Hermanus VIP’s Choice Menu 

STARTERS

A duo of Carpaccio thinly sliced smoked springbok topped with kalamata olives, cherry tomatoes, red onion, fresh basil & local parmesan cheese shavings. Drizzled with olive oil. Thinly sliced smoked salmon topped with fresh strawberries, toasted almonds, sour cream and black sesame seed. Dressed with olive oil & honey. 

A menagerie of fresh salad ingredients, seasonal fruits, nuts and seeds. 

Hot baby marrow Carpaccio gratinated with cheese, lemon, chili and coriander. Thick cut of Cypriot goats’ cheese, grilled and served with fresh grapes, macerated in sugar and olive oil with lemon and fresh mint. 

Fresh Mussels in a sauce of leeks, white wine, thyme and fresh cream. 

Fresh oysters, served on crushed ice with a lemon wedge. 

Chicken livers in a delicious fresh basil, vintage port cream sauce. 

All served with freshly baked mushroom & caper bread rolls. 

MAINS

Sliced pork fillet pan fried in butter with peppercorns, bay leaf and red onions flamed with brandy sweetened with honey and whole grain Dijon mustard then bound with cream. 

Tender chicken breasts pan fried in olive oil and butter, doused in white wine and bound with cream, flavored with organum. Dusted with feta cheese and roasted almond flakes. 

Tender cubes of beef sirloin steak fire grilled and served in a mushroom brandy, fresh basil cream sauce. Fresh linefish topped with a slice of red onion and tomato oven baked in butter and its own juices to perfection. 

King sized prawns grilled to perfection and served with a white wine and garlic butter herb sauce. 

All served with fresh seasonal vegetables, basmati & black sesame rice, rosemary & olive oil roast potatoes.

Starters and mains to be served in a banquet style down the center of the table for the guests to share. 

This is a La Pentola taste experience not to be missed. 

DESSERT

Crème Brule 

OR 

Chocolate Terrine

R 750 per person + 10% service charge