Professional Documents
Culture Documents
R 70
GRILLED FIG AND FENNEL SALAD
goat’s feta, roasted pine nuts, pomegranate seeds, watercress & rocket, honeyed balsamic vinaigrette
WATERCRESS AND BABY COS SALAD R 55
avocado, pink grapefruit, candied walnuts, gorgonzola, mustard & chive dressing
CAESAR SALAD R 65
ciabatta croutons, crispy pork belly, quail eggs, parmesan shavings, baby gem lettuce
CURED SMOKED SALMON R 75
marinated asparagus, avocado, soft boiled egg, prawn toast, basil oil
CHALMAR BEEF TARTARE AND CARPACCIO R 75
truffle mayonnaise, marinated baby mushrooms, crisp capers, poached quail egg
MAINS
R 85
STEENBURGER B.L.T.C.
Chalmar beef sirloin, bacon, lettuce, tomato & Colby cheddar served on toasted ciabatta
CHICKEN CLUB R 75
grilled chicken breast, bacon, avocado, basil mayonnaise, pepper dew pesto served on toasted
ciabatta
ASPARAGUS, PEA & GOATS FETA RISOTTO R 95
ciabatta crumbs, white truffle and parsley oil, micro herbs
PRAWN RISOTTO R 98
bisque sauce, rocket, oven dried tomatoes, basil oil
ARTICHOKE AND WILD MUSHROOM RISOTTO R 85
oven dried tomatoes, watercress, sauté baby mushrooms,
R 90
SPRINGBOK LEG PAPPARDELLE
tomato, barley, extra virgin olive oil, parmesan
DESSERT
BRULEE 4 WAYS R 45
frangelico, cardamom, caramel, strawberry