Starters
- Fennel soup w/ blue cheese & croutons 55
- Cumin roast carrot salad w/ beetroot, toasted sesame seeds & dill yoghurt dressing 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Crisp sweetbreads w/ sauce gribiche & watercress & lemon 65
- Heirloom tomato salad w/ pesto, croutons & goats feta 70
- Chicken liver pate w/ pickles & toast 70
- Roast Pork loin w/ capers, anchovies & tuna dressing 70
- Green bean & artichoke salad w/ toasted hazelnuts & goats feta 75
- Grilled ox tongue w/ pickled beetroot, horse radish, potatoes & salsa verde 75
- Roast pork shoulder Jalousie w/ balsamic cream 75
- Fresh figs w/ locally cured parma ham, basil & port jelly 85
- Bruschetta w/ locally cured ham, grilled spring onions, confit garlic & goats cheese 85
- Crisp asparagus & parmesan rolls 85
Mains
- Lentil coconut curry w/ roast butternut, sweet potato, wilted chard & grilled halloumi 120
- Roast aubergine layered w/ basil tomato ragout, spinach & goats feta w/ balsamic caramel 120
- Roast marinated Chicken breast w/ pumpkins dauphinois, broccoli & coronation curry sauce 130
- Grilled Vietnamese chicken legs w/ chili Asian greens, rice & crying tiger dressing 140
- Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 155
- South Indian Yellowtail coconut curry w/ sambals, rice & papadum 160
- Roast Carpenter fish w/ Asian greens, rice & ginger-soy-spring onion dressing 170
- Roast Kingklip w/ sautéed Nicola potatoes, long stem broccoli & vin Blanc sauce 170
- Roast pork shoulder w/ braised red cabbage, roasted potatoes, apple compote & cumberland sauce 175
- Kolhapuri Lamb curry w/ rice, sambals & yoghurt flat bread 185
- Braised Springbok cooked in red wine w/ celeriac mash, braised baby onions, carrots & crispy bacon 185
- Confit Duck legs w/ dauphinoise potatoes & blackberry sauce 185