Salads

Rooibos - smoked chicken with caramelised

orange & avocado salad R70
what’s on... a vision of
Half Portion R45
creating a home from home
Steamed prawn skewer and pan-fried baby
what’s on... a fusion of family calamari tubes with caged baby herb salad
and friends dressed with lime mayonnaise R75

what’s on... a creation of Half Portion R50

delicious food
Trevor & Chef Kerin would like to
share this passion with you..
...enjoy your meal
Starters
Braised leek & gorgonzola tartlet served
with fresh rocket & green fig salad R40
Mixed lettuce, avocado, toasted nuts &
blanched asparagus with parmesan croutons
R60
Half Portion R40
Extra crispy bacon R10
Half Portion R5
Extra grilled chicken breast R15
Half Portion R10

Salad Caprese; a fusion of mozzarella cheese,

Springbok bobotie spring rolls served with
roasted cherry tomatoes & fresh basil – drizzled
papaya atchar R35
with balsamic reduction R80
Smoorsnoek & feta crepes served with a
peppered tomato mousse R35 Half Portion R50

Duck liver parfait served with garlic crostini Moist Kalahari biltong served with fresh
& morello cherry sauce R40 mango & feta garden salad with a walnut
dressing R80
Local black mussels served with thai infused
coconut broth & coriander pesto & crostini Half Portion R50
R40

Baked camembert fondant served with

sesame melba toasts & raspberry jam R45

Corkage surcharge of R30 per bottle / Table of 8 or more will be charged a 15% service fee
Main Courses Side Dishes
Slow - braised oxtail served with fettuccini, truffle Cream & parmesan gnocchi
& basil oil and parmigiano shavings R95 Pumpkin fritters
Potato wedges
Grilled line fish and cream cheese stuffed Tempura onions
calamari tubes with parsnip chips and balkan Fresh green salad
seafood sauce R115 Broccoli & beans
Glazed butternut
Confit of lamb rib, onion & port jus served with
potato rosti & pumpkin purée R115 All side dishes charged at R15

Beef fillet Wellington served with roasted baby

vegetables and green peppercorn Bordelaise jus
R135

Roulade of chicken & baby spinach with goat’s

cheese & pancetta served with honey roasted
butternut & sweet potatoes, au jus R95 Desserts
Dark Belgium chocolate & hazelnut fondant &
Pepper crusted venison fillet served with
pumpkin fritters, roasted baby vegetables and amarula ice cream with shortbread crumble
wild berry sauce R145 R50

Vegetarian platter with pumpkin fritters & mixed A trio of sorbet with wild berry coulis R40
berry sauce, braised leek & gorgonzola tartlet,
asparagus & wild rocket salad with toasted nuts Vanilla pod & white chocolate crème brûlee and
R85
pistachio nut biscotti R45

Poached sole with a saffron, coriander & coconut

sauce served with potato gnocchi R120
Grilled rib eye steak served with maître d ‘butter
and herb roasted potato wedges R125
Grilled tiger prawns, mussels & seasonal line fish
served with linguini in a roasted cherry tomato &
basil sauce R125
Smoked chocolate truffle & espresso tart with
vanilla ice cream, chocolate sorbet, and
chocolate cigar R45
Honey & almond baked cheesecake, basil
& chilli ice cream - drizzled with de kraanse
port reduction R45

Ostrich burger served with blue cheese & green

fig, potato wedges and tempura onions R85

Grilled wild mushroom risotto served with fresh

rocket and drizzled with basil oil R95