Starters
- Cauliflower soup w/ blue cheese & croutons 60
- Cumin roast carrot salad w/ beetroot, toasted sesame seeds & dill yoghurt dressing 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Pigs terrine w/ pickles & toast 70
- Crisp sweetbreads w/ sauce gribiche & watercress & lemon 70
- Heirloom tomato salad w/ pesto, croutons & goats feta 70
- Chicory & pear salad w/ pecan nuts & gorgonzola dressing 75
- Roast Pork loin w/ anchovies, capers & tuna dressing 75
- Bruschetta w/ locally cured coppa, confit garlic, grilled spring onion, & goats feta 85
- Braised Springbok ravioli w/ rosemary brown butter & parmesan 90
- Vietnamese beef broth w/ rice noodles, basil, coriander & chilli 95
- Seared chilli squid w/ sauteed potatoes, peas & bacon-tomato vinaigrette 95
Mains
- Crisp black bean chilli Tofu w/ Japanese pickled aubergines, rice noodles & oyster mushrooms 130
- Roast aubergine layered w/ basil tomato ragout, spinach & goats feta w/ balsamic caramel 130
- Roasted marinated chicken breast w/ pumpking dauphinoise, long stem broccoli & coronation sauce 145
- Fresh Pappardelle w/ rabbit braise in white wine, peas & parmesan 145
- Grilled hanger steak w/ watercress radish salad, thick cut fries & mustard dressing 160
- South Indian Yelowtail coconut curry w/ sambals, rice & pappadum 160
- Roast Kingklip w/ green beans, sauteed nicola potatoes & sauce vin blanc 170
- Chinese 5 spice sticky hoisin Pork Belly w/ sweet potato puree, asian greens & mung sprouts 170
- Seared rainbow trout w/ pea puree, roasted beetroot & horseradish cream 170
- Burmese Pork Curry w/ roast atcha pumpkin, rice & carrot-ginger pickle 180
- Roast Pork loin w/ cauliflower puree, fennel & olive rosemary jus 190
- Grilled springbok loin w/ dauphinoise potatoes, spinach & sauce grand veneur 200