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