Lunch & Dinner

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STARTERS

Smoked haddock soup with poached egg and pommes allumettes – 45

DURBANVILLE WINE VALLEY REGIONAL DISH,Lamb sosaties with pumpkin “stampkoring”, cumin sauce & pickle -65

Minestrone soup with herbed croutons – 40

Crispy prawns with sweet potato cake and ginger,lime yoghurt – 60

Chorizo and oven dried cherry tomato risotto, pea puree and crispy pancetta – 60

Baked baby Camembert in crispy pastry with Nitida grape chutney – 45

Hot and cold monkfish pie – 60

Fresh black mussels with creamy garlic and lemon sauce with toasted bread – 55

Cassia asian crispy duck salad with miso and citrus dressing, wonton crisp – 55/75

MAIN COURSE

Seared Norwegian salmon on home made tagliatelle and saffron clam sauce – 135

Good ol’ Cassia fish and chips with tartar sauce – 80

Grilled loin of kudu with root vegetable risotto and juniper berry jus – 120 

Slow grilled fillet of beef served with rosti potatoes, duxelle ravioli, with a melange of vegetables – 140

Asian marinated pork belly served with egg fried rice – 115

Thai green chicken curry with basmati rice – 80

Lamb shank with minted cous cous, butter bean and chick pea ragout – 130

Braised osso bucco served with pearl barley risotto – 110

Chefs choice beef cut of the day served with Bearnaise sauce – 125

Marinated chicken with grilled vegetables on herbed nafi bread and tomato salsa – 80

Feta and thyme compound butter mushroom served on polenta with red sweet pepper sauce (V) – 80

Cassia burger served with bacon, smoked cheddar, guacamole and potato wedges – 85

Chef selection pasta (please ask your waitron) – 75

Mixed platter of cheese, pickles and charcuterie for 2 – 135

DESSERTS

Chocolate fondant with sweet and sour pepper chili syrup and rose petal cream – 55

Deep fried ice cream served with koeksiters and pomegranate coulis – 50

Apple and pear crumble with clotted cream – 50

Chocolate macaron with lemon curd and Nitida Noble Late harvest – 60

Vanilla crème brûlée with homemade biscotti – 55

Citrus and creme patissiere tartlet – 50

Cheese platter with chutney and preserves – 60

Cake of the day – 30