Starters
- Crispy pork crubeens w/ pickles & mustard mayo 55
- Carrot & cumin soup w/ crisp garlic wonton & dill oil 60
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Crisp sweetbreads w/ watercress, lemon & sauce grabiche 70
- Chicken liver pate w/ pickles & toast 70
- Chicory & pear salad w/ pecan nuts & gorgonzola dressing 75
- Jellied pork terrine w/ mustard, pickles and toast 75
- Roast pork loin w/ capers & tuna anchovy dressing 75
- Roast sardines w/ hard boiled egg, broccoli & chilli anchovy dressing 80
- Cauliflower fritto w/ locally cured coppa & caper herb dressing 85
- Yellowtail Escabeche w/ burnt corn, chorizo & chicory celery salad 85
- Fresh West coast Mussels cooked in white wine & cream w/ toasted bread 95
Mains
- Lentil coconut curry w/ roasted butternut, sweet potato, chard & grilled halloumi 130
- Roast aubergines w/ tomato, basil & goats feta ragout, wilted chard & balsamic glaze 130
- Roast marinated chicken breast w/ sweet corn fritters, broccoli & coronation sauce 145
- South Indian yellowtail coconut curry w/ rice, sambals & poppadum 160
- Grilled hanger steak w/ watercress and radish salad, thick cut fries and mustard dressing 160
- Roast Kingklip w/ sauteed potatoes, long stem broccoli & sauce vierge 170
- Pork belly slow cooked in milk & lemon w/ cotecino, fennel mash & green beans 170
- Burmese Pork curry w/ onion atcha, roast butternut, rice & carrot-ginger pickle 175
- Seared yellowfin tuna w/ Japanese pickled chilli aubergines, green beans & mung sprouts 195
- Confit duck legs w/ dauphinoise potatoes, wilted chard & blackberry sauce 195
- Grilled Kudu loin w/ rosti potatoes, peas, broccoli & green peppercorn sauce 195