Starters
- Gazpacho w/ olive tapenade crostini 55
- Leek & potato soup w/ sour cream, chives & croutons 55
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 60
- 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
- Crisp Sweetbreads w/ sauce gribiche, watercress & lemon 65
- Potato & Rosemary washed rind chevretine cheese tartlet 65
- Baked Sardines w/ hard boiled egg, long stem broccoli & chilli-anchovy dressing 70
- Confit Tuna salad nicoise 75
- Crisp asparagus & parmesan rolls 75
- Local parma ham w/ melon & port jelly 75
Mains
- Butternut suppli stuffed with gorgonzola w/ spinach puree, sage buerre noisette & parmesan 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
- Chilled marinated Tuna salad w/ rice noodles, asian slaw, avo & sundried tomato dressing 140
- Fresh Pappardelle w/ rabbit braised in white wine, mushrooms peas & parmesan 145
- Seared rainbow Trout w/ roasted beetroot, pea purée, potatoes & long stem broccoli 150
- Roast Kingklip w/ nicola potatoes, green beans , artichokes and vermouth mussel sauce 155
- Chinese 5 spice-hoisin Pork Belly w/ sweet potato puree, poc chio & crackling 155
- South Indian yellowtail coconut curry w/ sambals, papadum & rice 155
- Grilled Flat Iron steak w/ chimichurri, watercress & radish salad & thick cut chips 155
- Grilled ostrich w/ wilted spinach, rosti potatoes & green peppercorn sauce 175
- Confit Duck legs w/ wilted spinach, dauphinoise potatoes & black berry sauce 175