Starters
- Pork Crubeens w/ pickled & mustard mayo 55
- Fennel soup w/ sour cream, chives & croutons 60
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Roast carrot & cumin salad w/ toasted sesame seeds & dill yoghurt dressing 65
- Crispy Sweetbreads w/ lemon, cress, & sauce gribiche 70
- Roast aubergine salad w/ cashew nuts & tumeric, garlic yoghurt dressing 75
- Roast cauliflower w/ gorgonzola, hazelnuts & port-raisin reduction 75
- Roast pork loin w/ capers & anchovy tuna dressing 75
- Spinach, feta & dill phyllo pastry Spanakopita w/ olive butter 75
- Crispy polenta w/ locally cured coppa & caper herb dressing 85
- Trout Gravadlax on sourdough w/ pickled beetroot & dill mustard dressing 95
- Asian seared Tuna noodle salad w/ avocado & sun dried tomato dressing 95
Mains
- Roast Aubergine w/ wilted chard, tomato, basil & goats feta ragout & balsamic glaze 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
- Grilled Vietnamese lemongrass chicken legs w/ chilli Asian greens, rice & peanuts 150
- Grilled hanger steak w/ Japanese pickled oyster mushrooms salad & tahini dressing 160
- Roast Kingklip w/ Asian greens, rice & ginger soya spring onion dressing 170
- Chinese 5 spice sticky hoisin pork belly w/ sweet potato puree, Asian greens & crackling 170
- Roast Pork shoulder w/ braised red cabbage, roast potatoes & cumberland sauce 175
- Kudu braised in red wine w/ thyme mash, bacon & root vegetables 195
- Seared yellowfin Tuna w/ olive mash, long stem broccoli & sauce vierge 195
- Grilled Bushbuck loin w/ wilted chard, dauphinoise potatoes & sauce grand veneur 220