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SEPTEMBER MENU

 R50 – R110

ROASTED FRESH TOMATO SOUP

FRESH WEST COAST MOULES MARINIERE

PANFRIED BABY CALAMARI – BRAISED FENNEL & PINEAPPLE

5 GRILLED PRAWNS LEMON AIOLI

PEMBREYS BEEF TARTARE

ROAST MARROW BONES – FRESH HERBS & TOAST

SPINACH & RICOTTA RAVIOLI – TOMATO-BASIL SAUCE

MUSHROOM & WALNUT RAVIOLI – TRUFFLE OIL

OXTONGUE CAPER & ARTICHOKE RISONI

TAGLIATELLE PRIMAVERA

R110 – R225

GRILLED EAST COAST SOLE MEUNIERE

ROAST DUCK LEG CONFIT BIGARADE

ROAST SPRINGBOK FILLET SPICED CHERRY GASTRIQUE

GRILLED OSTRICH FILLET BILTONG SAUCE

SLOW ROASTED KAROO LAMB SHANK

GRILLED BEEF FILLET STEAK PEPPER CRÈME
Served with Vegetable Dishes

R55

PEMBREYS ICE CREAM SELECTION

LEMON & ALMOND TART HONEY & LAVENDER ICE CREAM

AMARULA CRÈME BRULEE

BREAD & BUTTER PUDDING CARDAMON ICE CREAM