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

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

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

Thinly sliced beetroot, red onion & pear tart with toasted pinenut, 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

250 g succulent cut of beef , grilled king oyster mushroom, herb salted ‘Bafana’ fries and a Madagasca n 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 stew ed pineapple

STARTERS



Kitfo Carpaccio - Thinly sliced Beef fillet rubbed with Kitfo spice, crispy capers, black garlic aïoli and a pickled onion & chilli jams



Cape of Hope ‘Chokka’ - Lime & coriander sous vide calamari, fried rice noodles, seaweed & crispy squid tentacles



Citrus Fennel Salad - Fresh fennel Salad, orange segments, feta , citrus dressing and toasted pecan nuts



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MAINS



“Seven Colours” - Lamb rack, sweet chicken, green pea and mint risotto, carrot purée, pickled beets, baked butternut and potato salad.



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



Duck & Pineapple - Chard pineapple served a Thai red curry & coconut sauce, topped with basil pesto and citrus



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



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DESSERT



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



Pina Colada- Creamy coconut panna cotta with stewed pineapple and lime zest

S T A R T E R S



Kitfo Carpaccio

Thinly sliced Beef fillet rubbed with Kitfo spice, crispy caper s, black garlic a ïoli and a pickled onion & chilli jam

Paired with Cederberg Shiraz





Cape of Hope ‘Chokka’

Lime & coriander sous vide calamari, fried rice noodle s, seaweed & crispy squid tentacles

Pair ed with Ataraxia Sauvignon Blanc





Citrus Fennel Salad

Fresh fennel Salad, orange segment s, feta , citrus dressing and toasted pecan nuts

Paired with Paul Cluver Riesling



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M A I N S



“Seven Colours”

Lamb rack, sweet chicken, green pea and mint risotto, carrot pur ée, pickled beets baked butternut and potato salad.

Paired with Rijk’s Pinotage



Tree of Life

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

Paired with Aslina Chardonnay



Duck & Pineapple

Chard pineapple served a Thai red curry & coconut sauce, topped with basil pestoand citrus

Paired with Paul Cluver Riesling



Glazed Salmon

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

Paired with Aslina Chardonnay



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D E S S E R T



Double Jasmine

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



Pina Colada

Creamy coconut panna cotta with stew ed pineapple and lime zest



All our desserts are paired with Mr. Mandela preferred wine Boschendal Vin D’O r