Dinner menu

Starters

Pan seared duck liver in a port sauce, sprinkled with cracked pecan nuts,

served with caramelised pears on toasted ciabatta.

R65

Pumpkin fritter served with mushrooms, tomatoes, olives, and a basil sauce. Served with shavings of parmesan cheese (V).

R55

Potato rosti with smoked salmon, homemade egg aioli, salad greens and cream cheese.

R70

Creamy Porcini (seasonal) mushroom and dry sherry soup served with toast (V). R55

Mains

Slow cooked crispy pork belly with a cider gravy,

served with mashed potatoes or cauliflower mash and seasonal vegetables.

R145

(cauliflower mash R10 extra)

Seared pork fillet with a garlic and herb butter

served with mashed potatoes or cauliflower mash and seasonal vegetables.

R135

(cauliflower mash R10 extra)

Crispy duck breast and confit duck leg with a honey, balsamic vinegar and rosemary sauce,

served with mashed potatoes or cauliflower mash and seasonal vegetables.

R190

(cauliflower mash R10 extra)

Slow cooked Lamb Shanks in red wine, garlic and rosemary

served with mashed potatoes and seasonal vegetables.

R180

Mains – Cont.

Beef fillet with a porcini (seasonal) mushroom, black pepper and brandy cream,

served with onion rings, potato wedges and seasonal vegetables.

R180

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

R100

Wood-fired Asian style Pork ribs in a sticky soya, oyster sauce, garlic and ginger marinade

300g – R90

600g – R150

Dessert

Berry crumble with home-made ice-cream.

R65

Trio of home-made ice-creams (vanilla, chocolate and berry).

R50

Apple puff pastry terrine served with home-made vanilla bean ice-cream.

R65