starter soup

Double-baked shrimp soufflé R 45 Chicken broth R 35

complemented by butter-fried green asparagus, chicken ravioli, chicken dumplings, sweetcorn,
micro-greens and orange & dill crème fraîche spring onion and garden herbs
& beetroot reduction
Tomato soup R 35
Teriyaki seared chicken breast R 45
spiced with chilli, served with puff pastry straw,
served with sesame scented mushroom chorizo, goat’s cheese
& asparagus salad, peppery rocket leaves,
chilli mayonnaise

Corned pork hocks

off the bone, drizzled with mustard seed & maple
R 47
main
glaze, raspberry vinaigrette, horseradish cream,
baby potato salad, seed loaf
Braised ox tripe R 85
Smoked Franschhoek salmon trout R 49 in its own gravy served with spinach
and goat’s cheese roulade and traditional samp
set on baby leaves, crisp apples, saffron
crème fraîche and lump fish caviar, capers Lamb burger 200g R 85
served in a tramezzini, with mint yoghurt
BBQ basted chicken wings R 52 and potato wedges
served with chakalaka sauce and pita bread
Grilled chicken R 90
Mushroom ravioli R 59 chicken breast supreme rubbed with
harisa spice, crisp fried vegetables, set on
set in truffle oil scented spring onion & mushroom herb & lemon couscous, cucumber raita,
veloute, parmesan shavings pan gravy and toasted almonds

Pan fried Canadian scallops R 70 Honey-glazed roasted pork belly R 110

set on herb tagliatelle, green pea coulis set on potato mash, topped with onion jam,
and pancetta apple tempura, crispy bacon, mange tout,
warm lentil & balsamic vinaigrette and jus

salad Lamb shoulder

roasted with garlic and rosemary, topped with
hummus, braised carrot and leeks,
R 130

potato croquette, lamb gravy

Crunchy salad R 38
Slow braised oxtail R 130
crisp vegetables on garden leaves tossed
in herb yoghurt dressing, croûtons in tomato gravy, served with chakalaka
and phutu pap

Broccoli salad R42

tossed in light honey & mustard mayonnaise,
with toasted nuts and seeds, topped with
pecorino shavings vegetarian
Old school Greek salad R 46
slab of feta cheese, with cherry tomatoes,
Linguini pasta R 79
cucumbers, onions & olives, drizzled with olive oil with fried asparagus, cherry tomato & button
mushrooms, topped with feta cheese crumbs
and rocket leaves
Calamari & chorizo salad R 56
deep-fried calamari rings and spicy chorizo sausage,
garden leaves with smokey jalapeno dressing
Vegetable tortilla wrap R 85
spread with hummus, filled with seasonal vegetables
and cheddar cheese, set on spiced rice,
cucumber yoghurt and tomato salsa
grill
AAA grade South African beef served with a side order
(choice of a starch or vegetable) and a sauce

Rump Karan 250 g R 105

400 g R 130
Sirloin Chalmar 250 g R 105
400 g R 130
Fillet Chalmar 200 g R 120
300 g R 145
Lamb cutlets 400 g R 145
T-bone Karan 500 g R 145
Venison steak
Ostrich steak
300 g
200 g
R 145
R 160
dessert
side order Hot pudding R 35
starch the pastry chef’s choice of hot pudding
baked potato with herbed cottage cheese / sautéed baby potatoes /
potato purée with caramelized onions / basmati rice / shoe-string fries /
cheddar melted nachos / BBQ dusted sweet potato wedges Vanilla pod ice cream R 35
vegetable drizzled with Belgium dark chocolate sauce & shard
seasonal vegetables / creamed spinach / white & green bean cassoulet /
butter sweetcorn / honey-roasted butternut
Pear “belle helene” R 38
sauce vanilla poached pear coated with saffron
creamy mushroom sauce / creamy Madagascar green peppercorn sauce / & honey syrup, ginger scented ice cream
whole-grain mustard jus / sauce béarnaise / garlic butter

additional choice R 15 each

Gooey chocolate pudding R 42
glazed with chocolate sauce, coffee parfait
and hazelnut tuile

seafood Dark chocolate tart

caramelized banana, pineapple salsa,
banana ice cream
R 45

Pan-fried black tiger prawns R 120 Orange crème brûlée R 45

6 tiger prawns served on orzo pasta with garden orange segments, sugar snap cup
herbs, oven-dried cherry tomatoes, feta crumbs, and spiced orange sorbet
olives, baby greens, and white wine sauce

Pan-fried local fish R 120

potato rösti, butter-fried green asparagus,
roasted butternut, sauce hollandaise and
lemon butter

West coast sole R 125

set on chives & pecorino risotto, crisp baby
vegetables and topped with creamy mussel sauce

Pan-fried Franschhoek salmon trout R 130

rubbed with black pepper, served with shrimp
linguini, sautéed cherry tomato compôte,
rocket leaves and duo of pesto