Pan seared duck liver in a port sauce, sprinkled with cracked pecan nuts and caramelised pears, served with ciabatta toast.
Pumpkin fritter served with a tomato, olive , parmesan and basil sauce.
Confit duck pie served with garden greens and berry vinaigrette
Creamy Porcini(S) mushroom and dry sherry soup served with toast.
Seared pork neck steak with garlic and herb butter served with cauliflower mash and veg.
Crispy duck breast with honey, balsamic vinegar and rosemary served with cheesy almond polenta and veg.
Rack of lamb with herb crust served with onion puree, potato wedges and veg.
Beef fillet served with potato wedges, porcini(S) mushroom and black pepper and brandy cream, onion rings and veg.
Coconut cream hake topped with roasted peanuts and served with a mussel and prawn spring roll, baby marrow spaghetti and fresh coriander.
Berry crumble with homemade ice cream. R65
Trio of homemade ice cream
Ginger custard slice served with preserved ginger.
Apple puff pastry terrine served with homemade vanilla bean ice cream.