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Breakfast Menu Main Menu	COLD STARTERS
	In order for you to sample as many of our delicious dishes, we have introduced half portion servings on most of our main courses. This can be enjoyed together with our existing starters, as a light lunch option or combine as many half portions together to suit your own individual preference.
	Fresh Knysna Oysters Tantalizingly fresh, served with pickled chilli, onion & pineapple salsa.	R 18
	Kingklip Carpaccio Slivers of raw Kingklip served with pickled ginger, salad garnish and drizzled with fresh lemon, basil pesto and olive oil.	R 45
	Smoked Venison Carpaccio Thinly sliced smoked venison on a bed of rocket, sprinkled with basil pesto, slow-roasted tomato, pickled cucumber and shavings of pecorino. Finished with a balsamic and soya cranberry dressing.	R 55
	On the Rocks Salad Mixed greens tossed with an inspired mix of feta, olives, peppadew, tomato, cucumber and onion. Served in a parmesan basket, topped with french style salad dressing.	R 40
	Vegetable Salad Oven-roasted fresh vegetables mixed with fresh salad greens and mozzarella cubes. Dressed with olive oil and balsamic vinegar.	R 35
	Seafood Cocktail A Medley of seafood smothered in pink mayonnaise sauce served Martini style, finished with a prawn garnish and salad.	R 75
	On the Rocks Salad Mixed greens tossed with an inspired mix of feta, olives, peppadew, tomato,cucumber and onion. Served in a parmesan basket, topped with french style salad dressing.	R 40
	Vegetable Salad Oven-roasted fresh vegetables mixed with fresh salad greens and mozzarella cubes. Dressed with olive oil and balsamic vinegar.	R 35
	Seafood Cocktail A Medley of seafood smothered in pink mayonnaise sauce served Martini style, finished with a prawn garnish and salad.	R 75
	HOT STARTERS
	Fresh West Coast Mussels Simmered in a creamy garlic chardonnay sauce with a cilantro crouton.	R 45
	Crispy Bacon & Peppadew Tart Set in cream cheese pastry, flavoured with mushrooms and thyme. Served with cucumber ribbon salad.	R 55
	Prawn & Calamari Satay Skewer of prawn and Falklands calamari set on a bed of Chinese noodles, served with sweet chilli sauce.	R 65
	Tarragon Chicken Salad Chicken, Mushroom and Tarragon casserole, served in a puff pastry case, set on a bed of lettuce, basil pesto and balsamic reduction.	R 50
	Warm Goat’s Cheese Salad Crumbed goat’s cheese on a selection of greens, with crispy bacon, onion marmalade, beetroot & carrot glaze.	R 62
	Seafood Soup	R 75
	Half Portion Seafood bisque (Calamari, linefish and fresh Local Saldanha mussels) ended off with a prawn and crouton Garnish.	R 45
	MAIN COURSE
	VEGETARIAN
	Vegetable Bag Roasted zucchini and button mushrooms with basil wrapped in a phyllo pastry bag, served with stir-fried vegetables and tomato essence. Drizzled with basil pesto. Half Portion	R 60 R 35
	Vegetable Won Ton Brounoirs of butternut and baby marrow wrapped in wonton pastry, served with Napolitano sauce with cilantro and pecorino shavings. Half Portion	R 55 R 30
	POULTRY
	Whole Baby Chicken Baby chicken with blue cheese & garlic, roasted and served with potato wedges, vegetable skewers, baby pear and BBQ sauce.	R 95
	On the Rocks Roast Duck Crispy roast duck with red pepper and corn risotto, served with a baked baby apple and citrus sauce.	R 130

	MEAT & GAME
	Beef Fillet 250g Juicy and tender, served on a peppercorn sauce with potato wedges and caramelized onions. Half Portions	R 120 R 75
	Pork Fillet Medallions of pork fillet, served with an apple and mash potato springroll, with stir fried vegetables. Half Portions	R 110 R 65
	Lamb Shank Braised lamb shank with potato tartan, stir-fried vegetables, tomato chutney, red wine onion compote and mint jus.	R 150
	Venison Espetada Skewers of cubed venison with bay leaves and garlic, splashed with beer, served with peasant potatoes and French salad with a cranberry jus. Half Portions	R 145 R 85
	Grilled Medallion of Kudu Medallion of kudu served with a Fynbos style garlic risotto Brule, vegetable skewer and a berry jus. Half Portions	R 140 R 80
	FRESH FROM THE SEA
	Duo of Fish Pan-fried line fish of the day and Norwegian salmon served on a leek & mash potato cake with vegetable skewers and saffron sauce.	R 115
	Norwegian Salmon Pan Fried to perfection, complemented with a saffron sauce and potato galettes Half Portion	R 100 R 65
	Sole Meuniere West coast sole served with a chardonnay sauce and rice	R 95
	Fynbos Kingklip Grilled kingklip dusted in masala, served with leek mash springroll, a vegetable skewer and creamy lemon banana or shrimp sauce. Half Portion	R 110 R 65
	Cape Malay Seafood Curry A Medley of seafood cooked in coconut milk with onion, garlic, fresh ginger, chilli and home-made curry powder. Served with steamed basmati rice. Half Portions	R 130 R 75
	Fynbos Kingklip Grilled kingklip dusted in masala, served with leek mash springroll, a vegetable skewer and creamy lemon banana or shrimp sauce. Half Portions	R 110 R 65
	Game fish Game fish of the day with stir-fried vegetables, mashed potato and Chardonnay sauce. Half Portions	R 100 R 65
	Cape Malay Seafood Curry A Medley of seafood cooked in coconut milk with onion, garlic, fresh ginger, chilli and home-made curry powder. Served with steamed basmati rice. Half Portion	R 130 R 75
	Catch of the day Pan fried succulent line fish served on a bed of home made stir fried vegetable pasta with a olive Napolitano sauce. Half Portion	R 95 R 55
	SEAFOOD PLATERS
	All dishes are served with stir fried vegetables and rice.
	Trio of Seafood Half Crayfish tail, baby squid & six tiger prawns with vegetables and rice. Served with lemon butter & garlic sauce	R 180
	Seafood Espetada Skewered tubes of calamari, kinglip & prawns. Served with peasant potatoes and a mini greek salad. Half Portion	R 220 R 130
	Blouberg Platter Linefish, 4 tiger prawns, calamari, baby squid & mussels, served with rice and sautéed vegetables.	R 165
	On the Rocks Super Giant Prawns Moroccan style skewers of giant tiger prawns with apricot couscous, flat bread and a green salad. Served with sweet chilli mayonnaise and Chardonnay sauce.	R 200
	Build your own or add to any of the above courses….. ½ Portion Mussels in creamy white wine sauce ½ Linefish ½ Norwegian Salmon Sole Tiger Prawn Giant Tiger Starter Calamari Calamari Main Crayfish Plated with rice and vegetables extra	R 35 R 50 R 60 R 85 R 25 R 95 R 45 R 75 SQ R 18
	DESSERTS
	Baked Cheese Cake Served with Fresh Fruit.	R 32
	Chocolate Tart Served with Ice Cream and Mixed Berry Compote	R 35
	Crème Brûlée Our chef's favourite! Served with an array of fresh fruit and berries, and topped with a spun sugar garnish.	R 38
	Fresh Fruit Platter Served with Bulgarian Yoghurt, Honey, Celery Sticks and topped with spun sugar	R 35
	Panacotta (Ask your waiter)	R 40
	Death by chocolate A must for any chocoholic!	R 35
	Sticky Toffee Pudding Served with crème anglaise	R 30
	On the Rocks delight A trio half portions of Crème Brule, Death by Chocolate and Baked Cheese Cake	R 55

Tel: : +27 21 55 44 352 | Fax: +27 21 55 42 579
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