Weekend Winter SpecialCommencing 1st June

A served multiple choice three course menu. The set menus are to run for a month at a time.

STARTERS

  • Saldanha bay mussels
    in white wine, cream, garlic and parsley
  • Cape woodland salad
    with warm forest fungi, and baby root vegetables and shaved truffle. Dressed with a pomegranate and tarragon vinaigrette
  • Cape butternut soup
    with hint of curry and cracked seed spices
  • Hazelnut, garlic, thyme butter and lemon zest encrusted snails
    “au gratin”

MAIN COURSES

  • Line fish fillet
    with baby fennel, broken peas, baby potatoes and cauliflower florets and a mild Provencal garlic cream sauce
  • East African chicken breast coconut cream curry
    with cassava, cashew, pineapple, spinach and crispy ginger. Served with basmati rice and sambals
  • Char-grilled sirloin steak
    with homemade chips, long – stemmed greens and a green peppercorn sauce
  • Stuffed bell peppers
    with nutty black rice, brinjal, courgettes, tomato, capers, basil and pinenuts. On sautéed spinach with lemon, olive oil and humus

DESSERTS

  • Warm soft – centred chocolate pudding
    with Cointreau cream
  • Dark, treacle’d malva pudding
    with a van der hum custard
  • Orange, date, saffron and cardamon cake with lemon curd
    Served with candied fennel seeds
  • Optional: Scoop of vanilla bean ice cream.
    58.00

PricingR349.p/p | No Takeaways