Starters
- Leek & potato soup w/ croutons & sour cream 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
- Chicken liver pate w/ pickles & toast 75
- Mushroom & parmesan puff pastry Jalousie w/ watercress & balsamic cream 80
- Grilled Sardines w/ hard boiled egg, long stem broccoli & chilli anchovy dressing 80
- Bruschetta w/ locally cured Parma ham, confit garlic, roasted onion, courgette & goats feta 85
- Sticky char siu pork baby back ribs w/ quick radish & cucumber kimchi 85
- Vietnamese beef broth w/ rice noodles, basil, coriander & chilli 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
- 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 Yellowtail coconut curry w/ sambals, rice & pappadum 160
- Grilled Carpenter w/ Asian greens, rice & ginger soya spring onion dressing 170
- Roast Kingklip w/ beluga lentils, cauliflower & garam masala burnt butter 170
- Farmed Kabeljou w/ sauteed nicola potatoes, green beans & truffle sauce vin blanc 170
- Seared rainbow trout w/ pea puree, roasted beetroot & horse radish cream 170
- Chinese 5 spice hoisin pork belly w/ sweet potato puree, Asian greens & mung sprouts 170
- Seared Yellowfin Tuna w/ black olive mash, broccoli & sauce vierge 185
- Lamb loin w/ roast garlic sauce, green beans & rosemary nicola potatoes 200
- Roast Ostrich w/butternut puree, braised red cabbage & cumberland sauce 200