Glass of Bubbles

Amuse Bouche

Watercress Veloute

Green olive parmesan sticks

Starter

Prawn and Scallop Ravioli
Asparagus, Tomato concassé and Chenin Blanc Sauce.

Cured Norwegian Salmon
Lime crème fraîche, avo purée and salmon roë.

Asian Style Beef Fillet
With marinated cucumber and grilled pineapple

Main Course

Chalmar Rib Eye or Fillet
Grilled on the open flame with a choice of mushroom or pepper sauce: chips, vegetables or Green Salad.

NV-80 Platter
(Langoustines and Prawns)
Butterflied and grilled with White wine, garlic, lemon and Paprika

Grilled Line Fish
Served on Parsley mash potato and Sauce Vierge.

Dessert

Crème Brûlée infused with White chocolate and passion fruit

NV-8O Tiramisu

Chocolate Fondant – Served with a Baileys ice-cream and vanilla tuile

Truffles and coffee

 R1100 Per Person