Marinated in balsamic vinegar and olive oil with black peppercorns, rocket and pecorino
Buffalo mozzarella and plum tomato dressed with basil pesto and freshly crushed pepper
Deep flash fried on crisp mixed green leaves with home-made tangy tartar sauce
Smoked Salmon mousse on watercress leaves topped with capers, crème fraiche and a hint of honey mustard dressing
Delicate camembert, soft and mature with a red berry compote and Melba toast
Tempura prawns in Thai chilli sauce, julienne seasonal vegetables topped with sesame seeds
Honey and balsamic roasted vegetables in flaky pastry tartlet topped with feta cubes and rocket salad with slow cooked cherry tomatoes
Pan-fried line fish served with sautéed seasonal vegetables and roasted garlic mash potatoes dressed with a zesty lemon butter sauce
Served with tobacco onions, sautéed parsley potatoes and buttered seasonal vegetables topped with a creamy black pepper sauce
With honey roasted vegetables, caramelised shallots, garlic and rosemary new potatoes drizzled with a red wine reduction
Tasters of Malay chicken curry, bobotie and game potjie accompanied by crispy poppadums and traditional sambals
Penne pasta tossed in extra virgin olive oil served with black olives, roasted vegetables, parmesan and a Napolitano sauce
Home-made crème brulée with short bread biscuit and mango coulis
With scooped vanilla ice cream
Sticky dark chocolate cake slice coated in chocolate sauce and home-made vanilla ice cream or a whip of cream
Fudge moulded dessert with scoops of creamy vanilla ice cream and a hint of mint
With crackers, preserves and a glass of Cape port