Starters
- Fennel soup w/sour cream & croutons 60
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Roast carrot & cumin salad w/ toasted sesame seeds & dill yoghurt dressing 65
- Chicken liver pate w/ pickles & toast 70
- Roast aubergine salad w/ hazelnuts & tumeric, garlic yoghurt dressing 75
- Heirloom tomato salad w/ pesto, croutons & goats feta 75
- Roast pork loin w/ capers & anchovy tuna dressing 75
- Spinach, feta & dill phyllo pastri Spanakopita w/ black olive butgter 75
- Pork & leek puff pastry Jalousie w/ watercress & parmesan 80
- Crispy polenta w/ locally cured coppa & cape herb dressing 85
- Seared Asian tuna noodle salad w/ avocado & sun dried tomato dressing 95
- Fresh West coast Mussels cooked in white wine & cream w/ toast 95
Mains
- Roast Aubergine w/ wilted chard, tomato, basil & goats feta ragout 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/ rabbit braised in white wine, peas & parmesan 145
- Vietnamese grilled lemongrass chicken legs w/ chilli Asian greens, peanuts & rice 150
- South Indian Yellowtail coconut curry w/ sambals, rice & papadum 160
- Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 160
- 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
- Seared tuna w/ mashed potato, long stem broccoli & sauce vierge 195
- Kudu braised in red wine w/ thyme mash, bacon & root vegetables 195
- Grilled Kudu rump w/ rosti potatoes, peas, broccoli & green peppercorn sauce 195