Account Not Active

• A la Carte Menu
• Dinner and Dance Menu

1. A la Carte Menu
   This menu is subject to change without notice. (Depending on availability of products and continuous menu changes). Please note that some menu items may contain traces of nuts and nut oils or may have been prepared alongside other products containing nuts. Should you have any specific dietary requirements please discuss this with your waitron
   1. Starters
      1. (V) Roasted Funghi
         R 150.00
         Caramelised onion and truffle mushroom tart, apricot confiture, balsamic red onion
      2. (V) Asparagus and Ricotta
         R 165.00
         Charred asparagus, oven baked ricotta cheese, micro leaves, blue cheese custard, toasted walnut sprinkles
      3. Native Oysters Au Natural (6 oysters)
         R 150.00
         Parsley, garlic and lemon gremolata, red wine mignonette, toasted brioche
      4. Flame Grilled Oysters
         R 160.00
         Burnt scallion butter, green garlic, mustard beads, parmesan floss
      5. Salmon and Tuna Ceviche
         R 150.00
         Tossed in lime, red chilli, ginger and coriander, orange and avocado, seed crackers
      6. Cipollini and Parsley Prawns
         R 165.00
         Onion dusted, caviar and chardonnay cream, preserved lemon, quinoa and cashew nut brittle
      7. Butter Poached Crayfish
         R 195.00
         Garden pea mousse, fresh garden salad, butter poached baby crayfish, citrus sesame dressing
      8. McCarty Salad
         R 145.00
         Chicken, bacon, beetroot, cheese, avocado pear, hardboiled egg, lettuce and tomato
      9. Tandoori Spiced Chicken
         R 140.00
         Red lentil soup, crunchy potato nest, fresh mint and nut raita, lemon pearls
      10. Asian Duck
          R 155.00
          Balsamic and honey reduction, soy and chilli duck, spring onion and chive salad, nectarine compote
      11. Venison Carpaccio
          R 155.00
          Venison and cumberland lollipop, cashew nut and Dijon mustard dressing, beetroot gel
      12. Snail Cassoulet
          R 140.00
          Anchovy cream, parsley, capers, toasted brioche, burnt lemon
      13. Hors D'oevres Trolley
          R 155.00
          An array of delectable cold hors d'oeuvres, served table style from our vintage carousel
   2. Main Course
      1. (V) Truffle Ravioli
         R 160.00
         Black olives, grilled artichokes, roasted chickpeas, preserved grapes, white wine butter, chardonnay cream
      2. Fish Pie "Avant - Garde"
         R 220.00
         Sustainable linefish, parsley creamed potato, brunoise of plum tomato, capers, warm sauce tartar
      3. Earl Grey Smoked Salmon
         R 250.00
         Cos lettuce, honey soy, fried capers, crisp bacon, anchovy and mustard dressing, rose balsamic pearls
      4. Lemongrass Poached Linefish
         R 240.00
         Prawns, saffron brisque, pickled white radish, stewed orange, blistered tomatoes, lumpfish caviar, chilli pearls
      5. Whiskey Prawns
         R 290.00
         Jack Daniels, garlic, red chilli flakes, cream, lemon infused Jasmine rice, burnt lime
      6. Baby Crayfish (3)
         R 420.00
         Your choice of thermidore or plain grilled, lemon infused Jasmine rice, burnt lime
      7. Butter Basted Baby Langoustines
         R 390.00
         Dill and caper butter, OBH rosemary and caper butter potatoes
      8. Chicken and Wild Mushroom Ballotine
         R 190.00
         Pan roasted preserved figs, potato Savaron, artichoke and capsicum purée, butter glazed pan jus
      9. Five Spiced Duck a La Peach
         R 220.00
         Garden pea purée, French potato cake, duck bobotie spring roll, roast peach and honey jus
      10. Roast Rolled Pork
          R 185.00
          Confit of fennel, dry sherry sauce, bacon and red cabbage rittollo, roasted baby apple, cinnamon caviar
      11. Summer Crumbed Venison
          R 220.00
          Parsnip and pea purée, red wine poached pear, carrot chips, orange foam, orange scented jus
      12. Dyad of Lamb
          R 220.00
          Braised shank, roast rack, duo of purée, shaved radish, minted potato galette, coffee butter, jus
      13. Oyster Steak Diane
          R 270.00
          Oysters, fambéed medallions of beef, rich brown mushroom sauce laced with brandy, parsley buttered mash
      14. Josper Grilled Fillet Béarnaise
          R 220.00
          Bone marrow and herb crust, basil and tomato caprice, simmered peas and turnip, Beurre Noisette and sage jus
      15. Charcoal Grilled Chateaubriand (Serves Two)
          R 490.00
          Maître d' carved, charred leeks, roast baby potatoes, flamed mushrooms, sauce béarnaise, wine merchant jus
      16. 500g T-Bone
          R 220.00
          Seasonal vegetables, OBH rosemary and caper butter potatoes, Café de Paris butter
      17. Journey to India
          R 290.00
          Butter chicken, traditional Natal lamb, Singaporean fish curry served with steamed basmati, roti and sambals
      18. Seafood Platter (50 Min Preparation Time)
          Baby crayfish, 10 baby langoustines, 10 prawns, 250g (SASSI approved) linefish, 200g calamari, 10 local mussels, Prawn Cinglaise (Hendry's creation from 1970). Served with lemon infused Jasmine rice, burnt lime, habanero and dhania sauce, shellfish butter, selection of chefs condiments
          Serves Two
          R 1600.00
   3. Desserts
      1. Bea's Cheese Cake
         R 95.00
         "American Styled" cheese cake with strawberry coulis
      2. Crème Brûlée Tart
         R 85.00
         Amarula tart base, crispy sugar glaze, raspberry coulis, raspberry sorbet
      3. Lindt Chocolate Brownie
         R 95.00
         Candied orange rind, fresh rosemary, Lindt 70% chocolate mousse
      4. Coffee and Chocolate
         R 95.00
         Dark chocolate slab, full cream coffee ice cream, honeycomb, wafer crumbles
      5. Fruits of the Forest
         R 110.00
         Almond Macaroon, Blue Berries, Raspberry CreamOrange Blossom Passion Fruit Cheese CakeWhite Chocolate and Strawberry MousseCrème De Watermelon, Kiwi and Pineapple Salsa
      6. Cherries Jubilee Shortcake
         R 95.00
         Kirsch flamed and served with Bea's honeycomb ice cream
      7. Crêpe Suzette
         R 120.00
         Flambéed traditionally at your table, fresh orange segments, homemade honeycomb ice cream
      8. Cheese Trolley
         R 95.00
         A selection of South Africa’s finest cheeses, homemade preserves, OBH bread selection
   4. Dessert Wines
      1. Waterford Heatherleigh NV - Stellenbosch
         R 65.00
         Opulent botrytis dessert, wafts apricots, almonds and a complex luxurious sweet sugar with cleansing acidity.
      2. Klein Constantia Vin de Constance 2008 - Constantia
         R 115.00
         This world-class wine has a very inviting dark straw, light golden colour. The nose is packed with orange, honey, raisins, lots of apricots and ripe peaches. A very big palate with a slightly spicy finish. A great wine.
      3. Beaumont Goutte d’Or 2014 - Walker Bay
         R 65.00
         Blend of honeyed Semillon and fresh Sauvignon with dusty botrytis complexity.
      4. Port - Imported Graham’s Vintage 2003
         R 155.00
         Great depth of structure, endless ripe blackberry finish
      5. Port - Local Allesverloren 2007
         R 30.00
         Velvety and rich with a soft, smooth lingering fruit cake finish
      6. Cognac - Courvoisier VS
         R 55.00
         Amber in colour, silky smooth with some chocolate overtones and a nutty, slightly citrus finish. Hints of vanilla, grilled almonds and port wine
      7. Cognac - Hennessy VSOP
         R 90.00
         Delicate, subtly wooded and slightly peppery on the nose. There are also hints of clove and cinnamon.
   Menu last updated: 12 May 2016

   Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.

1. Dinner and Dance Menu
   R 470.00
   1. Amuse Bouche
      1. A tantalising pre starter prepared by the Chef
   2. Starters
      1. (V) Roasted Funghi
         Caramelised onion and truffle mushroom tart, apricot confiture, balsamic red onion
      2. Oysters Au Natural (6 oysters)
         Parsley, garlic and lemon gremolata, toasted brioche
      3. Garlic Dusted Chardonnay Prawns
         Caviar and Chardonnay cream, preserved lemon, quinoa and cashew nut brittle, micro greens
      4. McCarty Salad
         hicken, bacon, beetroot, cheese, avocado pear, hardboiled egg, lettuce and tomato
   3. Reminiscent Classic
      1. Hors D’oeuvres Trolley
         An array of delectable cold hors d’oeuvres, served table style from our vintage carousel
   4. Sorbet
      1. Seasonal Frozen Fruit
   5. Main Course
      1. (V) Truffle Ravioli
         Black olives, grilled artichokes, roasted chickpeas, preserved lemon, blue cheese and sage butter, Chardonnay cream
      2. Fish Pie “Avant - Garde”
         Sustainable Kabeljou, parsley creamed potato, brunoise of plum tomato, capers, warm sauce tartar
      3. Tarragon Chicken
         Sautéed free range chicken breast, garlic and herb crusted thigh, truffle potato purée, tarragon chicken glaze
      4. Josper Roasted Lamb Loin
         Wilted kale, crisp potato galette, cream, chestnut and butter sauce, poached radish, minted jelly
   6. Desserts
      1. Bea’s Cheese Cake
         “American styled” baked cheese cake with strawberry coulis
      2. Créme Brûlée
         A traditional vanilla scented brûlée with a crisp sugar crust, chocolate tuile
      3. Summer Fruit Pavlova
         Meringue basket, Chantilly cream, roasted peaches, passion fruit ice cream, granadilla coulis
      4. Dark Chocolate Brownie
         Popcorn ice cream, caramelised orange and Lindt chocolate sauce
      5. This menu is subject to change without notice (Depending on availability of products and continuous menu changes). Please note that some menu items may contain or have traces of nuts and nut oils or may have been made alongside other products containing nuts. Should you have any specific dietary requirements please discuss this with your waitron.
   Menu last updated: 12 May 2016

   Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.