Winter Bistro MenuFriday and Saturday, dinner only - public holidays – lunch and dinner

STARTERS

  • Saldanha bay mussels
    89 / 175
    in white wine, cream, garlic and parsley
  • Vintage avocado Ritz
     152
    in a glass coupѐ topped with good old ‘Marie- rose’ sauce
  • Classic lobster bisque
    189
    with lobster meat floated with a brandy
  • Woodland salad
    157
    with warm honeyed sweet potato, chestnuts, truffle, forest fungi and berries, with a raspberry and walnut vinaigrette
  • Roast beef marrow bones
    128
    with a rosemary, garlic, parmesan and anchovy crust
  • Wild mushroom soup
    149
    with black truffle

MAIN COURSES

  • Line fish of the day
    S.Q
  • Char-grilled beef fillet steak
    242
    with a brandy-flamed goose liver parfait, potato frites, greens and a wild mushroom cream sauce
  • Hout bay seafood stew
    335
    with lobster and tomato essence, prawns, mussel, baby squids and line fish. Served with aioli and rouille toasts
  • Roast duck
    242
    with a Jerusalem artichoke and pink peppercorn mash, nutmeg creamed spinach an apple compote and a white wine and a gooseberry jus
  • Roast quail
    237
    with baby beetroots and young corns. Topped with prosciutto crackling and a star anise, honey, soya and mint sauce
  • Mozambican whole prawn curry
    348
    with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atchar
  • Grilled cauliflower and chick peas
    168
    with a mildly curried, red lentil, mustard seed, fenugreek, spinach, tomato and date dhal
  • Sides
    Chips - 45 / Green salad - 68 / Sauted greens - 58 / Basmati rice - 33 / Olives & feta - 44

DESSERTS

  • Scorched honey, fig and roasted pecan nut sago pudding
    132
    with a whiskey butterscotch sauce
  • Pear and almond frangipani tart
    129
    with crème anglais
  • Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
    152
    Served with a hazelnut praline and burnt orange rind ice cream
  • Warm orange and saffron cake
    139
    with dates, cardamom, candied fennel seeds and a citrus curd
  • Warm dark chocolate and rum fondant pot
    142
    with a mandarin and lime and clove- spiked compote
  • Cynthia’s dark Malva pudding
    99
    with a warm van der hum custard cream
  • Artisinal Cape cheeses
    255
    with toasts, nuts and fruits