Starters
- Fennel soup w/ blue cheese, chives & croutons 45
- Pickled beetroot salad w/ mustard dressing & soft boiled egg 45
- Heirloom Tomato salad w/ basil pesto, croutons & goats cheese 55
- Chicory & pear salad w/ toasted pecan nuts & gorgonzola 55
- Chicken liver pate w/ pickles & toast 55
- Roast pork loin w/ capers & tuna anchovy dressing 55
- Crispy ham hock crubeens w/ wholegrain mustard mayo 55
- Sweetbreads w/ sauce gribiche, watercress & lemon 60
- Crispy polenta, parma ham & rocket salad w/ balsamic glaze 65
- Goats cheese, confit garlic, pickled peppers, grilled spring onion w/ bruschetta 65
- Moroccan green bean & seared tuna salad w/ preserved lemon, olives & harrisa 65
- Trout gravad lax on sourdough w/ dill mustard & pickled beetroot salad 65
- Grilled flat iron beef salad w/ crunchy slaw, rice noodles & sundried tomato dressing 65
Mains
- Roast Aubergine w/ basil, tomato ragout & goats cheese 110
- Wild pine ring mushroom pasta roll w/ spinach, braised leeks & parmesan 115
- Vietnamese grilled lemongrass chicken legs w/ chilli asian greens, mint, peanuts & rice 120
- Roast marinated Chicken breast w/ celeriac puree, braised fennel, roast baby potatoes & crisp bacon 125
- Roast hake w/ asian greens, ginger soya dresssing & rice 135
- Roast kingklip w/ bacon, beluga lentils, braised leeks & herb dressing 145
- Chinese 5 spice sticky hoisin Pork Belly w/ sweet potato puree, chinese cabbage & pok choi 145
- Seared trout w/ roasted beetroot, long stem broccoli, peas & horseradish cream 145
- Grilled ostrich w/ butternut puree, sauteed carrots & grape brandy sauce 160
- Roast pork fillet w/ rosti potatoes, creamed onions, peas & prune brandy sauce 165
- Confit Duck legs w/ dauphinoise potatoes & blackberry sauce 165
- Matured ribeye steak for two w/ fries, sauteed veg & bearnaise 340