GOLD Restaurant

A fragrant and hearty seafood stew, slow-cooked in a traditional three-legged pot with aromatic Cape Malay spices and local line fish, prawns, and mussels. Served with fluffy basmati rice.

Tender Karoo lamb, slow-roasted and shredded, then encased in delicate phyllo pastry with apricots and almonds. Served with a mint and yoghurt dipping sauce.

A creative twist on the South African classic, spiced minced beef bobotie filling wrapped in crispy spring roll pastry. Accompanied by a tart apricot chutney.

A warm, spongy, and sweet South African dessert, drenched in a syrupy sauce and served with a luxurious Amarula-infused cream.

Skewers of grilled halloumi cheese and seasonal vegetables, marinated in a tangy apricot and ginger glaze. A delightful vegetarian option.

Pan-seared Karoo ostrich fillet, known for its lean and rich flavour, served with a vibrant reduction of local fynbos berries and a sweet potato mash.