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R50 – R110

CAULIFLOWER & GORGONZOLA SOUP

GRUYERE CHEESE & NUT SOUFFLE

 PANFRIED BABY CALAMARI – PEANUT HERB & CHILLI VINAIGRETTE

5 GRILLED PRAWNS LEMON & LIME

PEMBREYS’ BEEF TARTARE

ROAST MARROW BONES – FRESH HERBS & TOAST

R115

SPINACH & RICOTTA RAVIOLI – TOMATO-BASIL SAUCE

MUSHROOM & WALNUT RAVIOLI – TRUFFLE MASCARPONE

CAPRESE RISOTTO

The Main Courses Are Served With Fresh Vegetables

R150 – R230

 GRILLED EAST COAST SOLE MEUNIERE

DUCK LEG CONFIT BERRY & ORANGE

TRADITIONAL PULLED LAMB BOBOTIE

 ROAST SPRINGBOK FILLET PRESERVED QUINCES & PORT SAUCE

BRAISED LAMBS’ KIDNEYS WITH BACON

GRILLED OSTRICH FILLET SWEET POTATO SAMOOSA BILTONG SAUCE

SLOW ROASTED KAROO LAMB SHANK

OXTONGUE-CAPERS CHORIZO ONION RISONI

GRILLED BEEF FILLET STEAK PEPPER CRÈME MATCHSTICK POTS

R60

PEMBREYS’ ICE CREAM SELECTION

BREAD & BUTTER PUDDING SALTED CARAMEL ICE CREAM

CHOCOLATE TRUFFLE TORTE – WHITE CHOCOLATE ICE CREAM

PANNA COTTA -PEARS BAKED IN MUSCADEL & CARDAMON ICE CREAM

AMARULA CRÈME BRULEE

PETER’S LIMONCELLA & LEMON SORBET

WELSH RAREBIT & PORT

 

 

 

PEMBREYS ICE CREAM OR SORBET SELECTION

LEMON & BERRY POSSET HONEY ICE CREAM

AMARULA CRÈME BRULEE

 BREAD & BUTTER PUDDING SALTED CARAMEL ICE CREAM

CHOCOLATE TRUFFLE TORTE WHITE CHOCOLATE ICE CREAM

PANNA COTTA FIGS BAKED IN MUSCADEL  CARDAMON ICE CREAM

CARAMELISED PINEAPPLE YOGHURT  PINEAPPLE SORBET

PETER’s LIMONCELLO & LEMON SORBET

AFFOGATA Double Espresso Melktert Liqueur