Restaurant @ Glen Carlou Menu

Mushrooms roasted and marinated in balsamic vinegar, infused with thyme, garlic, rosemary, Cherry tomato, and olive oil. Served with a slice of sourdough.

Mixed salad leaves, sesame seeds, pickled ginger, julienne carrots drizzled with a lime vinaigrette. Served with tartar sauce and a slice of lime on the side.

Fig preserve, walnut crumb, Fresh pears, lavender-infused honey.

Mixed salad lettuce, apple, Bacon, roasted cashew, red cabbage and creamy honey & mustard dressing.

Saldanha Bay mussels cooked in white wine, red onion, garlic and thyme, then finished with cream. Served with a side of sourdough.

Ricotta cheese, butternut roast with garlic & thyme, fried sage.

Bone marrow, chimichurri, roasted vine tomatoes, King Oyster Mushroom, served with red wine jus.

Pomme puree, seared zucchini, roasted carrots and red wine oxtail reduction.

Wild Mushroom and thyme Velouté, Chicken breast stuffed with wild mushrooms, potato fondant, charred baby onion, roasted carrots and Romanesco Broccoli

Bacon jam, charred leeks, asparagus, garlic butter baby potatoes, dill and white wine velouté.

Vanilla ice cream, caramel sauce and honeycomb.

Vanilla cheesecake, coffee crumb, berry reduction and Chantilly crème.

Orange syrup and vegan ice cream.