Homemade Gravadlax on buckwheat blinis with wholegrain honey mustard.

Woodland salad with honeyed parsnips, chestnuts, truffle, forest fungi and pomegranate seeds. Dressed with blueberry vinaigrette.

OR

Vichyssoise with a toasted sunflower seed and gorgonzola crumble.

Burnt whiskey butter - flamed lobster tails. Served with a green pea purée, crispy ginger strands a ‘beure blanc’ champagne sauce.

OR

Smoked ostrich with charred apricots, pumpkin seeds, and a red wine and honey drizzle.

Char – seared loin of Calvinia lamb with caramelised sweet potato, creamed spinach, young carrots and a sour fig red wine jus.

OR

Roast loin of kingklip topped seared scallops. Served with asparagus, wilted pak choi, lime, soya and a pink peppercorn butter sauce.

Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake. Served with a hazelnut praline and burnt orange rind ice cream.

OR

Honeybush and buchu sorbet.