Menu date: December 2005
| Classic Dinner Menu | Appetisers |
|---|---|
| Salmon Trout fish cakes with poached egg, watercress, vermouth velouté | R42 |
| Goat’s cheese & tatsoi salad, yellow pepper essence, pine nuts, calamata olives | R39 |
| Mascarpone & blue cheese tart, tomato jam | R43 | Mains |
| Grilled Rump of Chalmar Beef with béarnaise & fries | R78 |
| Buffalo mozzarella & roast vegetable lasagne, with red pepper essence | R66 |
| Pan-fried Veal liver with brown onion marsala gravy, fried spinach & colcannan | R75 |
| Guinea fowl breast with tarragon & tomato sauce, preserved lemon & skordalia | R85 |
| Tandoori styled black Tiger Prawns with saffron rice pilaf, kachumber salad | R130 |
| Contemporary Dinner Menu | Appetisers |
| Steamed Blue Bay mussel Laksa | R48 |
| Roast duck salad, with honey-chilli dressing, mizuna & mint | R46 |
| Vegetable Tempura | R45 |
| Tomato, eggplant & artichoke salad with deep- fried mozzarella & basil vinaigrette | R44 |
| Chilli salt Squid with aioli, mint & coriander | R45 | Mains |
| Indian prawn Risotto with avocado cream | R82 |
| Middle Eastern marinated rack of lamb, potato fondants, eggplant & yogurt | R98 |
| Free Range chicken side with chilli, lemon & oreganum, fries & baby carrots | R72 | Desserts |
| Frozen Espresso cake | R35 |
| Raspberry & White chocolate sundae | R35 |
| Lemon tart with moskonfyt ice cream | R35 |
| Tiramisu & Affogato | R35 |
| Chocolate macadamia pudding, palm sugar ice cream & coconut fume | R35 |
| Campari & orange sorbet stack with vanilla crème fraiche & nutty wafers | R36 |
| Chocolate tart with raspberry, caramel & fresh cream | R36 |
| Local cheeses with honey, almond wafers and grapes | R44 |
