Soup of the Day

A choice of two homemade soups - prepared fresh daily.

Fresh garden greens topped with the chef's choice of tasty bits, finished with a suitable dressing.

Goats Cheese Timbale (V)

Herbed goats chevron and fresh beetroot accompanied by a calamata black olive tapenade topped with a crisp crostini.

Springbok Carpaccio

Thin slices of lightly smoked springbok served with slivers of Natal green melon and a rooibos dressing.

Cajun Calamari Steak

Calamari steak rubbed in Cajun spices pan seared and topped off with a tropical mango and coriander salsa.

Deviled Lamb Kidney

Sautéed lamb kidney simmered in a sauce of English mustard, fresh cream and brandy, served on melba toast.

Sliced field mushrooms simmered in a sauce of port and gorgonzola cheese on a crouton and finished with a drizzle of basil pesto.

Handcrafted Springbok sausage, topped witha red onion relish and accompanied by chakalaka.
(chakalaka is a lighly spiced tomato and bell pepper stew)

Steamed Mussels

Fresh mussels simmered in a creamy white wine, fennel and mild garlic sauce.

Shavings of smoked salmon wrapped around an avocado puree and topped off witha beetroot and parmesan pesto.

A puff pastry parcel filled with fresh beetroot, goats cheese and French shallots baked and served on red pepper puree.

Crisp pastry filled with creamed leek and vintage cheddar cheese served with Asian greens and a smooth tomato coulis.

Fresh Fish of the Day

A seafood special prepared fresh daily.

Fillet of Scottish Salmon

Fillet of Scottish salmon grilled to a medium-rare served with pomme-puree and topped with a creamy shrimp and dill veloute.

Fresh deshelled prawns mixed with calamari and mussels cooked in coconut milk and classic rajah spices served with assorted sambals.

A Browns speciality. 350g whole prawns simmered in our version of Sauce Naçionale, rounded off with a dash of Parmigiano .

Tender Falklands Calamari flash fried and tossed in a sweet chilli and orange glaze and accompanied by fragrant basmati rice.

A selection of fresh fish and shellfish grilled and served with crisp vegetables and steamed rice. Accompanied by lemon butter and peri-peri sauce.

North African Chicken

Tender chicken supreme marinated in yoghurt, orange and cinnamon slow roasted and topped with dukkah spice and accompanied by fluffy cous cous.

Half a free range duck slow roasted resting on creamed potato and toped off with a caramelized orange glaze.

Lamb Liver

Pan-fried lamb liver served on a bed of wholegrain mustard mash and finished with a sweet onion and Shiraz wine demi-glace.

Venison of the day served with fried mielie pap wedges and morogo. Finished off with a bilton and Pinotage wine sauce.

Lamb shank slow braised in Pinotage, lavender and thyme accompanied by fresh market vegetables and pomme puree.

Two prime fillets of ostrich grilled to a medium-rare and coated with a Sherry and French tarragon glaze.

Prime beef fillet char grilled and served with a vintage Port jus and crumbled Italian gorgonzola cheese.

Ground lean venison meat layered between sheets of fresh pasta, gratinated and topped with biltong shavings.

= The South African Sustainable Seafood Initiative for Marine Conservation.
R5 from these meals will be donated to the Endangered Wildlife Trust.

A Belgian dark chocolate torte restying on crushed pecan nuts and finished with a forest berry compote.

A chilled white chocolate and hazelnut parfait served with a Amarula crème anglaise.

Ice creams & Sorbets

A selection of traditional ice creams sorbets.

Traditional Crème Brûlée

A classic vanilla cream pudding topped with a crisp caramel crust.

Apple Crepes

Cinnamon apples wrapped in a sweet crepe resting under homemade vanilla ice cream.

A unique South African dessert. A rich and sticky Malva pudding served with fresh cream and a 'Klipdrift' Gold brandy syrup.

An indulgent dessert special of the day.

Fromage
Please visit our fromagerie where you can choose from a selection of local and imported cheese to satisfy the most discerning palate.
Cheese platters are charged for on a “Salon Quantite” basis i.e. per weight and cost of the individual cheese. Prices per platter range from R85.00 to R120.00 per person.

A choice of two soups, prepared fresh daily.

Fresh garden greens topped with the chef’s choice of tasty bits, finished with a suitable dressing.

Thin shavings of springbok accompanied by a beetroot and parmesan pesto.

Falklands calamari flashed fried and tossed in an oriental black bean and spring onion sauce.

Sautèed lamb kidney simmered in a sauce of mustard, cream and brandy, served on a crisp crostini.

Lightly smoked Scottish salmon topped with summer greens and finished with a saffron, caviar and caper dressing.

Potato, spring onion and sweetcorn topped with a warm tomato compote and finished with crisp greens.

Fresh line fish, grilled and served with seasonal vegetables, accompanied by the chef's sauce of the day .

Calamari and Prawns

Falklands calamari tubes and prawns, pan fried and finished in a dill and mustard cream sauce.

Half a free range duck slow roasted and topped off with a caramelized orange glaze.

Lamb Shank slow braised in Shiraz and redcurrent, accompanied by pomme-puree.

Prime peppered chargrilled fillet with a horseradish demi-glace.

Ask your waitron for today’s selection of fresh ice creams or sorbets.

A silky smooth dark chocolate torte resting on a crushed nut base and topped off with a raspberry compote.

A vanilla burnt cream pudding topped with a crisp caramel crust.

Short crust pastry case filled with a forest berry compote, finished with homemade rum and raisin ice cream.

An indulgent dessert special of the day.