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Ex press Lunch MenuStarters BEETROOT AND ORANGE CURED NORWEGIAN SALMONPickled cucumber shavings, seaweed caviar, red wine jelly,dressed wild rocket, and chilli lime dressing R125GRILLED NECTRINE AND PEACH SALADWith pulled mozzarella cheese leafy greens, baby spinach and rocket, cherry tomatoes nely sliced red onion and aged balsamic reduction R145PRAWN CREVETTESGarlic white wine poached prawns with white cheddar cheesegratin, fresh and homemade bread R135BUTTERFLY PRAWNSDrizzled with a lime garlic aioli nished off with a chilli tomato mango salsa R135MELON CAPRESE SALADWith peppered rocket, goat’s cheese and Parma ham drizzled with a basil lime dressing R95MainsBUTTERNUT & SAGE RISOTTO (V)Roasted butternut and a sage infused brown butter with a sherry trufe aiolo with grated pecorino cheese R165SPINACH & RICOTTA GNOCCHI (V)Wild rocket, parmesan, toasted pine nuts and drizzled with olive oil R145SEARED SALMONTopped with a mango avocado salsa (low carbs) and a ginger house salad R215PLATTER FOR TWOCilantro lime chicken tenders, honey glazed Siracha prawns, grilled steak with chimichurri (200g), mini pulled pork sliders with red cabbage and apple cole-slaw twice fried potato fried with parmesan and trufe oil R355PAN SEARED HAKE FILLETSet on a butter bean and chorizo sausage ragout topped with a cucumber herb salad R215CREAMY SMOKED SALMON PASTAWith deep fried capers and dill topped with an aged parmesan cheeseR210
GRILLED CHICKEN NIÇOISE SALADWilted greens, soft boiled egg, olives, cherry tomatoes, herbed baby potatoes and a basil lime dressing R195SPICY THAI BASIL CHICKEN Set on a bed of noodles topped with diced spring onion and ponzu R210FILLET BASTILLE250g llet medallion rolled in green peppercorns; served with garlic crushed potatoes and roasted veg nished with béarnaise sauce R275GRILLED TO PERFECTION BEEF RUMP (300G)Served with 2 tiger prawns mushroom sauce and rustic hand cut chips R320PULLED BEEF SHORT RIB RISOTTOSauteed mushrooms, baby marrow ribbons, creamy jus sauce and parmesan R185Side Dishes - R52 CREAMED SPINACH WITH DANISH FETA | BUTTERNUT | GINGER HOUSE SALAD | SAUTÉED GARLIC MUSHROOMS | ONION RINGS| RUSTIC CUT CHIPS | MEDLEY OF SEASONAL VEGETABLES | BUTTERY MASH POTATOES | GARLIC CROSTINISauces - R45BÉARNAISE | CREAMED BRANDY AND PEPPERCORN | WILD MUSHROOM | ITALIAN GORGONZOLA | BORDELAISE | LEMON BUTTER | GARLIC BUTTER | WHOLEGRAIN MUSTARDDessertsCHEF’S CREME BRULEECreamy vanilla pod baked custard, with charred sugar crust and almond biscotti shard R75HOMEMADE SPICE ROUTE ICE CREAM TRIO Ginger / Cinnamon / Cirus Cardomom R75PASSION FRUIT BAKED CHEESE CAKE New York style baked cheese cake with granadilla served with cream cheese and lime ice cream and topped with nut brittle R85POPPY SEED & COCONUT PANNA COTTA With cherry brandies chocolate bomb and tangerine compote R80FRIED MILK TART SPRING ROLLS Rolled in cinnamon sugar and vanilla pod ice cream R85