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Plated Menu

STARTERS

 

Asian Citrus Duck breast R105 pp

Orange, soya and sesame grilled sliced Duck breast served on a crunchy Asian slaw with marinated shitake mushrooms and crispy fried wontons.

 

Tropical chicken salad R95 pp

Flame grilled chicken breast nestled on pineapple and coriander salad complimented with an orange marinated fanned avocado topped with a light Cape Malay dressing.

 

Char-Grilled chicken Caesar R95 pp

Classically dressed baby cos lettuce served with a fan of char-grilled chicken, bruschetta croutons with shaved parmesan and an orange gremolata.

 

Bang-Bang Chicken R95 pp

Home smoked chicken breast with a fresh salad of spring onion, Asian shoots, carrot, mint and celery with honey, sesame and soy dressing.

 

Tomato Tarte Tartan (V) R90 pp

Sun blushed roasted vine tomatoes encased with puff pastry topped with crumbled goat’s feta infused with a balsamic reduction served on wild rocket

 

Asparagus Slow Style R95 pp

Steamed asparagus, wild rocket and blood orange salad topped with a poached egg and hollandaise sauce.

 

Taste Explosion R95 pp

Gorgonzola, poached pear and candied walnut salad all entwined with rocket and watercress drizzled with Fig syrup.

 

Duck Spring Rolls R105 pp

Mango, chilli and coriander infused duck spring rolls served with an Asian Dip.

 

Salmon Timbale St Tropez R135 pp

Smoked Scottish Salmon timbale filled with prawn and avocado topped with mango pearls and salad shoots with a crisp crouton and dressed with a mango infused balsamic glaze and a poached prawn.

 

Avocado Ritz R135 pp

Fanned avocado topped with blanched Mozambican Prawns drizzled with a South Sea Island sauce.

 

Tenderloin Carpaccio R115 pp

Wafer thin slices of cured beef fillet infused with a basil pesto, topped with Reggiano Parmesan, baby Rocket and crushed black pepper.

 

Seared Scottish Salmon R155 pp

Seared Scottish Salmon nestled on a pillow of Asian greens napped with a sweet chilli crème Fraiche complimented with sweet potato chips.

 

Buffalo Caprese R95 pp

Fresh buffalo mozzarella cheese accompanied by Rosa tomatoes entwined with rocket drizzled with fresh pesto and teased with a balsamic glaze.

 

Mushroom Mania (V) R95 pp

Exotic Tofu pockets filled with sautéed Asian Mushrooms set on wok-fried Pak Choy flavoured with Sichuan pepper and seared limes topped with a sweet chilli crème Fraiche.

 

MAIN COURSES

 

Tournedos of Beef R195 pp

Tournedos of Fillet oven roasted with a Barrel roasted potatoes, ratatouille and parmesan baked baby marrow with a shallot infused burgundy jus.

 

Shimeji Fillet R195 pp

Oven roasted fillet of beef topped with a Shimeji Ragout served with a mélange of baby vegetables and a mustard seed mash.

 

Bordelaise Fillet R195 pp

Fillet with pan seared marrow, Duchess Potatoes, asparagus and a baked butternut disc served with a bordelaise sauce.

 

Deconstructed Beef Wellington R190 pp

Seared tenderloin nestled on wilted baby spinach topped with a lattice pastry dome served with herb roasted barrel potatoes and pearl vegetables with a Madagascan peppercorn sauce.

 

Karoo Duo R185 pp

A combination of beef tenderloin and a Karoo lamb cutlet on a mustard seed mash, fresh asparagus and Caramelized butternut complimented with a Burgundy Sauce.

 

Free Range Chicken Combo R205 pp

Free-range chicken breast filled with Alaskan Crab Served with potato galette & wok fried vegetables, and a teriyaki sauce.

 

Lamb Shank R215 pp

Braised shank of Karoo lamb on garlic dauphinoise potatoes accompanied by roasted garlic husks and a harissa jus.

 

Filled Free Range Chicken R205 pp

Breast fillet of free-range chicken draped with mango, coriander and pine nut mousse, Roasted and presented on ratatouille with a reduced tomato cream sauce.

 

Duck Ala Orange R205 pp

Breast of duck confit in the traditional French manner, served with sautéed potatoes cognac flamed wild mushrooms and orange sauce.

 

Surf and Turf R225 pp

Fillet marinated with a basil pesto grilled and topped with grilled prawns served with a mustard seed mash and Grilled Italian vegetables served with a wild mushroom sauce.

 

Scottish Salmon R245 pp

Char Grilled Scottish Salmon served on a horseradish infused mash with a pea puree and scorched vine tomatoes.

 

Lamb Rack R215 pp

Rosemary and Olive crusted Lamb rack served with Fondant Potato, green asparagus and pearl carrots with a spearmint truffle jus.

 

Seared Salmon R245 pp

Pomegranate marinated Seared Scottish Salmon with a cilantro Salsa served with wasabi mash and springtime baby vegetables.

 

DESSERTS

 

Death by chocolate R105 pp

A chocolate opera topped with a chocolate crème and pecan nuts.

 

Lemon Tart R95 pp

A lemon tart accompanied by a raspberry ganache finished with summer berries and a strawberry cream.

 

American Baked Cheesecake R95 pp

Baked cheesecake served on a strawberry paste with crumbled red velvet and raspberry macaroon.

 

Pineapple Crème Brule R95 pp

A shortcrust encased succulent pineapple infused crème Brule served with a raspberry mousse and marinated summer fruits.

 

Vanilla Panna Cotta R85 pp

An Italian Panna Cotta infused with Madagascan Vanilla on a base of pistachio sponge Embraced by a vanilla thuille surrounded by a raspberry gel and summer berries.

 

Dulce Caramel and Chocolate Tart R95 pp

A sweet Caramel Centre topped by a Belgium chocolate ganache encased with a golden sweet pastry set on a caramel, passionfruit and chocolate gel finished with roasted macadamia nuts.

 

Tropical Crème Brule R95 pp

Pastry encrusted Pineapple Brule topped with torched Demerara Sugar surrounded by pipping’s of berry-infused Chantilly cream and fresh marinated berries.

 

Passionfruit Cheesecake R95 pp

A Mango flavoured cheesecake topped with a Passionfruit Jelly garnished with a lemon macaroon accompanied by coconut meringue discs on a whipped Chantilly cream dotted with a passion gel.

 

Rose Paradise R105 pp

French dusted Rose scented cocktail Macaroons embraced with a delicate Lychee mousse and lychees. With a raspberry gel and rose petals.

 

Cheesecake Heaven R95 pp

A Strawberry cheesecake slice topped with a strawberry jelly nestled on a mixed berry paste served with crunchy red velvet dusted meringues, raspberry cream cheese mousse and a French macaroon.

 

Cherry Chocolate Slice R95 pp

Dark Chocolate slice with a cherry jelly filling set on a Belgium chocolate ganache dotted with a berry gel, and fresh berries.

 

Giant French MacaroonR95 pp

A giant lemon and seasonal berry Macaroon embraced on a light vanilla mousse with a raspberry gel and micro shoots.

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