lunch menu
| NAME | PRICE | DESCRIPTION |
|---|---|---|
| Slow-roasted Salad | R 65 | GrapeSemi-dried tomatoes and sweet peppers marinated in olive oil and sweet basil dressing served with toasted ciabatta. |
| Chicken Haloumi Salad | R 75 | Tossed seasonal greens, semi-dried tomatoes, cucumber topped with rubbed chicken breast and haloumi, dressed with Cabernet Sauvignon reduction. |
| Potato Dumplings | R 90 | Homemade potato dumplings with crushed peas and crispy Parma ham, garnished with parmesan shavings. |
| Char-grilled Venison Rump | R 160 | A succulent venison rump, grilled on an open flame and served with an brinjal puree and a Mediterranean sweet pepper and spring onion salsa. |
| Deboned Oxtail | R 160 | Grain fed oxtail, carrots, lentils, celery and brown onions served on smooth polenta. |
| Calamari | R 95 | Grilled, rubbed calamari tossed in lemon butter served with sweet chilli sauce. |
| Smoked Salmon | R 95 | Served on a corn blini on a bed of rocket with avocado, shavings of Parmesan and a horseradish crème fraiche. |
| Ultimate Steak Sandwich | R 95 | Free-range sirloin, brushed with herbed butter served on a ciabatta roll packed with semi-dried tomato, caramelised onion and rocket with a Blue cheese and Peppadew dipping sauce on the side. |
Each menu includes a juice.
