LUNCH STARTER & SALAD COURSES

Lunch Starter

Soup of the Day

West Coast Seafood Soup
Served with sun dried tomato crostoni

Smoked chicken salad
With mandarin, avocado pear, toasted coconut and coriander
drizzled with curry dressing

Seared beef carpaccio
In fine herbs tapenade with parmesan tuille chive and truffle potato honey

Herbed goat cheese and aubergine rondole with mizzuna
Served with gazpacho vinaigrette and sun dried tomato lavache

Grilled portobello mushrooms
With garlic and rosemary aged balsamic rocket, roasted tomato
and parmesan chips

Main Courses

African spiced linefish
Served with chilli lime salsa and coriander mash

Barbequed linefish with basil cous-cous
fine beans, roasted tomato and soya beurre blanc

Chicken breast filled with mushrooms and blue cheese
With crushed potato and tomato, julienne mange tout and sage cream

Peppered Springbok loin
Served with fondant potato, plum tomato and fine beans
in a rosemary olive butter

Coriander crusted fillet of Chalmar beef
With cream spinach, roasted root vegetables and Yorkshire pudding

Homemade Tagliatelle
Served with fresh mussels, sun dried tomato, wild mushrooms
in a creamy basil sauce

Wok fried seasonal vegetables
In a phyllo basket with bok choy, soya beurre blanc
and toasted sesame seeds

Dessert

Traditional brandy pudding

Chocolate fondant
Served with coffee Anglaise cream

Grand Marnier Soufflé
With marinated citrus fruits

Bruléed lemon tart
With orange custard and berry compote

Blueberry cheesecake
Served with Lime Sauce

Yin and Yang of chocolate mousses
With dark whisky sauce and hazelnut praline Anglaise

Platter of local cheeses
Served with fruit preserves, freshly baked bread and biscuits

When creating this menu, we have tried to present a varied and interesting choice.
Should you, however, like us to change one of the other items, we will be glad to accommodate any reasonable request.
Bon appetite
Henry Jonkers - Executive Chef

DINNER MENU

STARTERS

Soup of the day
served with herbed foccacia croutons

Coriander infused shrimp bobotie
served with a pineapple chutney

Paupiette of sole
filled with a salmon mousse, served on steamed greens
and a saffron lime beurre blanc

Smoked salmon and asparagus roulade
dressed with a vodka crème fraiche with a caper potato salad

Salad Katherine
tuna, cottage cheese, egg, tomato, onions and cucumbers, leaf lettuce, nuts,
croutons, dressed with balsamico and extra virgin olive oil

Tandoori chicken salad
with minted yogurt sauce, fresh seasonal berries and citrus fruit

Ravioli of wild mushrooms and goats cheese
accompanied by roasted plum tomato and braised spinach
with a basil pesto creamed sauce

Grilled haloumi cheese with aubergine and crocodile roulettes
dressed with tomato pesto



MAIN COURSES

Cape seafood in prawn and fennel broth
prawns, mussels, calamari and linefish served with fragrant pilaf rice

Grilled linefish
with a spiced a couscous crust, parsley new potatoes and fine beans
enhanced by a light green curry sauce

Baked chicken breast
with gruyere cheese, maple flavoured streaky bacon
warm new potato and vegetable salad

Pastrami crusted lamb loin
served with potato soufflé, fine beans, baby carrots and a rich Port wine jus

A TRIO OF AFRICAN GAME
Grilled ostrich steak, pan fried crocodile tail, seared springbok loin
accompanied by glazed butternut and sweet potato
with an Amarula and Cape gooseberry jus

Harveys Rossini
served on glazed parsnips and potatoes, grilled zucchini and pan fried duck liver,
drenched with a rich garlic jus

Cannelloni of ricotta
filled with roasted vegetables, sundried tomato, green asparagus
in a sauce Mornay


DESSERT


Ginger and green tea parfait
on black cherry compote with pistachio nut tuile

Tropical fruit broth
with a mango sorbet and a chocolate cigar

Orange and chocolate soufflé
with a spiced kumquat and apricot sauce

Cape sweet indulgence
miniature milk tart, cape brandy pudding, passion fruit cheesecake
served with custard cream and seasonal fruits

White chocolate and banana roulade
with a caramelized anglaise and hazelnut ice cream

Spiced pear tart tartin
with a toffee cream sauce and vanilla pod ice cream

Coconut and mascarpone panna cotta
with a raspberry puree and almond wafer

Platter of local cheese
served with fruit preserves, freshly baked bread and biscuits

When creating this menu, we have tried to present a varied and interesting choice.
Should you, however, like us to change one of the other items, we will be glad to accommodate any reasonable request.
Bon appetite
Henry Jonkers - Executive Chef