|Roasted Red Pepper & Tomato Soup with Cucumber Yogurt & crispy Croutons (served chilled or hot)||R65||V|
|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 Vinaigrette||R80||V|
|Beetroot cured Salmon served with Watermelon, Cucumber Spaghetti, Feta Crumble on Micro Greens, trickled with Miso Dressing||R105|
|Crispy Chicken Livers on spicy Sweet & Sour Onions set on Micro Greens|
topped with Chorizo and Smoked Paprika Aioli
|Duo of smoked Warthog and Springbok Carpaccio with a Red Wine Syrup, Parmesan Shavings and Potato Waffle Crisps||R95|
|Homemade Ricotta, Spinach & Mushroom Ravioli with roasted Baby Tomato slashed with a clarified Herb Butter||Starter|
|Roasted Spinach Gnocchi on a Cauliflower float with Tempura Cauliflower and Broccoli sprinkled with Popcorn Dust||Starter |
|Creamy White Wine, Pea & Shrimp Risotto garnished with a grilled Prawn||Starter |
|V - Vegetarian Options|
|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.
|Tender Beef Fillet topped with a Chimichurri Sauce served with Anna Potatoes and roasted Root Vegetables||R210|
|Herb crusted Rack of Lamb served with a pulled Lambed Risotto with Cherry Tomato and Green Beans on a Rosemary Jus||R230|
|Oliver’s Crackling Pork Belly on a sticky Apricot Sauce with caramelised Onion Croquette and Sweet Carrots||Starter R120||Main R190|
|Grilled Sea Bass topped with crispy Squid served on a Mediterranean Bulgar Wheat Tubbouleh & Seafood Bique||R200|
|Chicken Supreme stuffed with Peppadews and Feta on wilted Baby Spinach served with Cauli-Mac, splashed with a Bourbon & Orange Jus||R190|
|Venison Stroganoff with Cheese & Bacon Spätzle|
served with a poached Saffron Pear
|Aubergine, Sweet Potato and Chickpea Curry served with Flatbread||R165||V|
|Homemade Austrian Apple Strudel |
on Vanilla Custard & Vanilla Ice Cream
|Viennese Ice Coffee perfumed with Amaretto, served with a Wafer||R65|
|Dark & White Chocolate Mousse with Genoise & Brownie Crumble & Macerated Berries||R75|
|Passion Fruit Crème Brûleé served with minty Mango Compôte and Shortbread||R65|
|Lemon Twist - Lemon Cheese Cake with Lemon Needles, on Blueberry Gel|
served with Lemon Macaroon & Lime Sorbet
|Petit Platter - Chocolate Brownie, Pecan Square, Mini Apple Strudel & Rum Baba||R75|
|Our homemade Ice Cream served on a Dark Chocolate Sauce (Vanilla, Stollen, Salted Caramel Fudge or toasted Coconut)||2scoops R 35||3scoops R 55|
|Cheese Board with homemade Preserves and Crackers||R110|