Starters
- Fennel 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
- Chicken liver pate w/ pickles & toast 70
- Roast Pork Loin w/ capers & tuna anchovy dressing 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
- Seared chilli Squid w/ aubergine puree, pesto & chorizo 85
- Asian Beef flat iron salad w/ crunchy slaw, rice noodles & sun dried tomato dressing 85
- Tuna tartare w/ burnt corn salad, guacamole & sauce grillettes 85
- Ostrich & mushroom puff pastry jalousie w/ watercress & parmesan 85
Mains
- Butternut & blue cheese Suppli w/ spinach puree, long stem broccoli & burnt sage butter 120
- Lentil coconut curry w/ chard, roasted butternut & grilled halloumi 120
- Roast tarragon chicken breast w/ sweetcorn fritters, long stem broccoli, & basil-parmesan sauce 130
- Fresh Pappardelle w/ octopus braised in red wine, peas & parsley 150
- Grilled Hanger steak steak w/ thick cut chips, watercress salad & mustard dressing 155
- Seared Yellowtail w/ sauteed potatoes, fennel puree, caoers & braised leeks 160
- Roast kingklip w/ nicola potatoes, sauteed broccoli leaves & chilli anchovy dressing 160
- Roast angelfish w/ boiled potatoes, watercress & parsley puree & oyster vermouth sauce 160
- Chinese 5 spice sticky hoisin Pork Belly w/ sweet potato puree, asian greens & mung sprouts 165
- Indonesian Rendang beef curry w/ pickled ginger carrot, rice & papadum 185
- Roast marinated Rabbit leg w/ sour cream chive mash, choucroute & black pepper cream 185
- Confit duck legs w/ turnips, beluga lentils braised w/ bacon & red wine 185
- Grilled Rabbit loin wrapped in bacon w/ rosti potatoes, peas & brandi-prune sauce 185