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
- 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
- Mushroom & parmesan puff ppastry Jalousie w/ watercress & balsamic cream 80
- Grilled Sardines w/ long stem broccoli & chilli anchovy dressing 80
- Bruschetta w/ locally cured coppa, confit garlic, roasted spring onion & goats feta 85
- Vietnamese beef broth w/ rice noodles, basil, coriander & chilli 95
- Tuna tartare w/ burnt corn salad, avo & sauce grillettes 95
Mains
- Crisp black bean chilli Tofu w/ Japanese pickled aubergines, rice noodles & oyster mushrooms 130
- Egyptian broth w/ cous cous, courgettes, carrots & harrissa mayo 130
- Roasted marinated chicken breast w/ fondant potatoes, long stem broccoli & coronation sauce 145
- Fresh Pappardelle w/ rabbit braised in white wine, peas & parmesan 145
- Grilled Vietnamese chicken legs w/ asian greens, peanuts, 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
- Roast Carpenter w/ asian green, ginger-soy-spring onion dressing & rice 170
- Roast Kingklip w/ beluga lentils, cauliflofer & garam masala burnt butter 170
- Farmed Kabeljou w/ sauteed nicola potatoes, green beans & sauce vin blanc 170
- Burmese Pork Curry w/ roast atcha pumpkin, rice & carrot-ginger pickle 170
- Seared Tuna w/ black olive mash, broccoli & sauce vierge 185
- Confit duck legs w/ dauphinoise potatoes & Black berry sauce 190
- Roast Ostrich w/ butternut puree, braised red cabbage & cumberland sauce 200