DINNER

TO START

Braised baby fennel and citrus salad 85

Saffron poached pear, baby leaves, red onion, toasted almonds, Helena’s signature dressing

Double-baked cheese and courgette soufflé 95

Grana Padano and kirsch cream

Risotto with wild mushrooms from the Hemel-en-Aarde Valley 95

Shimeji, shiitake and king oyster mushrooms, Grana Padano, white truffle oil

Duck liver pâté 95

Pistachio nuts, toasted brioche, homemade black olive jam

Ostrich carpaccio 115

Cape gooseberries, baby salad leaves, pomegranate vinaigrette

Prawn Caesar salad 135

Baby gem lettuce, capers, pancetta, prawn aïoli, steamed prawns, hen’s egg, Grana Padano shavings

Butter-poached crayfish tail 135

Dashi pearl couscous, fresh dill, prawn aïoli

MAIN COURSES

Spinach and ricotta tagliatelle 175

Napolitana sauce, basil pesto, Grana Padano shavings

Quail with prune and pine nut stuffing 195

Truffle mash, spinach, honey-glazed carrots, fine beans, thyme jus

Braised shoulder of lamb with cumin-infused lamb gravy 215

Potato fondant, creamed beets, roasted baby carrots, grilled courgettes, red onion

Pan-seared Norwegian salmon, grilled prawns 225

Fresh asparagus, sweet corn purée

Venison loin with blueberry jus 235

Mini-cornbread, caramelised red onion and Pernod purée, charred cauliflower and broccoli

Rack of lamb 235

Boulangère potatoes, roasted garlic raita, grilled courgettes, baby carrots, lamb jus

Seafood bisque 245

Langoustine, kingklip, prawns, light curry, ginger, lemon grass, coconut cream, lightly toasted ciabatta

Chalmar Beef fillet with Béarnaise sauce or wholegrain mustard sauce 245

Tender stem broccolini, shimeji mushrooms, potato fondant, pumpkin purée