Starters
- Leek & potato soup w/ sour cream & croutons 60
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Roast carrot and cumin salad w/ toasted sesame seeds and dill yoghurt dressing 65
- Spinach, feta & dill phyllo pastry spanakopita w/ black olive butter 65
- Chicken liver pate w/ pickles & toast 70
- Crispy sweetbreads w/ watercress, lemon & sauce grabiche 70
- Chicory & pear salad w/ pecan nuts & gorgonzola dressing 75
- Roast Sardines w/ hard boiled egg, long stem broccoli & chilli anchovy dressing 80
- Cauliflower fritto w/ locally cured coppa & caper herb dressing 85
- Pork & leek puff pastry jalousie w/ parmesan & watercress 85
- Seared Tuna noodle salad w/ asian slaw,avocado & sun dried tomato dressing 95
- Fresh west coast Mussels cooked in white wine & cream w/ toasted ciabatta 95
Mains
- Lentil coconut curry w/ roasted butternut, sweet potato, chard & grilled halloumi 130
- Roast aubergine stack w/ tomato, basil & goats feta ragout, wilted chard & balsamic glaze 130
- Roast marinated chicken breast w/ sweet corn fritters, broccoli & basil cream 145
- Grilled Vietnamese lemongrass chicken legs w/ chilli Asian greens & rice 150
- South Indian Kingklip coconut curry w/ rice, sambals & papadum 160
- Grilled hanger steak ww/ japanese pickled oyster mushrooms, salad & tahini dressing 160
- Roast Dorado w/ sauteed Nicola potatoes, green beans & sauce vin blanc 170
- Seared Swordfish w/ broccoli, basil mash & sauce vierge 170
- Moroccan rolled Nguni beef flank stuffed w/ spinach, ricotta & walnuts w/ Harissa vegetable cous-cous & yoghurt dressing 170
- Burmese Pork curry w/ onion atchar, roasted pumpkin, rice & carrot-ginger pickle 175
- Sticky black bean Beef short rib w/ coconut rice, chilli Asian greens & quck kimchi 195