MAINS

Crisp Fried Homemade Parmesan Gnocchi

Served on a fondant of butternut puree, topped with wild field mushrooms, herb butter and parmesan shavings           R108

Rotolo di Porcini 

A rich roulade of fresh pasta with spinach, feta and mushrooms, napped with a sage butter and Parmesan   R104

Seared Norwegian Salmon 

On a fresh classic prima vera risotto napped with an intense meat and horseradish jus                                            R168

Roasted Fresh Linefish

With a smoked barley and roasted vegetable fondant with an intense red wine reduction and oregano oil                   R158

Steamed Langoustines with Lemongrass and Ginger

Served in a basket at the table with soya and nampla hollandaise                                                                   SQ

Dukka encrusted Moroccan Chicken

On roasted butternut, enriched with a Chermoula cream, toasted cashew nuts and coriander                              R125

Roasted 500g Rib Eye 

Served with oven roasted bone marrow and topped with a duo of homemade butters - horseradish/rocket/toasted garlic & port/blue cheese/chive                                               R168

Asian Beef Short Ribs

Slow cooked in an intense Japanese sticky, topped with crisp fried ginger, coriander and sesame seeds                    R172

Lamb Bordelaise

Stuffed lamb collier slow cooked and served with spinach, roasted shallots, mushrooms and parsnip puree            R164

Traditional Cured Duck Confit

Crisped in the oven and topped with a honey and star anise jus, and a date, chilli and coriander mash                    R185 

Paprika rubbed Kudu Fillet on a Smoked Brinjal Puree

With a curried tomato fondant, spiced with a pepper & pistachio brittle                                                          R168

SIGNATURE MAINS

Smoked chicken breast with a macadamia nut crust

With a lemongrass and coconut risotto piqued with a piquant tamarind reduction                                                      R128

Cafe de Paris Tiger Prawns

Flamed in brandy and then tossed in cream and our Cafe de Paris butter                                                                 R360

Classic Provencal Bouillabaisse for two

Roasted crayfish, prawns, mussels, clams and calamari tossed in a roasted anchovy, olive oil, rosemary and basil tomato sauce, infused with saffron and a hint of chilli. Served with the classic accompliments of rouille, aioli and Parmesan           SQ

Black Peppered Fillet

Enrobed with our classic Nivernaise sauce, rocket and waffle potatoes                                                                     R138

Parmesan and Herb Crusted Rack of Lamb

Complimented by a Provencal bean casserole drenched in fresh herbs                                                                 R210

Slow Cooked Caramelised Pork Belly

In a rich cardamom infused Bokaap sauce on carrot and parsnip quinoa                                                            R162