BEFORE WE BEGIN

  NOT JUST BREAD

In-house baked enriched breadrolls with herb butter and sundried tomato butter

Carrot, Orange & ginger soup

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

     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

   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

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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