Starters

Carpaccio Of Beef Fillet with Wasabi Lime Guacamole, Wild Rocket Salad and Toasted Sesame Dressing
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Roast Field Mushrooms with Warm Goats Cheese, Shaved Biltong and Red Wine Glaze
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Japanese Inspired Tiger Prawns with Asian Sprout Salad and Spring Onion and Coriander Aioli
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Salad of Smoked Chicken, Mango and Avocado with Warm Feta and Blood Orange Dressing
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Poached Salmon Wrapped Oysters Gratinated with Saffron and Chive Mousseline

Main Courses

Fillet of Beef with Parmesan Potato Cigars and Wild Mushroom Casserole
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Pancetta wrapped Chicken Supreme with Blue Cheese & Pear Stuffing, Caramelized Onion Tart & Red Wine Jus
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Roast Norwegian Salmon Fillet, Fine Herb Potato Cake, Fresh Asparagus and Chive Beurre Blanc
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Loin of Springbok with Butternut Gratin, Candied Red Cabbage and Thyme Jus
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Herb Crusted Rack of Karoo Lamb with Fine Ratatouille, Potato Dauphinoise and Cabernet Reduction

Desserts

Warm Belgian Chocolate Fondant, Chocolate Ice Cream and Chocolate Ganache
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Hot Apple and Cinnamon Cake with Fresh Vanilla Pod Parfait
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Sticky Toffee Pudding with Honey and Walnut Ice Cream

Trio of Classics

Espresso Crème Brulee, Hazelnut Crème Caramel, Vanilla Crème Anglaise

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