Starters
- Crispy pork crubeens w/ pickles & mustard mayo 55
- Fennel soup w/ blue cheese & croutons 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
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 75
- Roast aubergine salad w/ cashew nuts & tumeric, garlic yoghurt dressing 75
- Roast pork loin w/ capers & anchovy tuna dressing 75
- Roast sardines w/ hard boiled egg, broccoli & chilli anchovy dressing 80
- Cauliflower fritto w/ locally cured coppa & caper herb dressing 85
- Fresh west coast mussels cooked in white wine & cream w/ toast 95
Mains
- Lentil coconut curry w/ roasted butternut & sweet potato, wilted chard & grilled halloumi 130
- Butternut & Gorgonzola suppli w/ wilted spinach, & sage burnt butter 130
- Roast marinated chicken breast w/ sweet corn fritters, broccoli & coronation sauce 145
- Grilled Vietnamese lemongrass chicken legs w/ chili Asian greens, peanuts & rice 150
- South Indian yellowtail coconut curry w/ rice, sambals & poppadum 160
- Grilled hanger steak w/ Japanese chili pickled oyster mushrooms, tahini dressing & thick cut chips 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
- Roast pork loin w/ braised red cabbage, roast potato, apple compote & Cumberland sauce 175
- Burmese Pork curry w/ onion atcha, roast butternut, rice & carrot-ginger pickle 175
- Confit duck legs w/ dauphinoise potatoes, wilted chard & blackberry sauce 195
- Rabbit loin wrapped in bacon w/ Rossi potato, peas, broccoli & tarragon cream 195
- Grilled Kudu loin w/ rosti potatoes, peas, broccoli & green peppercorn sauce 195