Raclette & Fondue Menu

Oliver’s Restaurant Menu

To Start off with

Creamy Courgette & Pea Soup drizzled with a piquant Chimichurri Sauce and Parmesan Shavings R 60

Micro Greens and Rocket Leaves with roasted Butternut and Beetroot tossed with Quinoa, Danish Feta and toasted Sesame Seeds splashed with a Balsamic-Soy Dressing R 70

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

Mildly spiced Fish Cakes with Tomato Salsa served on chunky aromatic Avocado Guacamole R 85

Peri-Peri Chicken Livers sautéed in a Rosemary-Brandy Sauce served in a Vol-au-Vent on Tomato Ratatouille with crispy Pancetta Flakes R 85

On the Lighter Side

Crackling Pork Belly on a sticky Apricot Sauce with Carrot Julienne and Pommes Cocotte

Middle Course – R 105  Main Course – R 175

Homemade Cannelloni stuffed with grilled Prawns and Shrimps on a tangy Seafood Bisque with Lemon Wedges, on Sweet Peas R 110

Chickpea, Sweet Potato and Baby Spinach Curry on Pilaf Rice sprinkled with toasted Almonds and Coconut Flakes R 95

Roasted Butternut Gnocchi on a light Parmesan Float topped with Exotic Mushrooms, cracked Walnuts and Parsley Paste R 90

Homemade Ravioli filled with delicate pulled Duck Ragout splashed with clarified Butter and caramelised Cinnamon-Onion R 110

Main Course

Tender Beef Fillet set on an Oxtail Ragout with Potato Rösti and roasted Winter-Vegetables on a Cabernet Jus R 180

Pinotage braised Lamb Shank on crushed New Potatoes mixed with Sweet Potato Mash on Peas and Cannellini Beans R 175

Seared Scottish Salmon set on Cauliflower Purée with a curried Cape Malay Mussel and Fennel Broth accompanied with seasoned Yoghurt R 180

Chicken Supreme stuffed with a Red Pepper and Pine Nut Relish on a creamy Pink Peppercorn Sauce served with Zucchini Timbale R 160

On a Sweeter Note

Warm Austrian Apple Strudel on homemade Vanilla Custard
*
Oliver’s Rosemary infused Crème Brûlée
*
Crêpes Suzette flambéed with Drambuie, served with Vanilla Ice Cream
*
Molten Chocolate Pudding with a soft White Chocolate Centre
*
Baked Black Bottom Cheese Cake with a fresh Granadilla Coulis
R 65

Say Cheese

Cheese Board with homemade Preserves and Crackers R105