0Tiramisu.jpg

Level One Menu

- MENU -


Breakfast

 

Pulled Duck - R99
Pulled duck with red cabbage coleslaw and sweet barbeque sauce on a fresh baguette

 

Petit Dejeuner - R85
Fried eggs, grilled tomato, bacon, mushrooms and fresh baguette

 

Oeufs Benedict - R89
Poached eggs, bacon served on a croissant smothered in hollandaise sauce

 

Oeufs Saumon - R110
Poached eggs, smoked salmon served on a croissant topped with hollandaise sauce

 

Croque Madame - R99
Bacon, emmenthaler cheese and bechamel sauce on a croissant baked in the oven topped with fried eggs.

 

Flapjacks - R75
Freshly baked flapjacks topped with bacon and marple syrup

 

French Toast - R75
Croissant French toast topped with brie and bacon

 

Oeufs Brouilles Au Saumon Fume - R89
Scrambled eggs, served with smoked salmon on rye bread
 
Entrée

 

Petit Cassoulet - R 99
Duck, bacon, lamb sausage cooked in a white-bean stew served with fresh baguette

 

Ravioli (V) - R 89
Home-made ravioli stuffed with spinach and cheese served with a creamy sauce

 

Escargots - R 99
Snails served with garlic butter or garlic cheese sauce

 

Carpaccio - R 99
Thinly sliced carpaccio served with caramelized nuts and orange dressing

 

Tempura Prawns - R 119
Fried tempura prawns served with sweet-chilli and balsamic reduction

 

Bouillabase - R 125
Classical French sea-food soup with prawns, hake and mussels

 

Melanzane ala Parmagiano (V) - R 89
Aubergine, tomato sauce and mozzarella finished off with parmesan cheese

 

Baby calamari - R 110
Sautéed calamari with garlic, butter, chilli and pastis

 

Salade


Salmon Salade - R 145
Fresh greens, smoked salmon served with crème cheese cocktail tomato and home-made dressing.

 

Woldorf Salade - R 145
Garden greens topped with duck strips, red onions, caramelized nuts, charred apples and brie cheese

 

Pear & Roquefort Salade - R 89
Poached pears in red wine with Roquefort cheese crumbs on fresh greens topped with home-made dressing

 

Nicoise Salade - R 110
Fresh greens with tuna, boiled egg and sauteed potatoes topped with home-made dressing

 

Plat Principal
Viande

 

Entrecote Sauce Au Poivre - R 185
Sirloin 300g served with pepper sauce with veggies and mashed potato

 

Lamb Shank - R 245
Slow cooked 600g lamb shank with rosemary, beef stock, carrots, green beans and red wine

 

Beef Fillet - R 195
200g beef fillet served with mushroom, mustard and brandy sauce

 

Oxtail - R 220
350g oxtail cooked with mushrooms, rosemary and red wine served with mash and veggies

 

Poulet

 

Duck Confit - R 190
Leg and thigh served with on a bed of creamed lentils with orange Cumberland sauce

 

Duck Breast - R 195
Pan seared duck breast on a bed of creamed lentils topped with orange Cumberland sauce

 

Cassoulet - R 169
Duck, bacon, lamb sausage cooked in a white-bean stew served with fresh baguette

 

Half Chicken - R 155
Baby chicken cooked to perfection with lemon and herb sauce served with roasted veggies

 

Poisson

 

Norwegian Salmon - R 229
225g seared salmon fillet with sweet-chilli orange sauce

 

Kingklip - R 225
Kingklip fillet fried and baked with cream, shrimp, parmesan and parsley

 

Sole ala Crème - R 225
Grilled sole cooked with sauvignon blanc, lemon and cream served with vegetables

 

Crevettes - R 199
8 prawns cooked in spices with ginger, garlic and paprika served with risotto and chilli sauce

 

Dessert

Tiramisu - R 60
Peppermint Crisp Tart - R 60
Cream Brulee’ - R 69
Pannacotta - R 60