Starters
- Lamb kidneys wrapped in bacon & sage w/ cab sauv vinegar 55
- Sweet potato & coconut soup w/ chilli coriander oil 55
- Chilled tomato consomme 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 65
- Heirloom tomato salad w/ pesto, croutons & goats feta 70
- Roast Pork loin w/ capers, anchovies & tuna dressing 70
- Green bean & artichoke salad w/ toasted hazelnuts & goats feta 75
- Roast pork shoulder & prune Jalousie w/ balsamic cream & watercress 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 spring onions & goats cheese 85
- Tuna tartare w/ burnt corn salad, guacamole & sauce grilletes 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/ butternut dauphinoise, broccoli & coronation curry sauce 130
- Fresh Pappardelle w/ braised rabbit in white wine, peas & parmesan 145
- Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 155
- Seared yellowtail w/roasted red onion & courgette salad, aubergine puree & olive tapenade 160
- Chinese 5 spice sticky hoisin Pork Belly w/ sweet potato puree, asian greens & mung sprouts 165
- Roast Carpenter fish w/ Asian greens, rice & ginger-soy-spring onion dressing 170
- Roast Kingklip w/ sautéed Nicola potatoes, long stem broccoli & truffle vin blanc sauce 170
- Seared tuna w/ Japanese pickled aubergines, oyster mushrooms & sesame seeds 185
- Slow cooked Beef shin braised in white wine & tomato w/ saffron risotto & gremolata 185