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Each of our menus have been carefully and passionately designed, tried and tested, to bring a wonderfully pleasing combination of flavours, colours and textures to the plate. Every dish has been created to be abundantly pleasing to both the palate and the eye, served by our chefs with as much finesse as was put into their preparation.
OUR MENUS
THE CLASSIC
STARTER
Courgette & wild mushroom risotto served with forest mushrooms, roasted courgette, Parmesan Reggiano and truffle oil.
(optional addition of fresh truffle)
MAIN COURSE
Black Angus Beef fillet served with Robuchon mash, root vegetables, finished with a red wine jus.
DESSERT
Traditional vanilla pod crème brûlée served with walnuts, seasonal berries and lemon.
THE DELIGHT
STARTER
Green Goddess baby gem salad served with pistachio, chives and micro herbs.
MAIN COURSE
Chicken Schnitzel served with napoli gnocchi, basil, crispy capers, garlic emulsion finished with Grana Padano.
DESSERT
Honey blossom "Blancmange" served with vanilla, honey and lavender poached pear finished with lemon verbena amber.
THE GOURMAND
STARTER
Smoked paprika & lemon prawns served on paella polenta finished with a red pepper and garlic gremolata.
MAIN COURSE
Pan seared line fish served with poached mussels and a potato, onion and courgette "Court Bouillon".
(optional addition of caviar)
DESSERT
Steamed Île Flottante served with a lime Crème anglaise, almond tuile and passion fruit curd.
THE SAGE
STARTER
Pasta Caramelle filled with Beurre Noisette butternut mousse, goat cheese, baby spinach finished with toasted pine nuts.
MAIN COURSE
Rendered duck breast served with braised beetroot, pickled beetroot purée, red cabbage chutney finished with pomegranate and pink peppercorn gastrique.
DESSERT
Chocolate caramel "gypsy" tart served with salted caramel and gypsy ice cream, topped with Maldon salt.
THE VENTURE
STARTER
Lamb "Skilpadjies" & "Braai Broodjies" served with pickled garden vegetables.
MAIN COURSE
Pan roasted lamb loin served with Pommes Anna, charred carrots, horseradish emulsion finished with lamb jus.
DESSERT
Amarula Tiramisu served with coffee mascarpone mousse and toasted hazelnuts, finished with Amarula cream.
THE INDULGE
FIRST COURSE
Confit heirloom tomato terrine served with bocconcini, micro basil, balsamic glaze finished with basil foam.
SECOND COURSE
Beetroot and fennel salmon gravlax with beetroot tartare, burnt citrus finished with a herb Laban.
ENTRÉE
Braised Pork belly served with sriracha, tomato and red pepper salsa roja.
Seasonal palate cleanser
A BREATH -
MAIN COURSE
"Wagyu" beef sirloin served with potato croquette, pea purée, pea and mint mash, mangetout, finished with a beef jus.
DESSERT
Dark chocolate crémeux served with cocoa snaps, banana purée, banana brûlée and a chocolate granola crumble.
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