|
|
|
|
|
|
|
Sweet potato and leek soup with toasted pine nuts
˜˜
Butternut tart tatin with mascarpone cheese
and sliced biltong
˜˜
Thai marinated calamari, pickled cucumber ribbons
and deep fried noodles
˜˜
Kudu and prune sosatie with soft herb polenta
and salad garnish
˜˜
Balsamic fried cherry tomato and
boccocini mozzarella salad with basil
˜˜
Coconut milk and lemon sorbet
˜˜
Rosemary and garlic marinated rolled shoulder of lamb, dauphinoise potato and rosemary
jus
˜˜
Dukkah coated springbok, cumin couscous and game jus
˜˜
Pan fried ostrich, roast crushed new potatoes
and black cherry sauce
˜˜
Grilled silvers, onion lentils and foamy rocket cream sauce
˜˜
Goats Feta with green fig preserve
˜˜
Phantom Forest crepe suzette with vanilla ice cream
˜˜
River café chocolate nemesis, chilli syrup and berry ice cream
˜˜
Coffee crème brulee with cappuccino foam
and pumpkin seed praline
˜˜
Sticky toffee pudding, toffee sauce and mascarpone cheese
|
|
|
|
|
|