The Menu
STARTER
Springbok Carpaccio Roses
Springbok Carpaccio roses served with caramelized onion cream cheese and fresh basil
SECOND COURSE
Smoked Salmon and Prawn Hand roll
Smoked salmon, prawn, carrot, sushi rice wrapped in seaweed topped with wasabi mayo and toasted sesame seeds
PALATE REFRESHER
Fresh Cucumber and fennel Gazpacho
MAINS
Beef Wellington
Fillet steak coated with black forest ham wrapped in puff pastry served on buttery green beans, a Portabello mushroom and Zuchinni and Gruyer Fritter, finished off with a Spanish smoked Paprika cream
DESSERT
Chocolate Trio
Dark Chocolate Mousse Cake, White Chocolate Truffle and Almonds covered with Milk Chocolate and brandy mist