Plated Selection
- Home
- Our Menus
Culinary Art on Every Plate
Elegant Plates, Flawless Flavours, Unforgettable Moments
Expect the unexpected— Where thoughtful presentation meets gourmet excellence. Each dish is a celebration of balance, texture, and vibrant seasonal ingredients.
Mediterranean influences
Sun-Drenched Tuscan Salad
A rustic medley of antipasti—Italian charcuterie, buffalo mozzarella, roasted tomatoes, drunken olives, and grilled artichokes, served with melanzane and toasted ciabatta.
Sea Breeze Starter
Smoked calamari, Chardonnay-steamed mussels, and salmon nigiri on a crisp Asian cabbage nest with tempura veg and rice dipping sauce.
Steakhouse Opera & African roots
The Old-Style Perfect Steak
Grass-fed sirloin on the bone—mustard roasted and skillet-simmered in a brandy sauce. Served with fondant potato and a beautifully built garden salad.
African Twins: Chicken & Lamb
Supreme of chicken stuffed with wild village spinach, served with samp & bean risotto, topped with Moroccan lamb knuckles and earth-spiced vegetables.
Classics With A Modern Twist
Modern Classical Duck
Citrus salted duck breast, fanned around a confit duck apple potato, finished with luminous asparagus and a calvados reduction.
Simple Winter Lamb
All-day braised lamb shank on a sweet potato & butternut crush, paired with rainbow carrots, toffee onions, and a deep rustic jus.
Fisherman’s Dream
Mauritian sea bass, gently blackened and glazed in a Creole shellfish gravy, with herbed couscous and oven-roasted vegetables.
Braaied Beef Fillet with Biltong
A tender fillet flame-grilled over hardwood coals, carved thick and finished with a silky béarnaise sauce infused with finely grated biltong and a hint of wholegrain mustard.
The Art of the Spit
Slow turning brush fed Free State lamb
Traditional fire-roasting with a gourmet twist
Lavished with lavender infused with olive oil, larded with fresh purple garlic basted with the rosemary brush and expertly carved by our chef in attendance.