Starters
- Leek & potato soup w/ sour cream, chives & croutons 60
- Grilled Lamb kidneys warpped in bacon & sage w/ cab sauv vinegar 60
- Chilled tomato consommé w/olive tapenade crostini 65
- 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 70
- Heirloom tomato salad w/ pesto, croutons & goats feta 70
- Roast pork loin w/ capers & tuna-anchovy dressing 75
- Chicory & pear salad w/ pecan nuts & gorgonzola dressing 75
- West coast mussels cooked in white wine & cream w/ toasted bread 85
- Bruschetta w/ locally cured coppa, confit garlic, grilled spring onion & goats feta 85
- Tuna tartare w/ burnt corn, avocado & sauce grillettes 95
Mains
- Crisp black bean chilli Tofu w/ Japanese pickled aubergines, rice noodles & asian greens 130
- Roast aubergine layered w/ basil tomato ragout, spinach & goats feta w/ balsamic caramel 130
- Roasted marinated chicken breast w/ butternut dauphinoise, long stem broccoli & coronation sauce 145
- Vietnamese chicken legs w/ Asian greens, rice & crying tiger dressing 150
- Grilled hanger steak w/ watercress radish salad, thick cut fries & mustard dressing 160
- South Indian Yelowtail coconut curry w/ sambals, rice & pappadum 160
- Chinese 5 spice sticky hoisin Pork belly w/ sweet potato puree, asian greens & mung sprouts 170
- Roast carpenter fish w/ asian greens, rice & ginger-soy-spring onion dressing 170
- Seared rainbow trout w/ pea puree, roasted beetroot & horseradish cream 170
- Moroccan rolled Nguni beef flank stuffed w/ spinach, & walnuts. Harissa roast veg & cous cous 180
- Seared Yellowfin tuna w/ sauteed baby potatoes, spinach & saunce vierge 185
- Roasted Ostrich w/ pumpkin puree, braised red cabbage & cumberland sauce 200