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CHEF'S RECOMMENDATION !! |
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Sirloin or Rump Steak |
120R |
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Fillet of Beef |
145R |
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All chargrilled to perfection - have it plain or
with our tasty barbeque basting |
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OUR CHEF'S STEAK
SPECIALS |
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Sirloin Farci |
145R |
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Matured New York
cut Sirloin stuffed with camembert cheese,
grilled with moon - dried tomatoes, sweet garden
basil served with a trickle of pinotage jus |
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Beef & Reef
with a Diane Sauce |
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Rump or Sirloin
grilled to your liking, topped with three tiger
prawns and a creamy garlic sauce, flavoured with
Worcester sauce, brandy and cracked black
peppercorns |
150R |
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T-Bone |
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500g T-Bone
steak, grilled plain or with a barbeque basting |
140R |
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Fillet with a
Trio Berry Jus |
160R |
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A flamed 300g
fillet of beef served on a crushed herbed potato
cake, complimented with a rich trio of fresh
berries |
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Venison dish
(subject to availability) |
145R |
A selection of
Springbok, Impala, Kudu
- Specially prepared to our chef's choice
- Ask your waitron |
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Try one of our delicious sauces |
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Garlic and
Cream |
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Pepper |
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Creamy Mustard |
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Mushroom and
cream sauce |
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Creamy blue
cheese |
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All @ |
18R |
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Chicken
with Prosciutto and Leak |
120R |
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Fresh chicken
breasts stuffed with spinach leaves and gruyere
cheese rolled with Prosciutto, baked al forno
and served with a chicken velote and pea sauce -
served on a bed of mash potato |
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Pollo Al Ferno
(Baby Chicken) |
105R |
600g Petite
Poisson, slowly roasted with rosemary, garlic
and white wine, in the pizza oven
(Allow 30 minutes cooking) |
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Crusted Lamb Rack |
160R |
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French trimmed four bone rack of tender A class
lamb, crusted with shallots, Dijon mustard and
thyme - roasted al forno, engulfed in a
rich compliment of bugu jus |
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Rolled Belly of
Pork |
125R |
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Roasted Belly of Pork, marinated with a hint of
ginger, garlic, sage and rosemary - served on a
pyramid of steamed spinach and purple cabbage
with calvados jus and poached cocktail apples |
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Warthog Ragout Pie -
subject to
availability |
140R |
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Tender wild Warthog Loin goulash slowly roasted
in a decadent, rich venison demi-glaze
sandwiched between crispy phyllo pastry moons |
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Vitello Parmigiana |
120R |
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Veal escallops crumbed and flavoured with
parmesan and fresh basil, topped with parmesan,
mozzarella and Napoletana sauce - baked al forno |
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Vitello Limone |
120R |
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Veal escallops sautéed in butter, flamed with
dry white wine and lemon juice |
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Vitello Piccato |
120R |
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Escallops of Veal pan grilled in olive oil with
a mushroom and cream sauce |
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Veal Oscar |
145R |
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Escallops of veal
sautéed in olive oil topped with three tiger
prawns and asparagus, drizzled with a creamy
shallots, carrots and saffron sauce |
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Paella
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Our Chef's favourite dish !! - Now a house
speciality. |
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Traditional Creole style Paella - Calamari,
prawns, mussels, chicken (fresh crayfish an
optional extra) steamed with rice in a saffron
bouillon with herbs and pimentos
Served in a pan |
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For One |
125R |
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For Two |
225R |
Add: A whole Fresh Crayfish from 300 -
1kg.
extra 100g
Langoustines
from |
70R
75R |
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All
our main courses
are served with complimentary pasta, rice, chips or
mash
potato
(fresh vegetables available to order separately) |
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Fresh spring vegetables |
single 17R |
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Chef's selection
of the day |
double 28R |
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*
please note all prices subject to change without
notification. Price list updated 23rd November 2008. |
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