The Story
The Swiss Hotel School was established in 1995 as a private higher education
institution, devoted to developing young hospitality professionals. Food
preparation and service form key elements of the three year diploma. During
the third year, students must complete the restaurant challenge, a learning
project that requires them to operate an “in house” restaurant for four
weeks. To successfully complete this module, students need to demonstrate
skills in creativity, planning, purchasing, financial control, and operational
delivery.
For the eighth year running the graduating class presents a themed
restaurant for your enjoyment. We welcome you to
The Lazy Goat
This concept was developed with the idea of bringing our guests the relaxed
lifestyles and vibrant cultures associated with the Mediterranean. Our
restaurant offers signature dishes from Spain, France, Italy, Morocco, Greece
and Turkey. We hope to give our guests an authentic and memorable
experience. We bring you fresh, healthy cuisine in a relaxed and hospitable
environment.
Street Smart
For the first time in the projects history, the class has decided to align with
Street Smart, a charity that raises funds for street and vulnerable children
across South Africa. Street Smart has been in operation since June 2005 and
funds education, skills training and family reunification. A voluntary R5
donation can be added to your bill in support of this charity.
Dinner Menu
Starters
Horiatiki sa’ lata - Greece
R35
Traditional Greek salad of tomato, cucumber, olives, onion rings
and feta with a Greek dressing
Souk Salad – Morocco
R35
Moroccan spiced butternut, chickpea and almond salad
Panier de figue et brie - Southern France
R42
Warm Mediterranean fig and brie phyllo baskets drizzled
with honey
Gambas – Spain
R50
Lime and oregano scented prawn skewers served with a chili aioli
Meze Table
A word with its roots in antiquity, the word and usage came to Greece from
Turkey. A meze is not a meal course like an appetizer (although meze dishes
can be served as appetizers), but rather a
dish, hot or cold, spicy or savoury, often
salty, that is served, alone or with other
mezethes, as a separate eating
experience.
The purpose of the meze is two-fold: to
complement and enhance the taste of
the drink (wines, ouzo, raki, etc.), and to
provide the backdrop for a social
gathering.
Our take on Meze - lots of fresh flavours
and “why not a carafe of house wine”?
Choose for yourself or for the table.
All, platters served with Pita bread
·Choose three dishes for R40
·Choose seven dishes for R80
Please ask the waiter for daily variations,
tick the boxes and we will do the rest.
Mains
Ravioli con fungi – Italy
R55
Wild mushroom ravioli with wilted spinach and roasted
pine nuts and sage butter
Pescado del dia - Spain
R82
Grilled line fish with an orange and fennel salsa
Risotto frutti di mare –Italy
R65
Risotto with calamari, prawns, mussels and pea
infused with saffron
Souvlaki – Greece
R60
Chicken skewers served with tomato, cucumber, tzatziki
and flatbread, onions
Braciola di maiale Mediterraneo – Italy
R75
Pan roasted double cut pork loin stuffed with spinach,
feta and olives served with sundried tomatoes and
caper butter
Tajine au chevre - Morocco
R70
Slow cooked shoulder of goat with fragrant flavours of cumin,
paprika, cinnamon, thyme, preserved lemon and apricots
Kleftiko – Greece
R110
Slowly braised lamb shank with tomato, thyme, oregano,
red wine and garlic
Bistecca con salmoriglio – Southern Italy
R99
Flame grilled prime cut of sirloin basted in olive oil rosemary and garlic
Crushed New Potato, Potato Wedges, Couscous, Pillau Rice, Vegetables of the
Day, Banting Alternative: Cauliflower rice and Banting flatbread
Special Kid’s Portion and Banting Alternatives available
Please ask your waiter
Desserts
Baklava tseiskeik – Greece
R45
Baklava cheesecake served with vanilla bean gelato
Baya crèma – Spain
R40
Berry terrine served with fresh berries and a white chocolate mousse
Crema catalana rosa – Spain
R30
Turkish delight crème brulee
Churro cioccolata calda – Spain
R40
Crispy Spanish doughnuts served warm with Italian hot chocolate
Pera in camicia – Italy
R35
Red wine and honey poached pear and gorgonzola cream tart
Sunday Lunch
Join us for our special Sunday lunch at R140 per person
Meze Platters served with
homemade pita
A choice of main courses including roast lamb, poultry, fish and our
signature “Tagine au chevre”- goat tagine
A mini dessert buffet
Daily Lunch
Ask your waiter for a copy of the lunch menu
Beverage Menu
Soft Drinks
Coke, Coke Zero, Fanta Orange, Sprite,
Sprite Zero, Iron Brew, Ice Tea Peach (340ml)
Lemonade, Tonic Water, Dry Lemon, Soda Water (200ml)
Valpre Mineral Water Still or Sparkling (500ml)
Appletizer, Grapetizer
Orange, Cranberry, Fruit Juice
R13
R12
R13
R17
R10
Beers and Ciders
Castle Light, Heineken, Amstel Lager, Peroni (330ml)
Savanna Dry
Brutal Fruit Mango
Hunters Gold
R20
R25
R20
R20
Spirits and Liquors
Monis pale dry sherry
Gordons Dry Gin
Smirnoff Vodka
Dalla Cia Grappa pinot noir/ chardonnay
Klipdrift Premium Brandy
Jose Cuervro gold tequila
Captain Morgan
Jack Daniels Whiskey
Southern comfort
J&B whisky
Amarula
Cointreau
Oude mester peppermint liquor
R14
R14
R10
R14
R15
R16
R14
R20
R10
R14
R10
R25
R10
Hot Beverages
Espresso
Double Espresso
Long black Coffee
Five Roses Tea
Rooibos Tea
R10
R16
R10
R10
R10
Wine List
House Wine
Why not enjoy a carafe of our specially selected house wine with your meal.
Crisp dry white (250ml carafe)
R20
Fruity red (250ml carafe)
R25
Sparkling Wine
Krone Borealis
R180
Krone Borealis – legends records that Bacchus, God of the wine in Greek mythology,
fell in love with Ariadne, daughter of the king of Crete. In order to uplift her spirits
and to prove his love to her, he threw his golden crown, a circlet of gems, into the
„heavens‟ where it remained to shine forever as the dainty constellation of stars
called CORONA BOREALIS. Corona means crown, as does krone – hence… KRONE
BOREALIS… a little poetic license used to describe this Méthode Cap Classique
Sparkling Wine being full of stars‟, made from grapes harvested at night under the
stars.
White Wine
Two Oceans Pinot Grigio
R80
Brilliantly clear with flecks of green it‟s very appetising to look at and even more so
to drink. Subtly perfumed with floral notes and fragrances of dried apricot and
peach and a hint of litchi, its crisp, zesty and easy drinking.
Perdeberg Winery Chenin Blanc
R70
A tropical nose with guava, fruit salad and kiwifruit. The palate is fresh and crisp.
Vrede en Lust White Mischief
R95
The name comes from the winemakers literally playing around with the white wines
from Elgin and coming up with this unique blend! The components of the blend may
differ slightly from vintage to vintage, as some cultivars will show better than others
in different years. The same mischievous style will however be maintained...
Vrede en Lust Marguerite Chardonnay
R155
Named after Vrede en Lust‟s first owner‟s eldest daughter.
Vrede en Lust Casey Ridge Sauvignon Blanc
R95
The goal with the Vrede en Lust Sauvignon Blanc is for a wine with elegance, balance
and richness. The grapes were harvested at different sugar levels late in February up
until mid-March. The juice was fermented separately and blended post
fermentation.
Rosé Wine
Vrede en lust Jess
R90
The sophisticated Jess dry Rosé has been produced since 2007 and has become a
firm favourite! It is a wine with a delicious bouquet that over – delivers on quality.
The wine is characterised by its crisp style and fruity palate. Jess is light bodied and
lovely to enjoy with a meal or by itself. The wine was named after the owner‟s
daughter, Jessica Lee – on her 16th Birthday. The Jess displays fresh strawberry,
raspberry and watermelon fruit, floral notes and a smooth finish.
Red Wine
Zonnebloem Cabernet Sauvignon
R100
Colour intense red. Bouquet Aromas of blackcurrants, dark berries, raspberries and
oak spice. Palate a full-bodied, smoky Cabernet Sauvignon with ripe plum and
raspberry fruit flavours and hints of cloves and oak spice. Excellent integration of
fruit and juicy tannins, with a lingering finish.
Howard Booysen Pegasus Cinsaut
R90
The grape Cinsaut, sometimes referred as Hermitage, is the backbone behind the all
South African grape, Pinotage, and not often bottled as a single variety.
Backsberg Merlot
R110
Pungent aromas of raspberry and red plums are tempered by the deft use of French
oak maturation. The palate is redolent with succulent, sweet fruit flavours and
finely coated in ripe mouth filling tannins. Smokey and savoury oak characters
provide a subtle background to this complex and well balanced Merlot.
Vrede en Lust Cotes de Savoye
R120
Elegant in style, this wine shows aromas of violets, concentrated red fruit,
with a soft and juicy palate and well-rounded tannins.
Vrede en Lust Syrah
R150
The grapes are picked by hand and the selected blocks fermented separately and
only at maturation are they blended. Personal note: Syrah is the French word for
Shiraz. The Syrah grapes from Simonsberg – Paarl showcases violets and plums,
while the Elgin grapes brings in a darker character with spicy notes and black
pepper. Smooth tannins on the palate confirm the promise of this elegant wine.
Velvet textured layers showcase this wine through to a juicy mouth feel.
Thank you for your support.
We hope you enjoyed your time with us.
Looking forward to welcoming you again.
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