Set Menus 2017

Year End Function Menu 2017
Menu 1 R 195pp   Menu 2 R 275pp   Menu 3 R 395pp
(Served only Mon to Wed)        
    Starters   Starters
Starters   Watermelon and Feta Salad   Fresh Fish Ceviche
Watermelon and Feta Salad   Cubed watermelon tossed with olives, feta and   Cubed fresh fish marinated with soy, ginger, coriander and
Cubed Watermelon tossed with Olives, Feta and   fresh Chopped Mint. Drizzled with a pesto vinegar   garlic. Served with basil mayo and sweet chili sauce
Fresh Chopped Mint. Drizzled with a pesto vinegar   Or   Or
Or   Perlemoen Chowder   Fresh Oysters 6
Kalk Bay Fish Cakes   Rich and Creamy Perlemoen Chowder   Served the traditional way or with
Served with Grilled baby leeks       a vodka salsa
Mains       Roasted Beef Salad
Grilled Hake   Mains   Mixed leaves topped with rare roast beef, tomato, 
Hake grilled to perfection with mixed herb butter,   Porcini Sirlion   cucumber, red onion and drizzled with a whole grain 
Served with chips, basil mayo and tar tar sauce   Served with porcini mushroom puree, wilted spinach   mustard vinegar
Or   and crispy chips    
Bell Burger   Or   Mains
Choice of Chicken Breast, Veg or Home-made Beef   Sole Florentine   Prawns 6
burger, served on a toasted sesame bun with   Grilled sole topped with wilted spinach,   Cajun spiced and grilled with mixed herb butter served
 sauce of the day, chips and onion rings   hollandaise, parmesan. Served with   with yellow rice, fresh coriander and mango atchar
    wholegrain mustard mash   Or
Dessert Plate       Grilled Langostines
Truffle, homemade ice-cream & chocolate mousse   Dessert Plate   Grilled to perfection with mixed herb and harriso butter,
    Truffle, homemade ice-cream  & chocolate mousse   on a bed of couscous with a choice of sauce
        Porcini Sirlion
        Served with porcini mushroom puree, wilted spinach
        and crispy chips
        Dessert Plate
         Truffle, homemade ice-cream & chocolate mousse
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