoots, rich berry compote and a Melba crisp 
  • Salmon Roe-Potato Blini with Tobiko Wasabi Crème Fraiche and Osetra Caviar
  • Smoked Chicken and Fennel Terrine with Fennel Puree 

Dessert

  • Pear and rosemary Tarte Tatin, goats milk cream cheese ice cream
  • Caramelized Apple and Pecan Strudel with Ginger-Maple Syrup and a Madagascan Vanilla bean Ice cream
  • French Lemon Meringue Tart, Raspberry compote, pistachio crumble
  • Chocolate-Ginger Truffle Tart with Pear-caramel sauce 
  • Peach tart with Rooibos tea Crème Anglaise 
  • Cinnamon and Marsala whole baked Pears with Crème Fraîche
  • Baked Alaska of Pistachio ice cream, Apple and Mint Maple syrup 
  • Apricot, Nectarine and Plum Bruschetta, toasted walnuts, cream cheese dressing
  • Strawberry and Melon Crème Brulee Tartlet
  • Chocolate ganache filled choux puffs with custard and fresh black berries 

Mains

  • Cobb Roasted Lamb Loin with Olive Oil-Poached Artichokes with a Red Wine-Kalamata and Caper Jus
  • French green bean and White Anchovy-Larded Tuna Loin with a Roasted garlic and Carrot Purée, black olive meat stock reduction
  • Poached Beef tenderloin with Celeriac and Potato gnocchi, roasted root vegetables served in a clear beef broth
  • Wild Cape Salmon with Braised Egg Plant purée, Pancetta Bacon, Wilted greens and a red Wine Emulsion
  • Crispy Duck with Prosciutto-Wrapped-slow roasted Fennel Bulb and-Cherry Sauce
  • Roasted organic Hen with potato Pavė and a gingered Mustard sauternes sauce
  • Seafood  risotto, deep fried capers, green olives, pine nuts and slow roasted garlic
  • Morocco Lamb Tangine, dried figs, almonds, prunes, coriander and honeyed baby carrots served in a saffron cous cous 
  • Asian Fish and chips - Seared salmon or tuna steaks marinated with chilli, yuzu and teriyaki accompanied by potato julienne and Sichuan dusted deep fried onion rings
  • Springbok loin, vintage port, truffle and preserved fig jus, pan seared fois gras, crunchy sweet peas
  • Dried Fruit-Stuffed Pork Tenderloin with Cumin roasted new potatoes and a bacon sherry vinaigrette
  • Crispy skin Kabeljou with Steamed Green Asparagus Tips and Potato- Apple-Celery Puree 
  • Rack of lamb, Organic roasted tomato with a pine nut and herb crust, served with a caramelized onion and black olive tatin, finished with a rich thyme jus
  • Mediterranean style lasagne with marinated vegetables and buffalo Mozzarella served with a slow cooked pimento sauce 
  • Red Snapper with cumin and Lemon potatoes, prawn ratatouille and crispy capers
  • Five spice and molasses rubbed baby fowl Roasted and stuffed with courgette and fig served with a Purée of sweet potato and wok fried greens
  • Crispy Pork belly with Stir fried Tatsoi, Brussels leaves, Julienned Vegetables, toasted Hazelnuts and a Spicy Star Anise sauce
  • Ostrich Steak with Root Vegetable Pavé and a Parsnip Purée 
  • Slow Roasted Kinglip Fillet with a Macadamia Nut crust, Bok Choy and Spicy Lemongrass-coconut Emulsion