A La Carte Menu

A La Carte Menu

Starters

Soup of the Day Delicious home –made farm style soup. Ask your waitron for details.

Chicken Livers A choice of creamy peri-peri or lemon and herb pan fried chicken livers served with crisp homemade bread.

Chef’s Salad Freshly picked garden greens finished with the chef’s choice of tasty bits and dressing.

Venison Carpaccio Shavings of venison carpaccio topped with onion compote and a chive crème freche salad, finished with an almond dressing.

Exotic Beef Strips Beef strips sautéed till tender and then finished off with the chef’s choice of sauce.

Duck and Black Cherry Spring roll A blend of duck and black cherries wrapped in spring roll pastry. Crispy fried served with an Asian slaw.

Snails Snails with a creamy garlic or creamy blue cheese sauce served with a crispy French bread.

Smoked Salmon Terrine Freshly smoked salmon terrine with fresh lime, and light garden vegetable salad drizzled with remoulade dressing.

Mains

Eric’s Prawns Whole Prawns simmered in our version of sauce Naçionale, rounded off with a dash of Parmigiano. Served with herbed rice and vegetables.

Vegetarian Penne pasta (V) Penne pasta tossed in a creamy mushroom, mixed peppers and baby marrow sauce, finished off with basil pesto.

Greek Haloumi tart (V) A greek haloumi cheese and roasted butternut tart, served with onion marmalade and fresh leaf salad.

Cape Seafood Curry Fresh prawn meat mixed with calamari and mussels, cooked in coconut milk and classic rajah spices. Finished with mild pepper-corn.

Falklands Calamari Tender Falklands calamari flash fried and tossed in a lemon butter OR Cajun grilled, accompanied by fragrant basmati rice and vegetables.

Catch of the Day A specially prepared catch of the day. Ask your waitron for details.

Surf & Turf 240g beef fillet and 4 prawns drizzled with a lemon butter sauce.

Fillet of Scottish Salmon A fillet of fresh Scottish Salmon, grilled to med-rare served with veg.

Roast Duck Oven roast duck breast and leg infused with a citrus marmalade sauce.

Spatchcock Chicken Spatchcock chicken flamed grilled with lemon and herb or periperi sauce.

African beef fillet 240g of beef fillet chargrilled topped with a creamy pepper sauce and served with potato wedges and vegetables.

T-Bone steak 400g T-bone steak grilled to your perfection served with a mushroom sauce, potato wedges and vegetables.

Braised Lamb Shank Lamb shank slowly braised for 5 hours in red wine, mirepoix and rosemary, with a mustard pomme-puree and finished off with vegetables.

Desserts

Cheese Cake A velvety, smooth and decadent cheese cake on a bed of crushed biscuit served with berry compote.

Ice Cream Vanilla ice cream with chocolate sauce OR Sorbets served with berry coulis. Three scoops in a portion.

Traditional Crème Brûlée A classic vanilla cream pudding topped with a crispy caramel crust.

Chocolate Torte A rich dark chocolate torte, resting on crushed biscuit base and finished with a Berry compote.