(R350 per person)

STARTERS

Soup of the Day A choice of either a delicious homemade farm style creamy chicken & mushroom soup or a leek & potato soup.

Fresh Oysters -Five fresh luderitz oysters topped with caviar.

Scottish Salmon– Seared escalope of Scottish salmon resting on a bed of shaved fennel salad, finished with a chive beurre blanc sauce.

Springbok Carpaccio - Splashed with extra virgin olive oil, deep fried capers and shavings of parmesan cheese

Mussels & Crispy Bread - Steamed Mussels with leeks, garlic and white wine, served with crispy garlic mayonnaise crouton mango dressing.

Bobotie Won-ton - A Vegetarian blend with Cape Malay spice and served with sweet tomato relish

Chef’s Salad (v) - A selection of Asian greens topped off with litchi, toasted pecan nuts and soft gorgonzola cheese.

 

MAIN COURSE

Eric’s Prawns – Whole queen prawns simmered in our version of sauce Naçionale, rounded off with a dash of Parmigiano.

Catch of the day - Baked Dorado served with chickpeas, courgettes & potato casserole.

Seafood Pancake- A delightful blend of fresh line fish, prawns and mussels simmered in a creamy champagne and dill sauce, resting in a savoury pancake and accompanied by a fresh garden salad.

Char-grilled beef fillet – Flame-grilled to Medium & served with layers of roasted capsicums, grilled brinjal and baby marrow served with roasted potatoes, basil pesto and balsamic jus

Venison Pie– Kudu Goulash slow braised in Champagne and lavender topped with Crisp puff pastry and served with garden vegetables and a wild mushroom sauce.

Glazed Duck a Browns classic - aromatic Crispy Duck on a creamy potato and pear bake with a Sambucca and wild berry jus

Penne Peperonata– Roasted Mediterranean Vegetable tossed off with baby plum tomatoes, Italian parsley and olive oil, finished with Parmesan shavings

 

DESSERT

Trio of Fruit Sorbets or Ice Creams - are served in a biscuit cups finished with a chocolate sauce or berries coulis. Three scoops in a portion. Ice Cream flavours are Chocolate, Vanilla & Neapolitan. Sorbet flavours are Lemon, Passion Fruit & Mixed Berry.

Crème Brûlée - Traditional vanilla crème brûlée topped with a burnt sugar crust.

Chocolate TorteA smooth dark chocolate torte resting on a crunchy nut base finished off with tangy wild berry compote.

Fresh Fruit Platter – Fruit Platter served with mixed berries and strawberry sauce.

Cake of the Day - An indulgent chocolate mousse cake.