Starters
- Gazpacho w/ olive tapenade crostini 50
- Fennel soup w/ blue cheese & croutons 50
- Pickled beetroot salad w/ a 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
- Potato & rosemary washed rind cheese tartlet 60
- Crisp Sweetbreads w/ sauce gribiche, watercress & lemon 65
- Baked Sardines w/ hard boiled egg, long stem broccoli & chilli-anchovy dressing 70
- Local Parma ham w/ melon, basil & port jelly 70
- Confit Tuna salad nicoise 75
- Crisp asparagus & parmesan rolls 75
Mains
- Roast Polenta w/ wilted spinach, courgettes sauteed mushrooms & parmesan shavings 115
- Lentil coconut curry w/ roast butternut, sweet potato, chard & grilled halloumi 115
- Roast marinated chicken breast w/ red peppers, basil, olives & smoked paprika butter 130
- Grilled Vietnamese chicken legs w/ chilli Asian greens, mint, peanuts & rice 130
- Fresh Pappardelle w/ venison braised in red wine, mushrooms, peas & parmesan 145
- Warm seared rainbow Trout w/ chilled lentil & cauliflower salad, rocket & sauce vierge 155
- Roast Kingklip w/ marinated tomatoes, aubergines, sauteed courgettes & olive tapenade 155
- South Indian yellowtail coconut curry w/ sambas, papadum & rice 155
- Grilled Flank steak w/ chimichurri, watercress & radish salad & thick cut chips 155
- Roast Pork shoulder w/ braised cabbage, roast potatoes & Cumberland sauce 160
- Seared yellowfin tuna w/ nicola potatoes, green beans, capers, lemon & parsley 175
- Grilled ostrich w/ wilted spinach, rosti potatoes & green peppercorn sauce 175