|
| Appetizers |
| Biltong
and cheddar soup |
|
$8 |
| Salmon Spring Rolls with a tropical
fruit salsa |
|
$13 |
| Crumbed Calamari
with sauce tartar and wakami salad |
|
$12
|
| Squid sautéed with fresh
garlic, parsley and lemon with our house salad |
|
$11 |
| Cajun marinated
black tiger shrimp with a Colombo coconut sauce & our house
salad |
|
$13 |
| Wild large sea scallops with a
tangy garlic passion fruit glaze and our house salad |
|
$14 |
| Vegetarian spring
rolls with a tropical fruit salsa |
|
$12 |
| Greek salad $9
or Seaweed salad $9 |
|
|
| Cheese and port
fondue for two, served with fresh baked bread |
|
$15 |
| |
|
Main
Course
(Served with seasonal vegetables and a choice of yam or truffle
potato puree) |
| |
| Marinated flank
steak and Gouda cheese Kebab with pepper sauce |
|
$26 |
| 10 oz. Beef filet, fresh grilled
baby asparagus & mushroom sauce |
|
$26 |
| 8 oz. Ribeye
steak with veal aux jus |
|
$23 |
| Duck breast with foie gras and
red wine sauce |
|
$26 |
| Yellow fin Tuna
with wasabi and seaweed salad |
|
$25 |
| Fresh Salmon with a cream cheese
fritter |
|
$26 |
| Cajun marinated
Tilapia with grilled asparagus and peanut sauce |
|
$25 |
| Grilled Caribbean lobster with
an garlic & apricot glaze |
|
$29pp |
| Asparagus, mushroom
and roasted red pepper sautéed with, fresh thyme and
olive oil (no stone) |
|
$22 |
| Spiced butternut, green beans
and caramelized shallots with a mushroom sauce and shaved parmesan |
|
$23 |
| |
|
| Sauce
plate recommended for additional flavors - $5 |
| Pepper sauce, mushroom sauce,
Colombo coconut sauce, and peanut sauce |
|
|
