ON THE TABLE
SELECTION OF BREADS AND ROLLS
Served with butter and assorted dips

STARTERS
Choice of:

CALAMARI MUNDO
Falklands Islands Baby calamari, sautéed in a creamy white wine sauce with chilli, garlic and fresh herbs, served with basmati rice

GRAVADLAX
House cured Norwegian salmon, prawn & avocado salsa, mango & chilli chutney, kataifi pastry

CHARCUTERIE BOARD
Selection of imported Italian cold meats, homemade chicken liver pâté, served with marinated vegetables and crusty French bread

VEGETARIAN SOFT-SHELL TACOS (V)
Soft flour tortillas topped with pepper sofrito, avocado, tomato & coriander salsa, spicy carrot puree, pickled red onions and Danish feta

MAIN COURSE
Choice of:

FRESH NORWEGIAN SALMON
Seared to Medium Rare and topped with an almond & herb crust, served with sweet potato mash, tender stem broccoli, soya beurre blanc sauce

TEQUILA PRAWNS
De- shelled Queen prawns sautéed in a tequila cream sauce with chilli, garlic & lemon, julienne peppers, red onions and herbs served with basmati rice

FILLET (250g)
Char-grilled “AAA” class matured beef, topped with port & truffle jus, café de Paris butter, served with matchstick fries and seasonal vegetables

DUCK CONFIT
½ Peking Duck, marinated and slow cooked overnight, crisped in a wood fired oven, served with rocket mash, seasonal vegetables and a sour cherry jus

BUDDAH BOWL (V)
Basmati rice, chickpeas & sofrito, deep fried spinach, sautéed mushrooms, tender stem broccoli, miso glazed aubergine, and roasted butternut, served with a spicy peanut sauce

DESSERT
Choice of:

TRIO OF DESSERT
Dark chocolate tart, vanilla panna cotta topped with berry coulis, mini traditional Mince pie

TO FINISH
Locally produced camembert cheese served with homemade preserves and savoury biscuits

R 650.00 PER PERSON (EXCLUDING GRATUITY)

STARTERS
Choice of:

CALAMARI MUNDO
Falklands Islands Baby calamari tubes, sautéed in a creamy white wine sauce with chilli, garlic and fresh herbs, served with basmati rice

CHARCUTERIE BOARD
Selection of imported Italian cold meats, homemade chicken liver pâté, served with marinated vegetables and crusty French bread

TEMPURA KINGKLIP
Tender Kingklip pieces in a crispy tempura batter served with wasabi mash and sweet chilli aioli

FETA & AUBERGINE STACK
Grilled aubergine and tomato layered with mozzarella, topped with Feta and served with basil pesto and balsamic reduction

MAIN COURSE
Choice of:

HERB CRUSTED LINE FISH
Fresh fillet of locally caught line fish, topped with an almond & herb crust, served with sweet potato mash, sautéed spinach and a piquant Romesco sauce

TEQUILA PRAWNS
De-shelled Queen prawns sautéed in a tequila cream sauce with chilli, garlic & lemon, julienne peppers, red onions and herbs; served with basmati rice

SIRLOIN JALAPEÑO (300G)
Char-grilled “AAA” class matured beef, stuffed with mozzarella and jalapeños, topped with a cheese and jalapeño sauce: served with matchstick fries and fresh seasonal vegetables

ASIAN PORK BELLY
Cured with Chinese 7 Spice and slow roasted, glazed with Red Dragon sauce and served on a bed of butternut purée and Asian vegetables sautéed with fresh gingerBUDDAH BOWL (V)Chickpeas braised in Spanish pepper sofrito, deep fried spinach, sautéed mushrooms, tender stem broccoli, miso glazed aubergine & roasted butternut, served on a bed of basmati rice with a spicy peanut sauce

DESSERT
Choice of:

MUNDO MAISON
Decadent Dark and white chocolate mousse layered with chocolate brownie and raspberry puree served with fresh summer berries

R 699.00 PER PERSON (EXCLUDING GRATUITY)

STARTERS
Choice of:

GREEK SALAD
Fresh salad greens, cherry tomatoes, red onions, cucumber, red onions and olives, topped with Feta.

CHICKEN LIVERS PERI-PERI
Served with toasted baguette.

FISH CAKES
Served with Asian-style salad and sweet chilli dipping sauce.SESAME CRUSTED CAMEMBERT (V)
Served with Peppadew relish.

MAIN COURSE
Choice of:

GRILLED CALAMARI
Served with basmati rice and a Singapore dipping sauce.

CHICKEN PERI-PERI OR LEMON AND HERB
Traditional Mozambique-style chicken cooked in the pizza oven, served with shoestring fries.

SIRLOIN (200g)
‘AAA” grade matured beef, chargrilled, topped with a mushroom and marsala sauce, served with fresh seasonal vegetables and shoestring fries.

PRIMAVERA PASTA (V)
Garden vegetables, garlic & chilli tossed in a Napoletana sauce with a touch of cream.

DESSERT
Choice of:

CRÈME BRÛLÉE
Traditional vanilla crème brûlée.

ICE CREAM AND BAR ONE SAUCE
A South African favorite that requires no explanation.

R 350.00 PER PERSON (EXCLUDING GRATUITY)

STARTERS
Choice of:

CHICKEN SALAD
Grilled chicken breast, fresh salad greens, cherry tomatoes, cucumber, red onions, citrus vinaigrette.

CALAMARI GRILLED
Dusted with our speciality spices and lemon juice, served with a Singapore dipping sauce

VIETNAMESE CHICKEN SATAYS
Marinated grilled chicken skewers served with an Asian style salad and a peanut dipping sauce.

SOFT SHELL TACOS (V)
Pepper sofrito, Feta, avocado and tomato salsa, pickled red onion, crème frȃiche

MAIN COURSE
Choice of:

FRESH FISH OF THE DAY
Served with mashed potato, fresh seasonal vegetables and a lemon caper crème.

RUMP (300g)
“AAA” grade matured beef, char-grilled & served with fresh seasonal vegetables & shoestring fries.SAUCES Brandy & Black Pepper OR Mushroom & Marsala

CHICKEN AND PRAWN COMBO (PERI-PERI OR LEMON AND HERB)
Half spatch-cock chicken, grilled queen prawns, served with basmati rice and a spicy dipping sauce.

LAMB SHANK
Traditional slow cooked lamb shank served with mashed potato and fresh seasonal vegetables

FETA AND AUBERGINE STACK
Layers of grilled aubergine, Mozzarella and tomato topped with Feta, pesto, and a balsamic reduction

DESSERT
Choice of:

CHOCOLATE AND HAZEL NUT SLICE  
Chocolate ganache, hazelnut praline, served warm with vanilla ice cream and fresh fruit

CRÈME BRÛLÉE
Traditional vanilla crème brûlée

AFFOGATO
Vanilla Ice cream, chocolate crème, espresso, Amarula

R 390.00 PER PERSON (EXCLUDING GRATUITY)

STARTERS
(Shared starters on the table)

DUCK SALAD
Rocket, fennel bulb, orange and red pepper, citrus Asian dressing- topped with crispy egg noodles.

GRAVADLAX
House cured Norwegian salmon, prawn & avocado salsa, mango & chilli chutney, kataifi pastry.

LOUISIANA PRAWNS  
Crispy Cajun - style queen prawns served on shoestring fries with a salad & a jalapeño aioli.

CARPACCIO OF BEEF
Sliced paper thin, drizzled with olive oil, topped with black pepper, capers & shavings of Grana Padano.

MAIN COURSE
Choice of:

FRESH NORWEGIAN SALMON
Served rare with an Almond crust, sweet potato mash, tender steam broccoli, soya beurre blanc sauce.

QUEEN PRAWNS TRADITIONAL
Grilled, served with basmati rice, lemon butter, garlic butter and peri-peri.

FILLET (250g)
“AAA” grade matured beef, char-grilled, topped with port jus, café de Paris butter,served with spring onion mash and fresh seasonal vegetables.

DUCK CONFIT
Slow cooked and then roast crispy. Served on rocket mash with fresh seasonal vegetables and a sour cherry jus.

MOROCCAN COUSCOUS WITH MUSHROOMS (V)
Couscous with aubergines, peppers, mint and almonds, topped with whole baby mushrooms and an aromatic date sauce.

DESSERT
Choice of:

DARK CHOCOLATE TART
Homemade ice cream, Bourbon and vanilla syrup, dulce de leche and fresh berries

CHOCOLATE MOUSSE
Duo of chocolate mousse, tuille, biscuits, bitter orange compote

TRIO OF SORBET
Wild berry, mango and lemon

R 500.00 PER PERSON (EXCLUDING GRATUITY)