Starters
- Leek & potato soup w/ sour cream, chives & croutons 55
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Roast butternut & cumin salad w/ hummus, coriander & cashews 65
- Crisp sweetbreads w/ sauce grabiche, watercress & lemon 65
- Roast Pork Loin w/ capers & tuna anchovy dressing 70
- Chicken liver pate w/ pickles & toast 70
- Chicory leaf salad w/ gorgonzola dressing & toasted pecan nuts 70
- Baked Sardines on toast w/ grilled spring onion, curry sauce & a quail egg 75
- Mussels cooked in white wine & cream w/ toast 75
- Smoked snoek hash brown w/ dune spinach, a poached egg & hollandaise sauce 80
- Seared Tuna & cannellini bean salad w/ oreganum gremolata 80
- Seared chilli Squid w/ aubergine puree, rocket pesto & bacon 85
- Ostrich & mushroom jalousie w/ parmesan & rocket 85
Mains
- Roast Aubergine layered w/ tomato-basil ragout & goats feta 120
- Egyptian spiced vegetable broth w/ cous cous, baby marrows & harrisa mayo 120
- Roast tarragon chicken breast w/ potato-courgette tian & tomato parmesan sauce 130
- Vietnamese grilled chicken legs w/ chilli greens, rice & crying tiger dressing 140
- Grilled flat iron steak steak w/ thick cut chips, watercress salad & mustard dressing 155
- Seared yellowtail w/ lemon potatoes, sauteed broccoli leaves & chilli anchovy dressing 160
- Chinese red cooked pork belly w/ asian greens, mung sprouts & rice 160
- Roast Kingklip w/ rosti potatoes, cauliflower & caper vin blanc 160
- Seared Tuna w/ dill mustard potatoes, capers, fennel & green beans 175
- Roasted Rabbit leg w/ braised cabbage, sour cream chive mash & black pepper sauce 175
- Deboned quail stuffed w/ spinach, ricotta & walnuts w/ bacon, mushrooms & polenta 185
- Grilled ostrich w/ braised red cabbage, butternut puree & cumberland sauce 185
- Bouillabaisse w/ croutons & rouille 185