On arrival

Benguela Cove Cuvee 58 Brut served to guests on arrival.

Starter

Strawberry and Springbok Carpaccio

Thin slices of smoked springbok carpaccio, inter-layered with fresh strawberries, dressed with strawberry-balsamic vinegar, Benguela Cove olive oil and dusted with micro-greens.

OR

Huckleberry Halloumi

Halloumi cheese flat-top grilled to perfection, sliced & topped with strawberries flavoured with brown sugar and fresh mint.

OR

Thai-style Fishcakes

Shredded smoked salmon and grilled hake mixed with potato, sweet potato and sweet corn. Flavoured with lemon grass,

ginger and basil. Rolled into croquettes, egg washed and dusted in Japanese breadcrumbs. Fried until golden brown and served on a bed of red cabbage drizzled with coconut cream. Topped with a mayonnaise infused with a Thai green curry paste.

Accompanied by Benguela Cove Lighthouse Rose 2025

All starters are served with our freshly baked mushroom and caper bread and farmhouse salted butter.

Main Course

Wild Mushroom Pastry

Trio of exotic mushrooms, pan-fried in butter with black pepper, garlic and fresh herbs; doused with vintage port and bound with cream. Combined with local, vintage cheddar then wrapped in phyllo pastry and baked till golden brown.

OR

Chef’s Bordelaise Fillet

Tender beef fillet, fire-grilled to Chef’s preference and topped with a delicious bone-marrow, red wine demiglace sauce.

Accompanied by Benguela Cove Moody Lagoon Red Blend 2021

OR

Hermanus Seafood Trio

Freshly caught Linefish, grilled and topped with a decadent mussel, king prawn, chardonnay, fresh cream and basil sauce.

Accompanied by Benguela Cove Lighthouse Sauvignon Blanc 2025

All main courses are served with green beans in smoked garlic olive oil, carrots in a rosemary butter glaze and classically prepared potato croquettes.

Dessert

Trio of Chocolate Terrine

A decadent dark, white and milk chocolate in-house ice cream slice served on a spiced shiraz syrup dusted with almond praline.

Accompanied by chilled Benguela Cove Lighthouse Syrah 2021

R1150 per person plus 10% service charge

OPTIONAL: Add three canapes as a pairing with the Cuvee Brut at R250 per person plus 10% service charge: Fresh Parisian Oyster; Smoked Salmon & Avo Mousse; Chicken & Cointreau Crisp