STARTERS

R 70
GRILLED FIG AND FENNEL SALAD
goat’s feta, roasted pine nuts, pomegranate seeds, watercress & rocket, honeyed balsamic vinaigrette
WATERCRESS AND BABY COS SALAD R 55
avocado, pink grapefruit, candied walnuts, gorgonzola, mustard & chive dressing
CAESAR SALAD R 65
ciabatta croutons, crispy pork belly, quail eggs, parmesan shavings, baby gem lettuce
CURED SMOKED SALMON R 75
marinated asparagus, avocado, soft boiled egg, prawn toast, basil oil
CHALMAR BEEF TARTARE AND CARPACCIO R 75
truffle mayonnaise, marinated baby mushrooms, crisp capers, poached quail egg

MAINS

R 85
STEENBURGER B.L.T.C.
Chalmar beef sirloin, bacon, lettuce, tomato & Colby cheddar served on toasted ciabatta
CHICKEN CLUB R 75
grilled chicken breast, bacon, avocado, basil mayonnaise, pepper dew pesto served on toasted
ciabatta
ASPARAGUS, PEA & GOATS FETA RISOTTO R 95
ciabatta crumbs, white truffle and parsley oil, micro herbs
PRAWN RISOTTO R 98
bisque sauce, rocket, oven dried tomatoes, basil oil
ARTICHOKE AND WILD MUSHROOM RISOTTO R 85
oven dried tomatoes, watercress, sauté baby mushrooms,
R 90
SPRINGBOK LEG PAPPARDELLE
tomato, barley, extra virgin olive oil, parmesan

Service charge not included

Kindly refrain from using your cellular phone in the dining room
PORK CUTLET R 110
chive potato gnocchi, sauté baby spinach, gorgonzola cream, whole grain mustard jus, crisp sage
CHALMAR BEEF SIRLOIN R 115
asparagus, celeriac remoulade, wild mushroom & oxtail tart, beef jus
MARKET FISH R 115
olive oil, prawn & spring onion pomme purée, sauté baby spinach, wild mushroom and tomato ragout,
bisque velouté, basil oil

STEENBERG SEAFOOD PLATE * R 175 *R 55

market fish, prawns, calamari, scallop and crab spring roll, mussels, green curry coconut cream sauce

KAROO LAMB CUTLET R 110

potato and red onion ravioli, peas, sauté spinach, oven dried tomatoes, basil pesto
ROAST CHALMAR BEEF RIB *
sauté wild mushrooms, potato and roast garlic gratin, red wine sauce
- 300g off the bone R 150 *R 30
- 500g on the bone R 180 *R 55

DESSERT

DARK CHOCOLATE FONDANT R 45

chilli and cashew nut parfait, macerated strawberries

BRULEE 4 WAYS R 45
frangelico, cardamom, caramel, strawberry

STRAWBERRY & BLACK PEPPERCORN TART R 45

meringue topping, vanilla mascarpone ice cream, passion fruit purée

CHOCOLATE TRUFFLES, NOUGAT, BISCOTTI & COFFEE R 40

CHEFS CHEESE SELECTION R 50

Dalewood brie and camembert, boerenkaas, gorgonzola brulee, ‘konfyt’ & crackers

SELECTION OF HOME MADE ICE CREAM OR SORBET R 40

Two Course Luncheon R 165

Three Course Luncheon R 195
Please note supplement fees are applicable to items marked with an *