Select a starter (hot, cold or soup), main course and dessert.
Premium for 3 courses if the main course is marked (P).
Fresh garden leaves, with smoked chicken and sweet fig, cherry tomatoes and marinated mushrooms, dressed in a pink pepper vinaigrette
Salad of goats cheese, grilled pears and caramelized pecan nuts, served with a honey and balsamic dressing and ciabatta croûte
Springbok carpaccio served with olive oil, lemon, rocket, black pepper and parmesan shavings, on a small bouquet of garden herbs
Smoked salmon tartar served with red caviar and sour cream
Zucchini, red onion and pumpkin bake with red peppers mousseline
Salmon and prawn gratin on black mushroom with
coriander salsa verde and lime sauce
Stuffed baby calamari on Asian vegetable stir fry and
deep fried glass noodles
Asparagus and gruyere tart with tomato chutney
Creamy tomato soup with basil 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
Grilled fillet of line fish set on a sauté of spring onion, leeks and peppers, served with pommes duchess and a light garlic and herb butter
Ginger and lemongrass marinated, grilled tuna steak on
sautéed bok choi, basmati rice and Thai coconut sauce
Moroccan spiced chicken breast with dates and
coriander in a home made roti, served with sambals
Whole roasted, orange glazed duck set on red cabbage,
broccoli gratin and bread dumplings (P)
Grilled sirloin steak, set on roasted black mushroom and balsamic braised shallots with pommes dauphin and sauce béarnaise
Slow roasted lamb shank with gremolata on roast onion and
potato mash, green beans and cherry tomatoes (P)
Grilled polenta and vegetable stack with tomato and basil sauce
Chickpea, jalapeno and green bean curry wrapped in a roti
Mediterranean vegetable lasagna
Tempura of oyster mushrooms, presented on spinach risotto and
tomato cream sauce
Gratin of forest berries with vanilla pod ice cream
Individual fresh fruit pavlova
Summer berry bavaroise on a vanilla almond sponge,
white chocolate flakes and pistachio
Mango and granadilla parfait, served with
coconut crème anglaise and fresh sliced fruit
Cardamom and almond crème brûlée