CARVERY STATION

Rosemary & Garlic Studded Karoo Lamb Leg Mint gel, lamb jus, salsa verde (D)  Crispy Porchetta Apple and fennel purée, crackling, cider jus (P, D) Tandoori Spiced Whole Chicken Cucumber raita, butter chicken glaze, coriander oil (D) Dry Aged Beef Prime Rib Bone marrow jus, horseradish cream (D)

DESSERT

“THE CARROT CAKE” Carrot sponge, whipped lemon cream cheese mousse, spiced carrot gel, walnut praline, orange confit, gold leaf (V, D, E, G, N)

EASTER SUNDAY LUNCH

Warm Hot Cross Buns

Whipped beurre noisette butter, apricot compote, snoek pâté (D, G, E)

STARTERS

Marinated Crayfish & BurRata Compressed watermelon, burrata, heirloom tomato, basil aged balsamic, sourdough crisps (D, G, S)

Or

Burrata & Roasted Beetroot Burrata, roasted beetroot, orange, toasted hazelnuts, basil, aged balsamic, arugula (V, D, N)

BUFFET MAINS

FROM THE HOT KITCHEN

Butter poached kingklip with Champagne velouté and dill (D, A) Tandoori prawn and zucchini linguini in a lemon bisque cream (S, D) Prawn korma with toasted coconut and coriander (S, D, N) Saldanha Bay mussels in white wine, garlic and cream (S, D, A) Honey roasted rainbow carrots with whipped feta and dukkah (V, D, N) Ricotta and sage gnocchi with brown butter, apple and toasted pine nuts (V, D, G, N) Wild mushroom & aubergine pilaf rice (V, D) Seasonal garden vegetables with lemon butter (V, D) Lyonnaise potatoes with caramelised onion and parsley (V, D) Creamed spinach with feta and nutmeg (V, D) Crispy herb roasted potatoes with sea salt (V, D) Yorkshire puddings (G, D, E)