
Chef's Speciality
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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