Sample  Summer Lunch Menu’s

 3 courses R265 to R315 per head

Starter

Twice-baked Gorgonzola Souffle , served with a Toasted Almond & Apple Salad , Beetroot Viniagrette

Main Course

Parma Ham Wrapped Breast of Free-range Chicken , served with Butternut & Pecorino Risotto , Wilted

Baby Greens , Macadamia Nut & Thyme Cream

Dessert

Baked Lemon Tart , served with Lemongrass Syrup & Mandarin Sorbet

Starter

Salad of Smoked Salmon , Avocado & Asparagus with Baby Leaves ,

Citrus Vinaigrette

Main

 Pan-seared Duck Breast , served with Vanilla Pod Pomme Puree , Wilted Baby Spinach , Summer Berry Jus

Dessert

Amarula Crème Brulee , Spun Sugar

Starter

Asparagus Wrapped In Black Forest Ham ,

Deep-fried Goats Chevin , Orange Hollandaise

Main Course

 Balsamic-glazed Rib-eye of Beef , served with Plum Tomato , Buffalo Mozzarella & Basil Salad , Side Order of Straw

Chips & Truffle Oil Aioli

Dessert

Baked Vanilla Pod Cheesecake , Served with Fresh Figs & Drizzled in Honey ,

Caramelized Pecan Nuts

Starter

Salad of Cold Smoked Duck with Fresh Fig & Micro-leaves , served with a Pistachio & Orange Vinaigrette

Main

 Pan-grilled Norwegian Salmon , Asparagus , Minted Pea Puree  , Fresh Watercress

Dessert

 “Strawberry Shortcake”

 Vanilla Pod Shortbread layered with Fresh Strawberries & Chantilly Cream.  Served with Mixed Berry Ice Cream

Starter

 Twice-baked Mature Cheddar Cheese Souffle , served with a Melange of Wild Mushrooms , Cep & Truffle Jus

Main Course

 Black Olive Crusted Rack of Lamb , Served with Garlic New Potatoes , Fine

 Beans , Red Wine & Rosemary Jus

Dessert

 Chocolate Tart set in a Coconut Cust , Caramelized Oranges , White Chocolate Foam