Should you have any special dietary requirements or requests please feel free to contact our executive chef Shane Sauvage who will attend to your individual needs.
A menagerie of fresh salad ingredients marinated olives & cheese lightly dressed.
Hot baby marrow Carpaccio gratinated with cheese, lemon, chilli & coriander.
Cold beetroot & roasted butternut & sunflower seed Carpaccio dressed with orange reduction.
Fresh Mussels in a sauce of Provencal herbs & whole peeled Italian tomato, celery & carrots sauce.
Thin slices of smoked springbok topped with fresh rocket, Calamata olives, red onions, cherry and sundried tomatoes and shavings of parmesan.
Drizzled with a parmesan infused olive oil.
Trio of Mediterranean in house dips(Pickled mango achar, Tzatziki, Humus).
All served with freshly baked mushroom & caper bread rolls.
Main course
Fresh line Fish grilled to perfection & served in a delicious lemon herb butter sauce.
OR
Tender Beef Rump topped with a sauce of button mushrooms, garlic, fresh basil, black pepper, vintage port and cream.
Served with potato croquettes.
OR
A delicious thick Haloumi cheese slice grilled and topped with a sun-dried tomato, cashew nut, chili, white wine sauce.(Vegetarian )
OR
Tender slices of chicken breast in a Chardonnay, oregano, lemon, fresh cream sauce.
Dusted with feta cheese and roasted almonds.
All main courses are served fresh seasonal vegetables& starch.
Dessert
Greek Halva, honey & Amarula Cream Pancake & Vanilla pod Ice cream
OR
Summer Fruit Semi-Freddo
R400.00 plus 10% service charge