Starters
- Carrot & cumin swoup w/ dill oil & yoghurt dressing 55
- Watermelon salad w/ feta, olives & mint 60
- Cumin roast carrot salad w/ beetroot, toasted sesame seeds & dill yoghurt dressing 65
- Crisp sweetbreads w/ sauce grabiche, watercress & lemon 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Heirloom Tomato salad w/ croutons, pesto & goats feta 70
- Roast Pork Loin w/ capers & tuna anchovy dressing 70
- Baked Sardines w/ long stem broccoli, hard boiled egg & Chilli anchovy dressing 75
- Seared chilli squid w/ aubergine puree, roast peppers, pesto & Parma ham 85
- Bruschetta w/ local cured parma ham, confit garlic, roast spring onions & goats feta 85
- Tuna tartare w/ burnt corn salad, avo & sauce grillette 85
Mains
- Spinach & ricotta Cannellonis w/ grilled asparragus, peas & parmesan 120
- Roasted butternut suppli w/ gorgonzola, spinach puree, sage & buerre noisette 120
- Roast marinated Chicken breast w/ thyme potato cake, pea puree & tarragon caper dressing 130
- Vietnamese grilled chicken legs w/ chilli greens, rice & crying tiger dressing 140
- Grilled hanger steak w/ watercress and radish salad, thick cut chips & mustard dressing 155
- Roast Carpenter fish w/ Asian greens, rice & ginger soya spring onion dressing 160
- Roast Angelfish w/ basil crushed potatoes, long stem broccoli & burnt caper butter 160
- Roast Kingklip w/ aubergine puree, grilled red onion & courgette salad & black olive tapenade 160
- Chinese 5 spice sticky hoisin pork belly w/ sweet potato puree, Asian greens & mung sprouts 165
- Confit duck w/ dauphinoise potatoes & blackberry sauce 185
- Seared yellowfin Tuna w/ green beans, sauteed potatoes & sauce vierge 185
- Slow cooked Kedu shin braised in red wine w/ garlic mash, mushroom & braised onions 185