FRIDAY'S MENU16.11.2018

KITCHEN CLOSED

(We open Monday for lunch at 12pm)

Salmon Carpaccio

Gluten
Nut-Free

Salmon carpaccio with soy, ginger and lemongrass dressing topped with avocado and spring onion. Side salad of shaved greens, cabbage, apple and sesame seeds. Melba ciabatta. Lime mayonnaise and a spiced green chilli salsa.

R210

Salmon Carpaccio

BBQ Lamb
Cutlets

Gluten-Free
Mild Spice
Nut-Free

Bourbon BBQ basted Karoo lamb cutlets with triple cooked chips. Side salad of spring leaves, rocket, celery, baby greens, toasted seeds and crushed feta with a creamy dressing. Yoghurt mayonnaise and spiced tomato salsa.

R245

BBQ Lamb
Cutlets

Gnocchi with smoky aubergine caponata

Vegetarian
Mild Spice
Gluten
Nuts

Herb gnocchi with smoky aubergine caponata topped with fresh ricotta. Side salad of fennel, rocket, baby spinach and raw almonds. Parmesan creme, herb pesto. Chilli brushed flatbread.

R170

Gnocchi with smoky aubergine caponata

White Chocolate Pot de crème

White Chocolate pot de creme with passion fruit, mint consume and pistachio dacquoise.

R75

White Chocolate Pot de crème

Drinks

WHITE WINE
Sauvignon Blanc, 2014, Spioenkop – R75/R290
Riesling, 2018, Oak Valley – R60/R215
Chenin Blanc, 2018, Vondeling – R65/R220

ROSE WINE
Mourvèdre Rose, 2016 Lothian Vineyards – R55/R210

RED WINE
Red Blend, 2014, Almenkerk – R65/R220
Pinot Noir, 2017, Thorne & Daughters – R78/R300
Malbec Cab Franc, De Toren – R65/R220

BEER
Drifter Cape Town Blonde – R40
Castle Lite/Windhoek Lager – R25

Chefs Juice – R30

*Please note: No BYO permitted

Drinks

BOOK NOW