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Sesame crusted tuna tataki with pickled radish and ponzu dressing

Chilli lime prawn skewers with coriander mango salsa

Pumpkin fennel soup with and butter poached prawn

Hake medallion with red pepper veloute

Cape malay spiced fish cakes – served with pickled cucumber ribbons, lemon-sorghum aioli, and a micro herb salad

Smoked trout & amasi crostini – house-smoked trout with herbed amasi crème, pickled red onions, and microgreens on a crispy sourdough crostini

Creamy coconut & lemongrass mussels – west coast mussels steamed in a fragrant coconut and lemongrass broth, served with grilled sourdough

Herb crusted kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, caper sultana relish and green oil

Pan-seared linefish with rooibos-infused beurre blanc – served with millet pilaf, charred fennel, and preserved lemon relish

Teriyaki seared salmon, crispy salmon skin, trout caviar, leek risotto, green oil, charred asparagus with garlic

Butter poached rainbow trout with cauliflower puree and garlic butter and caper sauce

Charred miso cabbage with green tahini with quinoa and apricot seed sprinkle

Miso apple crumble with cinnamon and vegan vanilla ice cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Grilled pineapple with sorghum crumble & rooibos ice cream – caramelized pineapple with a crunchy sorghum and nut crumble, paired with creamy house-made rooibos-infused ice cream

Marula-infused crème brûlée – silky custard infused with wild-harvested marula, finished with a perfectly crisp caramel top

Watermelon feta salad fresh watermelon cubes ,crumbed feta chesse ,fresh mint leaves a drizzle of balsamic glaze and a sprinkle of salt and pepper topped with toasted pumkin seeds

Chilled cucumber soup cucumber ,plain yogurt ,dill, garlic and lemon juice blended until smooth and served cold topped with micro herbs and pepper salad

Shrimp cocktail fresh tomatotes ,red onion ,coriander ,salt pepper garlic lemon juice topped with coriander

Grilled solomon with citrus glaze salmon fillets grilled grilled and topped with a tangy orange and lemon glaze served with a side of asparagus and roasted baby potatoes

Bbq pulled pork sliders slow cooked pulled pork served in soft slider buns with colselaw and a tangy bbq sauce

Grilled lemon herb chicken with summer vegetables marinated chicken chicken breasts served with charred zucchini ,bell peppers and cherry tomatoes

Lemon posset with shortbread cookies a creamy lemon dessert made with cream ,sugar and lemon juice served with shortbread cookies

Strawberry cheese cake served in individual jars on a base of ginger crumble topped with berry puree and fresh mint

Mango panna cotta creamy panna cotta made with coconut milk and topped with fresh mango puree

Butternut soup with a touch of nutmeg

Garden salad with a tangy vinaigrette

Fire-roasted corn salad with peppadews & feta

Mini vetkoek with spiced lentil mince (v)

Slow-cooked lamb stew with herbed pap

Lemon & herb chicken thighs with pumpkin rice

Baked hake with garlic, olive oil & cherry tomatoes

Creamy samp & bean risotto with wild mushrooms & fresh herbs (v)

Warm malva pudding with custard

Mini koeksisters

Fruit salad with honey & mint

Milk tart squares with a cinnamon dusting

Butternut and sweet potatoes soup topped with fraiche and toast pumpkin seeds

Butter bean and kale stew a hearty stew with butter bean kale ,tomatoes and smoky paparika served with crusty garlic bread

Cheesy garlic bread with side of chillie cheese sauce

Stuffed bell pepper - bell peppers stuffed with quinoa ,black beans ,corn and a smoky tomatoe sauce

Vegetarian eggplant caponata celery, olives ,capers ,in a sweet and sour tomato sauce served with polenta

Grilled pineapple with cinnamon and agave

Chocolate avocado mousse rich silky chocolate mousse made with avocado and maple syrup

Koeksisters sweet, braided dough soaked in syrup

Miso souptraditional dashi broth with fofu wakame and spring onion

Chicken or vegetable gyoza pan fried dumplings with soya dipping sauce

Tempura veg or prawns light crispy butter with tentsuyu dipping sauce

Tuna tataki/ seared beef lightly seared and thinly sliced with ponzu dressing

Tariyaki chicken or salmon glazed with sweet soy servered with steamed rice and greens

Beef ramen/ vegetable ramen rich broth with noodles soft egg and seasonal toppings

Chicken katsu curry crispy crumbed with japanese curry sauce and rice

Stir-fried udon noodles with vegetables and choice of chicken ,beef or tofu

Matcha tiramisu with japanese twist mascapone and matcha

Matcha cheese cake creamy baked cheese cake with earthy green tea flavour

Dorayaki fluffy japanese pancakes filled with casturd or read bean paste

Mochi ice cream soft rice dough filled with ice cream

Assorted canapes x5

Asian style carpaccio of linefish

Cape malay pickled fish, baby garden leaves

Linefish carpaccio with asian dressing

Grilled aubergine and parmesan with mortadella and prosciutto

Gaspacho with raw vegetables and golden croutons

Vitello tonato, roquette and parmigiano

Grilled linefish with venere rice, pak choi and jalapeño sauce

Rack of lamb, gratin dauphinoi, fine beans and rosemary jus

Braised lamb shank provencal way, homemade potato puree

Pork belly with crackling, pak choi and home made gnocchi

Beef picania chimichurri, potato darphin and sauteed mushrooms

Chicken filled with mushrooms in potato cage, sauteed spinach

Butterfly chicken marinated with lemon and ginger, roasted baby potato and vegetables

Prawns wrapped with tagliatelle and truffle sauce, watercress and rocket salad

Risotto al fungi or milanese

Grilled linefish sauteed vegetables and saffron beurre blanc

Half cooked chocolate soufle, vanilla ice cream and berries

Vanilla crème brulee

Lemon cheesecake and red berries couli

Pavlova with fresh fruits

Lime granite with marinated honey and vanilla citrus fruits,

Caramelized apple on puff pastry, vanilla ice cream

Seafood inspired canapes served with a local aperitif

West coast mussels with white wine and cream sauce, home garlic bread

Spaghetti nero, prawns, garlic, lemon and mild chili cream

Poached lobster, home made mayo, dressed leaves (r40 supplement,)

Local line fish, bokkom butter, cauliflower puree, green asparagus

Asian style yellowfin tuna tartare and avocado stack, wakame salad

Oysters raw/homemade tabasco and tempura battered/wasabi mayonnaise

Scallops, puree, pancetta, burnt butter sauce (r60 surcharge)

West coast mussels (main course portion) with white wine and cream sauce, home garlic bread

Local line fish with bokkom butter, cauliflower puree, mussels, savoury rice, green asparagus

A duo of locally inspired gelato, tuile biscuit

Affogato (vanilla bean ice cream with a shot of espresso), cocoa tuile biscuit

Amarula crème brulee, gelato of the day, almond flour tuile

Malva pudding, amarula cream sauce, water buffalo milk gelato

Classic french onion soup slow-caramelized onions simmered in a rich beef and thyme broth, finished with a brandy splash and topped with a toasted baguette crouton blanketed in melted gruyère, broiled until golden and bubbling

French onion soup with a red wine & rosemary finish deeply caramelized onions built into a broth enriched with red wine and fresh rosemary, ladled over a garlic-rubbed crouton and layered with melted gruyère and a whisper of parmesan for extra depth

Chicken alfredo pan-seared chicken breast sliced over fettuccine tossed in a silky parmesan cream sauce, finished with cracked black pepper and fresh parsley

Prawn alfredo garlic-butter seared prawns nestled over fettuccine in a creamy parmesan sauce, brightened with a touch of lemon zest and fresh parsley

New york baked cheesecake a dense, velvety cheesecake on a buttery biscuit base, finished with a berry compote

Classic crème brûlée silky vanilla custard with a crisp, torched sugar crust, served with a shortbread biscuit