Chef Eugene Taljaard

Glazed duck salad: Fresh salad greens and rocket with home-made pickled cucumber pear slices and slithers of duck breast, served with an orange and Greek honey dressing

Crottin Goats cheese served with marinated baby beetroot, truffle oil infused pan fried mushrooms topped with toasted mixed nuts and seeds, drizzled with a sweet spicy balsamic vinegarette

Garden route Mussel: halve shelled mussels in a white wine, lemon grass, chive white sauce, served with garlic herb croutons

Butternut mousse drizzled with white truffle oil

Crayfish & prawn meat Moroccan curry: Crayfish and prawn meat infused in a coconut curried cream sauce served on a bed of basmati rice, in a poppadum basket, topped with parmesan cheese and mango salsa

Sweet Pulled Pork Pie served with a sweet potato mash, over roast vegetables

Chalmar Rib Eye Steak: perfectly grilled rib eye steak, served with seasonal baby mixed veg, batton deep fried wedges and a ridge Merlot glaze

Dutch baked apple pie, served with vanilla ice cream and almond butterscotch baby apples

Fynbos honey Creme Brule, erved with a brandy snap and ice cream

Trio of chocolate delight: mini chocolate brownie, mini chocolate mouse served with a ridge dark chocolate ice cream

Farm Style Terrine - Layers of smoked duck, pork mince & chorizo sausage and vegetables, wrapped in streaky bacon, slow steamed baked served with oven roasted baby apple, a parsnip puree and poached pears

Smoke venison sushi roll served on a potato rosti topped with a black olive and aubergine pesto and roasted marinated peppers and drizzled with a pomegranate balsamic vinegar

Cured tuna, marinated wild mushroom, buffalo milk cheese, radish and rocket

Lamb Kebab Marinated lamb kebab wrapped in a garlic butter, served with stewed port dried fruit, polenta infused with sun dried tomato & coriander, oven roasted vegetables and a zucchini tzatchiki

Honey and ginger glazed Norwegian salmon served on a bed of pan fried Chinese cabbage, almond, cocktail tomato, snap pea and baby corn vegetable mix infused with a coriander olive oil. Garnished with fresh spring onion and confi tomatoes

Moroccan Chicken & Prawn Curry: Chicken fillet and Prawn meat, served in a coconut Moroccan curry sauce. Served with saffron basmati rice

Chicken Roulade: Tenderized chicken breast stuffed with spinach, feta, pepperdew and walnut filling rolled and wrapped with streaky bacon. Oven grilled to perfection and served on a bed of butternut and potato dauphinoise topped with a creamy garlic sauce

Duo of chocolate mousse: Layered brown and white chocolate mousse topped with a Amiretto whipped cream

Red wine poached pears served with a vanilla infused pistachio ice cream

Mini Meringue filled with seasonal berries topped with a berry coulis and kiwi sorbet

Venison Carpacchio, served with a wild rocket salad, drizzled with a lime chili oil and flavored with Pama Grana Parmesan cheese

Deep fried Camembert and Brie Cheese, served with a blue berry compote, a baby leave salad and crispy garlic croutons

Seafood Soup with Prawns, mussels, chorizo and line fish in a spicy tomato broth, served with home-made ciabatta

Oysters Thermidor: Seared in the shell topped with a Thermidore sauce and gratinated to perfection

Wild mushroom risotto: Perfectly infused risotto rice with white wine, Parmesan cheese, chives and a hint of white truffle oil

Grilled and stuffed Petit poussin: BBQ style oven roasted baby chicken stuffed with a chorizo, smoked chicken and wild mushroom, served a butternut and potato bake, oven roasted mix vegetables, home style prego sauce, lemon wedges

Seasonal Linefish, served with a Red pepper mash, a mix of braised Parmesan fennel, flat beans, baby corn & confit tomatoes

Steamy baked pudding flavored with a Amiretto custard, Served with vanilla pod ice-cream

Mango Pana Cotta served with a Coconut and Pistachio Ice cream, pineapple coulis and a Citrus short bread

Tiramisu layered boudoir, biscuits flavored with a coffee, infused with a orange flavored mascapone cheese

Oven baked garlic prawns: Escargot style prawns served in a creamy garlic cheese sauce, baked till golden brown

Stuffed brown mushrooms: Brown mushrooms, stuffed with a Chorizo, bacon and mixed pepper salsa topped with a garlic cream sauce, topped with mozzarella cheese and baked in the oven, served with a side salad

Beef Trinchado infused with chilli, garlic, white wine and bay leave served with a homemade bread roll and side salad

Butternut mousse drizzled with white truffle oil

Moroccan Chicken and Prawn curry : Perfectly balance in strength – a classic – served with basmati rice, chili, banana yoghurt and garlic sambal and a poppadum

Argentinean style Sirloin steak with Chimichurri sauce: Sirloin topped with a Argentinean style salsa, served our selection of starch and seasonal vegetables

Mediterranean Vegetable Stack: Layers of roast brinjal, tomato, mixed peppers, chick peas, infused with a spice tomato sauce and feta, topped with basil pesto and parmesan cheese. backed till golden brown

Amarula Crème Brule: Amarula infused custard, baked till golden brown, topped with a sugar crust

Berry infused pavlova: Meringue basket filled with seasonal berries infused with a balsamic sugar glaced, topped with orange flavored whipped cream

Trio of Sorbet: Apple, Kiwi and Mixed berry sorbet topped with a mixed berry coulis