Starters
- Grilled lamb kidneys wrapped in bacon & sage w/ cab sauv vinegar 60
- 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
- Chicken liver pate w/ pickles & toast 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/ locally cured coppa, confit garlic, roast spring onions & goats feta 85
- Seared Asian tuna noodle salad w/ avocado & sun dried tomato dressing 85
- Sweet melon w/ locally cured parma ham & basil & port jelly 85
- Vietnamese beef broth w/ rice noodles, basil & mint 85
Mains
- Spinach & ricotta Cannellonis w/ grilled asparragus, peas & parmesan 120
- Roasted polenta w/ wilted chard, sauteed mushrooms, parmesan & herb dressing 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
- Fresh pappardelle w/ rabbit braised in white wine, peas & parmesan 145
- 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, 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
- Roast pork shoulder w/ braised red cabbage, roast potatoes, apple compote & Cumberland sauce 175
- Seared yellowfin Tuna w/ broccoli, sauteed potatoes & sauce vierge 185
- Slow cooked Kudu shin braised in red wine w/ garlic mash, mushroom & braised onions 185