Starters
- Leek & potato soup w/ sour cream, chives & croutons 55
- Chilled gazpacho w/ black olive tapenade crostini 55
- Braised leek, walnuts & orange beetroot salad w/ goats cheese & rocket 55
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 55
- Roast Aubergine salad w/ turmeric garlic yoghurt dressing caramelized onions & cashews 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
- Crispy Sweetbreads w/ sauce gribiche, watercress & lemon 65
- Roast Sardines w/ long stem broccoli, hard boiled egg & chilli anchovy dressing 70
- Crisp Asparagus & parmesan rolls 75
- Fresh West Coast mussels cooked in white wine & cream w/ toast 75
- Seared smoked chilli Squid w/ peas, potatoes & tomato bacon vinaigrette 75
Mains
- Roasted red pepper, spinach & goats cannelloni w/ oreeganum & 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
- Roast Hake w/ asian greens, rice & ginger soya dressing 155
- Chinese 5 spice-hoisin Pork Belly w/ sweet potato puree, cabbage & crackling 155
- Thai green yellowtail curry w/ aubergines, courgettes & 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
- Seared Tuna w/ wilted chard, bacon braised lentils, cauliflower & red wine sauce 175
- Grilled ostrich w/ butternut puree, brased red cabbage & brandy grape sauce 175