April 2013 - Winter Menu

SOUPS
Butternut puree with nutmeg crème fraiche and
prawn croutons
R45
*****
Wild mushroom soup, chicken dumplings and
ajvar
R45
*****
Roast cherry tomato soup served with feta and
spinach calzone
R50
*****
STARTERS
Fried springbok ravioli with leek and potato sauce
R68
*****
Honey roasted baby root vegetables with mixed greens
and chevan
R60
*****
Caesar salad with chicken bunny
R65
*****
Sweet potato gnocchi with black mussels and thermidor
sauce
R70
*****
Open samoosa of spiced aloo chat and braised ostrich
R65
*****
Greek salad
R55
*****
FROM THE GRILL
(All grill items served with roasted root vegetables,
homemade chips or mash potatoes)
Grilled pork belly, black pudding, homemade apple sauce
R105
*****
300g roast garlic and pepper crusted rump steak, served
with béarnaise sauce
R155
*****
250g rib eye steak with whole grain mustard and
Guinness Welsh rarebit
R150
*****
500g T-bone with onion rings slow roasted tomato
R170
*****
200g beef fillet with mushroom sauce and watercress
salad
R175
*****
Malay spiced breast of chicken, ginger and almond fried
beans with coriander and tomato salad
R85
*****
FISH DISHES
Pot roast monkfish with shellfish cream sauce and caramelized baby
carrots
R130
*****
Grilled prawn with pea and ham risotto
R120
*****
Masala rubbed kingklip with roasted peppers and curry butter sauce
R125
*****
Pan fried linefish, crab cakes, fried beans, roast garlic and lemon
sauce
R135
*****
WINTER WARMERS
Braised lamb shank - roasted root vegetables and buttered mash
potato
R180
*****
Macaroni and cheese with prawns and crayfish
R155
*****
Inkukhu nomhluzi - Chicken stew with pap
R80
*****
Sheppard’s pie with honey roasted parsnips
R85
DESSERT
Jam tart and rice pudding ice cream
R40
*****
Lemon sponge with sherry soaked raisins and vanilla bean custard
R35
*****
Berry crumble with clotted cream
R45
*****
Local cheese board with homemade preserves and warm nut loaf
R65
*****
Milo crème Brule
R30
*****
Hot chocolate pudding with praline parfait
R45
*****