| To Start | |
| Soup of the day | R35
|
| Seared scallops with pea puree and bacon | R45
|
| Crumbed brie cheese with salad and a berry dressing | R45
|
| Salad of farm-dried bresola with pinenuts, dried tomatoes and parmesan crisps | R55
|
| Fresh tomato and mozzarella wrapped in crispy filo pastry | R45
|
| To Follow | |
| Fresh linefish Nicoise | R85
|
| (freshly caught linefish served on a nicoise salad) | |
| Fillet of sole | R100
|
| (lightly grilled with shrimp butter) | |
| Roast tiger prawns | R120
|
| (served with lemon butter sauce, steamed rice and roasted plum tomatoes) | |
| Chicken breast | R65
|
| (stuffed with mushroom and pecan farci with a white wine creme) | |
| Rib-eye steak | R85
|
| (grilled and served with a salsa verde butter) | |
| Ostrich fillet | R95
|
| (with a wholegrain mustard crust and served and an orange brandy sauce) | |
| Char-grilled aubergine slices | R55
|
| (layered with goats cheese, polenta and spring vegetables, with a spiced tomato concasse) | |
| To Finish | |
| Chocolate and almond torte with creme fraiche | R35
|
| Iced lemon curd and raspberry neopolitan | R35
|
| Pan-fried pear with honey and walnuts | R35
|
| Banana and grenadilla 'Eton mess' | R35
|
| Vanilla ice-cream with hot espresso shot | R30
|
| Garden Route cheeseboard, with crackers and preserves | R40
|