Weekend spring bistro menuCommencing 4th September

The pictures of the plates of food and not necessarily those stipulated on the menus

STARTERS

  • Saldanha bay mussels
    with white wine, parsley, cream and garlic
  • Cape woodland salad
    with warm forest fungi and baby vegetables winter berries and chestnuts. Dressed with a pomegranate and tarragon vinaigrette
  • Roasted, split beef marrow bones
    with a rosemary and parmesan crust served with goat’s cheese toasts

MAIN COURSES

  • Slow-braised oxtail
    with young vegetables and butter beans served on a bed of fragrant broken sweet potatoes
  • Mozambiquean vegetable curry
    with fresh coconut cashew nuts and coriander. Served with basmati rice
  • Roasted hand caught fish
    on a bed of long – stemmed greens and baby potatoes. Served with a hazel nut and lemon butter sauce

DESSERTS

  • Pink rose, pistachio, apricot, date, pomegranate, fig and toasted sesame frozen nougat
    Served with candied fennel seeds
  • Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
    Served with a hazelnut praline and burnt orange rind ice cream
  • Cynthia's dark and sticky caramelised Malva pudding
    with a van der hum custard

PricingAvailable: Tues. – Sat. @ R425.00 p/h