TO START MAIN COURSE selection
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TO START CAESAR SALAD ...................................... R79 Cos lettuce tossed in Caesar dressing with white anchovy fillets, grated parmesan, bread croutons and bacon bits MEDITERRANEAN SALAD ................ R65 Cucumber, tomato, peppers, onion, brinjals, olives, baby marrow, feta cheese with fresh herb dressing FRIED CAMEMBERT ............................. R90 Breadcrumb coated Camembert cheese, fried till golden presented with mango sauce, cranberry jelly and blueberry compote CALAMARI TUBES ................................. R92 Grilled calamari tubes served in a white wine & tomato sauce dusted with fresh garden parsley and presented with toasted ciabatta bread ROASTED BABY BEETS ...................... R62 Presented with feta cheese, pickled carrots, crunchy micro herbs and citrus dressing CHICKEN LIVER PARFAIT ................. R70 Topped with red currant jelly, presented with crisp bread and herb flavoured butter ROAST TOMATO & GOATS ................. R65 CHEESE TART Selection of heirloom tomatoes and creamy goats’ cheese, presented in crispy tartlet shell with roasted pumpkin seeds and parmesan disk BEEF CARPACCIO ................................. R99 Decorated with sliced mushrooms, caper berries, raspberries, grated parmesan, balsamic reduction and rocket leaves MAIN COURSE selection GRILLS Traditional cut served with your choice of chips or salad Beef Fillet .......................................................... 200g/300g R135 R180 Angus Rump .................................................. 200g/300g R100 R130 Angus Sirloin .................................................. 200g/300g R100 R130 Rib Eye Steak.................................................. 200g/300g R130 R175 Lamb Rack................................................ 2 bone/4 bone R135 R195 Mushroom Sauce R29 Herb Butter R25 Green Peppercorn Sauce R28 Café de Paris Butter R29 Creamy Cheese Sauce R20 Bone Marrow R30 CRISPY PORK BELLY ........................................................... R140 Slow roasted pork belly presented with textures of apples, grilled apple, apple mousse, and candy apple, roast root vegetables and croquette potatoes BABY CHICKEN ...................................................................... R160 600g baby chicken placed on chunky capsicum & tomato Prego sauce and served with savoury rice or chips LAMB SHANK .......................................................................... R190 Cooked in red wine jui, rested on butter mash potatoes, topped with butterbean ragout SOLE MEUNIERE.................................................................... R175 230g pan fried sole smothered in parsley, caper and lemon butter sauce and granola baby potatoes GRILLED QUEEN PRAWNS ............................................... R195 10 grilled prawns served with garlic butter and savoury rice BOMBAY KINGKLIP FILLET ............................................... R184 Pan fried fillet of kingklip, presented on mild coconut curry sauce, basmati rice topped with roasted almonds and fried banana OXTAIL RAVIOLI ..................................................................... R130 Large pasta pocket filled with rich oxtail stew and served in oxtail demi TAGLIATELLE PASTA .............................................................. R92 Served with selected fried forest mushrooms, garden herbs, sun blushed vine tomatoes and olive oil
Transcript of TO START MAIN COURSE selection
TO START
CAESAR SALAD ......................................R79Cos lettuce tossed in Caesar dressing with white anchovy fillets, grated parmesan, bread croutons and bacon bits
MEDITERRANEAN SALAD ................R65Cucumber, tomato, peppers, onion, brinjals, olives, baby marrow, feta cheese with fresh herb dressing
FRIED CAMEMBERT .............................R90Breadcrumb coated Camembert cheese, fried till golden presented with mango sauce, cranberry jelly and blueberry compote
CALAMARI TUBES .................................R92Grilled calamari tubes served in a white wine & tomato sauce dusted with fresh garden parsley and presented with toasted ciabatta bread
ROASTED BABY BEETS ......................R62Presented with feta cheese, pickled carrots, crunchy micro herbs and citrus dressing
CHICKEN LIVER PARFAIT .................R70Topped with red currant jelly, presented with crisp bread and herb flavoured butter
ROAST TOMATO & GOATS .................R65 CHEESE TARTSelection of heirloom tomatoes and creamy goats’ cheese, presented in crispy tartlet shell with roasted pumpkin seeds and parmesan disk
BEEF CARPACCIO .................................R99Decorated with sliced mushrooms, caper berries, raspberries, grated parmesan, balsamic reduction and rocket leaves
MAIN COURSE selectionGRILLS Traditional cut served with your choice of chips or salad
Beef Fillet ..........................................................200g/300g R135 R180Angus Rump ..................................................200g/300g R100 R130Angus Sirloin ..................................................200g/300g R100 R130Rib Eye Steak ..................................................200g/300g R130 R175Lamb Rack ................................................ 2 bone/4 bone R135 R195
Mushroom Sauce R29 Herb Butter R25 Green Peppercorn Sauce R28 Café de Paris Butter R29 Creamy Cheese Sauce R20 Bone Marrow R30
CRISPY PORK BELLY ...........................................................R140Slow roasted pork belly presented with textures of apples, grilled apple, apple mousse, and candy apple, roast root vegetables and croquette potatoes
BABY CHICKEN ......................................................................R160600g baby chicken placed on chunky capsicum & tomato Prego sauce and served with savoury rice or chips
LAMB SHANK ..........................................................................R190Cooked in red wine jui, rested on butter mash potatoes, topped with butterbean ragout
SOLE MEUNIERE....................................................................R175230g pan fried sole smothered in parsley, caper and lemon butter sauce and granola baby potatoes
GRILLED QUEEN PRAWNS ...............................................R19510 grilled prawns served with garlic butter and savoury rice
BOMBAY KINGKLIP FILLET ...............................................R184Pan fried fillet of kingklip, presented on mild coconut curry sauce, basmati rice topped with roasted almonds and fried banana
OXTAIL RAVIOLI .....................................................................R130Large pasta pocket filled with rich oxtail stew and served in oxtail demi
TAGLIATELLE PASTA .............................................................. R92Served with selected fried forest mushrooms, garden herbs, sun blushed vine tomatoes and olive oil
WINE LIST
WINE BY THE GLASS -250MLKen Forrester Petit Sauvignon Blanc R43Ken Forrester Petit Cabernet R43Ken Forrester Petit Chenin Blanc R43Protea Merlot R49Protea Rose R49Protea Chardonnay (Unwooded) R49
ROSE Pierre Jourdan: Tranquille R125Protea Rose R135De Grendel Rose R150Haute Cabrieve Chardonnay/ Pinot Noir R175
RED WINE Ken Forrester Petit Cabernet R125Protea Merlot R135Warwick First Lady Cabernet Sauvignon R185 Kanonkop Kadette R200Diemersdal Merlot R210Diemersdal Shiraz R210Rupert & Rothschild Classique R300
WHITE WINE Ken Forrester Petit Chenin Blanc R125Ken Forrester Petit Sauvignon Blanc R125Protea Chardonnay (Unwooded) R136Diemersdal Sauvignon Blanc R155Ken Forrester Reserve Sauvignon Blanc R175Springfield Life from Stone R240
CAP CLASSIQUE Simonsig Satin Nectar Rose R270Simonsig Kaapse Vonkel R270Simonsig Kaapse Vonkel Brut R270
CORKAGE (PER BOTTLE) R50
Main course selection...DURBAN LAMB CURRY ......................................................R160Boneless lamb curry with potatoes presented with basmati rice, sambals, poppadom and roti
BUTTER CHICKEN CURRY ................................................R130Boneless chicken supreme cooked in mild butter chicken sauce served with basmati rice and poppadom
CHICKEN & PRAWN CURRY .............................................R160Traditional chicken and prawn curry with basmati rice, sambals, roti and poppadom
FISH CURRY..............................................................................R140Tamarind infused Natal fish curry with basmati rice, sambals, poppadom and roti
DESSERT
PEPPERMINT CRÈME BRULEE ......................................... R55Peppermint flavoured English custard served with caramelized sugar crust
APPLE CRUMBLE ..................................................................... R50Raisin infused apples are topped with golden crumble and presented with warm vanilla sauce
LEMON CHEESE CAKE ......................................................... R55New York style chilled lemon cheese cake presented with wild berry topping and cocoa dust
CHOCOLATE CAPPUCCINO ................................................ R70Chocolate mousse topped with vanilla bean ice cream and chocolate sauce
CHEESE PLATTER ..................................................................R120Selection of 5 top local midland cheeses served with a selection of preserves and melba toast
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