Dinner Menu
Enjoy our three-course dining experience at R900 per person.
Dinner 1:
Starters
Chicken and Tea
Homemade chicken wontons served in a rich chicken tea, chives, ginger and seasoned brown butter
Citrus and Hibiscus Sashimi
Fresh gamefish sashimi, seasonal citrus, ginger and hibiscus dressing
Mains
Winter Risotto
Braised beef topped with gremolata, served on a rich Parmesan risotto
Petit Poussin
Served with cauliflower, hazelnuts, tarragon and rich chicken Albufera
Desserts
Citrus Pavlova
Slow-cooked kumquats with blood orange sorbet and rich vanilla cream
House Cheese and Preserves
A selection of local cheeses served with homemade crackers and preserves
Dinner 2:
Starters
Cape Malay Linefish
Served with a creamy Cape Malay Soubise, fragrant black rice, fresh coriander, spring onion and basil
Cauliflower and Hazelnut Tagliatelle
Rich warm hazelnuts and cauliflower, finished with fresh herbs
Mains
Slow-Cooked Short Rib
Served with rich cooking sauce, cheesy polenta and fresh tenderstem broccoli
Braaied Gamefish
Served with peas and watercress, finished with a caper beurre blanc
Desserts
Chocolate Tarte
Rich savoury tart served with light vanilla ice cream
House Cheese and Preserves
A selection of local cheeses served with homemade crackers and preserves
Dinner 3:
Starters
Venison Tataki
Served with smoked Stanford Catalan, port jellies, marinated coal-fired mushrooms, Shiitakes and Kataifi crumb
Local Black Mussels
Served in a fragrant Thai-style coconut broth and a basil, coconut and coriander salad with a steamed bun
Mains
Fynbos Cured Lamb Rib
Served with aubergine, baba ghanoush, macadamia nuts and grilled spring onions
Fresh Local Linefish
Finished with preserved tomato fudge and velouté, served with peas, potatoes and watercress
Desserts
Brûléed Bread & Butter Pudding
Accompanied by vanilla ice cream
House Cheese and Preserves
A selection of local cheeses served with homemade crackers and preserves
Dinner 4:
Starters
Venison Tartare
With cured egg yolks, aioli, crispy garlic and capers with seaweed crumpets
Goat Cheese and Jerusalem Artichoke Ravioli
Pan finished in brown butter, wild sage, confetti bush and shaved goat cheese
Mains
Aged Coal-fired Sirloin
Topped with rich red wine jus accompanied with brûléed potato dauphinoise, rocket and red onion salad
Shellfish Orzo
Mixed prawn, calamari and mussels with baby spinach, chorizo, shellfish cappuccino and orzo rice
Desserts
Pear and Cinnamon Bakewell Tart
With rice pudding foam
House Cheese and Preserves
A selection of local cheeses served with homemade crackers and preserves