HORS D’OUVRES / STARTERS

PRAWNS KATAIFI

Wrapped in kataifi pastry, homemade tequila chilli mayonnaise, candied coriander.

SPRINGBOK CARPACCIO

Thinly sliced smoked Springbok fillet, confit cherry tomato, fried capers, rocket and balsamic reduction.

CAPRESE BEETROOT SALAD

Buffalo Mozzarella, beetroot, tomatoes, balsamic glaze, pine nuts

ENTRÉES / MAIN COURSE

STEAK DIANE BEEF FILLET

Creamy Mushroom brandy sauce, roast butternut, potato skin crisps, fried polenta, tenderstem broccoli

LAMB SHOULDER

Braised shoulder, rolled with red onion and garlic, wild mushroom risotto, parmesan crisps, thyme jus, roasted root vegetables

SALMON

Seared Salmon, potato confit, pea fricassee, dill foam, creamy lemon and dill sauce, pea puree.

PRIVA DESSERTS

HOT CHOCOLATE FONDANT

Chocolate fondant with dulce centre, prepared a la minute, served with a zesty homemade ice cream, chocolate crumble.

PINA COLADA PANNA COTTA

Panna cotta, pineapple, strawberry and apple compote, blackberry reduction, mango puree, lime curd, homemade nougat ice

CRÈME BRULEE

Classic Crème Brulee, flavour changes weekly. Served with sorbet of the day.