Mother's Day Luncheon Menu8th May

Menu 2021


  • Smoked salmon
    on barn bread squares with horseradish, dill and salmon caviar
  • Tomato and ricotta tartlet
    with pine nuts basil pesto, Parmesan and milled pepper


  • Cream of wild Tokai mountain mushrooms
    with hot roasted chestnuts and Kalahari truffle
  • Stacked, seared tuna, avocado, grilled pineapple and blackened sweet potato
    Topped with rum - flamed banana and prawn tails and a lime, coriander and pink peppercorn sambal
  • Steamed green asparagus spears
    with walnuts, poached quail eggs, roasted pear, green pea purée, crispy ginger and a and grape fruit ‘beurre blanc’


  • Crispy roast duck
    with creamed spinach, roasted baby carrots, baked apple, and a chunky caramelised onion and blue berry compote. Served with a five spice fig and red wine sauce
  • Grilled Springbok loin
    with pumpkin and goats cheese stuffed cabbage leaves, butter bean and cauliflower fritters and an Orange River date and red wine jus
  • Roast loin of kingklip and artichoke
    Served with stewed tomatoes spinach and courgettes. Served with a red caper risotto. Dotted with basil pesto and Kalamata olives


  • Caramelised oranges in cinnamon syrup
    with a pistachio halva mouse, a ginger honey and saffron frozen yoghurt and candied fennel seeds
  • Dark chocolate mousse ganache cake
    with a maple syrup and lavender ice cream

Vegan Menu 2021


  • A pair of buckwheat blinis
    topped with sun dried tomato and chick pea pate


  • Steamed green asparagus spears
    with walnuts, charred pear and a white wine and pink grape fruit butter sauce
  • Woodland salad
    with honeyed - glazed young root vegetables, chestnuts, forest fungi bramble berries and pomegranate seeds. Dressed with crispy sage leaf and raspberry vinaigrette
  • A ‘Carpaccio’ of brinjals and roasted bell peppers
    with mozzarella ‘cheese’ and burnt Kalamata olives, milled pepper and extra virgin olive oil


  • An open brown mushroom and grilled tofu stack
    with pak choi, shaved truffle, baby beetroot and a green pea pureé
  • Grilled butternut and slow roasted tomato
    with a zucchini, sautéed spinach sun dried tomato and basil pesto. Topped with toasted pine nuts


  • Layered chocolate and coconut cream ganache cake
    with caramelised mango and raspberries
  • Raspberry and lemon verbena ‘sorbet’

PricingR582 p/p
Children under 12 years of age: R 99.00 per head
Prices applicable to both the main as well as Vegan menus.


  • steak / chicken veg and chips, pasta
    with tomato and cheese sauce, ice cream etc

Termsand conditions

50% E.F.T non-refundable deposit.

Online booking enquiries only.

Inside and COVERED  patio / terrace seating.

Please dress like your mother taught you too.

ReservationBook A Table