Dinner

Starters

2-course R275 | 3-course R360

SCOTCHED EGG

Mustard dressing, red onion, pork mince, free-range chicken egg, cabage, wasabi mayo

SOUP OF THE DAY

Served with toasted focaccia

PHYLLO WRAPPED BAKED BABY CAMEMBERT

Parma Ham, caramelized pears, salad leaves, pomegranate dressing, onions, thyme, honey

PRAWN BISQUE, OCTOPUS, KINGKLIP

Lentils, coriander emulsion, chorizo, crispy potato cubes

MILDLY SPICY VEGETABLE CURRY

Coconut cream, pulses, vegetables, miso roasted aubergine, fried tofu, sesami seeds

VENISON TARTAR

Crumbed poached egg, capers, gherkins, beetroot variation, grisinni, green beans

Mains

2-course R275 | 3-course R360

SLOW COOKED ROLLED LAMB SHOULDER

Curried broth with chick peas, coconut milk, red pepper, kale, paw-paw chutney

SKILPADJIE

Liver, baby onion, carrot puree, bacon, pickled mushrooms, pomme puree, fried onion rings, garlic emulsion, micros

VENISON LOIN

Jerusalem artichoke & aplle puree, quince, pak choi, sweet potato crisps, beetroot variation

LINE FISH OF THE DAY

Fennel risotto, sauce vierge, pesto-stuffed squid, blushed tomatoes

MILDLY SPICY VEGETABLE CURRY

Coconut cream, pulses, vegetables, miso roasted aubergine, fried tofu, sesami seeds

PORK BELLY

Dauphine dumpling, apple sauce, apple cubes, cabbage-pineapple salad, pickled daikon radish and soy reduction

160gr AGED BEEF FILLET

Bean puree, jus, fries, vegetables

Dessert

2-course R275 | 3-course R360

VANILLA CRÈME BRÛLÉE

Served with home made ice cream

DARK CHOCOLATE FONDANT

Amarula anglaise, 5-spice crumble, glazed oranges, Vanilla ice cream

LEMON & POPPY SEED SOUFFLE

Served with home made ice cream

COFFEE BRANDY CAKE

Caramel, butterscotch, cream topping, Vanilla ice cream

CHEESE PLATTER

Selection of local cheeses, preserves, honeycomb, date purée and grissini