Raclette & Fondue Menu

Oliver’s Restaurant Menu

To Start off with

Creamy Courgette & Pea Soup
drizzled with a piquant Chimichurri Sauce & Parmesan Shavings
R 65

Garden Greens and Micro Herbs with roasted Butternut and Beetroot
tossed with Red 
Quinoa, Danish Feta, Rocket and Pumpkin Seeds 
with a Balsamic-Soy Dressing
R 70

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

Cheese Fondue 
served with preserved Figs and home baked Baguette
R 75

Gin-cured Scottish Salmon served on Avocado and Cucumber Ribbons
on Melba Toast with a Dill & Tarragon Splash
 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

Spaghetti Aglio Olio e Pepperoncino
with Clams & Shrimps 
 R 145

Tempura Prawns on a spicy Mango-Chilli Chutney
drizzled with a Granadilla Vinaigrette
R 120

Chickpea, Sweet Potato and Baby Spinach Curry
served on Coconut infused Pilaf-Rice
topped with toasted Almonds & Coconut Flakes

R 105

Roasted Spinach Gnocchi with Vegetable Chips
on a Tomato-Basil Sauce topped with Grana Padano Shavings 
R 105

Main Course

Beef Fillet set on an Oxtail Ragout 
on a Cabernet Jus
with Potato Roesti and roasted Winter Vegetables

 R 195

Braised Springbok Shank in a Balsamic Honey Glaze
on roasted Parsnips and Baby Marrow
served with rustic Sweet Potato Mash

R 180

Grilled Seabass
draped with a Seafood Bisque 

served on Saffron Mash topped with Asparagus 
R 180

Spanish Chicken Supreme on a smoky Paprika Sauce
served with Black Rice and Ratatouille Vegetables
R 175

On a Sweeter Note

Warm Austrian Apple Strudel on homemade Vanilla Custard
 Molten Chocolate Pudding with a Soft White Chocolate Centre
served with Vanilla Ice Cream

Baked Black Bottom Cheese Cake with a fresh Granadilla Coulis 
Viennese Ice Coffee perfumed with Amaretto & Wafers
Crepes Suzette flambeed with Drambuie
served with Vanilla Ice Cream

R 65

Say Cheese

Cheese Board with homemade Preserves and Crackers