Gourmet Options
Menu 1
To Start
Griddled fillet of oriental filleted Tuna served on a bed of Teriyaki Soba noodles, and Asian vegetables, and finished with Wasabi butter
For the Mains
Provençal rack of roasted Karoo lamb (Dijon mustard, fresh ground bread crumbs, fine herbs) served on a Rooibos-smoked aubergine puree, pistachio glazed baby carrots, fine green beans, finished with a fine Shiraz red wine Jus
Delectable Ending
Frangelico crème brulee served with a griddled plum and vanilla compote served with white chocolate ice-cream
Menu 2
To Start
Grilled fillet of fresh salmon trout served on a bed of parsley Risotto accompanied by griddled asparagus and finished with a Saffron champagne style cream, and a dash of smoked-paprika oil and micro herbs
For the mains
Seared fillet of Kalahari Beef seasoned with ‘Black
truffle’ , servedwith parmesan baked-over Fondant potatoes, roasted butternut, babyroasted tomatoes, crunchy mange-tout andfinished with a Port wine and Porcini cream
Decadent Dessert
Lindt dark chocolate Ganache and cherry torte accompanied by a whitechocolate ice-cream and hazelnut praline
Menu 3
To Start
Contemporary 'caprese salad' - large sliced rosa tomatoes, tomato consommé jellies, fresh baby basil, fior di latte mozzarella, basil pesto, chargrilled artichokes, avocado, a dash of extra virgin olive oil and balsamic reduction
For the Mains
Seared succulent Kalahari rib-eye steak served with parmesan 'gratinated' fondant potatoes on a broad bean puree served with butternut, roasted turnip. and red onions and drizzled with a 'bordelaise sauce' (red wine jus with poached bone marrow slices)
Delectable Ending
Strawberry parfait served with white yoghurt ice cream, finished with a blueberry coulis and macadamia 'brittle'
Menu 4
To Start
Cream of sweatcorn and saffron 'veloute' finished with polenta parmesan croutons and watercress shoots
For the mains
Crispy grilled free-range duck breast served on parsnip puree with roasted seasonal veggies finished with an orange and sumac butter
Delectable Ending
Amarula cream panacotta served on toasted pistachio 'biscuit' and finished with a chilled mango coulis
Menu 5
To Start
Griddled asparagus, zucchini and marinated artichoke served on a fresh baby leaf salad finished with roma tomatoes, toasted pine nuts and a creamy balsamic glaze
For the Mains
Basil and pesto crusted seared kingklip served on a fragrant lemon and olive oil potato crush, finished with smashed cherry tomatoes, olives and basil preserve
Delectable Ending
Minted strawberry jelly ball, strawberry sorbet, chocolate and pistachio crumble and meringue pieces
Menu 6
To Start
Griddled asparagus, zucchini and marinated artichoke served on a fresh baby leaf salad finished with roma tomatoes, toasted pine nuts and a creamy balsamic glaze
For the mains
Seared chilli, olive oil and lemon marinated yellowtail tuna served on a bed of tender fine beans with white truffle roasted sweet potatoes, finished with a vibrant salsa Verde
Delectable Ending
Lindt chocolate cheesecake served with a French vanilla ice cream and fresh strawberries
Menu 7
To Start
Caprese salad - plum tomatoes, burrata mozzarella, fresh basil, avocado and marinated artichokes finished with a drizzle of basil pesto, extra virgin olive oil and lashings of balsamic reduction
For the mains
Roasted rack of Karoo lamb, marinated with Rosemary and Dijon, served with a crispy buttery pommes Anna, griddles asparagus, and finished with a shiraz jus
Delectable Ending
Lindt chocolate cheesecake served with a French vanilla ice cream and fresh strawberries