Tintswalo Summer House Menu

FIRST COURSE Seasonal fruit salad, homemade granola, yoghurt, eucalyptus honey and mixed berry coulis. Cold cuts and local cheeses, freshly baked croissants, muffins and Danish pastries ---------------------------------------- HOT BREAKFAST Summer House Cilbir - 2 poached eggs on herbed yoghurt, confit baby tomatoes, chilli oil, dukkha and fresh parsley, served with sourdough toast. Eggs Benedict - Toasted English muffin, topped with sautéed baby spinach, smoked trout, soft poached eggs and hollandaise sauce. Smoked trout & Scrambled eggs on sourdough - Cold smoked trout and soft scrambled eggs on a toasted sourdough, finished with cracked black pepper and fresh rocket. Mushroom toast - Toasted sourdough, topped with smashed avocado, balsamic-infused mushrooms, feta cheese and extra virgin olive oil. Flapjacks - Flapjacks topped with crispy bacon, mixed berry compote and maple syrup.

served with fresh lemon, passionfruit pulp, house-fermented chili vinegar and freshly ground black pepper

served with a simple lemon, caper, and dill butter. Serves 2

served with fire-grilled calamari tubes tossed in salsa Verde

prepared vongole-style with white wine, garlic, and a touch of green chili

brushed with lemon garlic & herb butter, served with peri-peri sauce

with fresh radish, cucumber, Rocklands Farm Garden leaves, citrus and homemade aioli

pasture-raised Black Angus, dry-aged 1.2kg T-bone served on hot cast iron pan with Café de Paris butter

cooked medium, sliced and served on a hot cast iron pan

served with curried yoghurt and fire-cooked tender stem broccoli

fire-cooked, seasoned just with salt, pepper, olive oil and lemon

fresh wild rocket, Winelands extra virgin olive oil sea salt and black pepper

layered with ricotta, rocket, and pomodoro

with toasted sesame, hot honey, spinach and lemon

with capers, red pepper, cucumber, red onion, peas, lemon, olive oil and herbs

crisped to perfection

citrus, pear, walnuts, red onion, and gorgonzola

mortar-and-pestle pesto, macerated San Marzano tomatoes and fresh basil

with garlic & herb extra virgin olive oil

from Rocklands Farm with sesame seeds and hot honey

served with pomodoro, extra virgin olive oil and Parmesan

with anise and MCC-poached nectarines, served with vanilla ice cream

served with extra virgin olive oil and sea salt

with lemon curd