Seating is availability indoors and outdoors on the front and back decks, as well as in the garden area where children have access to the fun-filled ‘Kiddies Outdoor Play Area’

Tel:   0108221870
Email:   [email protected]
Address:   Thaba Eco Hotel
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Menu

  • Hot Starters
  • Cajun spiced calamari and calamari heads served with a ginger and coriander aioli
  • Soya and honey marinated chicken wings drizzled with a lemongrass and peanut butter sauce
  • Salads
  • Artichoke, prawns, rocket, peppadew, charred sugar snap peas, spring onion and radish salad
  • Beef salad Niçoise with boiled egg, beef strips, red onion, tomato, baby potatoes and olives topped with a peppercorn ranch dressing
  • Zucchini noodles, mushrooms, capers, cherry tomatoes, roast red peppers, chickpea and halloumi salad, drizzled with a sundried tomato vinaigrette
  • Brinjal, tomato, mozzarella, basil and avocado stack salad drizzled with balsamic and raspberry reduction
  • Caesar salad with flaked Norwegian salmon and pickled quail eggs
  • Chicken, guacamole and mango salsa filled taco shells
  • Mains
  • Persian jewelled rice: A aromatic rice with dried fruits, nuts and fragrant spices
  • Buttermilk, leeks and potato gratin sprinkled with parmesan and ricotta cheese
  • Smoky baby marrow with leeks and garlicky cannellini beans
  • Mushroom stir fry with peas, spring onion and bok choy
  • Green beans and cauliflower tossed in roast red pepper and tomato coulis, topped with toasted pumpkin seeds
  • Slow sherry and port braised beef shin finished with fresh salsa Verde
  • Middle eastern spiced roasted leg of lamb drizzled with harissa flavoured jus and topped wit hummus and mint pesto
  • Seared line fish with basil and caper cream sauce, complimented by a radish, red onion and spinach salsa
  • Herbed grilled chicken napped with a mushroom, mustard and tarragon sauce and topped with caramelized pickling onion and toasted cashew nut
  • Lightly curried paneer, baby spinach, mange tout and lentil style, baked “ Shepherd’s Pie”
  • Desserts
  • Amarula and peppermint crème Brule
  • Creamy pistachio panna cotta with red berries gelee
  • Deep fried apple and pear crescent doughnuts drizzled with salted caramel sauce
  • Baked sago pudding topped with cinnamon meringue served with vanilla bean custard
  • Seasonal fruit salad and ice cream
  • Raspberry crème patisserie filled croq-en-bouche
  • Black forest baked cheesecake smothered with kirsch cherry glaze
  • Cannoli bites topped with almond nibs and chocolate drops
Served from 12:30pm to 16:00pm