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.
