Executive Chef: Christo Pretorius arrival MACERATED SEASONAL BERRIES PARFAIT (V, D, N) Fynbos honey, toasted seed & nut granola, creamy Bulgarian yoghurt on the table FRESHLY BAKED (V, D, G, e) Selection of freshly baked Danish, croissants & muffins BREAD BASKET (V, D, G) Pretzel rolls, seed loaf, rosemary & garlic focaccia, whipped salted butter & smoked fish pâté CONTINENTAL STAND (v, d, g, p) Beef pastrami, smoked gypsy ham, local salami, (P) Marinated artichokes, grilled peppers, bulgar wheat & goat’s cheese (V) Local Cape Winelands cheese, savoury biscuits, seed crackers & seasonal preserves (V) Seasonal sliced fruit platter (VG) main COURSE BACON BENEDICT (D, P, G, E) Poached free-range egg, crispy bacon, half toasted muffin & hollandaise sauce OR smashed Avocado (D, G, E) Poached free-range egg, toasted sourdough, smashed avocado & hollandaise sauce