STARTERS – R45 – R110

CAULIFLOWER & GORGONZOLA SOUP

GRUYERE CHEESE & NUT SOUFFLE

5 GRILLED PRAWNS VIETNAMESE DRESSING

PANFRIED BABY CALAMARI – CARAMELISED FENNEL & PINEAPPLE

MARROW BONES ROASTED WITH FRESH HERBS – SUNCHOKE PICKLE & TOAST

LAMBS KIDNEYS EN CROUTE – Braised with Bacon & Sherry

PEMBREYS’ STEAK TARTARE

BUCKWHEAT GALETTE – HAM, & CARAMELISED PEAR & ALMONDS

PASTAS & MAIN COURSES  R110 – R185

SPINACH & RICOTTA RAVIOLI – FRESH TOMATO SAUCE

BUTTERNUT & ALMOND RAVIOLI – MASCARPONE

FRESH MUSHROOM RAVIOLI

PASTA DI STRACCI – TONGUE, ARTICHOKE & CAPERS

GRILLED  SOLES MEUNIERE & CHIPS

ROAST DUCK LEG CONFIT – ORANGE& GREEN OLIVE SALSA VERDE

TRADITIONAL”PULLED” LAMB BOBOTIE

GRILLED OSTRICH FILLET – CRUSHED BABY POTATOES, LENTILS & GREENS

ROAST SPRINGBOK FILLET ESPRESSO SALT QUINCE PORT SAUCE

SLOW-ROASTED KAROO LAMB SHANK FRESH HERB JUS

ROAST PORK NECK SAGE & APPLE

GRILLED FILLET STEAK – CAFE DE PARIS

Main Courses Served with Fresh Vegetables

 

AFTERTHOUGHTS – R50

AMARULA CREME BRULEE

LEMON POSSET – BERRY SORBET & HONEY ICE CREAM

PETER’S BREAD & BUTTER PUDDING – CARDAMON ICE CREAM

APPLE & QUINCE CRUMBLE – VANILLA ICE CREAM

BAKED CHOCOLATE MOUSSE CAKE – SALTED CARAMEL ICE CREAM

PEMBREYS’ ICE CREAM OR SORBET SELECTION