BREAKFAST

• GOLFER’S BREAKFAST - Two fried eggs, pork or boerewors bangers, crispy streaky bacon, baked beans, grilled tomatoes with sautéed mushrooms and hand-cut potato wedges

  115
• TEE OFF - Two Eggs in any style, streaky bacon, pork or boerewors banger and sautéed mushrooms

  85
• EGGS BENEDICT - Poached eggs, wild rocket, smoked salmon or hickory ham on toasted English muffins with hollandaise

  90
• CHARCUTERIE PLATTER - Selection of three cold meats and three soft local cheeses, served with preserves, pickles and home-made bread

  115
• ENGLISH BREAKFAST IN CROISSANT - Mature Cheddar cheese, crispy streaky bacon, tomatoes, lettuce and egg on a large crispy croissant

  65
• PANCAKES - Served with streaky bacon, maple syrup, fresh berries and toasted almonds

  85
• APPLE AND BANANA BIRCHER MUESLI

  55
• FRESH FRUIT PLATTER - With plain yoghurt and minted sugar

  60
• CLASSIC FRENCH OMELETTE - Mature Cheddar cheese, caramelized onions and tomato concasse, with fresh herbs and pepper relish

  80

APPETISERS

• CHICKEN CONSOMMÉ - Pulled chicken, exotic mushroom and noodle consommé

  90
• SOUP OF THE DAY - (please ask waitron)

  65
• TRIO OF TARTINES - Fig and Gorgonzola / Basil and tomato / Smoked salmon, avocado & rocket

  95
• BEEF TARTARE - Finely chopped tender beef, pickled cucumber, shallots, quail egg, capers and pickled vegetables with Maldon rosemary cracker bread

  105
• POACHED ASPARAGUS - Butter-poached asparagus, soft poached egg and crispy pancetta with hollandaise sauce R95

  95
• CLASSIC PRAWN COCKTAIL - Crispy lettuce, shrimps, avocado, red onion, cucumber spaghetti and seafood sauce

  125
• KUDU CARPACCIO - Game loin, mustard, baby exotic lettuce and Parmesan dust

  110
• PORTUGUESE-STYLE PERI PERI CHICKEN LIVERS - Served with garlic rubbed toasted baguette

  80
• CHARCUTERIE PLATTER (serves 2) - Selection of three cold meats and three soft local cheeses, served with preserves, pickles and home-made bread

  115

GOURMET SANDWICHES AND BURGERS

• CLASSIC BEEF OR CHICKEN BURGER - 100% pure beef patty or basted chicken breast, with plum tomato slices, red onion, pickled cucumber and Cheddar cheese

  90
• MOROCCAN LAMB BURGER - 100% Morroccan spiced patty with Augusta basting, plum tomato slices, tzatziki and pepper relish

  110
• CROQUE MONSIEUR - Creamy sandwich, with thinly sliced ham, topped with Gruyère cheese

  95
• SMOKED SALMON - On Ciabbata, with red onion, pickled cucumber, capers and horseradish cream

  105

THE
FARMER

• Free-range Sirloin (350g)

  175
• Free-range Sirloin (220g)

  135
• Spare Ribs (800g)

  195
• Spare Ribs (400g)

  145
• Rump Steak (350g)

  185
• Rump Steak (220g)

  135
• Grass-fed Beef Fillet (220g)

  195
• Grass-fed Beef Fillet (350g)

  240
• Mixed Grill Platter for 1 (please ask your waitron)

  205
• Half Peri Peri Chicken

  155
• Venison and Dried Fruit Kebabs

  185
• Lamb Chops (350g)

  255
• Lamb Chops (220g)

  205

HOUSE SPECIALITIES

• LAMB SHANK - Braised lamb shank, blue cheese infused soft polenta with sundried tomato and caper relish, with seasonal vegetables

  200
• PORK BELLY - Cured pork belly, butter bean croquette, butternut purée with charred apple sauce and seasonal vegetables

  195
• BILTONG DUSTED SPRINGBOK LOIN - Springbok loin, dauphinoise potato, seasonal vegetables, with rooibos and prune jus

  210
• DUCK À L’ORANGE - Served with potato confit, red cabbage and fine beans

  175
• CHICKEN À LA FORESTIÈRE - Free range chicken breast filled with spinach and feta served with garlic mashed potato, seasonal vegetables and mushroom ragout

  165
• CALAMARI AND PRAWNS - Grilled calamari steak in caper butter, 6 large succulent prawns with spiced rice, served with peri peri and lemon butter sauce

  195
• BRAAM’S GRILLED PRAWNS - Large succulent prawns with spiced rice, served with peri peri and lemon butter sauce

  6 - 120 / 12 - 240
• EXOTIC MUSHROOM RISOTTO - Creamy Risotto,with wild mushrooms and Parmesan cheese

  105
• MUSSEL POT - Steamed mussels in spicy Napolitana sauce, served with olive stoneground baguette

  105
• SMOKED EISBEIN - Served with creamy mash puree, spicy bean stew and pineapple jus

  155
• SMOKED SALMON RAVIOLI - Served with baby corn, mangetout and burnt sage butter

  155
• CANNELLONI - Spinach and ricotta cannelloni with Napolitana and creamy béchamel sauce (V)

  95
• SEAFOOD RISOTTO - Selection of seafood, with cocktail tomatoes, green peas and creamy saffron risotto

  185
• MILD CAPE MALAY BEEF CURRY - Served with basmati rice, poppadoms and traditional sambals

  150
• CRISPY HAKE FILLET - Beer battered or grilled hake fillet, served with minted mushy peas, tartare sauce and potato wedges

  95
• FISH OF THE DAY - Fresh line fish, on classic niçoise salad with anchovy dressing

  155

DESSERTS
SWEETS

• MALVA PUDDING with Amarula crème anglaise

  75
• CRÈME BRÛLÉE, infused with vanilla beans and served with fruity biscotti

  70
• ARTISAN CHEESE BOARD - Local award-winning cheeses with preserves and cracker breads

  120

MILKSHAKES

• CHOCOLATE

  35
• STRAWBERRY

  35
• VANILLA

  35
• OREO

  55
• ROOIBOS AND GOOSEBERRY

  55
• PEANUT AND SALTED CARAMEL

  55
• ROMANY CREAM AND NUTELLA

  55