Chef's Speciality

 Entreé

 

Chef Speciality Menu

 

Entreé

 

Scallops R 109

Deshelled scallops with white wine cream sauce

​

Moules Marinieres` R 99

Half shell mussels cooked in wine and shallot sauce

​

Duck tower R 99

Roasted butternut with crème cheese, lemon zest, rocket topped with duck and a splash of orange reduction

​

Avocado Ritz R 99

Cocktail-styled salad with avocado, prawns and creamy mayonnaise

​

Oyster & Camembert R 125

Oysters baked with camembert cheese 

 

Plat Principal

 

Crocodile Tail Fillet R 205

Croc tail 225g grilled in butter served on a bed of mash with citrus mango chutney sauce

​

Springbok Shank R 210

Slow-cooked shank with rosemary, beef stock mixed veggies and red wine jus

​

Crusted Rack of Lamb R 215

Dijon roasted rack of lamb crumbed and served with traditional mint sauce

​

Stuffed Fillet R 209

Perfectly matured chateaubriand fillet stuffed with spinach, roasted peppers and blue cheese 

​

Lobster Thermidor R 285

Lobster in a creamy white wine sauce with shrimps and mushrooms topped with parmesan cheese

 

Dessert

 

Pears in Red wine R 60

 

Pineapple Eaten-mess R 60