Starters

Asparagus & Prawn tian with micro herbs salad & Balsamic reduction

Duck salad, cucumber eschabe and sweet chilli sauce

New styled caprese

Springbok carpaccio, herb greens, garlic & parsley malba & a raspberry dressing.

Meat

Cajun lamb rack, vegetable tarte tartan, goats cheese & tomato vinaigrette

Grilled beef fillet, mushroom stuffed fondant potato, pak choi & natural jus

Thai green chicken curry with lemon basmati rice

Confit of Guinea fowl with a poached pear tart, mushroom terrine & a berry jus

Apple glazed pork with celeriac mash, mixed vegetables & an apple jelly sauce.

Fish

Soya glazed Norwegian salmon, summer vegetables, new potatoes & infused cream sauce

Basil Kingklip on bubble & squeak, red pepper coullis with olive Tapenade

Wok fried peri-peri prawns, Jasmine rice topped with a pineapple salsa

Grilled swordfish, asparagus, sweet potato, confit tomato & parmesan foam

Desserts

Hot chocolate fondant & Mango shalibab

Strawberry mille feulle, vanilla ice-cream & pistachios

Frangelico brulee tart with fresh paw-paw salsa

Jack Daniels chocolate mousse with mascarpone cream & fresh fruit