Dinner Menu

Starters

Pan seared duck liver in a port sauce, sprinkled with cracked pecan nuts and caramelised pears, served with ciabatta toast.

R65

Pumpkin fritter served with a tomato, olive , parmesan and basil sauce.

R59

Confit duck pie served with garden greens and berry vinaigrette

R70

Creamy Porcini(S) mushroom and dry sherry soup served with toast.

R55

Mains

Slow cooked crispy pork belly served with stir fry vegetables ,mash potatoes and cider gravy.

R135

Seared pork neck steak with garlic and herb butter served with cauliflower mash and veg.

R135

Crispy duck breast with honey, balsamic vinegar and rosemary served with cheesy almond polenta and veg.

R155

Rack of lamb with herb crust served with onion puree, potato wedges and veg.

R180

Beef fillet served with potato wedges, porcini(S) mushroom and black pepper and brandy cream, onion rings and veg.

R145

Coconut cream hake topped with roasted peanuts and served with a mussel and prawn spring roll, baby marrow spaghetti and fresh coriander.

R99

Dessert

Berry crumble with homemade ice cream. R65

Trio of homemade ice cream

R45

Ginger custard slice served with preserved ginger.

R75

Apple puff pastry terrine served with homemade vanilla bean ice cream.

R65