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Soup
Biltong and Mushroom Soup
Minestrone
Soup of the day


Salads
Greek
Roquefort
Salmon, goats cheese and avocado
Cajun Chicken with creamy vinaigrette
Biltong with fig and blue cheese  
Biltong with fig and feta cheese
Medium Salad (3 persons)
Large Salad (5-6 persons)
Avocado optional

Cold Starters
Prawn and avocado
De-shelled prawns, layers of avocado and piquant cocktail sauce

Smoked salmon terrine infused with lime

Steak Tartare
Raw beef fillet, capers, onions, Dijon mustard, black pepper and olive oil


Hot Starters
Snails
Sizzling in creamy garlic butter

Chicken Livers
In creamy port reduction, separate peri-peri sauce

Camembert Cheese
Winelands Camembert with cranberry sauce

Brie Cheese
Wrapped in phyllo pastry with fig preserve

Crumbed Mushrooms
Stuffed with feta and peppadew

Smoked Snoek
Wrapped in phyllo with maroela reduction
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Calamari Starter
Lemon butter, garlic butter or peri-peri

Calamari Portuguesa
Grilled in the style of old Portugal

    
From the grill
Rump 300g
Sirloin 300g
Sirloin on the bone 500g
Fillet 200g
Fillet 270g
T-Bone 700g
Spare Ribs 500g
Spare Ribs 900g
 

Sauces
Madagascar Green Peppercorn
Porto Bellini Mushroom and Thyme
The Original Monkey gland
Red wine, bacon and mushroom
Blue cheese and cream
Wholegrain Mustard and Brandy
Café de Paris – herb butter
Fontina cheese 


Venison
Springbok Linguine
Pan fried springbok loin in honey and lemon glace

Gemsbok “Oryx” Schnitzel
Crumbed loin of gemsbok with red wine, bacon and mushroom sauce 

Eland stew


Special Grills
Sirloin Togetherness
Well matured with creamy red wine, bacon and mushroom sauce

Between the Sheets
Fillet with shrimps, asparagus, mushroom, creamy pepper and Fontina cheese sauce

Surf & Turf
An old favourite returns!

Fillet Haloumi
With mixed berry and red wine reduction

Veal Schnitzel
Crumbed, with cheese or mushroom sauce

Prawn and Chicken curry
Thai green curry, flavoured with coconut and coriander (Hot)
Thai red curry, flavoured with galangal and lime (mild)

Lamb of the day
Ask your host!

Lamb Curry
Neck and knuckle
 
Lamb loin cutlets
Pan fried with red wine reduction
 
Oxtail
Slow cooked in red wine, flavoured with herbs and gremolata


Poultry
Deboned Chicken
Half chicken, roasted, choice of creamy lemon butter or peri-peri

Chicken Schnitzel
Crumbed, with cheese or mushroom sauce

Duck Fuji
Lychees, cherries and slices of mandarin orange

Asian Duck
Flavoured with soy and sweet chilli


Seafood
Linefish of the day
Topped with sautéed mushrooms and lemon butter

Sole Belle Meuniere
Grilled, served with lemon butter

Sole Pachas
Shrimps, mushrooms and asparagus in creamy white wine sauce
 
Kingklip Belle Meuniere
Grilled, served with lemon butter
 
Norwegian salmon
Lightly seared, with white wine and tomato cream

Calamari
Lemon butter, garlic butter and peri-peri

Calamari Portuguesa
Grilled in the style of old Portugal

Prawns
Basmati rice, lemon butter, garlic butter and peri-peri

Seafood Combo’s
Ask your host for a combo of your choice


Desserts
​Crème Brulee
Chocolate Mousse
A trio of Mousse!
Baked Cheesecake
Served with fresh fruit coulis
Lemon Meringue
Italian Kisses
Ice-cream and Bar One sauce
Dessert of the day
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