– Traditional Cape Malayan Bobotie –

Curried mincemeat, delicately spiced with a slightly fruity taste, topped with egg custard and baked.

Served with Basmati Rice, Fruit Chutney and Banana

– Ostrich Carpaccio –

Thin Slices of Ostrich fillet dressed with organic olive oil, lemon juice and Rooibos -Balsamic reduction, topped with grated parmesan and capers .

– Elegant homemade Ostrich liver Pâté –

Homemade Liver Pâté served with toasted tortilla triangles and Traditional Green Fig preserve

– Soup of the day –