HORS D’OUVRES / STARTERS
CRAB CAKES
CREAMY CRAB AND KINGKLIP CAKES, CITRUS CORIANDER STUFFING, FRESH ROCKET, CITRUS DRESSING.
SPRINGBOK CARPACCIO
THINLY SLICED SPRINGBOK FILLET, GRILLED STRAWBERRIES, TOASTED NUTS ROCKET, MANGO PURE
PEAR AND GOATS CHEESE TART
WHITE WINE POACHED PEAR, BLACK PEPPER GOATS CHEESE, BALSAMIC REDUCTION, BEETROOT PUREE, TOASTED NUTS
ENTRÉES / MAIN COURSE
SIRLOIN
RED WINE REDUCTION, GRILLED SHALLOTS, TENDER STEM BROCCOLI , ONION CRISP, CUBED POTATOES
PORK BELLY
HONEY SOYA GLAZE, PUMPKIN TART, CORN SALSA, BUTTERNUT PUREE, HOMEMADE CRACKLING.
STUFFED CALAMARI
CREAM CHEESE, DANISH FETA AND JALAPENO STUFFING, HOMEMADE FRESH PASTA.
PRIVA DESSERTS
CHEESECAKE REIMAGINED
VANILLA FRIDGE CHEESECAKE, ROOIBOS SPHERES, LIME CURD, BITTER ORANGE GEL, ROOIBOS SUGAR CHIPS.
DECADENT CHOCOLATE MOUSSE
3 LAYERS OF HOMEMADE CHOCOLATE MOUSSE SERVED WITH CHEF’S CHOICE OF SORBET AND CRUMBLE
CRÈME BRULEE
FLAVOUR CHANGES WEEKLY AND IS SERVED WITH THE SORBET OF THE DAY
