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.

MAIN COURSE

A La Pentola classic. Button mushrooms pan fried with Madagascan peppercorns, onions and garlic flamed with Sambuca bound with cream and tossed through with spaghetti pasta.

Red braised onions pan fried in olive and butter with strips of grilled halloumi, black peppercorns, sun dried tomatoes and fresh basil. Doused with white wine, bound with cream. Tossed through with penne and dusted with local parmesan cheese.

Fresh vegetables pan fried with ginger, lemon grass, chili, garlic and green curry Thai paste bound with coconut cream, served with rice noodles and poppadum.

Lentils pan fried in olive oil and butter, braised onions, mixed peppers, mixed curry powder, ginger, cumin seeds, flavored with garlic and bound with cream and whole peeled Italian tomatoes. Served with basmati rice.

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

DESSERT

Fruit sorbet and vanilla ice cream sundae.

R 385 per person + 10% service charge