Starters
- Fennel soup w/ croutons & blue cheese 55
- 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
- Chicken liver pate w/ pickles & toast 70
- Heirloom tomato salad w/ pesto, croutons & goat's feta 70
- Chicory leaf salad w/ Gorgonzola dressing & toasted pecan nuts 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 puree, a poached egg & hollandaise sauce 80
- Seared Asian Swordfish w/ crunchy salad, rice noodles & sun dried tomato dressing 85
Mains
- Butternut & blue cheese Suppli w/ spinach puree, broccoli & burnt sage butter 120
- Lentil coconut curry w/ chard, roasted butternut, sweet potato & grilled halloumi 120
- Roast marinated Chicken breast w/ sweet corn fritters, long stem broccoli & basil-parmesan cream 130
- Vietnamese grilled Chicken legs w/ chilli greens, rice & crying tiger dressing 140
- Grilled Hanger steak w/ thick cut chips, watercress-radish salad & mustard dressing 155
- Roast Angelfish w/ watercress puree, long stem broccoli , boiled nicola potatoes & vin blanc 160
- Seared yellowtail w/ sauteed potatoes, fennel puree & caper braised leeks 160
- Roast kingklip w/ Asian greens, rice & ginger soya spring onion dressing 160
- Chinese 5 spice sticky hoisin Pork Belly w/ sweet potato puree, asian greens & mung sprouts 165
- Roast Pork Shoulder w/ roast potatoes, braised red cabbage, apple compote & cumberland sauce 170
- Seared swordfish w/ broccoli, basil pesto mash & olive sauce vierge 175
- Moroccan Beef flank stuffed w/ walnuts, spinach & apricots. Harissa cous cous & yoghurt dressing. 175
- Lamb loin w/ leek & potato tian, green beans & roast garlic sauce 185