Sample  Summer Lunch Menu’s

 3 courses R335 to R400 per head

(excl vat)

Starter

Twice-baked Gorgonzola Souffle , topped with a Smoked Salmon Rosette, 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

 Pistachio Crusted Pan-seared Duck Breast , served with Vanilla Pod Pomme Puree , Wilted Baby Spinach , Fresh Fig & Mandarin Jus

Dessert

Amarula Crème Brulee , Fresh Summer Berries , Spun Sugar

Starter

Asparagus Wrapped In Black Forest Ham ,

Deep-fried Goats Chevin , Orange Hollandaise

Main Course

 Balsamic-glazed Fillet of Beef , served with Plum Tomato , Buffalo Mozzarella & Basil Salad , Parmesan & Truffle Fries, Basil Pesto

Dessert

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

Caramelized Pecan Nuts

Starter

Duck Confit & Julienne Vegetable Spring  rolls served with Pickled Ginger & Orange Dipping Sauce

Main

 Herb-crusted Norwegian Salmon served with Spring Pea Tortellini,

Baby Asparagus & Fresh Watercress, Lime Leaf Beurre Blanc

Dessert

 “Strawberry Shortcake”

 Vanilla Pod Shortbread layered with Fresh Strawberries & Elderflower Cream.  Served with Mixed Berry Ice Cream & Mint Syrup

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 & Preserved Ginger Ice Cream