Starters
- Leek & potato soup w/ sour cream, chives & croutons 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
- Chicken liver pate w/ pickles & toast 70
- Heirloom tomato salad w/ pesto, croutons & goats feta 70
- Roast pork loin w/ capers & tuna anchovy dressing 70
- Seared chilli squid w/ aubergine puree, roast peppers, pesto & Parma ham 85
- Seared tuna noodle salad w/ avocado & sun dried tomato dressing 85
- Bruschetta w/ locally cured coppa, confit garlic, roast spring onions & goats feta 85
- Sweet melon w/ locally cured Parma ham, basil & port jelly 85
- Crisp asparagus & parmesan rolls 85
Mains
- Roasted butternut & gorgonzola suppli on spinach puree w/ burnt sage butter& parmesan 120
- Spiced warm Moroccan chickpea salad w/ roast peppers, courgettes & Labneh cheese 120
- Roast marinated Chicken breast w/ thyme potato cake, pea puree & tarragon caper dressing 130
- Dill & yoghurt Chicken curry w/ sambals, rice and papadums 130
- Fresh Pappardelle w/ rabbit braised in white wine, peas & parmesan 145
- Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 155
- Roast yellowtail w/ fennel puree, braised capers, leeks & nicola potatoes 160
- Chinese 5 spice sticky hoisin pork belly w/ sweet potato puree, Asian greens & mung sprouts 165
- Roast Kingklip w/ Japanese pickled aubergines, sesame, sprouts & oyster mushrooms 170
- Moroccan rolled Beef flank w/ spinach, walnuts & ricotta. Cous cous & harissa. 175
- Seared yellowfin Tuna w/ sauteed nicola potatoes, broccoli & green peppercorn sauce 185
- Confit duck legs w/ wilted spinach, dauphinoise potatoes & blackberry sauce 185