ROCKY ROAD CHEESECAKE A creamy chocolate cheesecake filling topped with nuts, marshmallows, cherries and studded with fudge pieces in a oreo cookie shell. Sixty Five Rand PROFITEROLE CHEESECAKE Enjoy this French classic cheesecake topped with fresh cream and choux pastry nuggets set on a crunchy biscuit base. Sixty Five Rand TIRAMISU CHEESECAKE This is an all-time Italian favourite. A velvety smooth cheesecake infused with Italian espresso and amaretto coffee liquer, layered with a fluffy chocolate sponge cake. Sixty Five Rand
EXTRAVAGANT MALVA PUDDING Malva pudding served on a bed of poached apple with anglaise custard and crowned with roasted cinnamon ice cream. Forty Five Rand NEW YORK CHEESECAKE White chocolate and Frangelico cheesecake topped with a macadamia crunch and delicate sugar cloud served with drops of berry. Fifty Five Rand DEATH BY CHOCOLATE Chocolate addicts beware! Warm, freshly baked chocolate cup with a decadent runny centre beautifully paired with hazelnut and dark chocolate rocher and home-made white chocolate ice cream. Forty Five Rand
Tasty Beginnings CRUSTED MUSHROOMS Paired with red apple mayonnaise, mature cheddar and garlic sauce. Sixty Five Rand GRILLED CHICKEN WINGS Served with flash fried and grilled chicken livers, drenched with Saskia s homemade barbeque dressing. Sixty Five Rand PRAWN SALCOMBE Grilled and fried tiger prawns with mixed pepper panna cotta and beetroot jelly, crowned with a homemade mango sauce. Ninety Five Rand CARIBBEAN CHICKEN Fanned slices of mango and wood smoked chicken breast set on a mixed pepper puree drizzled with white wine vinaigrette reduction. Sixty Five Rand
Tasty Beginnings VEGETABLE TIAN Layered roasted butternut, zucchini, carrots, mozzarella and basil pesto served on a beetroot and butternut puree with homemade baba ghanoush. Sixty Five Rand SMOKED OX TONGUE Rooibos smoked ox tongue and crispy oxtail confit spring roll complimented with an apricot port jus. Seventy Rand CURED PEPPERED VENISON Paired with mango, olive tapenade, goats cheese and dried mushroom quenelles. Eighty Five Rand
INDONESIAN FISH Grilled whole fish served with traditional Indonesian Nasi Goreng, complimented with Kecap Manis and garlic lemon sauce. Hundred and Ninety Five Rand SASKIA STYLE LINE FISH Herb crusted line fish fillet rested on risotto, crowned with pineapple relish. Two Hundred and Ten Rand GRILLED SOLE Pan-fried fillet of sole served with deep fried squid rings, napped with lemon butter sauce, accompanied by basil pesto infused Brussels sprouts. Two Hundred and Fifteen Rand GARLIC & CHILLI PRAWNS Succulent prawns cooked in an Asian inspired garlic and chilli sauce with fragrant basmati rice. Two Hundred and Thirty Rand NORWEGIAN SALMON Pan-fried marinated salmon, set on layers of garlic infused potato and aubergine discs, lashed with a sweet lemon and basil pesto sauce, served with buttered zucchini and beetroot. SQ
BALLOTINE OF OLIVE CHICKEN Olive rolled chicken fillet served with Polenta and Spinach tian, lashed with garlic sauce and red wine jus. Hundred and Fifty Five Rand WHOLE ROASTED MARINATED BABY CHICKEN Marinated whole baby chicken accompanied by potato triangles set on onion marmalade, crowned with a beetroot salsa and crispy red radish. (Served plain or with peri peri basting) Hundred and Sixty Five Rand ROLLED DUCK Gently seared duck breast on broccoli and cauliflower puree. Served with radish discs and a homemade tagliatelle, drizzled with red wine and berry jus. Two Hundred Rand VEGETABLE STUFFED CHICKEN Vegetable stuffed curried chicken served with macque potato, complimented with a trio of beetroot, butternut and broccoli puree. Lashed with a creamy curried sauce. Hundred and Sixty Rand
LAMB STUDY A combo of gently seared lamb chop, Indian style boneless lamb curry set on a bed of fragrant basmati rice with tomato salsa and rolled lamb, accompanied by lamb mince stuffed roasted potato, lashed with a red wine jus. Hundred and Eighty Five Rand BRAISED LAMB SHANK Tender slow braised sweet and savoury lamb shank accompanied by fluffy mashed potato, complimented with a mixed berry coulis. Two Hundred and Sixty Rand LAMB CUTLETS Broiled lamb cutlets served with parmesan mash and caramelised leek stuffed courgettes, lashed with chilli chocolate sauce. Two Hundred and Ten Rand NAMA YA NKU Succulent leg of lamb steak served with a sweet semolina and corn loaf, topped with a mild hot and tangy chakalaka sauce. Hundred and Seventy Five Rand
CURRY OF THE DAY One of the chef s favourites. We have left this dish open to his imagination. Please enquire about the curry of the day. Hundred and Seventy Five Rand BRAISED OXTAIL Slowly braised for hours in a heavy oxtail sauce with your choice of rice or mashed potatoes. Hundred and Ninety Five Rand SHISA NYAMA Matured beef chuck served on quennelles of pap and spinach morogo, accompanied with tomato sheba and brown beef jus. Hundred and Fifty Five Rand VENISON POTJIE A typical South African dish made with slow cooked Impala meat, peaches and local port. Served with buttered rice. Hundred and Fifty Rand MEATY MISSION A sensation of char grilled sirloin steak, lamb chops, chicken drumsticks and boerewors, complimented with a mild hot home-made chakalaka, fried onions and pap, napped with sheba. Two Hundred and Twenty Rand
AGED PRIME CUTS al butchery to ensure quality and tenderness. T-bone 500g Hundred and Sixty Rand Fillet 250g Hundred and Forty Five Rand Sirloin 300g Hundred and Thirty Five Rand Rump Steak 300g Hundred and Thirty Five Rand Rump Steak 500g Hundred and Sixty Rand OPTIONAL EXTRA SAS