La Colombe Restaurant

Seared yellowfin tuna, served with a delicate nicoise salad, quail egg, and an olive tapenade.

Pan-seared duck breast, confit duck leg, cherry reduction, parsnip puree, and wilted greens.

Locally sourced, pan-fried linefish with a classic beurre blanc sauce, asparagus, and roasted new potatoes.

Grilled beef fillet, pan-seared foie gras, truffle mash, and a rich red wine jus.

Creamy arborio risotto with wild mushrooms, truffle oil, and parmesan crisps.

Roasted Karoo lamb rack, herb crust, dauphinoise potatoes, glazed carrots, and rosemary jus.