Menu

Breakfast

French Toast - R105

Bacon and banana filled Rasmus toast smothered with our very own farm fresh honey.

Full English - R110

Two eggs, grilled tomato, sautéed mushrooms, beef sausage, two rashers of apple smoked bacon.

Omelette - R120

The Rasmus omelette with seasonal fillings.

Bacon Eggs Benedict - R140

Perfectly poached eggs and crispy streaky bacon on a toasted home made bread, topped with rich hollandaise sauce 

All dishes are topped off with a side of our homemade toasted bread

Starters

Baked Camembert on Ciabatta - R110

Deep-fried camembert served on toasted ciabatta and finished with a redcurrant drizzle.

Creamy Garlic Snails - R115

Garlic snails baked in crispy phyllo pastry, seasoned with parmesan cheese, white wine, and paprika.

Peri-Peri Chicken Livers - R95

Peri-Peri chicken livers served with The Rasmus freshly baked bread.

Springbok Carpaccio - R165

Springbok carpaccio accompanied with peach and strawberry salsa, paired with delicious capers and parmesan shavings.

Falkland Calamari - R145

Tender calamari, expertly grilled to perfection and finished with a delicate lemon butter sauce

Mains

Castle Fillet - R360

250g Flame grilled beef fillet accompanied with red wine jus and herb roasted bone marrow.

Sirloin - R270

300g sirloin steak grilled to perfection with pepper and brandy sauce 

Duck Breast - R265

Succulent duck breast, glazed with a fragrant citrus sauce.

Deboned Chicken - R250

flame grilled half chicken in peri peri or lemon herb sauce 

Lamb shank - R350

slow-braised lamb shank infused with aromatic herbs and rich red wine, served with a velvety rosemary jus, creamy mashed potato

Lamb rack - R350

Tender lamb rack, perfectly roasted and served with a rich rosemary jus and seasonal vegetables.

Line Fish - SQ

Ask your host for your options.

Baby sole and Prawns - R270

panfried sole and succulent argentinian prawns finished in lemon and periperi sauce 

Spinach and Cheese Ravioli - R210

Pasta pockets filled with spinach and cheese infused in a creamy sauce.

All main courses are served with roasted potatoes and seasonal steamed vegetables 

Dessert

Missisipi mud pie -R110

A decadent brownie-based chocolate dessert, finished with a delicate sprinkling of nuts and topped with silky chocolate mousse.

Creme Brulee -R120

A silky-smooth vanilla custard topped with a delicate layer of caramelised sugar, creating the perfect contrast between creamy richness and a crisp, golden finish.

Apple Crumble - R110

Warm baked apples topped with a golden, buttery crumble, served with creamy vanilla ice cream.

Chocolate volcano - R110

Warm, rich chocolate fondant with a molten chocolate centre, served with creamy vanilla ice cream.

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