Starters
- Leek & potato soup w/ blue cheese & croutons 45
- Fennel soup w/ blue cheese, croutons & chives 45
- Marinated beetroot & rocket sakad w/ labneh & orange cumin dressing 50
- Heirloom Tomato salad w/ basil pesto, croutons & goats cheese 55
- Roast pork loin w/ capers & tuna anchovy dressing 55
- Chicken liver pate w/ pickles & toast 55
- Baked marinated sardines w/ long stem broccoli, hard boiled eggs & chilli anchovy dressing 55
- Vietnamese Beef & noodle broth w/ chilli, mint & basil 65
- Goats cheese, confit garlic, baba ghanoush, courgette salad & bruschetta 65
- Fennel, coppa & artichoke w/ warm potato salad & olives 65
- Seared smoked chilli squid w/ potatoes, peas & bacon vinaigrette 65
Mains
- Butterrnut & blue cheese suppli w/ sprouting broccoli, spinach puree & sage butter 110
- Lentil coconut curry w/ chard, roast butternut, sweet potato & grilled haloumi 110
- Dill & yoghurt chicken curry w/ rice, sambals & papadum 110
- 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
- Grilled spider steak w/ radish and watercress salad, thick cut chips & mustard dressing 140
- Fresh tagliatelle w/ rabbit braised in white wine, mushrooms & parmesan 140
- Chinese 5 spice sticky hoisin Pork Belly w/ sweet potato puree, chinese cabbage & pok choi 145
- South Indian yellowtail coconut curry w/ rice, sambals & papadum 145
- Roast Kingklip w/ saffron mash, courgettes & sauce vin blanc 150
- Roast Pork shoulder w/ roast potatoes, braised cabbage & apple horseradish compote 155
- Grilled ostrich w/ butternut puree, braised red cabbage & preserved kumquats 160
- Roast springbok leg w/ wilted spinach, rosti potatoes & pepper sauce 175