Raclette & Fondue Menu

Oliver’s Restaurant Menu

To Start off with

Fresh Garden Greens & Micro Herbs tossed with Strawberries roasted Butternut, Danish Feta, Sugar Snaps, Sprouts & Nuts drizzled with a Balsamic-Soy Glaze
R 75

White Asparagus & Cauliflower Soup
with
Creme Fraiche & Cheese Twirls
R 65

Flash-fried Duck Liver on Beetroot Carpaccio
served with Crostino, drizzled with a Berry Reduction
R 90

Homemade Camembert & Fig Spring Rolls with a Berry Compote
served with slivers of Parma Ham on the side
R 85

Duo Carpaccio of Warthog & smoked Ostrich
with pickled Red Onion, Capers, Baby Greens & Parmesan Shavings accompanied with Melba Toast
 R85

Mildly Spiced Fish Cakes
on Purple Coleslaw with Tomato-Cucumber Salsa
R 80

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

Fresh Trout Fillet with Cream Cheese & Horseradish
wrapped in Phyllo Pastry on a Tomato Basil Float
 R 125

Homemade Seafood Ravioli sprinkled with Edamane Beans
on a Prawn Bisque garnished with a grilled Mozambican Prawn
R 125

Roasted Butternut Gnocchi on a Truffle scented Parmesan Float
with Wild Mushrooms & Vegetable Chips

R 110

Crispy Olive-Polenta Wedges with Mediterranean Vegetable Gratin
drizzled with a Basil Pesto & lightly toasted Pine Nuts
R 115

Main Course

Tender Beef Fillet topped with a Green Pepper Corn Sauce, 
served on a Potato Rosti, with Baby Marrow-Cauliflower Puree
R 195

Pinotage braised Lamb Shank on crushed Sweet Potato
served with Roast Potato on a Red Wine Jus
R 195

Poached Chicken Roll stuffed with Spinach, Peppers & Emmanthel Cheese
topped with a light Cider Sauce on Ratatouille, with homemade Tagliatelle

R 175

Fresh grilled Kingklip on Potato-Leek Mash
topped with a creamy White Wine, Fennel & Shrimp Sauce
R 185

Sweet Somethings

Homemade Austrian Apple Strudel served on Vanilla Custard with Ice Cream
*
 Rosemary infused Creme Brulee
*
Drunken Chocolate Pudding on a Gluhwein Float with Vanilla Ice Cream
*
Macadamia Parfait on a Mocha Sauce with Shortbread Crumble
*
Meringue Ice-Cream on fresh Fruit marinated in a Mango-Granadilla Coulis

R 65

Say Cheese

Cheese Board with homemade Preserves and Crackers
R120