Combination of Herb & Garlic Bread

Slices of European-style bread grilled with herb & garlic butter

Lake Victoria Fungi

Button mushrooms filled with pate, encased in bread crumbs and deep fried. Served with a salad garnish and a spiced berry sauce.

Smoked Salmon Fishcakes

Served with aioli and salad garnish.

Cape Town Crepe

Tender pieces of chicken breast combined with honey-cured bacon, wrapped in a crepe and smothered in tomato concasse and grilled mozzarella.

Zambezi Catch

Fillets of Smooth Dory topped with scallops, then grilled with garlic, served on a bed of steamed rice.

King of the Jungle Fillet Mignon

160g prime eye fillet, wrapped in streaky bacon and oven baked med/ med-rare. Served on country style mash with a traditional port and mushroom mignon sauce.

                                                                               Shanks Very Much*

NZ lamb shank slowly braised in red wine, lamb and vegetable bouillon until succulently tender. Served on a bed of country style mash with a red wine and mushroom jus.

Bacon Shank*

-Slowed baked bacon shank, baked in Grand Marnier and pineapple. Served on a bed of mash.

Springbok Venison

Tenderloin medallions of pan-seared Canterbury venison, served on a lightly herb crumbed potato fritter, accompanied by a rich red wine and soy reduction.

Chef’s Special

-Puff pastry wrapped chicken breast, stuffed with sundried tomato and cashew nut pesto and cheese, then oven baked until golden.