FRIDAY'S MENU21.04.2017

KITCHEN CLOSED

(Service starts Monday at 12pm)

duo of duck

GlutenGluten-Free
NutNuts

Seared duck breast, confit duck with warm nicoise vegetables and smoked poached egg. Rocket, baby spinach with toasted pistachio salad. Root vegetable crisps, parsley olive-oil mayonnaise and eggplant chutney.

R170

duo of duck

Tempura prawns and asian slaw

GlutenGluten-Free
NutNuts
SpiceySpicy

Crispy fried tempura style prawns with a fresh mint, coriander, pickled ginger, raw vegetables and cashew nut slaw. Sweet and sour plum sauce. Avocado and lime salsa.

R165

Tempura prawns and asian slaw

Spicy tomato tartare with burrata

VegetarianVegetarian
Nut_FreeNut-Free
GlutenGluten

Spicy smoked tomato tartare topped with whole burrata. Fresh miniature ciabatta with whipped green olive butter. Side salad of basil, rocket and char-grilled asparagus. Smoked tomato aioli. Rocket pesto.

R155

Spicy tomato tartare with burrata

Wood fire meringue with Passion pineapple

Salted wood fire meringue with whipped lemon curd marinated pineapple, passion fruit and fresh basil. Lime,coconut frozen yoghurt.

R55

Wood fire meringue with Passion pineapple

Drinks

Rose Wine – Mourvèdre

Red Wine – Sangiovese

White Wine – Pinot Grigio

Beer – Devils Peak Lager

R40

Drinks