Starters
- Carrot & cumin soup w/ dill chilli oil & yoghurt dressing 55
- Grilled Lamb kidneys wrapped in bacon & sage w/ cab sauv vinegar 60
- 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
- Oyster mushrooms sauteed w/ parsley parmesan & sherry cream on toast 75
- Baked Sardines w/ long stem broccoli, hard boiled egg & Chilli anchovy dressing 75
- Crisp Asparagus & parmesan rolls 80
- Bruschetta w/ locally cured Parma ham, broad bean puree, ricotta & grilled courgette salad 85
Mains
- Butternut & blue cheese Suppli w/ spinach puree, broccoli & burnt sage butter 120
- Wilted Chard & wild rice w/ tahini basil dressing, crisp onion rings, almonds & cranberries 120
- Roast marinated Chicken breast w/ sweet corn fritters, long stem broccoli & basil-parmesan cream 130
- Fresh Pappardelle w/ rabbit braised in tomato & oreganum, broad beans & parmesan 145
- Grilled Hanger steak w/ watercress & radish salad. Thick cut chips & mustard dressing 155
- Roast Angelfish w/ watercress puree, long stem broccoli , boiled nicola potatoes & vin blanc 160
- Roast kingklip w/ Asian greens, rice & ginger soya spring onion dressing 160
- Seared Yellowtail w/ sauteed potatoes, fennel puree & caper braised leeks 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, sauteed potatoes & green peppercorn sauce 175
- Roast rabbit leg w/ sour cream chive mash, choucroute & black pepper sauce 175
- Seared Tuna w/ broccoli leaves, basil pesto mash & olive sauce vierge 185