Seafood Starters Smoked Marlin on a seasonal dressed salad Shrimps or calamari dressed with sweet chili on crisp greens Sashimi with Soya ginger and wasabi Mussels steamed in white wine celery and garlic served with crusty breads Seafood Bouillabaisse served with hot rolls Oyster on ice served with Tabasco lemon and black pepper Seafood Mains Seared Game fish with Green peppercorn sauce Seared Tuna with Sweet Soya, Ginger and spring onion sauce Steamed white fish with lemon grass, red chili and spring onions Tuna marinated in Creole sauce, Flame grilled. Red Snapper in green Thai curry with coconut milk Queen prawns Flame grilled with Garlic Ginger and sweet Chili Calamari Steaks, Flame grilled with a sweet Chili baste Crab curry Creole style with Aubergine and coconut milk Flame grilled Fish skewers with red and green Capsicum Battered fish cubes deep fried with a sweet ginger dipping sauce Grilled Lobster brushed with lemon garlic butter All mains served on a bed of fragrant Basmati or Brown rice, accompanied by vegetables and fresh seasonal salad. A wide selection of deserts are now available and clients can specify preferences. Meat Dishes Steak medallions Flamed and served with mushroom pepper sauce Beef fillet with roasted shallots, spinach and mustard sauce Roast lamb served with Tsatsiki and tomato salad Roast leg of lamb served with new potatoes and mint sauce Beef, Rosemary and Olive Casserole, baked with baby potatoes Lamb curry with apricot, Cape Malay style Lamb curry with coconut, Creole style Pomegranate and Cumin Lamb chops served with buttery mash Lamb cutlets, grilled with mountain herb dressing Sirloin steak Pizziola, topped with tomato relish Basil and feta Beef stir fry, with egg fried rice and Oyster sauce Pork stir fry, with sweet and sour sauce on a bed of noodles Barbequed selection of steaks, chops and meat skewers Slow roasted Pork belly with wilted Bok Choy and Asian dressing Poultry Dishes Roast Paprika chicken stuffed with Chorizo, Brinjals and Parsley Chicken thighs, roasted with garlic, origanum, and new potatoes in a tomato base Chicken curry with coconut, Creole style Chicken curry with fruit chutney, Cape Malay style Chicken curry, Thai green, with lemon basil and coconut milk Duck breasts with honey, wild berry glaze, finished with a ginger and soy sauce Crispy Duck served with cucumber in Chinese pancakes dipped with sweet ginger soy sauce Stir fried chicken breasts with ginger, garlic and sweet chili Meat and poultry dishes are served with an assortment of seasonal roasted steamed or stir fried vegetables, wilted greens and buttery herb mash. Wines. A variety of estate white wines and an assortment of vintage red wines are now locally available from French and South African vineyards. Vegetarian and Pasta dishes. A variety of Vegan and Pasta dishes can be tailored to client’s tastes | 
