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 leeks, white wine, thyme and fresh cream.

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

All served with freshly baked mushroom and caper bread rolls.

MAIN COURSE

Tender slices of chicken breast in a Chardonnay, oregano, lemon, fresh cream sauce. Dusted with feta cheese and roasted almonds.

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.

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.

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

Trio of chocolate terrine

R 450 per person + 10% service charge