Starters
- Fennel soup w/ blue cheese & croutons 50
- Potato & rosemary washed rind cheese tartlette 55
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 55
- Chicory, pear & gorgonzola salad w/ toasted pecan nuts 60
- Roast pork loin w/ capers & tuna anchovy dressing 60
- Watermelon & feta salad w/ mint & black pepper 60
- Local artisinal coppa w/ cauliflower fritto & caper parsley dressing 60
- Parsley & ham Terrine w/ apple & celeriac remoulade and toast 65
- Rainbow Trout gravad lax w/ dill mustard potato salad, red onion pickle & creme fraiche 70
- Crispy asparagus & Parmesan rolls 70
- Asian Beef broth w/ rice noodles, sprouts & chilli (with or without egg) 70
- Baked Sardines w/ hard boiled egg, long stem broccoli & chilli-anchovy dressing 70
- Tuna tartare w/ burnt corn salad, avo &sauce grillette 75
Mains
- Roast aubergines w/ tomato & basil ragout, feta & balsamic glaze 115
- Wilted chard w/ brown rice, basil tahini dressing, raisins & crisp onion rings 115
- Roast marinated chicken breast w/ celeriac puree, braised fennel, roast potatoes & bacon 130
- Seared Trout w/ roast beetroot, long stem broccoli, pea puree & horseradish cream 150
- South Indian Yellowtail coconut curry w/ rice, sambals & papadum 150
- Roast Kingklip w/ Asian greens, rice & ginger soya dressing 155
- Grilled Hanger steak w/ watercress radish salad, thick cut chips & mustard dressing 155
- Slow cooked Pork belly w/ onion purée, potatoes, cracking & black pepper Apple compote 155
- Indonesian Rendang curry w/ carrot & ginger pickle, aubergine atchar & rice 160
- Roast Pork fillet w/ aubergine puree, roast pepper pesto, basil & almonds 170
- Red wine braised pepper Rabbit w/ cabbage & sour cream-chives mash 170
- Seared Tuna w/ fennel puree, fennel seed potato bake & sauce vierge 170
- Roast Springbok loin w/ wilted spinach, dauphinoise potatoes and sauce grand veneur 175