Wine and Food

Marinated kangaroo fillet
Do not be afraid of kangaroo. It is a wonderful meat, with all the beneficial properties of red meat yet very low in cholesterol or fat. It is tough only when overcooked. The chef at the “Kuko baras” (Cook’s Bar) restaurant recommends kangaroo fillet marinated in brandy.

Filet Mignon with broiled vegetables and ginger sauce
The Steak House Helios focuses primarily on tender and juicy grilled steaks, marinated in extra virgin olive oil, freshly cracked black pepper and a blend of herbs.
Honorata Lyndo, Chef at the Steak House Helios, recommends Filet Mignon with broiled vegetables and ginger sauce.

Grilled salmon fillets with a delicately spiced citrus reduction
Served with Zonnebloem Chardonnay
Tasting notes: Zonnebloem Chardonnay is an accessible wine of bright, yellow colour with tinges of green. The bouquet of citrus, vanilla and marmalade is complemented by a palate of fresh fruit and undertones of wood spices.

Spiced chocolate mousse with caramelised pears
Recommended to be served with Vin de Constance