FRIDAY'S MENU25.05.2018

KITCHEN CLOSED

(We open Monday for lunch at 12pm)

Provencal fish soup

Gluten
Nut-Free

Provencal fish soup with saffron poached fish, prawns and mussels. Wood-fired parsley ciabatta croutons with a herb butter. Herb aioli and chilli salsa.

R195

Provencal fish soup

BBQ Lamb
Cutlets

Gluten-Free
Mild Spice
Nut-Free

Bourbon BBQ basted Karoo lamb cutlets with triple cooked chips. Side salad of winter leaves, honey toasted seeds, celery, celeriac, green apple, baby beans and crushed feta with a creamy dressing. Yoghurt mayonnaise and corn salsa.

R245

BBQ Lamb
Cutlets

Tandoori cauliflower curry

Gluten
Nut-Free
Vegetarian

Tandoori cauliflower curry. Side salad of fennel, chickpeas, tomato with a coriander dressing. Chickpea cumin flatbread. Mint raitha and aubergine chutney.

R165

Tandoori cauliflower curry

Pineapple and ginger tart tin

Pineapple and ginger tart tin with creme fraiche ice-cream and glace ginger.

R75

Pineapple and ginger tart tin

Drinks

WHITE WINE
Sauvignon Blanc, 2011 Des Dieux – R65/R220
Chenin Blanc, 2017 Vondeling – R68/R230
Roussanne, 2014 Painted Wolf – R50/R200

ROSE WINE
Mourvèdre Rose, 2017 Waterkloof – R55/R210

RED WINE
Bordeaux Blend, 2015 Thunderchild – R65/R220
Syrah, 2013 Seven Springs – R75/R300
Cabernet Sauvignon, 2014 Usana – R68/R230

BEER
Devil’s Peak Lager – R50
Castle Lite – R25

Chefs Juice – R30

*Please note: No BYO permitted

Drinks

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