Soup of the Day

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.

Goats Cheese Stack (V)

Honeyed goats cheese and beetroot stack accompanied by toasted pine nuts and a balsamic dressing.

Salmon Carpaccio

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

Calamari

Falklands calamari flashed fried and topped with a warm Cajun and tomato sauce.

Deviled Lamb Kidney

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

Slow cooked duck leg resting on an asian green salad finished with an orange salsa.

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

Prawn and Avocado Mousse

Prawn meat blended with an avocado puree, finished with a creamy tomato dressing.

Fresh Namibian oysters served on a bed of ice accompanied by fresh lemon and tabasco. (Subject to availability)

Range from R97.00 for a portion of 6

A beautiful selection of roasted vegetables resting on a mushroom duxelle, topped with goats feta wrapped in puff pastry, baked and served with a thyme infused cream sauce.

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

Fresh Fish of the Day

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

Fillet of Scottish Salmon

Fillet of Scottish salmon grilled to a medium-rare served with pomme-puree and topped with a clam and shrimp salsa.

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

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

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

A selection of fish and shellfish grilled and served with crisp vegetables and steamed rice.

Tandori Chicken

Tender chicken supreme marinated in yoghurt and tandori spices served with cucumber raita and fragrant basmati rice.

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

Veal Liver

Pan-fried veal liver resting on a bed of market fresh vegetables finished off with a warm apple and cranberry compote.

Venison of the day served with fried mielie pap wedges, morogo and a biltong and Pinotage sauce.

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

Two prime fillets of ostrich lightly spiced and grilled to medium rare, topped with a warm babotie salsa.

Prime peppered chargrilled fillet served with a horseradish demi-glace.

Ground venison meat layered with brinjal slices, slow baked and gratinated with parmigiano and finished 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 silky smooth dark chocolate torte resting on a crushed nut base and topped off with raspberry compote.

Raspberry and vanilla Bavarian cream, accompanied by a granadilla puree.

Ice creams & Sorbets

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

Traditional Crème Brûlée

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

Chocolate Pot

White chocolate pot served with orange and roasted almonds.

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.

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.