During the year we celebrate a number of special days, where chef prepares a once-off set-menu to mark the occasion. These days include Valentine's Day, Mother's Day, Father's Day, Christmas in July, Christmas and New Year's Eve.
Grilled Halloumi (V)
Halloumi grilled and served with leaves, peppadew coulis, parmesan wafer and peppadew mousse.
Mozambican Chicken Livers
Sautéed with garlic, onion, diced bacon and a peri-peri cream.
Wild Mushroom Soup (V)
Wild mushrooms, onion, garlic, cream and rosemary.
With a Thai sweet chilli sauce and a wasabi mayonnaise.
Famous Cape Malay dish. Served with a duo of sauces and a mint salsa.
‘Slow Cooked’ Beef Tongue
Finished in rosemary butter. Served with a brandy mustard sauce, potato mash and seasonal vegetables.
Sirloin grilled and topped with either mushroom, peppercorn or old man sauce.
Chicken schnitzel pan-fried and stacked with mozzarella, basil pesto and topped with Napolitana sauce.
Grilled Linefish Thermidor
Topped with a mediterranean salsa (capers, olives, sundried tomatoes, celery, olive oil and lemon).
Smoked Pork Belly
Smoked pork belly -cured and smoked on our premises. Served on red wine jus, with red cabbage and mustard relish.
Melanzani Parmigiana (V)
Baked aubergine topped with homemade Napolitana sauce and overbaked with mozzarella. Served with a side green salad.
New York Cheesecake
A classic baked cheesecake.
A classic French dessert. Baked custard with a burnt sugar topping.
A famous French dessert. Thin layers of Joconde soaked in coffee syrup, layered with ganache and coffee buttercream, then topped with a chocolate glaze.
Homemade Italian style ice cream sprinkled with toasted almonds and honeycomb.
Some really special days coming up:
Christmas in July: get out that reindeer pattern jersey that you always wanted to wear but it was too hot! - 27/28 July 2019
Spring Day: Let's welcome in summer with flowers, sunshine and beach! - 1 September 2019
Chef is preparing some really yummy set-menus. Book early!
Christmas in July 2019 – R280 p.p
Dinner 27 July 2019 / Lunch 28 July 2019
Mushroom Florentine (V)
Grilled Black mushrooms topped with spinach and garlic and overbaked with Emmentaler cheese.
Iconic Dutch dish. Finely chopped pork and beef, slow-cooked, then blended with a béchamel cream. Coated in breadcrumbs and deep fried. Served with a Dijon mustard.
Salmon, cold cured with dill sugar and salt. Served on blinis with dill mousse and lime wedges.
Roast Tomato Soup
Tomatoes roasted with garlic, herbs and bouillon, topped with cream, basil pesto, olive oil and served with parmesan cheese and a parmesan wafer.
Crumbed scallops of beef. Pan-fried and layered with ham and mozzarella cheese. Topped with our homemade Napoletana sauce.
Grilled Baby Cob
Grilled Baby Cob, served with a Mediterranean salsa (lime, coriander, tomatoes, capers, garlic and olive oil)
Ben’s Kassler Steaks
Cured and smoked pork Kassler steaks, grilled with our homemade sticky honey glazing. Served with a mustard relish and berry chutney.
Greek Lamb Athena
Slow-cooked lamb. With rosemary, garlic and lemon juice.
Moroccan Style Grilled Chicken
Partially deboned baby chicken. Rubbed with cumin, paprika, coriander, ginger, turmeric, cinnamon, cayenne pepper, garlic and olive oil. Grilled and served with lemon and tzatziki.
250g sirloin – topped with either mushroom, peppercorn, garlic cream, old man or Monkey Gland sauce.
Homemade Malva Pudding
A traditional South African baked pudding. Served with cream or ice-cream.
A classic French dessert. Eggs, cream and vanilla topped with caramelized sugar.
Apples cooked with sugar and cinnamon and overbaked with a crumbly topping.
Irish Coffee / Kahlua Coffee
Coffee, with your choice of whisky or kahlua, topped with cream.