Asparagus and Kariba Crayfish salad
Served on bitter leaves with smoked wild mushrooms, pickled
fennel and lime honeyed vinaigrette
“For the Game Lover”
Venison Wellington, Rabbit Roulade & Pigeon Carpaccio
Leek and Potato Soup
Served with love apple, garlic and herb beignet fritters
Peanut, Chilli and Coriander Galette
A pan fried “cake” made from traditional Sadza, served with organic
miniature leaves and spiced vinaigrette.
Baked Herb Crusted Cod
Supreme of Cod topped with breadcrumbs and herbs,
baked in the oven and served on Mussel beurre blanc with baby
vegetables, flavoured oil and shizo cress.
Trio of duck, Quail and chicken, served on 3 styles of potato dish
with complimentary sauces
Sundried Tomato Rissoto
Arborio rice, garlic, shallots, sundried tomato, enriched with cream and
parmesan cheese, topped with butternut and chilli ravioli and crisp herbs. Glazed
Aged fillet steak, rolled in chopped parsley, cooked to your
requirements, served with Parisienne potatoes,
sauce Marchin de Vin.
A tower of Belgian dark chocolate filled with black forest trifle,
rich and heart-warming to the
Oranges and Lemons
Creamy lemon torte on a crisp gingernut base served with
Passion fruit mousse, white chocolate and caramel ice cream.
Cambazola en Croute
Mature blue Brie encased in puff pastry, baked and
served with pear chutney.
Tea or Filter Coffee