COLD STARTERS

COLD STARTERS

Oysters (when available)

Blood Mary Granita with Crispy Fried Onions Rings R32

Creamed Horseradish, Lemon Juice & Chives R32

Chilli, Lime & Onion Salsa with Soya Pearls R32

Smoked Salmon Wrapped with Cream Cheese, Fresh Basil and Onion Salsa R32

Saffron Pear and Goat’s Cheese (V)
R95

Saffron Poached Pear layered with Goat’s Cheese and Candied Pecan Nuts, served on a Watercress Coulis with Thyme and Honey

Prawn Tails
R99

Sautéed Prawn Tails in a Garlic & Black Pepper Butter served on a Crab & Cucumber Salad with a Chilli Lime Dressing

Salmon Gravlax
R99

Home-Cured and Chamomile-Smoked Salmon, Dill Apple Cubes, Herb Croutons, Apple & Star Anise Gel and Toasted Sesame seeds

Beef Carpaccio
R99

Thinly Sliced Raw Beef with Deep Fried Capers, Spring Onions, Wild Rocket, Parmesan Shavings and Lemon Dressing

Tuna Tartare
R110

Chopped Raw Tuna Loin with Red Onions, Lemon Juice, Chillies, Parsley, Coriander Leaves, Lemon Oil, Avocado & Wasabi Puree

Beef Steak Tartare
R105

Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Raw Egg Yolk, Dijon Mustard and Chillies OR you can mix it to your taste

HOT STARTERS

HOT STARTERS

Crocodile
R99

Crocodile Tail Strips, Crumbed and Deep Fried, served with Smoked Crocodile Carpaccio, Pickled Celery and Tamarind Dressing

Soups (Ask Your Service Ambassador)
R65

Mushroom and Biltong Soup of the Day

Snails
R75

Garlic Butter or Creamy Garlic

Blue Cheese, Smoked Springbok, Black Pepper and Thyme R85

Chicken Livers
R75

Pan-Fried Chicken Livers, served in a choice of Sauce with Bread

Creamy Peri-Peri & Peppadew or Regular Peri-Peri & Peppadew

Mushroom Biltong Trinchado
R99

Sautéed Beef Cubes, Mushrooms and Biltong in a Mild Creamy Peri-Peri Sauce

Wild Mushroom Risotto Balls
R89

Wild Mushrooms, Garlic and Parsley Mixed in a Risotto and Mozzarella Ball with Roasted Onion Puree, Chopped Rocket and Chive Crème

Quail
R115

Partially De-Boned, Pan-Fried Quail in Herbs and White Wine, with a Bourbon-Poached Pear and Rosemary Orange Syru

Scallops
R119

Pan-Fried Scallops served on Vanilla-Infused Pea Puree, with Fresh Green Apple, Smoked Corn and an Apple Syrup

Add Crispy Parma Ham R125

Duo of Smoked Snoek
R85

A Snoek Cake and Parcel, served with Cucumber Spaghetti and a Coriander Dipping Sauce

Baked Camembert (V)
R95

Saffron-Poached Pears, Almond & Cranberry Crumble, Hibiscus Honey, served with Freshly Toasted Brioche

Bone Marrow
R85

Rosemary and Garlic Roasted Bone Marrow with Red Onion Marmalade, Parsley Coulis and Toasted Ciabatta

Leave a Reply