Menu Winter 2013


freshly pressed blood orange with prosecco
organic vanilla rum with scooped grenadilla and fresh naartjie juice
freshly pressed ruby grapefruit with vodka
orange spiced chai tea with steamed milk
dulce du leche with thyme steamed milk
70% couverture hot chocolate
truffled white chocolate with steamed milk

freshly crafted juice
apple, celery & ginger | pear, carrot & winter melon | apple, beetroot & blood orange
add any extras 3
hand squeezed citrus | ruby grapefruit | blood orange | orange



soup & broth
artichoke, smoked trout and baby marrow soup with scallions
white mushroom and quince soup
lemon, barley and marrow bone soup with fresh parsley

winter salad
roasted sweet potato with flaked snoek, muscat grape jam and buttermilk dressing
roast duck, beetroot and walnut praline with naartjie and watercress
garden vegetables, free range boiled egg, aioli, aubergine caviar and herb grilled feta
shaved coleslaw with prawns, golden sultanas, chilli and fresh ginger-yoghurt dressing
blood orange, fresh date and walnut salad with herb grilled feta



roasted free range chicken with mushrooms, beer and fresh cream
salt and sichuan pepper calamari with citrus and ginger mesclun
coriander roasted lamb ribs with home made plum sauce
seared tuna tempura rolls with sweet soy, fresh ginger and coriander
hemelhuijs open burger with tomato relish, mushroom cream and rocket
farm style beef ‘frikadelle’ with mashed sandveld potatoes and tomato relish
baked scottish salmon with sesame, white chocolate butter and shaved daikon radish


all season

old fashioned cinnamon dumplings with home made custard
poached farm eggs, artichoke, hollandaise and smoked trout or bacon
scrambled farm eggs, ‘mosbolletjie’ toast and smoked trout
home made potato rösti with salmon gravidlax and soft poached egg
french toast, pecorino, home made prickly pear syrup and bacon
toast, butter, cheese and jam