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BEFORE WE BEGIN
NOT JUST BREAD
In-house baked enriched breadrolls with herb butter and sundried tomato butter
Carrot, Orange & ginger soup
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JUST TO START
Springbok carpaccio
on a bed of fresh Rocket with potato rosti, fondant onion, preserved lemon and Balsamic glaze
or
Fresh West coast oysters
served with Granadilla coulis, onion & apple brunoise and lemon
or
A trio of trout
with smoked trout & cucumber roulade, trout pate & “smoortrout” served with a beetroot puree
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THE MAIN EVENT
Medium rare 200gsm Ostrich fillet Wellington
served with a red wine jus, pea puree, baby potatoes, sauteed mushrooms, chicken liver pate & vegetable stuffed gratinated baby butternut
or
Tender Braised Oxtail
With carrot puree and rice or mashed potato
or
Slow cooked lamb shank
in a rosemary & red wine butternut & red pepper puree, artixhoke & onion mash potato, roasted vegetables & mint fluid gel
or
Succulent pork belly
crispy crackling, spiced rum & apple sauce, honey mustard, roast potato & stir fry vegetables
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PRIOR TO CLOSING
Crème Brulee Duo:
Wild berry & Frangelico brulee with toasted almonds and fresh berries
or
Malava pudding
served with oat biscuit crumble, preserved peaches & homemade rooibos Ice cream
or
Champagne cake
with cherry sauce, brandied cherries & celebration ice cream
with cinnamon custard & homemade Rooibos ice cream
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Bookings essential. Please phone 01325 40039 to secure your space. Vegetarian options available upon request. R495.00 pp
Children under 12 – R300-00
50% deposit required at time of booking
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