Winter a La Carte MenuFriday & Saturday lunch and dinner, plus public holiday lunches

STARTERS
Warm sweet potato, avocado, papaya and peppadew salad
139with charred corn. Dressed with a spiked lime, crispy ginger, coconut and toasted macadamia nut vinaigretteRoasted marrow bones
146with parsley and garlic. Served with phantom forest “Belnori” ash goats’ cheese on toast“90 seconds” Saldanha Bay mussels
148tempested in white wine, parsley, cream and garlicPan seared baby piri –piri squids
162Woodland salad
172with warm honey – ed sweet baby root vegetables, chestnuts, forest leaves and wild fungi. Dressed with a raspberry vinaigretteQuentin’s luxury lobster bisque
217Cream of wild mushroom soup with truffle
155Bistro snails
141with parsley, garlic and hazelnut butter


MAIN COURSES
“Sir Sol’s Lamb Curry”
249pukka Durban style. Lamb shin, always on the bone. Served with basmati rice, sambals, atchar and Mrs Balls chutneyChar-grilled fillet steak (300g)
252Served with long stemmed broccoli, homemade potato chips and a green peppercorn sauceLazy oxtail
189in red wine with butterbeans and thyme served with basil infused potato mashHout bay seafood stew
315with a lobster and tomato soup, mussels, baby squids and line fish. Served with aioli and rouille toastsWood - oven crispy roast duck
258with cinnamon caramelised sweet potato and banana wedges, a spinach and coriander sauté and a tamarind, clove and naartjie jusMozambican prawn curry
389with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atcharGrilled cauliflower and chickpeas
168with a mildly curried, red lentil, mustard seed, fenugreek, spinach, tomato, and date sautéPan – seared, king oyster mushroom
186with young oriental greens, and a star anise, pink peppercorn, soya and mint broth. Topped with crispy ginger, coriander and chilli
DESSERTS
Warm, soft centred dark chocolate pudding
129with raspberriesLemon and cardamon pudding
132with pistachio and cinnamon ice creamTraditional malva pudding
88with van der hum custardSeventy percent cocoa content, dark Lindt chocolate mousse ganache cake
152Served with a hazelnut praline and burnt orange rind ice creamArtisanal Cape cheese platter
249with walnuts, berries, and toasts (serves two)Cape pear and almond tartlet
141Served with a honeycomb and saffron ice cream
