250g Homemade beef patty, freshly baked bread roll. Pinotage onion reduction served with salad and chips.
Homemade lamb patty with rosemary and cumin, brown mushroom, basil pesto and blue cheese served with garlic aioli and chips.
Chicken Breast on the Bone
Chicken breast on the bone, artichokes, fennel, roasted peppers, spring onion, basil pesto peas, mushrooms and tomato sauce. All roasted in our wood fired oven and served with risotto.
Fish of the Day
Fresh when available. Chef’s choice of preparation.
Entrecôte of Beef
300g Sirlion steak served with a medley of mushrooms, pinotage jus, and chips.
Beef Fillet 'Au Poivre' 250g Aged Beef Fillet
Chef Frank’s signature dish. Fillet dusted with crushed black peppercorns and English mustard, sautéed in pinotage brandy. Served with fried portobellini mushrooms, parmesan potato gratin and rocket salad with balsamic reduction and black truffle oil.
BBQ Pork Spare Ribs 500g
Pork ribs, slow cooked in honey and mustard bbq sauce, served with chips and fresh mango salsa.
Old Fashioned Fish and Chips
Fresh deep fried fish in Chenin Pinotage batter, served with tartar sauce.
Saffron Panna Cotta
Saffron infused buttermilk panna cotta, poached peaches in vanilla sauce, apple purée and toasted almond praline.
White Chocolate Crème Brûlée
Made from Belgium chocolate, served with a berry compote and a orange and mint sauce.
Baked Vanilla Cheese Cake
Served with pinotage gelato (homemade ice cream), red wine syrup and berry compote.
Vanilla ice cream with salted caramel and chocolate sauce.
Selection of speciality cheeses.
Menu last updated: 1 August 2016
Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.