STARTERS

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 Provencal herbs and whole peeled Italian tomato,

celery and carrot sauce.

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

Duo of Mediterranean in house dips - mango pickled atchar, tzatziki, marinated olives and feta cheese.

All served with freshly baked mushroom & caper bread rolls.

MAIN COURSE

Tender chicken breasts cubed and rolled in cajun spice grilled on the flat top then tossed through a sweet granadilla, balsamic and honey sauce decorated with slices of fresh strawberries.

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 cubes of beef sirloin steak fire grilled and served in a mushroom brandy, fresh basil cream sauce.

Fresh hake topped with a lemon butter sauce.

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

DESSERT

Crème Brule

OR

Danish Vanilla

R 535 per person + 10% service charge

OPTIONAL add on: Oven baked King Prawns R 110.00 per person