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
- 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
- Asian seared tuna noodle salad w/ avocado & sun-dried tomato dressing 95
- Seared chilli squid w/ sauteed potatoes, peas & bacon vinaigrette 95
- Pork loin w/ tuna anchovies and caper dressing 75
- Pork and leek puff pastry jalousie w/ watercress and parmesan 85
- Spinach, feta & dill phyllo pastry spanakopita w/ black olive butter 75
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
- South Indian Kingklip coconut curry w/ rice, sambals & papadum 160
- Grilled hanger steak w/ watercress and radish salad, thick cut fries and mustard dressing 160
- Chinese red cooked pork belly w/ mandarin, star anise, Asian greens & rice 170
- Seared yellowfin tuna w/ Japanese pickled aubergines, green beans & mung sprouts 195
- Springbok braised in red wine w/ celeriac mash bacon and root vegetables 195
- Angelfish w/ sautéed nicola potatoes greenbeans, sauce vin Blanc and truffle oil 170
- Slow roast pork shoulder w/ roast potatoes, braised red cabbage apple compote and cumberland sauce 175
- Confit duck legs w/ dauphinois potatoes wilted spinach and blackberry sauce 195
- Grilled Vietnamese lemongrass chicken legs w/ chili Asian greens, rice and peanuts 150
- Burmese pork curry w/ onion atcha, roast butternut, rice and carrot ginger pickle 175