Bread at the Table



Artisanal Bread Selection:

Red pepper pesto, olive tapenade, baba ghanoush







Entrée:

Patagonia Squid Salad -

Grilled squid tossed in a ginger chilli soy ponzu, wasabi mayonnaise and Asian coleslaw topped with bean sprouts and lemon zest







Main Course 1:

Grilled Royal Kingklip served with fennel butter vegetables, lemon & lime & dill butter sauce



Main Course 2:

Peppered Grain Fed Beef Fillet -

Pep beef fillet with mushroom sauce, served with roasted butternut & baby marrow cigars with herbed buttered garlic & sage mash potato







Dessert:

Chocolate Sacher Torte -

Chocolate cake layered with chocolate mousse and covered with chocolate ganache served fruit garnish

Bread at the Table



Artisanal Bread Selection:

Red pepper pesto, olive tapenade, baba ghanoush







Amuse Bouche:

Mediterranean Crab & Shrimp bowl







Starter:

Camembert Cheese Salad -

Deep fried camembert layered with Peppa dew, herb salad and drizzled with balsamic reduction.







Main Course 1:

West Coast Crayfish Thermidor -

West Coast Crayfish Thermidor served with roasted fennel butter vegetables, jasmine rice and lemon & dill butter sauce.





Palette Cleanser:

Lemon Sorbet





Main Course 2:

Lamb Duo -

Dukkha spiced Karoo lamb cutlet with roasted lamb roulade, served with an herb mashed potato, wok seared ginger soy vegetables and a thyme jus.







Dessert:

Vanilla pod Crème Brule -

A classic styled crème Brule with a creamy vanilla custard center topped with caramelized sugar and fruit garnish.

Bread at the Table | Artisanal Bread Selection

Tomato chilli jam, chive cottage cheese, herb butter



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Starter | Pot Sticker

Crab & prawn pot stickers served with ginger soy sauce topped with toasted sesame seeds



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Main Course 1 | Seafood Linguini

West coast seafood poached in napolitana sauce tossed with linguini pasta and parmesan cheese, drizzled with fresh basil and olive oil



Main Course 2 | Hoisin Confit Duck Leg

Hoisin & five spice glazed confit duck leg quarter served with fragrant jasmine rice, pickled cucumber salad with chilli & lime



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Dessert | Almond & Cappuccino Mousse

Espresso cake layered with almond mousse, covered with cocoa accompanied by dark chocolate shavings

Bread at the Table | Artisanal Bread Selection

Tomato chilli jam, chive cottage cheese, herb butter.



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Amuse Bouche

Crab & prawn pot stickers served with ginger soy sauce topped with toasted sesame seeds.



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Starter | Oudtshoorn Ostrich Salad



Grilled ostrich, baby herb salad, toasted sunflower seeds, peppadew, red onion, cherry tomato, drizzled with lemon & honey dressing.



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Main Course 1 | Pan Seared Kabeljou

Pan seared kabeljou with saffron & mussel velouté served with almond broccoli, parsley new potato and grilled lemon



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Palette Cleanser | Lemon Sorbet



Main Course 2 | Braised Lamb Shoulder

Slow braised lamb shoulder prepared in a lamb jus served a bouquet of baby vegetables, chickpea rice topped with chimichurri



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Dessert | Chocolate Brownie



Chocolate nut brownie covered with chocolate ganache topped with berries & whipped cream