Starters
- Cauliflower soup w/ blue cheese & croutons 55
- Leek & potato soup (hot or cold) w/ croutons, chives & sour cream 55
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 60
- Roast Aubergine salad w/ turmeric garlic yoghurt dressing caramelized onions & cashews 60
- Heirloom tomato salad w/ basil pesto, goats cheese & croutons 60
- Roast pork loin w/ capers & tuna anchovy dressing 60
- Chicory, pear & Gorgonzola salad w/ toasted pecan nuts 65
- Fior de latte, tomato & olive tapenade tarlets 70
- Vietnamese beef broth w/ glass noodles, basil, mint & sprouts 75
- Crisp Asparagus & parmesan rolls 75
- Locally cured parma styled ham w/ fresh figs, port jelly & basil 75
- Confit tuna nicoise 75
- Seared Asian tuna salad w/ noodles, avocado & sun dried tomato dressing 75
Mains
- Roast aubergine stacked w/ goats cheese, basil & tomato ragout w/ courgettes 115
- Wilted Swiss chard & brown rice in basil tahini dressing w/ cranberries, almonds & crisp onion 115
- Roast tarragon chicken breast w/ sweet corn fritters, cauliflower & basil cream 130
- Fresh pappardelle w/ ostrich braised in red wine, mushrooms, peas & parmesan 145
- Chinese 5 spice-hoisin Pork Belly w/ sweet potato puree, chinese cabbage & crackling 155
- Roasted Kingklip w/ bacon braised lentils, wilted spinach & red wine sauce 155
- Roast Hake w/ asian greens, rice & ginger-spring onion soya dressing 155
- Thai green yellowtail curry w/ aubergines, courgettes & rice 155
- Grilled Hanger steak w/ watercress & radish salad, mustard dressing & thick cut chips 155
- Confit duck legs w/ dauphinoise potatoes & blackberry sauce 165
- Seared Tuna w/ pink fir potatoes, long stem broccoli & green peppercorn sauce 175
- Slow roast lamb shoulder stuffed w/ walnuts, apricots & ricotta w/ harissa roast veg cous cous 175