Starters
Dolmadaki (Spinach leaves filled with rice & herbs)
Served with Peper Due, Black Olives, Preserved Lemon and Herbed Feta Cheese.
Fried Crumbed Prawns with Mayo-Sweet Chilli Dip
Masonja’ Mopani Worms - with peri – peri and onion sauce
Salads
Mixed Salad – Garden Fresh greens, and seasonal accompaniments.
Chilli Bean Salad – Prepared in Olive Oil with onions
Main Course
Roast Chilli Chicken – With spices and red chilli
Vegetable Briyani – aLayered rice curried vegetables with lentils and chic-peas
Snoekpaai (Pie) – Favourite Cape, Saltwater fish, baked with a cheese topping.
Chicken Curry - Gently spiced the Cape Malay way.
Yellow RiceB - Bobotie - Spiced Beef With Egg Custard Topping.
Tomato Bredie –Mutton stewed with Tomatoes and Potato
Ostrich Casserole – cooked in red wine with olives & mushrooms
‘Umngqusho’ Samp – Dried Corn & Bean
‘Mogodu’ – Ox Tripe cooked in the Traditional style
Sea Food
Garlic & Chilli Masala Fried Fish – Cubed fried Hake served with Homemade Tartare Sauce
Seafood Cocktail – Mixed seafood in our special homemade piquant sauce
Mussels – Half Shell prepared in Garlic Cream Sauce
Vegetables
Oven Roast Vegetables - with olive oil and herbs
‘Moroho’ - Wild Spinach
Baked Pumpkin – prepared with butter, sugar & Cinnamon
Condiments - Chutney, Atchaar and Sambals
Deserts
Cheese Malva Pudding & Custard
Fresh Fruit Salad
Pears in Wine
Berry Cheese Cake
Van der Hum Chocolate Mousse
Koesisters
Watermelon Preserve
