Valentine's Dinner14th February 19h00 | Serving 20h00

Valentine's Menu 2023

  • AMUSE BOUCHE
    A pair of chilled oysters with salmon caviar and raspberry infused vodka jelly beads.
  • STARTERS
    Woodland salad with honeyed - glazed young root vegetable, chestnuts, forest fungi bramble berries and pomegranate seeds. Dressed with crispy sage leaf and raspberry vinaigrette.

    OR

    Steamed green asparagus spears with walnuts, charred pear and a white wine and pink grape fruit butter sauce.
  • ENTREЀS
    Chilled ‘Vichyssoise’ soup with a gorgonzola and sunflower seed crumble.

    OR

    Tuna carpaccio with lemon juice, extra virgin olive oil, pink peppercorns and baby leaves.
  • MAIN COURSES
    Burnt whiskey butter - flamed lobster tail with scallops. Served with a green pea purée, crispy ginger strands a ‘beure blanc’ champagne sauce.

    OR

    Pan seared loin of Calvina lamb with roasted young carrots, creamed porcini mushrooms, charred Cape figs, crispy leak leaves, pumpkin seeds and a gooseberry and port wine jus.
  • DESSERT
    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.

Vegan Valentine's Menu 2022

  • AMUSE BOUCHE
    A pair of buckwheat blinis topped with sun dried tomato and chick pea pate.
  • STARTERS
    Steamed green asparagus spears with walnuts, charred pear and a white wine and pink grape fruit butter sauce.

    OR

    Woodland salad with honeyed - glazed young root vegetable, chestnuts, forest fungi bramble berries and pomegranate seeds. Dressed with crispy sage leaf and raspberry vinaigrette.
  • ENTREЀS
    Chilled cucumber and mint soup.

    OR

    A ‘Carpaccio’ of brinjals and roasted bell peppers with mozzarella ‘cheese’ and burnt Kalamata olives, milled pepper and extra virgin olive oil.
  • MAIN COURSES
    An open brown mushroom and grilled tofu stack with spinach, shaved truffle, baby beetroot and a green pea pureé.

    OR

    Grilled butternut and slow roasted tomato with a zucchini, sun dried tomato and basil pesto. Topped with toasted pine nuts.
  • DESSERT
    Layered chocolate and coconut cream ganache cake with caramelised mango and raspberries.

PricingR1100 p/p
50 % deposit is required
REGRET NO CHILDREN U/12

ReservationBook A Table

Exciting winter menusnow available