RESTAURANT MENU
ON THE LIGHTER SIDE
Roasted Red Pepper & Tomato Soup with Cucumber Yogurt & crispy Croutons (served chilled or hot)R65V
Fresh Garden Greens tossed with Quinoa, Snow Peas, Cucumber, Tomato, roasted Butternut, Danish Feta, toasted Pumpkin Seeds and Red Onion drizzled with a White Wine VinaigretteR80V
Beetroot cured Salmon served with Watermelon, Cucumber Spaghetti, Feta Crumble on Micro Greens, trickled with Miso DressingR105
Crispy Chicken Livers on spicy Sweet & Sour Onions set on Micro Greens
topped with Chorizo and Smoked Paprika Aioli
R75
Duo of smoked Warthog and Springbok Carpaccio with a Red Wine Syrup, Parmesan Shavings and Potato Waffle CrispsR95
Homemade Ricotta, Spinach & Mushroom Ravioli with roasted Baby Tomato slashed with a clarified Herb ButterStarter
R75
Main
R135
V
Roasted Spinach Gnocchi on a Cauliflower float with Tempura Cauliflower and Broccoli sprinkled with Popcorn DustStarter
R70
Main
R125
V
Creamy White Wine, Pea & Shrimp Risotto garnished with a grilled PrawnStarter
R90
Main
R140
V - Vegetarian Options
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 Beef Fillet topped with a Chimichurri Sauce served with Anna Potatoes and roasted Root VegetablesR210
Herb crusted Rack of Lamb served with a pulled Lambed Risotto with Cherry Tomato and Green Beans on a Rosemary JusR230
Oliver’s Crackling Pork Belly on a sticky Apricot Sauce with caramelised Onion Croquette and Sweet CarrotsStarter R120Main R190
Grilled Sea Bass topped with crispy Squid served on a Mediterranean Bulgar Wheat Tubbouleh & Seafood BiqueR200
Chicken Supreme stuffed with Peppadews and Feta on wilted Baby Spinach served with Cauli-Mac, splashed with a Bourbon & Orange JusR190
Venison Stroganoff with Cheese & Bacon Spätzle
served with a poached Saffron Pear
R215
Aubergine, Sweet Potato and Chickpea Curry served with FlatbreadR165V
THE FINISHING TOUCH
Homemade Austrian Apple Strudel
on Vanilla Custard & Vanilla Ice Cream
R70
Viennese Ice Coffee perfumed with Amaretto, served with a WaferR65
Dark & White Chocolate Mousse with Genoise & Brownie Crumble & Macerated BerriesR75
Passion Fruit Crème Brûleé served with minty Mango Compôte and ShortbreadR65
Lemon Twist - Lemon Cheese Cake with Lemon Needles, on Blueberry Gel
served with Lemon Macaroon & Lime Sorbet
R75
Petit Platter - Chocolate Brownie, Pecan Square, Mini Apple Strudel & Rum BabaR75
Our homemade Ice Cream served on a Dark Chocolate Sauce (Vanilla, Stollen, Salted Caramel Fudge or toasted Coconut)2scoops R 353scoops R 55
SAY CHEEEESE...
Cheese Board with homemade Preserves and CrackersR110