Norwegian Salmon rolled in masala, avocado & green chilli purée, ponzu melon & wild rocket

Lime & coriander sous vide calamari, fried rice noodles, seaweed and crispy tentacles

Thinly sliced beetroot, red onion & pear tart with toasted pine nut, goats cheese mousse, gratinated parmesan and a dill dressing

Fresh fennel salad, orange, feta, toasted pecan nuts with a citrus dressing

Norwegian Salmon glazed with soy, chilli & ginger, served with Xhosa inspired Umfino

250g succulent cut of beef, grilled king oyster mushroom, herb salted ‘Bafana’ fries and a Madagascan green peppercorn sauce

Samp prepared in a Risotto style served with a pan-fried king oyster mushroom, topped with toasted cashew nuts

Charred cauliflower, mixed grain pilau, tomato chutney, toasted almond flakes, pickled red onion and horseradish dressing.

Grilled peri-peri prawns, corn ribs, coriander, dill & citrus micro green salad with a corn & saffron aïoli

Fried jasmine rice ice-cream topped with a burnt honey syrup

Pistachio mousse, dark chocolate crémeux, date & coconut crust

Creamy panna cotta, lime zest and stewed pineapple

Seared Norwegian Salmon served in an Imfino velouté, amasi drizzle & lemon gel.

Rooibos glazed springbok loin, charred corn, olive & biltong soil, served with beetroot & goats cheese pockets

Charred aubergine, wild mushroom reduction, mushroom purée, watercress pesto, amasi labneh topped with black truffle zest

Smoked snoek layered with roasted butternut & mozzarella served with a butternut & saffron velouté, topped with smoked leek oil and cayenne pepper cashews

Biryani inspired risotto balls, braised curried lamb, served with an amasi raita and a carrot, ginger & coriander sambal.

Smoked snoek layered with roasted butternut & mozzarella served with a butternut & saffron velouté, topped with smoked leek oil and cayenne pepper cashews

Chicken breast stuffed with a prawn, spinach & ricotta mousseline, served with butter chicken sauce, sautéed gnocchi and coriander pesto

Charred cauliflower, mixed grain pilau with tomato chutney, toasted almond flakes, pickled red onion and horseradish dressing.

A Xhosa inspired citrus polenta served with dried butternut, butternut shavings & toasted pumpkin seeds

Butternut & cinnamon crème brûlée, served with honeycomb and butternut crisps

Homemade sorbet served with a pineapple & mint salsa

Cheesecake with Ladyfingers casing, topped with Nesquik white chocolate ganache, served with a berry compote

STARTERS
Nelson Mandela Rose
Seared Norwegian Salmon served in an Imfino velouté, amasi drizzle & lemon gel.

Umhluzi Wenkomo
Oxtail dim sum severed in a hearty chilli beef broth, topped with fresh carrot, leek & ginger crisps.

Beetroot Tartare
Beetroot & herb tartare, braised baby onion with chives, roasted garlic yoghurt & herb oil

MAINS
Lamb Shank
Curried lamb shank, roasted garlic & thyme mash potato, braised cabbage and spinach, drizzled with coriander & amasi raita,

Smoked Aubergine & Coconut Risotto
Smoked aubergine, coconut & lemon risotto, roasted artichoke, topped with confit lemon, toasted pine nuts, coriander gel and parmesan shavings

Winter Seabass
Pan-fried seabass, served with broccoli and a corn & dill sauce, topped with pickled cauliflower shavings & chilli oil

DESSERTS
Bittersweet
Butternut & cinnamon crème brûlée, served with honeycomb and butternut crisps

Ginger Pudding
Sticky ginger pudding, homemade amarula ice-cream and ginger soil.

Amasi & Pear
Sour milk mousse, sherry poached pear served with a berry coulis, amasi crumble & dehydrated pear

STARTERS
Nelson Mandela Rose
Seared Norwegian Salmon served in an Imfino velouté, amasi drizzle & lemon gel.
Paired with Aslina Chardonnay

Umhluzi Wenkomo
Oxtail dim sum severed in a hearty chilli beef broth, topped with fresh carrot, leek & ginger crisps.
Paired with Steenberg Merlot

Beetroot Tartare
Beetroot & herb tartare, braised baby onion with chives, roasted garlic yoghurt & herb oil
Paired with Paul Cluver Estate Pinot Noir

MAINS
Lamb Shank
Curried lamb shank, roasted garlic & thyme mash potato, braised cabbage and spinach, drizzled with coriander & amasi raita,
Paired with Cederberg Cabernet Sauvignon

Smoked Aubergine & Coconut Risotto
Smoked aubergine, coconut & lemon risotto, roasted artichoke, topped with confit lemon, toasted pine nuts, coriander gel and parmesan shavings
Paired with Aslina Chardonnay

Winter Seabass
Pan-fried seabass, served with broccoli and a corn & dill sauce, topped with pickled cauliflower shavings & chilli oil
Paired with Ken Forrester Old Vine Chenin Blanc

DESSERTS
Bittersweet
Butternut & cinnamon crème brûlée, served with honeycomb and butternut crisps

Ginger Pudding
Sticky ginger pudding, homemade amarula ice-cream and ginger soil.

Amasi & Pear
Sour milk mousse, sherry poached pear served with a berry coulis, amasi crumble & dehydrated pear
All our desserts are paired with Mr. Mandela’s preferred wine Boschendal Vin D’Or