BREAKFAST

The Breakfast buffet is open from 7am to 11am Monday to Saturday

Continental Buffet 140

Full English Buffet 185

Health Breakfast 75
homemade muesli, sliced seasonal fruit, honey, yoghurt

Omelettes 95
– sautéed spinach, fried mushrooms, danish feta
– smoked salmon, crème fraîche, rocket
– bacon, onion, peppers and cheese

Mushroom Rosti 95
potato rosti, truffle mushrooms, rocket, parmesan cheese and
2 poached eggs

Eggs Florentine 95
english muffin, creamy spinach, 2 poached eggs, hollandaise sauce

Classic Eggs Benedict 95
english muffin, 2 poached eggs, gypsy ham, hollandaise sauce

The Salmon Benedict 120
english muffin, 2 poached eggs, smoked salmon with red pepper –
hollandaise sauce

Breakfast Burger 120
english muffin, lettuce, sliced tomato, cheese, sausage patty
bacon and poached egg with fries

Full House SA Breakfast 120
2 fried eggs, boerewors, bacon, baked beans, grilled tomatoes, mushrooms and toast

A La Carte Menu available Monday to Saturday from 7am to 2pm

LUNCH

Monday to Saturday from 11am to 4pm

Salads & Starters

Soup du Jour 60

Steamed Mussels 95
in a creamy white wine sauce, served with 2 home-baked bread rolls

Tuna Salad 105 shredded tuna, tomato, cucumber ribbon, poached egg,
lettuce, avocado, onion with coriander – lime aioli

Baked Quinoa Falafel 110
lettuce, rocket, roasted peppers, olives, coriander, tahini sauce
served with pita bread

Cobb Salad 115
lettuce, bacon, avocado, chicken, tomato, danish feta

Grilled Chicken Salad 120
grilled chicken breast, rocket, cocktail tomatoes, pecan nut,
bocconcini, red onion, strawberries and honey mustard dressing

Pasta

(linguini or penne)

Artichoke and Pine Nuts 95
artichokes, mange tout, rocket, pine nut, lemon zest with olive oil

Cajun Chicken Pasta 140
cajun chicken, mushroom, bacon, peas, tomato, gouda cheese
in a creamy sauce

Prawn Pasta 165 3 prawns, prawn meat, broccoli, fresh herbs, cocktail tomatoes
parmesan and sauce Napolitano

Sandwiches

baguette, ciabatta or wrap
(with your choice of fries or a garden salad)

Roast Vegetables Ciabatta 95
roasted vegetables, basil pesto, sun dried tomatoes, rocket,
pecan nuts, danish feta

M’hanncha 100
butternut, red onion and pepper in phyllo pastry roulade
with spicy tomato sauce

Crispy Honey Mustard Chicken Wrap 115
crispy crumbed chicken breast, honey mustard mayonnaise,
bacon, lettuce, gouda cheese, red onion, flaked almond

Harissa Beef Baguette 125
harissa spiced beef, lettuce, bacon, tomato, onion,
harissa mayonnaise, avocado, mozzarella

Winchester Club 130
brown or white bread, grilled chicken, bacon, tomato, lettuce,
mayo and a fried egg
(served with both fries and a garden salad)

Winchester Burger (beef or chicken) 140
on a sesame seed bun, topped with chakalaka, cheese,
bacon and a fried egg
(served with both fries and a garden salad)

Main Course

Cape Malay Chicken Curry 140
with basmati rice, poppadum and sambals

Courgette and Chickpea Köfte 145
enhanced by cashew and peanut sauce, side salad,
minted yoghurt dip and pita bread

Chicken Piccata 150
parmesan and egg coated chicken breast, garlic new potatoes,
baby marrow and olive ragout with sauce napolitano

Linefish of the day 170
sautéed seasonal vegetables, fluffy potato mash and basil sauce

Grilled T-Bone (350g) 230
with mushroom sauce, potato wedges and seasonal vegetables

Seafood Medley 235
grilled prawns, mussels, cajun calamari steak, grilled line fish,
with savoury rice and herbed garlic butter

Dessert

Winchester Scones 60
strawberry jam, fresh whipped cream and grated cheese

Home Made Pineapple Gelee 60
with fresh seasonal fruit

Mississippi Mud Cake 65
with crème soda ice cream

Assiette de Friandises 75
selection of mini desserts

Vanilla Bavarois 75
with passion fruit compote

Vanilla Cheesecake 80
our signature cheesecake
with mixed berry compote and chantilly cream

Fromage 140
selection of local cheeses, preserved figs, fruit and crackers

Starters

Freshly Shucked Individual Oysters 25
as many as you like

Soup du Jour 60
chef’s soup of the day

Truffled Mushroom Soup 65
under a puff pastry dome

M’hanccha 90
roasted butternut, red onion and pepper in phyllo
pastry roulade with spicy tomato sauce

Cheesy Parma Ham Phyllo Roll 95
complemented by nectarine chutney and rocket leaves

Steamed Mussels 95
creamed white wine sauce, garlic, fresh herbs, served with 2 bread rolls

Carpaccio of Beef 115
thinly sliced herbed beef with parmesan shavings, balsamic reduction, olive oil and salad leaves

Sesame Seared Tuna 115
enhanced by a charcoal prawn, vegetable rice paper and spiced soya dip

Beetroot Cured Salmon 120
with citrus salad, caramelised walnut and watercress

Mains

Curried Aubergine with Tomato and Basil 140
served with basmati rice and sambals

Seared Breast of Duck 205
with red cabbage puree, fondant potato, bacon wrapped dates and red wine jus

Love of Calamari 215
grilled steaks, sautéed Patagonia, calamari potato
balls, fried calamari rings, garlic and onion sautéed spinach, with homemade tartare, lemon butter sauce and cream of garlic

Line Fish of the Day 220
with 2 prawns, set in mussel chowder

Harissa Roast Salmon 220
with lemon chick pea cous cous and paprika saffron broth

Herb Crusted Kingklip 230
with ratatouille, parmesan chive gnocchi and
provençale sauce

Best of Pork 230
triple cooked belly, parma ham wrapped fillet and neck roulade, with creamy sauerkraut, black pudding
arancini and apple cider sauce

Sour Dough wrapped Springbok Loin 240
with butternut purée, sweet potato coriander crumble, pickled onion ring, berry compote and pan jus

Gruyere stuffed Fillet of Beef 245
with braised baby onion, smoked potato mash, wild mushroom pure and balsamic jus

Coast to Coast Seafood Platter ( Serves 2 ) 795
1 crayfish, 6 queen prawns, 12 mussels,
line fish, patagonia calamari, crab sticks, fishcake, fries, savoury rice

Grills

Ostrich Fillet — 200g 180
Sole 190
Loin Of Kudu — 200g 190
Rib Eye — 250g 190
T-Bone Steak — 350g 200

Desserts

Amarula Crème Brûlée 75
with a cinnamon biscotti

Tipsy Tart 75
with citrus compote and maple pecan nut ice cream

Strawberry and Vanilla Parfait 80
with vanilla shortbread and strawberry consommé

Pistachio Torte 80
with poached pear cream and ice cream

Chocolate Savarin 80
with vanilla beignets and strawberry crème fraîche swirl sorbet

Fromage 140
selection of local cheeses, preserved fruit,
fresh fruit, nuts and crackers

MULDERBOSCH VINEYARDS

3 COURSES*
R375 (excluding wine)
R615 (including wine)

5 COURSES
R480 (excluding wine)
R880 (including wine)

Hors d’ Oeuvres

Guava vs Goats Cheese*
goats cheese empanada with poached guava

Notes: This Sauvignon Blanc immediately conveys a sense of freshness and vibrancy. Powerful aromas of green figs and citrus rind are reined in by a light chalky, herbal note providing intrigue. The guava in the dish accentuates the intense tropical flavour from the wine, which cleanses the palate of the rich creaminess of the empanada.

Mulderbosch Sauvignon Blanc 2017

Starter

Parmesan & Caper Crusted Kingklip
set in vichyssoise

Notes: In this wine lemon and lime jostle for attention alongside fresh granny smith apple flavours. The freshness of the wine is complimented by the kingklip while the creaminess of the vichyssoise is swept away leaving a lingering freshness.

Mulderbosch “Steen Op Hout” Chenin Blanc 2017

Entrée

Seared Salmon
with rice tower, mange tout & paprika hollandaise

Notes: A prominent acidity in the wine ensures a vibrancy and freshness which is perfectly balanced by a mouth-filling texture. The slight spices in both the dish and the wine are brought together perfectly with the creaminess of the paprika hollandaise but not so as to overpower the delicate flavour of the seared Salmon.

Mulderbosch Barrel Fermented Chardonnay 2009

Sorbet

Mains

Duo of Beef*
with red cabbage & mushroom jus

Notes: The wine is generous and inviting, with a subtle nod to classic restraint in aromas of leafy tobacco and freshly turned earth. A classic pairing for this Bordeaux blend, rich earthy notes are perfectly highlighted through use of the mushroom jus. A full bodied dish for a complex wine.

Mulderbosch “Faithful Hound” Red Blend 2015

Dessert

Malva Pudding*
with rum& raisin parfait

Notes: A fine acidity heightens fruit purity and underpins a long and flavourful finish. Hints of Rum and raisin in the wine are brought to front by the parfait. Use of apricot in the Malva highlights the fruit flavours of the wine.

Mulderbosch Noble Late Harvest Sauvignon Blanc 2010