on barn bread squares with horseradish, dill and salmon caviar
Tomato and ricotta tartlet
with pine nuts basil pesto, Parmesan and milled pepper
STARTERS
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’
MAIN COURSES
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
DESSERT
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
AMUSE BOUCHE
A pair of buckwheat blinis
topped with sun dried tomato and chick pea pate
STARTERS
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
MAIN COURSES
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
DESSERT
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.