WINTER DINNER MENU
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| DINNER |
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| Starters |
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FRESH LARGE OYSTERS
Served with Tabasco and lemon granita OR Just plain chilled |
18 |
SOUP OF THE DAY
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38 |
POACHED PEAR SALAD
Saffron poached pear, gorgonzola and crisp pancetta with a salad of mixed baby leaves and caramelized cashew nuts |
54 |
GNOCCHI
A favourite with the locals!
Potato gnocchi with a roast melange of mushrooms, parsley and parmesan spuma |
54 |
CALAMARI
Crisp salt and pepper Patagonian calamari with citrus aioli |
60 |
MUSSELS
Steamed fresh Saldanha Bay mussels poached with white wine, cream and garlic |
60 |
CONFIT DUCK SALAD
Cofit duck with crispy vegetable chips, bean sprouts on a bed of fresh salad greens and dressed with a basil, lime and coriander dressing |
65 |
CAPRESE SALAD
Fior de Late Cheese, tomato and avocado with beetroot and goats chevin fold-overs, with a basil leaves and lemon dressing |
65 |
QUAIL
Stuffed with shitake mushrooms and chicken mousse accompanied by a blue cheese polenta cake and burnt ginger caramel |
69 |
BOUILLABAISSE
Fresh line-fish, prawns and mussels in a shellfish, saffron and lemongrass broth with coconut cream and roast garlic chips |
90 |
CRAYFISH
Steamed Crayfish tail with warm lyonnaise potato accompanied by an apple and fennel salad, lime and dill emulsion |
105 |
KING SCALLOPS
Seared King scallops with creme fraiche and dill sauce topped with wilted bok choy and a drizzling of veal jus |
105 |
KING CRAB BRUSCHETTA
Alaskan king crab and avocado cocktail with salmon trout caviar on roast garlic bruschetta |
155 |
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| PASTAS |
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| (Freshly Homemade) |
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LEMON PAPPARDELLE
Tossed in a lemon and parsley cream topped with shaved parmesan |
75 |
GNOCCHI
A favourite with the locals
Potato gnocchi with a roast melange of mushrooms, parley and parmesan spuma |
80 |
CHICKEN AND WILD MUSHROOM
Grilled chicken with sauteed mushrooms tossed with pappardelle pasta in a lemon, garlic and chive creamy sauce |
85 |
PAPPARDELLE DI MARE
Tossed with line-fish, calamari, prawns and mussels in a Napolitana sauce |
110 |
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| MAIN COURSE |
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| We Serve Specially Selected Chalmar Beef Which Is Grass Reared And Then Grain Fed For Utmost Flavour And Tenderness |
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CHICKEN SUPREME
Pan Roasted crown of corn fed chicken with lemon and basil crushed potatoes, sauteed fresh beans and roasted tomato salsa |
105 |
PEPPER CRUSTED SIRLOIN
Lightly peppered crusted sirloin with caramelized onion tart tatin, grain mustard butter, beef jus and a choice of steamed vegetables or pomme frittes |
120 |
PORK BELLY
Served on a bed of savoy cabbage and bacon mash, drizzled with and onion and chili sauce and garnished with crispy crackling |
120 |
VEAL CUTLET
Pan-grilled veal cutlet stuffed with olives and anchovies served on a soft herb polenta accompanied by a salsa Verdi and Provencal vegetables |
130 |
OXTAIL
Port braised oxtail served on a bed of sweet potato mash and honey roasted root vegetables |
130 |
FILLET OF BEEF
Grilled fillet of beef served with a white onion puree, steamed green beans, fondant potatoes, roasted foie gras and red wine jus |
145 |
VENISON
Roast loin of springbok served with a chili-spiced butternut strudel, mixed berry compote and red wine jus |
155 |
LAMB RUMP
Confit Karoo lamb rump served on a bed of Provencal vegetables with a smoked cannellini bean puree, fondant potatoes and mint jus |
155 |
CALAMARI
Crisp Salt and pepper Patagonian calamari with citrus aioli served with basmati rice |
105 |
MUSSELS
Steamed fresh Saldanha Bay mussels poached with white wine, cream and garlic |
105 |
FISH OF THE DAY
Freshly delivered fish with a daily twist from the kitchen |
120 |
NORWEGIAN SALMON
Cured and seared fresh Norwegian salmon served on a citrus and vanilla risotto with a shaved baby fennel salad |
145 |
SEARED TUNA OR SALMON
Fresh sashimi cut 200gm soya seared tuna or salmon served on a bed of lemon pasta |
SQ |
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| OUR SHELLFISH SELECTION |
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| All Grilled In Garlic Basting And Served With Steamed Basmati Rice And Beurre Blanc Sauce |
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KING PRAWNS
Five grilled king prawns |
195 |
MIXED SEAFOOD PLATTER
Fresh line-fish, calamari and king prawns |
225 |
PRAWN EXTRAVAGANZA
Four succulent king and two tiger giant prawns |
345 |
TIGER GIANT PRAWNS
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from 75 each |
LANGOUSTINES
Speciality of the house!!
Mozambique langoustines steamed in a bamboo basket infused with an array of Eastern spices |
SQ |
CRAYFISH/WEST COAST ROACK LOBSTER
Always Fresh
Choose your size from 300gm to 1kg |
from 225 |
VANILLA SEAFOOD PLATTER
A fresh crayfish, three king prawns, langoustine, line-fish and calamari |
450 |
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| DESSERTS |
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NUT DESSERT
Pecan and caramel doughnut with almond bavarois, pistachio ice-cream and a walnut fudge roll |
45 |
PANNA COTTA
Vanilla bean panna cotta with berry compote and blueberry froth |
45 |
ICE-CREAM AND SORBETS
A selection of three of the kitchen's home-churned ice-creams and sorbets |
45 |
TASTING OF VANILLA
Berry and champagne jelly with ice cream swiss roll and free standing creme brulee |
55 |
HOT CHOCOLATE
A trio of chocolate fondant with a hot peppermint and chocolate spuma and mint chocolate mousse |
55 |
A SELECTION OF LOCAL AND INTERNATIONAL CHEESES
Served with Melba toast, home-made preserves and compote |
80 |
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| PORTS |
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ALLESVERLOREN
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FERREIRAS WHITE/RUBY/TAWNY
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COCKBURNS RUBY
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COCKBURNS SPECIAL RESERVE
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MORGENHOF L.B.V
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RIEBEEK CAPE VINTAGE
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| SPECIAL COFFEES |
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IRISH OR DOM PEDRO WITH:
Jamesons
Kahlua
Amarula
Amaretto
Cape Velvet
Frangelico |
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| DESSERT AND NOBLE LATE HARVEST |
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| (Subject To Availability) |
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AVONDALE MUSCAT BLANC 2007
Attractive crystal golden hue, intense flavours of litchi, lime and even some marzipan. Beautiful balance of flavour sweetness leaves your tastebuds screaming for more |
90/20 |
AVONDALE MUSCAT ROUGE 2006
Sweet strawberry flavours and alluring rosewater aromas |
90/20 |
ASARA NOBLE LATE HARVEST 2004
Liquid gold made from Botryris blessed Chenin grapes. A honey bouquest layered with ripe pineapple, peach and apricot aromas |
195/35 |
ASARA PINEAU DE CHARENTES 2004
Deep ruby red, intense aroms of layered black cherry, cassis, chocolate cedar and spice. Oak flavours, powerful fruit, sensation an aftertaste of sweet chocolate on the palate |
195/35 |
FAIRVIEW LA BERYL BLANC 2008
A deep golden coloured straw wine with aromas of honey and quinces |
220/38 |
TOKARA NOBLE LATE HARVEST
Clear amber flecks of bright gold, stylish scents of marzipan and lemon peel rise to greet the taster. Wild lemon and sweet lime marmalade and glace fig. Silver Veritas 2008 |
225/40 |
FAIRVIEW LA BERYL ROUGE 2007
Mulberries and black currants with notes of warm spices perfect for chocolate based desserts |
345/58 |
PAUL CLUVER WEISSER RIESLING NOBLE LATE HARVEST 2008
Packed with dried apricot, spice and honey character on the nose, an everlasting aftertaste, perfect way to end the meal or enjoy with cheeses |
345/58 |
KEN FORRESTER NOBLE LATE HARVEST
Sumptuous peach and apricot flavours, overlaid with a troical lushness of melon and pineapple. Ripe sweetness and yet tangy with a sweet and sour zip and wood spice on the finish |
395/65 |
DE WETSHOF EDELOES 2005
As naturally sweet, intensely flavoured fruit round amber coloured dessert wine with a wealth o bouquet. ***** John Platters |
425/70 |
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| BRANDY |
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KWV
3 year
5 year
10 year
15 year
20 year |
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