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Fine Dining Menu
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MENUS: BREAKFAST | LIGHT LUNCH | COCKTAIL FINGERS | FINE DINING | BUFFET MEALS | THE LAZY ENTERTAINER
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Grilled Venison Skewers, Lamb Tagine with Dried Fruit, Moroccan Chicken Supreme with Almonds and Dates and Grilled Tilapia
Nhopi with Pumpkin, Char Grilled Mealies, Moroccan Flat Bread, African Spinach with Sweet Potato, Dukkha Mushrooms, Plantain Fritters and Moroccan Vegetable Smoor
Chermoula Sauce, African Pepper Sauce, Madagascar Green Peppercorn Sauce and Mango Chutney
Plated Dessert
Saffron Domes with Dates and Pecans
[/et_pb_accordion_item][et_pb_accordion_item title=”Buffet Dinner 1″ _builder_version=”4.3.2″ open=”off”]
Picanha Rump with Exotic Mushrooms, a Rich Red Wine Jus and Chimichurri Salsa
Grilled Herb Crusted Kingklip Fillet and Lemon Chive Beurre Blanc Sauce
Vegetable Plate
Roasted Butternut Salad with a Blueberry Dressing
Mango Mangetout Salad with Goats Cheese and Coriander Sweet Chilli Dressing
Potato Fondant, Sautéed Green Beans and Roasted Beetroot with Candied Onions
Plated Dessert
Deconstructed Lemon Meringue
[/et_pb_accordion_item][et_pb_accordion_item title=”Buffet Dinner 2″ _builder_version=”4.3.2″ open=”off”]
Butterflied Leg of Lamb infused with Rosemary with Brinjal and Onion Confit
Chicken Kerala Deboned Chicken Thighs in Kerala Curry Base with Exotic Mushrooms and Roasted Leeks
Vegetable Plate
Sticky Roasted Carrots in Barley Broth
Lemon Chili Rice
Warm Buttered Pear, Apple and Gorgonzola Salad
Roast Garlic and Beetroot Salad
Pan-fried Puri Flatbreads
Plated Dessert
Sticky Date Pudding with Salted Bourbon Caramel
[/et_pb_accordion_item][et_pb_accordion_item title=”Gastro Pub Dinner” _builder_version=”4.3.2″ open=”off”]
Fish Plate
Grilled Norwegian Salmon, Tempura Prawn Skewers, Creamy Coconut Mussels with Lemon Grass and Fresh Chilli and Pomme Potatoes.
Meat Plate
Pork Belly Marinated in Beer and Maple Syrup, Buttermilk Fried Onions, Jalapeño Poppers, Salt & Pepper Hand Cut Potatoes.
Vegetable Plate
Pickled Vegetables, Roast Pear with Pecan Nut and Beetroot Goats Cheese Salad
Plated Dessert
Vanilla Crème Patisserie with Walnut Brittle, Lemon Curd and Lemon Thyme Syrup
[/et_pb_accordion_item][et_pb_accordion_item title=”Plated Three Course Meal” _builder_version=”4.4.4″ hover_enabled=”0″ open=”off”]
Starter
Roasted Seasonal Vegetable Stack with Carrot Puree, Apricot Chutney and Parmesan Chip
New Age Avocado Ritz with Prawns, Avocado, Roasted Tomato and Papaya. Dressed with a Grilled Bell Pepper
Sauce and Chive Oil
Main Course
Duo of Beef with a Grilled Fillet Mignon, Oxtail Gateaux with a Rich Jus, Cauliflower Puree, Pickled Beets and Vegetables
Fillet of Beef served with a Merlot Jus, Roasted Butternut Purée, Glazed Carrots, Sautéed Shitake and Shimeji Mushrooms
Roast Lamb two ways with a Pea and Mint Puree, Roasted Garlic Potato Puree and a Pea Salsa Crispy Norwegian Salmon with Sprouts, Potato Fondant and Buerre Blanc Sauce
Herb Crusted Pan Seared Kingklip, Potato Fondant with a Creamy Chive Buerre Blanc Sauce Roast Sunday Chicken with a Rich Jus with a Chargrilled Sweet Corn Puree. Green Beans and Glazed Carrots
Vegetarian – Spinach, Feta Cheese and Mushroom Parcel with Beurre Blanc Sauce and Sautéed Mushrooms
Dessert
Vanilla and Thyme Pannacotta with Cherry Coulis and Chocolate Earth
White Chocolate Mousse with a Spiced Pomegranate Syrup and a Walnut Praline with Fresh Seasonal Figs
Chocolate Fondant with Chocolate Soil and a Raspberry Coulis
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