Main Course

Seared Springbok fillet

Served with Spatzle, Seasonal Vegetables and Pan sauces

Or

Grilled Ostrich with a garlic infused Polenta and caramelized red onions

 Or

Seared Beef Fillet, Red wine Jus served with Vegetable Caponata and Garlic infused mash, topped with Basil pesto and a Parmesan Crisp

Or

Confit of duck leg with onion marmalade
and roasted potatoes

Or

Seared Kabeljou set on a Pea and Chive risotto

Or

Grilled Norwegian Salmon served on parsley mash, topped with rocket and a lime dill mascarpone

Or

Seared Entrecote with a Porcini jus and French Chips