Known in the valley as Porcupine Grill, the restaurant was completed in May 2003. With fireplaces inside and out, guests may enjoy dining year round with a stunning view of the mountain. Satellite television and comfortable seating make the bar a perfect gathering spot. Murray, a trained chef, heads up the kitchen and lets the ingredients dictate the menu: simple, fresh food with influences from all over the world.

First Course Options

Roasted beetroot salad on a bed of mache with haricots verts, roasted walmuts, braised leeks and fresh chevre
Warm poached egg salad with mixed baby lettuces, bacon lardons, croutons and gorgonzola

Garden salad with pear, roasted walnuts, and blue cheese

Baby spinach salad nicoise with tuna, olives, red onion, and
hard boiled egg.

Second Course Options

Roasted free range chicken with sage, served with fingerling potatoes and braised leeks

Grilled Karoo lamb chops with roasted baby potatoes and green peas with mint

Cape salmon poached with herbs in parchment, and served with baby vegetable cous cous.

Desserts

Mixed berry pavlova with almond meringue

Fresh strawberries in balsamic vinegar reduction

Home-made ice cream with mulberries

Apple tartlets on puff pastry with apricot glaze and home-made ice cream

Crepes with lime sugar and carmelized gooseberries