Starters
- Cauliflower 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
- Chicken liver pate w/ pickles & toast 70
- Heirloom tomato salad w/ pesto, croutons & goats feta 70
- Chicory & pear salad w/ pecan nuts & gorgonzola dressing 75
- Seared chilli squid w/ aubergine puree, roast peppers, pesto & parma ham 85
- Fresh figs w/ locally cured parma ham, basil & port jelly 85
- Bruschetta w/ locally cured coppa, confit garlic, roast red onions & goats cheese 85
- Crisp Asparagus & parmesan rolls 85
- Seared Tuna noodle salad w/ avocado & sun dried tomato dressing 85
- Pickled walnut & nguni beef fillet tartare w/ watercress & melba toast 100
Mains
- Roast Mushrooms stuffed w/ goats cheese, spinach. Roast cherry tomatoes & parsley & olive crumbs. 120
- Roast aubergine layered w/ basil tomato ragout, spinach & goats feta w/ balsamic caramel 120
- Roast marinated Chicken breast w/ corn fritters, long stem broccoli & basil-Parmesan cream 130
- Grilled Vietnamese chicken legs w/ asian greens, peanuts, crying tiger dressing & rice 140
- Fresh Pappardelle w/ rabbit braised in white wine, peas & parmesan 145
- Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 155
- South Indian Yelowtail coconut curry w/ sambals, rice & pappadum 160
- Roast Carpenter fish w/ Asian greens, rice & ginger-soy-spring onion dressing 170
- Chinese 5 spice sticky hoisin Pork belly w/ sweet potato puree, asian greens & mung sprouts 170
- Roast Kingklip w/ sautéed Nicola potatoes, green beans & truffle vin blanc sauce 170
- Beef shin braised in white wine & tomatoes w/ saffron risotto & gremolata 185
- Seared yellowfin Tuna w/ mash potatoes, dune spinach & sauce vierge 185
- Grilled Ostrich w/ chard, rosti potatoes, & green peppercorn sauce 200