Hotel Welcome
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Main Course (V) Caprese Ravioli 190 Beurre Noisette butter, preserved grapes, basil gel, walnut brittle, tomato broth Fish Pie “Avant – Garde” 250 Sustainable Line fish, parsley creamed potato, brunoise of plum tomato, capers, warm sauce tartar Earl Grey Smoked Salmon 250 Bacon crisp, truffle risotto, parmesan tuille, white wine and cream Seared Tuna 240 Saffron bisque, pickled white radish, soya pearls, panco crumbed mussels, blistered tomato Whiskey Prawns 350 Jack Daniel’s, garlic, red chilli flakes, cream, lemon infused Jasmin rice, burnt lime Baby Crayfish 490 Your choice of thermidore or plain grilled, lemon infused Jasmin rice, burnt lime Oyster Ravioli 290 Medallion of Cape crayfish, curry leaf butter, green lime pearls, Cape Salmon crisp Chicken and Wild Mushroom Ballottine 220 Preserved figs, potato Savaron, artichoke and capsicum purée, chicken crackling, butter glazed pan jus Five Spiced Duck a La Peach 240 Garden pea purée, French potato cake, duck babotie spring roll, roast peach and honey jus Roast Rolled Pork 220 Confit of fennel, dry sherry sauce, bacon and red cabbage rittollo, roasted baby apple Venison and Lamb Duo 290 Parley crusted venison fillet, Josper grilled lamb rack, potato galette, caprese salad, truffle cream choux, sauce of lamb trotters Dyad of Lamb 250 Crumbed braised shank, roast rack, duo of puree, shaved radish, minted potato galette, coffee butter, jus Oyster Steak Diane 290 Oysters, flambéed medallions of beef, rich brown mushroom sauce laced with brandy, parsley buttered mash Grilled Fillet Béarnaise 250 Bone marrow and herb crust, basil and tomato caprice, simmered peas and turnip, Beurre Noisette and sage Jus Charcoal Grilled Chateaubriand (Serves Two) 490 Maître De carved, Charred leeks, roast baby potatoes, flamed mushrooms, sauce béarnaise, wine merchant jus Journey to India 290 Butter chicken, traditional Natal lamb, Singaporean fish curry served with steamed Basmati, Roti and sambals Seafood Platter (Serves Two, 50min P
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