Starters

Seared Veal Carpaccio, with marinated wild mushrooms and truffle oil.

Calamari tubes filled with a prawn mousse and finished with a shellfish cream.

Main Course

Kudu shank resting on rice noodles topped with a five spice demi-glace.

Char-grilled beef fillet resting on a parsnip and thyme puree topped with a shitake demi-glace.

Cheese

A selection of local and international cheeses.

Dessert

White chocolate créme brulee topped with a black cherry and whiskey compote.