IN THE BEGINNING

  • Tuna sashimi and Asian green salad with wasabi foam
  • Pan seared duck pancakes with spring onion and cucumber and hoisin jus

TO THE PLATE

  • Beef fillet on a potato, feta and chive galette with wild mushrooms and pea puree
  • Thai chicken and prawn curry served with a cardamom and coconut basmati rice and watercress medley with sautAi??ed red onions
  • Balsamic pork belly with caramelised figs
  • Gremolate chicken with asparagus and zucchini
  • Seared chicken fillet with bleu cheese fritters, spring onion mash and light herb sauce
  • Lime and coriander Kingklip, lemongrass hollandaise and steamed rice
  • Mustard Crusted Beef: sautAi??ed mushrooms, red onion marmalade, crusted pesto potatoes, bordelaise jus
  • Line fish Provencal: Mediterranean, calamata olives, capers, sun dried tomatoes
  • Medallions of Ostrich: creamed spinach, red pepper pesto, fondant potatoes
  • Braised Lamb: shank, port glazed onions, truffle mash, ratatouille
  • Chicken: Supreme, tarragon, asparagus, pancetta, sherry, wild rice
  • Pork Belly: Slow roasted, cider and apple compote, caramelized baby onion, thyme mash

IN CONCLUSION

  • Espresso Creme Brulee with millionaire chocolate slice and classic strawberry cheese cake