RESTAURANT MENU
ON THE LIGHTER SIDE
Garden Greens with roasted Baby Beets, Grapefruit, Danish Feta,
toasted Pecan Nuts, drizzled with an Orange-Vinaigrette
R70
Quinoa, Avocado & Papino Tian topped with Cucumber Spaghetti
with poached Prawn Tails on a Red Pepper Essence and crispy Tortilla
R85
Soup of the DayR60
Goats Cheese Panna Cotta on a Tomato Gazpacho with Basil Gloss
sprinkled with crispy Blue Rock Crumble
R80
Crispy Chicken Livers on spicy Sweet & Sour Onions set on Micro Greens
topped with Chorizo and Smoked Paprika Aioli
R65
Ostrich Duo
Smoked Ostrich Carpaccio & Ostrich Tartar
with Gorgonzola Catalan, Red Onion Compôte, pickled Fennel,
crispy Capers, Parmesan Shavings and Melba Toast
R95
Slow roasted deboned Lamb Rib
on a minty Chickpea and Sweetcorn Salsa drizzled with Chimichurri
R105
Roasted Butternut Gnocchi on Baby Marrow Ribbons dabbled with burnt Sage Butter, Pumpkin Seeds & Butternut CrispsStarter R70Main R115
Creamy White Wine, Pea & Shrimp Risotto garnished with a grilled PrawnStarter R90Main R140
DINING IN OUR WINE CELLAR
Experience fun-dining in the privacy of our wine cellar!

Enjoy a combination of Cheese Fondue and Raclette, which is a Swiss cheese melted under a specially designed oven. Accompanied with Baby Potato, Table Salad, seasonal Vegetables, Pickles and a selection of Sauces. To accompany your meal, the oven also has a hot plate to grill a selection of Beef, Chicken and Ostrich. Additionally, you may choose a Starter and Dessert off the a-la-carte menu – please note, this will be charged separately.

R 320 per person – this includes Cheese Fondue, 100g Raclette per person and 100 g each meat and sides.

R 50 per 100g Raclette Cheese or per 100g Meat ordered extra

You are also most welcome to enjoy an A-la-carte dinner in the cellar.
Please note that the Raclette & Fondue has to be booked in advance. A maximum number of 10 people has space in the cellar – regrettably not served in the restaurant.
THE MAIN EVENT
Tender grilled Beef Fillet served on an Oxtail & Wild Mushroom Risotto
with Confit Baby Onions on a Brandy-Pepper Jus
R210
Pinotage braised Lamb Shank
served on smoky Potato-Leek Mash and fragrant Tagine Jus
R230
Oliver’s Crackling Pork Belly on a sticky Apricot Sauce with caramelised Onion Croquette and Sweet CarrotsStarter R120Main R180
Pan-seared Sea bass on a Shrimp Risotto
topped with crispy Squid, drizzled with Smoked Mussel & Herb Oil
R195
Chicken Supreme stuffed with Peppadews and Spinach
on homemade Pappardelle Pasta with a toasted Coconut & Pineapple Cream
R195
Seared Venison of the Day with braised Red Cabbage speckled with Blueberries
served with grilled Polenta, on a Gin & Juniper Berry Sauce
R225
Mediterranean Vegetable Moussaka on Baba Ghanoush & Yellow Pepper Float R150
THE FINISHING TOUCH
Homemade Austrian Apple Strudel
on Vanilla Custard & Vanilla Ice Cream
R70
Viennese Ice Coffee perfumed with Amaretto, served with a WaferR65
Chocolate Fondant with a White Chocolate centre
on a minty Summer Berry Compôte
R75
Orange & Grapefruit Crème Brûleé
served with salted Thyme Shortbread
R65
Oliver’s Crêpes Suzette soaked in a Passion Fruit Syrup
flambéed with Drambuie, served with Vanilla Ice Cream
R75
Our homemade Ice Cream served on a Dark Chocolate Sauce (Vanilla, Stollen, Salted Caramel Fudge or toasted Coconut)2 scoops R353 scoops R55
SAY CHEEEESE...
Cheese Board with homemade Preserves and CrackersR105