With 17 years of professional experience, Chef Jacques Sauls has honed his skills alongside culinary giants like Christina Martin, George Jardine, and more.

Smoked Salmon mousse with pickled baby onions, garlic crostini and mixed baby leaves

Biltong cigars with grilled pear, curry mayonnaise and cucumber ribbons

Cajun grilled yellowtail with smoked cauliflower cream, potato crisps and lemon hollandaise

Fillet of beef with vanilla carrots, pressed potatoes and red wine sauce

"Granny's Kiss" steamed summer fruit pudding with prickly pear confit and caramel ice cream

Chilled lemon cheesecake with fresh berry salad and strawberry compote

Biltong cigars with grilled pear, curry mayonnaise and cucumber ribbons

Shrimp cocktail topped with crispy bacon, herb salad and cheese crisp

Cajun grilled yellowtail with smoked cauliflower cream, potato crisps and lemon hollandaise

Fillet of beef with vanilla carrots, pressed potatoes and red wine sauce

"Granny's Kiss" steamed summer fruit pudding with prickly pear confit and caramel ice cream

Chilled lemon cheesecake with fresh berry salad and strawberry compote

Grilled octopus salad with lemon dressing, caper berries, olive caviar and goat cheese

Herb-rolled lamb saddle with grilled polenta, orange baby beets and dark chocolate rosemary reduction

Chocolate Delicé with hazelnut ice cream, marinated berries and toffee sauce

Bread course: Sourdough selection served with butters, pâté and cheese

Cured ostrich with smoked beetroot gel, wasabi cream and rice crisp

Venison fillet with cauliflower cream, scalloped potatoes, baby marrow ribbons and plum-port reduction

Chocolate Delicé with hazelnut ice cream, marinated berries and toffee sauce