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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 R155GRILLED NECTARINE AND PEACH SALAD With pulled mozzarella cheese leafy greens, baby spinach and rocket, cherry tomatoes nely sliced red onion and aged balsamic reduction R165PRAWN CREVETTESGarlic white wine poached prawns with white cheddar cheesegratin, fresh and homemade bread R160BUTTERFLY PRAWNSDrizzled with a lime garlic aioli nished off with a chilli tomato mango salsa R160MELON CAPRESE SALAD(watermelon, spanspek, melon dew) with peppered rocket, goat’s cheese and Parma ham drizzledwith a basil lime dressing R125MainsBUTTERNUT & SAGE RISOTTO (V)Roasted butternut and a sage infused brown butter with a sherry trufe aiolo with grated pecorino cheese R180SPINACH & RICOTTA GNOCCHI (V)Wild rocket, parmesan, toasted pine nuts and drizzled with olive oil R166RACK OF LAMB CHOPSWith buttery chimichurri glazed beans, broccoli orets and a lamb jus R265LOCAL HAKE FILLETSet on lemon feta croquettes, pea puree, caramelized leeks topped with caper butter R210HONEY GLAZED SALMONFillet set on nicoise salad baby potato, ne beans, olives, cont cherry tomatoes puff pastry round drizzled with a Ponzu soya reduction R265 CREAMY SMOKED SALMON PASTAWith deep fried capers and dill topped with an aged parmesan cheese R225
GARLIC PARMESAN AND CREAMY TOMATO GRILLED CHICKEN AND CHORIZO SAUSAGE PASTA With spring onion and basil pesto R210SPICY THAI BASIL CHICKEN Set on a bed of noodles topped with diced spring onion and ponzu R240DELUX GRILLED BEEF RUMP (350G)Served with 2 tiger prawns mushroom sauce and rustic cut chips R375FILLET BASTILLE250g llet medallion rolled in green peppercorns;served with garlic crushed potatoes and roasted veg nished with béarnaise sauce R365PULLED BEEF SHORT RIB RISOTTOSauteed mushrooms, baby marrow ribbons, creamy jus sauce and parmesan R225Side 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 / Citrus Cardomom R75PASSION FRUIT BAKED CHEESE CAKE New York style baked cheese cake with granadillaserved with cream cheese and lime ice cream and topped with nut brittle R85FLEXIBLE CHOCOLATE GANACHE With chocolate sand, raspberry mousse, chocolate rocks, berry salsa R 98BLUEBERRY FRANGIPANES With hazelnut streusel crumble sweet caramelized pearand vanilla bean ice cream R98