Starters
Calamari & Chorizo
Pan-fried calamari and chorizo sausage served in a white wine peri-peri sauce with a seaweed mayonnaise
Springbok Carpaccio
Thinly sliced Springbok, garnished with Boursin Cheese, pickled flash grilled mushrooms and peppadews dressed with a balsamic vinaigrette and toasted baguette and rocket
Portuguese Curried Chicken Livers
Pan-fried and served in a mild Portuguese peri-peri sauce served with toasted baguette
Mains
Biltong Jalapeno Rump
300g Rump served medium and topped with a cheesy jalapeno, bacon and biltong sauce served with potato wedges
Grilled Kingklip
Kingklip grilled to perfection, served lemon butter or peri-peri, garnished off with fresh sprigs of coriander and served with mash
Butter Chicken Curry
Succulent deboned thighs, in a spiced tomato, butter and cream sauce, served with garlic jasmine rice
Beef and Sundried Tomato Pasta
Tender beef strips pan-fried, served in a creamy lemon zest tahini, with a touch of garlic and sundried tomatoes topped with fresh parmesan shavings
Social Chicken Salad
Tender chicken breast sliced onto wonderfully crisp greens, tomatoes, red onion, cucumber, sundried tomatoes, drizzled with a homemade dressing
Desserts
Oreo Madness
Oreo crumbs in a vanilla ice cream “pie” served with salted whiskey caramel and chocolate sauce garnished with roasted walnuts
Sticky Toffee Brownie
Coated with chocolate sauce and served with a ball of ice cream