CRISPY CALAMARI
Crispy fried Patagonica squid, served with a home-made squid ink aioli and fresh shoots sprinkled with ponzu dressing
R90
STUFFED TOMATO
Roasted tomato, stuffed with creamy vegetable risotto and balsamic reduction
R85
DUMPLINGS
Dumpling with a smoky red wine reduction and sprinkler shoots
R120
CITRUS SALAD
Crispy mixed baby leaves with buffalo mozzarella, rolled pancetta and a citrus dressing
R85
Crispy fried Patagonica squid, served with a home-made squid ink aioli and fresh shoots sprinkled with ponzu dressing
R90
STUFFED TOMATO
Roasted tomato, stuffed with creamy vegetable risotto and balsamic reduction
R85
DUMPLINGS
Dumpling with a smoky red wine reduction and sprinkler shoots
R120
CITRUS SALAD
Crispy mixed baby leaves with buffalo mozzarella, rolled pancetta and a citrus dressing
R85
PORK BELLY
Slow roasted pork belly served with Asian basting, butternut puree, pomme-anna and baby carrots
R145
LINE FISH OF THE DAY
Fresh fish cooked to perfection served with squid ink fettuccine, saldana bay mussels charred broccoli and micro shoots
R140
PAN FRIED STEAK
250g Steak served with triple cooked chips, roasted onions mixed baby leaves and a bearnaise sauce
R165
MOUSSAKA
Vegetarian lasagna made from aubergines, tomato and soy bean bolognaise
R100
Slow roasted pork belly served with Asian basting, butternut puree, pomme-anna and baby carrots
R145
LINE FISH OF THE DAY
Fresh fish cooked to perfection served with squid ink fettuccine, saldana bay mussels charred broccoli and micro shoots
R140
PAN FRIED STEAK
250g Steak served with triple cooked chips, roasted onions mixed baby leaves and a bearnaise sauce
R165
MOUSSAKA
Vegetarian lasagna made from aubergines, tomato and soy bean bolognaise
R100
IVORY ROYALTINE
White chocolate mousse, served with passion fruit pulp, soft nougat, vanilla ice cream and mixed berries
R85
CRèME BRûLéE
French styled crème brûlée served with red velvet ice-cream and fresh berries
R85
CHOCOLATE HOTPOT
Baked dark chocolate hotpot served with a tennis biscuit ice-cream, fresh berries and honey comb
R90
RED WINE POACHED PEAR
Warm pear, served with sorbet of the day and berries
R80
White chocolate mousse, served with passion fruit pulp, soft nougat, vanilla ice cream and mixed berries
R85
CRèME BRûLéE
French styled crème brûlée served with red velvet ice-cream and fresh berries
R85
CHOCOLATE HOTPOT
Baked dark chocolate hotpot served with a tennis biscuit ice-cream, fresh berries and honey comb
R90
RED WINE POACHED PEAR
Warm pear, served with sorbet of the day and berries
R80
CHIPS
R25
SALAD
R25
ONION RINGS
R25
R25
SALAD
R25
ONION RINGS
R25
TASTING BOARD
Tasting dish to share, consisting of several bite-size meals, which change on a regular basis
R190
CHARCUTERIE PLATTER
Delectable cheeses and cold meats with home-made preserves to share at a table
R200
Tasting dish to share, consisting of several bite-size meals, which change on a regular basis
R190
CHARCUTERIE PLATTER
Delectable cheeses and cold meats with home-made preserves to share at a table
R200
CRISPY CALAMARI
Crispy fried Patagonica squid, served with a home-made squid ink aioli and fresh shoots sprinkled with ponzu dressing
R90
PORK BELLY
Slow roasted pork belly served with Asian basting, butternut puree, pomme-anna and baby carrots
R145
CHOCOLATE HOTPOT
Baked dark chocolate hotpot served with a tennis biscuit ice-cream, fresh berries and honey comb
R90
Crispy fried Patagonica squid, served with a home-made squid ink aioli and fresh shoots sprinkled with ponzu dressing
R90
PORK BELLY
Slow roasted pork belly served with Asian basting, butternut puree, pomme-anna and baby carrots
R145
CHOCOLATE HOTPOT
Baked dark chocolate hotpot served with a tennis biscuit ice-cream, fresh berries and honey comb
R90
