Menu
STARTERS
Six deep-water, grilled Atlantic oysters
with truffle infused cream, parmesan cheese, crispy sage leaves and a splash of M.C.C.
or
Grilled green asparagus, pear, chestnuts, Karoo-ash goats cheese and poached quail eggs
Served with a béarnaise sauce and an apple cider vinegar spritz. OR Seared, smoked ostrich fillet with roasted baby root vegetables and a raspberry and toasted pumpkin seed vinaigrette.
ENTREÈ
Stewed Cape seafood
in a lobster soup with aioli and garlic croutons.
or
Cream of wild forest fungi soup
with shaved truffle with a sherry fluffed cream.
MAIN COURSES FROM OUR WOOD FIRED OVEN
Rack of Calvinia lamb \ Pork belly \ Crispy whole free-range duck
Loin of kingklip
with a hazelnut and lemon thyme crust with lemon infused butter.Roast duck fat potatoes \ Cauliflower cheese \ Sautéed long stem greens
Apple sauce \ Cranberry jelly \ Mint sauce.
DESSERT
Malva pudding
with a Van Der Hum custard.Raspberry and pecan bread and butter pudding.
Pear and almond tart
with lemon curd.
