Menu 2022
STARTERS
Wild mushroom soup
with a woodland truffle foam creamWarm, Hout bay tuna salad
with hot and sour vermicelli noodles, Asian leaves, charred coconut and avocado. Dressed with lemongrass, plum and basil vinaigretteSeared scallops and asparagus
flambéed with burnt honey, ginger and bourbon butter. Served with green pea purée islands topped with poached quail eggs
MAIN COURSES
Seared Springbok loin
on a butternut, peppadew, macadamia and corn pot cake. Served with creamed nutmeg - infused spinach, crispy sweet potato straws, caramelise baby onions and a gooseberry and port wine jusMarinated duck breast
with pink peppercorns, vanilla and star anise seed. Served with a water chestnut, bean sprout and seaweed broth. Floated with fiery tofu, edamame, sesame and rice vinegar dumplingsCape “Bouillabaisse”
with prawns, baby squids and mussels in a velvety rich lobster, white wine, caper, olive and roasted red pepper and tomato broth. Topped with rouille croutons and aioli
DESSERT
Burnt fig, pear, blueberry and roasted pecan nut sago pudding
with a whiskey, maple syrup and butterscotch ice creamWarm orange and saffron cake
with dates, figs, pistachio nuts, cardamom, candied fennel seeds. Served with a citrus, scorched date and honey curdWarm dark chocolate and rum fondant pot
topped with a mandarin, lime and clove- spiked compote. Served with a coconut and roasted banana ice cream
Numerous vegans options available.
