Appetizers
Soup
Please check with your waiter — normally Lobster Bisque, Wild Mushroom or Creamy Tomato.
Main Course
Seafood
Saffron Atlantic salmon fillet with lemon beurre blanc, crushed peas, glazed baby carrots and herb-infused potatoes.
Grilled Kingklip, lemon butter emulsion, crushed peas, glazed baby carrots and herb-infused potatoes.
Grilled Tiger Prawns with lemon beurre blanc, fine herbs, glazed baby carrots and potato fondant.
Grills
Matured 300g chargrilled beef fillet, truffle butter, roasted shallots, red wine jus, crispy roast potato.
350g well-aged marbled ribeye, saffron and truffle-infused cream sauce, seasonal vegetables and croquette potatoes.
Marbled Wagyu ribeye, truffle jus, roasted garlic purée, charred seasonal vegetables, potato fondant. Available in 250g, 400g or 600g.
400g herb-crusted rack of lamb, pomme purée, seasonal vegetables.
Free-range chicken supreme, smoked ham and Gruyère stuffing, lite Dijon jus, pomme purée, charred seasonal vegetables.
Slow-cooked wild mushrooms and lentils, roasted root vegetables, herb oil, crispy shallots.
Enhancements
Dessert
White and milk chocolate spheres, smooth, rich, and decadent.
A trio of house-made ice creams, finished with warm chocolate sauce, with add-ons.
Chef's daily creation — it will be either chilli, pomegranate, caramel or pistachio.
A curated selection of local and imported cheeses, served with preserves, toasted bread and a glass of port. Ask the waiter to recommend a night cap of your choice — perhaps Cognac, Single Malt, Amarula on Ice, Skye Peat Whisky, Port, Sherry or Jeripigo, Don Pedro, Don Pasquale or Don Juan.