Salute from the kitchen

To intrigue your taste buds

Starters & Soup

• Terrine of corn-fed poultry and duck liver on seasonal salad and cranberry confit, toasted brioche.
  R42.00
• Salad of rollmops herring, beetroot, apple and potato dices, with walnuts and braised veal bits.
  R37.00
• Vegetable cannellone with chard spinach enhanced by honey roast cashew nuts.
  R34.00 (vegetarian)
• Greta's daily changing soup of the day (ask your attendant).
  R29.00 (vegetarian)

Light Meals

• Cape fish quenelles on salsa verde, served with wildrice cookies.
  R51.00
• Squid ink tagliolini and prawns, tomato chutney and roasted seaweed.
  R48.00
• Fennel salad sweet & sour, with pitted olives, almonds and raisins.
  R28.00 (vegetarian)

Main Courses (Fish)

• Fillet of West coast sole, topped with a carrot-parsley bonnet and curry essence, with couscous in a wan tan basket.
  R80.00
• Deep fried kingklip fillet in a potato net, sauce pistou and melted tomatoes.
  R76.00

Main Courses (Meat)

• Whole schweinshaxe ("eisbein") with sauerkraut and mash potatoes (signature dish).
  R84.00
• The original osso buco Milanese, sautéed tomatoes and onions, served with potato gnocchi.
  R81.00
• Roasted lamb shank with truffle oil flavoured purée of butterbeans and potatoes, braised chicory.
  R78.00
• Pork snitzel "Vienna", with lemon juice and capers, served with chips and a small salad (signature dish).
  R72.00

Cheeses & Desserts

• Fig filled cream cheese terrine, wrapped in portwine sented toast bread, served with caramelized onions.
  R39.00
• Grilled goat feta, served with grape reduction and olive tapenade.
  R35.00
• Marzipan parfait with seasonal fruit
  R35.00
• Semi frozen mousse au chocolat (signature dish).
  R32.00