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Starter
Duck liver Parfait
with apple and mint vinaigrette
or
Cured Ostrich Carpaccio
complemented with sweet and sour butternut crème frâiche
or
Deep fried Risotto Pralines with spicy avocado vinaigrette
or
Saffron Poached Yellowtail
combined with beetroot sorbet and fennel salad
Main Course
Medallion of Cape Sea Harvest, fried with wild herbs
set on a vegetable minestrone
or
Slow Roasted Beef Rib Eye
complemented with vegetable rosti and red onion compote
or
Pork and Pancetta Pralines
with cumin cabbage and blue cheese won tons
or
Rare fried Ostrich Medallions
combined with sauerkraut puree and potato discs
Dessert
Selection of South African matured Cheese
or
Duo of Crème Brûlée
or
Bitter Chocolate Marquise
served with a banana and macadamia nut ice parfait
or
Strawberry mousse Gateaux
complemented by lemon basil sorbet
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