Chef's Specials 

Potage Aux Asperges R58.00

A chilled duo soup, fresh green asparagus soup prepared with wild sage and a white smoked asparagus soup flamed with armagnac.

Mangue aux Crevettes R69.00

Mozambique Prawns served on fresh mango with a light curry, paprika mayonnaise.

Salade Avec Fromages et Vinaigrette Framboise R58.00

A medley of goats milk cheeses, Halloumi, Chevin and Caprino served on fresh greens with artichokes and palm hearts with raspberry vinaigrette.

Rouleau de Printemps aux Canard R48.00

Shredded duck breasts and herbed stir-fry wrapped in chi-chi pastry, served on a pineapple sweet and sour sauce.

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Poisson Du Jour R125.00

Fresh Kabeljou, filleted and grilled, blackened with Creole spices served on a light creamy lemon and herb sauce.

Canard L’Orange R120.00

Braised duckling off the bone, with a Moroccan spiced fragrant orange sauce and accompanied with aromatic rice.

Medaillions de Veau R110.00

A trio of veal medallions served with mushrooms and hollandaise sauce, asparagus and béarnaise sauce and shrimp and choron sauce.

Poitrine de Porc et Sauce Caramel R120.00

Succulent pork belly prepared with a pernod, clove and cinnamon caramel and served on a potato dauphinoise.

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Parfait Baies R45.00

A duo of seasonal berries parfait served on gelati with fresh berry coulis

Pannecotta Aux Citron R48.00

A fluffy citrus pannecotta served with a fruit compote and Chantilly cream.

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Chef Recommendations are subject to change without notice.