1st Course:
Crumbed & Deep-fried Camembert Topped with Mixed Berry Compote served with Herbed Salad Greens and Crostini
2nd Course:
Creamy Tomato, Feta & Basil Soup, with Crispy Ciabata
Sorbet served between 2nd & 3rd courses – clearing pallet
3rd Course:
3rd Course:
Kinglip or Cape Salmon Cooked in Sauce and Topped with Coconut Cream, Mild Green Spice & Lemon Grass on a bed of Crème Fraiche infused Mashed Potato with Coriander Garnish
4th Course:
“Blinde Vink” – traditionally done, Slivers of Slowly Roasted Beef, with Savoury Stuffing, Rolled and Cooked in Cream and topped with a Red Wine, Mushroom & Beef Reduction, served with Couscous
Sorbet served between 4th & 5th courses – clearing pallet
5th Course:
Deef Fried Cinnamon & Coconut Encrusted Bananas, served with Ice-cream and Decadent Chocolate Sauce
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