Starters
- Cauliflower soup w/ blue cheese, chives & 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
- 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, broccoli & chilli anchovy dressing 80
- Cauliflower fritto w/ locally cured coppa & caper herb dressing 85
- Saffron & blue cheese Arancini w/ spinach puree, parmesan & rosemary burnt butter 85
- Fresh west coast mussels cooked in white wine & cream w/ toast 95
- Asian seared tuna noodle salad w/ avocado & sun-dried tomato dressing 95
- Tuna tartare w/ burnt corn, guacamole & sauce grillettes 95
- Seared chilli squid w/ sauteed potatoes, peas & bacon vinaigrette 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 & coronation sauce 145
- Vietnamese grilled lemongrass chicken legs w/ chilli Asian greens, rice & peanuts 150
- South Indian Kingklip coconut curry w/ rice, sambals & papadum 160
- Grilled hanger steak w/ watercress radish salad, thick cut fries & mustard dressing 160
- Roast Dorado w/ sauteed Nicola potatoes, green beans & sauce vin blanc 170
- Chinese red cooked pork belly w/ mandarin, star anise, Asian greens & rice 170
- Indonesian Beef coconut Rendang curry w/ rice, onion atcha, ginger carrot pickles & green beans 170
- Burmese Pork curry w/ onion atchar, roasted pumpkin, rice & carrot-ginger pickle 175
- Sticky black bean chilli beef short rib w/ coconut rice, Asian greens & kimchi 195
- Seared yellowfin tuna w/ Japanese pickled aubergines, green beans & mung sprouts 195