Starters

Thoyoyandou Gizzard Salad

Sliced chicken gizzards slowly cooked in white wine and fresh herbs on a
bed if iceberg lettuce and kasava root chips

Rooibos Quail

Caramelised quails in honey infused with rooibos, on a sweet potato nest

Tunisian Tower

Basil, tomato and mozzarella in phylo pastry, served with drizzles of olive
oil and balsamic vinegar

Rainbow Nation Trout

Marinated, smoked and tartar rainbow trout, served with a watercress
salad and béarnaise dressing

Main Course

Mombassa Tuna

Seared tuna steak on a bed of cucumber and tomato salad

Libyan Lamb Stew

Slowly cooked lamb with dates, served with cous cous and raisins

Mapungubwe Ostrich

Caramelised ostrich fillet served with a pine apple sauce and a sweet potato and butternut mash

Yassa Beef Fillet
Grilled beef fillet on a bed of sliced onions, marinated in lemon and mustard,
on roast potato wedges

Dessert

Table Mountain Pudding

Malva pudding with cape velvet custard

Tiramarula

Tiramisu infused with Amarula cream

Herbal Crème Brulee

Individual portions of crème brulee

E&OE - Prices subject to change without notice.

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