Captains Table - Restaurant Menu

Captain's Table

Restaurant Menu

Starters

Soup of the day Served with home-baked bread	R 32
Chef’s Salad of the Day Served on a bed of green salad	S.Q
Smoked Snoek Pâté Served with cucumber, fresh toast and lemon wedges	R 45
Prawn Springrolls Served with a sweet chilli dipping sauce	R 35
Twice baked Butternut Soufflé Served with a rocket salad	R 35

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. - J. R. R. Tolkien (1892 - 1973)

Starters and Mains
Medley of Mushroom and Potato Rosti Stack Served with a Paprika and Herb Cream
Starter	R35
Mains Served with vegetables	R 75
Salt and Pepper Calamari Strips Served on sweet corn cakes with stir-fried vegetables
Starter	R 45
Mains	R 90
Steamed mussels In a creamy garlic, thyme and White wine broth
Starter	R 33
Mains served with Basmati Rice and vegetables	R 70
Hand-made Ravioli of the Day served with a beurre blanc and freshly grated parmesan
Starter	R 35
Mains Served with vegetables	R 75

The only man who is really free is the one who can turn down an invitation to dinner without giving an excuse. - Jules Renard (1864 - 1910)

Main Courses
Roast Mediterranean Vegetable, Pesto and Sundried Tomato Wrap Served with a Chef’s salad	R 75
Mild Malay Chicken / Chicken and Prawn Curry Served in a Poppadum Basket with Rice	R 65 / R80
Chicken, Mushroom and Pine Nut Pie with a Phyllo Crust Served with Sweet Potato Chips and vegetables	R 75
Beef Fillet with a Blue Cheese or Brandy peppercorn Cream Served with Buttery Mashed potatoes and vegetables	R 110
Herb Rubbed Rack of Lamb Served with Buttery Mashed potatoes and vegetables	R 110
Taste of Africa Chef’s choice of venison on buttered sweet potato and a mélange of vegetables and complimentary sauce	R 110
Roast Beetroot, Minted Courgette and Brie Tian Served with caramalised leeks on turnip puree	R 65
Pork Fillet stuffed with an apple and blueberry purée Served on braised fennel risotto with pancetta crisps and a masala blueberry cream	R 95
Pan-fried Linefish on baby potatoes with accompanying sauce and vegetables	S.Q
Grilled Sole Served with Pomme Anna and vegetables	R 115
Slow-roasted Lamb Shank with a Port and Apricot glaze Served with spiced rice and vegetables	R 105
Spinach and Ricotta Stuffed Chicken Breast Wrapped in Bacon Served on Tagliatelle with a saffron cream	R 85
Hot and sticky pork ribs marinated in garlic, ginger, chilli, honey and peanut oil served with chips
400 gram portion	R 58
800 gram portion	R 95

It's important to begin a search on a full stomach. - Henry Bromel, 1991

Desserts
Trio ofHome-made Ice-Cream Served in a tuille basket	R 35
Duet of Chocolate Mousse and Chocolate Brownie A 70% cocoa Belgian chocolate decadence	R 35
Lemon Parfait A refreshing frozen experience	R 35
Chef’s Berrylicious dessert of the day Ask your waitron	R 35
Coffee, Brandy and Mascarpone Cheesecake Served with caramalised Pecan Nuts	R 35
Chef’s Baked Dessert of the Day Ask your Waitron	R 35
Cardamom Crème Brûleè served with berries	R 35
Cheese Board Selection of local cheeses and preserves	R 70
Grilled Camembert served with preserves and toast	R 45

Good food ends with good talk. - Geoffrey Neighor, Northern Exposure, Duets, 1993

Ashton Grape Juice 750ml	R 25
Filter Coffee	R 9
Cappuccino	R 16
Tea Herbal Tea Single Espresso Double Espresso	R 9 R 10 R 9 R 12
Selection of Spiked Hot Chocolates	Basic R16
Selection of Liqueur Coffees / Dom Pedros	Basic R10
Service charge is not included

Last updated 29 October 2011

Starters and Mains