Starters
- Lamb Kidneys wrapped in bacon & sage w/ cab sauv vinegar 60
- 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
- Crisp sweetbreads w/ sauce gribiche & watercress & lemon 70
- Heirloom tomato salad w/ pesto, croutons & goats feta 70
- Chicken liver pate w/ pickles & toast 75
- Chicory & pear salad w/ pecan nuts & gorgonzola dressing 75
- Roast Pork loin w/ anchovies, capers & tuna dressing 75
- Grilled Sardines w/ long stem broccoli & chilli anchovy dressing 80
- Bruschetta w/ locally cured coppa, confit garlic, roasted onion, courgette & goats feta 85
- Vietnamese beef broth w/ rice noodles, basil, coriander & chilli 95
- West coast mussels cooked in white wine & garlic w/ toasted bread 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
- Grilled Vietnamese chicken legs w/ Asian greens, peanuts, rice & crying tiger dressing 150
- Fresh Pappardelle w/ rabbit braised 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
- Seared rainbow trout w/ pea puree, roasted beetroot & horseradish cream 170
- Farmed Kabeljou w/ sauteed nicola potatoes, green beans & sauve vin blanc 170
- Burmese Pork Curry w/ roast atcha pumpkin, rice & carrot-ginger pickle 170
- Roast pork shoulder w/ braised red cabbage, roasted potatoes, apple compote & cumberland sauce 175
- Roast Pork loin w/ cavolo nero, cauliflower puree, fennel & olive rosemary jus 190