Raclette & Fondue Menu

Oliver’s Restaurant Menu

To Start off with

Sweet Potato-Coconut Soup
enhanced with Turmeric and roasted Macadamia Nuts
R 65

Fresh Garden Greens and Micro Herbs tossed with Baby Beets, Radish, Quinoa, Gorgonzola and Garlic Croutons 
dressed with a Mustard Seed Vinaigrette
R 75

Peri-Peri Chicken Livers sautéed in a Rosemary-Brandy Sauce
served in a Vol-au-Vent on a piquant Tomato Relish
R 85

Beef Tataki – Slivers of seared Fillet 
with chopped Celery, Spring Onion and Cucumber sprinkled with Sesame Seeds, drizzled with a Ponzu Sauce
R 95

Seabass and Prawn Ceviche
marinated with Coriander, Lime, Chilli and mixed Peppers
 R 95

On the Lighter Side

Crackling Pork Belly
on a sticky Apricot Sauce with Carrot Julienne and Pommes Cocotte
Middle Course – R 115        Main Course – R 175

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

Crispy Polenta Wedges on a Butternut Purée topped with Asparagus, Baby Marrow, Chickpea and sundried Tomatoes
R 105

Olive Gnocchi on a Rocket Float with roasted Piquillo Peppers Parmesan Shavings and toasted Pine Nuts
R 95

Homemade Raviolo with a Lobster Filling on a Seafood Bisque
stacked with Fennel, Capers, Goats Cheese and Pumpkin Chips 
R 135

Main Course

Beef Fillet served on Potato Rösti 
with a Green Pepper Corn Sauce and crispy Onion Rings, Carrot Puree, Mini Yorkshire Pudding and Vegetables
 R 190

Succulent Kudu Fillet served on a Juniper Sauce with Wild Mushrooms, Bavarian Cabbage and Truffle-Spätzle
R 190

Grilled Kingklip on a Saffron Béarnaise 
with Potato-Leek Mash, Sugar Snaps and Chicoree 
R 185

Stuffed Chicken Supreme 
laced with a smoky Paprika Sauce
on Savoy Cabbage and Swiss Chard with spiced Pumpkin Mash
R 175

On a Sweeter Note

Warm Austrian Apple Strudel on homemade Vanilla Custard
 Homemade Pecan Nut Pie with a Caramel Sauce and Brandy Ice Cream
 Oliver’s “Flummadiddle” – Baked Croissant Pudding with Chocolate on a light Vanilla Float topped with Rumtopf Berries 
 Homemade Rum and Raisin Ice Cream  
on a Mocha Float with Shortbread Fingers
 Bavarian Vanilla Crème on a Mango and Passion Fruit Float
R 65

Say Cheese

Cheese Board with homemade Preserves and Crackers