Main courses |
Cornfed chicken stuffed with duck breast
and drizzled with game jus and a redcurrant, rosemary and lime
vinaigrette |
|
� 16.00 |
Boneless quail roulade stuffed with
pancetta and quail leg farcie on a mango beurre blanc |
|
� 18.00 |
Pan-seared Barbary duck breast served with a pink port, citrus and
game stock |
|
� 17.00 |
Herb and wholegrain
mustard crusted rack of lamb on a carob and Shiraz lamb jus |
|
� 20.00 |
Lava grilled milk-fed veal
topped with smoked salt and lemon wedge or with a sauce of your choice
from the list overleaf |
|
� 20.00 |
Ch�teaubriand of Black
Angus fillet
Serves minimum of two persons (price per person) |
|
� 27.00 |
Primecut of Black Angus rib eye |
|
� 22.00 |
Primecut of Black Angus fillet
|
|
� 25.00 |
Sauces for beef:
Pepper sauce
Wild mushroom and truffle
sauce
Sprinkled with mustard
and rolled in crushed peppercorns |
|
|
Vegetarian filo
pastry basket filled with wild mushrooms, sweet chilli and curry
leaves and folded in pistachios and bell pepper |
|
� 16.00 |
Pasta parcels filled with pear and cream
cheese and tossed in a cherry tomatoes and capsicum tarragon cream |
|
� 15.00 |
Ravioloni filled with flower petals and
goat�s cheese folded in a salsa rosa |
|
� 15.00 |
|
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|
Fresh Fish |
|
|
Local red prawns baked in
garlic-infused olive oil, herbs, and Girgentina wine
(Subject to
availability) |
|
� 22.00 |
Octopus cooked in garlic, white wine and chilli and folded in a tomato
marmalade. Served warm |
|
� 18.00 |
Local fresh fish cooked as you like it.
Some of our cooking methods include:
Baked in sea salt , flamb�ed at your table and filleted on your plate.
This is our house speciality |Al cartoccio |Grilled on lava.
Ask your host for the catch of the day. |
|
market price |
Langoustines, lobsters, scallops, surf
clamps and crabs
(Subject to
availability) |
|
market price |
Norwegian salmon cooked
sous vide and served with a dill and cr�me fraiche sauce |
|
�18.00 |
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