Starters
- Fenel soup w/ blue cheese & croutons 45
- Cauliflower soup w/ blue cheese & croutons 45
- Potato & rosemary washed rind chevretine cheese tartlet 50
- Ginger roast sweet potato salad w/ coriander & atcha mayonnaise 50
- Chicory, pear & gorgonzola salad w/ toasted pecan nuts 55
- Roast pork loin w/ capers & tuna anchovy dressing 55
- Local artisinal coppa w/ cauliflower fritto & caper parsley dressing 55
- Baked sardines w/ olive & parsley crust, grilled red onion salad & chimichuri dressing 55
- Crispy Sweetbreads w/ lemon, watercress & sauce gribiche 60
- Seared chilli Squid w/ warm potato, fennel & caponata salad 65
- Asian Beef & noodle broth w/ sprouts, chilli & with or without soft boiled egg 65
- Seared teriyaki flat iron beef salad w/ rice noodles, carrots & pickled ginger 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
- Butternut & gorgonzola suppli w/ spinach puree, peas, parmesan & burnt sage butter 110
- 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 145
- South Indian yellowtail coconut curry w/ rice, sambals & papadum 145
- Seared Trout w/ braised leeks, parsley potatoes & lemon butter 145
- Roast Kingklip w/ sauteed courgettes, black olive mash & sauce vierge 145
- Chinese 5 spice sticky hoisin Pork Belly w/ sweet potato puree, pok choi & crackling 150
- Roast Pork shoulder w/ braised red cabbage, roast potatoes & cumberland sauce 155
- Rendang beef & coconut curry w/ rice, aubergine atchar & carrot ginger pickle 160
- Grilled ostrich w/ braised beluga lentils, carrots & red wine sauce 160
- Confit Duck legs w/ wilted spinach, dauphinoise potatoes & blackberry sauce 165