• Restaurant
    Restaurant

Restaurant

Join us on our new patio for breakfast and for dinner in our open lounge-dining area overlooking our swimming pool, lily ponds and indigenous forest.

Our dinner menus vary daily (depending on what’s in season), but we always offer two choices:

Meat or Fish and Vegetarian. 

Cheese & Charcutterie platters are also available.

Please find some typical menus below.

Menu example 1

Meat or Fish:

  • Amuse-bouche
  • Starter: Green salad with papino, orange, avocado and pecan nuts
  • Small intermezzo (served in an espresso cup): Sweet Potato soup with Ginger & Coconut.
  • Main course: Prime Karoo Springbok fillet with cinnamon & rooibos infused sauce, apple chutney, roasted Courgette & mashed potatoes
  • Dessert: Banana Tarte Tatin with vanilla ice cream

Vegetarian:

  • Starter: Green Salad with papino, orange, avocado & walnut
  • Small intermezzo (served in an espresso cup): Sweet potato, ginger & coconut milk soup
  • Main course: Tagliatelle with walnut, rocket, lemon & Parmesan shavings
  • Dessert: Banana Tarte Tartin with vanilla ice cream

Menu example 2

Meat or Fish:

  • Amuse-bouche
  • Starter: Beetroot Carpaccio with rocket, feta & crispy bacon
  • Small intermezzo (served in an espresso cup): Tomato & Basil Soup
  • Main course: Seared Salmon with lemongrass-coconut sauce served with baked potatoes and roasted vegetables
  • Dessert: Home made Chocolate Brownie & vanilla ice cream

Vegetarian:

  • Starter: Beetroot Carpaccio with rocket & Feta
  • Small intermezzo (served in an espresso cup): Tomato & Basil soup
  • Main course: Lentil & Butternut Bobotie served with Jasmine Rice, Fruit chutney & broccoli
  • Dessert: Home made Chocolate Brownie with vanilla ice cream

Menu example 3

Meat or Fish:

  • Amuse-bouche
  • Starter: Salad Niçoise served in a thin phyllo pastry basket with tomato, cucumber, onion, feta and tuna
  • Small intermezzo (served in an espresso cup): Thai Style Butternut Soup
  • Main course: Roasted Beef Fillet served with a peppercorn sauce, broccolli & crispy chips
  • Dessert: African Malva Pudding served with vanilla ice cream and brandy snap

Vegetarian:

  • Starter: Greek Salad with feta, calamata olives & cherry tomato Served in a thin phyllo pastry basket
  • Small intermezzo (served in an espresso cup): Thai Style Butternut soup
  • Main course: Spinach Terrine of sweet potato, leeks, apple & smoked cheese
  • Dessert: African Malva Pudding served with vanilla ice cream and brandy snap