Starters
- Leek & potato soup (hot or cold) w/ sour cream, chives & croutons 55
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 55
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 60
- Roast Aubergine salad w/ turmeric garlic yoghurt dressing caramelized onions & almonds 60
- Roast pork loin w/ capers & tuna anchovy dressing 60
- Local artisinal coppa w/ cauliflower fritto & caper parsley dressing 60
- Chicory, pear & gorgonzola salad w/ toasted pecan nuts 65
- Crisp Sweetbreads w/ sauce gribiche, watercress & lemon 65
- Potato & Rosemary washed rind chevretine cheese tartlet 65
- Roasted Sardines w/ long stem broccoli, hard bolied egg & chilli anchovy dressing 70
- Rainbow Trout gravadlax w/ rye toast, pickled beetroot & dill mustard dressing 75
- Confit Tuna salad nicoise 75
- Local parma ham w/ melon, basil & port jelly 75
- West coast Mussels cooked in white wine & cream w/ toast 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
- Seared rainbow Trout w/ roasted beetroot, pea purée, potatoes, long stem broccoli & horseradish cream 150
- Roast Silverfish w/ asian greens, rice & ginger soya dressing 155
- Roast Kingklip w/ fingerling potatoes, green beans , artichokes and sauce vin blanc 155
- Chinese 5 spice-hoisin Pork Belly w/ sweet potato puree, bok choi & 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
- Seared yellowfin Tuna w/ potato cake, fennel three ways & long stem broccoli 175
- Grilled ostrich w/ wilted spinach, rosti potatoes & green peppercorn sauce 175
- Confit Duck legs w/ wilted spinach, dauphinoise potatos & blackberry sauce 175
- Roast lamb leg w/ rosemary potatoes, green beans & garlic sauce 175