DINNER SAMPLE MENU
STARTERS
Muscovado Cured Three Streams Salmon ...... R95
pickled baby radish, pea puree, purple mangetout, pea shoots and
lemon crème fraiche
Marinated Beetroot and Black Ash Chevin (V) .....R80
pickled candy beets, orange beet root compote, lava focaccia and
pickled baby leaves
Cape Malay Spiced Saldana Bay Mussels R85
butternut puree, roasted cubes and pickled slices with Bulghar
wheat and picked coriander
Pulled Confit Duck and Crumbed Quails Egg R95
brandy soaked sultanas, herb crepes and saffron aioli
Creamed Porcini Soup (V) R75
griddled ciabatta and truffle oil
Tandoor Spiced Oudtshoorn Ostrich Carpaccio (N) R90
toasted quinoa and cashew nut granola, baby carrot and coriander
mint yoghurt
Puglia Mozzarella (V) (N) R90
tomato mousse, confit tomato, tomato water geleé, Mont Rochelle
pesto crumble and balsamic cream
MAINS
Grain Fed Chicken and Chorizo Ballotine R165
chorizo mousse filling, fricassee of fine beans, red onion, baby
potatoes, green olive and a saffron white wine sauce
Karoo Lamb Loin R195
goat’s cheese mousseline, red pepper, aubergine and baby marrow ragout, candied olives and African wild garlic jus
Pan Fried West Coast Kingklip R175
sautéed savoy cabbage, pancetta lardons, chervil potatoes
and lemon butter sauce
Grilled Karan Beef Fillet R205
buttered green beans, shimeji mushrooms, Dijon mustard potato mousse and Mont Rochelle Artemis jus
Pan Roasted Springbok Loin R205
tender stem broccoli, samp croquettes and Cape gooseberry jus
Chef’s Risotto of the day (V) R145
Moroccan Spiced Vegetable Curry (V) R140
crumbled feta, preserved lemon and brown rice with coriander
Side Orders (V) R45
Roasted baby potatoes with oregano and lemon
Hand cut chips with truffle salt and parmesan
Creamed spinach
Buttered mashed potato
Steamed vegetables with herbed butter
Roasted root vegetables with honey and mustard
Seasonal garden salad
DESSERTS
Seasonal Berry Soufflé R75
Chocolate sorbet
Chocolate Fondant (N) R90
white chocolate mousse, milk chocolate marquise
and hazelnut praline
Tonka Bean Crème Brûlée R70
orange marmalade ice cream
Apricot Mousse and Stone Fruits (N) R75
almond pastry, almond gel, star anise syrup
Mont Rochelle Cheese Platter R145
Chef’s selection of local cheeses, Mont Rochelle fruit preserve, homemade chutney and lavash wafers
(V) denotes vegetarian dishes. (N) indicates a dish contains nuts. If you have any specific dietary requirements, and in particular any food allergies, please let your waiter know before placing your order. Our chef will be more than happy to adapt any of our dishes where possible.
Our chefs work with as many local suppliers as possible to reduce the amount of ‘food miles’ before dishes arrive at your table. We’re also careful not to use any endangered species of fish and aim to use those approved by the Marine Stewardship Council.