Starters
- Chilled Gazpacho w/ olive tapenade crostini 55
- Leek & potato soup w/ sour cream, chives & croutons 55
- Braised leek, walnuts & orange beetroot salad w/ goats cheese & rocket 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 & cashews 60
- Local artisinal coppa w/ cauliflower fritto & caper parsley dressing 60
- Chicory, pear & Gorgonzola salad w/ toasted pecan nuts 65
- Crispy Sweetbreads w/ sauce gribiche, watercress & lemon 65
- Potato & rosemary washed rind chevretine cheese tartlet 65
- Local parma ham w/ fresh figs, basil & port jelly 75
- Crisp Asparagus & parmesan rolls 75
Mains
- Roasted red pepper, spinach & goats cannelloni w/ origanum & caper burnt butter 115
- Japenese chilli pickled aubergine w/ asian rice noodles, shitake mushrooms, tofu & peanuts 115
- Roast tarragon chicken breast w/ braised fennel & bacon, roast new potatoes & celeriac purée 130
- Dill & yoghurt chicken curry w/ rice, sambals & papadum 130
- Fresh pappardelle w/ rabbit braised in white wine, broccoli, peas & parmesan 145
- Roast Hake w/ asisn greens, rice & ginger soya dressing 155
- Chinese 5 spice-hoisin Pork Belly w/ sweet potato puree, cabbage & crackling 155
- South Indian yellowtail coconut curry w/ sambals, papadum & rice 155
- Grilled flank steak w/ chimichurri, watercress & radish salad & thick cut chips 155
- Roast kingklip w/ pink fir potatoes, artichokes, green beans & sauce vin blanc 155
- Confit duck legs w/ wilted spinach, dauphinoise potatoes & black berry sauce 165
- Moroccan rolled beef flank stuffed w/ walnuts, ricotta & spinach w/ harrisa cous cous & yoghurt dressing 165
- Grilled ostrich w/ beans, rosti potatoes & green peppercorn sauce 175