Raclette & Fondue Menu

Oliver’s Restaurant Menu

For Starters

Leafy Greens and Spring Shoots tossed with Baby Tomatoes, Cucumber, Chickpeas, Roasted Cashew Nuts, Danish Feta Cheese and Avocado drizzled with a Honey-Cider & Poppy Seed Dressing
R 75

Creamy Italian Tomato & roasted Garlic Soup garnished with Coconut Cream topped with Dehydrated Tomatoes & Parmesan Croutons
R 65

Seasoned Cocktail Prawns 
served on an Avocado & Apple Salsa with Crispy Tortilla
R 95

Smoked Ostrich Carpaccio drizzled with a Balsamic Reduction
served with a Fennel, preserved Fig & Beetroot Salad sprinkled with Crispy Capers & Parmesan Shavings
R 95

Spicy Falafel on Tzatziki
served with a Cucumber, Tomato and Red Onion Slaw
R 80

                                               Smoked Rainbow Trout                                                                 served with rustic Coriander Rosti & Paprika infused Cream Cheese Dip  R 105

On the Lighter Side

Crackling Pork Belly on a sticky Apricot Sauce
with Carrot Julienne & Pommes Cocotte
Middle Course – R 120        Main Course – R 180

Roasted Butternut Gnocchi on a Garlic, Thyme &  Bacon Float 
topped with Parma Ham Shavings, Vegetable Crisps & Pecorino Dust

 R 125

Grilled Chicken Breast filled with Feta & Sun-Dried Tomato
served on homemade Tagliatelle tossed in Basil Pesto
Middle Course – R 120        Main Course – R 180

Baby Spinach & Ricotta Tortellini on a Mediterranean Sauce 
sprinkled with Edamame Beans tossed in roasted Sesame Seeds

R 120

Creamy White Wine Risotto infused with Truffle Oil
topped with Exotic Mushrooms & toasted Almonds

R 140

Aubergine, Sweet Potato & Chickpea Curry
served with Flatbread
R 140

Main Course

                        Tender Beef Fillet topped with a Chimichurri Sauce                     with roasted Vegetables, roasted Garlic Bulb and pan-fried Potatoes
R 205

Fresh grilled Seabass napped with a fragrant Thai Red Curry Sauce 
                      accompanied with Coconut & Almond infused Basmati Rice        with crispy Shrimp Wontons & stir-fried Vegetables
R 195

Stuffed Chicken Supreme on a lightly creamed Pink Peppercorn Sauce 
on Baby Marrow Ribbons & roasted chunky Cauliflower

R 195

                  Queen Prawns grilled & topped with a velvety Peri- Peri Bisque       served on aromatic savoury Buckwheat 
6 Prawns – R 180        10 Prawns – R 250

Slow roasted Sprinbok Shank set on Potato Leek Mash, with a Merlot Jus
pan-fried Brussel Sprouts, Broccoli, Bacon & Shallots
R 220

Succulent Ostrich Fillet with New Potatoes low roasted Sprinbok Shank
served with tender Asparagus topped with a Hollandaise Sauce
R 220

Sweet Somethings

Homemade Austrian Apple Strudel on Vanilla Custard with Ice Cream
Chocolate Mudslide Pudding served with Kahlua & Macadamia Ice Cream 
Blueberry Coconut Panna Cotta on a Berry Coulis with Meringue Crumble
Pistachio infused Pavlova with mixed Berries & Strawberry Sorbet
Duo of Ice Cream – Salted Caramel Ice Cream in a Shortbread Cup & Chocolate Chip Ice Cream served with Chocolate Bark 

R 65

Say Cheese

Panko Crumbed Brie Cheese served with Sweet Onion & Gooseberry Jam
on Micro Greens with Melba Toast
R 85

Cheese Board with homemade Preserves & Crackers
R 130