Menu 1: R 195.00 per person excluding 10% service

Iced Tomato Gazpacho Soup with a Thyme Breadstick

Or

Goat’s Cheese and Masala Roasted Macadamia Nut Salad
œ

Chicken and Lemon Tagine with Cous Cous and Carrot and Orange Salad

Or

Grilled Line Fish with Succotash and a Tropical Fruit Salsa

Or

Mushroom, Spinach and Feta Phyllo Parcel with a Yoghurt and Dill Sauce
œ

Glazed Lemon Tart with Vanilla Ice Cream

Or

Meringue and Sorbet Stack with Fresh Fruitœ

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Menu 2: R 250.00 per person excluding 10% service

Chilled Spring Pea Soup with Asparagus and Mint Chutney

Or

Chicken Liver Parfait with Port Soaked Figs and Currant Toast

Grilled Line Fish with Mushroom Risotto, Herb Sauce

Or

Beef Sirloin with Café de Paris Butter, Red Wine Sauce and Boozy Onions

Or

Creamed Leek and Mushroom Tartlet with Orange Campari Sauce

Butterscotch Pannacotta with Berry Compote

Or

Chocolate Marquise with Coffee Syrup

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Menu 3: R 295.00 per person excluding service

Mushroom Consommé with Smoked Shitake Ravioli

Or

Game, Pistachio and Cranberry Terrine with Cumberland Sauce
œ

Franschhoek Salmon Trout with Vegetable Pearls, Fluffy Spinach Bites and a Herb Butter Sauce

Or

Beetroot, Apple and Almond Raviolo on Cauliflower Purée with Burnt Sage Butter

Or

Lamb 3 Ways: Roasted Rack, Braised Shoulder and Grilled Merguez Sausage with Garlic Mashed Potatoes, Braised Fennel and Red Wine Sauce
œ
Grappa Parfait on a Spiced Biscuit

Or

Caramel Chocolate Chunk Tart
œ
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Menu 4: R 390.00 per person excluding service

4 West Coast Oysters with Leeks, Cucumber Jelly and Warm Hollandaise

Or

Warm Hazelnut Coated Goat’s Cheese Crottin, Raspberry and Herb Salad

Or

Terrine of Foie Gras with Citrus Salad and Toasted Brioche
œ

Rare Duck Breast with Summer Berries and Raspberry Vinaigrette

Or

Norwegian Salmon with Horseradish Crust, Beetroot Mash and Champagne Butter

Or

Leek and Asparagus Flan with Glazed Baby Vegetables and Porcini Butter

Or

Gin Soaked Rare Venison Loin with Shitake Flan, Spätzle and Spiced Port Sauce
œ
White Chocolate Tart with Dark Chocolate Ice Cream

Or

Poached Nectarines and Mascarpone Cheese on a Shortbread Biscuit with toasted Almonds

Or

South African Artisinal Cheese Plate
œ
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