Starters
- Fennel & celeriac soup w/ sour cream, chives & croutons 45
- Pickled beetroot salad w/ mustard dressing & soft boiled egg 45
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 55
- Chicory & pear salad w/ toasted pecan nuts & gorgonzola 55
- Roast aubergine salad w/ garlic yoghurt dressing, toasted almonds & caramelized onions 55
- Chicken liver pate w/ pickles & toast 55
- Roast pork loin w/ capers & tuna anchovy dressing 55
- Trout Gravadlax on sourdough w/ pickled beetroot salad & dill mustard 65
- Crispy polenta, parma ham & rocket salad w/ balsamic glaze 65
- Seared asian beef salad w/ rice noodles, crunchy slaw & crying tiger dressing 65
- Fig, honey & goats cheese puff pastry turnovers w/ pickled walnut vinaigrette 65
- Smoked goats cheese, confit garlic, pickled peppers, grilled spring onion w/ bruschetta 65
Mains
- Roast Aubergine w/ basil, tomato ragout & goats feta 110
- Braised Chickpeas w/ smoked paprika lemon dressing, roast peppers, basil & labneh 110
- Roast marinated Chicken breast w/ basil, sweetcorn fritters, sauteed courgettes & parmesan cream 120
- Roast hake w/ asian greens, ginger soya dresssing & rice 135
- Roast kingklip w/ mash, courgettes & truffle vin blanc 140
- South Indian Yellowtail coconut curry w/ rice, sambals & papadums 140
- Chinese 5 spice sticky hoisin pork belly w/ sweet potato puree, chinese cabbage & poc choi 145
- Lamb Biryani w/ caramelized onions, almonds, raita, sambals & papadums 155
- Grilled flat iron steak w/ radish watercress salad, thick cut chips & mustard dressing 155
- Grilled ostrich w/ butternut puree, sauteed carrots & grape brandy sauce 160
- Confit Duck legs w/ dauphinoise potatoes & black berry sauce 165
- Pepper rabbit braised in red wine & cream w/ choucroute & sour cream chive mash 165