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

West Coast Oysters
West coast Oysters Rockefeller with
soft herbs and fennel butter crumbs

Fynbos Muesli
Fynbos muesli pots with toasted granola
mixed fruit compote & Bulgarian yoghurt, honey

Smoked Trout Breakfast Stack
Potato hash brown topped with spinach & soft poached egg, 3
streams smoked trout & classic mornay sauce

Fluffy Pancakes
Fluffy pancakes with chantilly cream, mixed berry compote,
chocolate sauce

DRINKS INCLUDE VARIETY OF MIMOSAS, FRUIT JUICES
AND FILTER COFFEE

Bread at the table
Selection of artisanal bread served with
smoked salmon mousse, herbed butter, tomato chilli jam

Butternut Cream Soup
A velvety blend of slow-roasted butternut, simmered with
aromatic herbs and a touchof cream, topped with parmesan
and toasted nuts
Pairing: Diemersdal Sauvignon Rose or Sauvignon Blanc

Seafood Gumbo
A hearty seafood gumbo brimming with, tender crab, mussels,
line fish, and delicate squid, all simmered in a spiced, slow
cooked broth served with fragrant Spanishpaella rice.
Pairing: Diemersdal Chardonnay Unwooded

Chicken Ballotine
Succulent chicken, deboned and rolled into a classic ballotine,
slow cooked andserved alongside a medley of seasonal
vegetables, earthy mushroom ragout, and orange-infused sauce
that adds a subtle citrus sweetness
Pairing: Diemersdal Cabernet Sauvignon Merlot

Sticky Toffee Pudding
A rich, moist sponge infused with caramel drenched in a
warm,buttery toffee sauce finished with toasted walnuts and a
delicate dusting of icing sugar

Bread at the table
Selection of artisanal bread served with
smoked salmon mousse, herbed butter, tomato chilli jam

Asian Postickers
Franschhoek trout & Salmon potsticker with Asian slaw
Pairing: Dimersdal Sauvignon Rose or Sauvignon Blanc

Butternut Cream Soup
A velvety blend of slow-roasted butternut , with aromatic herbs
and a touch of cream,topped with parmesan and toasted nuts

Seafood Hotpot
Medley of ocean-fresh seafood, simmered in a flavourful broth
with tender fish, shellfish, and delicate herbs served with
Spanish rice and topped with coriandercream
Pairing: Dimersdal Chardonnay Unwooded

Palate Cleanser
Tomato & Lemon Gazpacho

Grain Fed Braised Beef
Slow Simmered Braised beef brisket with gravy served with
Yorkshire pudding, smoked celery panna cotta, shimeji
mushroom ragout and roasted baby rainbow carrots
Pairing: Dimersdal Cabernet Sauvignon Merlot

Malva Pudding
A South African classic, soft and spongy caramelized pudding
soaked in a warm, buttery sauce served with a vanilla-infused
crème anglaise