Dinner A La Carte
Dinner A La Carte
Dinner A La Carte
Executive Chef Michael Colling presents, This Menu can best be described as a combination of old classics with new innovations and techniques that are simple and honest I would invite you to indulge in a unique culinary experience We only use the finest ingredients available in South Africa Our Chef, would be delighted to enhance your meal to your pecifications if you desire and require any special requirements Following a range of many successful dishes over the years, we tempt you to indulge in our new menu, which has been created to tantalize you and your taste buds To compliment your meal, we recommend that you choose one of our award winnings wines Bon Apptit,
Dinner Menu
Starters
Creamy mushroom soup topped with froth
60 70 90
Lemon cured salmon remoulade, salmon mousse Salmon lasagna with pickled cucumber with lime jelly
Oysters
22 each 70
Layered with feta cheese, tomatoes, brinjals marinated vegetables, pesto parmesan cheese and basil pesto
Vegetable Tower
Layered with basil pesto, drizzled with red wine reduction, topped with parmesan cheese and Asian greens
70
Main Course
Wrapped with spinach and mushroom in phyllo pastry, set on potato and turnip mash, ostrich skewer. Soya and berry glaze
Springbok
180
Served with herb mash, root vegetables and a red wine sauce
Oxtail
150 160
Smoked lamb loin set on potato fondant, lamb shank pie, pea pure, baby vegetables, and port jus
Lamb Plate
Mustard beef fillet, set on garlic and mushroom risotto Chicken liver parfait, vegetables, fig, port wine jus
Beef Fillet
150
Served soya, ginger, stir fry vegetables potato fondant set on bok choy
130
Lime marinated Scottish salmon, set on pea and dill risotto Seasonal vegetables topped with lemon aioli and saffron beurre blanc sauce
Salmon
150
Served with penne pasta, served with cubed potatoes, spinach, basil pesto, cream mushrooms, mixed with ariabata sauce, topped with parmesan shavings
110
Mlange of Vegetables Side Green Salad Potato wedges Savory Rice French Fries
Side orders
38
Dessert
Rooibos panna cotta served within a berry soup with granadilla ice cream Chocolate ice cream, Kahlua chocolate pudding, cappuccino mousse with chocolate smoothie Lemon infused Crme Brule served with berry compote A daily selection of sorbets of ice creams
Panna cotta
65
Chocolate Rush
65
Crme Brule
65 65 65
Gelati Assorti
Twice baked blue cheese souffl, gooseberry compote Brie cheese bavarois with rooibos compote
Cheese
55 55