STARTER

  • Ceviche of Line fish with sweet potato and coriander puree, cous cous chilli brittle and red pepper coulis
  • Fresh picked crab with lime mayonnaise served with whole wheat crostini
  • Ham Hock terrine with beetroot and red onion chutney
  • Vodka poached prawns with avocado cheesecake, baby leaf salad and bloody Mary cocktail sauce
  • Venison Carpaccio with roasted cashews and watercress drizzled with orange vinaigrette
  • Tomato and courgette tart with olives and micro greens
  • Tequila and lime marinated Duck breast on artichoke lasagne with roasted tomato and oregano pasata
  • Prawn Cocktail Salad: a new take on the old classic, melon
  • Ostrich carpaccio: with peach chutney and avocado parfait
  • Warm Chicken tikka salad: with bean sprouts and cucumber
  • Salad of confit tomato, asparagus and smoked salmon
  • Tomato and olive tarte tatin: with feta and basil pesto
  • Strawberry and baby spinach salad: with caramelized pecans and bleu cheese
  • Asparagus and mozzarella: char grilled, buffalo mozzarella, lemon mint dressing, and garlic toast.
  • Smoked trout: Avocado, chilli- lemon dressing

MAIN COURSE

** All main courses are served with seasonal vegetable bouquet

  • Spiced Lamb chops with rosemary crumbs, minted potato stack and red wine jus
  • Poached fillets of Sole, Greek dolmades, buttered prawns with roasted peppers and baby corn and fish veloute
  • Crispy Linefish with beetroot and fennel salad
  • Garlic roasted chicken supreme with tomatoes and olives
  • Almond Crusted fish: coconut and lemongrass broth, ginger scented oriental noodles, stir-fried leeks
  • Chicken breast: macadamia nut filling, spiced apricot sauce, wild rice pilaf
  • Cape Malay Spiced Fish: lemon and coconut broth, cucumber noodles, leeks, green beans, bok choy
  • Fillet of beef, asparagus, rocket and parmesan with a fig and red onion jam served with pomme dauphine.
  • Seared Beef: fillet, rocket, parmesan, balsamic reduction

DESSERT

  • Strawberry fruit salad cups with fresh Madeira cake and a drizzle of strawberry syrup
  • Cardamom pear with baklava and rosewater cream
  • Tropical fruit: pavlova, passion fruit cream
  • CrA?me brulee: Vanilla, fruit compote
  • Whip: Chocolate, butterscotch, macadamia nut, baileys chocolate sponge
  • Fondant: Chocolate, coffee crA?me anglaise, mint froth
  • Mousse: Chocolate, lavender cremeux, berry compote
  • Mousse: Apricot, cognac, caramelised almonds
  • Raspberry stack: mascarpone, sugar twist
  • Cheesecake: Ginger and syrup, sugar twist
  • Panna cotta: Vanilla, balsamic berries
  • Truffle torte: praline, chocolate curls
  • Tarte tatin: apple and ginger, almond sugar crisps, crA?me anglaise
  • Parfait: Raspberry, white chocolate, tuile, raspberry coulis
  • Tiramisu: amarula, berry sorbet
  • Italian meringue mille feulle with ginger, basil strawberries, minted orange soil and chocolate shard
  • Cheese: cheddar, blue, brie, camembert, preserves and compotes, water biscuits