Sample Menu

 

Breakfast

 

• Poached eggs, Crispy prosciutto, Toasted english muffin, sherry vinegar hollandaise, pea-shoots.
• Poached eggs, roasted peppers, confit tomatoes, freshly baked brioche, sumac and paprika jus.
• Truffle and mature cheddar scrabble eggs, toasted ciabatta, honey and paprika glazed bacon, fresh pea shoots, charred heirloom tomatoes
• Bacon and cheddar quiche loraine with a crispy pâte brisée, freshly sliced citrus.

Lunch

 

• Confit beetroot, fresh apple, sweetened radish, carrot ribbons, fresh tuna, dijon mustard, fried rice paper, fresh dill.
• Grilled chicken supreme, herbed cous cous, roasted bell peppers, creamy turmeric and garamasala sauce, fresh micro-green salad.
• Herbed bulgur wheat stuffed calamari, tomato glazed Gnocchi, lime zest, lemon whipped feta.
• Grilled prawns, confit mahi mahi, muscle hearts, potato wedges with a classic cezar salad.
• Grilled King oyster mushrooms, puff pastry ring, three way ricotta, fresh heirloom tomatoes

Appetizers

 

• Raw cauliflower, bell peppers, Blanched carrots, walnuts with a lemon Hummus.
• Freshly baked brioche with assorted spreads.
• Traditional South African biltong, droewors, cashew nuts, red grapes, whipped camembert .
• Fresh fruit platter with assorted cold cuts

Dinner

 

• Rack of lamb, roasted brussel sprouts, lemon grilled courgette, sweet glazed carrots, red wine demi glaze, dark chocolate greek yogurt .
• Beef fillet, pomme anna, parmesan chip, deep fried kale chip, sautéed spinach, red wine and beetroot jus.
• Grilled Sea bass, linguine , Garlic and white wine sauce, garlic and thyme confit baby tomatoes, black sea salt..
• Roasted chicken, pomme dauphine, fresh mozzarella, assorted roasted vegetables.
• English beef Roast, Yorkshire puddings, sweet sugar snap peas, classic english gravy, roast potatoes, 

Deserts

 

• Classic creme brûlée, white chocolate and almond biscotti.
• Bay leaf panna cotta, berry coulis, sugar coated hazel nuts.
• Deconstructed cinnamon apple crumble with a blue berry glaze.
• Classic french Tarte Bourdaloue with poached pears and a frangipane filling

Sweet treats

 

• Lemon curd, lemon cells, puff pastry disks.
• French meringue with fresh black berries.
• Strawberry and balsamic vinegar tartlets.
• Lemon and olive oil cake with freshly brewed coffee