The Bay Club & Social Menu

Selection of cereals, and breads, seasonal cut fruit & yoghurts Croissant, pastry, cold meats. Cheese, Jam & Marmalade. Fruit juice, filter coffee or tea.

2 eggs, 3 pieces of streaky bacon, fried tomatoes, 2 beef or pork sausage, Potato lyonnaise, and baked beans, toast & farm butter.

2 eggs, 2 pieces of streaky bacon, toast & farm butter.

Toasted Bagel, cream cheese, bacon or Ham and 2 boiled eggs.

Served with farm butter, jam selection and cheddar cheese.

Served with farm butter, jam selection and cheddar cheese.

Bacon, egg and cheese toasted sandwich on sourdough bread.

Nappe glazed in butter, hummus, basil pesto, toasted almond, fresh herbs.

Popped sorghum, barley, cucumber, labneh, parsley, mint.

Sesame ponzu dip

Tomato Chilli Jam

Sweet Chilli sauce

Spanakopita, tzatziki, olives, roasted nuts, marinated peppers, focaccia and hummus

Served with tartar sauce and fresh salad and herbs from the garden.

Served with sourdough, blush tomatoes, shaved fennel, red onion, and parsley.

Served with Nuoc cham dressing and lemon emulsion.

Served with brandy consommé jelly, sliced grapes, wildflowers, and crostini.

Served with Gochujang butter, spring onion, and sesame.

Served with grain mustard, honey, and thyme.

Cucumber, tomatoes, feta block, red onion, olives, green pepper, Rozendal vinegar, cold pressed olive oil and dried oregano.

Butter lettuce, crostini, boiled egg, parmesan, bacon, anchovy dressing.

Popped sorghum, barley, cucumber, tomato, red onion, feta.

French mirepoix, herb oil, flatleaf parsley, vetkoek.

Pomme puree, mint & lemon zest gremolata, sauteed fine green beans.

Oxtail Ragu, bechamel sauce, homemade pasta.

Fragrant rice, sambal & Lachha Paratha.

Summer green peas, parmesan, garlic cream, bacon crisps.

Spinach & ricotta ravioli, garlic, cream, lemon zest and parmesan.

8 prawns, seared LM style, burnt lime, Portuguese olive oil, parsley vinaigrette.

Ginger & teriyaki slow braised short rib, fragrant rice.

Pork, cream, truffle and parmesan.

Green garden sauce of anchovy, mustard, garlic, herbs and vinegar

4 prawns, fresh fish, calamari, sardines, mussels, and tartare sauce.

200g pure beef patty sweet pickles, slice of cheese, sliced red onion, mustard, mayo & tomato sauce.

300 Grams – Herb, anchovies, garlic butter. Side sauces are included and can be selected from the list of sides below. - Argentinian Chimichurri (Olive oil, parsley, garlic, and chili), - Pepper Sauce or Beef Jus

Crisp batter, tartar of pickles and dill.

Inspired by chef Ollie’s Chicken Katsu Sando with panko crumbed chicken breast, shredded lettuce and Tonkatsu sauce

Salt & pepper fried calamari, and tartare sauce

Samp in tomato base baked with Bechamel and Parmesan

Butternut puree, farm butter and marmite.

Two mini Cheese and tomato pizzas

Two small scoops of vanilla ice cream chocolate sauce and sprinkles

Crushed meringue, lemon zest, condense milk frozen into a terrine, macerated fruits

A SELECTION OF SMALL BITES FROM THE CHEF: Salted caramel cheesecake, Mini crème Brulée, homemade toasted coconut marshmallow, chocolate brownie

Vanilla Crème Anglaise ice cream, espresso shot

Tronk Voel artisanal vodka, distilled on the West Coast, Kahlúa liqueur, espresso shot aquafaba foam

Vanilla Crème Anglaise & Chocolate & salted caramel