Soup of the Day (V)

Ask your waitron about the day’s soup selection.

Sol’s chicken livers

Sauteed in a garlic, bacon and peri peri cream. Served with toast.

Dutch-style pork and beef filling blended with bechamel, crumbed and deep fried. Served with Dijon mustard.

Traditional South African lamb liver, caul, spices and herbs.

Fresh smoked snoek with sundried tomatoes, feta and a hint of chilli. Served with melba toast.

Deep-fried strips of seasoned calamari with tartar sauce.

Cape Malay favourite served with a duo of sauces and mint salsa.

Home-cured springbok with parmesan, balsamic reduction and rocket.

Shelled prawns in tempura batter with Oriental dipping sauce and wasabi mayonnaise.

Cauliflower, almonds and blue cheese filling with spiced honey drizzle.