Function Menu 1 R 350

Function Menu 1 R 350

Starters

Soup of the Day Delicious home –made farm style soup. Ask your waitron for details.

Venison Carpaccio Shavings of venison carpaccio topped with onion compote and a chive crème freche salad, finished with an almond dressing.

Duck and Black Cherry Spring roll A blend of duck and black cherries wrapped in spring roll pastry. Crispy fried served with an Asian slaw.

Smoked Salmon Terrine Freshly smoked salmon terrine with fresh lime, and light garden vegetable salad drizzled with remoulade dressing.

Chicken Livers A choice of creamy peri-peri or lemon and herb pan fried chicken livers served with crisp homemade bread.

Chef’s Salad Freshly picked garden greens finished with the chef’s choice of tasty bits and dressing.

Mains

Eric’s Prawns Whole Prawns simmered in our version of sauce Naçionale, rounded off with a dash of Parmigiano. Served with herbed rice and a stir fried vegetables.

Spatchcock Chicken Spatchcock chicken flamed grilled with lemon and herb or peri-peri sauce.

Catch of the Day A specially prepared catch of the day. Ask your waitron for details.

Braised Lamb Shank Lamb shank slowly braised for 5 hours in red wine, mirepoix and rosemary, with a mustard pomme-puree and finished off with vegetables.

African beef fillet 240g of beef fillet chargrilled topped with a creamy pepper sauce and served with potato wedges and vegetables

Roast Duck Oven roast duck breast and leg infused with a citrus marmalade sauce.

Greek Haloumi tart (V) A greek haloumi cheese and roasted butternut tart, served with onion marmalade and fresh leaf salad.

Eric’s Prawns Whole Prawns simmered in our version of sauce Naçionale, rounded off with a dash of Parmigiano. Served with herbed rice and vegetables.

Desserts

Ice Cream Vanilla ice cream with chocolate sauce OR Sorbets served with berry coulis. Three scoops in a portion.

Traditional Crème Brûlée A classic vanilla cream pudding , topped with a crispy caramel crust.

Chocolate Torte A rich dark chocolate torte, resting on crushed biscuit base and finished with a Berry compote.