FINE DINING MENU'S

MENU #1

Starter

Salmon & beetroot twist (n)

Salmon gravadlax, honey whiskey pickled beetroot, avocado, sour cream and toasted macadamia nuts.

Main

Rosemary rub duck with potato fondant and fennel

Rosemary rub duck, sweet potato fondant, pickled fennel, grilled fennel and a red wine jus.

Dessert

Ice cream (n)

Crème Anglaise ice cream, shortcrust chocolate crumble and a blueberry gel.

 n - Contains nuts

MENU #2

Starter

Artichoke risotto (v)

Risotto with artichokes, grapefruit and thyme.

Main

Herb crusted rack of lamb (n)

Herb crusted rack of lamb, grilled eggplant puree and roasted summer vegetables with a Gremolata.

Dessert

Dark chocolate torte. (n)

Hazelnut shortcrust dark chocolate torte, with mint mousse.

n - Contains nuts    v - Vegetarian

MENU #3

Starter

Coffee carrot salad (n)

Coffee grilled heirloom carrots, romaine lettuce, honey vinaigrette and Parmesan shavings.

Main

Beef fillet with a herb butter

Beef fillet with a herb butter, fried polenta and steamed vegetables.

Dessert

Mousse cake (n)

Chocolate and caramel mousse cake.

 n - Contains nuts

MENU #4

Starter

Liver parfait

Duck liver parfait, cape gooseberry jelly, caramelized red onions, brûlée figs and thyme.

Main

White wine poached sole

Poached sole, horseradish and parsley puree, mix tomato chili salsa with asparagus, crispy nori and fish skin.

Dessert

Pistachio creme brûlée (n)

Pistachio shortcrust pastry with creme brûlée filling.

 n - Contains nuts

MENU #5

Starter

Mushroom consomme (v)

Mixed mushroom consomme with roasted & steamed vegetables.

Main

Stuffed squid (n)

Stuffed grilled squid, grilled prawns. Olives, rocket & sun dried tomatoes with a green Romesco sauce.

Dessert

Not so plain panna cotta (n)

Cinnamon & cardamom panna cotta. Orange gel, rose rock candy, walnuts and a basil tuile.