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Traditional Cape Cuisine |
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Starters |
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Africa Salad
Garden fresh greens with feta, croutons, sundried tomatoes and mouth watering biltong.
Fresh and light, try one of our spectacular Sauvignon Blanc's.
Springbok Carpaccio
Smoked and cured. This delectably, rich and creamy meat is draped over garden fresh greens and sprinkled with freshly, grated parmesan.
Chardonnay, Semillon, Pinot Noir…….. take your pick.
"Waterblommetjie" Samosa
A truly South African speciality fresh from the dams of the Boland. Saúteed with onions and Cape Malay spices, wrapped in a triangle of phyllo. Served with a sweet chilli chutney.
Tricky, most likely a Chardonnay, though we have nothing against a Semillon either.
West Coast Snoek Pancake
Delicious smoked snoek, saúteed with peppers and onions, encapsulated in a pancake.Enhanced by a creamy fennel sauce and roast tomatoes. Lifted with a touch of grape preserve.
A wooded Chardonnay or an assertive youthful red will do this one nicely.
A Lamb Delicacy
Pan-fried liver and brains with braised tongue, presented, smothered in Port sauce around a fine fresh salad.
Pinotage or Shiraz, ….fruity and fresh, whichever your choice. |
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Main Courses |
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Meraai's Chicken Pie
Meraai's original recipe. A favourite for 25 years.
Sauvignon Blanc, Cinsaut or Rosé – as the mood takes you.
Boland Bobotie
Beef mince curried and flavoured with Cape Malay spices, topped and baked with a thin layer of egg and milk custard. This is complimented by raisin rice and fruit chutney.
Fragrance is required to compliment the spiciness, our first choice is Gewürztraminer, though try a fruity Pinotage or Shiraz, if you prefer.
Traditional "Bredie" of the Day
The Chef's choice, please ask your waitron.
A rich and rewarding red is likely to be your best bet here.
Cape Country Sampler
A selection of traditional dishes on one plate.
If we must put our heads on a block here, then Shiraz has to be the one.
Braised Oxtail
Served in a traditional black pot accompanied by mashed potato and butternut.
No choice, got to be a Shiraz!
Baked Rib of Karoo Lamb
Served with rosemary jus and roast potatoes.
It will take a gutsy red to compliment this dish.
Ostrich fillet
Served with a potato and leek cake and enhanced by a berry jus.
A wholesome Merlot, Cabernet Sauvignon or even a red blend.
Hunter's Platter
The Hunter's choice, please ask your waitron.
Full bodied and full blooded, pick something large! A mighty Pinot Noir, Pinotage, Shiraz or Bordeaux blend and there is always Nebbiolo. |
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The Chef's Specialities |
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Starters |
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Soup of the Day
The Chef's choice. Perfect for a cold and rainy day.
Brown Mushroom
Stuffed with diced spinach, feta and grilled bacon. Presented on crispy greenswith a flavour enhancing red pepper coulis
Fungus…, Smoke…., got to be a Pinot Noir .
Bruschetta
With roast tomato, peppers, brinjal and grilled goat's milk cheese served atop crisp rocket. Garnished with crushed black pepper and a garlic – olive oil infusion and tapenade.
Sauvignon Blanc, Chenin Blanc or Viognier, it's up to you.
Smoked Duck Breast
Sliced and splayed on a mound of oven roast vegetable cous-cous with a delicious honey-soya sauce.
Cinsaut, the perfect, unobtrusive partner.
Mussel Pot
Black mussels in white wine and garlic sauce, spiced up with touches of lemon grass, chilli and ginger.
Try this with a fat and juicy Robusto Chenin Blanc. |
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Main Courses |
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Vegetarian Meal of the Day
Please ask your waitron.
Fresh, Grilled Line Fish
Lounging on a compote of potato, leek and cabbage. Dripping in white wine and lemon butter.
Rich and creamy Chardonnay.
Grilled Pork Fillet
Sliced and laid to garnish the apple and potato rösti, exhibited with pan-fried pineapple, peppers and prunes. Glowing with a rich, apple and muscadel jus.
A Chenin could stand up to the challenge or try a zingy Zinfandel.
Oven Roast Duck
In an inspiring garb of honey and orange sauce,offered on a delectable bed of Mediterranean vegetable risotto.
Fantastic with Fairview's voluptuous Viognier orperhaps something sweeter, a Riesling or even Gewürztraminer.
Roast Chicken Fillet
Fresh spinach, garlic and feta enveloped in a tender chicken breast and dressed in bacon. Doused in a deliciously creamy herb sauce and served with polenta and veggies.
Difficult choice as wine goes, but full bodied all the way!
Mature Beef
The Chef's choice cut, grilled as you wish. on Mediterranean veggies with fries anda choice of two heavenly sauces either wild mushroom and black pepper or blue cheese and roasted garlic.
The wine might depend on the sauce. Your preference…… any weighty red will fly.
Lamb Shank
Braised in red wine with onions, garlic and fresh herbs to the most tender perfection, nestling on a bed of mash with the vegetables of the day.
A rich and spicy red will reward you well. |
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