• Restaurant
    Restaurant
  • Al fresco dining
    Al fresco dining
  • Table service
    Table service
  • Breakfast patio
    Breakfast patio

Restaurant

Join us on our 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 & Charcuterie platters are also available.

Menu example 1

Meat or Fish:

  • Amuse-bouche
  • Starter: Smoked Beetroot, Feta, Grilled Apple & Candied Walnut Salad
  • Small intermezzo (served in an espresso cup): Sweet Potato & Coconut Soup 
  • Main course: Beef Fillet with a Red Wine Jus served with Baby Corn, Mushrooms, Green Beans & Smoked Cauliflower Puree
  • Dessert: Panna Cotta with a Berry Compote 

Vegetarian:

  • Amuse-bouche
  • Starter: Smoked Beetroot, Feta, Grilled Apple & Candied Walnut Salad
  • Small intermezzo (served in an espresso cup): Sweet Potato & Coconut Soup
  • Main course: Homemade Ravioli with a Goats Cheese & Spinach Filling served in a Basil & Tomato Sauce with Grilled Asparagus and Pecorino Crisps 
  • Dessert: Panna Cotta with a Berry Compote

Menu example 2

Meat or Fish:

  • Amuse-bouche
  • Starter: Thai Fish Cakes with Avo Salsa, Mango Puree & Coriander 
  • Small intermezzo (served in an espresso cup): Carrot & Cinnamon Soup
  • Main course: Free Range Chicken Breast stuffed with Cous Cous, Goats Cheese and Spinach served with Hasselback Potatoes, Mange Tout, Roast Butternut and Peppercorn Sauce
  • Dessert: Amarula Parfait

Vegetarian:

  • Amuse-bouche
  • Starter: Lentil Bobotie Wonton Stack with Tomato Salsa & Pickled Ginger
  • Small intermezzo (served in an espresso cup): Carrot & Cinnamon Soup
  • Main course: Homemade Butternut Cannelloni in a Creamy Orange & Chili Sauce with a Green Salad
  • Dessert: Amarula Parfait

Menu example 3

Meat or Fish:

  • Amuse-bouche
  • Starter: Crispy Aubergine with Basil Mayo, Crème Fraiche and Arabiatta Sauce
  • Small intermezzo (served in an espresso cup): Courgette Soup
  • Main course: Pan fried Sole with Grilled Leeks, Crispy Capers, Potato Dauphinoise and a Lemon Butter Cream Sauce 
  • Dessert: Traditional South African Milk Tart

Vegetarian:

  • Amuse-bouche
  • Starter: Crispy Aubergine with Basil Mayo, Crème Fraiche and Arabiatta Sauce
  • Small intermezzo (served in an espresso cup): Courgette Soup
  • Main course: Wild Mushroom Risotto with Truffle Oil & Exotic Mushrooms
  • Dessert: Traditional South African Milk Tart