Dinner Menu
These menus are examples of our cuisine. While the structure of our menu remains the same, the dishes change regularly. Please feel free to contact us to find out what we are serving this evening….

A la Carte

Innovations & Inspirations

Terrine of braised Venison
enhanced by fennel & pickled mushroom vinaigrette

Fish Galantine with three Citrus Fruit
salad of broccoli, almonds and garden cress

Duo of Smoked Rabbit and Rabbit Mousse
paired with baby figs, foie gras medallion & brioche pretzel

Vegetarian Options
(starters or main courses)

Lasagne of Organic Vegetables
served with a Greek salad skewer

Aubergine Soufflé filled with marinated Goats milk cheese
served with oven braised tomatoes

Mung Dhal served in a Tomato Masala
ith spinach bhajia and roti or mash

 

South African Meats

Springbok Loin & Foie Gras Medallion
with braised parsnips and poppy seed sauce


Rare fried Ostrich Fillet
accented by a ‘Sauerkraut' crème frâiche
shitake mushroom and pretzel galette


Four Pralines of Beef Fillet topped with four different crusts
served with tomato compote and green asparagus

 

Pork Fillet accented with Geranium and Seeds
set on potato sauce with Lardo and fried crunchy lettuce



Vegetables

Braised chicory with Pine kernel Vinaigrette

Butternut and spring Vegetable curry

Sweet Corn & Potato cakes with roccula coulis

Creamy Mushroom potpourri
All main courses are served with a balance of vegetables and accompaniments.
For additional vegetables, please choose a dish of the above selection