STARTER

A menagerie of fresh salad ingredients marinated olives and cheese lightly dressed.

Hot baby marrow Carpaccio gratinated with cheese, lemon, chili and coriander.

Fresh Mussels in a sauce of Provencal herbs and whole peeled Italian tomato, celery and carrot sauce.

Thin slices of smoked springbok topped with fresh rocket, Calamata olives, red onions, cherry tomatoes and shavings of parmesan. Drizzled with olive oil.

Trio of Mediterranean in house dips – pickled mango achar, tzatziki, humus. 

All served with freshly baked mushroom and caper bread rolls.

MAIN COURSE

Fresh line Fish grilled to perfection and served in a delicious lemon herb butter sauce.

OR

Tender beef fillet topped with a sauce of button mushrooms, garlic, fresh basil, black pepper, vintage port and cream. Served with potato croquettes.

OR

A delicious thick Haloumi cheese slice grilled and topped with a sun-dried tomato, basil, almond, chili and white wine sauce. (Vegetarian)

OR

Tender slices of chicken breast in a Chardonnay, oregano, lemon, fresh cream sauce.

Dusted with feta cheese and roasted almonds.

All main courses are served with fresh seasonal vegetables and starch.

DESSERT

Tropical Pavlova

R 550 per person + 10 % service charge