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.
Starter choices:
Beet root Carpaccio
Thin Slices of Beet root topped with roasted butternut,sesame & sunflower seeds dressed with a reduced orange & coriander sauce.
OR
Smoked Springbok Carpaccio
Chicken livers pan fried with onions ,black pepper and garlic doused with ruby port & bound with fresh cream and flavored with fresh basil.
OR
Thai shrimp Pastry
Jumbo shrimp cooked in a light green curry flavor infused with lemongrass , ginger & basil bound with coconut cream wrapped in phyllo pastry & baked till golden.
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Main course choices:
Cape Malay Ostrich bake
Ostrich mince mince cooked with Cape Malay curry spices sweetened with Apricot jam & topped with whipped egg & sliced almonds oven baked till cooked till ready.Served with a pompadom & fruit Chutney
OR
Mushroom & Brandy Rump
Tender beef rump grilled to chef’s preferance and topped with a sauce made with butter, brandy, mushrooms , red onions , garlic & mixed pepper corns.
OR
Salmon Princess Pasta
Slithers of premium smoked salmon pan fried with onion , peas & fresh basil doused with wooded Chardonnay bound with cream & tossed through with home made pasta
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Dessert choices:
Creme Brule or Strawberries & Cream
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