Rocket leaves, cubed Avocado, a Julien of robot peppers, red onion, beetroot, goat cheese, sprinkled mixed seeds and dressed with lemon vinaigrette. 

The african pride wild game meat – smoked springbok filet sliced thinly served with balsamic glazed rocket leaves and shaved parmesan cheese.

Brined salmon filet sliced served on a bagel smeared with cream cheese, avocado oil and rocket leaves.

Lemon butter pan grilled shrimps on crostini and remoulade sauce and watercress leaves.

Cubed fresh salmon fillet marinated in a mixture of minced shallot, parsley, chives, cornichon and lemon juice.

Roast sweet potato dusted with cinnamon on a bed of baby spinach, pecan nuts, blanched green beans and a drizzle of plain yogurt dressing.

The mouthwatering crab cakes, freshly made by mixing mayo, dijon mustard, worcestershire sauce, panko and crab meat. The crab cakes are deep fried until crispy golden brown served on Pea mash and tartar sauce.

The elegant dinner at lunch option;Pan fried beef filet with crispy parma ham and pea puree and merlot jus.

Light, refreshing and crunchy; chunky cucumber, cherry tomato, red onion, yellow peppers, feta cheese with a scatter of mixed seeds and honey mustard dressing.