+27 (0) 78 109 2096
For All Your Enquiries (mention event date/your name)
Served daily from 11:00 – 15:00
GOURMET HAMBURGER R90
A classy compilation of two homemade beef patties, caramelised onions, cheddar cheese, lettuce, tomatoes, gherkins
and barbeque sauce, served with potato chips.
Traditional open Italian flat bread toasted and filled with one of the following fillings, served with a side salad and a side bowl
of tangy pickles:
Savoury mince, cheddar cheese and freshly chopped basil R75
Smoked ham, home-made sweet mustard, capers, cheese and fresh tomato slices R65
Bacon, egg, tomato slices and cheddar cheese R75
Cajun infused chicken mayonnaise, pineapple and lettuce R65
Vegetarian Fillings: (v)
Lettuce, mozzarella, sundried tomato, pickled cucumber, capers and caramelized onions R60
Lettuce, cheese and tomato slices accompanied by tangy pickles R55
TOASTED CHICKEN TORTILLA WRAPS R62
Cajun grilled chicken breast slithers with crumbled feta cheese, sundried tomato and marinated rocket leaves wrapped
in floured tortillas dressed by a sweet chilli sauce.
CURRY CHICKEN AND PEPPADEW SALAD R65
Haloumi fingers, chicken strips crusted with Cajun and sesame, shredded peppadews and pineapple slices on a fresh
herb green salad base. A drizzle of curry apricot mayonnaise complete this experience.
ROCKET, GRILLED PINEAPPLE AND CAMEMBERT SALAD (v) R65
A compilation of fresh salad ingredients topped with lightly toasted almonds, capers, and spring onion sprigs. A red
wine reduction takes it to the moon and back.
LE SI CHEF SALAD R65
Fresh salad greens with herbs from our own herb fountain, bell peppers, plump cherry tomatoes, slivers of mozzarella
cheese, pineapple cuts, chopped nuts, crispy bacon and smoky ham cubes. Add a bit of sweet chilli dressing to top it all
off and you have a salad from another galaxy.
GREEK SALAD WITH A TWIST (v) R65
Boring, Boring, And Boring? Not this one!! Our traditional Greek salad gives you an addition of flash grilled green
peppers, sundried tomato strips and plump rosa tomatoes, bell peppers, cheddar cheese cubes, Danish feta cheese,
green and black marinated calamata olives, balsamic roasted baby onions and last but not least, a topping of creamy
lightly garlic infused Greek salad dressing.
HEALTHY LINE FISH R70
A portion of hake, grilled with olive oil, fresh herbs and lemon juice till tender and juicy. This healthy alternative is
served on fresh cuts of garden vegetables flash fried in a hot pan with ginger and a hint of garlic.
Chicken Liver Duo
Raspberry and Apple Chicken Liver Pate served with Zambezi mild Chili and Cajun Grilled Livers served with Melba toast and mixed pepper sambals
Norwegian Salmon layered with herb cream cheese topped with caper, red onion, radish and a chili mayo dressing finished with orange zest
Smoked Pepper Trout Salad
Peppered smoked trout fillet served on a bed of rocket leaves, radish, red onion, capers, rainbow salsa, spring onion and a lemon infused balsamic reduction
Escargots - A Unique Experience
Golden brown puff pastry casing filled with:
White wine onion and garlic creamed escargot topped with spring onions
You have the choice of Creamy Roquefort infused Escargots topped with spring onions
Button Mushrooms and Camembert Florentine (v)
Crumbed button mushroom served with cranberry sauce infused cream cheese and chopped peppadews, served with a spicy mayonnaise, rocket and rainbow salsa with baby apple
Crumbed Black Mussels
Bread crumbed filling infused with lemon zest, fresh chopped mixed herbs, olive oil and seasoning crusted on black mussels served with a garlic white wine dressing
Thinly sliced beef carpaccio served with red onion, freshly sliced radish, capers and a passion fruit dressing topped with herbs and a cream cheese quenelle
Butternut Soup with a thai Curry infusion served with Rosemary infused croutons and crispy carrot & butternut skins. A swirl of fresh cream will enhance the flavours of this lightly spicy soup
Spinach and feta rolled chicken breast
Succulent fillet Breast of Chicken, rolled and filled with Spinach and Feta Cheese, Served with Parmesan mash and butternut puree topped with cream asparagus sauce
Thai Chicken and Prawn curry
Tender chicken breast cooked off in a Green Curry paste infused with fresh garlic and coriander leaf, topped with cream and coconut milk served with basmati rice and a poppadum.
We compliment your plate with this succelent trio of Venison. A crispy golden brown Asian style Venison spring roll with a Honey & Ginger infusion. A smashed potato and venison croquette infused with nutmeg and cloves. A crispy potato skin filled with a mushroom venison ragout.
To finish your experience off we compliment your venison with a vegetable of the day and a Red wine jus.
Rib Eye and Bone Marrow
Perfectly aged rib eye coooked to your preference served with oven roasted bone marrow, accompanied by a potato croquette and baby onions and an arrangement of seasonal vegetables, topped with a Black pepper reduction
Seafood Marinara pasta
Cubed line fish cooked off with calamari, prawn meat and local black mussels in a garlic rich Italiano sauce, served with butter and parsley linguine pasta
Slow roasted cider Pork belly
Served with Parmesan mash and seasonal baby vegetables topped with a soya and red wine reduction finished with a caramelized baby apple
Vegetarian Moussake (Please request Vegan option)
Spiced Aubergine rolled and filled with a couscous lentil tabbouleh accompanied by stuffed baby pumpkin, topped with a Napolitana dressing and crumbled feta cheese. This dish is served with an apple tzatziki and side salad
Velvet Chocolate Mousse Tartlet
Decadent Velvet Chocolate mousse served in a espresso syrup and seasonal fresh berries
Velvet Passionfruit and Raspberry Tartlet
Deconstructed Passion Fruit Velvet, served with a shortcrust crumble and a berry compote
Strawberry and coconut mousse cake with raspberry topping
Coconut and Almond pound cake layered with raspberry jelly and a luscious strawberry mousse filling, topped with a fresh berry arrangement
Chocolate Mud Pudding
Decadent Chocolate Mud Pudding smothered in a chocolate lava, topped with a crispy tuille and brandy snap cigar