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

Chef's Vegetarian Salad (V)
Freshly picked garden greens tossed with the chef's choice of vegetables and a tasty dressing.

Grilled Haloumi (V)
Served with Baby Green shoots., olives, peppers, Avocado mousse and a sweet chilli strawberry salsa.

Kudu Carpaccio & Water Fruit Timbale
A combination of spanspek and sweet melon topped with Kudu carpaccio and drizzled with a sweet balsamic.

Southern Marinated Calamari Steak
Tossed with Crisp Julienne of Vegetables set on a corn kernel pancake and assorted green leaves. Finished with a light Creole spice.

Smoked Salmon Terrine
Freshly smoked salmon terrine with fresh lime, and a light garden vegetable salad tossed with a light cider dressing.

Steamed Mussels
Lightly steamed mussels, simmered in a creamy wine light garlic broth.

Queen Prawns
Crusted with Chickpea flour, served with cucumber, assorted garden greens and spiced mango relish

Warm Wild Mushrooms (V)
Warm wild mushrooms, topped with baby spinach and goat’s milk cheese set in a crispy phyllo basket.

Ostrich Bobotie
Crispy-fried rich Ostrich blended with Cape Malay spices filling a wanton pastry and topped off with tomato salsa.

Baked Gorgonzola Cheese (V)
Honey baked Gorgonzola cheese and Cape gooseberries in Phyllo pastry. Served with sun-dried tomatoes and black olive tapenade.

Duck and Rabbit Spring roll
Served on a bed of Rocket Salad and finished with a drizzled of sweet and sour Indonesian sauce

Honey and Balsamic marinated Chicken Breast served on a bed of wild mushroom mash and topped with a sun-dried tomato and blue cheese cream sauce

Braised and slow-cooked in K.W.V. ‘Classic’ Merlot with middle eastern spices and tempered with a cucumber riata

Oven roast duck breast and duck leg smothered with a naval orange and Van der Hum, served with a Crispy Potato rosti.

Chargrilled Beef Fillet

Rolled in cracked pepper, coriander set on a garden vegetable and a potato cake served with a Laborie Shiraz jus.

A variety of venison pie of the day is served with vegetables and mash potato. Please check with your waitron for today’s special.

Browns Specialty. 350g whole prawns are simmered in our version of Sauce Naçionale, topped off with a dash of Parmigiano.

Fillet of fresh Scottish Salmon, grilled to medium rare. Served on pomme-purée and topped with cilantro-mint pesto and soya glace.

A specially prepared catch of the day served with a selection of mixed vegetables, basmati rice and chef's choice sauce.

Browns' Seafood Platter

A selection of fresh fish, calamari tubes, mussels, prawns and shellfish, all grilled. Served with crisp vegetables and steamed rice. Accompanied with lemon butter and peri-peri sauce.

A selection of fresh fish, calamari tubes, mussels, prawns and shellfish, all grilled. Served with crisp vegetables and steamed rice. Accompanied with lemon butter and peri-peri sauce.

Falkland Calamari

Tender Falkland’s calamari, flash grilled and served with your choice of lemon butter, black bean, Cajun or Sweet Chilli sauce

Prime fillets of ostrich grilled to medium rare served with De Waal Pinotage jus and accompanied by crushed spring onion baby potatoes

Braised Oxtail with red wine, rosemary and aromatic vegetables served with creamy mash potato.

Grilled, marinated whole baby chicken in lemon and garlic, served with Basmati rice & seasonal vegetables accompanied by peri-peri & lemon butter sauces

A 250g rump steak served with seasonal vegetables, hand cut fries and wild mushroom sauce

Served with vine cherry tomatoes and calamata olives

A rich risotto tossed with sunflower & pumpkin seeds, sun-dried tomato and feta cheese. Finished off with dash of truffle oil.

Warm tartlet of Camembert cheese, black cherries, olive and onion served with a seasonal side salad.

A rich dark chocolate torte, resting on crushed pecan nuts and finished with a forest berry compote.

A selection of traditional ice creams OR sorbets. Served in a biscuit cups finished with a chocolate sauce or berries coulis. Three scoops in a portion.

Traditional Crème Brûlée

A classic vanilla cream pudding topped with a crispy caramel crust

White Chocolate and Strawberry Cheesecake

A combination of cream cheese and white chocolate drenched with sweetened fresh strawberries

Chocolate Bread and Butter Pudding

Traditional English bread and butter pudding flavoured with dark chocolate and served with a vanilla Amarula custard sauce

Crisp, delicate chocolate layered with a rich white chocolate pistachio cream filling.

An indulgent dessert special of the day.

Served warm with a scoop of vanilla ice-cream

Marinated fresh apple, sultana and pear flavoured with cinnamon and topped with a hazelnut crumble

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.