Starters
- Cauliflower soup w/ blue cheese & 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
- Chicory leaf salad w/ gorgonzola dressing & toasted pecan nuts 70
- Chicken liver pate w/ pickles & toast 70
- Baked Sardines on toast w/ grilled spring onion, curry sauce & a quail egg 75
- Smoked snoek hash brown w/ dune spinach, a poached egg & hollandaise sauce 80
- Tuna tartare w/ burnt corn salad & sauce grillete 80
- Seared Tuna & canellini bean salad w/ oreganum gremolata 80
- Seared chilli Squid w/ aubergine puree, basil pesto & parma ham 85
Mains
- Roast Aubergine layered w/ tomato-basil ragout & goats feta 120
- Roast Polenta w/ sauteed courgettes, artichokes & parmesan shavings 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
- Giant Octopus Tortellini w/ fennel, peas, tarragon & tomato cream 150
- Grilled flat iron steak steak w/ thick cut chips, watercress salad & chimmichuri 155
- South Indian yellowtail coconut curry w/ aubergine, sambals, rice & papadum 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/ sauteed nicola potatoes, broccoli & sauce Vierge 175
- Roast monk fish wrapped in parma ham w/ greens beans, garlic puree & red wine sauce 180
- Grilled ostrich w/ braised red cabbage, butternut puree & cumberland sauce 185
- Deboned quail stuffed w/ spinach, ricotta & walnuts w/ bacon, mushrooms & polenta 185