Sample Menu
Breakfast
Poached eggs, Crispy prosciutto, Toasted english muffin, sherry vinegar hollandaise, pea-shoots.
Truffle and mature cheddar scrabble eggs, toasted ciabatta, honey and paprika glazed bacon, fresh pea shoots, charred heirloom tomatoes
Bacon and cheddar quiche loraine with a crispy pâte brisée, freshly sliced citrus.
Poached eggs, roasted peppers, confit tomatoes, freshly baked brioche, sumac and paprika jus.
Lunch
Confit beetroot, fresh apple, sweetened radish, carrot ribbons, fresh tuna, dijon mustard, fried rice paper, fresh dill.
Grilled chicken supreme, herbed cous cous, roasted bell peppers, creamy turmeric and garamasala sauce, fresh micro-green salad.
Herbed bulgur wheat stuffed calamari, tomato glazed Gnocchi, lime zest, lemon whipped feta.
Grilled prawns, confit mahi mahi, muscle hearts, potato wedges with a classic Caesar salad.
Small Bites
Raw cauliflower, bell peppers, Blanched carrots, walnuts with a lemon Hummus
Freshly baked brioche with assorted spreads
Traditional South African biltong, droewors, cashew nuts, red grapes, whipped camembert
Fresh fruit platter with assorted cold cuts
Appetizers
Melon and prosciutto
Mac and cheese croquettes
Malva toast, heirloom tomatoes, mozzarella, new basil leafs
Devil eggs with salmon roe
Pomme Williams
Dinner
Rack of lamb, roasted brussel sprouts, lemon grilled courgette, sweet glazed carrots, red wine demi glaze, dark chocolate greek yogurt .
Beef fillet, pomme anna, parmesan chip, deep fried kale chip, sautéed spinach, red wine and beetroot jus.
Grilled Sea bass, linguine , Garlic and white wine sauce, garlic and thyme confit baby tomatoes, black sea salt..
Roasted chicken, pomme dauphine, fresh mozzarella, assorted roasted vegetables.
Deserts
Classic creme brûlée, white chocolate and almond biscotti.
Bay leaf panna cotta, berry coulis, sugar coated hazel nuts.
Deconstructed cinnamon apple crumble with a blue berry glaze.
Classic french Tarte Bourdaloue with poached pears and a frangipane filling
Lemon curd, lemon cells, puff pastry disks