Bringing food and drink to a higher level. That’s all about detail. Join us for a unique ambience, African warmth and hospitality ! Five star taste in the heart of Plettenberg Bay.
An extensive à-la-carte menu and wine list catering for all different tastes. An unforgettable dining experience !!
Serving times :
07h00 – 10h30 (Breakfast)
The heartiest meal of the day with a continental buffet including cold meat cuts, cheese platter, fruit platter, fruit salad, fruit preserves, yoghurts, juices, cereals, dried fruit, nuts, muesli, homebaked muffins and scones, a variety of different breads, croissants, fresh butter, honey, golden syrup marmalade, strawberry and apricot jam.
Eggs, omlettes, bacon, tomato, mushroom, French toast, onions, sausages, kippers, smoked salmon are all freshly made to order.
12h00 – 15h00 (Lunch)
Light lunch menu served either outside or at the window seats in the restaurant including treats such as black forest and hickory ham baguettes, various toasted treats, salads, pasta and burgers.
19h00 – 22h30 (Dinner)
SPECIALS
A La Carte Menu
ENTREE Soup du Jour Tiger Prawns Herb Crumbed New Zealand Mussels Salmon Trout Gravadlax Biltong Pate Blue Cheese & Pear Tart Smoked Chicken Salad
MAINS Line Fish Spanish Seafood Paella Pan Seared Duck Breast Parmesan Battered Chicken Breast Rack of Karoo Lamb Beef Fillet Medallions Tomato and Roasted Red Pepper Tart Tartin Penne Pasta
DESSERT Poached Pears Rooibos & Orange Parfait Baked German Cheesecake Malva Pudding Tarte Tartin Grappa and Vanilla Panna Cotta
Expires : 31 December 2010
CHEFS DETAILS
Sheldon Conway is about experimenting with different flavour combinations, discovering original dishes. He likes to incorporate diffent styles of cuisines from around the world and then add his unique South African flair. This can only be described as an "Afro Fusion" of flavoures.
CHEFS FAVOURITES
Spanish Seafood Paella - With saffron, chicken, prawns, line fish, mussels and calamari
Parmesan Battered Chicken Breast - Served with a butternut risotto and finished off with a creamy coriander
sauce
Beef Fillet Medallions - With a sweet potato wedges, grilled asparagus and a chunky pistachio pesto
Line Fish - Piped with sweet potato puree and oven baked set on a tomato
concasse and served with honey glazed turned carrots and baby marrow
Pan Seared Duck Breast - Set on a potato rosti with buttered fine beans, blackened cherry tomatoes
and a plum sauce
CONTACT DETAILS
