Chef Charles Lefebvre

Gaspacho with golden croutons and raw vegetables

Ceasar salad with panko chicken

Caprese salad con basilico

Linefish carpaccio with Asian dressing

Butterfly chicken marinated with lemon and ginger, roasted baby potato and vegetables

Grilled linefish sauteed vegetables and saffron beurre blanc

Beef picania chimichurri, potato darphin and sauteed mushrooms

Grilled rack of Karoo lamb, tian of vegetables, thyme jus

Grilled linefish with venere rice, pak choi and jalapeño sauce

Vanilla creme brulee

Lemon cheesecake and red berries

Pavlova with fresh fruits

Lime granite with marinated honey and vanilla citrus fruits,

Tarte tatin with vanilla ice

Cucumber and coconut soup

Fresh and confit tomato tartar, homemade chips

Fresh herbs and flowers salad, crispy vegetables and truffle vinaigrette

Crispy provencal vegetables on rice disks base

Venere rice with a medley of vegetables, jalapeño sauce

Rice ravioli of vegetables, carrot and ginger sauce

Provencal potato puree, vegetables tempura

Fresh sauteed vegetables with basil pesto

Lime granite with marinated honey and vanilla citrus fruits,

Vegan cheese cake peacan nuts and red berries couli

Incredible chocolate cake

Curried prawns with aubergines parmigiana, basil pesto

Fresh and confit tomato tartar, homemade chips

Linefish ceviche lime and coconut, mango salad

Linefish tartare leche del tigre

Tuna tataki with deconstructed nicoise salad

Grilled linefish sauteed vegetables and saffron beurre blanc

Grilled kingklip in courgette scales, homemade gnocchi and shiso dressing

Grilled linefish with venere rice, pak choi and jalapeño sauce

Prawns wrapped with tagliatelle and truffle sauce, watercress salad

Smoked salmon on a bed of creamy potatoes, watercress puree

Rack of lamb, gratin dauphinoi, fine beans and rosemary jus

Pork belly with crackling, pak choi and home made truffled potato pure

Tournedos Rossini

Chicken filet filled with mushrooms in potato cage, sauteed spinach

Kudu or springbok loin, celeriac puree, sauteed mushrooms, red wine and pepper sauce

Beef Filet, gratin dauphinois, fine beans and black pepper sauce

Vanilla creme brulee with blueberry financier

Crêpes Suzette

Half cooked chocolate soufle, vanilla ice cream and berries

Lime granite with marinated honey and vanilla citrus fruits,

Raspberry soufflé

Tuna tataki with nicoise salad

Cape malay pickled fish, baby garden leaves

Cucumber and coconut soup

Grilled aubergine and parmesan with mortadella and prosciutto

Linefish carpaccio with Asian dressing

Ravioli of prawns and mushroom, bouillabaisse vinaigrette

Risotto al fungi or milanese

Grilled linefish with venere rice, pak choi and jalapeño sauce

Grilled linefish sauteed vegetables and saffron beurre blanc

Rack of lamb, gratin dauphinoi, fine beans and rosemary jus

Braised lamb shank provencal way, homemade potato puree

Pork belly with crackling, pak choi and home made gnocchi

Beef picania chimichurri, potato darphin and sauteed mushrooms

Chicken filled with mushrooms in potato cage, sauteed spinach

Butterfly chicken marinated with lemon and ginger, roasted baby potato and vegetables

Half cooked chocolate soufle, vanilla ice cream and berries

Vanilla crème brulee

Lemon cheesecake and red berries couli

Pavlova with fresh fruits

Lime granite with marinated honey and vanilla citrus fruits,

Caramelized apple on puff pastry, vanilla ice cream