Starters
- Fennel soup w/ blue cheese & croutons 45
- Warm roast butternut salad w/ coriander, hummus & toasted cashews 50
- Smoked Snoek pate w/ pickles & toast 50
- Chicory, pear & gorgonzola salad w/ toasted pecan nuts 55
- Roast pork loin w/ capers & tuna anchovy dressing 55
- Baked sardines w/ olive & parsley crust, grilled red onion salad & chimichuri dressing 55
- Potato & chevretine washed rind cheese tartlet w/ rosemary 55
- Crispy Sweetbreads w/ lemon, watercress & sauce gribiche 60
- Seared chilli Squid w/ cannellini bean salad & chorizo 65
- Asian Beef & noodle broth w/ sprouts, chilli & with or without soft boiled egg 65
- Local artisinal coppa w/ cauliflower fritto & caper parsley dressing 65
- Trout gravad lax w/ dill mustard potato salad, red onion pickle & creme fraiche 65
Mains
- Roast polenta w/ wilted chard, sauteed mushrooms & parmesan shavings 110
- Braised chickpeas w/ lemon smoked paprika dressing ,spinach, roast peppers & halloumi 110
- Roast chicken leg ballotine w/ basil & feta stuffing, butternut dauphinoise & long stem broccoli 120
- Roast marinated chicken breast w/ new potatoes, smoked paprika, basil & olives 125
- Grilled hanger 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/ sauteed courgettes, black olive mash & sauce vierge 145
- Roast Pork shoulder w/ braised red cabbage, roast potatoes & cumberland sauce 155
- Grilled ostrich w/ braised beluga lentils, confit garlic & red wine sauce 160
- Confit Duck legs w/ wilted spinach, dauphinoise potatoes & blackberry sauce 165