Select a hot or cold starter or soup, main course and dessert at a fixed, per person price.
Premium for 3 courses if the main course is marked (P)
Discount for 3 courses if the main course is marked (E)
Fresh tatsoi and curly endive in tomato and chilli dressing with toasted nuts, pan fried mushrooms, parmesan shavings and garlic croûtons
Crisp garden greens with sun dried tomatoes, feta cheese, thinly sliced smoked chicken and cherry tomatoes, marinated in a herb vinaigrette
Caprese salad with buffalo mozzarella, basil, aged balsamic and toasted ciabatta
Smoked Franschoek salmon trout on a confit of smoked cherry tomatoes and marinated asparagus spears
Home baked spinach and avocado quiche with jalapeños, red peppers and a small bouquet of garden leaves
Pot au feu of steamed mussels and grilled calamari served in puff pastry
Roasted black mushroom and smoked chicken, gratinated with mozzarella and sauce choron
Salmon and asparagus lasagna, served with a crème fraîche and pink caviar dressing
Creamy tomato soup with basil infused whipped cream
Clear consommé of beef with royale, celestine and chopped chives
Gazpacho andaluz – spanish chilled tomato and vegetable soup
Sweet & sour lentil soup with smoked chicken and toasted health bread
Pan fried fillet of line fish, served on asian vegetable stir-fry, sesame fried potato gnocchi with a mustard and shrimp sauce
(P) Seared norwegian salmon on creamy potato mash with roasted beetroot, green asparagus, served with a lime and chive velouté
(E) Oven roasted supreme of chicken, stuffed with spinach and ricotta on home made tagliatelle, roasted cherry tomatoes, grilled courgettes and rosemary jus
(P) Honey and orange glazed duck breast on macaire potatoes, gratinated chicorée and thyme reduction
Grilled sirloin steak, set on roasted black mushroom and balsamic braised shallots with pommes dauphin and sauce béarnaise
Slow braised lamb osso bucco, served on mushroom and herb risotto, pan fried fine beans and cherry tomatoes
Grilled bread dumpling served on caraway braised white cabbage and sauteed cherry tomatoes
Aubergine and ratatouille mille feuille, served with potato and pumpkin fritters and provençale sauce
Cape malay vegetable curry served in a soft flour tortilla
Tempura oyster mushrooms, presented on spinach risotto and tomato cream sauce
A selection of fruit sorbets, served in a tuille basket with fresh sliced fruit and raspberry coullis
Individual chocolate mousse cakes, served with orange sauce and toasted nuts
Mango and grenadilla parfait, served with coconut crème anglaise and fresh sliced fruit
White chocolate crème brûlée