Starters
- Fennel & blue cheese soup w/ 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
- 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/ spinach, a poached egg & hollandaise sauce 80
- Asian tuna w/ crunchy salad, rice noodles & sun dried tomato dressing 80
- Seared chilli Squid w/ aubergine puree, pesto & parma ham 85
- Mushroom & braised rabbit jalousie w/ rocket & parmesan 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/ braised celeriac & fennel, baby spinach & crisp bacon 130
- Vietnamese grilled chicken legs w/ chilli greens, rice & crying tiger dressing 140
- Seared angelfish w/ dauphinoise potatoes, long stem broccoli & pea bacon vinaigrette 155
- Grilled Spider steak steak w/ thick cut chips, watercress salad & mustard dressing 155
- South Indian Yellowtail curry w/ sambals, rice & papadum 160
- Confit duck w/ bacon braised beluga lentils, turnips & red wine sauce 175
- Roast pork loin w/ Jerusalem artichoke puree & rosti potatoes 175
- Roast Monkfish wrapped in bacon w/ green beans, garlic puree & red wine sauce 180
- Seared tuna w/ long stem broccoli, sauteed potatoes & sauce vierge 185
- Grilled ostrich w/ braised red cabbage, butternut puree & cumberland sauce 185