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