Dinner menu

Starters

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

served with caramelised pears on toasted ciabatta.

R78

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

R65

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

R80

Creamy Porcini (seasonal) mushroom and dry sherry soup served with toast (V). R68

Mains

Slow cooked crispy pork belly with a cider gravy,

served with mashed potatoes or cauliflower mash and seasonal vegetables.

R155

(cauliflower mash R15 extra)

Seared pork fillet with a garlic and herb butter

served with mashed potatoes or cauliflower mash and seasonal vegetables.

R145

(cauliflower mash R15 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.

R195

(cauliflower mash R15 extra)

Slow cooked Lamb Shanks in red wine, garlic and rosemary

served with mashed potatoes and seasonal vegetables.

R195

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

served with onion rings, potato wedges and seasonal vegetables.

R190

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

R110

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

300g – R95

600g – R160

Dessert

Berry crumble with home-made ice-cream.

R70

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

R60

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

R75