Starters
- Fennel soup w/sour cream & croutons 60
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Crisp sweetbreads w/ watercress, lemon & sauce grabiche 70
- Roast aubergine salad w/ hazelnuts & tumeric, garlic yoghurt dressing 75
- Roast pork loin w/ capers & anchovy tuna dressing 75
- Spinach, feta & dill phyllo pastry spanakopita w/ olive butter 75
- Roast sardines w/ hard boiled egg, broccoli & chilli anchovy dressing 80
- Pork & leek puff pastry Jalousie w/ watercress & parmesan 85
- Crispy polenta w/ locally cured coppa & cape herb dressing 85
- Tuna tartare w/ burnt corn, guacamole & sauce grilletes 95
- Fresh west coast mussels cooked in cream & white wine w/ toast 95
- Seared Asian tuna noodle salad w/ avocado & sun dried tomato dressing 95
Mains
- Lentil coconut curry w/ roasted butternut & sweet potato, wilted chard & grilled halloumi 130
- Butternut & Gorgonzola Suppli on spinach puree w/ sage burnt butter 130
- Roast marinated chicken breast w/ sweet corn fritters, broccoli & coronation sauce 145
- Fresh Pappardelle w/ venison braised in red wine, mushrooms & parmesan 145
- Vietnamese grilled lemongrass chicken legs w/ chilli Asian greens, peanuts & rice 150
- Seared yellowtail w/ sauteed potatoes, fennel puree, capers & lemon 160
- Chinese red cooked pork belly w/ mandarin, star anise, Asian greens & rice 170
- Roast Kingklip w/ Asian greens, rice & ginger soya spring onion dressing 170
- Burmese Pork curry w/ onion atcha, roast butternut, rice & carrot-ginger pickle 175
- Slow roast pork shoulder w/ braised red cabbage, rosti potatoes & cumberland sauce 175
- Kudu loin w/ Rosti potatoes, peas, broccoli & green peppercorn sauce 195
- Seared tuna w/ Japanese pickled chilli aubergines, green beans & toasted sesame seeds 195
- Kudu braised in red wine w/ thyme mash, bacon & root vegetables 195