Beet root Carpaccio
Thin Slices of Beet root topped with roasted butternut, sesame & sunflower seeds dressed with a reduced orange & coriander sauce.
Smoked Springbok Carpaccio
Chicken livers pan fried with onions, black pepper and garlic doused with ruby port & bound with fresh cream and flavored with fresh basil.
Thai shrimp Pastry
Jumbo shrimp cooked in a light green curry flavor infused with lemongrass , ginger & basil bound with coconut cream wrapped in phyllo pastry & baked till golden.
Cape Malay Ostrich bake
Ostrich mince cooked with Cape Malay curry spices sweetened with Apricot jam & topped with whipped egg & sliced almonds oven baked till cooked till ready. Served with a pompadom & fruit Chutney
Mushroom & Brandy Rump
Tender beef rump grilled to chef’s preference and topped with a sauce made with butter, brandy, mushrooms , red onions , garlic & mixed pepper corns.
Salmon Princess Pasta
Slithers of premium smoked salmon pan fried with onion, peas & fresh basil doused with wooded Chardonnay bound with cream & tossed through with pasta
Creme Brule or Strawberries & Cream