women’s month Sunday lunch

Executive Chef: Christo Pretorius

BREAD SELECTION

Cape seed loaf, sweetcorn & thyme loaf, traditional farmhouse white loaf, roasted red pepper & feta dip, whipped salted butter, smoked fish pâté & seasonal fruit chutney (D, G, A)

LOCAL CHARCUTERIE PLATTER

Smoked rare roast beef, herbed sliced ham, local salami, grilled and marinated seasonal vegetables, wholegrain mustard aioli, Dijon mustard, horseradish cream, baby gherkins & pickled baby onions (D, P, G, A)

SUSTAINABLE SMOKED FISH PLATTER

Local smoked salmon trout, smoked mackerel pâté, marinaded grilled calamari salad, crispy fish goujons, tomato chilli chutney, caper mayonnaise, chive sour cream, crispy capers, cured lemon peel & pickled red onion (D, G, A, E)

SALAD SELECTION

Fresh selection of vegetable crudités, blue cheese ranch & green goddess dip (V, D, E) Roast carrots, creamy hummus, toasted sunflower seeds & chilli crunch dressing (VG) Bulgur wheat, cucumber, baby tomatoes, fresh herb tabbouleh & lemon coriander dressing (VG) Orzo pasta, roasted red peppers, chickpeas, Kalamata olives & creamy feta cheese salad (V, D, G) Swartland lamb meatballs, creamy hummus, mint dressing, baby marrow & red onion salad (D, G) Roasted beetroot, Elgin pears, creamy goat’s cheese, crispy onions & balsamic dressing (V, D)

MAIN COURSE BUFFET

Roasted Kalahari beef fillet & fynbos béarnaise sauce (D, E) Tandoori-grilled Swartland lamb leg, yoghurt & garlic sauce (D) Sticky soy & ginger pork belly, roasted sesame, chilli & spring onion (P, G) Crispy chicken & boerenkaas, roast tomato sauce & melted Mozzarella (D, G, E) Pan-roasted Atlantic hake, lemon beurre noisette, capers & parsley (D, G) Egg fried rice, spicy sausage, spring onion, sesame & soy sauce (P, G, E) Roasted boerpampoen wedges, toasted pumpkin seeds & crispy sage (V, D) Crispy roasted potatoes, West Coast salt, rosemary & garlic oil (VG) Seasonal grilled farm vegetables, herbed butter (V, D)

DESSERT BUFFET

Red velvet & rose slice (V, D, G, E) Citrus Malva & vanilla bean custard (V, D, G, E) Raspberry & dark chocolate brownie (V, D, E) Seasonal berry crémeux (VG) Toasted almond & caramel slice (V, D, G, E) Cape Winelands cheeseboard selection, preserves & crackers (D) Coconut & dark chocolate panna cotta (VG) Passion fruit & vanilla tartlets (V, D, G, E) 12A seasonal fruit salad (VG)