Level One Menu
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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