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House Specialties
| CHATEAUBRIAND (FOR TWO) | S.Q. |
| Centre piece of fillet / tenderloin, oven roasted with coarse salt | |
| and black peppercorns, Dijon mustard, flambeed with Cointreau | |
| FILLET AU POIVRE | S.Q. |
| 300g Tenderloin of fillet, prepared in an Au Poivre sause | |
| FILLET SUZETTE | S.Q. |
| Cubes of fillet, pan-fried in farm butter, olive oil, | |
| fresh rosemary and lemon juice | |
| RUMP CAMEMBERT | 95 |
| Smothered in a sweet pepper jelly and topped with | |
| fried Camembert cheese | |
| ARGENTINIAN STYLE RUMP | 120 |
| Extra thick pieces of juicy rump. Loads of fat. | |
| Broiled with coarse salt | |
| RUMP ESPETADA | 119 |
| Rump cubes marinatged in white wine, chilli, garlic and bayleaves | |
| SPICY CHICKEN | 75 |
| Served with mashed potato and vegetables | |
| ROAST DUCK | 119 |
| In sweet orange sauce. Served on a bed of baby Spinach | |
| and mashed potatoes |